Name: Butter Pecan Pound Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 4 large eggs; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup milk or heavy cream; 2 teaspoons vanilla extract; 1 1/2 cups toasted pecans, chopped; Optional: powdered sugar or glaze for topping

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Butter Pecan Pound Cake is a rich, moist, and nutty dessert that combines the buttery flavor of classic pound cake with the warm crunch of toasted pecans. It’s one of those timeless cakes I love baking for holidays, potlucks, or simply when I want a comforting treat that feels special but comes together easily.

Butter Pecan Pound Cake

Why You’ll Love This Recipe

I love how this cake is both simple and indulgent. The buttery pound cake base is soft and dense in the best way, while the pecans add a deliciously nutty crunch throughout. It tastes amazing on its own, but I also enjoy serving it with a dusting of powdered sugar or a drizzle of glaze. It’s versatile enough for breakfast with coffee or as a decadent dessert after dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Brown sugar
Large eggs
All-purpose flour
Baking powder
Salt
Milk or heavy cream
Vanilla extract
Toasted pecans, chopped
Optional: powdered sugar or glaze for topping

Directions

I preheat my oven to 325°F and grease and flour a bundt pan (or loaf pans if I want smaller cakes).
I cream the softened butter with granulated sugar and brown sugar until light and fluffy.
I add the eggs one at a time, mixing well after each addition.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I alternate adding the dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients.
I stir in vanilla extract and fold in the toasted pecans.
I pour the batter into the prepared pan and smooth the top.
I bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
I dust with powdered sugar or drizzle with glaze before serving, if desired.

Servings and timing

This recipe serves 10–12 and takes about 1 hour and 20 minutes total: 15 minutes of prep time and 60–70 minutes of baking.

Variations

Sometimes I add a simple butter glaze made with powdered sugar, butter, and milk for extra sweetness.
For more flavor, I toast the pecans with a little butter and brown sugar before folding them into the batter.
I like to swap vanilla extract for bourbon or rum extract to give the cake a deeper flavor.
If I want an extra moist cake, I replace part of the milk with sour cream.
I occasionally add a pinch of cinnamon or nutmeg to complement the pecans.

storage/reheating

I store the cake tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, I freeze individual slices or the whole cake (wrapped well in plastic and foil) for up to 3 months. To serve, I let it thaw at room temperature or warm slices in the microwave for a few seconds.

FAQs

Do I need to toast the pecans first?

I like to toast them because it brings out a richer, nuttier flavor, but it’s optional if I’m short on time.

Can I make this in a loaf pan instead of a bundt pan?

Yes, I sometimes bake it in two loaf pans instead of one bundt pan. The baking time may vary slightly, so I keep an eye on it.

What’s the best way to keep the cake moist?

I don’t overbake it, and I store it tightly wrapped once it has cooled. Adding sour cream or heavy cream to the batter also helps keep it moist.

Can I add a glaze?

Definitely. I love adding a simple vanilla glaze or a brown sugar butter glaze for extra sweetness and shine.

Can I use other nuts instead of pecans?

Yes, walnuts or almonds work, but pecans give it that classic buttery flavor that pairs perfectly with the cake.

Conclusion

Butter Pecan Pound Cake is one of those comforting, classic desserts I never get tired of making. It’s rich, moist, and full of nutty flavor, making it perfect for any occasion. Whether I serve it plain, glazed, or with a scoop of ice cream, it’s always a crowd-pleaser that feels both homey and indulgent.