Irresistible Butter Pecan Cake Loaf With Creamy Icing

There’s something truly special about a butter pecan cake loaf that’s draped in luscious creamy icing. Whether you’re gearing up for a bustling bake sale or simply want a delicious homemade treat, this butter pecan cake recipe is sure to become a favorite. The buttery, nutty flavor paired with a moist crumb and rich icing will have you reaching for seconds.

this Recipe

You’ll love how easy it is to make this cake loaf with ingredients you likely already have on hand. Plus, it’s a wonderful way to impress friends and family with minimal fuss but maximum flavor. Let’s dive in and create this irresistible butter pecan cake with creamy icing!

Why You’ll Love This Recipe

• Rich, buttery flavor paired perfectly with crunchy toasted pecans.
• Moist, tender crumb that stays fresh for days.
• Simple, straightforward ingredients and steps.
• Versatile for bake sales, tea time, or dessert.
• The creamy icing adds a luscious finish without being overly sweet.

Ingredients

Gather these ingredients to bake your butter pecan cake loaf with creamy icing. Easy pantry staples with the star being those toasted pecans.

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped and toasted

For the Creamy Icing

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10 slices
• Calories: Approximately 320 per serving

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

1. Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Alternately add the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Fold in the toasted pecans gently.
6. Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back slightly when pressed.
8. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before icing.
9. For the icing, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth. Add milk a tablespoon at a time until desired spreading consistency is reached.
10. Spread the creamy icing over the cooled loaf and garnish with a few extra toasted pecans if desired. Slice and serve!

Tips for the Best Results

• Toast pecans in a dry skillet over medium heat until fragrant to enhance flavor.
• Make sure butter and cream cheese are softened to avoid lumps in your icing.
• Do not overmix the batter to keep the cake tender and light.
• Check the cake at around 45 minutes to prevent overbaking depending on your oven.
• For extra moistness, you can add a tablespoon of buttermilk instead of sour cream if preferred.

Storage and Reheating

Store your butter pecan cake loaf covered tightly at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to a week, ensuring it stays fresh and the icing remains creamy.

You can also freeze the cake wrapped well in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. To refresh, warm slices gently in the microwave for 10-15 seconds.

Frequently Asked Questions

Can I use walnuts instead of pecans?

Absolutely! Walnuts work wonderfully as a substitute and offer a slightly different but equally delicious nutty flavor. Just toast them lightly before adding for the best taste.

Is sour cream necessary in the recipe?

Sour cream adds moisture and tenderness to the cake, but if you don’t have any, plain Greek yogurt or buttermilk can be used as a substitute without sacrificing texture.

How do I prevent the icing from becoming runny?

Make sure your cream cheese and butter are softened but not melted. Gradually add milk to reach the desired consistency, and if it becomes too runny, add a little more powdered sugar to thicken it back up.

Can I make this cake loaf gluten-free?

Yes, by substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend, you can enjoy a gluten-free version. Just ensure your baking powder is gluten-free as well.