Mile High Butter Pecan Pound Cake with with a touch of elegance. Toasted pecans are included in the batter and used to decorate this indulgent pound cake.
Imagine your favorite butter pecan ice cream, but transformed into the softest, most indulgent pound cake. This Mile High Butter Pecan Pound Cake is loaded with rich, buttery flavor, and the toasted pecans take every bite to the next level. Toasting the pecans deepens their flavor, and seasoning them adds that extra something that keeps people coming back for another slice.
You can decorate this cake any way you like, but creating a gentle ripple effect in the glaze adds a beautiful touch of elegance. Sprinkle the toasted pecans on top of teh cake and around the edges of the pound cake. This is a great way to elevate this pound cake and add a touch of elegance.
Video Tutorial
Recommended tools and equipment:
- Bundt Pan (A 18 cup 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
What Makes this pound cake a show stopper?
Sky-high height + tender crumb: Its impressive mile-high rise and buttery, velvety texture make it stand out before you even add the glaze/icing.
Toasted, seasoned pecans: Add incredible depth of flavor and the perfect crunchy contrast.
Elegant glaze design: The ripple-effect glaze creates beautiful texture, and the finishing sprinkle of pecans gives it that bakery-worthy, show-stopping presentation.
Tips before you start
Use room temperature ingredients. This helps the butter, buttermilk, and eggs blend smoothly, creating a creamy, even batter for that perfect pound cake texture.
Cream the butter, cream cheese, and sugar well. Creaming until light and fluffy gives the cake structure and helps it rise beautifully.
Measure flour carefully. Spoon the flour into your measuring cup and level it off with a knife to avoid an overly dense or dry pound cake.
Avoid overmixing. Once you add the flour, mix just until combined to keep the cake tender.
Prep your Bundt pan properly. A well-prepped pan is your best defense against sticking. Grease thoroughly for the best result.
Cool the pecans. Ensure the pecans have cooled before adding them to the batter.
Let it cool before glazing. Make sure the cake is completely cool before pouring the caramel glaze on top so it sets beautifully without soaking into the cake.
Allow the toasted pecans to cool. You don't want to add hot or even warm pecans to your batter. Allow them to completely cool before adding them to the batter and drain any residual butter from the pecans.
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 |
Mile High Butter Pecan Pound Cake
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 3 c Granulated Sugar
- 1 c Light brown Sugar
- 2 c Salted Butter - room temperatureÂ
- 10 Large Eggs - room temperature
- 1 ¼ c Buttermilk - room temperature
- 2 tsps Vanilla Extract
- 2 tsps Butter extract
- 1 ½ c Toasted Pecans
- Toasted Pecan Ingredients:
- 3 c Pecans - Chopped
- ½ c Salted butter - room temperature
- 1 ½ teaspoon Butter Extract
- 1 tablespoon Light Brown Sugar
- Pound Cake Glaze:
- 2 c Powdered Sugar
- 4 oz Cream Cheese - room temperature
- ⅓ - ½ c Heavy Whipping Cream
- ¼ c Unsalted Butter - Softened
- ½ tsp Vanilla Extract
- ½ tsp Butter Extract
- Toasted Pecans - For topping
Instructions
- How to Toast the Pecans:
- In a large skillet melt butter over medium heat.
- Then add your chopped pecans, vanilla and butter extract. Toast them for about two minutes stirring them occasionally.
- Stir in the light brown sugar 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.
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, mix 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 alternating with the buttermilk, beginning and ending with the flour.
- Fold the toasted pecans into the batter.
- Spray a 18-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 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 10-15 minutes before removing it from the pan. Allow the cake to completely cool before glazing.
- Glaze Instructions:
- Using a hand or stand mixer, add the powdered sugar, then mix in the butter and cream cheese.
- Add in the vanilla and butter extracts. Slowly add in the heavy cream until your desired consistency is reached.
- Apply the glaze over the cake as desired. Allow it to set, then top/decorate the cake with the toasted pecans.
Video
Notes
Frequently Asked Questions
Can I use store-bought chopped pecans instead of toasting them?
You can, but toasting them makes a world of difference. Toasted pecans bring out a deeper, richer flavor that really shines in this cake.
Should I add the pecans to the batter or just on top?
Both work! Mixing them into the batter adds texture throughout, while sprinkling them on top makes for a beautiful pound cake.
How do I keep my pound cake from sticking to the Bundt pan?
Make sure the pan is thoroughly greased-get into every ridge of the pan, especially those without a lot of design. Let the cake cool in the pan for about 10 minutes before removing it from the pan.
Can I substitute the butter with margarine or oil?
For this recipe, butter is key. It gives the cake structure, richness, and that signature butter pecan flavor.
Do I need to use a stand mixer?
A stand mixer is helpful, but a hand mixer works just fine. Just be sure to cream the butter and sugar until light and fluffy.
More Pound Cakes You'll Love
Want to bake this cake in regular form? Try my Regular Butter Pecan Pound Cake recipe.
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.
Leave a Reply