butter pecan pound cake

You know those recipes that just feel like a warm hug? The ones that transport you back to childhood kitchens, filled with the comforting aroma of something truly special baking? Well, this Butter Pecan pound cake is exactly that for me. It’s the kind of cake that doesn’t just taste good, it *feels* good. I’ve made a million cakes in my life, from fancy layer creations to rustic fruit crumbles, but there’s something about this particular butter pecan pound cake that always brings a smile to my face and, more importantly, to everyone who takes a slice. It’s rich, it’s moist, and the nutty, buttery flavor is just out of this world. Forget those dry, crumbly cakes you might have encountered; this one is designed for pure indulgence, and honestly, it’s surprisingly easy to whip up, even on a weeknight when a sweet craving hits hard.

What is Butter Pecan Pound Cake?

So, what exactly is a Butter Pecan pound cake? At its heart, it’s a classic pound cake, which traditionally gets its name from the equal weights of its four main ingredients: a pound each of butter, sugar, eggs, and flour. However, over time, recipes have evolved, and this version takes that comforting base and infuses it with the rich, toasty, almost caramel-like flavor of pecans and, of course, plenty of butter. Think of it as the ultimate upgrade to a beloved classic. It’s denser than your average sponge cake, incredibly moist thanks to the butter and often a bit of sour cream or buttermilk, and it’s studded with those delightful little pecan pieces that add a lovely crunch and depth of flavor. It’s not just a cake; it’s an experience, a true celebration of simple, beautiful ingredients coming together perfectly.

Why you’ll love this recipe?

I’m not just saying this because it’s my recipe, but I genuinely think you’re going to fall head over heels for this butter pecan pound cake. Let me count the ways! First off, the flavor. Oh. My. Goodness. The combination of real butter, toasted pecans, and that hint of vanilla is pure magic. It’s nutty without being overpowering, sweet but not cloying, and that buttery richness just melts in your mouth. It’s the kind of flavor that makes you close your eyes and savor every single bite. Then there’s the texture. This cake is unbelievably moist and tender. I’ve worked hard to get it just right, so you won’t find any dry, crumbly disappointments here. It has a beautiful, dense crumb that holds up perfectly, making it ideal for slicing and serving. And speaking of serving, it’s incredibly versatile! It’s fantastic on its own, but it also pairs beautifully with a dollop of whipped cream, a scoop of vanilla Ice Cream, or even a drizzle of caramel sauce. What I love most about this recipe is how it manages to feel so elegant and special while being incredibly approachable. It’s budget-friendly, using pantry staples, and the steps are straightforward. My kids, who can be picky eaters, absolutely adore this cake. They always ask for it for birthdays and special occasions, and honestly, it’s a lifesaver on busy nights when I need a quick but impressive dessert. It’s also one of those recipes that smells absolutely divine while it’s baking, filling your home with a warmth and coziness that’s hard to beat. Compared to a plain vanilla pound cake, this one has so much more character and depth!

How do I make a Butter Pecan Pound Cake?

Quick Overview

This Butter Pecan pound cake is all about creating layers of flavor and achieving that perfect moist texture. We’ll start by toasting our pecans for maximum nutty goodness, then cream butter and sugar until light and fluffy. Eggs are added one by one, followed by our dry ingredients and a touch of dairy for extra moisture. The magic really happens when we fold in those toasted pecans and bake it low and slow for an even cook. Finally, a simple, sweet glaze ties it all together. It’s a straightforward process that delivers a truly spectacular result.

Ingredients

For the Main Batter:
Here’s what you’ll need to get started. I always recommend using good quality, unsalted butter for the best flavor and control over the saltiness. Make sure your butter, eggs, and any dairy are at room temperature – this is a non-negotiable step for a smooth batter! If I forget to take them out, I’ll quickly microwave my eggs in their shells for about 30 seconds and warm my butter in the microwave for just 10-15 seconds at a time, stirring frequently, until it’s softened but not melted. For the flour, all-purpose is perfect, and I sift it to avoid any lumps. The granulated sugar provides sweetness, while the light brown sugar adds a hint of molasses and moisture, which is key for this cake’s texture. Don’t skip the vanilla extract; it really amplifies all those wonderful flavors. And the secret weapon for ultimate moisture and tenderness? Sour cream! Full-fat is best here, but low-fat works in a pinch. If you can’t find sour cream, plain Greek Yogurt or even buttermilk can be substitutes, though they might slightly alter the final texture.

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
½ cup packed light brown sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream, room temperature
1 teaspoon almond extract (optional, but I love it!)

For the Filling:
This is where the “pecan” part of our butter pecan pound cake truly shines. I like to toast my pecans first – it really deepens their flavor and gives them a wonderful crunch. You can do this in a dry skillet over medium heat for a few minutes until fragrant, or in a 350°F (175°C) oven for about 8-10 minutes. Just watch them closely as they can burn quickly! Once cooled, I chop them roughly – I don’t want them too fine, so you get nice little bursts of nutty goodness in every bite. Some people like to add a pinch of cinnamon to their pecans, which is a lovely variation if you’re feeling adventurous.

1 ½ cups chopped pecans, toasted
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
½ teaspoon ground cinnamon (optional)

For the Glaze:
This glaze is super simple but adds a lovely touch of sweetness and shine. It’s not too thick, so it drizzles beautifully without hardening into a solid shell. I like to get the consistency just right – thin enough to pour, but thick enough to coat. If it’s too thick, a tiny splash of milk or water will thin it out. If it’s too thin, a little more powdered sugar will do the trick. You can also add a splash of bourbon or rum here for a grown-up twist!

1 ½ cups powdered sugar
2-3 tablespoons milk or heavy cream
½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 325°F (160°C). This lower temperature is key for pound cakes to ensure they bake evenly without the outside getting too dark before the inside is cooked through. I always use a 10-cup Bundt pan for this cake. Grease it really, really well – I mean, every nook and cranny. Then, I like to flour it, tapping out any excess. This extra step ensures your beautiful cake won’t stick, which is so frustrating when you’ve put in all that effort!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisking them thoroughly ensures the leavening agent and salt are evenly distributed, which helps the cake rise uniformly. I usually sift my flour, too, just to be extra sure there are no lumps. Set this aside for now.

Step 3: Mix Wet Ingredients

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar. Beat them on medium-high speed for about 3-5 minutes, until the mixture is light, fluffy, and pale yellow. This creaming process is crucial for incorporating air, which gives the cake its tender crumb. Next, add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and the optional almond extract. This is where the aroma starts to get really good!

Step 4: Combine

Now, we’re going to alternate adding the dry ingredients and the sour cream to the wet ingredients. Start by adding about one-third of the dry ingredients to the butter mixture and mix on low speed just until combined. Then, add half of the sour cream and mix again. Repeat this process, alternating dry and wet, ending with the dry ingredients. Be careful not to overmix here! Overmixing can develop the gluten in the flour too much, resulting in a tough cake. Mix just until no streaks of flour remain. The batter will be thick and luscious.

Step 5: Prepare Filling

In a small bowl, toss the chopped, toasted pecans with 2 tablespoons of flour, 1 tablespoon of granulated sugar, and the optional cinnamon. The flour here helps to prevent the pecans from sinking to the bottom of the cake during baking. The sugar and cinnamon add a little extra flavor boost.

Step 6: Layer & Swirl

Now for the fun part! Spoon about half of the batter into your prepared Bundt pan. Sprinkle about half of the pecan mixture evenly over the batter. Dollop the remaining batter on top, and then sprinkle the rest of the pecan mixture over that. You can use a knife or a skewer to gently swirl the pecans into the batter a bit, creating those delightful pockets of nutty goodness. Don’t go too crazy with the swirling, though; you don’t want to overmix at this stage.

Step 7: Bake

Place the Bundt pan in the preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean. Because oven temperatures can vary, it’s always a good idea to start checking around the 50-minute mark. If you notice the top browning too quickly, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once baked, let the cake cool in the Bundt pan on a wire rack for about 15-20 minutes. This is important! It allows the cake to firm up a bit so it won’t break when you invert it. After resting, carefully invert the cake onto the wire rack to cool completely. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and the vanilla extract. Add more milk/cream, a teaspoon at a time, until you reach your desired drizzling consistency. Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides.

Step 9: Slice & Serve

Once the glaze has set slightly, it’s time to slice into this masterpiece! I like to use a serrated knife for clean cuts. Serve it at room temperature for the best flavor and texture. A simple slice is perfect, but it’s also wonderful with a cup of coffee, a dollop of whipped cream, or even a scoop of vanilla bean ice cream. Enjoy every single crumb!

What to Serve It With

This butter pecan pound cake is so wonderfully versatile, it can be dressed up or down for any occasion. For a cozy breakfast, a thin slice with your morning coffee is just heavenly. The nuts add a satisfying crunch and the buttery cake is a delightful start to the day. If you’re hosting a brunch, this cake adds a touch of elegance. Serve it on a pretty cake stand with some fresh berries on the side – the tartness of the berries cuts through the richness of the cake beautifully. A mimosa or a delicate elderflower cordial would be a lovely beverage pairing. As a dessert, it truly shines. Imagine serving a warm slice after a hearty meal, perhaps with a scoop of high-quality vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A drizzle of caramel sauce is also a divine addition. And for those moments when you just need a comforting treat, a slice of this cake with a warm cup of tea is pure bliss. I sometimes like to pair it with a mild, nutty oolong tea. It’s also fantastic for potlucks or casual get-togethers because it travels so well and always gets rave reviews. My family loves it for movie nights, with everyone grabbing a small plate and a glass of milk!

Top Tips for Perfecting Your Butter Pecan Pound Cake

Over the years of making this butter pecan pound cake, I’ve picked up a few tricks that I think make a real difference. First, about those pecans: toasting them is non-negotiable for me. It truly brings out their natural sweetness and that lovely toasty aroma that’s so characteristic of butter pecan flavor. If you skip this, they’ll taste a bit bland. When you’re toasting, keep a close eye – they go from perfectly toasted to burnt very quickly! For the batter, the biggest tip I can give is to not overmix once you add the flour. Seriously, just mix until the streaks of flour disappear. Overmixing develops the gluten, which can lead to a tough, dense cake instead of the tender, moist crumb we’re aiming for. I learned this the hard way many years ago when I first started baking! Another thing to remember is the importance of room temperature ingredients – butter, eggs, and sour cream. They emulsify much better, creating a smoother, more cohesive batter that bakes up beautifully. If you forget, the quick microwave trick I mentioned earlier is a lifesaver. When it comes to swirling the pecans, I don’t go for perfection. A gentle swirl is all you need to distribute them throughout the cake. If you try to create elaborate patterns, you risk overmixing the batter. For ingredient swaps, if you don’t have sour cream, full-fat plain Greek yogurt is a great substitute, and it offers a similar tang and richness. Buttermilk also works, but it’s a bit thinner, so you might need to slightly reduce the other liquids or increase the flour by a tablespoon or two. Baking is always an adventure with ovens, so always trust your own oven’s quirks. If you find your cake is browning too quickly on top, loosely tenting it with foil is your best friend. And the skewer test is the most reliable way to tell if it’s done – no ifs, ands, or buts about it! For the glaze, aim for a consistency that pours easily but doesn’t run off the cake too quickly. It should look like thick, drippy honey. If it’s too thin, just whisk in a bit more powdered sugar. If it’s too thick, a teaspoon of milk or cream at a time will loosen it up perfectly. This cake is so forgiving, but these little tips really do elevate it to the next level.

Storing and Reheating Tips

This butter pecan pound cake is wonderfully forgiving when it comes to storage. If you plan on enjoying it within a day or two, keeping it at room temperature is perfectly fine. Just make sure it’s covered tightly with plastic wrap or stored in an airtight container. This prevents it from drying out. I find it stays freshest for about 2-3 days this way. If you think you might not get to it that quickly, or if your kitchen tends to be warm, popping it into the refrigerator is a good option. Again, an airtight container is key. In the fridge, it will stay delicious for up to a week, though honestly, it rarely lasts that long in my house! When you’re ready to enjoy a slice from the fridge, I highly recommend letting it come back to room temperature for about 30 minutes before serving. This really brings out the best flavor and texture. For longer storage, this cake freezes beautifully. Once it’s completely cooled (and ideally, the glaze has set), wrap it very tightly in a layer of plastic wrap, followed by a layer of aluminum foil. This double layer protects it from freezer burn. It can be stored in the freezer for up to 3 months. To thaw, unwrap it and let it sit at room temperature for a few hours. If you want to serve it warm, you can gently reheat slices in a low oven (around 300°F or 150°C) for about 10-15 minutes until warmed through. If you added the glaze *before* storing, be aware that freezing and thawing can sometimes make the glaze a bit sticky or slightly less glossy, but the flavor will still be amazing. For the best appearance with frozen cakes, you might consider glazing them *after* thawing and reheating.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Making this butter pecan pound cake gluten-free is totally doable. You’ll want to use a good quality gluten-free all-purpose flour blend that contains xanthan gum. Start by using a 1:1 ratio – so, use 2 ½ cups of your favorite gluten-free blend in place of the regular flour. You might find that gluten-free flours absorb liquid a bit differently, so keep an eye on the batter consistency. It should still be thick but pourable. You may need to bake it for a few extra minutes. The texture might be slightly different, perhaps a touch more crumbly, but the flavor will still be fantastic! Some people find that adding an extra egg yolk can help with moisture and binding in gluten-free cakes.

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini! You might be thinking of a zucchini bread or cake recipe. This is a classic butter pecan pound cake, focusing on the richness of butter and the nutty flavor of pecans. If you were looking for a zucchini recipe, I have some wonderful ones on my site that are fantastic for using up that garden bounty!

Can I make this as muffins instead?

Yes, you absolutely can! This batter makes delicious butter pecan muffins. Fill your muffin liners about two-thirds to three-quarters full. You’ll likely need to adjust the baking time significantly. Start checking around 20-25 minutes for muffins. The pecans might toast up a bit faster on top, so keep an eye on them. You can either bake them plain and then drizzle with the glaze once cooled, or you could try swirling a bit of the pecan mixture into the top of each muffin before baking. They’re perfect for grab-and-go treats!

How can I adjust the sweetness level?

This cake is designed to be rich and satisfying, but if you prefer it less sweet, you can reduce the sugar slightly. I would suggest reducing the granulated sugar by ¼ cup and the brown sugar by ¼ cup. Taste the batter (if you dare, raw eggs!) to get a feel for it. Keep in mind that sugar also contributes to moisture and texture, so reducing it too much might affect the cake’s final consistency. For the glaze, you can certainly make it less sweet by using less powdered sugar or adding a touch more milk or even a squeeze of lemon juice to balance the sweetness. Some people have even used maple syrup or honey for a different kind of sweetness, but it will change the texture and flavor profile.

What can I use instead of the glaze?

The glaze is lovely, but definitely optional! If you prefer not to use it, or want an alternative, you have several great options. A simple dusting of powdered sugar through a sieve can look very elegant. You could also serve it with a dollop of sweetened whipped cream or crème fraîche on the side. For a richer topping, a caramel sauce is a fantastic choice, especially if you’ve added a touch of bourbon to your cake batter or glaze. Some people also like to melt a little bit of good quality chocolate (milk or dark) and drizzle that over the top. If you’re feeling adventurous, a cream cheese frosting would also be delicious, though it would make it a bit more like a traditional layer cake experience.

Final Thoughts

There you have it – my absolute favorite butter pecan pound cake! I really hope you give this recipe a try. It’s one of those treasures that I love to share because it brings so much joy, whether it’s for a special celebration or just because you deserve a treat. It’s proof that simple, quality ingredients, combined with a little bit of love and care, can create something truly magical. The rich, nutty flavor, the impossibly moist crumb, and that comforting aroma that fills your kitchen… it’s just pure bliss. If you’re a fan of pound cake or have a soft spot for pecans, I promise this cake will not disappoint. It’s a recipe that I’ve revisited countless times, and it always delivers that perfect balance of comfort and indulgence. If you love this recipe, you might also enjoy my classic Vanilla Bean Pound Cake or my Lemon Blueberry Loaf – they share that same spirit of simple, delicious baking. I can’t wait to hear how yours turns out! Please feel free to leave a comment below with your thoughts, any variations you tried, or even just to say hello. And if you share a picture on social media, be sure to tag me – I love seeing your creations! Happy baking!

butter pecan pound cake

What is Butter Pecan Pound Cake?

Why you’ll love this recipe?