There’s something undeniably comforting about a classic butter pecan pound cake. Imagine a rich, buttery cake with a tender crumb, studded with crunchy, caramelized pecans and topped with a luscious glaze that melts into every bite. Whether you’re a seasoned baker or just starting out, this old school butter pecan pound cake recipe is a timeless treat that never fails to impress.
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Why You’ll Love This Butter Pecan Pound Cake Recipe
This butter pecan pound cake is the ultimate dessert for anyone who loves rich, comforting flavors. Here’s why it’s a must-try:
Irresistible Flavor: The combination of butter, roasted pecans, and warm cinnamon creates a taste that’s both indulgent and cozy.
Perfect Texture: Thanks to sour cream and room-temperature ingredients, this cake is incredibly moist with a tender, melt-in-your-mouth crumb.
Easy to Make: Despite its impressive taste, this old school butter pecan pound cake recipe is simple enough for bakers of all skill levels.
Versatile Dessert: Enjoy it as a sweet treat with coffee, a decadent dessert with ice cream, or even as a special breakfast indulgence.
Whether you’re baking for a special occasion or just craving something sweet, this butter pecan pound cake recipe is sure to become a favorite. Let’s get started!
Key Ingredients and Their Roles
Every great recipe starts with quality ingredients, and this butter pecan pound cake is no exception. Here’s a breakdown of what you’ll need and why each component matters:
For the Cake
- Butter: The star of the show, butter gives the cake its rich, indulgent flavor and tender texture. Make sure it’s softened for easy mixing.
- Granulated and Brown Sugar: Granulated sugar adds sweetness, while brown sugar brings a hint of caramel-like depth.
- Eggs: Room-temperature eggs blend smoothly into the batter, creating a light and airy texture.
- Sour Cream: This secret ingredient keeps the cake moist and adds a slight tang that balances the sweetness.
- Vanilla and Almond Extracts: These enhance the flavor profile, giving the cake a warm, aromatic finish.
- All-Purpose Flour: The foundation of the cake, providing structure without making it too dense.
- Baking Powder and Baking Soda: These leavening agents help the cake rise perfectly.
- Salt: A pinch of salt enhances all the other flavors.
For the Butter Pecan Filling
- Pecans: Roasted pecans add a delightful crunch and nutty flavor. Toasting them beforehand intensifies their taste.
- Butter and Brown Sugar: These create a caramel-like coating for the pecans, adding richness and sweetness.
- Cinnamon: A touch of warmth and spice that complements the buttery, nutty flavors.
For the Butter Glaze
- Powdered Sugar: Creates a smooth, sweet glaze that hardens slightly for a perfect finish.
- Evaporated Milk: Adds creaminess without making the glaze too thin.
- Vanilla and Almond Extracts: Echo the flavors in the cake for a cohesive taste.
- Cinnamon: A subtle spice that ties everything together.
Why These Ingredients Work Together
This butter pecan pound cake recipe is a masterpiece of balance. The butter and sugar create a rich base, while the pecans and cinnamon add layers of flavor and texture. The sour cream ensures the cake stays moist, and the glaze adds a final touch of sweetness that ties it all together.
Step-by-Step Instructions
Ready to bake the best butter pecan pound cake of your life? Follow these easy steps, and you’ll have a show-stopping dessert in no time. Let’s get started!
1. Prep Your Ingredients
- Ensure all ingredients are at room temperature (butter, eggs, sour cream, and milk). This helps them blend smoothly for a perfect texture.
- Preheat your oven to 330°F (165°C) and grease a bundt pan or loaf pan generously with butter or non-stick spray.
2. Make the Butter Pecan Filling
- In a small bowl, combine 1 cup chopped pecans, 1/4 cup melted butter, 1/2 cup brown sugar, 1 teaspoon cinnamon, 2 drops vanilla extract, 2 drops almond extract, and a sprinkle of salt.
- Mix until the pecans are evenly coated. Set aside.
3. Prepare the Cake Batter
- In a large mixing bowl, cream together 2 1/2 sticks softened butter, 2 1/2 cups granulated sugar, and 1/3 cup brown sugar until light and fluffy (about 3-4 minutes).
- Add 5 eggs, one at a time, mixing well after each addition.
- Stir in 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the butter mixture, alternating with 1 cup sour cream + 3 tablespoons milk. Mix until just combined—don’t overmix!
4. Assemble the Cake
- Pour half of the batter into your prepared pan.
- Sprinkle the butter pecan filling evenly over the batter.
- Top with the remaining batter, spreading it gently to cover the filling.
5. Bake to Perfection
- Bake for 1 hour and 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
6. Make the Butter Glaze
- In a small bowl, whisk together 4 tablespoons melted butter, 4 tablespoons evaporated milk, 1 1/2 to 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1/8 teaspoon salt, and 1/4 teaspoon cinnamon
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides
Tips for Success
Want to make sure your butter pecan pound cake turns out perfectly every time? Here are some expert tips to help you nail this old school butter pecan pound cake recipe like a pro:
1. Use Room Temperature Ingredients
- Let your butter, eggs, sour cream, and milk sit out for about 30 minutes before starting. Room-temperature ingredients blend more easily, creating a smooth batter and even bake.
2. Don’t Overmix the Batter
- Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake instead of the light, tender crumb you’re aiming for.
3. Toast the Pecans
- For maximum flavor, toast the pecans before adding them to the filling. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or toast them in a dry skillet over medium heat for 3-5 minutes. Let them cool before using.
4. Check for Doneness
- Ovens can vary, so start checking your cake at the 1-hour mark. Insert a toothpick or cake tester into the center—if it comes out with a few moist crumbs (not wet batter), it’s done.
5. Let the Cake Cool Completely
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This prevents it from breaking apart. Cool completely before adding the glaze to avoid a runny mess.
6. Customize the Glaze
- If you prefer a thicker glaze, use closer to 3/4 cup of powdered sugar. For a thinner glaze, stick to 1 1/2 cups. Adjust to your liking!
7. Store It Right
- Keep your butter pecan pound cake fresh by storing it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months.
For more delicious recipes, check out our Desserts Category.
Serving and Storage Suggestions
Once your butter pecan pound cake is baked, glazed, and ready to go, it’s time to think about how to serve and store it. Here’s everything you need to know to keep your cake fresh and make it shine:
How to Serve
- As a Dessert: Slice the cake and serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- With Coffee or Tea: Pair a slice with your favorite hot beverage for a cozy afternoon snack.
- For Breakfast: Yes, you read that right! This butter pecan pound cake is sweet enough to double as a special breakfast treat.
Storage Tips
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This helps maintain its moisture and flavor.
- Refrigerate for Longer Freshness: If you need to keep it longer, refrigerate it for up to 1 week. Let it come to room temperature before serving for the best texture.
- Freezing Instructions: Wrap the cake (or individual slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating Tips
- For a warm, fresh-from-the-oven feel, microwave a slice for 10-15 seconds or warm it in a 300°F (150°C) oven for 5-10 minutes.
Conclusion
This butter pecan pound cake recipe is a true classic—rich, flavorful, and perfect for any occasion. Whether you’re baking for a crowd or treating yourself, this cake is sure to impress. So, grab your ingredients, follow the steps, and enjoy every delicious bite. Happy baking!
Other Pound Cakes to Try :
Butter Pecan Pound Cake Recipe
Ingredients
For the Cake
- 2 1/2 cups granulated sugar
- 1/3 cup brown sugar
- 2 1/2 sticks butter softened
- 5 eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 3 tablespoons milk room temperature
For the Butter Pecan Filling:
- 1 cup chopped pecans roasted
- 1/4 cup butter melted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 drops vanilla extract
- 2 drops almond extract
- Sprinkle of salt
For the Butter Glaze:
- 4 tablespoons butter melted
- 4 tablespoons evaporated milk
- 1 1/2 to 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 330°F (165°C). Grease a bundt pan or loaf pan generously with butter or non-stick spray.
Make the Butter Pecan Filling:
- In a small bowl, combine 1 cup chopped pecans, 1/4 cup melted butter, 1/2 cup brown sugar, 1 teaspoon cinnamon, 2 drops vanilla extract, 2 drops almond extract, and a sprinkle of salt. Mix until the pecans are evenly coated. Set aside.
Prepare the Cake Batter:
- In a large mixing bowl, cream together 2 1/2 sticks softened butter, 2 1/2 cups granulated sugar, and 1/3 cup brown sugar until light and fluffy (about 3-4 minutes).
- Add 5 eggs, one at a time, mixing well after each addition.
- Stir in 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the butter mixture, alternating with 1 cup sour cream + 3 tablespoons milk. Mix until just combined—don’t overmix!
Assemble the Cake:
- Pour half of the batter into your prepared pan.
- Sprinkle the butter pecan filling evenly over the batter.
- Top with the remaining batter, spreading it gently to cover the filling.
Bake the Cake:
- Bake for 1 hour and 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Make the Butter Glaze:
- In a small bowl, whisk together 4 tablespoons melted butter, 4 tablespoons evaporated milk, 1 1/2 to 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1/8 teaspoon salt, and 1/4 teaspoon cinnamon.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Serve and Enjoy:
- Slice and serve your butter pecan pound cake as a dessert, snack, or even breakfast treat. Store leftovers in an airtight container.
Notes
Nutrition Information (Per Serving)
- Calories: 450
- Fat: 25g
- Protein: 6g
- Carbs: 52g
- Sugar: 35g
- Fiber: 2g
- Cholesterol: 120mg
- Sodium: 300mg
FAQs
1. Can I use a different type of nut instead of pecans?
Absolutely! While pecans are traditional for this recipe, you can substitute them with walnuts or almonds. Just make sure to toast them for the best flavor.
2. Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors have more time to meld. Bake it a day in advance, store it properly, and add the glaze before serving.
3. Why do my ingredients need to be at room temperature?
Room-temperature ingredients blend more easily, creating a smooth batter and ensuring even baking. Cold ingredients can lead to a lumpy batter and uneven texture.
4. Can I freeze this cake?
Definitely! Wrap the cooled cake (or individual slices) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
5. My cake is browning too quickly. What should I do?
If the top of your cake is browning too fast, loosely tent it with aluminum foil halfway through baking. This will prevent over-browning while allowing the cake to bake through.
6. Can I skip the glaze?
Of course! The cake is delicious on its own, but the glaze adds an extra layer of sweetness and flavor. If you prefer a less sweet option, you can skip it or drizzle lightly.
7. How do I know when the cake is done?
Insert a toothpick or cake tester into the center of the cake. If it comes out with a few moist crumbs (not wet batter), the cake is done. Overbaking can dry it out, so keep an eye on it.
8. Can I use a different pan?
Yes, you can use a loaf pan or a 9×13-inch baking dish. Adjust the baking time accordingly, as smaller or larger pans may require less or more time in the oven.
9. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes a binder like xanthan gum for the best texture.
10. How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for longer storage.
If you have more questions, feel free to ask in the comments below. Happy baking!