This classic Southern Pecan Pound Cake Recipe is a moist and tender pound cake packed with butter pecan flavor! It's a perfect blend of traditional pound cake filled with crunchy toasted pecans in every bite!
Butter pecan anything is so popular in the south, and for good reason! It's simply delicious! Buttery, nutty, and with a subtle hint of caramel flavors to boot! All this combined and the result is pound cake heaven!
Why you’ll love this pecan pound cake recipe!
- Easy Recipe: Made with simple ingredients, this pound cake is simple to make.
- Butter Pecan Flavor: All the goodness of butter, sugar, vanilla and pecans baked in a scrumtious cake.
This post is sponsored by Dixie Crystals in conjunction with #FallFlavors week. All opinions are my own.
If you are from the south you know pecans are pretty much a staple. And not in any boring kind of way. They are so dang good! The flavor is unlike anything else!
The crunch and texture add deliciousness to just about anything!
Add to that a caramel flavor that comes along with good quality pure cane sugar and you have decadence!
I'm using Dixie Crystals sugar and there’s a reason they have been a high-quality sweetener of choice for over 100 years. Sugar is one of the most versatile ingredients. It enhances flavor, aroma, texture, and browning. It balances flavor and adds moisture.
And it sure does add all of those things to this cake!
Ingredients for Pecan Pound Cake
- Butter - Butter is really the base of the cake. You need 4 sticks and make sure to use real butter for this pecan pound cake. I don't recommend making any subsitutions.
- Sugar - I like to use a mixture brown sugar and granulated pure cane sugar. It gives the right amount of sweetness and texture.
- Eggs - They bind the cake together while giving moisture. Can't have pound cake without eggs!
- Vanilla Extract & Table Salt - Both give the cake flavor. Don't go for imitation vanilla if you can help it. The real stuff truly gives a better flavor.
- All-Purpose Flour - you can also use a cake flour for a little lighter cake. However, all-pourpose works for a nice dense cake as well.
- Baking Powder - This gives the cake some lift to the crumb, so it's not overly heavy.
- Buttermilk - This adds moisture and flavor to the cake.
- Chopped Toasted Pecan - I think toasting the pecans really gives an amazing buttery, nutty taste. It is worth taking the extra step for the flavor. Here's and easy way to TOAST PECANS. If you don't have the five minutes or so you still can make it without toasting. Once you do it you though, will never go back to making it without.
How to Make the Best Butter Pecan Pound Cake
✱ Be sure to see the recipe card below for exact ingredients and instructions!
Step 1 | Preheat and Prepare Pan
Preheat the oven to 325°. Not 350! Toss roasted pecans in flour.
Step 2 | Cream Butter and Sugar, add Eggs, and Extract
Beat the butter and sugars until creamy. Add the eggs 1 at a time, making sure each is incorporated before adding the next. Then stir in the vanilla.
Bringing the eggs to room temperature will allow the mixer not to overwork the batter. Less mixing makes a more tender cake.
Step 3 | Add Dry and Wet Ingredients Alternately
Beginning with dry ingredients, add flour mixture followed by and ending with the buttermilk (wet ingredients), a little at a time.
Stir prepared pecans evenly into the pound cake batter. Then fill the prepared pan with the batter.
Step 4| Bake & Cool
Bake at 325°. Take a peek halfway through to see if it is browning too quickly. Tent with foil to prevent over-browning, if needed.
Remove and let cool in the pan for 15 minutes. Turn over (or invert) onto a wire cooling rack to finish cooling before serving.
Frequently Asked Questions
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours leave a comment below, I'll get back to you with an answer.
Butter pecan is a combination of pecans, butter, and vanilla. You can often find it in ice cream form or even in cookies or cakes. However, that flavor combination is also found wrapped up in this butter pecan pound cake.
Tossing the pecans in flour will help the pecans not to sink to the bottom. This allows them to distribute more evenly in the cake. The thicker batter also helps with this. The extra step is worth it for pecan bits in every bite!
Yes! Pour batter into two greased 9 X 5 inch loaf pans. Bake at 325° for 45 to 60 minutes. You can also halve the ingredients to make one.
No, you can also use plain milk. I love the texture and flavor buttermilk lends to a poundcake though. If you don't have buttermilk, you can make your own substitution. The basic ratio to make one cup buttermilk is: 1 tablespoon vinegar or lemon juice to a measuring cup and then add milk to the 1 cup mark. Stir to combine and let sit 5 to 10 minutes. You can do this while your milk comes to room temperature.
Variations or Add-Ins:
Storage for Pecan Pound Cake:
Leftover
- Cover tightly with plastic wrap or foil or place in an airtight container and store on countertop or in the refrigerator for 3 to 5 days.
Freezing
- Wrap the baked and cooled pound cake in 1-2 layers of plastic wrap, then foil. Freeze for up to 3 months.
- To thaw, allow to thaw wrapped in the refrigerator. Then bring to room temperature before serving. You may also slightly warm in microwave if desired.
Tips
- Always use real butter for a pound cake. Don't substitute!
- Make sure to generously grease the pan with baking spray or butter and then dust with flour so that the cake will not stick.
- Bring all your ingredients to room temperature. That means the butter, eggs, and buttermilk. This allows the ingredients to emulsify and come together properly. If they are cold they won't bake properly.
- Make sure each egg is mixed in before the next is added.
- Leave at least 2 inches from the batter to the top of the pan. If your pan is smaller and you have extra, fill a few muffin tins with the extra. If this is the case watch your cook time it may need to be decreased.
- Bake low and slow (325° not 350°). Pound cake is heavy and requires a cooler oven temperature. It can take up to 90 minutes for a cake to bake.
What to Serve with Southern Butter Pecan Pound Cake
- There's a simple beauty about a pound cake. It's doesn't really need all the bells and whistles and fanfare. A simple slice is just quite nice, in my opinion.
- However, if you want something to top it off serve it with a scoop of ice cream or a dollop of whipped cream.
- Topping it with the brown sugar icing from my fresh apple cake would be divine or a sprinkling of powdered sugar would be nice as well.
- You could also make a simple glaze of 1 cup powdered sugar, 1 Tablespoon of milk, and ½ teaspoon of rum or maple extract.
More delicious cake recipes:
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CAN YOU SMELL THAT AROMA? FALL IS IN THE AIR!
I am so excited! It's that time of year! Time for Fall Flavors Week! A week where multiple food bloggers, like myself, share fall-inspired recipes, and offer a fantastic giveaway, too!
We have a group of sponsors that have donated some amazing prizes, and you can enter to win them right here on this blog post. Check it out right below the recipe card!
Pecan Pound Cake Recipe
Ingredients
- 2 cups butter, softened
- 1 cup granulated sugar
- 1 ½ cup brown sugar, packed
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon table salt
- 4 cups all-purpose flour sifted, spooned and leveled; divided
- 1 cups buttermilk, room temperature
- 4 cups chopped toasted pecans
Instructions
- Preheat oven to 325°. In a small bowl toss pecans with ¼ cup flour
- Beat butter on medium speed with a stand or hand mixer. Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes). Add eggs in 1 at a time, beating until just blended. Stir in vanilla.
- In a medium bowl stir together baking powder, salt, and 3 ¾ cups flour. Add this flour mixture to the butter mixture, alternating with buttermilk. Beging and ending with flour mixture until just combined. Do not over mix. Gently stir pecans into the batter.
- Spray a 10-inch tube or 10 to 12 cup bundt pan with baking spray or butter and flour pan. Pour batter into the pan and smooth the top with spatula.
- Bake for 70 to 90 minutes or until a wooden pick comes out mostly clean. Check at about 45 minutes and if the cake is browning too quickly add foil over the top and finish baking. Cool in pan for 15 minutes and then turn onto a cooling rack to finish cooling.
✱ Nikki's Tips
- Always use real butter for a pound cake. Don't substitute!
- Make sure to generously grease the pan with baking spray or butter and then dust with flour so that the cake will not stick.
- Bring all your ingredients to room temperature. That means the butter, eggs, and buttermilk. This allows the ingredients to emulsify and come together properly. If they are cold they won't bake properly.
- Make sure each egg is mixed in before the next is added.
- Leave at least 2 inches from the batter to the top of the pan. If your pan is smaller and you have extra, fill a few muffin tins with the extra. If this is the case watch your cook time it may need to be decreased.
- Bake low and slow (325° not 350°). Pound cake is heavy and requires a cooler oven temperature. It can take up to 90 minutes for a cake to bake.
Nutrition
More #FallFlavors Recipes Below:
Appetizers, Cocktails, and Snacks
- Apple Cider Old-Fashioned from Books n' Cooks
- Fall Charcuterie Board from The Spiffy Cookie
- Sweet And Spicy Pecans from Simple and Savory
Breakfast and Baked Goods
- Apple Cider Pecan Granola from Family Around The Table
- Apple Cinnamon Bread from Life Love and Good Food
- Apple Pecan Scones from Hezzi-D's Books and Cooks
- Gluten-Free Apple Cider Doughnuts from Frugal & Fit
- Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World
Soups and Salads
- Caramel Apple Pear Salad from Eat Move Make
- Creamy Autumn Squash Soup from Blogghetti
Side Dishes
- Balsamic Glazed Cipollini Onions from West Via Midwest
- Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen's Kitchen Stories
- Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients
Main Dishes
- Cider Brined Baked Chicken from Palatable Pastime
- Cranberry Pecan Chicken Salad from Cheese Curd In Paradise
Desserts
- Air Fryer Apple Fritters from Devour Dinner
- Apple Cider Tea Madeleines from Jolene's Recipe Journal
- Apple Crumb Bars from SueBee Homemaker
- Apple Nachos from Take Two Tapas
- Butterscotch Blondies from That Recipe
- Carrot Cake Cupcakes from Fresh April Flours
- Fall Fruit Galette from Cindy's Recipes and Writings
- Giant Butterscotch Cookies from An Affair from the Heart
- Gluten-Free Apple Pie from The Fresh Cooky
- Mini Pumpkin Cheesecake from Art of Natural Living
- Pear & Butternut Squash Crisp from Savory Moments
- Pecan Pound Cake from Soulfully Made
- Sour Cream Apple Pie from House of Nash Eats
- Sour Cream Coffee Cake Recipe from Lemon Blossoms
Time to check out the prizes
Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.
Prize 1: Texas Pecan Candy Basket from Millican Pecan
The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a ½ lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.
Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals
Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.
Prize 3: 3 Month Melissa's Produce Gift Subscription
A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa's, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.
Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea
Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.
Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value
Prize 5: A selection of six flavors of Oat Crackers from Nairn's
One winner will receive a box of each Nairn's Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn's has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value
Prize 6: A Selection of extracts from Taylor and Colledge.
One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value
a Rafflecopter giveawaySix (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase is necessary. Void where prohibited by law. Must be 18 years of age or older to enter the giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.
Julie says
I love any pound cake recipe for fall!
Amy (Savory Moments) says
This looks so buttery and so delicious! I'm going to be giving it a try this fall for sure!
Karen @Karen's Kitchen Stories says
This cake looks amazing. I'll not rest until I make it!
Cindy says
All those pecans put the pound cake over the top!
Lynn @ Fresh April Flours says
This looks CRAZY buttery and I can't even! Adding to my cake recipe stash ASAP.
Inger @ Art of Natural Liivng says
This is so pretty made in the bundt pan. Looks so flavorful too!
Rebecca says
I love a good pound cake, and this pecan pound cake was no different! I loved that I had basically everything already in my house to make this, the buttery flavor with the pecans crunchiness was amazing!
Jennifer says
I am drooling over here. This is going on my to make list asap.
Jolene says
Looks delicious and I love the detailed instructions and tips!
Kathleen Pope says
This is in the oven, finishing up now. Oh my word, everyone keeps coming in asking me what is baking! But I have to save it for a ladies group tomorrow!
Nikki Lee says
The smell of a baking pound cake sure does bring them to the kitchen! I hope your ladies group enjoyed it!
Hezzi-D says
Butter pecan pound cake? You can count me in!
Jennifer says
Wow! Loving all the pecans, and buttery, caramel flavors of this fabulous looking cake.
Nikki Lee says
Thank you, Jennifer! Those flavors combined make for a delicious cake!
Lisa Kerhin says
This is a beautiful pound cake studded with those yummy pecans.