Butter Pecan Pound Cake is the kind of dessert that speaks straight to the soul. I made this cake on a quiet Sunday, craving something cozy yet special, and it turned out to be one of those moments where baking felt like a warm hug. The rich, buttery crumb, the deep caramel notes of toasted pecans, and that sweet glaze dripping down the sides—it was love at first bite. It filled the house with the kind of aroma that pulls everyone into the kitchen without having to say a word.
There’s something magical about the simplicity of this cake. The ingredients are familiar, the process is straightforward, but the result is anything but ordinary. The combination of brown sugar and butter creates a deep, toffee-like flavor that pairs beautifully with the crunch of pecans. It’s elegant enough for a gathering, yet comforting enough for everyday cravings. I’ve since made it for potlucks, holidays, and more than a few “just because” days, and it never fails to bring joy.
What I love most about this cake is its versatility. It’s equally perfect with a cup of coffee in the morning or topped with a scoop of vanilla ice cream at night. Whether you’re baking it for a crowd or sneaking slices for yourself (guilty!), this Butter Pecan Pound Cake deserves a spot in your recipe rotation.
Why You’ll Love This Butter Pecan Pound Cake
If you’re a fan of rich, moist cakes with a buttery base and nutty crunch, this one is for you. The glaze adds an irresistible finishing touch, soaking into the cake and creating a slightly sticky, decadent crust. It stores beautifully, stays moist for days, and tastes even better as it rests.
You can easily adapt it to your liking too—swap the pecans for walnuts, add a touch of cinnamon, or pour it into loaf pans for individual gifting. And if you enjoy cozy bakes like my Old Time Oven Peach Cobbler or nutty, satisfying treats like Cherry Topped Coconut Macaroons, this pound cake will fit right in with your favorites.
How to Make Butter Pecan Pound Cake
Step 1: Toast the Pecans
Start by toasting your pecans. Spread them out on a baking sheet and place them in a preheated oven at 350°F (175°C) for about 8 minutes or until fragrant and golden brown. Let them cool and chop them roughly. This step enhances the flavor and gives your cake that deep, nutty richness.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together room-temperature butter and light brown sugar until fluffy. This will take about 3 to 5 minutes with an electric mixer. The creaming process incorporates air and gives the cake a tender, airy crumb.
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in vanilla extract. This adds richness and structure to your pound cake.
Step 4: Mix in the Dry Ingredients
Whisk together all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. This ensures a moist, dense cake without overmixing.
Step 5: Fold in the Pecans
Once your batter is smooth and thick, fold in the toasted chopped pecans. Make sure they are evenly distributed so you get that nutty crunch in every bite.
Step 6: Bake the Cake
Pour the batter into a well-greased Bundt pan. Bake at 325°F (160°C) for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack.
Step 7: Add the Glaze
While the cake is cooling, whisk together powdered sugar, vanilla extract, and milk or cream to make a thick but pourable glaze. Drizzle it over the cooled cake and top with additional pecans if desired.
Recipe Variations and Possible Substitutions
You can swap the pecans for walnuts, almonds, or hazelnuts if you prefer a different flavor profile. Want to add a fall twist? Mix a teaspoon of cinnamon or nutmeg into the batter. If you’re out of sour cream, Greek yogurt is a great substitute that still delivers moistness and tang.
For a richer glaze, use brown butter instead of milk or cream. And if you like a little boozy kick, add a splash of bourbon to the glaze or batter. You can also make it gluten-free with a 1:1 baking blend substitute for the flour. This cake is flexible and forgiving, which makes it such a keeper.
Serving and Pairing Suggestions
Butter Pecan Pound Cake shines beautifully on its own, but pairing it thoughtfully can take things to the next level. I love serving a thick slice slightly warm, topped with a scoop of vanilla bean ice cream or a dollop of whipped cream. The contrast between the warm, buttery cake and the cool, creamy topping is pure comfort.
If you’re hosting brunch or a holiday gathering, pair it with coffee or chai tea. The warm spices in the tea highlight the nuttiness in the pecans, while a strong coffee adds a bold contrast to the sweetness. You could even serve it with a drizzle of caramel sauce or alongside roasted pears for an elevated dessert plate.
When I want something truly indulgent, I serve this cake with butter pecan ice cream and a sprinkle of cinnamon sugar. It makes for an elegant, crowd-pleasing treat any time of year.
Storage and Reheating Tips
To keep your Butter Pecan Pound Cake moist and flavorful, store it in an airtight container at room temperature for up to 4 days. If you’re storing it longer, wrap the cake tightly in plastic wrap and then foil, and freeze for up to 2 months. Let it thaw at room temperature before serving.
To reheat, you can warm slices in the microwave for 10-15 seconds or in a 300°F oven for about 5 minutes to revive the fresh-baked texture. If the glaze has soaked in, you can always add a bit more to refresh the flavor.
Frequently Asked Questions
Can I make Butter Pecan Pound Cake ahead of time?
Yes! This cake actually tastes better the next day. Bake it a day in advance and store it at room temperature in an airtight container. The flavors meld and deepen overnight.
What size Bundt pan should I use?
A 10- to 12-cup Bundt pan works best for this recipe. Make sure to grease it well to prevent sticking, especially in detailed pans.
Can I use store-bought chopped pecans?
Yes, but I highly recommend toasting them first. Even pre-chopped pecans benefit from a few minutes in the oven to bring out their full flavor.
Is there a dairy-free version of this cake?
Absolutely. Substitute the butter with a vegan baking stick and use dairy-free sour cream or yogurt. For the glaze, opt for plant-based milk like almond or oat.
How do I keep the cake from drying out?
Don’t overbake it, and be sure to store it properly. Wrapping the cake tightly and using a glaze also helps lock in moisture.
Related Recipe You’ll Like
If Butter Pecan Pound Cake captured your sweet tooth, then you’re going to fall head over heels for some of these other comforting bakes on the site. One that I absolutely adore is the Ooey Gooey Bars — they’re rich, buttery, and melt-in-your-mouth soft, delivering that same indulgent satisfaction.
Another great one to try is the Old Time Oven Peach Cobbler, which has a similar cozy vibe and is packed with warm fruit and buttery crust. If you’re a fan of nutty flavors, the Cherry Topped Coconut Macaroons will also tick the right boxes with their chewy texture and tropical sweetness.
These recipes, just like the Butter Pecan Pound Cake, are all about homey comforts and rich flavors—perfect for sharing or enjoying with a quiet cup of tea.
Save and Share This Recipe for Later
If this Butter Pecan Pound Cake made your mouth water, don’t forget to save it! Pin it to your favorite dessert board on Pinterest so you can find it easily next time you’re craving something special. Share it with your baking-loving friends on Facebook or send it in a cozy weekend text to someone who could use a sweet pick-me-up. Whether it’s for a potluck, holiday table, or just because, this cake is always a hit—and it deserves to be passed along!
Butter Pecan Pound Cake
This Butter Pecan Pound Cake is a decadent Southern dessert with a tender, moist crumb and a rich buttery flavor complemented by toasted pecans throughout. The cake is topped with a creamy glaze that adds just the right amount of sweetness and locks in moisture. Perfect for holidays, gatherings, or an indulgent treat with coffee, this pound cake combines classic ingredients with comforting flavors to create a show-stopping bake that’s easy to love and hard to resist.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups light brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups chopped pecans, toasted
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease a 10- to 12-cup Bundt pan thoroughly.
- Spread pecans on a baking sheet and toast for 8 minutes until golden and fragrant. Cool and chop.
- In a large bowl, cream the butter and brown sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with sour cream. Mix until just combined.
- Fold in the toasted pecans evenly.
- Pour batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk together the glaze ingredients until smooth and drizzle over the cooled cake.
Notes
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Freeze slices by wrapping individually and storing in a zip-top freezer bag.
- For added flavor, use brown butter in the glaze or add a splash of bourbon.
