Butter Pecan Pound Cake Recipe – A Toasty Slice of Happiness

When I think of my favorite cozy kitchen moments, the intoxicating aroma of a warm Butter Pecan Pound Cake wafting through the air always comes to mind. Imagine the sound of the oven gently humming as the cake bakes, filling your home with sweet, buttery fragrances that wrap around you like a warm blanket. This recipe captures those feelings perfectly—bringing together rich flavors with a delightful crunch from the pecans. Let me take you through a culinary journey that not only tantalizes your taste buds but also warms your heart.

Why You’ll Love It

• Quick and easy to make: From prep to oven, you’re just a half-hour away from deliciousness!
• Comforting homemade flavor: Each bite serves up nostalgia and joy.
• Made with simple ingredients: No need to rush to the specialty store—everything you need is likely in your kitchen.
• Great for any occasion: Birthdays, holidays, or just because—this cake suits it all.
• Always a crowd-pleaser: Friends and family will love it, and your home will feel so much warmer!

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened
  (Control the salt level by using unsalted.)
• 1/2 cup butter-flavored shortening
  (Adds richness and stability for a perfect texture.)
• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream or buttermilk
  (Choose whichever you have on hand for a moist finish.)
• 1 1/2 cups toasted pecans, chopped
  (They add that beloved nutty crunch!)
• 4 tablespoons butter (for glaze)
• 1/2 cup brown sugar (for glaze)
• 2 tablespoons milk or heavy cream (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)
• 1/2 cup powdered sugar, sifted (for glaze)

How to Make It

1. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread those chopped pecans on a baking sheet and let them toast for about 5 to 7 minutes. You’ll know they’re ready when that delightful nutty aroma fills your kitchen. Cool them down to keep the crunch intact!

2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, butter-flavored shortening, granulated sugar, and brown sugar together until light and fluffy—about 3 to 5 minutes should do it. The mixture should look like fluffy clouds!

3. Add Eggs and Vanilla: Beat in the eggs, one at a time. Mix well after each addition—trust me, this makes a difference. Stir in the vanilla extract—you’ll love the aroma that perks up your senses.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your creamy butter blend, alternating with the sour cream or buttermilk. Start and finish with the flour mixture. Remember, mix just until combined—no one likes a tough cake!

5. Fold in the Pecans: Gently fold in those lovely toasted pecans using a spatula. You’ll feel the soft dough surrounding the crunchy morsels—it’s pure magic.

6. Bake the Cake: Pour the batter into a greased and floured 10-inch bundt pan. Smooth the top with a spatula, then pop it into your preheated oven at 325°F (160°C). Bake for 70 to 80 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean—such a satisfying moment!

7. Cool and Glaze: Allow the cake to cool in the pan for 10-15 minutes before gently turning it out onto a wire rack. While the cake is cooling, grab a small saucepan. Melt the butter over medium heat, then add brown sugar and milk. Stir until smooth and bring it to a gentle boil for about 1 to 2 minutes. Finally, stir in your vanilla extract and sifted powdered sugar until silky beautiful. Drizzle that warm glaze over the cooled pound cake, and if you’re feeling fancy, sprinkle some extra toasted pecans on top!

Kitchen Tips

• Time-saving Trick: Make your pecans ahead of time and store them in a sealed bag for up to a week.
• Common Mistake Fix: If the cake domes too much, gently tap the pan on the counter before baking to release air bubbles.
• Flavor Twist: Add a hint of maple syrup to the glaze for a sweet and unexpected twist!

Serving Ideas

Nothing warms the heart quite like sharing a slice of Butter Pecan Pound Cake with your loved ones. This cake is perfect for Sunday brunch while surrounded by family, or it can serve as a delightful after-dinner treat on a rainy day. Pair it with a cup of coffee or a scoop of vanilla ice cream, and you’ve got sheer bliss! Drizzle with extra glaze and a sprinkle of toasted pecans for that extra touch.

Storing & Leftovers

• Store your Butter Pecan Pound Cake in an airtight container at room temperature for up to 4 days.
• If you want to keep it fresh longer, freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Just thaw before enjoying.
• Got leftovers? Thin slices make for a scrumptious cake sandwich with fresh butter or jam!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors blend beautifully.

Q: Can I swap any ingredients?
A: Of course! This recipe is very forgiving. Feel free to use Greek yogurt in place of sour cream or even experiment using different nuts.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic is just ideal—baking aroma is the best kind!

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell—when your house smells like happiness, you’ll know it’s time to dive in!

Final Thoughts

Baking a Butter Pecan Pound Cake isn’t just about the cake itself; it’s about the warmth, the memories, and the loved ones gathered around the table. This cake has a way of making ordinary days feel special and holidays even more joyous. I encourage you to try making it and add your personal touch—perhaps a hint of cinnamon or a burst of your favorite citrus zest in the glaze! Gather those close to you, slice up this cake, and enjoy each moment together. Because at the end of the day, it’s about flavors, laughter, and love—and nothing captures that quite like a slice of Butter Pecan Pound Cake.

Happy baking! 🍰💛

Butter Pecan Pound Cake

A delightful pound cake with rich butter flavors and crunchy toasted pecans, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Control the salt level by using unsalted.
• 1/2 cup butter-flavored shortening Adds richness and stability for a perfect texture.
• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream or buttermilk Choose whichever you have on hand for a moist finish.
• 1 1/2 cups toasted pecans, chopped They add that beloved nutty crunch!

Glaze Ingredients

• 4 tablespoons butter (for glaze)
• 1/2 cup brown sugar (for glaze)
• 2 tablespoons milk or heavy cream (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)
• 1/2 cup powdered sugar, sifted (for glaze)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and let them toast for about 5 to 7 minutes.
2. Cool the pecans to keep the crunch intact.

Making the Batter

1. In a large mixing bowl, beat the softened butter, butter-flavored shortening, granulated sugar, and brown sugar together until light and fluffy—about 3 to 5 minutes.
2. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your creamy butter blend, alternating with the sour cream or buttermilk.
4. Start and finish with the flour mixture. Mix just until combined.
5. Gently fold in the toasted pecans using a spatula.

Baking the Cake

1. Pour the batter into a greased and floured 10-inch bundt pan. Smooth the top and bake in the preheated oven at 325°F (160°C) for 70 to 80 minutes.
2. To check if it's done, insert a toothpick in the center; it should come out clean.

Glazing the Cake

1. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack.
2. In a small saucepan, melt the butter over medium heat, then add brown sugar and milk. Stir until smooth and bring to a gentle boil for about 1 to 2 minutes.
3. Stir in the vanilla extract and sifted powdered sugar until silky. Drizzle the warm glaze over the cooled cake.
4. If desired, sprinkle some extra toasted pecans on top.

Notes

Make pecans ahead of time and store them in a sealed bag for up to a week. If the cake domes too much, tap the pan on the counter before baking. Add a hint of maple syrup to the glaze for a tasty twist.