A precious morsel of Butter Pecan Pound Cake is never obsolete. That warming aroma of toast pecans and soft tender crumb is fit for any occasion.
My butter pecan pound cake has a caramel glaze flowing tactfully into every nook and cranny for an earthy decadence.
So whether you go for an old-fashioned or a buttermilk one, this butter pecan pound cake recipe will walk you through each step to have that showstopper of a dessert ready in no time.
What Is Butter Pecan?
Butter pecan is typically toasted pecans with a buttery rich base. You will often see this flavor in ice-creams; however, surely it does just as well in cakes. Toasted pecans give a crunch and flavor, while the butter ensures tenderness and satisfaction.
So blend that with vanilla and a smidge of brown sugar, and you have a truly classic and comforting cake.
How To Prepare Butter Pecan Pound Cake
Recipe Overview
This Butter Pecan Pound Cake is an easy homemade dessert made with simple ingredients you likely already have in your pantry.
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Cuisine: Southern-inspired dessert
- Course: Dessert
- Difficulty Level: Easy
- Yield: 12 servings
- Calories per serving: About 420
Equipment
You don’t need fancy tools to make this butter pecan pound cake. A few basic kitchen essentials will help you get the best results:
- Mixing Bowls
- Electric Mixer or Hand Whisk
- Measuring Cups and Spoons
- Bundt Pan or Loaf Pans
- Spatula
- Cooling Rack
- Small Saucepan
- Toothpick or Cake Tester
Ingredients
For the Cake
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup butter, melted (for pecans)
- 1 cup pecans, chopped
For the Glaze
- ¼ cup butter
- ½ cup granulated sugar
- 2 tbsp water
- 1 tsp pure vanilla extract
Instructions
- Toast the Pecans: In a small skillet, melt 1 cup butter and add the chopped pecans. Toast them on low heat until golden and fragrant. Set aside to cool.
- Cream the Butter and Sugars: In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy. This gives the cake its tender crumb.
- Add Eggs and Vanilla: Mix in the eggs, one at a time, followed by vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk flour, salt, and baking powder.
- Mix Wet and Dry: Alternate adding the flour mixture and buttermilk to the butter mixture. Start and finish with flour. Mix just until combined.
- Fold in Pecans: Gently stir in the toasted pecans.
- Bake the Cake: Pour batter into a greased bundt pan or loaf pans. Bake at 325°F (165°C) for about 1 hour 15 minutes, or until a toothpick comes out clean.
- Make the Glaze: In a small saucepan, combine butter, sugar, water, and vanilla. Bring to a gentle boil, then simmer until slightly thickened.
- Finish with Glaze: Pour the warm glaze over the cake once it’s cooled for 10 minutes. This step gives the cake a shiny finish and adds sweetness.
Exciting Variations and Serving Ideas
- With Caramel Glaze: Swap the vanilla glaze with a caramel pecan glaze for a richer finish.
- With Cream Cheese Frosting: A thick cream cheese frosting makes this feel like a layered celebration cake.
- Cinnamon Pecan Pound Cake: Add a teaspoon of cinnamon to the batter for a cozy twist.
- Serve with Ice Cream: Butter pecan ice cream pairs perfectly with a warm slice.
- Holiday Version: Sprinkle shredded coconut on top for a festive look.
Got it, Nahid! You’d like me to create a Helpful Guides for Beginners section for your recipe post. This is a great idea—it makes the content more user-friendly, especially for home cooks who might be trying a Butter Pecan Pound Cake for the first time.
Helpful Guides for Beginners
If this is your first time baking a butter pecan pound cake, don’t worry—I’ve got you covered. Here are some simple tips to make the process stress-free:
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before starting. This helps everything mix smoothly.
- Don’t Overmix the Batter: Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of tender.
- Grease the Pan Well: Use butter or non-stick spray to coat every corner of your bundt pan or loaf pan. Pound cakes can stick easily if the pan isn’t prepared.
- Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready.
- Cool Before Glazing: Let the cake rest for at least 10 minutes before adding the glaze so it soaks in but doesn’t slide right off.
Pound Cake Tips
Over the years of baking different versions of pound cake, I’ve learned a few tricks that always help me get consistent results. Here are my best tips to help you bake a soft and flavorful butter pecan pound cake every time:
- Measure Ingredients Accurately: Use measuring cups for dry ingredients and a liquid measuring cup for buttermilk. Even small changes can affect texture.
- Cream Butter and Sugar Well: Beat until the mixture looks light and fluffy—this step gives the cake structure and volume.
- Add Eggs One at a Time: Mixing them in slowly keeps the batter smooth and prevents curdling.
- Bake Low and Slow: Pound cakes bake best at a lower temperature (around 325°F/165°C). It helps the cake cook evenly without burning the edges.
- Cool Properly: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack. This prevents breakage and keeps the crumb moist.
- Glaze While Warm: If you’re using the butter glaze, pour it over the cake when it’s still slightly warm so it soaks in beautifully.
Why Temperatures Matter
One of the most important parts of baking a perfect butter pecan pound cake is keeping an eye on temperatures. Both oven temperature and ingredient temperature can change how your cake turns out.
- Room Temperature Ingredients: Butter, eggs, and buttermilk should all be at room temperature before mixing. This helps them combine smoothly and creates a light, tender texture. Cold ingredients can cause the batter to curdle or bake unevenly.
- Preheated Oven: Always preheat your oven before baking. Starting a pound cake in an oven that isn’t hot enough can cause it to rise unevenly or sink in the middle.
- Even Baking: Pound cakes need a lower temperature (around 325°F/165°C) to bake through without overbrowning on the outside. High heat can dry out the edges before the center is fully cooked.
- Cooling Time: Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a rack. If you rush this step, the cake may break apart.
The right temperatures give you a golden crust, a moist crumb, and that classic pound cake flavor we all love.
Video Tutorial
Frequently Asked Questions
Can I make butter pecan pound cake ahead of time?
Yes! You can bake it a day in advance and store it tightly wrapped. The flavors deepen overnight.
Can I use a cake mix for this recipe?
You can, but homemade gives a richer texture. If using a cake mix, add toasted pecans and a touch of buttermilk for extra flavor.
What pan works best for this cake?
A Bundt pan gives the best presentation, but two loaf pans work too. Just adjust the baking time slightly.
Can I freeze butter pecan pound cake?
Yes, wrap slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
Final Thoughts
Soft, tender, and packed with the nutty flavor of toasted pecans, this Butter Pecan Pound Cake is a dessert that delights every time.
My butter pecan pound cake recipe makes it easy to bake at home, whether you want a classic old fashioned butter pecan pound cake, a creamy buttermilk pecan pound cake, or a spiced cinnamon pecan pound cake.
A butter pecan bundt cake version with caramel glaze adds elegance for gatherings. Sharing this recipe has always been special for me, and I hope it brings as much joy to your table as it does to mine. Cake List.
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Ingredients
Equipment
Method
- Toast the Pecans: In a small skillet, melt 1 cup butter and add the chopped pecans. Toast them on low heat until golden and fragrant. Set aside to cool.
- Cream the Butter and Sugars: In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy. This gives the cake its tender crumb.
- Add Eggs and Vanilla: Mix in the eggs, one at a time, followed by vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk flour, salt, and baking powder.
- Mix Wet and Dry: Alternate adding the flour mixture and buttermilk to the butter mixture. Start and finish with flour. Mix just until combined.
- Fold in Pecans: Gently stir in the toasted pecans.
- Bake the Cake: Pour batter into a greased bundt pan or loaf pans. Bake at 325°F (165°C) for about 1 hour 15 minutes, or until a toothpick comes out clean.
- Make the Glaze: In a small saucepan, combine butter, sugar, water, and vanilla. Bring to a gentle boil, then simmer until slightly thickened.
- Finish with Glaze: Pour the warm glaze over the cake once it’s cooled for 10 minutes. This step gives the cake a shiny finish and adds sweetness.
Notes
Tips & Tricks
- Toast the Pecans First: Toasting brings out the natural flavor and adds crunch. Don’t skip this step—it makes a big difference.
- Use Real Butter: Margarine won’t give you the same rich taste or texture. Stick with real butter for the best results.
- Don’t Rush the Mixing: Take your time creaming the butter and sugar. This step traps air and helps the cake rise with a soft crumb.
- Check Early: Start checking your cake about 10 minutes before the suggested baking time. Every oven is different, and this prevents overbaking.
- Glaze Generously: Pour the glaze slowly over the warm cake so it soaks in, giving you extra sweetness in every bite.
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