This rich, indulgent Butter Pecan Pound Cake is a delightful holiday treat. The tender, melt-in-your-mouth crumb pairs beautifully with creamy frosting and crunchy pecans for a satisfying mix of textures and flavors.
I enjoy experimenting with desserts during the holidays. After the success of my Vanilla Pound Cake and Southern Lemon Pound Cake, I wanted to create a festive pound cake with butter pecan flavor. Drawing on that warm, nutty profile I developed an easy cake finished with a smooth cream cheese frosting.
This cake is lovely served warm with a cup of coffee.
Table of Contents
- Why You’ll Love Butter Pecan Cake
- Ingredients Needed
- Substitutions & Variations
- How to Make Butter Pecan Pound Cake
- 1: Cream butter and sugar
- 2: Add eggs and vanilla
- 3: Add dry ingredients
- 4: Finish and prep for baking
- 5: Bake and cool
- 6: Make cream cheese frosting
- 7: Frost and garnish
- Tips to Make the Best Butter Pecan Pound Cake
- What Goes with Butter Pecan Pound Cake?
- Recipe Frequently Asked Questions
- More Easy Moist Cake Recipes To Try
- Butter Pecan Pound Cake Recipe
Why You’ll Love Butter Pecan Cake
This buttery pecan pound cake is likely to become a favorite. Highlights:
- Simple and quick to prepare — about 20 minutes of hands-on time to an impressive holiday dessert.
- Ideal for parties and potlucks thanks to its classic flavor and broad appeal.
- Customizable — swap mix-ins, use a loaf pan, or change the topping to suit your preferences.
Ingredients Needed
Dry ingredients: All-purpose flour, granulated sugar, baking powder and a pinch of salt—no specialty flours required.
Wet ingredients: Eggs, unsalted butter, milk and vanilla extract for moisture and flavor.
Pecans: Use good-quality pecans — chopped into the batter and some whole or halved toasted nuts for garnish.
Frosting: Cream cheese, a bit of butter, powdered sugar, milk and vanilla make a smooth, tangy frosting that balances the cake.
Substitutions & Variations
- Swap granulated sugar for light or dark brown sugar for a deeper, caramel-like note; the cake color will darken slightly.
- For a gluten-free version, use a quality gluten-free flour blend that includes xanthan gum for better texture.
- Try walnuts or macadamia nuts instead of pecans. Replace vanilla with almond or coconut extract, or add a pinch of nutmeg for warmth.
How to Make Butter Pecan Pound Cake
Preheat the oven to 350°F (177°C). Grease and flour a bundt or tube pan.
1: Cream butter and sugar.
In a large bowl, beat softened butter and sugar until light and fluffy.
2: Add eggs and vanilla.
Add room-temperature eggs one at a time, mixing after each addition, then stir in the vanilla extract.
3: Add dry ingredients.
Whisk flour, baking powder and salt in a separate bowl. Sift the dry mixture into the butter-egg mixture in batches, alternating with the milk. Begin and end with the dry ingredients and mix just until combined for a smooth batter.
4: Finish and prep for baking.
Fold in the chopped pecans. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
5: Bake and cool.
Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
6: Make cream cheese frosting.
Beat softened cream cheese and butter until smooth. Add powdered sugar, milk and vanilla and beat until creamy and spreadable.
7: Frost and garnish.
When the cake is completely cool, spread the frosting over the top and finish with toasted pecan halves for garnish.
If you enjoy festive cakes, you may also like an Old Fashioned Carrot Cake.
Tips to Make the Best Butter Pecan Pound Cake
- Use melted butter that has cooled slightly for a tender crumb.
- Allow cream cheese to soften before making frosting for a smooth texture.
- Toast pecans lightly to enhance their flavor and crunch, then cool before using.
- Mix the batter only until ingredients are combined after adding flour to avoid a dense cake.
Use fresh baking powder. Leavening loses strength over time, so replace it if it is more than six months old to ensure proper rise.
What Goes with Butter Pecan Pound Cake?
This cake stands well on its own or as a sweet finish to a holiday meal. Serving ideas:
- Pair with roasted meats and savory sides for a full holiday menu.
- Serve at parties with a selection of appetizers and snacks to balance flavors.
Recipe Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to one week. Wrap tightly to keep the cake moist.
Insert a toothpick or skewer into the center — it should come out clean. An internal temperature of about 200°F (93°C) also indicates doneness.
Accurate measurements and fresh leavening are important. Weighing flour and using fresh baking powder help prevent a dense, dry cake.
More Easy Moist Cake Recipes To Try
- Pear Almond Cake
- Vanilla Pound Cake
- Plain Cake
- Southern Lemon Pound Cake
- Salted Caramel Cake
- Red Velvet Cake
- Old Fashioned Carrot Cake
If you make this Butter Pecan Pound Cake recipe please leave a star rating. Your feedback helps others find the recipe and is much appreciated.
Butter Pecan Pound Cake
Ingredients
Pound Cake:
- 1 cup unsalted butter, room temperature (250 g)
- 1 cup granulated sugar (200 g)
- 5 medium eggs, room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour (250 g)
- 4 tsp baking powder
- 1 pinch salt
- 1/4 cup milk (60 ml)
- 1 cup chopped pecans
Frosting:
- 2 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Whole toasted pecan nuts for garnish
Instructions
- Preheat oven to 350°F (177°C). Grease and flour a bundt pan.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Whisk flour, baking powder and salt. Sift into the wet mixture alternating with milk, starting and ending with dry ingredients. Mix until smooth.
- Fold in chopped pecans and pour batter into the prepared pan.
- Bake 50–60 minutes, or until a skewer comes out clean.
- Cool in the pan 10 minutes, then transfer to a rack to cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar, milk and vanilla and beat until creamy.
- Frost the cooled cake and garnish with toasted pecans.
Notes
- Use cooled melted butter for a tender texture.
- Softened cream cheese mixes to a smoother frosting than cold cream cheese.
- Lightly toast pecans to enhance flavor and crunch.
- Do not overmix after adding flour to avoid a dense cake.
Nutrition
Additional Info
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