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Butter Pecan Pound Cake – Rich, Moist, and Buttery!
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Looking for a rich, buttery, and nutty dessert? This Butter Pecan Pound Cake is a classic Southern treat, filled with toasted pecans, brown sugar, and creamy butter for the ultimate indulgence. Perfect for any occasion, this cake is moist, flavorful, and easy to make. Follow this step-by-step recipe to bake the best homemade butter pecan pound cake!
Why You’ll Love This Recipe
✅ Rich and Buttery – Loaded with butter for a soft, melt-in-your-mouth texture.
✅ Perfectly Moist – Brown sugar adds deep caramel-like sweetness.
✅ Crunchy Pecans – Adds a nutty, toasty crunch to every bite.
✅ Great for Any Occasion – Perfect for breakfast, dessert, or afternoon tea.
Ingredients
For the Pound Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 1 cup (200g) packed brown sugar
- 5 large eggs
- 3 cups (375g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) whole milk
- 1 tbsp vanilla extract
- 1 tsp butter extract (optional, for extra buttery flavor)
- 1 cup (120g) chopped pecans (toasted for best flavor)
For the Pecan Topping:
- ½ cup (60g) chopped pecans
- 2 tbsp brown sugar
- 1 tbsp melted butter
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan or loaf pan to prevent sticking.
Step 2: Toast the Pecans
- In a dry pan, toast the pecans over medium heat for 3-4 minutes until fragrant.
- Set aside to cool before adding to the batter.
Step 3: Make the Cake Batter
- In a large bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and butter extract.
Step 4: Combine Dry and Wet Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, alternating with milk.
- Fold in the toasted pecans, ensuring they are evenly distributed.
Step 5: Assemble and Bake
- Pour the batter into the prepared pan and smooth the top.
- Mix the pecan topping ingredients and sprinkle over the batter.
- Bake for 70-80 minutes, or until a toothpick inserted comes out clean.
Step 6: Cool and Serve
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy warm, or dust with powdered sugar for extra sweetness.
Tips for the Best Butter Pecan Pound Cake
✔ Use Room Temperature Ingredients – This ensures even mixing and a smooth batter.
✔ Toast the Pecans – This enhances their flavor and crunch.
✔ Don’t Overmix the Batter – Mix until just combined to keep the cake soft.
✔ Let the Cake Cool Properly – This prevents it from crumbling when slicing.
Serving Suggestions
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Drizzle with caramel or maple syrup for a richer flavor.
- Enjoy with a hot cup of coffee or tea for a perfect afternoon treat.
Frequently Asked Questions (FAQ)
1. How Long Does Butter Pecan Pound Cake Last?
- Store in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to a week, or freeze for up to 3 months.
2. Can I Use Salted Butter Instead?
Yes! Just reduce the added salt in the recipe to ¼ teaspoon.
3. Can I Make This Without Pecans?
Absolutely! You can replace pecans with walnuts, almonds, or leave them out entirely.
4. How Do I Prevent My Cake from Being Too Dry?
- Do not overbake! Check the cake with a toothpick after 70 minutes.
- Ensure you’re using real butter and full-fat milk for the best moisture.
Final Thoughts
This Butter Pecan Pound Cake is a classic, rich, and buttery dessert that’s perfect for any occasion. With its moist texture, crunchy pecans, and deep caramel-like sweetness, it’s a treat that everyone will love.
For more details, visit the full recipe