There’s something magical about the buttery aroma of toasted pecans wafting through the kitchen. I remember the first time I tried a butter pecan cake loaf at my aunt’s house it was so moist and rich, with just the right crunch from the nuts. That moment inspired me to perfect my own version, and I’m excited to share this recipe with you. Whether you’re baking for a special occasion or just want to treat yourself, this butter pecan cake loaf with cream cheese frosting is a guaranteed crowd-pleaser.
Why You’ll Love This Butter Pecan Cake Loaf
Butter pecan flavor is all about the nutty richness of pecans paired with the sweet, creamy notes of butter. When baked into a loaf, it becomes even more comforting think of it as a hug in cake form. The cream cheese frosting adds a tangy twist that perfectly balances the sweetness, making each bite irresistible. Plus, this recipe is simple enough for beginners but impressive enough for seasoned bakers.
Ingredients for Butter Pecan Cake Loaf
- 1 1/2 cups finely chopped pecans
- 1/3 cup unsalted butter, melted
- 1/4 cup light brown sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 12 tablespoons unsalted butter, softened
- 2 eggs
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon maple extract
- 1/2 cup sour cream
- 1 cup whole milk
- 8 oz cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup buttered pecan chips (for frosting)
How to Make Butter Pecan Cake Loaf
Start by preheating your oven to 350°F. Grease a loaf pan and set it aside. In a large bowl, toss the chopped pecans with melted butter and light brown sugar. Spread them on a baking sheet and toast in the oven for about 6 minutes, flipping halfway. Let them cool once done.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. Mix in the eggs and egg yolk, then add the vanilla and maple extracts, and sour cream.
Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth. Stir in the cooled toasted pecans. Pour the batter into your prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the loaf cools, make the cream cheese frosting. Cream together the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, mixing until fluffy. Fold in the buttered pecan chips. Once the loaf is cool, spread the frosting on top.
Pro Tips for the Best Results
Use room temperature ingredients for a smoother batter and fluffier cake. Don’t overmix the batter, as this can make the cake dense. Toasting the pecans brings out their flavor and adds a nice crunch. For an extra touch, sprinkle a few extra toasted pecans on top of the frosting.
Variations
You can swap the maple extract for almond extract for a different flavor profile. For a lighter version, use low-fat cream cheese in the frosting. If you prefer a cake mix, a butter pecan cake mix can be used as a base, adding toasted pecans and cream cheese frosting for a homemade touch.
Troubleshooting Tips
If your loaf turns out dry, check your oven temperature and baking time. Overbaking can cause dryness. If the frosting is too runny, chill it for a few minutes before spreading. For a gluten-free version, use a gluten-free flour blend.
Ingredient Substitutions
Use walnuts instead of pecans for a different nutty flavor. Substitute sour cream with Greek yogurt. For a dairy-free version, use plant-based butter and cream cheese alternatives.
Storage and Serving Suggestions
Store the cake loaf in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Serve slices at room temperature for the best flavor. This loaf pairs wonderfully with coffee or tea.
Frequently Asked Questions
- Can I use a cake mix for this recipe? Yes, a butter pecan cake mix works well. Just add toasted pecans and cream cheese frosting for extra flavor.
- How do I make the cream cheese frosting? Cream together cream cheese, butter, powdered sugar, and vanilla until smooth. Fold in toasted pecans.
- Can I make this loaf ahead of time? Yes, bake the loaf a day in advance and frost it just before serving.
- Can I freeze this cake loaf? Yes, wrap it tightly and freeze for up to 3 months.
- What can I substitute for pecans? Walnuts or almonds work well as substitutes.
- Can I make this loaf gluten-free? Yes, use a gluten-free flour blend.
- What’s the best way to toast pecans? Toast them in a skillet with a bit of butter until fragrant and slightly crunchy.
Butter Pecan Cake Loaf Recipe
Equipment
- Loaf Pan
- Baking sheet
- Electric mixer
Ingredients
- 1 1/2 cups finely chopped pecans
- 1/3 cup unsalted butter, melted
- 1/4 cup light brown sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 12 tablespoons unsalted butter, softened
- 2 eggs
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon maple extract
- 1/2 cup sour cream
- 1 cup whole milk
- 8 oz cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup buttered pecan chips for frosting
Instructions
- Preheat oven to 350°F. Grease a loaf pan and set aside.
- Toss chopped pecans with melted butter and light brown sugar. Spread on a baking sheet and toast for 6 minutes, flipping halfway. Let cool.
- Sift together flour, baking powder, and salt. Set aside.
- Cream together granulated sugar, brown sugar, and softened butter until light and fluffy. Mix in eggs and egg yolk, then add vanilla extract, maple extract, and sour cream.
- Gradually mix in the dry ingredients, alternating with milk, until smooth. Stir in the cooled toasted pecans.
- Pour batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Cream together cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until fluffy. Fold in buttered pecan chips.
- Once the loaf is cool, spread the frosting on top.
Notes
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter to keep the cake fluffy.
- Toasting pecans brings out their flavor and adds crunch.
