This Butter Pecan Pound Cake recipe is a delightful blend of rich, buttery flavor and nutty pecans. The cake is dense yet moist, with toasted pecans folded into the batter for extra texture and flavor.
Indulge in the rich and nutty flavors of this Butter Pecan Pound Cake recipe, a Southern classic that’s sure to impress.
This Butter Pecan Pound Cake recipe combines the buttery goodness of a traditional pound cake with the crunch of toasted pecans, creating a moist, flavorful dessert perfect for any occasion.
The Butter Pecan Pound Cake Recipe dense yet tender crumb, paired with the nutty sweetness of pecans, makes it an irresistible treat.
Serving it at a holiday gathering, a family dinner, or just enjoying a slice with your morning coffee, this Butter Pecan Pound Cake is sure to become a favorite.
This guide will help you select the perfect butter pecan pound cake recipe, ensuring a delicious and memorable cake that will become a cherished favorite.
Details Of Butter Pecan Pound Cake Recipe?
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Course: Dessert
- Cuisine: American
- Calories: Approximately 350-400 calories per slice (depending on serving size)
- Yield: 10-12 servings
What You’ll Need For Butter Pecan Pound Cake Recipe
Kitchen Utensils Needed
- Mixer (stand or hand)
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 9×5 inch loaf pan or bundt pan
- Cooling rack
- Toaster or oven for toasting pecans
Ingredients
For the Cake:
- 2 1/2 cups cake flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon Say Grace Vanilla Extract
- 1 cup Southern Butter Pecan Coffee Creamer (room temperature)
- 1 cup chopped pecans, toasted
For the Cream Cheese Frosting:
- 3 tablespoons butter, softened
- 2-4 tablespoons Southern Butter Pecan Coffee Creamer
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1/2 teaspoon Say Grace Vanilla Extract
How To Make Butter Pecan Pound Cake Recipe
1. For the Cake:
1. Preheat the oven to 325°F (163°C) and grease a 9×5 inch loaf pan or a bundt pan. Line the bottom with parchment paper for easy release.
2. Place the chopped pecans in a dry skillet over medium heat. Stir frequently until golden brown and fragrant, about 5-7 minutes. Remove from the heat and set aside to cool.
3. In a large mixing bowl, beat the softened butter and granulated sugar until creamy and light, about 3-5 minutes. Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and Southern Butter Pecan Coffee Creamer and mix until well combined.
4. In a separate bowl, sift together the cake flour, baking powder, and kosher salt.
5. Gradually add the dry mixture to the wet ingredients, alternating with the Southern Butter Pecan Coffee Creamer, beginning and ending with the dry ingredients. Stir until smooth. Fold in the toasted pecans.
6. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely.
2. For the Cream Cheese Frosting:
1. In a mixing bowl, beat the softened butter, cream cheese, and vanilla extract until smooth and creamy, about 2-3 minutes.
2. Gradually add the powdered sugar, beating until light and fluffy. If the frosting is too thick, add Southern Butter Pecan Coffee Creamer, one tablespoon at a time, until the desired consistency is reached.
3. Once the cake has cooled completely, spread the cream cheese frosting over the top. Garnish with additional toasted pecans if desired.
Special Note
Toasting the pecans is crucial as it deepens their flavor, adding a nutty richness to the cake. Don’t skip this step!
Also, the butter extract might seem like a small addition, but it really boosts that buttery flavor, making the cake irresistibly good.
Can I Make Butter Pecan Pound Cake Ahead Of Time?
Yes, butter pecan pound cake can be made ahead of time. Once the cake is fully cooled, store it in an airtight container at room temperature for up to 3 days.
For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it at room temperature before serving.
What’s The Best Way To Ensure My Pound Cake Has A Light, Moist Texture?
To achieve a light, moist texture in your pound cake, follow these tips:
1. Proper Mixing: Cream the butter and sugar thoroughly until light and fluffy before adding the eggs. This process incorporates air into the batter, helping to create a lighter texture.
2. Don’t Overmix: Once you add the flour, mix the batter until just combined to avoid developing too much gluten, which can make the cake dense.
3. Accurate Measurements: Use a kitchen scale for precise measurements of ingredients, as inaccuracies can affect the texture.
4. Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature, which helps them mix better and contributes to a smoother batter.
Storing Butter Pecan Pound Cake
To store Butter Pecan Pound Cake recipe, wrap it tightly in plastic wrap or aluminum foil to keep it moist and fresh. You can store it at room temperature for up to three days or refrigerate it for up to a week.
For longer storage, freeze the cake by wrapping it in plastic wrap and placing it in an airtight container. It will stay fresh in the freezer for up to three months. When ready to enjoy, thaw the cake at room temperature.
Conclusion
My Butter Pecan Pound Cake recipe is a decadent, flavorful dessert that’s sure to impress. The combination of rich, buttery cake and crunchy pecans creates a delightful texture and a nutty flavor that’s hard to resist.
It’s easy to prepare, making it perfect for both beginners and seasoned bakers. As it bakes, your kitchen will fill with a warm, inviting aroma, promising a delicious treat.
Each slice is a comforting bite of sweetness, ideal for pairing with coffee or tea. Whether for a special celebration or just a homemade treat, this Butter Pecan Pound Cake Recipe is bound to become a favorite in your recipe collection.
Experience the joy of baking and the satisfaction of a cake that tastes as amazing as it looks!
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Butter Pecan Pound Cake Recipe
Equipment
- Mixer (stand or hand)
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- 9×5-inch loaf pan or bundt pan
- Cooling rack
- Toaster or oven for toasting pecans
Ingredients
For the Cake:
- 2 1/2 cups cake flour
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon Say Grace Vanilla Extract
- 1 cup Southern Butter Pecan Coffee Creamer room temperature
- 1 cup chopped pecans toasted
For the Cream Cheese Frosting:
- 3 tablespoons butter softened
- 2-4 tablespoons Southern Butter Pecan Coffee Creamer
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 1/2 teaspoon Say Grace Vanilla Extract
Instructions
For the Cake:
- Preheat the oven to 325°F (163°C) and grease a 9×5 inch loaf pan or a bundt pan. Line the bottom with parchment paper for easy release.
- Place the chopped pecans in a dry skillet over medium heat. Stir frequently until golden brown and fragrant, about 5-7 minutes. Remove from the heat and set aside to cool.
- In a large mixing bowl, beat the softened butter and granulated sugar until creamy and light, about 3-5 minutes. Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and Southern Butter Pecan Coffee Creamer and mix until well combined.
- In a separate bowl, sift together the cake flour, baking powder, and kosher salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the Southern Butter Pecan Coffee Creamer, beginning and ending with the dry ingredients. Stir until smooth. Fold in the toasted pecans.
- Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely.
For the Cream Cheese Frosting:
- In a mixing bowl, beat the softened butter, cream cheese, and vanilla extract until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar, beating until light and fluffy. If the frosting is too thick, add Southern Butter Pecan Coffee Creamer, one tablespoon at a time, until the desired consistency is reached.
- Once the cake has cooled completely, spread the cream cheese frosting over the top. Garnish with additional toasted pecans if desired.