Why You’ll Love Butter Pecan Pound Cake Recipe
This cake has everything you want in a homemade dessert: a soft and buttery crumb, the crunch of toasted pecans, and a touch of cinnamon warmth. The sour cream keeps the cake moist, while the buttery pecan swirl adds irresistible texture and flavor. It’s elegant enough for special occasions yet simple enough to bake on a weekend.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
For the butter pecan filling:
1 cup chopped pecans
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 teaspoon ground cinnamon
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
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Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
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In a small bowl, mix together the chopped pecans, melted butter, brown sugar, and ground cinnamon to create the filling.
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Spoon half of the batter into the prepared bundt pan. Sprinkle the pecan filling evenly over the batter. Top with the remaining batter.
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Use a knife to gently swirl the batter and pecan filling together to create a marbled effect.
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Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
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Slice and enjoy.
Servings and timing
This Butter Pecan Pound Cake serves about 12-14 people.
Preparation time: 20 minutes
Baking time: 60-70 minutes
Cooling and glazing: 45 minutes
Total time: Approximately 2 hours 15 minutes
Variations
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Maple Twist: Substitute the vanilla extract in the glaze with maple extract for a cozy maple flavor.
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Nut-Free Version: Omit the pecan filling entirely for a simple vanilla pound cake.
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Cream Cheese Glaze: Replace the milk in the glaze with 2 tablespoons of softened cream cheese for a tangy topping.
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Spice it Up: Add 1/4 teaspoon nutmeg to the batter for extra spice depth.
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Mini Cakes: Use mini bundt pans for individual servings and adjust the bake time to about 25-30 minutes.
Storage/Reheating
Store the Butter Pecan Pound Cake in an airtight container at room temperature for up to 3 days.
To keep it fresh longer, refrigerate for up to 1 week.
For freezing, wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
To reheat, microwave a slice for 10-15 seconds or let it come to room temperature before serving.
FAQs
What makes this cake moist?
The addition of sour cream in the batter keeps the cake soft and moist without making it too dense.
Can I use a regular cake pan instead of a bundt pan?
Yes, but bundt pans are preferred for even baking and the beautiful shape. If using a loaf or round pan, adjust the baking time accordingly.
Can I toast the pecans before adding them?
Yes, toasting the pecans beforehand enhances their flavor. Simply toast them in a dry pan for 2-3 minutes over medium heat.
Is there a substitute for sour cream?
You can use plain Greek yogurt as a 1:1 substitute for sour cream.
How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.
Can I make this cake in advance?
Yes, it actually tastes better the next day as the flavors develop. Just store it properly to maintain freshness.
What can I use instead of brown sugar in the filling?
You can use white sugar with a bit of molasses if you’re out of brown sugar.
Does this cake need to be refrigerated?
Not necessarily, but if your kitchen is warm or humid, it’s best to refrigerate to preserve freshness.
Can I double the glaze?
Absolutely. If you love extra glaze, feel free to double the recipe and drizzle generously.
What’s the best way to drizzle the glaze?
Use a spoon or pour the glaze into a small piping bag or zip-top bag with a snipped corner for more control.
Conclusion
Butter Pecan Pound Cake is a crowd-pleasing dessert that brings together buttery richness, nutty crunch, and a sweet vanilla glaze. Whether you’re serving it at a holiday dinner or enjoying a quiet slice with coffee, this cake is sure to impress. Give it a try—you may just find your new favorite pound cake.
