Rich, golden, and laced with toasted pecans, this Butter Pecan Pound Cake brings together Southern warmth and bakery-style elegance in every slice. It’s the kind of cake that feels like a family heirloom—timeless, buttery, and just a little indulgent.
The flavor runs deep, thanks to browned butter notes and caramelized pecans that melt into the dense, velvety crumb. It tastes just as good as our favorite dessert recipes like Blackberry Cobbler and Nothing Bundt Cake—each bite a cozy nod to something familiar yet decadent.
What makes it shine? The balance. Sweet, nutty, and beautifully textured, this cake fits equally well with a cup of morning coffee or at the center of a celebration spread. It’s a journey into classic baking, with a twist of homegrown charm.
Perfect For Dessert Cravings!
- I first made this cake for a Sunday potluck, and now it’s requested every time—something about those buttery pecans feels like a warm welcome.
- It’s become my comfort-bake for slow weekends; it fills the kitchen with the kind of aroma that pulls everyone in for a slice.
- I’ve played around by adding a bourbon glaze or even folding in dark chocolate chips—the base recipe is so forgiving and flexible.
- I love that it satisfies my sweet tooth without being overly sugary—great for days I want something indulgent without going overboard.
- The taste is pure comfort: buttery, toasty, and nostalgic in the best way possible.
Butter Pecan Pound Cake Recipe
This rich, buttery pound cake is studded with toasted pecans and infused with a blend of vanilla, maple, and cream cheese for extra indulgence. Topped with a warm caramel pecan glaze, it's a showstopping dessert that's perfect for holiday gatherings or cozy weekend baking.
Equipment
- Stand mixer with paddle attachment
- Mixing bowls
- Whisk
- 10–12 cup Bundt or tube cake pan
- Sifter
- Baking sheet
- Pastry brush
- Parchment paper
Ingredients
- 3 cups Cake Flour
- 1/2 cup Butter Flavored Shortening
- 1/2 cup Sour Cream (room temperature)
- 1 cup Unsalted Butter (room temperature)
- 5 large Eggs
- 1/2 tsp Maple Flavoring (optional)
- 2 tsp Butter Vanilla Emulsion (or butter extract)
- 4 oz Cream Cheese (room temperature)
- 2 cups Brown Sugar
- 1 cup Sugar
- 2 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 1/2 cup Pecans Halves (chopped)
Caramel Glaze
- 1/2 cup Unsalted Butter
- 1/3 cup Heavy Cream
- 1/2 cup Brown Sugar
- 1/2 cup Pecans
- 1/4 tsp Kosher Salt
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and toast pecans for 7–10 minutes until fragrant.
- Cool, chop, and reserve ½ cup for topping.
- Reduce oven to 325°F.
- Mix 2 tbsp each of oil, flour, and butter-flavored shortening to make a paste and brush inside the cake pan generously.
- Sift flour, baking powder, and salt in a bowl and then toss in chopped pecans (minus reserved ½ cup).
- In a stand mixer, cream butter, shortening, cream cheese, brown sugar, and sugar for 7–8 minutes.
- Add eggs one at a time, scraping bowl between each.
- Add vanilla, butter vanilla emulsion, and maple flavoring and mix for 15 seconds, scrape, then mix another minute.
- Mix in half of the dry ingredients, then sour cream, then the rest of the dry mix until smooth.
- Fold the batter gently to evenly distribute the pecans.
- Pour batter into prepared pan.
- Bake 1 hour to 1 hour 15–25 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
Glaze:
- Melt butter in a nonstick skillet over medium heat.
- Add brown sugar and whisk until smooth.
- Simmer on low for 5 minutes, stirring occasionally.
- Add heavy cream and whisk until fully combined (about 3–5 minutes).
- Stir in reserved ½ cup pecans.
- Pour warm glaze over the fully cooled cake.
Notes
- Toasting the pecans enhances their flavor—don’t skip this step.
- The cake release mixture helps the cake come out cleanly with crisp, defined edges—more effective than butter and flour alone.
| Calories | 680kcal |
| Carbohydrates | 70g |
| Fiber | 2g |
| Fat | 43g |
| Protein | 7g |
| Cholesterol | 129g |
Tips To Ease Your Job!
- Toast Pecans in Advance– Toast and chop the pecans a day ahead and store them in an airtight container. This cuts down prep time on baking day and enhances their nutty flavor.
- Use Room Temperature Ingredients– Take out butter, eggs, cream cheese, and sour cream at least 30–60 minutes before starting. They blend more smoothly and create a better-textured batter.
- Make the Cake Release Paste First– Prepare the homemade cake release paste before anything else, and keep it handy. Brushing the pan early ensures it’s ready as soon as the batter is mixed.
- Measure Ingredients Before Mixing– Pre-measure and set out all ingredients, especially helpful with multiple extracts and dry ingredients, so you can move seamlessly through the steps.
