Butter Pecan Pound Cake with Chopped Pecans is a classic Southern dessert known for its rich buttery flavor and dense, moist texture.
I have long experience making this Butter Pecan Pound Cake with Chopped Pecans, inspired after watching it prepared in a small family kitchen in Georgia during a holiday visit.
The way the chopped pecans were folded into the batter left a lasting impression. The main specialty lies in the combination of deeply toasted pecans and smooth, creamy batter that creates a satisfying crunch in every bite.
I will now show step-by-step how to make this Butter Pecan Pound Cake with Chopped Pecans from scratch.
Butter Pecan Pound Cake with Chopped Pecans
Butter Pecan Pound Cake with Chopped Pecans is a rich, indulgent Southern-inspired dessert that combines the classic texture of a dense pound cake with the warm, nutty flavor of toasted pecans and brown sugar.
It’s the kind of cake that brings comfort and elegance together perfect for family gatherings, holiday dinners, potlucks, or simply when you want to treat yourself to something extra special.
The Butter Pecan Pound Cake with Chopped Pecans is made with a cream cheese and butter base, which gives it a moist, tender crumb and a slight tang.
Brown sugar replaces the usual white sugar, adding depth and caramel-like notes that pair beautifully with pecans. Chopped toasted pecans are folded into the batter, giving a buttery crunch in every bite.
Topping it all is a smooth cream cheese icing, rich with vanilla and heavy cream, then finished with a final sprinkle of pecans for a bit of extra texture and flavor.
How to Prepare Butter Pecan Pound Cake with Chopped Pecans?
Recipe Details:
Prep time: 20 minutes
Cook time: 1 hour 25 minutes
Total time: 1 hour 45 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- 10-inch tube cake pan
- Cooling rack
- Saucepan (for icing if needed)
Ingredients
For the Pecan Pound Cake:
- 8 oz cream cheese, softened to room temperature
- 1½ cups unsalted butter, softened to room temperature
- 3 cups light brown sugar, packed
- 6 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 3¼ cups cake flour
- 1½ cups chopped pecans
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ⅓ cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Chopped pecans (for garnish)
How to Bake Step-by-Step Instructions
1. Prepare the Pan and Preheat Oven
Preheat your oven to 325°F (163°C). Grease and lightly flour a 10-inch tube cake pan. Tap out any excess flour and set it aside. This helps the cake release smoothly after baking.
2. Cream Butter, Cream Cheese, and Brown Sugar
In a large mixing bowl, cream together the softened cream cheese and butter until smooth and fluffy, about 3-5 minutes on medium-high speed. Add the packed brown sugar gradually and continue beating until the mixture is light and airy.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Once all eggs are added, mix in the vanilla extract.
4. Fold in Dry Ingredients and Pecans
Gradually add the cake flour to the wet ingredients, mixing on low speed just until incorporated. Don’t overmix. Fold in the chopped pecans by hand with a spatula to distribute them evenly throughout the batter.
5. Bake the Pound Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the center of the oven for 1 hour and 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door early to prevent sinking.
6. Cool Completely
Remove the cake from the oven and let it cool in the pan for 15–20 minutes. Then gently invert it onto a cooling rack and allow it to cool completely before adding icing.
7. Make the Icing and Garnish
In a medium bowl, beat together the cream cheese and butter until creamy. Add the heavy cream, vanilla extract, and powdered sugar. Beat until smooth and slightly thickened. Drizzle the icing over the cooled cake and top with extra chopped pecans.
Note
For an extra buttery flavor, brown the butter before making the icing. Also, using cake flour is essential it gives the pound cake a delicate crumb and soft texture.
Do not skip bringing the ingredients to room temperature; it ensures even mixing and a smooth batter.
Nutrition Facts Butter Pecan Pound Cake with Chopped Pecans
| Nutrition | Amount |
|---|---|
| Calories | 480 |
| Total Fat | 24g |
| Saturated Fat | 12g |
| Cholesterol | 110mg |
| Sodium | 200mg |
| Total Carbohydrates | 63g |
| Dietary Fiber | 1g |
| Sugars | 43g |
| Protein | 6g |
Why You Should Try This Recipe Today
Trying this Butter Pecan Pound Cake with Chopped Pecans today brings a rich, comforting flavor that feels both timeless and indulgent.
The creamy texture from the cream cheese combined with the crunch of toasted pecans creates a balance that delights every bite.
This cake holds a special place in traditional Southern baking, making it a great way to connect with classic flavors.
The Butter Pecan Pound Cake with Chopped Pecans is straightforward enough to follow, yet impressive enough to share with family and friends.
Baking this Butter Pecan Pound Cake with Chopped Pecans offers a rewarding experience and a delicious treat that makes any day feel a little more special.
My Favorite Ways To Serve It Up
My favorite ways to serve Butter Pecan Pound Cake with Chopped Pecans include slicing it thick and pairing it with a dollop of whipped cream or a scoop of vanilla ice cream.
Drizzling a simple caramel or maple glaze over the top adds extra sweetness and richness. Sometimes, I like to sprinkle extra toasted pecans on the plate for added crunch.
It also pairs wonderfully with a hot cup of coffee or tea, making it a cozy treat any time of day. These serving ideas bring out the cake’s nutty flavor and buttery goodness perfectly.
Can I Use A Different Nut Instead Of Pecans?
Absolutely! While pecans are the classic choice, you can substitute them with other chopped nuts like walnuts, almonds, or hazelnuts. Each nut offers a slightly different flavor profile, so experiment and find your favorite combination.
Recipe Tips And Techniques
1. Make sure the cream cheese and butter are fully softened before mixing to achieve a smooth, creamy batter.
2. Toast the chopped pecans lightly in a dry pan before folding them in to enhance their natural flavor and crunch.
3. Use cake flour rather than all-purpose flour to keep the cake tender and moist with a fine crumb.
4. Add eggs one at a time, beating well after each addition to ensure proper emulsification and a fluffy texture.
5. Avoid opening the oven door during baking to prevent the cake from sinking or cracking, and test doneness with a toothpick inserted in the center.
Storage Recommendations
For the best taste and freshness, store your Butter Pecan Pound Cake with Chopped Pecans covered tightly in an airtight container at room temperature for up to 3 days.
If your kitchen is warm or humid, keep Butter Pecan Pound Cake with Chopped Pecans refrigerated wrapped well to prevent drying out for up to a week.
To freeze, wrap the cooled cake tightly in plastic wrap and then in foil; it will keep for up to 3 months. Thaw overnight in the fridge before serving for the best texture.
Conclusion
This Butter Pecan Pound Cake with Chopped Pecans is an easy and delicious recipe that I’ve enjoyed making many times.
The combination of rich butter and crunchy toasted pecans creates a wonderful flavor and texture that everyone loves.
It’s a simple yet impressive cake that works well for family gatherings or just a sweet treat at home. I hope you try this recipe soon and experience how satisfying it is to bake from scratch.
When you make it, please share how it turns out I’d love to hear your feedback!
Butter Pecan Pound Cake With Chopped Pecans
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- 10-inch tube cake pan
- Cooling rack
- Saucepan (for icing if needed)
Ingredients
For the Pecan Pound Cake:
- 8 oz cream cheese softened to room temperature
- 1½ cups unsalted butter softened to room temperature
- 3 cups light brown sugar packed
- 6 large eggs room temperature
- 1½ teaspoons vanilla extract
- 3¼ cups cake flour
- 1½ cups chopped pecans
For the Cream Cheese Icing:
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- ⅓ cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Chopped pecans for garnish
Instructions
Prepare the Pan and Preheat Oven
- Preheat your oven to 325°F (163°C). Grease and lightly flour a 10-inch tube cake pan. Tap out any excess flour and set it aside. This helps the cake release smoothly after baking.
Cream Butter, Cream Cheese, and Brown Sugar
- In a large mixing bowl, cream together the softened cream cheese and butter until smooth and fluffy, about 3-5 minutes on medium-high speed. Add the packed brown sugar gradually and continue beating until the mixture is light and airy.
Add Eggs and Vanilla
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Once all eggs are added, mix in the vanilla extract.
Fold in Dry Ingredients and Pecans
- Gradually add the cake flour to the wet ingredients, mixing on low speed just until incorporated. Don’t overmix. Fold in the chopped pecans by hand with a spatula to distribute them evenly throughout the batter.
Bake the Pound Cake
- Pour the batter into the prepared cake pan and smooth the top. Bake in the center of the oven for 1 hour and 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door early to prevent sinking.
Cool Completely
- Remove the cake from the oven and let it cool in the pan for 15–20 minutes. Then gently invert it onto a cooling rack and allow it to cool completely before adding icing.
Make the Icing and Garnish
- In a medium bowl, beat together the cream cheese and butter until creamy. Add the heavy cream, vanilla extract, and powdered sugar. Beat until smooth and slightly thickened. Drizzle the icing over the cooled cake and top with extra chopped pecans.