Go Back
A close-up of a sliced golden-brown butter pecan loaf cake resting on a white ceramic dessert plate.

The Ultimate Butter Pecan Loaf Cake with Thick Cream Cheese Icing

This exceptional Butter Pecan Loaf Cake boasts a moist, dense crumb packed with buttery embedded pecans. It is generously topped with a half-inch thick, swooping layer of opaque cream cheese icing and dry-roasted pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 tbsp unsalted butter For sautéing the interior pecans
  • 1 cup chopped pecans Cooked in butter for the interior crumb
  • 1/2 cup unsalted butter Softened to room temperature
  • 1 cup light brown sugar Packed tightly
  • 2 large eggs Room temperature
  • 1.5 tsp vanilla extract Pure vanilla preferred
  • 1/2 cup sour cream Full fat, room temperature
  • 1.5 cups all-purpose flour Spoon and leveled
  • 1 tsp baking powder Check for freshness
  • 1/2 tsp fine sea salt
Cream Cheese Icing & Garnish
  • 8 oz cream cheese Full-fat block, room temperature
  • 1/4 cup unsalted butter Softened
  • 2 cups powdered sugar Sifted
  • 1 tsp vanilla extract
  • 1/2 cup coarse chopped pecans Dry-roasted for garnish

Equipment

  • 1 9x5 inch loaf pan Use light metal for an even, golden-brown bake.
  • 1 Hand Mixer or Stand Mixer Essential for whipping the cream cheese icing into thick peaks.

Instructions
 

Make the Cake
  1. Melt 1 tbsp butter in a skillet over medium heat. Add 1 cup chopped pecans and cook for 3-4 minutes until softened and fragrant. Set aside to cool completely.
  2. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
  3. In a large bowl, cream the 1/2 cup softened butter and brown sugar together for 3 minutes until pale and fluffy. Add eggs one at a time, mixing well.
  4. Mix in the vanilla extract and sour cream until perfectly combined.
  5. Gently fold in the flour, baking powder, and salt. Fold in the cooled, butter-cooked pecans.
  6. Pour the batter into the prepared pan. Bake for 45-55 minutes until a deep golden-brown crust forms and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Make the Icing and Garnish
  1. In a medium bowl, beat the softened cream cheese and 1/4 cup butter until completely smooth.
  2. Gradually add the powdered sugar and vanilla extract, whipping until a thick, opaque white icing forms.
  3. Spread the icing roughly half an inch thick over the cooled loaf cake, using an offset spatula to create distinct peaks and swirls.
  4. Generously scatter the 1/2 cup of coarse, dry-roasted chopped pecans across the top of the icing. Slice and serve on a simple dessert plate.

Notes

Ensure all dairy ingredients are at room temperature to avoid a lumpy cake batter and separated icing.
Store the frosted loaf cake in an airtight container in the refrigerator for up to 5 days.
QR Code linking back to recipe