If you’ve been searching for that perfect dessert to warm hearts and fill your kitchen with irresistible aromas, you’re in the right place. This Butter Pecan Pound Cake Recipe is the ultimate crowd-pleaser, combining the rich creaminess of buttery cake with the delightful crunch and deep flavor of toasted pecans. Each bite brings a perfect balance of moist texture and nutty sweetness that makes it an unforgettable treat for any occasion, whether it’s a cozy family gathering or an elegant afternoon tea. Trust me, once you try this Butter Pecan Pound Cake Recipe, it will quickly become one of your most treasured recipes to share.
Ingredients You’ll Need
Gathering the ingredients for this Butter Pecan Pound Cake Recipe is a breeze because it calls for simple staples you likely have on hand. Each ingredient plays a vital role: from the softened butter that creates a luscious texture, to the toasted pecans that add that perfect nutty crunch and depth of flavor.
- Unsalted butter (1 cup, softened): For that rich, creamy base that keeps the cake moist and tender.
- Granulated sugar (2 cups): Adds sweetness and helps create the beautiful golden crust.
- Large eggs (4): Bind everything together and add structure while keeping the cake light.
- All-purpose flour (3 cups): Provides the necessary body and crumb for a classic pound cake.
- Baking powder (1/2 tsp): A gentle lift to ensure your cake bakes perfectly fluffy without losing its dense charm.
- Salt (1/2 tsp): Enhances and balances the sweetness throughout.
- Whole milk (1 cup): Adds moisture, making every slice irresistibly soft.
- Vanilla extract (1 tsp): Brings warmth and depth to the cake’s flavor profile.
- Chopped pecans (1 1/2 cups, toasted): Imparts a toasty, buttery crunch that’s the heart of this pound cake’s appeal.
How to Make Butter Pecan Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 325°F (163°C) and grease a 10-inch bundt or tube pan with butter, then dust it lightly with flour. This simple prep ensures your pound cake releases easily and bakes evenly.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color — this step is crucial for that melt-in-your-mouth crumb we all crave.
Step 3: Add Eggs One at a Time
Next, incorporate the eggs individually, making sure to beat well after each addition. This method helps keep the batter smooth and aerated, ensuring a tender cake texture without any lumps.
Step 4: Combine Dry Ingredients Separately
Whisk together the flour, baking powder, and salt in a separate bowl. Pre-mixing your dry ingredients creates an even distribution of the raising agent and salt which promotes consistent rising throughout the cake.
Step 5: Alternate Adding Flour Mixture and Milk
Begin by adding a portion of the flour mixture to the butter mixture, then follow with some milk, repeating until all is combined—always ending with flour. Mix just until you see no streaks of flour; overmixing at this stage can lead to a tougher cake crumb.
Step 6: Stir in Vanilla and Toasted Pecans
Gently fold in the vanilla extract and your toasted chopped pecans. The toasted nuts bring smoky, buttery notes and texture that transform this cake from ordinary to show-stopping.
Step 7: Bake Your Cake
Pour the batter into your prepared pan, smoothing the surface for an even rise. Bake the cake for 70 to 80 minutes until a toothpick inserted in the center comes out clean—a sign that your butter pecan pound cake is beautifully done.
Step 8: Cool and Release
Allow the cake to cool in the pan for about 15 minutes to firm up before turning it out onto a wire rack. Cooling completely before slicing ensures clean, perfect slices that hold their shape.
How to Serve Butter Pecan Pound Cake Recipe
Garnishes
This cake shines on its own, but a few simple garnishes can elevate it even further. Try a dusting of powdered sugar or a light drizzle of caramel sauce for added sweetness. Fresh whipped cream or even a scoop of vanilla ice cream makes a perfect finishing touch for those special occasions.
Side Dishes
Pair your Butter Pecan Pound Cake Recipe with fresh fruit like sliced apples or pears to complement its buttery richness with a touch of brightness. A fragrant cup of coffee or a smooth black tea is also a wonderful companion, balancing the cake’s sweetness effortlessly.
Creative Ways to Present
For an eye-catching dessert, serve slices of the pound cake with a sprinkle of chopped toasted pecans and a small dollop of spiced whipped cream on top. Another fun idea is to layer thick slices with alternating layers of fruit preserves and cream cheese frosting for a festive trifle twist.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Butter Pecan Pound Cake Recipe tightly in plastic wrap or store it in an airtight container to keep it moist. It stays fresh at room temperature for up to three days, making it a convenient make-ahead dessert.
Freezing
You can freeze this cake by wrapping it well in plastic wrap followed by foil, or placing it in a freezer-safe container. Thaw overnight in the fridge before serving; it holds up beautifully and will taste just as wonderful as fresh.
Reheating
If you enjoy your pound cake warm, simply place slices in a toaster oven or microwave for a few seconds. Warming enhances the buttery flavor and softens the texture, making each bite even more comforting and delicious.
FAQs
Can I use other nuts instead of pecans?
Absolutely! While pecans are traditional and offer that buttery, slightly sweet crunch, walnuts or almonds can also be delicious alternatives. Just be sure to toast them first to bring out their best flavor.
What makes this cake a pound cake?
The term “pound cake” originally referred to the equal parts of butter, sugar, eggs, and flour by weight. This recipe follows the classic style with a rich, dense, and moist crumb distinct from lighter sponge cakes.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend suitable for cakes, you can enjoy this cake without gluten. Just check the blend doesn’t contain xanthan gum if you want to add it separately for structure.
How do I toast pecans properly?
Spread chopped pecans in a single layer on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, stirring once. Keep a close eye to prevent burning and let them cool before adding to the batter.
Is it okay to use salted butter instead of unsalted?
While you can use salted butter, it’s best to reduce or omit the additional salt in the recipe to avoid overpowering the cake’s delicate flavor balance.
Final Thoughts
Making this Butter Pecan Pound Cake Recipe is like giving yourself a warm hug straight from the oven. Its rich, buttery goodness combined with the toasty pecans promises to delight anyone lucky enough to have a slice. Whether you’re a seasoned baker or trying something new, this recipe is a fantastic way to create moments of pure joy in your kitchen. So go ahead, bake it, share it, and enjoy every bite!
Print
Butter Pecan Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Butter Pecan Pound Cake is a rich, moist dessert featuring a buttery vanilla-flavored batter studded with toasted pecans. Baked to golden perfection in a bundt pan, it offers a delightful crumb and nutty crunch, ideal for dessert or an indulgent afternoon treat.
Ingredients
Butter Pound Cake Batter Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which typically takes about 3-5 minutes using an electric mixer.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure a smooth, homogeneous batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
- Mix Batter: Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing which can make the cake dense.
- Add Flavor and Nuts: Stir in the vanilla extract and the toasted chopped pecans carefully into the batter.
- Fill Pan and Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula or spoon. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes. Then, invert the cake onto a wire rack and let it cool completely before slicing and serving to ensure clean slices and enhanced flavor.
Notes
- Make sure butter is softened but not melted for proper creaming.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely to avoid burning.
- Do not overmix the batter to keep the pound cake tender.
- Use a toothpick or cake tester to check doneness to avoid under or over baking.
- Allow the cake to cool completely before slicing to maintain its shape and texture.
