There is nothing quite as comforting and soul-satisfying as a moist, buttery cake studded with toasted nuts, and that is exactly what you get with this delightful Butter Pecan Pound Cake Recipe. Combining rich, creamy butter with crunchy, aromatic pecans and a tender crumb, this cake brings together classic flavors in a way that feels like a warm hug in dessert form. Whether you’re baking for a special occasion or craving something cozy with your afternoon coffee, this Butter Pecan Pound Cake Recipe is a guaranteed winner every time.
Ingredients You’ll Need
Each ingredient in this Butter Pecan Pound Cake Recipe plays a vital role, offering simplicity yet essential contributions to the overall flavor, texture, and appearance. From the creamy butter that forms the cake’s velvety base to the finely chopped pecans that add delightful crunch, every item is carefully chosen for delicious results.
- Granulated sugar (1 3/4 cups or 375g): Sweetens the cake evenly, balancing richness while helping to create a tender crumb.
- Unsalted butter (1 cup or 2 sticks/227g), softened: The cake’s heart and soul, softened butter emulsifies for a smooth texture and rich flavor.
- Large eggs (4): Provide structure and moisture, binding the ingredients together perfectly.
- All-purpose flour (2 1/4 cups or 300g): The foundation of the cake, it offers the right balance between fluffiness and density.
- Baking powder (1 teaspoon): Helps the cake rise gently for that classic pound cake lift.
- Salt (1/2 teaspoon): Enhances all the other flavors without overpowering.
- Vanilla extract (1 teaspoon): Adds a warm, sweet aromatic note that complements the pecans beautifully.
- Finely chopped pecans (1 1/2 cups or 150g): Brings texture and nutty complexity, toasted to perfection within the cake.
How to Make Butter Pecan Pound Cake Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 350°F (175°C). Meanwhile, prepare a 10-inch bundt pan by greasing it thoroughly or spraying it with non-stick cooking spray to ensure the cake releases perfectly after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes smooth and creamy. This essential step aerates the batter, helping your cake rise with a tender, light crumb that will melt in your mouth.
Step 3: Add Eggs and Vanilla
Next, add the eggs one by one to the butter and sugar mixture, making sure each egg is fully incorporated before adding the next. This slow process maintains the fluffy texture. Once all eggs are included, add your vanilla extract and mix well.
Step 4: Combine Wet and Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet batter, stirring gently until just combined. Be cautious not to overmix here; doing so might toughen your pound cake’s tender texture.
Step 5: Incorporate Pecans
Carefully fold the finely chopped pecans into the batter, distributing them evenly so every slice offers that satisfying nutty bite paired with buttery cake.
Step 6: Bake
Pour the batter into your prepared bundt pan and slide it into the oven. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Serve and Enjoy
Before serving, consider dusting the cake with powdered sugar or pairing it with a scoop of vanilla ice cream to elevate this classic Butter Pecan Pound Cake Recipe to an unforgettable treat.
How to Serve Butter Pecan Pound Cake Recipe
Garnishes
A light sprinkle of powdered sugar or a drizzle of caramel sauce can add just the right amount of sweetness and elegance to your Butter Pecan Pound Cake Recipe. Freshly toasted pecans scattered on top bring extra crunch and make it look irresistible.
Side Dishes
This pound cake shines alongside a tart bowl of fresh berries, which contrast beautifully with the rich, buttery flavor. For a truly indulgent experience, serve it with creamy vanilla or caramel ice cream. And if you love pairing sweets with a warm drink, a cup of freshly brewed coffee or tea complements the nutty, buttery profile perfectly.
Creative Ways to Present
For a fun twist, slice the cake and serve it layered with whipped cream and berry compote for a semi-deconstructed dessert parfait. Alternatively, toast slices lightly and spread with cinnamon honey butter for an irresistible breakfast or brunch option using this Butter Pecan Pound Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Keep leftover Butter Pecan Pound Cake in an airtight container at room temperature for up to three days. This maintains the moistness and freshness of the cake without drying it out.
Freezing
If you want to save some for later, wrap the cake tightly in plastic wrap or aluminum foil and freeze for up to two months. Freezing preserves the flavor and texture beautifully, allowing you to enjoy this treat anytime.
Reheating
When ready to eat, let frozen slices thaw at room temperature or gently warm them in the microwave for 10 to 15 seconds. For a crispier outer layer, a quick 10-minute zap in a preheated 350°F (175°C) oven works wonders, reviving that just-baked feel.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds can be great substitutes, though pecans have a unique buttery, sweet flavor that pairs perfectly with this cake. Just make sure to chop them finely to keep the texture consistent.
Is it okay to use salted butter instead of unsalted?
It’s best to stick with unsalted butter so you can control the salt level precisely. If you only have salted butter, reduce or omit the additional salt in the recipe to avoid over-salting your cake.
Can I make this cake gluten-free?
Yes, by substituting all-purpose flour with a gluten-free blend that includes xanthan gum or other binders, you can enjoy a gluten-free version. Just be aware that texture might slightly vary.
How do I know when the cake is done baking?
The best test is the toothpick test: insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
Can I double the recipe to make two cakes?
Definitely! Just double all the ingredients and bake each cake in its own greased bundt pan. Baking times might vary slightly, so keep an eye on doneness.
Final Thoughts
There is something truly special about this Butter Pecan Pound Cake Recipe—it brings together simple ingredients in an extraordinary way that’s comforting, rich, and delightfully nutty. Whether you’re new to baking or a seasoned pro, this cake is sure to become a beloved staple. Give it a try and watch how easily it becomes a highlight at your table and in your heart. Happy baking!
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Butter Pecan Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Butter Pecan Pound Cake is a classic, rich, and buttery dessert featuring finely chopped pecans for a delightful crunch. Perfectly moist and flavorful, this cake is ideal for any occasion, served plain or paired with fresh berries, creamy ice cream, or a warm beverage.
Ingredients
Key Ingredients for Butter Pecan Pound Cake
- 1 3/4 cups (375g) granulated sugar
- 1 cup (2 sticks/227g) unsalted butter, softened
- 4 large eggs
- 2 1/4 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) finely chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 10-inch bundt pan by greasing it well or coating it with non-stick cooking spray to ensure the cake releases easily after baking.
- Cream the Butter and Sugar: In a large mixing bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is smooth, creamy, and light in color. This creaming step is essential for a tender, fluffy cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and mix well to evenly distribute the flavor.
- Combine Wet and Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to maintain a light crumb.
- Incorporate Pecans: Gently fold the finely chopped pecans into the batter to ensure even distribution without deflating the mixture.
- Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 55-60 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes. Then carefully invert it onto a wire rack to cool completely. Cooling fully before slicing prevents the cake from breaking and ensures a perfect texture.
- Serve and Enjoy: Optionally dust with powdered sugar or serve with a scoop of vanilla ice cream for an indulgent touch. This cake is delightful on its own or paired with fresh berries, creamy ice cream, or hot coffee or tea.
Notes
- Use softened butter at room temperature—not melted—to achieve a velvety texture.
- Chop pecans finely for consistent texture and even distribution.
- Do not overmix the batter once dry ingredients are added to prevent a dense cake.
- Cool cake completely before removing from pan to avoid breakage.
- Store cake in an airtight container at room temperature up to 3 days; wrap and freeze for up to 2 months for longer preservation.
- To reheat, thaw if frozen then microwave briefly or warm in oven at 350°F (175°C) for 10 minutes to restore crispiness.
