Go Back

Moist Butter Pecan Cake Loaf with Cream Cheese Icing

A rich, buttery loaf cake packed with toasted pecans and topped with a smooth, tangy cream cheese icing.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk room temperature
  • 1 1/2 cups chopped pecans toasted and cooled
Cream Cheese Icing
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk as needed

Equipment

  • 9x5-inch loaf pan
  • Electric mixer
  • Medium mixing bowl
  • Large mixing bowl
  • Wire cooling rack

Method
 

Instructions
  1. Preheat oven to 350°F and grease a 9x5-inch loaf pan.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. Beat 1 cup butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla.
  5. Alternately add flour mixture and buttermilk to the butter mixture, mixing until just combined.
  6. Fold in chopped pecans.
  7. Pour batter into pan and bake for 55-65 minutes.
  8. Prepare icing by beating cream cheese and 1/4 cup butter, then adding sugar, vanilla, and milk.
  9. Cool cake in pan for 10 minutes, then transfer to a wire rack.
  10. Spread icing over cooled loaf and garnish with extra pecans.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For freezing, wrap the unfrosted loaf tightly and freeze for up to 3 months.