This Southern butter pecan pound cake recipe is a masterpiece. Brimming with buttery goodness and crunchy pecans, it’s moist, sweet, and wonderfully rich.
No matter the occasion, this recipe turns a simple bundt cake recipe into an unforgettable dessert. And trust me, it’s impossible to resist a second slice.
So grab a fork and get ready to fall in love because this butter pecan pound cake is a breeze to recreate.
Butter Pecan Pound Cake
Of all the pecan recipes I’ve made over the years, this one is probably my favorite.
Pecans have a way of making every treat feel like a celebration, and this Southern cake is no exception.
It boasts a rich, buttery base that marries perfectly with the earthy crunch of toasted pecans.
Each slice reveals a dense, moist crumb whose tender softness melts in your mouth.
Meanwhile, the pecans add a delightful crunch and a nutty, slightly caramel flavor.
Whether it’s a casual get-together or a festive family dinner, this cake fits right in.
Ingredients
You’ll find the full list and measurements at the bottom of the page.
For now, here’s a quick overview of what you’ll need:
- Pecans: These nuts are the heart of the cake, adding a rich, nutty flavor. Toast them beforehand to enhance their buttery taste.
- Unsalted Butter: Adds moisture and a velvety texture to the cake. Make sure it’s softened for easy mixing.
- All-Purpose Flour: The main structure of the cake, providing a sturdy yet tender crumb.
- Baking Powder & Salt: These essentials ensure the cake rises properly and has a balanced flavor.
- Granulated and Brown Sugar: This sweet duo lends a deep, caramel-like sweetness that complements the pecans.
- Eggs: They bind everything together, contributing to the cake’s richness and structure.
- Buttermilk: Adds a slight tang and ensures the cake is incredibly moist.
- Vanilla Extract: Infuses the cake with a warm, aromatic flavor.
- Butter Glaze: A simple blend of powdered sugar, butter, milk, and vanilla.
How to Make Butter Pecan Pound Cake
If you’re a fan of pound cakes, this recipe is a must-make. And while it needs a few more steps than a box mix, it’s super simple.
Here are the basic steps:
1. Preheat the oven to 325 degrees Fahrenheit and grease and flour a bundt pan.
2. Toast the pecans in melted butter over medium heat until golden and fragrant.
3. Make the cake batter. Mix the wet and dry ingredients separately, then gently stir until smooth. Add the pecans last and stir to combine.
4. Bake the cake in the bundt pan for 60-70 minutes or until a toothpick comes out clean or with just a few crumbs.
5. Cool, glaze, and enjoy! While the cake cools on a wire rack, mix the glaze ingredients until smooth. Then, drizzle it over the cooled cake and serve.
Tips for the Best Butter Pecan Pound Cake
Here are some tips and tricks to help you bake the perfect pound cake.
- Cool the pecans completely before adding them to the batter. This prevents the butter from melting too early.
- Watch the cake closely. Start checking it around the 50-55 minute mark. If it’s browning too fast, tent it with foil.
- Thoroughly grease the pan: Bundt pans, with their intricate designs, need extra attention to cover all the crevices. A well-greased pan means a beautifully shaped cake.
- Make homemade cake release. Mix melted butter or shortening with flour to create a paste. Brush this inside the bundt pan to ensure the cake releases perfectly.
- Use room temperature ingredients. Eggs, butter, and buttermilk should be at room temperature to mix evenly into the batter.
- Fold, don’t stir. That means with a spatula by hand. Scrape it around the side of the bowl and swoop it under the batter. Fold it over, then repeat until smooth.
Recipe Variations
Want to add an exciting twist to this classic Southern dessert? Here are a few ideas to get creative:
- Try different nuts. Swap out the pecans for walnuts or almonds.
- Make chocolate pecan pound cake. Stir in 1/2 cup of cocoa powder or 1 cup of mini chocolate chips.
- Experiment with extracts. Switch vanilla extract for almond or maple to complement the cake’s nutty notes.
- Add coconut. Mix 1 cup of shredded coconut into the batter. Toast some for garnish for added texture and a tropical flair.
- Use browned butter instead of regular for a deeper, caramel-like flavor that elevates the entire cake.
How to Store & Freeze
Want to make this ahead? Or maybe you have leftovers? Either way, it’s easy to keep this cake fresh!
To Make Ahead: Make, bake, and cool the cake. Do not glaze. Double-wrap the cold cake in plastic and keep it at room temperature for 2-3 days. Glaze when ready to eat.
To Store: Wrap leftovers in plastic or place them in an airtight container (like a cake dome). Keep at room temperature for 2-3 days.
To Freeze: Make, bake, and cool the cake. Do not glaze. Then, double-wrap in plastic and foil and freeze for up to three months.
Note: I don’t recommend freezing leftover cake slices, as the glaze might not thaw well.
But if you have to, freeze them wrapped in parchment until solid, then transfer to a freezer bag for 1-2 months.
Keep in mind, the glaze will soak into the cake the longer it sits. That’s on the counter and after thawing. So you may need to add more glaze to serve.
More Pound Cake Recipes
1920’s Ritz Carlton Lemon Pound Cake
Chocolate Pound Cake
Paula Deen Pound Cake
Easy Sweet Potato Pound Cake
Five-Flavor Pound Cake
Butter Pecan Pound Cake
12
servings20
minutes1
hour10
minutes411
kcalThis Southern butter pecan pound cake recipe is a masterpiece. Brimming with buttery goodness and crunchy pecans, it’s moist, sweet, and wonderfully rich.
Ingredients
- For the Toasted Pecans
1 cup pecans, finely chopped
2 tablespoons unsalted butter
- For the Cake
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
6 large eggs, room temperature
1 cup buttermilk milk
1 tablespoon pure vanilla extract
- For the Glaze
1 cup powdered sugar, sifted
2 tablespoons unsalted butter, melted
2-3 tablespoons milk or maple syrup
1/2 teaspoon pure vanilla extract
1 pinch salt
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped pecans and toast, stirring constantly, until fragrant. Remove the skillet from the heat and set aside to cool.
- Preheat the oven to 325 degrees Fahrenheit (165°C) and generously grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk the flour with the baking powder and salt. Set aside.
- In a separate large bowl, beat the butter and sugars with an electric mixer until light and fluffy, about 3-5 minutes. Scrape the sides and bottom of the bowl periodically while mixing.
- Add the eggs one at a time, beating well between each addition. Scrape the sides of the bowl as needed.
- Alternate adding the flour mix and buttermilk, starting and ending with the flour. Fold with a spatula and add the pecans with the last addition of flour.
- Pour the batter into the prepared bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
- Let the pound cake cool in the pan for 10-15 minutes. Then, invert it onto a wire rack to cool fully.
- While the cake cools, make the glaze. In a medium bowl, whisk the melted butter with the milk, vanilla, and salt until well combined. Slowly add the powdered sugar and whisk until smooth.
- Drizzle the glaze over the cooled cake and let it set for 10-15 minutes. Then slice, serve, and enjoy!
Notes
- Ensure the pecans are cold before adding them to the batter.
- Check the cake after 50-55 minutes. If it’s browning too quickly, loosely cover the bundt pan with foil.
- For best results, brush the bundt pan with homemade cake release. Mix 2 tablespoons of melted butter or shortening with 1 tablespoon of flour until it looks smooth and paste-like. Brush this all over the inside of the bundt pan, getting into all the little crevices.
