Moist, rich, and filled with buttery toasted pecans — this Butter Pecan Pound Cake Recipe is your new favorite dessert.
Introduction
This irresistible Butter Pecan Pound Cake Recipe delivers old-fashioned Southern charm with every bite. It’s rich, buttery, full of toasted pecans, and topped with a creamy glaze. Whether you’re baking for a holiday, special occasion, or just to satisfy your sweet tooth, this cake is guaranteed to impress.
Table of Contents
What is Butter Pecan Pound Cake?
Butter Pecan Pound Cake is a decadent, moist dessert made with real butter, toasted pecans, and a rich pound cake base. This cake originated in the South and has become a beloved classic across the U.S.
What Makes This Butter Pecan Pound Cake Recipe Unique?
This recipe features double the butter flavor — in the batter and in the glaze — and the toasted pecans add irresistible crunch. Pound cakes are traditionally made with a pound each of flour, sugar, butter, and eggs. However, modern versions like this one enhance the richness and balance of flavors.
Why You’ll Love This Butter Pecan Pound Cake Recipe
- Moist and dense texture that’s satisfying with every bite
- Rich butter flavor balanced with nutty pecans
- Perfect for holidays, potlucks, or casual coffee breaks
- Stores well and tastes even better the next day
- Easy to customize with glazes or fillings
Essential Ingredients
To make the perfect Butter Pecan Pound Cake Recipe, you’ll need:
- Unsalted butter – Use real butter for authentic flavor.
- Cream cheese – Adds moisture and tang.
- Brown sugar – Deepens the flavor and gives a caramel undertone.
- Eggs – Bind the batter and add richness.
- Cake flour – Creates a fine crumb.
- Toasted pecans – The star ingredient.
- Vanilla extract – Rounds out the flavor profile.
Why Use Cake Flour?
Cake flour contains less protein than all-purpose flour. This creates a lighter, softer cake. For this pound cake, it ensures a tender texture without sacrificing structure.
How to Toast Pecans Perfectly
Toasting pecans enhances their flavor and texture. Here’s how:
- Preheat oven to 350°F.
- Spread pecans on a baking sheet in a single layer.
- Toast for 5–7 minutes, shaking the pan halfway through.
- Remove and cool immediately.
Tip: Don’t walk away while toasting — pecans burn fast!
Step-by-Step Butter Pecan Pound Cake Recipe
Equipment You’ll Need
- Stand or hand mixer
- 10-inch tube or Bundt pan
- Mixing bowls
- Rubber spatula
Instructions
- Preheat your oven to 325°F. Grease and flour your pan.
- Cream butter and cream cheese until fluffy.
- Add brown sugar slowly. Beat until light.
- Add eggs, one at a time, mixing after each.
- Sift cake flour and fold into the mixture gradually.
- Stir in vanilla and toasted pecans.
- Pour into pan and smooth the top.
- Bake for 85–90 minutes, or until a toothpick comes out clean.
- Cool 15 minutes in the pan, then transfer to a wire rack.
Glaze and Topping Options
Simple Butter Glaze
- 1/4 cup butter
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Melt butter, whisk in sugar and milk, then drizzle over the cake.
Cream Cheese Drizzle
- 4 oz cream cheese
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 tsp vanilla
- 1-2 tablespoons milk
Beat until smooth and drizzle after the cake is fully cooled.
Pro Tips for Success
- Use room temperature ingredients for better mixing.
- Avoid overmixing once flour is added.
- Test with a toothpick after 85 minutes.
- Let it cool fully before slicing or frosting.
- Store in a sealed container to retain moisture.
Butter Pecan Pound Cake Recipe Variations
Bundt Cake Version
Use a decorative Bundt pan for a stunning presentation.
Mini Pound Cakes
Use mini loaf pans for gifting or portion control.
Gluten-Free Twist
Substitute cake flour with a 1:1 gluten-free blend.
Serving Suggestions
- Serve warm with whipped cream or ice cream.
- Pair with coffee, tea, or chai for a cozy combo.
- Add a scoop of vanilla bean ice cream for a special treat.
- Dust with powdered sugar or drizzle chocolate for an elegant finish.
Storage and Freezing Tips
Short-Term Storage
- Wrap in plastic or store in an airtight container.
- Keeps for 4–5 days at room temperature.
Long-Term Freezing
- Freeze the entire cake or individual slices.
- Wrap tightly in foil and freeze for up to 3 months.
- Thaw overnight in the fridge and bring to room temperature before serving.
Healthier Ingredient Swaps
- Use Greek yogurt instead of cream cheese for a lighter version.
- Swap some butter for applesauce to cut fat.
- Try a sugar substitute like monk fruit sweetener.
Frequently Asked Questions
What is the difference between a butter cake and a pound cake?
Butter cakes typically use baking powder or soda and have a lighter texture. Pound cakes rely on eggs and proper mixing for their dense, rich structure.
What are the ingredients in butter pecan cake mix?
A typical butter pecan cake mix includes flour, sugar, dried butter flavor, and chopped pecans. Homemade versions add real butter and toasted pecans for better flavor.
Is it better to use cake flour or all-purpose flour for pound cake?
Cake flour is best. It makes the cake lighter and softer. All-purpose flour results in a denser texture, which might be too heavy.
How to make pound cake more moist?
Use cream cheese or sour cream in the batter. Don’t overbake. Adding moisture-rich ingredients like butter and brown sugar also helps.