Butter Pecan Pound Cake – Moist, Rich, and Buttery Southern Dessert

Introduction

There’s something timeless about a pound cake — that golden crust, the dense yet tender crumb, and the comforting aroma that fills the kitchen. But when you add toasted pecans and a hint of buttery richness, you get something truly special: the Butter Pecan Pound Cake. This Southern-inspired dessert is the ultimate indulgence for anyone who loves warm, nutty flavors with a melt-in-your-mouth texture.

This recipe takes the classic pound cake and transforms it into a rich, flavorful masterpiece with toasted buttered pecans folded right into the batter. The result is a moist, buttery cake that’s both elegant and deeply satisfying. Whether you’re baking for a family gathering, Sunday brunch, or simply craving something cozy, this cake delivers every time.

The origins of butter pecan desserts trace back to the American South, where pecans grow abundantly and butter is a kitchen staple. Over the years, this flavor combination has become iconic — from butter pecan ice cream to cookies and pies. But in this cake, it reaches its peak: rich, nutty, and irresistibly smooth.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup butter (for toasting pecans)
• 2 cups chopped pecans
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour, sifted
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup heavy cream (or whole milk)
• 2 teaspoons pure vanilla extract
• 1 teaspoon butter extract (optional for deeper flavor)

Optional Glaze:

• 1 cup powdered sugar
• 2 tablespoons melted butter
• 2 tablespoons milk or cream
• ½ teaspoon vanilla extract

Preparation

Step 1: Toast the Pecans
In a medium skillet, melt ½ cup of butter over medium heat. Add the chopped pecans and stir frequently for about 5–7 minutes, until fragrant and lightly toasted. Be careful not to burn them — they should be golden brown, not dark. Remove from heat and set aside to cool.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3–5 minutes. This step is essential for achieving that perfect pound cake texture — airy but dense enough to hold its shape.

Step 3: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to make sure everything is evenly incorporated.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with the cream. Start and end with flour, mixing on low speed to avoid overbeating.

Step 5: Add Flavor and Pecans
Stir in the vanilla extract and butter extract (if using). Fold in the toasted pecans gently with a spatula, distributing them evenly throughout the batter.

Step 6: Bake the Cake
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan. Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Glaze
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. If desired, drizzle with the optional butter glaze once cooled.

Variation

• Pecan Caramel Glaze: Add a warm caramel pecan drizzle on top for a decadent twist.
• Brown Butter Batter: Swap half the regular butter with browned butter for deeper nutty notes.
• Butter Pecan Loaf Cakes: Divide the batter into smaller loaf pans for gift-sized portions.
• Add a Bourbon Kick: A splash of bourbon or rum in the batter or glaze enhances the Southern flavor.

COOKING NOTE

Ensure all ingredients are at room temperature before starting. This helps create a smooth, uniform batter and prevents curdling. Also, toasting the pecans is crucial — it intensifies their flavor and keeps them crisp even after baking.

Serving Suggestions

This cake shines on its own, but it’s equally wonderful with a few extras:

• Serve warm with a scoop of butter pecan or vanilla ice cream.
• Add a dollop of whipped cream and a drizzle of caramel sauce for a fancy dessert presentation.
• Enjoy a slice with your morning coffee or evening tea — its buttery sweetness pairs beautifully with both.

Tips

• Measure precisely: Pound cakes are all about balance — too much flour can make it dense.
• Don’t rush the creaming step: This process incorporates air, giving the cake its perfect crumb.
• Avoid opening the oven early: The structure sets in the last half of baking; opening the door too soon can cause collapse.
• For an extra-moist texture: Wrap the cooled cake tightly and let it rest overnight before serving.

Prep Time: 20 minutes

Cooking Time: 80 minutes

Total Time: 1 hour 40 minutes

Nutritional Information (per serving)

• Calories: 520 kcal
• Protein: 7 g
• Fat: 32 g
• Saturated Fat: 16 g
• Carbohydrates: 50 g
• Sugar: 34 g
• Sodium: 190 mg
• Fiber: 2 g

(Values are approximate and may vary based on ingredients used.)

FAQs

Q1: Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to balance the flavor.

Q2: How should I store Butter Pecan Pound Cake?
Wrap it tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, refrigerate up to 7 days or freeze for up to 3 months.

Q3: Can I make this recipe in a loaf pan?
Absolutely. Divide the batter evenly between two standard loaf pans and reduce baking time to about 55–60 minutes.

Q4: Why is my pound cake dry?
Overbaking or adding too much flour can cause dryness. Always measure accurately and remove the cake from the oven as soon as a toothpick comes out clean.

Q5: What can I use instead of heavy cream?
You can substitute with whole milk, half-and-half, or even evaporated milk, but heavy cream gives the richest texture.

Conclusion

The Butter Pecan Pound Cake is more than just dessert — it’s comfort in every slice. Its buttery crumb, crunchy toasted pecans, and rich aroma evoke memories of Southern kitchens and Sunday gatherings. Whether served as a simple treat or dressed up for a celebration, it brings warmth and nostalgia to every occasion.

With just a few pantry staples and a handful of pecans, you can bake a masterpiece that looks impressive, tastes incredible, and fills your home with that irresistible aroma of butter and sugar. Once you’ve tried it, you’ll understand why this cake has become a timeless favorite across generations.

So, grab your mixing bowl, toast those pecans, and treat yourself to the rich, nutty goodness of a homemade Butter Pecan Pound Cake — the kind of dessert that feels like a hug in cake form.

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