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, toasted pecans for a nice balance of flavor and elegance.

Video Tutorial

Recommended tools and equipment:

Bundt Pan (A 12 c bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Vanilla Extract
Butter extract

Storage Instructions

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Pound Cake Tips

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- Blend the ingredients together for approximately five minutes until light and fluffy.

⇢ Add the eggs one at a time- Eggs must be added one at a time mixing only until combined after each addition.

⇢ 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.

Butter Pecan Pound Cake with Toasted Pecans

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

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pound cake

Prep Time: 15

Cook Time: 1 15

Servings: people

Calories: 828kcal

Author: Ashley Frederick

Ingredients

Ingredients for the cake:
3 c All Purpose Flour
2 c Granulated Sugar
1 c Brown Sugar (light)
1 ½ c Unsalted Butter - room temperature 3 sticks
5 Large Eggs - room temperature
1 c Buttermilk - room temperature
½ teaspoon Baking Powder
½ teaspoon Salt
2 teaspoon Vanilla Extract
1 teaspoon Butter extract
Ingredients for the Toasted Pecans:
2 c Pecans - chopped
½ c Unsalted butter
3-4 tbsps Granulated Sugar
2 tsps Cinnamon
For the icing:
2 c Powdered Sugar
4 oz. Cream cheese - room temperature
⅓ c Heavy cream
¼ c Unsalted Butter
1 teaspoon Vanilla Extract
Chopped pecans

US Customary - Metric

Instructions

For the Toasted Pecans:
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.
For the Pound Cake:
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 only until combined 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 baking 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.
For 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.

Video

Nutrition

Frequently Asked Questions:

Why are the pecans toasted for this recipe?

Toasting and seasoning the pecans adds more flavor to the batter.

Can I use raw pecans instead of toasted?

Yes, but toasting brings out deeper flavor and crunch.

Can I make this recipe in loaf pans?

Yes - divide evenly between 2 9×5 loaf pans and bake about 55-65 minutes.

More Pound Cakes You'll Love

Cinnamon Roll Pound Cake - made with a buttermilk base swirled with cinnamon swirl in the batter topped with a cream cheese glaze.

Italian Cream Pound Cake - filled with sweetened shredded coconut and pecans, and topped with a rich cream cheese icing.

Louisiana Crunch Pound Cake - Made with sweetened coconut and pecans.

Comments

5 from 5 votes (2 ratings without comment)