Go Back
–+ servings
Butter Pecan Cake Loaf

Irresistible Butter Pecan Cake Loaf for Cozy Gatherings

Delightful Butter Pecan Cake Loaf that combines rich flavors and a moist crumb, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Cakes
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter, softened Ensure a rich, moist cake; softened for easy creaming.
  • 1.75 cups Granulated Sugar Provides sweetness and texture.
  • 1 teaspoon Vanilla Extract Adds depth; can substitute with almond extract.
  • 0.5 teaspoon Almond Extract Elevates flavor complexity; can be omitted.
  • 3 cups All-Purpose Flour Essential for structure.
  • 1 teaspoon Baking Powder Key leavening agent.
  • 0.5 teaspoon Baking Soda Works with buttermilk for fluffy texture.
  • 0.5 teaspoon Salt Balances sweetness.
  • 1.25 cups Buttermilk Adds moisture; can substitute with milk and vinegar.
  • 1 cup Chopped Pecans, toasted Adds crunch; toasting intensifies flavor.
For the Glaze
  • 0.5 cup Unsalted Butter Rich base for glaze.
  • 0.25 cup Light Brown Sugar Contributes caramel-like sweetness.
  • 0.25 cup Milk Achieves the right consistency.
  • 1 teaspoon Vanilla Extract Enhances glaze flavor.
  • 1.5 cups Powdered Sugar, sifted Sweetens and thickens the glaze.
  • 0.5 cup Chopped Pecans for Garnish, toasted For decorative touch.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowl
  • Mixer
  • whisk
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Beat 1 cup of softened unsalted butter and 1.75 cups of granulated sugar together for 3-5 minutes until light and fluffy.
  3. Add 4 large eggs one at a time, followed by 1 teaspoon of vanilla extract and 0.5 teaspoon of almond extract.
  4. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt.
  5. Gradually add the dry mixture to the wet ingredients, alternating with 1.25 cups of buttermilk.
  6. Fold 1 cup of toasted chopped pecans into the batter.
  7. Pour the batter into the prepared loaf pan and bake for 55-65 minutes.
  8. Remove the cake and cool in the pan for 10-15 minutes, then transfer to a wire rack.
  9. Melt 0.5 cup of unsalted butter in a saucepan, then stir in 0.25 cup of light brown sugar and 0.25 cup of milk until smooth.
  10. Remove from heat, whisk in 1 teaspoon of vanilla extract and 1.5 cups of sifted powdered sugar until glossy.
  11. Drizzle the glaze over the cooled cake and sprinkle with 0.5 cup of toasted pecans.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for better texture. Avoid overmixing for fluffiness. Toast pecans for enhanced flavor. Adjust glaze consistency as needed. Allow the cake to cool fully before glazing.

Tried this recipe?

Let us know how it was!