There’s something deeply nostalgic about the scent of butter and toasted pecans filling the house on a crisp autumn afternoon. The kind of aroma that makes you pause, breathe in deeply, and feel completely at ease. This Butter Pecan Cake Loaf with Cream Cheese Icing is more than just a dessert—it’s a warm embrace in loaf form, ideal for sharing during the holiday season, on a quiet Sunday, or even as a comforting indulgence just for you.
In Southern kitchens, butter pecan is practically a love language. It’s a flavor combination found in everything from pies to ice cream, each bite a tribute to generations of bakers who believed that simple ingredients, prepared with care, could bring people together. I remember my grandmother always kept toasted pecans in a glass jar on her countertop. When I visited, she’d pull them out and toss a handful into cakes, cookies, or even salads. But nothing compared to her butter pecan loaf—moist, golden, and topped with a silky cream cheese frosting.
This cake captures that same spirit—rich with brown-butter flavor, laced with crunchy pecans, and topped with a dreamy cream cheese icing that adds the perfect tang to balance the sweetness. Whether you’re baking it for a potluck, a Thanksgiving dessert table, or just to make a regular day feel special, this recipe delivers comfort and joy in every slice.
Why You’ll Love This Recipe
- Classic Flavor, Elevated: Toasted pecans and real butter make this loaf incredibly rich and nutty.
- Perfectly Moist Texture: Sour cream keeps the cake soft and tender without being overly dense.
- Cream Cheese Icing Dream: A sweet and tangy finish that complements the buttery base.
- Ideal for All Seasons: Whether it’s autumn, winter, or spring, this loaf never feels out of place.
- Freezer-Friendly: You can make the loaf ahead and freeze it, then frost it when you’re ready to serve.
INGREDIENTS YOU’LL NEED:
For the Butter Pecan Cake Loaf:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 cup chopped pecans, toasted
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons milk (to adjust icing consistency)
How to Make Butter Pecan Cake Loaf with Cream Cheese Icing
A Cozy Afternoon Bake Worth Savoring
This butter pecan loaf is one of those recipes that feels like a little ritual. The warm pecans, the creamy batter, the sweet smell drifting from the oven—baking it is just as enjoyable as eating it.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Toast the Pecans
Preheat a dry skillet over medium heat. Add the chopped pecans and toast them for about 5–7 minutes, stirring frequently. You’ll know they’re ready when they smell rich and nutty. Set aside to cool.
Step 2: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper, leaving enough overhang to easily lift the loaf out later.
Step 3: Make the Cake Batter
Cream the softened butter and granulated sugar together in a large mixing bowl until pale and fluffy—about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet in three parts, alternating with the sour cream. Be careful not to overmix—just blend until you see no more streaks of flour.
Fold in the cooled, toasted pecans.
Step 4: Bake the Loaf
Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 5: Make the Cream Cheese Icing
Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then stir in the vanilla and a pinch of salt. Add milk one tablespoon at a time until you reach a spreadable consistency.
Step 6: Frost and Finish
Once the loaf is completely cool, spread the icing generously over the top. If you like, sprinkle a few extra toasted pecans over the frosting for a decorative, crunchy touch.
HELPFUL TIPS:
- Don’t skip toasting the pecans: It brings out a deep, buttery flavor that raw nuts just can’t deliver.
- Use room temperature ingredients: This ensures a smoother batter and icing.
- For neat slices: Chill the loaf slightly before slicing to let the frosting set.
- Add spices: A pinch of cinnamon or nutmeg in the batter can add a warm depth for fall and winter months.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
- This butter pecan loaf is best served the day after baking—it allows the flavors to deepen.
- You can also make the icing ahead of time and store it in the fridge for up to 3 days.
NUTRITIONAL INFORMATION:
Estimated per slice (1/8 of loaf):
- Calories: 450
- Fat: 25g
- Carbohydrates: 50g
- Protein: 5g
- Sugar: 35g
FREQUENTLY ASKED QUESTIONS:
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works as a great substitute for a slightly tangier flavor and similar texture.
Can I make this as muffins instead of a loaf?
Absolutely. Just divide the batter into muffin tins and reduce the bake time to about 20–25 minutes.
Is this loaf overly sweet?
It has a balanced sweetness, thanks to the tangy cream cheese icing. If you prefer it less sweet, reduce the sugar in the icing slightly.
STORAGE INSTRUCTIONS
- Room Temperature: Store covered for up to 3 days.
- Refrigerator: Keeps well for up to 5 days. Let it come to room temp before serving.
- Freezer: Freeze the unfrosted loaf for up to 3 months. Thaw and ice before serving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cozy, nutty, and creamy bakes:
- Raspberry Glazed Key Lime Cake
- The Delicate Art of Lace Cookies: A Timeless Treat
- Coconut Cream Pancakes: A Taste of the Tropics at Your Breakfast Table
CONCLUSION:
Whether you’re celebrating a special occasion or just want something homemade to enjoy with your afternoon coffee, this Butter Pecan Cake Loaf with Cream Cheese Icing delivers the comfort of classic baking with a touch of elegance. From the crunchy pecans to the silky-smooth frosting, every bite feels like a moment of calm and indulgence. Bake it once, and you’ll want to come back to it again and again.
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Butter Pecan Cake Loaf with Cream Cheese Icing
Description
There’s something deeply nostalgic about the scent of butter and toasted pecans filling the house on a crisp autumn afternoon. The kind of aroma that makes you pause, breathe in deeply, and feel completely at ease. This Butter Pecan Cake Loaf with Cream Cheese Icing is more than just a dessert—it’s a warm embrace in loaf form, ideal for sharing during the holiday season, on a quiet Sunday, or even as a comforting indulgence just for you.
In Southern kitchens, butter pecan is practically a love language. It’s a flavor combination found in everything from pies to ice cream, each bite a tribute to generations of bakers who believed that simple ingredients, prepared with care, could bring people together. I remember my grandmother always kept toasted pecans in a glass jar on her countertop. When I visited, she’d pull them out and toss a handful into cakes, cookies, or even salads. But nothing compared to her butter pecan loaf—moist, golden, and topped with a silky cream cheese frosting.
This cake captures that same spirit—rich with brown-butter flavor, laced with crunchy pecans, and topped with a dreamy cream cheese icing that adds the perfect tang to balance the sweetness. Whether you’re baking it for a potluck, a Thanksgiving dessert table, or just to make a regular day feel special, this recipe delivers comfort and joy in every slice.
Ingredients
For the Butter Pecan Cake Loaf:
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 cup chopped pecans, toasted
For the Cream Cheese Icing:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
2–3 tablespoons milk (to adjust icing consistency)
Instructions
Preheat a dry skillet over medium heat. Add the chopped pecans and toast them for about 5–7 minutes, stirring frequently. You’ll know they’re ready when they smell rich and nutty. Set aside to cool.
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper, leaving enough overhang to easily lift the loaf out later.
Cream the softened butter and granulated sugar together in a large mixing bowl until pale and fluffy—about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet in three parts, alternating with the sour cream. Be careful not to overmix—just blend until you see no more streaks of flour.
Fold in the cooled, toasted pecans.
Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then stir in the vanilla and a pinch of salt. Add milk one tablespoon at a time until you reach a spreadable consistency.
Once the loaf is completely cool, spread the icing generously over the top. If you like, sprinkle a few extra toasted pecans over the frosting for a decorative, crunchy touch.
Notes
-
This butter pecan loaf is best served the day after baking—it allows the flavors to deepen.
-
You can also make the icing ahead of time and store it in the fridge for up to 3 days.