This Butter Pecan Pound Cake is a tender cake that is filled to the brim with buttery flavor that is complimented with the crunch of pecans. It’s a crowd-pleasing dessert that is great for birthdays, holidays, or even special occasions.
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The rich, buttery flavor paired with the crunch of pecans and a moist cake texture creates the ultimate treat for any gathering or special occasion.
Whether you’re baking for family, friends, or just yourself, this butter pecan pound cake will quickly become your go-to recipe. Plus, the smell of toasted pecans and butter baking in your kitchen is simply unbeatable.
If you love Pecan recipes, try these Cranberry Pecan Cookies or this Butter Pecan Poke Cake recipe.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Pecan Halves – Toasted pecans bring out a deep, nutty flavor and add a delightful crunch to every bite.
- Butter – Only one kind will do—unsalted butter! Allow it to soften to room temperature for a smooth mixing process. Butter is the star ingredient for that rich buttery pound cake flavor.
- Granulated Sugar – The key to achieving the perfect sweetness in your cake batter. For extra depth, pair it with just a small touch of brown sugar if desired—it’s a game-changer for a caramel-like flavor note.
- Eggs – These give the cake batter structure and richness. Make sure your eggs are at room temperature for a better mix with the wet ingredients.
- All-Purpose Flour – The backbone of many homemade cakes, all-purpose flour gives this cake its needed structure. But for a tender crumb, you can substitute with cake flour for a softer texture. Sift the dry ingredients before use to avoid lumps.
- Baking Powder and Salt – These play supporting roles to ensure proper rise and balance of the flavors.
- Whole Milk – Whole milk is the way to go for an extra creamy texture. Want to step it up? Heavy cream or sour cream are great options for added richness.
- Vanilla Extract – Vanilla helps enhance the butter pecan flavor. Opt for pure vanilla extract for the best flavor or add a splash of maple syrup for a warm, fall-inspired twist.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: In a small saucepan, melt butter over medium heat. Add the pecan halves and salt. Stir to coat.
Step 2: Spread the pecans in a single layer on a baking sheet and roast them in the preheated oven until they are fragrant and slightly darkened. Remove the pecans from the oven, allow them to cool slightly, then chop them coarsely.
Step 3: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 4: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract and the chopped pecans.
Step 5: Pour the batter into a greased and floured loaf pan, smoothing the top with a spatula.
Step 6: Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool.
Storage
Storage- – Wrap the cake tightly in plastic wrap or store it in an airtight container to prevent it from drying out. This will keep it fresh for up to 3-4 days at room temperature.
Freezing – Wrap individual slices or the entire cake securely in plastic wrap, then a layer of foil to prevent freezer burn. Store the wrapped cake in a freezer-safe airtight container for up to 3 months.
Reheating – For slices that have been frozen, gently warm them in the microwave for 10-15 seconds for that fresh-baked feel without sacrificing the buttery goodness.
Wendy’s Tips
- Always grease and flour the entire inside of the cake pan, whether you’re using a bundt pan, tube pan, or loaf pan. Better yet, use a nonstick solution like Baker’s Joy spray.
- Bring all wet ingredients, including butter, eggs, and milk, to room temperature before starting. This ensures a smooth and lump-free batter.
- Fold in your chopped pecans gently towards the end of the mixing process—overmixing can crush the pecans and make the cake dense.
What To Serve With Butter Pecan Pound Cake
- A scoop of Peanut butter and Jelly ice cream for some contrasting flavor.
- Drizzle it with caramel sauce or a butter pecan glaze for an extra indulgent treat.
- Whip up a creamy frosting, like rich cream cheese frosting, to layer on top.Enjoy a slice alongside a warm cup of coffee or a Caramel Brulee Latte for a cozy afternoon break.
FAQs
Instead of a bundt pan, a loaf pan or tube pan works just as well. Just make sure to adjust the baking time slightly for the different shapes.
A cracked top is completely normal for pound cakes! It occurs because the top of the cake batter settles first while the inside continues to bake.
Butter Pecan Pound Cake
Equipment
- saucepan
- spatula
- Baking Sheet
- Loaf Pan
- Large Mixing Bowl
- mixer
- Toothpick
Ingredients
For the Pecans:
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
For the Cake:
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 eggs
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the pecan halves and salt. Stir to coat.
- Spread the pecans in a single layer on a baking sheet and roast them in the preheated oven for 8-10 minutes, stirring occasionally, until they are fragrant and slightly darkened.
- Remove the pecans from the oven, allow them to cool slightly, then chop them coarsely.
- Lower the oven temperature to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract and the chopped pecans.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, slice and serve as desired.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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