Delicious Butter Pecan Pound Cake Recipe

Butter Pecan Pound Cake is a true staple of Southern baking, blending buttery richness with the warm crunch of toasted pecans.

Far more than just a shortcut cake-mix dessert, a well-made butter pecan pound cake delivers a fine crumb, robust caramel notes, and an irresistible texture that stays moist for days.

This cake is the answer for anyone seeking comfort, elegance, or a nostalgic slice of Southern hospitality. In this guide, you’ll find out not just how to make it, but also how to ensure the flavors shine, the texture is spot-on, and your presentation is stunning—plus all the secrets your competitor’s article left out.

Ingredients Checklist

Start with high-quality, measured ingredients to guarantee flavor, structure, and a standout result. Here’s the breakdown of what you’ll need and why it matters.

• 2 ½ cups (315g) all-purpose flour
  The base for classic pound cake structure.

• 2 teaspoons baking powder
  For lift and a lighter crumb.

• 1 teaspoon fine salt
  Enhances both sweetness and nutty flavors.

• 1 cup (226g) unsalted butter, room temperature
  Essential for richness and moisture.

• ½ cup (100g) light brown sugar, packed
  Adds caramel notes and extra moisture.

• 1 ½ cups (300g) granulated sugar
  Ensures the right crumb and sweetness.

• 4 large eggs, room temperature
  Bind and leaven, creating the traditional pound cake texture.

• 2 teaspoons pure vanilla extract
  Rounds out the flavors.

• 1 cup (240ml) buttermilk, room temperature
  Reacts with baking powder for tenderness.

• 2 cups (220g) pecan halves or pieces
  Toasted for deep flavor.

Butter Pecan Glaze:

• 4 tablespoons (56g) unsalted butter

• ½ cup (100g) brown sugar

• 3 tablespoons heavy cream

• Pinch of salt

• 1 teaspoon vanilla

Optional:

• ½ teaspoon cinnamon (for warmth)

• 1 tablespoon bourbon or maple syrup in the glaze (for extra Southern flair)

Equipment:

• 10–12 cup Bundt or tube pan (or two 9×5 loaf pans)

• Stand or hand mixer

• Mixing bowls

• Wire rack

• Saucepan

• Whisk/spatula

• Parchment (optional)

• Cooling rack

Step-by-Step Instructions

Following each stage carefully brings out the best flavor and texture in your pound cake. Here’s the complete, detailed process.

1. Toast the Pecans
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 7–9 minutes, stirring once, until golden and fragrant. Cool, then chop coarsely. This essential step prevents soggy nuts and intensifies the flavor.

2. Prep the Pan
Generously butter and flour your Bundt or tube pan. For extra insurance, line the bottom with parchment and butter again.

3. Mix Dry Ingredients
In a bowl, whisk flour, baking powder, and salt. Set aside.

4. Cream the Butter and Sugars
In a stand mixer, cream the butter, brown sugar, and granulated sugar on medium speed until pale and fluffy (3–5 minutes). This step is crucial for the traditional tight pound cake crumb.

5. Add Eggs and Vanilla
Add eggs one at a time, beating after each addition and scraping the bowl. Beat in vanilla. The batter should be smooth and well-aerated.

6. Combine Wet and Dry
On low speed, alternately add the flour mixture and buttermilk in three additions, beginning and ending with flour. Mix just until combined—overmixing can make the cake tough.

7. Fold in Pecans
Gently fold in 1½ cups of the toasted, chopped pecans. Reserve remaining pecans for garnish.

8. Bake
Pour batter into the prepared pan, smoothing the top. Tap the pan on the counter to release air bubbles. Bake at 325°F (163°C) for 65–75 minutes, or until a toothpick comes out clean. If using loaf pans, check at 55 minutes.

9. Cool Properly
Cool the cake in the pan for 15 minutes, then turn out onto a wire rack. This step helps set the crumb and prevents breakage.

10. Make the Butter Pecan Glaze
In a saucepan, melt butter. Add brown sugar, cream, and salt. Simmer for 2–3 minutes until thickened, then stir in vanilla. Drizzle over the warm cake and sprinkle with reserved pecans. Let set before slicing.

Tips for Perfect Results

Getting every element just right makes a dramatic difference in flavor and presentation.

• Always toast the pecans. Raw nuts are bland; toasting brings out maximum aroma and crunch.

• Use room temperature dairy and eggs. This ensures the batter emulsifies, creating a moist, even crumb.

• Don’t rush the creaming step. Aerating the butter and sugar makes the cake light but still dense enough for that classic pound cake bite.

• Alternate flour and buttermilk. Prevents curdling and makes mixing smooth.

• Check for doneness early. Overbaked pound cake is dry. Start testing at the minimum time and check every 5 minutes.

• Let the glaze cool slightly. This allows it to thicken and cling, creating a gorgeous finish instead of soaking in or running off.

Serving Suggestions

Presentation and pairings can elevate this cake for any occasion.

• Slice and serve at room temperature for best texture and flavor.

• Add a scoop of vanilla bean or butter pecan ice cream.

• Drizzle with extra warm glaze just before serving for ultra decadence.

• For brunch, serve slices with fresh berries or poached pears.

• For festive occasions, garnish with sugared pecans or a light dusting of powdered sugar.

• Pairs beautifully with strong coffee, spiced tea, or bourbon cocktails.

Final Thoughts

Butter Pecan Pound Cake, done right, is a masterclass in classic Southern baking: rich, aromatic, and always crowd-pleasing.

By skipping shortcuts like cake mix and canned frosting and embracing browned butter, toasted pecans, and buttermilk, you achieve bakery-level results at home.

With the right techniques and a few simple tweaks, this cake can be adapted for everything from weekday desserts to special gatherings. Whether served plain, glazed, or adorned with extras, it’s a timeless recipe you’ll return to for years.

Bake this once and you’ll understand why butter pecan is a beloved flavor—especially in cake form. Enjoy every nutty, buttery, tender bite!