If you’re looking for a rich, buttery dessert that feels like a warm hug, this Butter Pecan Pound Cake Recipe is your new best friend. Dense yet tender, studded with fragrant toasted pecans, and infused with the comforting flavors of butter and vanilla, this cake is a true showstopper for any occasion. From the first bite, you’ll appreciate how each ingredient works beautifully together to create a moist, luscious crumb that’s absolutely irresistible.
Ingredients You’ll Need
These ingredients are straightforward but work in harmony to build the flavor, texture, and perfect golden hue of this classic pound cake. Each one plays a crucial role—from the creamy butter that adds richness to the toasted pecans that provide a delightful crunch.
- 1 cup unsalted butter, softened: The backbone of this cake’s moist, tender texture and buttery flavor.
- 2 cups granulated sugar: Adds sweetness and helps create a light, fluffy batter when creamed with the butter.
- 4 large eggs: Bind the ingredients together and give the cake structure and moisture.
- 3 cups all-purpose flour: Provides the cake’s sturdy yet tender crumb.
- 1/2 tsp baking powder: Gives a gentle lift for just the right density.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 1 cup whole milk: Keeps the batter smooth and adds moisture.
- 1 tsp vanilla extract: Infuses the cake with warm, aromatic notes.
- 1 1/2 cups chopped pecans, toasted: Toasting deepens their nutty flavor and adds a satisfying crunch throughout the cake.
How to Make Butter Pecan Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan carefully to ensure your cake releases beautifully after baking.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with sugar until the mixture is light, fluffy, and pale in color; this aerates your batter and ensures a tender cake.
Step 3: Incorporate Eggs
Add the eggs one at a time, beating well after each addition. This gradual process helps maintain a smooth mixture while adding richness and structure.
Step 4: Combine Dry Ingredients
In a different bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening and salt are evenly distributed for balanced flavor and lift.
Step 5: Alternate Adding Dry Ingredients and Milk
Slowly add the flour mixture and milk alternately to the butter mixture, starting and ending with flour. Mix gently until just combined to avoid overworking the batter.
Step 6: Add Vanilla and Pecans
Stir in the vanilla extract and toasted chopped pecans, folding them in carefully so that each bite includes nutty bursts.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean, revealing a perfectly baked pound cake.
Step 8: Cool and Release from Pan
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely, ensuring the perfect texture and easy slicing.
How to Serve Butter Pecan Pound Cake Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of caramel sauce elevates this Butter Pecan Pound Cake Recipe beautifully, adding a touch of elegance and extra sweetness that complements the nutty undertones.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries or a drizzle of honeyed peach compote can also add a bright, fruity contrast to the rich cake.
Creative Ways to Present
Consider serving slices alongside coffee or tea for an afternoon treat, or arrange mini slices on a dessert platter for celebrations. You can also turn slices into decadent cake sandwiches with cream cheese frosting and pecans for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Wrap your Butter Pecan Pound Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to three days to keep it moist and fresh.
Freezing
This cake freezes well! Simply wrap it in plastic wrap and then in aluminum foil before placing it in the freezer. It keeps for up to two months, making it perfect for preparing ahead.
Reheating
To revive the fresh-baked warmth, thaw frozen slices at room temperature, then warm gently in a microwave or oven for a brief moment. This helps bring back the tender crumb and buttery aroma.
FAQs
Can I use salted butter instead of unsalted butter for the Butter Pecan Pound Cake Recipe?
Yes, but reduce or omit the additional salt in the recipe since salted butter already contains salt. This helps maintain the right flavor balance.
How do I toast pecans for the best flavor?
Spread the chopped pecans in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring once until they are fragrant and lightly browned.
Can I substitute milk for another liquid in the Butter Pecan Pound Cake Recipe?
Whole milk works best for moisture and richness, but you can substitute with buttermilk for a slight tang or a dairy-free milk for dietary needs, though texture may vary slightly.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is perfectly baked. Avoid opening the oven too early to keep the cake from collapsing.
What’s the best way to slice this dense pound cake?
Use a serrated knife and cut slowly with a gentle sawing motion to ensure neat slices without crumbling.
Final Thoughts
This Butter Pecan Pound Cake Recipe is a timeless treat that brings warmth and joy to any table. With its rich buttery flavor, crunchy toasted pecans, and tender crumb, it’s a dessert that’s sure to become a beloved staple in your baking repertoire. Give it a try, and I promise you’ll find yourself reaching for it again and again!
Print
Butter Pecan Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
A rich and moist Butter Pecan Pound Cake featuring toasted pecans folded into a classic buttery pound cake batter. Perfectly baked to a golden finish with a tender crumb, this cake is a delightful treat for any occasion.
Ingredients
Butter Pecan Pound Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake does not stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and well combined, which helps incorporate air into the batter for a tender texture.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate and maintain the smooth texture of the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing which may make the cake dense.
- Add Flavor and Pecans: Stir in the vanilla extract and toasted chopped pecans evenly throughout the batter for flavor and crunch.
- Fill Pan and Smooth: Pour the batter into the prepared bundt or tube pan. Use a spatula to smooth the top to ensure even baking.
- Bake: Bake the cake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Remove: Allow the cake to cool in the pan for 15 minutes to set. Then carefully turn it out onto a wire rack and let it cool completely before slicing and serving.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, stirring occasionally to prevent burning.
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix the batter once the dry ingredients are added to keep the pound cake tender.
- The cake can be stored airtight at room temperature for up to 3 days or refrigerated for up to a week.
- For added flavor, you can drizzle a simple glaze or caramel sauce over the cooled cake before serving.
