Butter Pecan Pound Cake – Rich, Nutty, Moist & Perfectly Southern

Butter Pecan Pound Cake is the ultimate dessert for those who love deep, toasty flavor wrapped in a rich, buttery crumb. This Southern classic is a decadent, moist pound cake loaded with buttery toasted pecans and finished with a glaze or dusting of powdered sugar. Every bite delivers a melt-in-your-mouth texture, subtle caramel notes, and a warm nutty crunch.

This cake is elegant enough for holidays, yet simple enough to enjoy with coffee or tea. It’s comfort food wrapped in golden, nutty perfection.

 Ingredients & Why They Work

Each ingredient plays a vital role in creating the signature dense yet soft texture and bold buttery flavor:

 For the Cake:

• Unsalted Butter (1 cup or 2 sticks, room temp) – Adds richness and structure; key for pound cake texture.

• Granulated Sugar (2 cups) – Sweetens and gives a golden crust.

• Light Brown Sugar (½ cup) – Adds moisture and a subtle caramel flavor.

• Eggs (5 large, room temp) – Provide structure, moisture, and richness.

• All-Purpose Flour (3 cups) – The foundation for a tender but firm crumb.

• Baking Powder (½ tsp) – Provides a slight lift without compromising the dense pound cake structure.

• Salt (½ tsp) – Balances sweetness and enhances nutty flavor.

• Whole Milk (1 cup, room temp) – Moistens the batter for a soft crumb.

• Vanilla Extract (1 tbsp) – Warm, sweet flavor.

• Butter Extract (1 tsp, optional but recommended) – Enhances that buttery richness.

• Toasted Pecans (1½ cups, chopped) – The star mix-in: add crunch, flavor, and Southern soul.

 Optional Glaze:

• Powdered Sugar (1 cup)

• Heavy Cream or Milk (2–3 tbsp)

• Vanilla or Butter Extract (½ tsp)

 Step-by-Step Instructions

Step 1: Toast the Pecans

1. In a dry skillet over medium heat, toast chopped pecans for 3–5 minutes until fragrant.

2. Remove from heat and let cool. This enhances the pecans’ natural oils and brings out a deep, nutty flavor.

Step 2: Prep the Pan & Oven

• Preheat your oven to 325°F (165°C).

• Grease and flour a 10-cup Bundt or tube pan, or use baking spray with flour.

Step 3: Cream Butter & Sugars

1. In a large bowl or stand mixer, cream the butter, granulated sugar, and brown sugar together for 4–5 minutes until light and fluffy.

🧈 This step creates air pockets that help the cake rise and gives it a tender texture.

Step 4: Add Eggs One at a Time

1. Add eggs, one at a time, beating well after each addition.

2. Scrape down the bowl to ensure even mixing.

Step 5: Mix Dry & Wet Ingredients

1. In a separate bowl, whisk together flour, baking powder, and salt.

2. Add the dry ingredients to the butter mixture alternately with milk, beginning and ending with flour (⅓ flour, ½ milk, ⅓ flour, rest of milk, rest of flour).

3. Stir in vanilla extract, and butter extract if using.

4. Gently fold in toasted pecans.

Step 6: Bake

1. Pour batter into the prepared pan and smooth the top.

2. Bake for 70–80 minutes, or until a toothpick inserted comes out clean.

3. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Step 7: Glaze (Optional)

1. Whisk together powdered sugar, cream, and extract until smooth.

2. Drizzle over cooled cake, or dust lightly with powdered sugar for a classic finish.

 Why This Pound Cake is Loved

• Dense yet moist texture thanks to butter and balanced wet-to-dry ratio.

• Toasted pecans offer nutty crunch and aroma in every bite.

• Long shelf life – actually gets better the next day!

• Versatile – perfect plain, glazed, or served with whipped cream or fruit.

 Pro Tips for Perfect Pound Cake

• All ingredients should be room temperature for a smooth, even batter.

• Do not overmix once you add flour—mix just until combined to avoid toughness.

• Use real butter for authentic flavor—margarine won’t do!

• Store tightly wrapped at room temp for up to 4 days or freeze slices for longer storage.

 Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or caramel sauce.

• Enjoy with hot coffee, sweet tea, or bourbon whipped cream.

• Slice thinly and serve on a dessert platter with fresh berries and candied pecans.

Final Thoughts: A Cake That’s Rich, Rustic, and Refined

This Butter Pecan Pound Cake is everything a homemade cake should be—buttery, dense, moist, and deeply flavorful, with that irresistible crunch from toasted pecans. Whether you’re baking it for Sunday dinner, a holiday table, or a Southern-inspired treat, it’s a recipe that’s as memorable as it is easy.

Timeless. Southern. Satisfying. You’ll make this again and again.