Butter Pecan Pound Cake combines two beloved Southern classics into one irresistible dessert that’s perfect for any occasion. This delightful creation marries the rich, dense texture of traditional pound cake with the sweet, nutty flavor profile of butter pecan ice cream.
The result is a moist, flavorful cake that’s elevated by the crunch of toasted pecans and a buttery, caramel-like undertone that keeps everyone coming back for a second slice.
So even if you are baking for a holiday gathering, a weekend family dinner, or simply treating yourself to something special, this Butter Pecan Pound Cake delivers comfort and luxury in equal measure.
Its beautiful golden crust and tender crumb make it an impressive dessert that doesn’t require fancy decorating skills or specialty equipment. The magic happens in the harmonious blend of simple ingredients and the love that goes into making it.
Let’s dive into this Southern-inspired recipe that’s sure to become a staple in your baking repertoire.
INGREDIENTS
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon butter pecan extract (optional but recommended)
- 1 1/2 cups pecans, toasted and chopped
For the Butter Pecan Glaze:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
- 1/2 cup toasted pecan pieces for garnish
INSTRUCTIONS
Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan, making sure to coat all the nooks and crannies to prevent sticking.
Begin by toasting your pecans in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until they become fragrant.
Be careful not to burn them! Once toasted, remove from heat and allow them to cool before chopping.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes. This step is crucial for achieving that perfect pound cake texture, so don’t rush it. The mixture should be pale and notably increased in volume.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
Mix on low speed just until combined after each addition – overmixing will result in a tough cake.
Stir in the vanilla extract and butter pecan extract (if using), then gently fold in 1 cup of the toasted, chopped pecans, reserving the rest for the glaze and garnish.
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
For the glaze, melt the butter in a medium saucepan over medium heat. Add the brown sugar and stir until dissolved. Bring to a gentle boil for 2 minutes without stirring. Remove from heat and stir in the milk and vanilla.
Allow to cool slightly, then whisk in the powdered sugar until smooth. If the glaze is too thick, add a bit more milk; if too thin, add more powdered sugar.
Drizzle the warm glaze over the cooled cake and immediately sprinkle with the remaining toasted pecan pieces. Allow the glaze to set before serving.
FAQs
1. Can I make this cake ahead of time?
Absolutely! This Butter Pecan Pound Cake actually tastes even better the day after baking as the flavors have time to meld.
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
2. What if I don’t have a bundt pan?
No worries! You can use two 9×5-inch loaf pans instead. Just adjust the baking time to approximately 45-55 minutes and check for doneness with a toothpick.
3. Can I freeze this pound cake?
Yes, this cake freezes beautifully! Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
For best results, freeze it unglazed and add the glaze after thawing.
4. What’s the secret to keeping pound cake moist?
The key is not overmixing the batter once the flour is added and not overbaking.
Always use room temperature ingredients, especially the eggs and milk, and make sure to cream the butter and sugar thoroughly until light and fluffy.
5. Can I substitute the butter pecan extract if I can’t find it?
Yes! While butter pecan extract adds that signature flavor, you can substitute with additional vanilla extract, or try almond extract for a different but complementary flavor profile.
You could also add 1/4 teaspoon of ground cinnamon to enhance the nutty flavor.
CONCLUSION
The Butter Pecan Pound Cake is more than just a dessert—it’s a celebration of Southern baking traditions with a delicious twist. Its perfect balance of sweetness, buttery richness, and nutty crunch makes it a standout treat that’s impressive enough for special occasions yet simple enough for everyday enjoyment. The versatility of this cake means you can dress it up with a scoop of vanilla ice cream for a decadent dessert or enjoy a slice with your morning coffee.
What makes this recipe truly special is how it transforms basic pantry staples into something extraordinary. Whether you’re an experienced baker or trying your hand at pound cake for the first time, this Butter Pecan version rewards your efforts with a beautiful, delicious creation that will have everyone asking for the recipe. So preheat that oven, gather your ingredients, and prepare to fill your home with the irresistible aroma of this Southern classic reimagined.
