Butter Pecan Pound Cake Recipe

If you’re craving a cake that brings a comforting, buttery richness with the warm crunch of toasted pecans, you have to try this Butter Pecan Pound Cake Recipe. It’s a timeless dessert that combines the dense, moist texture of a classic pound cake with the nutty, caramelized flavor of butter-toasted pecans, making every bite utterly irresistible. Perfect for sharing with family or treating yourself on a cozy afternoon, this cake feels like a warm hug in every slice.

Ingredients You’ll Need

With just a handful of simple ingredients, this recipe comes together beautifully. Each component plays a key role: butter creates richness, sugar adds sweetness and structure, eggs provide lift, and toasted pecans introduce that signature nutty crunch and depth of flavor.

• 1 cup unsalted butter, softened: The heart of the cake’s moist, tender crumb and buttery flavor.
• 2 cups granulated sugar: Sweetens the cake and helps achieve a light, fluffy texture when creamed with butter.
• 4 large eggs: Adds stability and richness while helping the cake rise.
• 3 cups all-purpose flour: Provides structure and gives the cake its classic pound cake density.
• 1/2 tsp baking powder: Ensures just a touch of rise so the cake isn’t overly dense.
• 1/2 tsp salt: Balances sweetness and enhances all the flavors.
• 1 cup whole milk: Keeps the cake moist and tender with a creamy softness.
• 1 tsp vanilla extract: Adds warm aromatic notes that deepen the cake’s complexity.
• 1 1/2 cups chopped pecans, toasted: The star ingredient that brings a rich, buttery crunch and nutty allure.

How to Make Butter Pecan Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 325°F (163°C). Greasing and flouring a 10-inch bundt or tube pan is essential to ensure your pound cake glides out smoothly after baking without any sticking or crumbling.

Step 2: Cream Butter and Sugar

Grab a large bowl and beat together the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color. This step aerates the batter, creating a lighter texture in your pound cake.

Step 3: Add Eggs One at a Time

Slowly add each of the 4 large eggs, one by one, beating well after each addition. This careful mixing ensures that the eggs emulsify perfectly with the butter mixture, lending a velvety smoothness to your batter.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk the all-purpose flour, baking powder, and salt together. This step guarantees even distribution of leavening and seasoning throughout your cake batter, preventing any pockets of powdery flour.

Step 5: Alternate Adding Flour Mixture and Milk

Gradually mix in the dry ingredients and whole milk alternately to the butter mixture, starting and ending with the flour blend. This careful folding preserves the airiness of the batter while ensuring it’s evenly moist.

Step 6: Stir in Vanilla and Toasted Pecans

Fold in the vanilla extract and the toasted, chopped pecans. The vanilla adds warmth and depth, while the toasted pecans bring in that delightful crunch and the iconic butter pecan flavor that elevates this pound cake.

Step 7: Pour Batter and Smooth Top

Transfer the rich batter into your prepared bundt pan, spreading it evenly and smoothing the top with a spatula. This helps the cake bake evenly and develop a gorgeous golden crust.

Step 8: Bake Until Golden and Set

Place the pan in the oven and bake for 70 to 80 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean, and the cake’s top is a beautiful golden brown.

Step 9: Cool and Unmold

Let the cake cool in the pan for about 15 minutes—this resting time makes flipping easier—then carefully turn the cake out onto a wire rack and let it cool completely before slicing. This ensures every slice holds together perfectly and shows off those lovely pecan pieces.

How to Serve Butter Pecan Pound Cake Recipe

Garnishes

Enhance your slice of pound cake with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of extra toasted pecans for that added crunch and eye-catching finish. Fresh berries can also add a perfect pop of color and tang that balances the buttery sweetness.

Side Dishes

This Butter Pecan Pound Cake Recipe pairs wonderfully with a cup of rich coffee or creamy hot chocolate. If you’re serving dessert at a dinner party, consider adding a scoop of vanilla ice cream or a light fruit compote to complement the cake’s dense texture and nutty flavor.

Creative Ways to Present

Present the pound cake slices stacked with alternating layers of whipped mascarpone and pecans for an impressive trifle-style dessert. Or arrange thick slices on a rustic wooden board with nuts and seasonal fruits to create an inviting dessert platter.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your Butter Pecan Pound Cake tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, ready to be enjoyed anytime.

Freezing

You can freeze this pound cake easily: wrap it securely in plastic wrap, then in foil or a freezer bag. It will keep well for up to 2 months. When you’re ready to indulge, thaw it overnight in the fridge for the best texture.

Reheating

To refresh your leftover cake, warm slices gently in the microwave for 15-20 seconds or reheat briefly in a low oven at 300°F. This brings back that freshly baked softness and buttery aroma that makes the Butter Pecan Pound Cake Recipe truly special.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but be mindful to reduce or omit the added salt in the recipe to avoid an overly salty cake. Using unsalted butter allows you to control the seasoning better.

How important is toasting the pecans?

Toasting the pecans is key because it enhances their flavor, bringing out their natural oils and crunch. It adds that characteristic nutty depth that makes this pound cake stand out.

Can I substitute milk with buttermilk?

Absolutely! Buttermilk will give your pound cake a slight tang and extra tenderness. Just keep the measurement the same, and enjoy a slightly richer flavor profile.

What type of pan works best for this recipe?

A 10-inch bundt or tube pan is ideal because the hole in the center helps the cake bake evenly, which is essential for a dense pound cake to cook all the way through without drying out.

How long will the Butter Pecan Pound Cake stay fresh?

Stored properly at room temperature, your cake will remain fresh for about 3 days. Refrigerate if you need to keep it longer, but be aware that refrigeration can sometimes dry out pound cakes.

Final Thoughts

This Butter Pecan Pound Cake Recipe is one of those beloved classics you’ll return to time and again. Its buttery richness combined with toasted pecans creates a dessert that feels both indulgent and comforting. Whether you’re baking it for a special occasion or just a relaxing afternoon treat, it’s sure to bring smiles and happy sighs all around. Give it a try—you won’t regret it!

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