Butter Pecan Pound Cake: A Southern Classic Worth Every Bite

Few desserts capture the warmth and nostalgia of the South quite like a Butter Pecan Pound Cake. With its rich, buttery flavor and the irresistible crunch of toasted pecans, this cake is a comforting indulgence that’s perfect for holidays, family gatherings, or just a quiet moment with a cup of coffee.

What sets this cake apart from traditional pound cakes is its deep caramelized nuttiness, thanks to the inclusion of butter-roasted pecans. The flavor is so iconic that it’s inspired ice creams, syrups, and even candles. For a peek into how beloved this flavor really is, check out Butter Pecan ice cream’s popularity among classic frozen treats.

Why You’ll Love This Cake

This isn’t just another cake recipe—it’s a dessert that feels like home. Here’s what makes this Butter Pecan Pound Cake truly special:

Rich, buttery texture with a perfectly dense crumb
Nutty flavor explosion from toasted pecans
Versatile presentation—glaze it, frost it, or serve it plain
Perfect for make-ahead baking and holiday gifting

And don’t let its elegance fool you. This cake is surprisingly easy to prepare, especially if you follow the simple techniques shared by baking experts. For more on mastering the pound cake base, King Arthur Baking offers great foundational tips.

Ingredients You’ll Need

For the Cake:

1 cup unsalted butter, softened
½ cup butter-flavored shortening (for extra richness)
2 cups granulated sugar
1 cup light brown sugar, packed
5 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup whole milk, room temperature
2 tsp vanilla extract
1½ cups chopped pecans, toasted in butter

For the Glaze (Optional):

½ cup unsalted butter
1 cup brown sugar
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt

Step-by-Step Instructions

1. Toast the Pecans

Start by melting a tablespoon of butter in a skillet over medium heat. Add the chopped pecans and stir frequently until they’re golden brown and fragrant, about 5–7 minutes. Set aside to cool.

2. Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, shortening, granulated sugar, and brown sugar until the mixture is light and fluffy—this may take 3–5 minutes.

3. Add the Eggs

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

4. Mix Dry and Wet Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet, alternating with the milk. Begin and end with flour. Stir in the vanilla extract and toasted pecans.

5. Bake the Cake

Preheat oven to 325°F (163°C).
Grease and flour a 10-inch bundt pan or tube pan.
Pour the batter into the pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 15 minutes, then turn onto a wire rack.

6. Make the Glaze (Optional)

In a saucepan, melt butter and stir in brown sugar and cream. Bring to a gentle boil for 2 minutes. Remove from heat, stir in vanilla and a pinch of salt. Pour warm glaze over the cooled cake.

Tips for Success

Use room temperature ingredients for even mixing and better texture.
Do not overmix once you add the flour; this keeps the crumb tender.
Use high-quality vanilla extract to boost the flavor profile.
Toast your pecans for the richest, most developed flavor.

Delicious Variations

Want to mix it up? Try one of these mouthwatering spins on the classic:

Bourbon Butter Pecan Pound Cake: Add 1–2 tbsp of bourbon to the batter and glaze for a Southern twist.
Chocolate Chip Pecan Cake: Fold in ¾ cup of chocolate chips for a richer, dessert-style cake.
Coconut-Pecan Delight: Add ½ cup of shredded coconut to the batter for extra texture and flavor.

Serving Suggestions

Butter Pecan Pound Cake pairs beautifully with:

A hot cup of coffee or espresso
A scoop of vanilla bean ice cream
A drizzle of caramel sauce and a dollop of whipped cream
Fresh berries on the side for a touch of brightness

This cake is also ideal for brunch spreads, afternoon tea, or served slightly warmed as an indulgent after-dinner treat.

Make-Ahead & Storage Tips

To Store:

Wrap the cake tightly in plastic wrap and store at room temperature for up to 4 days.
Keep in the fridge if glazed with dairy-based sauce.

To Freeze:

Let the cake cool completely.
Wrap in plastic and aluminum foil.
Store in the freezer for up to 3 months.
Thaw overnight in the fridge or at room temperature for a few hours.

Healthier Alternatives

While Butter Pecan Pound Cake is naturally indulgent, you can lighten it up without losing flavor:

Use Greek yogurt or sour cream instead of shortening.
Swap in almond milk or light coconut milk for whole milk.
Use monk fruit sweetener or coconut sugar for a lower-glycemic index.

Just note: these substitutions may slightly alter the texture but still create a delightful result.

Frequently Asked Questions (FAQs)

Can I use a loaf pan instead of a bundt pan?

Yes, you can use two standard loaf pans, but adjust baking time to around 55–65 minutes.

Can I make this cake gluten-free?

Absolutely. Just use a 1:1 gluten-free flour blend. You may need to add an extra egg for binding.

What’s the best way to toast pecans?

Use a dry skillet over medium heat or toast them on a baking sheet at 350°F for 7–10 minutes, stirring occasionally.

Can I make this cake ahead of time for a party?

Definitely! This cake tastes better the next day as the flavors meld, making it perfect for entertaining.

Final Thoughts

Butter Pecan Pound Cake is more than just a dessert—it’s a celebration of comfort, flavor, and tradition. From its velvety texture to its caramelized pecan crunch, each bite offers a rich, satisfying experience that warms the heart and delights the senses.

Whether you serve it at your next family reunion, holiday dinner, or simply as a weekend treat, this cake is sure to steal the show. Add it to your go-to baking repertoire, and you’ll always have a recipe that impresses.

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