When it comes to timeless Southern desserts, Butter Pecan Pound Cake stands in a league of its own. Rich, buttery, nutty, and perfectly moist, this cake offers a balance of sweet sophistication and rustic charm. Each bite melts in your mouth with tender crumb and deep, toasted pecan flavor—all crowned with a thick, creamy glaze that takes indulgence to a whole new level.
Perfect for holidays, Sunday dinners, or as a make-ahead dessert for guests, this pound cake brings elegance and comfort to the table in equal measure. Here’s how to make it from scratch.
Ingredients
For the Pound Cake
- Cake flour – 3 cups
- Granulated sugar – 2 cups
- Packed brown sugar – 1 cup
- Unsalted butter (room temperature) – 3 sticks (1½ cups)
- Eggs (room temperature) – 5
- Whole buttermilk (room temperature) – 1 cup
- Baking powder – ½ teaspoon
- Salt – ¼ teaspoon
- Vanilla extract – 1 tablespoon
- Pound cake extract – 1 tablespoon
- Toasted pecans (chopped) – 2 cups
For the Thick Glaze
- Powdered sugar – 2 cups
- Unsalted butter – 4 ounces
- Cream cheese – 4 ounces
- Half and half – 4 teaspoons (plus more if needed)
Step-by-Step Instructions
Preparing the Cake Batter
Preheat your oven to 325°F (160°C). Grease and flour a large tube or Bundt pan thoroughly, ensuring every crevice is coated to prevent sticking.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together using a hand or stand mixer. Beat on medium-high for 3 to 7 minutes, until the mixture is pale, fluffy, and smooth. This step is essential—it aerates the batter and helps develop the cake’s signature soft crumb.
Add the room temperature eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This gradual mixing creates a stable, even-textured batter.
Stir in both the vanilla extract and pound cake extract. These extracts bring rich, layered flavor and give the cake a nostalgic homemade touch.
In a separate bowl, whisk together the cake flour, baking powder, and salt. Add the flour mixture to the wet batter in three additions, alternating with the buttermilk in two additions (starting and ending with flour). Mix just until the batter is combined—do not overmix or the cake could become dense.
Fold in the chopped toasted pecans gently using a spatula. Make sure they are evenly distributed without deflating the batter.
Pour the finished batter into your prepared pan, smoothing the top with a spatula for an even bake.
Baking and Cooling
Place the pan in the preheated oven and bake for approximately 1 hour and 10 minutes. However, start checking for doneness around the 45-minute mark, as baking times can vary by oven and pan type.
To check if the cake is ready, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. If there’s wet batter, return it to the oven and continue checking every 5–10 minutes.
Once baked, allow the cake to cool in the pan for 20 minutes. Then carefully invert it onto a wire rack or serving plate and let it cool completely. This prevents the glaze from melting or sliding off when applied.
Making the Thick Glaze
In a small saucepan, combine the butter and cream cheese over low heat, stirring constantly until fully melted and smooth.
Remove the saucepan from heat and gradually whisk in the powdered sugar, a bit at a time. Stir until the glaze is smooth, thick, and lump-free.
Add the half and half, stirring slowly to adjust the glaze’s consistency. You want it thick enough to cling to the cake but still pourable. Add more half and half by the teaspoon if needed.
Once the cake is completely cool, generously drizzle the glaze over the top and sides. Let it naturally drip and settle. Allow the glaze to set for 15–30 minutes before slicing.
Flavor and Texture Profile
Butter Pecan Pound Cake is:
- Rich and buttery with layers of caramelized notes from the brown sugar
- Nutty and crunchy from the toasted pecans, which offer a satisfying contrast to the soft cake
- Creamy and luscious thanks to the cream cheese glaze
- Tender and moist from the slow creaming process and real buttermilk
Tips for the Perfect Butter Pecan Pound Cake
- Use room temperature ingredients: Butter, eggs, and buttermilk blend more smoothly and create a stable batter.
- Toast the pecans: Toasting enhances their nutty aroma and gives the cake depth. Toast in a dry skillet or oven at 350°F (175°C) for about 5–7 minutes.
- Don’t overmix: Mix only until the ingredients come together. Overworking the batter can make the cake tough.
- Cool completely before glazing: Warm cake will melt the glaze and ruin the finish.
- Double the glaze if you love an ultra-rich topping. This cake can handle it.
- Store properly: Keep the cake covered tightly at room temperature for up to 3 days, or refrigerate for longer shelf life.
Serving Ideas
- With Coffee or Tea: Makes an excellent companion for your morning or afternoon brew.
- As a Holiday Dessert: A crowd-pleasing centerpiece for Thanksgiving or Christmas.
- With Ice Cream: Serve warm slices with vanilla or butter pecan ice cream.
- As a Gift: Wrap slices individually or whole in decorative packaging—great for holidays or thank-you gifts.
FAQs
Can I use all-purpose flour instead of cake flour?
You can, but cake flour gives a more tender crumb. If substituting, use 2¾ cups all-purpose flour and add ¼ cup cornstarch to mimic the texture of cake flour.
Can I skip the pound cake extract?
Yes. It adds depth but isn’t essential. You can use more vanilla or substitute almond extract (start with ½ teaspoon).
How should I toast pecans?
Spread chopped pecans on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring once. Let them cool completely before adding to the batter.
Can I freeze Butter Pecan Pound Cake?
Yes, it freezes well. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge. Glaze after thawing for the best texture.
Can I bake this in loaf pans or a bundt pan?
Absolutely. This recipe works well in a Bundt pan or two 9×5-inch loaf pans. Adjust baking time accordingly—loaf pans may need slightly less time (start checking at 50 minutes).
What if I don’t have buttermilk?
Use a homemade substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk. Let it sit for 5–10 minutes before using.
Final Thoughts
Butter Pecan Pound Cake is the perfect balance of rich, buttery indulgence and satisfying texture. From the soft, melt-in-your-mouth crumb to the nutty crunch of pecans and the velvety glaze that finishes it off—this cake is pure Southern comfort in every slice.
Whether you’re baking it for a special event or just because, it’s a recipe that always feels like a celebration. Serve it up and watch it disappear—because one slice is never enough.