Go Back
–+ servings
Butter Pecan Cake Loaf

Irresistible Butter Pecan Cake Loaf for Cozy Moments

Enjoy a slice of nostalgic Butter Pecan Cake Loaf, a delightful dessert bursting with buttery richness and toasted pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 sticks Unsalted Butter, softened Room temperature yields better texture.
  • 1.75 cups Granulated Sugar Can substitute with a sugar substitute for a lower-calorie version.
  • 4 large Eggs Ensure they are room temperature.
  • 1 teaspoon Vanilla Extract Can replace with almond extract for a different taste.
  • 0.5 teaspoon Almond Extract Omit if not available.
  • 3 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Baking Powder Ensure it’s fresh for best results.
  • 0.5 teaspoon Baking Soda Works with acidic ingredients.
  • 0.5 teaspoon Salt Enhances flavors.
  • 1.25 cups Buttermilk Substitute with milk mixed with vinegar.
  • 1 cup Chopped Pecans, toasted Toast them lightly to enhance flavor.
For the Glaze
  • 0.25 cup Brown Sugar, packed Adds depth to the glaze.
  • 0.25 cup Milk Substitute with any plant-based milk for dairy-free options.
  • 1.5 cups Powdered Sugar, sifted Sifting prevents lumps.
  • 0.5 cup Chopped Pecans, toasted for garnish For decorating the cake.

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Loaf Pan
  • Saucepan

Method
 

Preparation Steps
  1. In a large mixing bowl, beat together 2 sticks of softened unsalted butter and 1 ¾ cups of granulated sugar using a hand mixer on medium speed for about 3-5 minutes until light and fluffy.
  2. Add 4 large room temperature eggs one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract.
  3. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  4. Gradually add the dry ingredients to the wet mixture, alternating with 1 ¼ cups of buttermilk until just combined.
  5. Gently fold in 1 cup of toasted chopped pecans into the batter.
  6. Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it.
  7. Pour the prepared batter into the greased loaf pan and bake for 55-65 minutes.
  8. Allow the cake to cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely.
  9. In a small saucepan, melt ¼ cup of unsalted butter, stir in ¼ cup packed brown sugar and ¼ cup of milk, simmer and mix until smooth.
  10. Gradually whisk in 1 ½ cups of sifted powdered sugar until smooth.
  11. Once cooled, pour the glaze over the cake and sprinkle ½ cup of toasted pecans on top.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 8IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for a smoother batter and don't overmix to keep the texture light. Toast your pecans for enhanced flavor.

Tried this recipe?

Let us know how it was!