Butter Pecan Cake Loaf with Cream Cheese Icing

Why You’ll Love This Recipe

I love how this loaf manages to feel both decadent and comforting. The richness of the butter and the toasty flavor of the pecans give it a classic warmth, while the cream cheese icing brings the kind of indulgence I crave in a homemade dessert. It’s also easy to bake, slices beautifully, and holds up well for sharing or storing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup chopped pecans, toasted

For the Cream Cheese Icing:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a large bowl, I beat the butter and sugar together until they’re light and fluffy—about 3 to 4 minutes.

3. I add the eggs one at a time, beating well after each, then stir in the vanilla extract.

4. In a separate bowl, I whisk the flour, baking powder, and salt.

5. I add the dry ingredients to the butter mixture in batches, alternating with the milk, starting and ending with the dry. I mix until just combined.

6. I fold in the toasted pecans, making sure they’re evenly distributed.

7. I pour the batter into the prepared loaf pan, spreading it evenly.

8. I bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

9. After letting it cool in the pan for 10 minutes, I transfer it to a wire rack to cool completely.

To Make the Icing:
10. I beat the cream cheese and butter in a bowl until smooth and creamy.
11. I gradually add powdered sugar, beating well between additions.
12. I stir in the vanilla extract and a pinch of salt to bring everything together.
13. Once the loaf is fully cooled, I spread the icing generously over the top.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 380 kcal per serving

Variations

• I swap in brown sugar for half the granulated sugar when I want a deeper caramel-like flavor.

• For an extra nutty punch, I top the loaf with a handful of pecans before baking.

• I sometimes stir a teaspoon of cinnamon into the batter for a warm, spiced version.

• When I want more citrus brightness, I add a bit of orange zest to the icing.

• I’ve even made this recipe into muffins by adjusting the bake time to around 20–25 minutes.

Storage/Reheating

I store the iced loaf in an airtight container in the fridge for up to 4 days. Before serving, I let it sit at room temperature for about 15 minutes so the icing softens. If un-iced, the loaf can be frozen—just wrap it tightly and store it for up to 2 months. I thaw it overnight in the fridge and add the icing fresh.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the loaf a day ahead and add the icing just before serving for the best texture and flavor.

Do I have to toast the pecans?

I highly recommend it. Toasting brings out a rich, nutty flavor that makes a big difference in the final cake.

Can I use a different pan?

A 9×5 loaf pan works best, but I’ve also made it in a bundt or 8×8 square pan with adjusted bake times.

How do I know when it’s done baking?

I insert a toothpick into the center—it should come out clean or with just a few moist crumbs. If it’s wet, I bake a few minutes longer and check again.

Can I use low-fat cream cheese?

I’ve used it before, and while the texture is slightly lighter, it still makes a tasty icing. Just be sure it’s softened before mixing.

Conclusion

This Butter Pecan Cake Loaf with Cream Cheese Icing is rich, tender, and packed with flavor. It’s the kind of cake I reach for when I want something cozy yet impressive. Whether for a celebration, brunch table, or a treat just for myself, it delivers every time. Each bite is soft, nutty, and perfectly sweet—definitely a keeper in my baking rotation.