Irresistible Butter Pecan Cake Loaf with Creamy Icing Recipe

There’s something truly special about a butter pecan cake loaf that manages to feel both classic and comforting. When topped with a luscious, creamy icing, it becomes the perfect treat for any occasion, especially bake sales where it’s sure to fly off the table. This butter pecan cake loaf recipe is moist, flavorful, and packed with toasted pecans for a delightful crunch in every bite.

this Recipe

If you’re looking for a new go-to cake loaf that’s easy to make and impresses with every slice, this butter pecan cake loaf with creamy icing might just become your favorite. Let me walk you through this delicious recipe that balances buttery richness with nutty goodness and a smooth icing finish.

Why You’ll Love This Recipe

• Moist and tender crumb that stays fresh for days
• Rich butter pecan flavor with toasted pecans for added texture
• Simple creamy icing that perfectly complements the cake
• Great for bake sales, potlucks, or afternoon treats
• Made with pantry staples and easy-to-follow steps

Ingredients

Here’s everything you’ll need to create this irresistible butter pecan cake loaf with creamy icing:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1 1/2 cups pecans, toasted and chopped

Creamy Icing

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk, as needed

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 10 slices
• Calories: Approximately 350 per serving

How to Make Irresistible Butter Pecan Cake Loaf with Creamy Icing – Perfect for Bake Sales!

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Toast the pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and chop roughly, then set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
6. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined to keep the batter tender.
7. Fold in the toasted pecans gently, ensuring they are evenly distributed through the batter.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before icing.
10. To make the creamy icing, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Add milk one tablespoon at a time to reach your desired consistency.
11. Spread the icing evenly over the cooled cake loaf and garnish with a few extra toasted pecans if desired. Slice and enjoy!

Tips for the Best Results

• Make sure your butter and cream cheese are softened for smooth mixing without lumps.
• Do not overmix the batter once the flour is added to avoid a dense loaf.
• Toast pecans carefully on medium to prevent burning and bring out their nutty flavor.
• Let the cake cool completely before icing to prevent melting or sliding.
• For extra moisture, brush the baked loaf with a little simple syrup before icing.

Storage and Reheating

Store your butter pecan cake loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months—wrap well in foil and plastic wrap to prevent freezer burn.

To reheat, thaw frozen slices overnight in the fridge and warm gently in a microwave for 15-20 seconds or in a low-temperature oven wrapped in foil. This helps preserve the moist texture and flavor.

Frequently Asked Questions

Can I substitute regular milk for buttermilk in this recipe?

Yes, you can substitute regular milk with 1 tablespoon of lemon juice or white vinegar added to 1 cup of milk, let it sit for 5 minutes, then use as a buttermilk substitute. This adds the necessary acidity to react with baking soda.

How do I prevent my cake loaf from drying out?

Avoid overbaking by checking for doneness early. Also, do not overmix the batter, and store the cake properly wrapped to retain moisture. Brushing with simple syrup before icing adds extra moisture.

Can I use walnuts instead of pecans?

Absolutely! Walnuts work great as a substitute and will give a slightly different but equally delicious nutty flavor and crunch to the cake loaf.

Is this cake loaf suitable for bake sales?

Definitely. This butter pecan cake loaf is moist, flavorful, and visually appealing with creamy icing, making it a popular choice for bake sales and events.