Butter Pecan Pound Cake With Chopped Pecans
Butter Pecan Pound Cake with Chopped Pecans combines creamy butter and cream cheese with toasted pecans for a rich, moist dessert. Its tender crumb and nutty crunch create a classic Southern treat. This cake is ideal for celebrations or everyday indulgence, delivering deep flavor and satisfying texture in every slice.
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.
Notes
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.