If you’re searching for a dessert that perfectly balances rich, buttery goodness with the toasty crunch of pecans, you’ve got to try this Butter Pecan Pound Cake Recipe. This Southern-inspired treat offers a tender, moist crumb with a deep caramel warmth that will have everyone asking for seconds. Whether you’re celebrating a special occasion or simply craving a slice of comfort, this pound cake brings cozy flavors to your table with every delightful bite.
Ingredients You’ll Need
The magic behind the Butter Pecan Pound Cake Recipe is in its beautifully simple, yet carefully chosen ingredients. Each one plays a crucial role in creating that tender texture, buttery richness, and nutty flavor that make the cake so unforgettable.
- 1 cup (2 sticks) unsalted butter, softened: Provides the luscious, creamy base and helps create a tender crumb.
- 1/2 cup butter pecan-flavored coffee creamer or milk: Adds moisture and amplifies the butter pecan flavor with a gentle sweetness.
- 2 cups granulated sugar: Sweetens the cake while contributing to its tender texture when creamed with butter.
- 5 large eggs: Bind the ingredients together and add richness, helping the cake to rise beautifully.
- 2 1/2 cups all-purpose flour: The structural backbone that gives the pound cake its classic density and shape.
- 1 teaspoon baking powder: Helps the cake rise to the perfect height without being too light.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors in the cake.
- 1 teaspoon vanilla extract: Brings warmth and rounds out the flavor profile of the cake.
- 1 cup chopped pecans, toasted: Adds a wonderful crunch and nutty depth to the final bite.
- Optional glaze: 1 cup powdered sugar, 2–3 tablespoons milk or creamer, 1/2 teaspoon vanilla extract—perfect for drizzling a sweet, shiny finish.
How to Make Butter Pecan Pound Cake Recipe
Step 1: Prepare Your Pan and Toast Pecans
Start by preheating your oven to 325°F (165°C) and greasing plus flouring a 10-inch Bundt or tube pan. This ensures a smooth release of your cake after baking. Then, toast your chopped pecans in a skillet over medium heat for about 3 to 5 minutes. Keep stirring until they become fragrant and golden—this step is key for unlocking their nutty aroma and flavor.
Step 2: Cream Butter and Sugar until Fluffy
In a large bowl, cream the softened butter and granulated sugar together for about 3 to 4 minutes until the mixture becomes light and fluffy. This aeration is essential for that classic pound cake texture—moist yet dense with a slight lift that makes each bite melt in your mouth.
Step 3: Incorporate Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully combined before adding the next. This gradual addition helps maintain a smooth batter without curdling. Follow up by adding the vanilla extract, which infuses the batter with its signature warmth and depth.
Step 4: Mix Dry Ingredients Separately
Whisk together the flour, baking powder, and salt in a separate bowl. This even distribution of leavening and seasoning ensures your cake will bake uniformly without any pockets of flavor or uneven texture.
Step 5: Alternate Adding Dry Ingredients and Creamer
Gradually add the flour mixture to the creamed butter and sugar, alternating with the butter pecan-flavored creamer or milk. Start and end with the flour mixture to maintain the batter’s structure. This alternating method keeps the batter smooth and prevents overmixing, which can make a pound cake tough.
Step 6: Fold in Toasted Pecans
Gently fold the toasted pecans into your batter, distributing those crunchy bits evenly throughout the cake. They add a perfect textural contrast and deepen the buttery pecan flavor you’re aiming for in this recipe.
Step 7: Bake Your Cake
Pour your batter evenly into the prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. This gentle baking temperature and extended time help caramelize the cake’s exterior, creating a golden crust while keeping the inside moist and tender.
Step 8: Cool and Glaze
Allow your cake to cool in the pan for 10 to 15 minutes before releasing it onto a wire rack to cool completely. If you’re using the optional glaze, whisk powdered sugar, milk or creamer, and vanilla together until smooth, then drizzle it over the cooled cake for a sweet, glossy finish that makes every slice irresistible.
How to Serve Butter Pecan Pound Cake Recipe
Garnishes
Sprinkle some extra toasted pecans on top or dust the cake lightly with powdered sugar to elevate its presentation. Adding a dollop of whipped cream or a few fresh berries can turn this pound cake into a stunning dessert centerpiece.
Side Dishes
Butter Pecan Pound Cake Recipe pairs wonderfully with scoops of vanilla or butter pecan ice cream for a classic flavor combination. For a more decadent experience, serve it alongside warm caramel sauce or a drizzle of chocolate ganache.
Creative Ways to Present
Try serving slices with a warm cup of butter pecan coffee or tea to complement the cake’s flavors. You can also layer cake slices with fresh fruit and whipped cream in parfait glasses for a visually stunning dessert that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Keep your Butter Pecan Pound Cake Recipe covered tightly at room temperature for up to three days. For longer freshness, refrigerate the cake for up to one week, making sure it is wrapped well to prevent drying out or absorbing other fridge odors.
Freezing
This pound cake freezes beautifully without the glaze. Wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Stored this way, it can last for up to three months—perfect to make ahead for holidays or special occasions.
Reheating
Thaw frozen slices overnight in the refrigerator or at room temperature for a couple of hours. To revive the cake’s softness, warm slices gently in a microwave for 10 to 15 seconds or briefly in a low oven wrapped in foil.
FAQs
Can I substitute regular milk for the butter pecan-flavored creamer?
Absolutely! Using regular milk will still produce a delicious pound cake, but the butter pecan-flavored creamer adds an extra layer of flavor that’s hard to beat. If you want the full butter pecan experience, try to source that specific creamer or add a touch of butter flavoring.
What type of pan is best for this recipe?
A 10-inch Bundt or tube pan works best because it helps the cake bake evenly and develop that beautiful golden crust. Plus, it gives the finished cake an elegant, classic shape perfect for serving.
Can I make this pound cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Be sure to choose one with xanthan gum or another binder to maintain the cake’s structure. Keep in mind the texture might differ slightly but will still be delicious!
Is it necessary to toast the pecans?
Toasting pecans is highly recommended because it enhances their natural flavor and adds a lovely crunch. Raw pecans can taste a bit bland, so this simple step really makes a difference in the final cake.
Can I add the glaze inside the batter instead of on top?
The glaze is designed as a finishing touch for that sweet, glossy look and additional flavor burst after baking. Adding it inside the batter might affect the cake’s texture and sweetness balance, so it’s best to keep it as a drizzle on top.
Final Thoughts
This Butter Pecan Pound Cake Recipe is truly one of those treasures that brings comfort, nostalgia, and a touch of Southern charm to any kitchen. With its buttery texture, toasted pecan crunch, and irresistible aroma, I can’t wait for you to make it and share it with your loved ones. Trust me, once you do, it will quickly earn its spot as a favorite go-to dessert for every occasion.
Print
Butter Pecan Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
Butter Pecan Pound Cake is a rich, buttery dessert loaded with toasted pecans and a deep caramel flavor. Featuring a tender crumb and golden crust, this Southern-inspired cake is perfect for holidays, potlucks, or as an anytime indulgence served with a scoop of ice cream or a drizzle of glaze.
Ingredients
Main Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup butter pecan-flavored coffee creamer or milk
- 2 cups granulated sugar
- 5 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk or creamer
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan to prevent sticking.
- Toast Pecans: In a skillet over medium heat, toast the chopped pecans for 3–5 minutes, stirring frequently until fragrant. Remove from heat and set aside to cool completely.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes, ensuring good incorporation for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to evenly distribute. Stir in vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute leavening and seasoning.
- Mix Batter: Gradually add the dry flour mixture to the creamed butter mixture, alternating with the butter pecan-flavored creamer or milk, beginning and ending with flour. Gently fold in the toasted pecans to the batter.
- Pour and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cake: Let the cake cool in the pan for 10–15 minutes, then carefully turn out onto a wire rack to cool completely, preventing sogginess from trapped steam.
- Prepare and Apply Optional Glaze: Whisk together powdered sugar, milk or creamer, and vanilla extract until smooth. Drizzle the glaze over the cooled cake to add sweetness and shine.
Notes
- For enhanced flavor, brown the butter before creaming with sugar to add a nutty, caramelized note.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.
- The cake freezes well without the glaze, making it suitable for make-ahead occasions.
