Butter Pecan Cake Loaf with Cream Cheese Icing!
Indulge in a moist Butter Pecan Cake Loaf with Cream Cheese Icing! Loaded with pecans, cream cheese, and a sweet glaze, it’s the perfect treat for any occasion.
Personal Story
You know, some days, all I crave is that comforting, homemade treat that makes the house smell like grandma’s kitchen. This Butter Pecan Cake Loaf with Cream Cheese Icing was born on one of those days—a Sunday afternoon when the rain tapped on the windows, and my sweet tooth demanded something beyond the usual cookies. I rummaged through my pantry, found some pecans I’d been saving for a special occasion (which, by the way, is every day in my book), and decided to make a loaf cake that would do them justice. A splash of vanilla here, a swirl of cream cheese there, and voilà—dessert heaven! That first bite, oh my goodness! Sweet, nutty, and creamy all at once, like a warm hug on a chilly day. Every time I make this loaf, it reminds me of that rainy Sunday, and I hope it brings you that same warm, cozy feeling, too.
Unique Selling Points
Let’s talk about why this Butter Pecan Cake Loaf with Cream Cheese Icing is an absolute game-changer in your baking repertoire.
- Buttery Bliss: With a full cup of butter creamed into the batter, every bite is melt-in-your-mouth magic—seriously, butter makes everything better!
- Pecan Party: Toasted pecans add that irresistible nutty crunch that pairs perfectly with the soft, tender crumb.
- Cream Cheese Dream: The icing is so smooth, tangy, and sweet that you might just eat it with a spoon (I’m guilty!).
- Versatile Vibes: This loaf cake isn’t just for dessert—it’s a breakfast treat, a tea-time snack, or even a brunch showstopper.
- Make-Ahead Marvel: Bake it the night before, frost it the next day—perfect for busy mornings or planned celebrations.
- Crowd-Pleasing Presentation: That drizzle of icing and sprinkle of pecans on top? Gorgeous enough for any potluck or dinner party.
Ingredients Notes
Before you dive into making this Butter Pecan Cake Loaf with Cream Cheese Icing, let’s chat about some of the key players in this sweet ensemble.
- Unsalted Butter: Make sure it’s softened—this helps the batter whip up nice and fluffy. (For tips on perfecting your butter texture, check out this article from King Arthur Baking).
- Pecans: Toasting them beforehand deepens the flavor and gives that nutty aroma that’s simply irresistible.
- Granulated Sugar & Brown Sugar: The brown sugar adds a touch of caramel-y warmth that’s oh-so-comforting.
- Vanilla Extract: Quality matters! Try Nielsen-Massey vanilla for an extra flavor boost.
- Cream Cheese: The star of the icing! Make sure it’s softened for that dreamy, spreadable texture.
- Powdered Sugar: Sweetens the icing just right—no lumps allowed.
- Milk: Adjusts the icing’s consistency to your liking—thick or drippy, your choice!
- Eggs: Room temperature eggs blend better into the batter, ensuring an even rise.
Step-by-Step Instructions
Ready to bake? Let’s get this Butter Pecan Cake Loaf with Cream Cheese Icing rolling, step by step!
First things first, toast those pecans—pop them into a preheated oven at 350°F (175°C) for about 5–7 minutes until they’re fragrant and lightly golden. Trust me, this step takes your loaf from good to gourmet, adding that deep, nutty flavor that’s simply irresistible. Let them cool while you prep the batter.
Next, prepare your cake batter. Grease and flour a 9×5-inch loaf pan (or line it with parchment paper if you’re feeling fancy). In a large bowl, cream the softened butter with the granulated and brown sugars until it’s light and fluffy—think pale and airy like a cloud on a sunny day. Then, beat in the eggs one at a time, mixing well after each addition. Add that splash of vanilla extract (and take a moment to inhale—heaven!).
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the butter mixture, alternating with the milk—start and end with the dry ingredients. Mix just until combined, no over-mixing here! Fold in those toasted pecans.
Now, bake the loaf. Pour the batter into the prepared pan and smooth the top like a pro. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—resist the temptation to frost too soon!
Time for that luscious cream cheese icing. In a medium bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla, then add the milk, one tablespoon at a time, until you reach the perfect spreadable consistency.
Finally, assemble the loaf. Generously spread the icing over the cooled loaf and sprinkle with those last toasted pecans. Slice, serve, and bask in the compliments!
Storage Options
This Butter Pecan Cake Loaf with Cream Cheese Icing keeps beautifully in an airtight container in the refrigerator for up to 5 days—though let’s be honest, it’ll probably disappear long before then. For a freshly baked taste, let it come to room temperature before serving, or zap it in the microwave for a few seconds. You can also freeze the unfrosted loaf for up to 2 months (wrap it tightly in plastic wrap and foil), then thaw and frost when ready to indulge.
Variations and Substitutions
Let’s get creative with this Butter Pecan Cake Loaf with Cream Cheese Icing, shall we?
- Maple or Bourbon Kick: Add a splash of maple syrup or a tablespoon of bourbon to the icing for a grown-up twist that’s sure to wow.
- Nut Swap: Walnuts or almonds make a delightful substitute for pecans—perfect for those who prefer a different nutty vibe.
- Dairy-Free Option: Use plant-based butter and cream cheese for a dairy-free version—trust me, it’s still just as decadent!
- Spice It Up: A pinch of cinnamon or nutmeg in the batter adds a cozy, spiced aroma that’s perfect for fall.
- Gluten-Free Goodness: Swap in a 1-to-1 gluten-free flour blend for an equally delicious loaf that everyone can enjoy.
Butter Pecan Cake Loaf with Cream Cheese Icing!
Ingredients
For the Cake Loaf:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk or buttermilk
- 1 cup chopped pecans toasted
For the Cream Cheese Icing:
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk for consistency
For Garnish:
- 1/4 cup chopped pecans toasted
Instructions
Toast the Pecans:
- Preheat the oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them in the preheated oven for approximately 5 to 7 minutes, or until they become fragrant. Allow them to cool completely before incorporating them into the batter.
Prepare the Cake Batter:
- Grease and flour a 9×5-inch loaf pan, or alternatively, line it with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy. Incorporate the eggs one at a time, beating well after each addition. Blend in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk. Begin and conclude with the dry ingredients, mixing just until combined. Gently fold in the toasted pecans.
Bake the Cake Loaf:
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Cream Cheese Icing:
- In a medium mixing bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the icing is well blended. Incorporate the milk, one tablespoon at a time, until the desired consistency is achieved.
Assemble the Cake:
- Once the cake loaf has completely cooled, spread the cream cheese icing evenly over the top of the loaf. Garnish with the remaining toasted pecans.
Serving Suggestions:
- Slice and serve the cake loaf at room temperature. Store any leftovers in an airtight container in the refrigerator for up to five days.
Notes
- Make Ahead: Bake the loaf a day in advance for enhanced flavor, but frost it just before serving.
- Extra Flavor: Add a splash of maple or bourbon to the icing for a unique twist.
- Nut Options: Substitute walnuts or almonds if you prefer a different nut flavor.
