Rich & Nutty Butter Pecan Cake with Cream Cheese Frosting

This ultimate Butter Pecan Loaf Cake, featuring deeply toasted pecans folded into a tender, buttery crumb, all finished with a rich, velvety cream cheese glaze. It is the absolute perfect cozy, nutty dessert for any special occasion!

Rich & Nutty Butter Pecan Cake with Cream Cheese Frosting

There is something deeply comforting about the combination of toasted pecans and brown butter. This loaf cake captures everything you love about classic butter pecan flavor—a moist, tender crumb, rich nutty undertones, and a luscious cream cheese frosting that drips perfectly over every slice. It pairs wonderfully with a warm morning coffee or as an effortless afternoon treat.

Prep & Cooking Times

• Prep Time: 20 minutes

• Bake Time: 50–55 minutes

• Cooling Time: 45 minutes

• Total Time: ~2 hours

• Servings: 8 to 10 slices

Ingredients

For the Toasted Pecans:

• 1 ½ cups raw pecan halves, coarsely chopped (reserve a few whole halves for topping)

• 2 tbsp unsalted butter

• ¼ tsp fine sea salt

For the Butter Pecan Cake:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ½ tsp salt

• ½ cup (1 stick) unsalted butter, softened to room temperature

• ½ cup packed light brown sugar

• ½ cup granulated sugar

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• ½ tsp almond extract (optional, for extra depth)

• ½ cup buttermilk or whole milk, room temperature

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 2 tbsp unsalted butter, softened

• 1 cup powdered sugar, sifted

• 1–2 tbsp heavy cream or milk

• ½ tsp vanilla extract

Step-by-Step Instructions

Step 1: Toast the Pecans

1. Melt 2 tablespoons of butter in a skillet over medium-low heat.

2. Add the chopped pecans and ¼ tsp salt.

3. Stir constantly for 4 to 5 minutes until the pecans are fragrant and slightly darkened.

4. Remove from heat immediately and transfer to a plate to cool completely.

Step 2: Prepare the Oven & Pan

1. Preheat your oven to 350°F (175°C).

2. Grease a standard 9x5-inch loaf pan with butter or non-stick spray, then line it with parchment paper leaving an overhang on the sides for easy removal.

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 4: Cream the Butter & Sugars

1. In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the softened butter, brown sugar, and granulated sugar on medium speed for 3 to 4 minutes until fluffy and pale.

2. Add the eggs one at a time, beating well after each addition.

3. Mix in the vanilla extract and almond extract.

Step 5: Combine & Fold

1. With the mixer on low speed, alternate adding the flour mixture and the buttermilk in three batches, beginning and ending with the flour mixture. Mix just until combined—do not overmix.

2. Gently fold in 1 cup of the cooled toasted pecans with a rubber spatula, saving the remaining toasted pecans for the top garnish.

Step 6: Bake to Golden Perfection

1. Pour the batter into the prepared loaf pan and smooth the top evenly.

2. Bake for 50 to 55 minutes, or until a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs.

3. Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely before frosting.

Step 7: Whip the Cream Cheese Frosting

1. Beat the softened cream cheese and butter together until smooth and creamy.

2. Add the powdered sugar, vanilla extract, and 1 tablespoon of heavy cream.

3. Beat on low until incorporated, then increase speed to high for 1 minute until smooth and pourable. Add an extra tablespoon of cream if you prefer a pourable glaze consistency.

Step 8: Frost & Decorate

1. Pour or spoon the cream cheese frosting generously over the completely cooled loaf cake, allowing it to drip down the sides.

2. Sprinkle the remaining toasted chopped pecans and whole pecan halves across the top.

3. Slice, serve, and enjoy!

Baker's Tips for Success

• Don't Skip Toasting: Toasting the pecans in butter unlocks their essential oils and delivers that signature rich, warm flavor throughout the entire cake.

• Cool Completely: Ensure the loaf is fully cooled before frosting, otherwise the cream cheese glaze will melt off the sides rather than set nicely on top.

• Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.