Old-Fashioned Butter Pecan Pound Cake Recipe

Butter pecan pound cake recipe is a rich, dense cake made using butter, sugar, flour, eggs, sour cream, vanilla, and toasted pecans.

I have years of experience making this butter pecan pound cake recipe, starting from when I learned it in my early baking days.

I made this butter pecan pound cake recipe after watching an old southern cooking show where this exact cake was featured, and that inspired me.

I’ve made it around six times now and every time it turns out better. I didn’t follow a bakery style. I added brown sugar and extra pecans.

Now I’ll show up and show step-by-step how I made this butter pecan pound cake recipe.

Butter Pecan Pound Cake Recipe

This butter pecan pound cake recipe combines rich butter and toasted pecans with a moist, dense texture. The addition of sour cream helps create a tender crumb while the vanilla adds warmth to the flavor.

Toasted pecans mixed into the batter and sprinkled on top give the cake a satisfying crunch. A glaze made from butter, powdered sugar, and vanilla finishes the cake with a sweet, smooth coating.

This butter pecan pound cake recipe has a classic southern feel and is a wonderful choice for those who enjoy nutty, buttery desserts with a balance of sweetness and texture.

How To Make Butter Pecan Pound Cake Recipe?

To make this butter pecan pound cake recipe just right, I’ll guide you through each step with clear instructions and helpful tips.

I’ll also share the kitchen tools I use, though you don’t need every single one to bake this butter pecan pound cake recipe successfully. Use what you have, and enjoy making a delicious, nutty treat from start to finish!

Recipe Overview

Preparation Time: 20 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils

• Stand or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Whisk
• 10-inch bundt
• Cooling rack
• Small saucepan (for glaze)

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1 ½ cups chopped pecans, toasted
• ½ cup brown sugar (optional, adds richer flavor)

For the Glaze:

• 4 tablespoons melted butter (preferably Challenge brand or high-quality)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ⅓ cup chopped toasted pecans

Instructions For Butter Pecan Pound Cake Recipe

1. Preheat and Prep:

Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking. Toast the pecans in a dry skillet over medium heat for about 3–5 minutes, stirring frequently until fragrant. Set them aside to cool.

2. Cream the Butter and Sugar:

In a large mixing bowl, cream the softened butter, granulated sugar, and (if using) brown sugar together until light and fluffy. This should take about 3–5 minutes with a hand or stand mixer on medium speed.

3. Add Eggs One at a Time:

Add the eggs to the creamed mixture one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next to maintain the batter’s texture.

4. Mix Dry and Wet Ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix on low speed until just combined. Stir in the vanilla extract.

5. Fold in Toasted Pecans:

Gently fold in the toasted chopped pecans using a spatula. Be careful not to overmix the batter. Overmixing can lead to a dense cake.

6. Bake the Cake:

Pour the batter evenly into the prepared pan. Smooth the top with a spatula. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

7. Prepare the Glaze and Finish:

While the cake cools, prepare the glaze by whisking together melted butter, powdered sugar, and vanilla until smooth. Stir in the toasted pecans. Once the cake is completely cool, drizzle the glaze evenly over the top. Let it set for a few minutes before serving.

Note:
Toasting the pecans before adding them to the batter and glaze deepens their flavor and adds a delicious crunch.

You can toast them in a dry skillet over medium heat for 5–7 minutes or bake them at 350°F for 8–10 minutes, stirring halfway through. Watch carefully they burn fast.

Nutrition Facts Of Butter Pecan Pound Cake Recipe

Nutrition	Amounts
Calories	480
Fat	28g
Saturated Fat	12g
Carbohydrates	52g
Sugar	33g
Protein	6g
Fiber	2g
Sodium	180mg

Tips And Tricks

➤ Use Room Temperature Ingredients: Make sure butter, eggs, and sour cream are at room temperature to help them blend smoothly, creating a light and even batter.

➤ Toast Pecans Carefully: Toast pecans in a dry pan over medium heat until they are golden and fragrant, which enhances their flavor without burning.

➤ Mix Batter Gently: Combine dry and wet ingredients just until incorporated to avoid overdeveloping gluten, keeping the cake tender.

➤ Prepare the Pan Well: Grease and flour your pan thoroughly to prevent sticking and help the cake release cleanly.

➤ Allow Complete Cooling: Cool the cake fully before glazing so the glaze sets nicely and doesn’t slide off.

➤ Adjust Moisture if Needed: If the batter feels too thick, add a tablespoon of sour cream or yogurt to maintain moistness and softness.

Why we love this recipe

This butter pecan pound cake recipe is loved for its rich, buttery flavor combined with the crunch of toasted pecans throughout the cake. The moist texture from the sour cream creates a perfect balance that feels indulgent without being overly heavy.

The brown sugar adds a subtle depth that enhances the overall taste, while the vanilla glaze adds a smooth, sweet finish. The combination of textures and flavors creates a comforting dessert that feels both classic and special.

This butter pecan pound cake recipe holds a nostalgic quality, reminding many of traditional southern baking and homemade treats shared with family and friends.

Health Benefits

Butter pecan pound cake recipe offers some nutritional benefits thanks to its key ingredients. Pecans are a good source of healthy fats, fiber, vitamins, and minerals like magnesium and zinc, which support heart health and digestion.

Butter provides fat-soluble vitamins such as A, D, and E, essential for various body functions. Eggs contribute protein and important nutrients like choline, which supports brain health.

However, this butter pecan pound cake recipe is also high in sugar and saturated fat, so it’s best enjoyed in moderation as part of a balanced diet. Including nuts like pecans can add nutritional value compared to other cakes without nuts.

How To Serve Butter Pecan Pound Cake Recipe

Serve the butter pecan pound cake recipe slightly warmed or at room temperature to highlight its tender crumb and nutty flavor. Cut into generous slices and place on individual plates.

It complements well with a side of fresh fruit like sliced apples or pears. A light drizzle of honey or maple syrup can add a subtle sweetness.

For a creamy contrast, serve it alongside a scoop of cinnamon-spiced ice cream or a spoonful of mascarpone cheese. This butter pecan pound cake recipe makes a great finish to a meal or a satisfying treat during a casual coffee break.

Additions For Make More Delcious

● Toasted Coconut: Adding ½ cup of toasted shredded coconut can bring a subtle crunch and a hint of tropical flavor that complements the pecans.

● Cinnamon or Nutmeg: A teaspoon of ground cinnamon or a pinch of nutmeg in the batter adds warm, cozy spice notes that enhance the cake’s flavor.

● Maple Syrup: Replace part of the granulated sugar with pure maple syrup for a deeper, richer sweetness and a slight caramel undertone.

● Orange Zest: Adding a tablespoon of fresh orange zest gives a bright citrus twist that balances the buttery richness.

● Cream Cheese Swirl: Swirling in softened cream cheese mixed with a little sugar before baking adds a creamy tang and moist texture contrast.

Variations

➤ Chocolate Chip Butter Pecan Pound Cake: Adding chocolate chips to the batter creates a delightful contrast between the nutty pecans and the rich, melted chocolate throughout the cake. This variation adds an extra layer of indulgence and appeals to chocolate lovers without overpowering the classic butter pecan flavor.

➤ Gluten-Free Version: By swapping the all-purpose flour for a high-quality gluten-free flour blend, this cake becomes accessible to those with gluten intolerance or celiac disease. The texture remains moist and tender, and the flavor stays true to the original recipe, ensuring everyone can enjoy this treat.

➤ Caramel Swirl Pound Cake: Before baking, swirl a generous amount of caramel sauce through the batter using a knife or skewer. This creates pockets of gooey sweetness inside the cake, complementing the toasted pecans and buttery base with a luscious caramel flavor.

➤ Spiced Butter Pecan Cake: Incorporate warm spices such as ground cloves, allspice, and ginger along with cinnamon to transform the cake into a cozy, aromatic dessert perfect for fall and winter. These spices add depth and complexity, making it ideal for holiday gatherings or chilly evenings.

How To Store Leftovers

To store leftover butter pecan pound cake recipe, first let the cake cool completely. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist.

Store it at room temperature if you plan to eat it within 2 to 3 days. For longer storage, keep the wrapped cake in the refrigerator for up to a week.

If you want to store it even longer, wrap the butter pecan pound cake recipe in plastic wrap and then in foil, and freeze it for up to 3 months.

FAQs About Butter Pecan Pound Cake Recipe

Conclusion

Making this butter pecan pound cake recipe has been one of my best experiences in the kitchen. The cake turned out delicious, rich, and full of flavor, and everyone who tasted it truly enjoyed every bite.

I’m happy to share my easy-making process that I’ve learned through time and practice. I hope you’ve followed along and understood each step clearly.

Give butter pecan pound cake recipe a try in your own kitchen I believe you’ll enjoy making and tasting it just as much as I did.