Butter Pecan Pound Cake Recipe

If you’ve ever dreamed of a cake with old-fashioned charm and melt-in-your-mouth richness, this Butter Pecan Pound Cake is going to earn a cherished spot in your kitchen. It layers the lush flavors of pecans toasted to perfection, buttery crumb, and a velvety crumb coat glazed with vanilla and caramel. Whether you’re baking for a special occasion, sharing with neighbors, or desperate for a moment of indulgence with your morning coffee, this pound cake promises nostalgia and joy in every bite.

Ingredients You’ll Need

Each ingredient in this Butter Pecan Pound Cake recipe has a starring role—whether it’s for tender crumb, nutty crunch, or that sweet finish. Gather these pantry and fridge staples and you’ll be on your way to cake bliss!

• All-purpose flour: The backbone of the cake, creating structure while keeping the texture luscious.
• Baking powder: Just enough lift to make the crumb light without losing that traditional pound cake density.
• Salt: A pinch brings out all the sweetness and balances those buttery notes.
• Buttermilk: Adds tenderness and a slight tang that keeps every bite moist.
• Unsalted butter: Softened for maximum creaminess and full-on butter flavor.
• Vegetable oil: This helps keep the crumb exceptionally supple and balanced.
• Granulated sugar: Classic sweetness to create that gorgeous golden crust and soft crumb.
• Large eggs: Room temp eggs ensure your batter is smooth, light, and airy.
• Vanilla extract: Deepens both cake and glaze with a fragrant, cozy aroma.
• Toasted pecans (chopped and halves): The heart of this cake—nutty, aromatic, and irresistibly crunchy.
• Powdered sugar: For the silken, pourable vanilla glaze that melts over every ridge of the pound cake.
• Heavy cream or milk: Loosens your glaze so it drips just right.
• Caramel sauce: A decadent drizzle for a final touch of sweet, buttery magic on top.

How to Make Butter Pecan Pound Cake

Step 1: Toast the Pecans

Preheat your oven to 350°F (175°C) first thing. Spread out the pecans on a baking sheet and toast them for 6 to 8 minutes—give them a stir halfway through for even browning. Once they’re fragrant and just a hint darker, set them aside to cool. This extra step makes the pecans extra nutty and boosts their buttery flavor.

Step 2: Prepare the Cake Batter

Thoroughly grease and flour your Bundt pan to make sure every beautiful swirl releases perfectly. Cream the softened butter, oil, and sugar until light and fluffy—this could take around four minutes, so don’t rush it. Beat in the eggs one at a time, letting each fully incorporate for the richest texture. Stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Now, add this dry mixture to your creamed mixture alternately with buttermilk, always starting and ending with flour; this ensures everything blends evenly. Once it’s all combined, gently fold in the chopped, toasted pecans.

Step 3: Bake the Cake

Pour the luscious batter into your prepared Bundt pan, smoothing the top with a spatula. Pop it into your oven for 60 to 70 minutes. You’ll know it’s ready when a toothpick poked in comes out clean, and your kitchen smells absolutely heavenly. Let the cake rest in the pan for 15 minutes, then tip it onto a wire rack so it can cool completely before all the sweet finishing touches.

Step 4: Make the Vanilla Glaze

Whisk together the powdered sugar, vanilla, and enough cream or milk to reach a smooth, pourable consistency. You want it to gracefully drip over the cake, cloaking every crevice in sweet, vanilla-scented goodness. Don’t worry if it seems a touch thick; a little more cream will solve that!

Step 5: Assemble

Once the Butter Pecan Pound Cake has cooled, pour the vanilla glaze generously over the top. While it’s still tacky, drizzle your favorite caramel sauce back and forth for a stunning pattern. Finish with the reserved toasted pecan halves gently pressed onto the glaze, making the cake look as exquisite as it tastes.

How to Serve Butter Pecan Pound Cake

Garnishes

Don’t underestimate the power of a gorgeous garnish: a dusting of extra toasted pecans, a second drizzle of caramel, or even a sprinkle of flaky sea salt takes each slice from homey to irresistible showstopper. Serve it up on your prettiest platter for maximum effect.

Side Dishes

This Butter Pecan Pound Cake pairs beautifully with a scoop of vanilla bean ice cream, a dollop of softly whipped cream, or even a side of macerated berries. For an elegant afternoon treat, set out fresh berries and a pot of strong coffee or black tea.

Creative Ways to Present

For parties or potlucks, try slicing the pound cake into neat fingers and stack them high on a rustic wood board, layered with extra pecans and caramel on the side for dipping. Mini individual Bundts or slices tucked into gift boxes make a heartfelt edible gift, too.

Make Ahead and Storage

Storing Leftovers

Wrap your cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The flavors often deepen by day two, making those leftovers truly irresistible.

Freezing

This Butter Pecan Pound Cake freezes wonderfully! Wrap individual slices or the whole unglazed cake tightly in plastic wrap, then foil, and store in the freezer for up to two months. Thaw overnight in the fridge or on the counter before indulging.

Reheating

To enjoy a warm slice, microwave for about 10-15 seconds or gently reheat in a low oven. A brief warming makes the caramel and glaze gooey again—pure bliss with a scoop of ice cream!

FAQs

Can I make Butter Pecan Pound Cake without a Bundt pan?

Absolutely! A standard loaf or tube pan will work; just be sure to grease and flour it well, and adjust the baking time as needed. The classic swirl comes from a Bundt, but the flavor is there no matter the pan.

Can I use store-bought caramel sauce?

Of course! Choose your favorite good-quality caramel sauce, or take a shortcut with one of the refrigerated brands. For an ultra-luxe touch, you can also make your own at home.

What’s the secret to a moist pound cake?

It’s all about using room temperature ingredients, thorough creaming, and not overmixing the batter. The combination of butter, oil, and buttermilk in this recipe keeps the Butter Pecan Pound Cake extra moist and tender.

Can I substitute other nuts for pecans?

If you’re not a pecan fan, toasted walnuts or hazelnuts are great swaps. Just keep the quantities the same and toast them to highlight their flavors.

How do I keep my glaze from absorbing into the cake?

Make sure your pound cake is 100 percent cool before drizzling on the glaze. This ensures it sits pretty on top instead of soaking in, resulting in that luscious bakery-worthy finish.

Final Thoughts

There’s something magical about serving up Butter Pecan Pound Cake—it’s a sweet taste of comfort and celebration all at once. Whether you bake it for a crowd or just because, don’t be surprised if it becomes the recipe everyone asks you to share. Give it a try, pour yourself something wonderful to sip, and enjoy every glorious, nutty slice!