Moist Butter Pecan Pound Cake

Butter Pecan Pound Cake is a decadent dessert that combines the richness of buttery pound cake with the delightful crunch of toasted pecans. This indulgent treat is perfect for special occasions or as a sweet way to elevate your everyday dessert game.

Why You’ll Love This Cake

• Unmatched Flavor: The combination of toasted pecans and buttery cake creates an irresistible flavor profile.
• Versatile: Perfect for holidays, potlucks, or a simple afternoon treat.
• Crowd-Pleaser: Its rich texture and nutty taste make it a hit at any gathering. For more ideas, check out our Dulce De Leche Cake and Salted Caramel Kentucky Butter Cake.

Ingredients for Butter Pecan Pound Cake

Ingredients

• Cake:
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 1/2 cups toasted pecans, chopped
• Glaze:
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla extract

Equipment

• Stand or hand mixer
• Mixing bowls
• Bundt or loaf pan
• Saucepan
• Cooling rack

How to Make Butter Pecan Pound Cake

1. Prepare the Pecans

• Preheat your oven to 350°F (177°C).
• Arrange the pecans in a single level on a baking distance.
• Toast for 8 – 10 minutes, stirring formerly half through.

2. Mix Dry Ingredients

• In a bowl, mix the flour, baking powder, and salt, then whisk until well combined.
• Set aside.

3. Cream Butter and Sugar

• In a large bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes.
• Add the eggs one by one, ensuring each is fully incorporated before adding the next.

4. Combine Wet and Dry Ingredients

• Gradually mix the dry ingredients into the creamed mixture, alternating with the milk.
• Stir in vanilla extract and toasted pecans.

5. Bake the Cake

• Grease and flour your Bundt or loaf pan.
• Evenly distribute the batter into the prepared pan.
• Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake in the pan for 15 minutes, then move it to a wire rack to finish cooling.

6. Make the Glaze

• Heat the butter in a small saucepan over medium heat until melted.
• Stir in brown sugar and heavy cream, bringing the mixture to a simmer.
• Cook for 2–3 minutes, then take it off the heat and stir in the vanilla extract.

7. Assemble and Serve

• Drizzle the warm glaze over the cake once it has cooled.
• Garnish with additional toasted pecans if desired. For another dessert inspiration, explore our Pumpkin Dump Cake Recipe.

Recipes You’ll Love

• Soft Red Velvet Pound Cake
• Strawberry Crunch Cake
• Cotton Candy Cake
• Watermelon Cake

FAQs

How do I toast pecans for the cake?

Spread pecans on a baking sheet and bake at 350°F (177°C) for 8–10 minutes, stirring once halfway through. Toasting brings out their flavor and adds a satisfying crunch.

Can I substitute whole milk in the recipe?

Yes, you can use buttermilk or a non-dairy alternative like almond milk. The texture may shift slightly, but the flavor will remain just as delicious.

How do I ensure my Butter Pecan Pound Cake stays moist?

Use room-temperature ingredients, avoid overmixing, and don’t overbake. The glaze also helps lock in moisture.

Conclusion

Butter Pecan Pound Cake is a timeless dessert that combines buttery richness with the satisfying crunch of pecans. Its versatility and crowd-pleasing flavor make it a must-try for any occasion. Give this recipe a try and share the joy with your loved ones.

Key Takeaways

• Toast pecans to elevate their flavor.
• Use high-quality ingredients for the best results.
• The glaze adds moisture and enhances the overall taste.

For more delicious ideas, check out these unique cake flavors!

For more baking tips, visit King Arthur Baking.