Butter Pecan Pound Cake
There’s something magical about the smell of butter and pecans baking in the oven—it fills the house with warmth and comfort, turning any day into a special occasion. This Butter Pecan Pound Cake is a cherished recipe in my household, a dessert that has graced everything from holiday tables to simple Sunday afternoons. I first stumbled upon this recipe during a quest to find the perfect blend of nutty richness and moist cake texture. After a few tweaks and taste tests (my kids love being official “taste testers”), this version became a standout.
What I love most about this pound cake is its versatility. Serve it plain with coffee for a cozy afternoon treat, or dress it up with whipped cream and caramel drizzle for a dessert that wows at parties. My husband loves it as a midnight snack, while my little ones sneak extra slices after dinner. Every bite feels like a warm hug, with a perfect balance of buttery sweetness and crunchy pecan goodness. If you’ve been searching for a foolproof, crowd-pleasing dessert, you’re in for a treat!
Questions I Often Get Asked About This Recipe:
Can I use a different type of nut?
Yes! While pecans bring a signature flavor, walnuts or even hazelnuts work beautifully.
Does it freeze well?
Absolutely! Wrap individual slices in plastic wrap, then place them in an airtight container. It stays fresh in the freezer for up to 3 months.
Can I make it gluten-free?
You can substitute a good-quality gluten-free baking flour. The texture may vary slightly, but it will still be delicious.
What’s the best way to store the cake?
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
What You Need to Make Butter Pecan Pound Cake:
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
½ cup packed light brown sugar
5 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 ½ cups chopped pecans (toasted)
Tools:
A 10-inch Bundt pan
Electric mixer
Spatula
Large mixing bowls
How to Make It:
Preheat and Prep
Preheat your oven to 325°F (165°C). Grease and flour your Bundt pan, ensuring all crevices are coated.
Toast the Pecans
Spread the pecans on a baking sheet and toast for about 5-7 minutes. Let them cool.
Cream the Butter and Sugar
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the Eggs and Vanilla
Beat in eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with sour cream, starting and ending with the dry ingredients.
Fold in Pecans
Gently fold in the toasted pecans.
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes or until a toothpick inserted comes out clean.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack. Cool completely before slicing.
Tips:
Use fresh pecans for the best flavor. Toasting them enhances their nuttiness.
Don’t skip the sour cream—it keeps the cake incredibly moist.
For an extra indulgent treat, drizzle the cake with a caramel glaze.
Let the cake cool completely before slicing to avoid crumbling.
Latest Reviews:
🌟🌟🌟🌟🌟 “This was a hit at our Thanksgiving dinner! My family couldn’t stop raving about it.”
🌟🌟🌟🌟 “Loved the flavor, but next time I’ll add a little more vanilla for an extra kick.”
🌟🌟🌟🌟🌟 “Perfectly moist and flavorful. Great with a scoop of vanilla ice cream!”
🌟🌟🌟🌟 “Delicious, but I wish the pecans were a bit crunchier. Will toast them longer next time.”
🌟🌟🌟🌟🌟 “This cake is amazing! It’s my new go-to dessert recipe for family gatherings.”
Printable Recipe:
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Butter Pecan Pound Cake
This Butter Pecan Pound Cake is rich, moist, and bursting with nutty flavor. Perfect for holidays or casual gatherings, it’s a family favorite that’s sure to impress.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 ½ cups chopped pecans (toasted)
- Tools:
- A 10-inch Bundt pan
- Electric mixer
- Spatula
- Large mixing bowls
Instructions
- Preheat and Prep Preheat your oven to 325°F (165°C). Grease and flour your Bundt pan, ensuring all crevices are coated.
- Toast the Pecans Spread the pecans on a baking sheet and toast for about 5-7 minutes. Let them cool.
- Cream the Butter and Sugar In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the Eggs and Vanilla Beat in eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- Combine Dry Ingredients In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternate Wet and Dry Ingredients Gradually add the dry ingredients to the butter mixture, alternating with sour cream, starting and ending with the dry ingredients.
- Fold in Pecans Gently fold in the toasted pecans.
- Bake Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes or until a toothpick inserted comes out clean.
- Cool and Serve Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack. Cool completely before slicing.
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