There’s something undeniably comforting about the rich aroma of butter pecans baking in the oven. This Butter Pecan Pound Cake is a celebration of classic Southern flavors wrapped in a moist, buttery embrace. Next we go into what makes this pound cake a standout on any dessert table.
A Slice of Nostalgia: The Story Behind Butter Pecan Pound Cake
Every family has that one cake that seems to encapsulate generations of family gatherings. Mine happens to be this Butter Pecan Pound Cake. Growing up, on a Sunday afternoon, my grandmother would toast these pecans off with a pat of butter and sugar in a skillet, and their caramelized aroma would waft through her kitchen, teasing the senses and beckoning the men-folk like moths to a flame.
She wasn’t a fancy baker—her cakes were simple but made with so much love. The toasty pecans she prepared often found their way into cookies, pies, and yes, her signature pound cake. I’ve adapted her original recipe just slightly, but every bite still feels like coming home.
What You’ll Need for Butter Pecan Pound Cake
This pound cake calls for a few kitchen staples, plus some special additions that give it its unique flavor. Here’s what you’ll gather before getting started:
The Cake Base
- Butter: Two sticks of unsalted butter form the backbone of this rich, moist cake.
- Sugars: Both granulated sugar and light brown sugar contribute to the cake’s depth of flavor.
- Eggs: Five large eggs, ensuring the cake has structure and a silky texture.
- Dry Ingredients: All-purpose flour, baking powder, and a pinch of salt for balance.
- Liquid Ingredients: Whole milk for creaminess, with vanilla and optional butter extract for extra layers of flavor.
- Toasted Pecans: Roughly chopped and toasted for that signature crunch and nuttiness.
The Glaze
The simplicity of the mixture-powdered sugar with melted butter, vanilla, and heavy cream-turns into a more luscious glaze since it ties up the whole cake together.
The Garnish
Whole pecan halves have a certain class that does its best to hint at the buttery, nutty treat inside.
How to Create This Buttery Masterpiece
Toasted Pecans: The Secret to a Rich, Nutty Flavor
One thing that really has to be done is toasting the nuts before adding them into the mix. This brings out their nutty flavor and adds this great crunch with every bite. Place them on a baking sheet and into the oven they go. Watch, though, as they go from perfectly toasted to overdone in what feels like a nanosecond. The aroma alone will make your kitchen smell amazing, just right for the setting of the rest of this recipe.
Crafting the Batter
Anything that makes for a great pound cake has some common elements in its batter. Soften the butter, then cream with the sugars until light and fluffy-this is aerating. Add one egg at a time, incorporating fully before moving on to the next.
Then whisk the dry ingredients separately and add to the butter mixture in stages, alternating with milk so as not to break the structure of the batter yet not allowing overmixing of the same. Lastly, add in the vanilla, butter extract if using, and those lovely toasted pecans.
Baking to Perfection
Pound cakes always bake low and slow. Grease and flour your Bundt pan, fill with batter, and smooth the top. Bake at 350°F for 70-80 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan completely before transferring it to a wire rack.
Finishing Touches with the Glaze
And this cake derives its shine quite literally from the glaze. A mixture of the powdered sugar, melted butter, and vanilla, thinned out with cream or milk until just right for drizzling. Generously pour over cooled cake; let it cascade down the sides in a voice that was quite elegant:.
Top with whole pecan halves to give an extra touch of brilliance, and voilà-this cake will surely steal the show.
Bonus Tips for the Perfect Butter Pecan Pound Cake
Bonus Tips for the Perfect Butter Pecan Pound Cake The right pan makes all the difference: a well-greased Bundt pan works best for this cake, since when baking, the end result comes out nice even and would look appealing. When greasing, either flour afterwards, or use a really good non-stick spray.
While baking the cake, the very strong temptation must be avoided of opening the oven door too early. Such sudden fluctuation of temperature may make the cake sag at the center. After about 70 minutes, start checking if the cake is done. Insert a toothpick that comes out clean. Let the cake cool down in the pan for a short time. Then, very carefully invert it onto a wire rack.
- Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature for the smoothest batter.
- Toast Ahead: Toast the pecans in advance to save time and make assembly quicker.
- Storing the Cake: Keep the cake covered at room temperature for up to three days, or refrigerate for up to a week. Just bring it back to room temperature before serving for the best texture.
- Glaze Consistency: If your glaze feels too thick, add a teaspoon of milk at a time to thin it out. If it’s too thin, a little more powdered sugar will fix it.
Serving Suggestions
This Butter Pecan Pound Cake is versatile enough to be the star of any gathering. Serve it:
- With Coffee or Tea: Its buttery richness pairs beautifully with a hot cup of your favorite brew.
- A La Mode: Add a scoop of vanilla or butter pecan ice cream for an indulgent treat.
- For Celebrations: Decorate it with seasonal garnishes like sugared cranberries or edible flowers to match any occasion.
Final Reflections
Pound cakes have stood the test of time for a reason: they are classic, comforting, yet versatile. The addition of toasted nuts’ flavor depth and the sweetness of a sweet glaze increases these characteristics in the Butter Pecan Pound Cake.
Love this recipe?
Don’t forget to share it with your friends and family or pin it to your favorite dessert board for later. What’s your favorite way to enjoy pound cake? Let me know in the comments—I’d love to hear your stories!
Butter Pecan Pound Cake Recipe
Course: Cake Ideas12-16
servings20
minutes1
hour20
minutes450
kcalIngredients
- For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
1 cup light brown sugar, packed
5 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk, room temperature
2 teaspoons vanilla extract
1 teaspoon butter extract (optional, but adds great flavor)
1½ cups toasted pecans, roughly chopped
- For the Glaze:
2 cups powdered sugar
4 tablespoons unsalted butter, melted
3–4 tablespoons heavy cream or milk (adjust for desired consistency)
1 teaspoon vanilla extract
Whole pecan halves, for garnish
Steps
- Step 1: Prepare the Pecans
- Preheat your oven to 350°F (175°C).
- Spread the chopped pecans in a single layer on a baking sheet. Toast in the oven for 8–10 minutes, or until fragrant and slightly darker in color. Set aside to cool.
- Step 2: Mix the Batter
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract, butter extract (if using), and toasted pecans.
- Step 3: Bake the Cake
- Grease and flour a Bundt pan (or use a non-stick baking spray). Pour the batter evenly into the pan.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Step 4: Make the Glaze
- In a medium bowl, whisk together the powdered sugar, melted butter, and vanilla extract.
- Gradually add heavy cream or milk, one tablespoon at a time, until the glaze reaches your desired consistency. It should be thick but pourable.
- Step 5: Decorate and Serve
- Drizzle the glaze over the cooled cake, letting it cascade down the sides.
- Arrange whole pecan halves around the top of the cake for a decorative touch.
