Butter Pecan Pound Cake

Rich, moist Butter Pecan Pound Cake with toasted pecans baked into the batter topped with Butter Pecan icing.

Butter Pecan Cake is a delicious dessert that combines the rich, nutty flavor of pecans with the creamy goodness of butter. We toasted the pecans in a buttery cinnamon sugar sauce, of course, made from scratch. This cake is loaded in packed with pecans so that you can enjoy them in every bite. The cake also has a moist and tender crumb, due to the butter included in the batter.

We topped the cake with a made from scratch Butter Pecan frosting infused with butter and cream cheese. We kept it simple and topped the cake with chopped pecans for a nice balance of flavor and elegance.

So let's get into it, so I can show you how its done!

More recipes ---> Caramel Pound Cake, Southern Caramel Cake, Snickerdoodle Pound Cake, Brown Sugar Pound Cake, Five Flavor Pound Cake, Cookie Butter Pound Cake, Caramel Apple Cake, Buttermilk Pound Cake, Sour Cream Pound Cake, Condensed Milk Pound Cake, Mile High Pound Cake, Sock it to Me Pound Cake, Apple Cider Donut Cake

Ingredients needed for the Pound Cake:

• All Purpose Flour
• Granulated Sugar
• Brown Sugar
• Unsalted Butter - room temperature
• Eggs - room temperature
• Buttermilk - room temperature
• Baking Powder
• Salt
• Vanilla Extract
• Butter extract

For the Toasted Pecans:

• Pecans - chopped
• Cinnamon
• Granulated Sugar
• Unsalted butter

For the Icing:

• Powdered Sugar
• Cream cheese - room temperature
• Unsalted Butter
• Vanilla Extract
• Heavy cream

(Note: The full ingredient list is provided in the recipe card below.)

How to make the Butter Pecan Cake:

Start by toasting the pecans: In a large skillet melt ½ c of butter over medium heat. Then add your chopped pecans. Toast them for about two minutes stirring them occasionally.

Stir in the cinnamon and sugar and toast for approximately two more minutes or until browned and fragrant. Remove them from the heat and allow the pecans to cool while preparing the cake batter.

Preheat your oven to 325 degrees. Combine the flour, baking powder, and salt and sit to the side.

Then, using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar and brown sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).

Add the vanilla and butter extracts to the batter. Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.

Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour. Fold the toasted pecans into the batter.

Spray a 12-cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly. Bake the pound cake for about an hour and 15 to an hour and 30 minutes.

The cake is done once a toothpick inserted in the center of the cake comes out clean.

Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.

To make the icing:
Using a hand or stand mixer, beat the butter and cream cheese together. Then add the vanilla and powdered sugar.

Slowly add in the heavy cream until your desired consistency is reached. Pour the glaze over the cake as desired, then top the cake with more pecans.

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions:

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