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 cake’s 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: 20 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Course: Dessert
Cuisine: American
Calories: 450
Yield: 10 servings
What You’ll Need For Butter Pecan Pound Cake Recipe
Equipment
- Large mixing bowl
- Medium saucepan
- Electric mixer
- 10-inch bundt pan or loaf pan
- Cooling rack
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1 cup chopped pecans, toasted
- 1/2 cup unsalted butter for the pecan topping
- 1/2 cup light brown sugar for the pecan topping
- 1/4 cup heavy cream for the pecan topping
How To Make Butter Pecan Pound Cake Recipe
1. Toast the Pecans
Toast the chopped pecans in a dry skillet over medium heat, stirring frequently until they’re fragrant and slightly browned, about 5-7 minutes. Set them aside to cool.
2. Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
3. Add the Eggs
Add the eggs one at a time, beating well after each addition to fully incorporate them into the mixture.
4. Incorporate the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
5. Add Flavors and Pecans
Stir in the vanilla extract, butter extract, and toasted pecans to enhance the buttery flavor.
6. Bake the Cake
Preheat the oven to 325°F (163°C). Grease and flour your bundt or loaf pan. Pour in the batter, smooth the top, and bake for 1 hour and 20 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a cooling rack.
7. Prepare the Pecan Topping
Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and heavy cream, cooking until the mixture thickens, about 5 minutes. Remove from heat and stir in the toasted pecans.
8. Add the Topping
Once the cake has cooled, drizzle the pecan topping over it. Let the topping set before slicing and serving.
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 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
- Large mixing bowl
- Medium saucepan
- Electric mixer
- 10-inch bundt pan or loaf pan
- Cooling rack
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1 cup chopped pecans toasted
- 1/2 cup unsalted butter for the pecan topping
- 1/2 cup light brown sugar for the pecan topping
- 1/4 cup heavy cream for the pecan topping
Instructions
Toast the Pecans
- Toast the chopped pecans in a dry skillet over medium heat, stirring frequently until they’re fragrant and slightly browned, about 5-7 minutes. Set them aside to cool.
Cream the Butter and Sugar
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the Eggs
- Add the eggs one at a time, beating well after each addition to fully incorporate them into the mixture.
Incorporate the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
Add Flavors and Pecans
- Stir in the vanilla extract, butter extract, and toasted pecans to enhance the buttery flavor.
Bake the Cake
- Preheat the oven to 325°F (163°C). Grease and flour your bundt or loaf pan. Pour in the batter, smooth the top, and bake for 1 hour and 20 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a cooling rack.
Prepare the Pecan Topping
- Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and heavy cream, cooking until the mixture thickens, about 5 minutes. Remove from heat and stir in the toasted pecans.
Add the Topping
- Once the cake has cooled, drizzle the pecan topping over it. Let the topping set before slicing and serving.