Butter Pecan Pound Cake Recipe
Butter Pecan Pound Cake is rich, buttery, and loaded with toasted pecans. Brown sugar and cream cheese give it a tender crumb with warm, caramel-like notes. Topped with creamy frosting and extra pecans, it’s the perfect treat for any occasion!
Ingredients
- 1 cup butter
- 2 cups brown sugar
- 4 eggs
- 12 oz cream cheese
- 3 tsps vanilla extract
- 2 ½ cups cake flour
- 1 tsp baking powder
- ½ tsp salt
- 2 cups chopped pecans
Instructions
- Toast the Pecans: Preheat the oven to 350°F (175°C). Spread 1 ½ cups chopped pecans on a baking sheet and toast for 5–7 minutes, stirring once. Set aside.
- Prepare the Cake Batter: Lower the oven to 325°F (165°C) and grease a 9x5-inch loaf or bundt pan. Cream butter and brown sugar for 3 minutes until fluffy. Beat in eggs one at a time, then mix in cream cheese and vanilla. In another bowl, whisk cake flour, baking powder, and salt. Gradually add to the wet ingredients, then fold in toasted pecans.
- Bake the Cake: Pour batter into the prepared pan and smooth the top. Bake for 65–75 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Make the Frosting: Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, then stir in vanilla extract. If too thick, add a splash of milk.
- Frost: Spread frosting over the cooled cake and sprinkle with extra pecans.