Butter Pecan Pound Cake Recipe

Some desserts carry memories, warmth, and a sense of home. Butter Pecan Pound Cake is one of those recipes for me. It reminds me of lazy Sunday afternoons in my grandmother’s kitchen, where the smell of toasted pecans and buttery cake filled the air. She never rushed the process, always reminding me that good things take time.

Over the years, I’ve baked this cake for family gatherings, holidays, and quiet evenings when I just wanted something comforting with a cup of coffee. The richness of butter, the slight crunch of pecans, and the delicate sweetness of brown sugar come together in a way that feels special every single time. It’s simple but deeply satisfying—a cake that speaks for itself. Now, I’m excited to share it with you.

Short Description

Butter Pecan Pound Cake is a rich, buttery dessert packed with nutty pecan flavor and a tender, melt-in-your-mouth crumb. Made with brown sugar, cream cheese, and toasted pecans, it delivers warm, caramel-like notes that make each bite incredibly indulgent. Topped with a smooth cream cheese frosting and even more pecans, this cake is perfect for holidays, brunches, or a cozy treat with coffee.

Key Ingredients and How to Choose the Right Ones

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened – Use high-quality butter for the best flavor.
• 2 cups brown sugar, packed – Adds a deep caramel flavor that pairs beautifully with pecans.
• 4 large eggs, room temperature – Helps create structure and a rich texture.
• 1 package (8 oz) cream cheese, softened – Keeps the cake moist and adds a subtle tang.
• 2 teaspoons vanilla extract – Enhances the cake’s warmth.
• 2 ½ cups cake flour – Creates a delicate, tender crumb.
• 1 teaspoon baking powder – Gives the cake a slight lift.
• ½ teaspoon salt – Balances sweetness.
• 1 ½ cups chopped pecans, toasted – Brings crunch and nutty depth.

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened – The base for a creamy, tangy frosting.
• 4 tablespoons unsalted butter, softened – Ensures smooth, spreadable frosting.
• 2 cups powdered sugar – Sweetens the frosting without grittiness.
• 1 teaspoon vanilla extract – Adds warmth.
• ¼ cup chopped pecans (optional) – For a decorative finish.

Tools You’ll Need

• Stand mixer or hand mixer – Makes creaming butter and sugar effortless.
• Mixing bowls – For dry and wet ingredients.
• 9×5-inch loaf pan or bundt pan – Ensures even baking.
• Whisk & spatula – For mixing and scraping the bowl.
• Wire rack – Helps the cake cool properly.

How to Make Butter Pecan Pound Cake

Step 1: Toast the Pecans

• Preheat the oven to 350°F (175°C).
• Spread 1 ½ cups chopped pecans on a baking sheet.
• Toast for 5–7 minutes, stirring halfway through, until fragrant. Set aside.

Step 2: Prepare the Cake Batter

• Lower oven temperature to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
• In a mixing bowl, cream together butter and brown sugar until light and fluffy (about 3 minutes).
• Beat in the eggs, one at a time, mixing well after each.
• Add cream cheese and vanilla extract, beating until smooth.
• In a separate bowl, whisk together cake flour, baking powder, and salt.
• Gradually add dry ingredients to wet ingredients, mixing just until combined.
• Fold in toasted pecans using a spatula.

Step 3: Bake the Cake

• Pour batter into the prepared pan and smooth the top.
• Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

• Beat cream cheese and butter together until smooth.
• Gradually add powdered sugar, mixing until creamy.
• Stir in vanilla extract. If too thick, add a splash of milk.

Step 5: Frost and Serve

• Spread frosting over the cooled cake.
• Sprinkle with extra chopped pecans for added crunch.

Why You’ll Love This Recipe

• Incredibly moist and buttery – Cream cheese and butter make for a soft, rich crumb.
• Easy to make – Simple ingredients and no-fail steps.
• Perfectly nutty – Toasted pecans add texture and depth.
• Versatile – Serve it plain, with frosting, or a dusting of powdered sugar.

Mistakes to Avoid & Solutions

1. Cake Too Dense?

• Use cake flour instead of all-purpose flour for a lighter texture.
• Ensure eggs and butter are room temperature for even mixing.

2. Dry Cake?

• Don’t overbake—check at 65 minutes with a toothpick.
• Use cream cheese to lock in moisture.

3. Frosting Too Thick?

• Add 1-2 teaspoons of milk to thin it out.

Serving & Pairing Suggestions

• Serve with hot coffee or chai tea for a cozy afternoon treat.
• Pair with vanilla ice cream for extra indulgence.
• Add a drizzle of warm caramel sauce for a decadent twist.

Storage & Reheating Tips

• Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
• Freeze for up to 3 months—wrap tightly in plastic wrap.
• Reheat slices in the microwave for 10–15 seconds to refresh their softness.

FAQs

1. Can I use all-purpose flour instead of cake flour?
   Yes, but for the best texture, replace 2 ½ cups cake flour with 2 ⅓ cups all-purpose flour + 3 tbsp cornstarch.
2. Can I make this without frosting?
   Absolutely! A dusting of powdered sugar works beautifully.
3. How do I keep pecans from sinking?
   Toss them in a bit of flour before folding into the batter.
4. Can I use salted butter?
   Yes, but omit the extra ½ teaspoon salt in the batter.
5. How do I know when it’s done baking?
   Insert a toothpick—it should come out clean or with a few crumbs.

Tips & Tricks

• For extra flavor, add ½ teaspoon cinnamon to the batter.
• Make it even richer by swapping ¼ cup brown sugar for maple syrup.
• Chill the frosting for 10 minutes before spreading for a firmer texture.

Recipe Variations

• Chocolate Pecan Pound Cake: Add ½ cup cocoa powder and ½ cup chocolate chips.
• Maple Butter Pecan Cake: Swap vanilla extract for maple extract and drizzle with maple glaze.
• Gluten-Free Version: Use gluten-free cake flour blend.

Final Thoughts

Butter Pecan Pound Cake is the kind of dessert that feels like a warm hug—soft, rich, and full of flavor. It’s a cake that brings people together, perfect for sharing over good conversation and laughter. Whether you enjoy it as a simple afternoon treat or dress it up for a celebration, one thing’s for sure: it won’t last long once you slice into it.

Baking should be as enjoyable as the final result, so take your time, toast those pecans, and savor every bite. If you give this recipe a try, I’d love to hear how it turns out for you! Happy baking!