You know, my Aunt Margaret swore by two things: a good set of Tupperware and this butter pecan pound cake. She’d make it for every family reunion, and honestly, it was the only reason some of my cousins showed up. It’s my absolute favorite dessert, and I’ve spent years perfecting this recipe with butter that would make an Italian grandmother nod in approval. I’m talking about a cake so moist and rich, it makes you close your eyes after the first bite. The toasted pecans add this incredible crunch, and the brown sugar butter sauce? Well, let’s just say you might want to double that part. This has become my go-to dessert recipe for pretty much any occasion. Sure, I love making Italian butter cookies and my kids beg for peanut butter recipes, but this cake? This is the one people ask me to make again and again. It’s more reliable than my weather app.

1) Key Takeaways
2) Easy Butter Pecan Pound Cake Recipe
3) Ingredients for Butter Pecan Pound Cake
4) How to Make Butter Pecan Pound Cake
5) Tips for Making Butter Pecan Pound Cake
6) Making Butter Pecan Pound Cake Ahead of Time
7) Storing Leftover Pound Cake
8) Try these Desserts next!
9) Butter Pecan Pound Cake Recipe
10) Nutrition

1) Key Takeaways

What makes this pound cake so special? Well, it’s not just a cake, it’s a hug from your oven. The secret weapon? An entire 3 sticks of butter. I know, I know, but just go with it. You can’t make a legendary butter pecan cake without butter.

Why toast the pecans? Toasting them isn’t a suggestion, it’s a rule. It wakes up this deep, nutty flavor you didn’t even know was sleeping in there. Raw pecans just won’t give you that same magic.

What’s the biggest mistake people make? They rush it. Room temperature ingredients are non-negotiable for that perfect, velvety texture. Cold butter leads to sad, dense cake. Patience is the most important ingredient.

Can you make it ahead? Absolutely! This cake is practically better the next day. The flavors meld, the crumb gets even more tender. It’s one of those fantastic dessert recipes that loves a little planning.

2) Easy Butter Pecan Pound Cake Recipe

This isn’t a fancy, fussy cake. It’s a down-home, soul-warming kind of cake. My grandma used to say a good pound cake should be sturdy enough to mail across the country, and I think she was onto something.

I’ve been chasing the memory of her cake for years, and I’m pretty darn close with this version. It’s got that dense, moist crumb that holds up to a cup of coffee without crumbling, and a flavor that just gets better the longer it sits.

Now, I’m a huge fan of Italian butter cookies and I love experimenting with peanut butter recipes, easy or healthy versions alike. But when I need a showstopper, something that feels like a celebration all by itself, I come back to this pound cake. It’s the kind of recipe with butter that makes people forget their manners and ask for a second slice.

3) Ingredients for Butter Pecan Pound Cake

Butter: Yes, you read that right. Three whole sticks of unsalted butter. I know it sounds like a lot, but this is a pound cake, not a diet food. Using unsalted lets you control the salt. And please, for the love of all things baked, let it sit out until it’s so soft a finger leaves a deep dent.

Sugars: We’re using both brown and white sugar here. The brown sugar gives it that rich, almost caramel-like depth, while the white sugar helps create a beautiful, tender crumb. Pack that brown sugar in tight.

Eggs: Five large eggs, also at room temperature. If your eggs are cold, they’ll seize up that beautiful, creamy butter. Tuck them in your shirt for ten minutes if you have to. No judgment here.

Flour: Just regular all-purpose flour. No need for anything fancy. Whisk it with the baking powder and salt before you add it, just to make sure everything is evenly distributed.

Milk: Whole milk gives the best flavor and richness, but 2% will work in a pinch. It just helps bring the batter together.

Pecans: The star of the show. You’ll need about a cup and a half, chopped. And I’ll say it again: toast them. Spread them on a sheet and pop them in a 350°F oven for 5-7 minutes until you can smell them. It makes all the difference.

Vanilla: Use the real stuff. That imitation vanilla won’t give you the warm, complex flavor this cake deserves.

4) How to Make Butter Pecan Pound Cake

Step 1. Prep is everything. Before you touch a single ingredient, preheat your oven to 325°F. Grease your Bundt pan like it owes you money, then give it a good dusting of flour. Turn it upside down and tap out the excess. This is your insurance policy against sticking.

Step 2. Cream that butter. In a big mixing bowl, beat your room-temperature butter on medium speed for a good 3-4 minutes. You want it pale, fluffy, and almost whipped. Scrape down the sides. Now add both sugars and beat for another 2-3 minutes until it’s light and looks like wet sand.

Step 3. Add the eggs, one at a time. Crack an egg into the bowl, beat it in until it’s fully incorporated, then add the next. The mixture might look a bit curdled after a couple eggs—don’t panic. It’ll come back together. Mix in the vanilla with the last egg.

Step 4. Combine the dry stuff. In a separate bowl, whisk together your flour, baking powder, and salt. Add about a third of this mixture to the butter bowl. Mix on low speed until it just disappears.

Step 5. Add the milk. Pour in half the milk, mix, then add another third of the flour. Mix, add the rest of the milk, mix, and finish with the last of the flour. Stop mixing the second you don’t see streaks of flour. Overmixing is the enemy of tenderness.

Step 6. Fold in the goodies. Grab a sturdy spatula and gently fold in those glorious toasted pecans. You want them evenly distributed without deflating all the air you just whipped in.

Step 7. Bake. Spread the batter evenly in your prepared pan. Smooth the top. Slide it into the oven and bake for 75 to 90 minutes. Start checking at 75 minutes—a long skewer or toothpick should come out clean. The top will be a deep golden brown and your kitchen will smell like heaven.

Step 8. Cool and glaze. Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack. Let it cool completely before you even think about glazing. A warm cake will just drink the glaze and get soggy.

5) Tips for Making Butter Pecan Pound Cake

Let’s talk about temperature. I can’t stress this enough. If your butter and eggs are cold, the batter won’t emulsify properly. You’ll end up with a greasy, heavy cake that bakes unevenly. Plan ahead. Take the butter and eggs out at least an hour before you start.

Don’t overmix the batter once you add the flour. Gluten development is great for bread, but it makes cakes tough. Mix on low speed and stop as soon as the flour is incorporated. A few tiny lumps are better than a tough cake.

Use an oven thermometer. Oven temperatures can be wildly inaccurate. A $10 thermometer can save you from an underbaked center or an overbrown top. Your baking time is a guideline; the clean toothpick test is the law.

6) Making Butter Pecan Pound Cake Ahead of Time

This cake is a dream for planners. You can bake it up to two days ahead of when you need it. Once it’s completely cooled, wrap it tightly in plastic wrap and let it sit at room temperature.

The flavor actually improves as it rests. The butter and brown sugar flavors deepen, and the crumb becomes even more tender and moist. It’s like the cake gets a chance to settle into itself.

I always make the glaze fresh on the day I’m serving it. Just whisk it together, give it a good drizzle over the cake, and sprinkle on a few extra toasted pecans for looks. Fresh glaze tastes brighter.

7) Storing Leftover Pound Cake

If you have leftovers (a rare and beautiful thing), wrap the glazed cake tightly in plastic wrap or store it in an airtight container. It will keep beautifully at room temperature for about 3 days.

You can also freeze it for longer storage. Wrap individual slices or the whole cake (unglazed is best for freezing) in plastic wrap, then a layer of foil. It’ll keep for up to 3 months.

Thaw it overnight in the refrigerator or for a few hours on the counter. If you froze it unglazed, make a fresh batch of that simple glaze to drizzle over the top once it’s thawed. It’ll taste like you just baked it.

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9) Butter Pecan Pound Cake Recipe