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butter pecan pound cake
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butter pecan pound cake

Butter Pecan Pound Cake is a show-stopping dessert that’s buttery, moist, and filled with the toasty flavor of roasted pecans. It’s a Southern favorite that brings a comforting warmth with every bite. This cake is perfect for holidays, Sunday dinners, or anytime you want a slice of pure indulgence. With a dense crumb, golden crust, and just the right amount of crunch, it’s a treat that tastes like tradition. Whether served plain, glazed, or topped with whipped cream, Butter Pecan Pound Cake is a guaranteed crowd-pleaser that holds up beautifully on a dessert table or with your morning coffee.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12
Course: Dessert
Calories: 430
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 1 cup 2 sticks unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup sour cream
  • 1 ½ cups chopped pecans toasted
  • Optional Glaze:
  • 1 cup powdered sugar
  • 2 –3 tbsp milk or cream
  • ¼ tsp vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5–7 minutes until fragrant. Set aside to cool.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix just until combined—don’t overmix.
  4. Stir in the toasted pecans until evenly distributed throughout the batter.
  5. Grease and flour a bundt pan or tube pan. Pour in the batter and smooth the top. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. If using glaze, whisk together the powdered sugar, milk, and vanilla. Drizzle over the cooled cake before serving.

Notes

  • Room Temperature: Store covered for up to 3 days.
  • Refrigerator: Keeps fresh in an airtight container for up to 1 week.
  • Freezer: Freeze slices individually wrapped for up to 2 months. Thaw at room temperature.