This heavenly and moist Butter Pecan Pound Cake is an old-fashioned southern dessert. It’s made with a classic pound cake batter with lots of butter and buttermilk to keep it moist. Chopped pecans are dotted throughout the cake, with the rich butter pecan flavor peaking through. Then, it’s topped with a thick brown butter glaze for a sweet finish.
Southern Butter Pecan Pound Cake Recipe
Bring a slice of the South to your kitchen with this Butter Pecan Pound Cake recipe. It’s got a rich, buttery flavor paired with nutty pecans that taste like butter pecan ice cream in cake form.
The cake is topped with a browned butter glaze for another hint of nutty flavor that perfectly complements the pecans in the cake.
Brown butter frostings take just one extra step, but it’s so worth it. It transforms good to scrumptious!
The glaze has more of a silky consistency, not as thick as a frosting, so it’s not great for a layer cake but perfect for pouring over a bundt cake. Wonderful for a holiday party or potluck where you need a tried-and-true dessert.
While we love pound cakes in the south, if you want a layer cake with similar flavors, try the pecan caramel cake, it’s so light and moist.
Why We Love Pecan Pound Cake
- Rich and Buttery: The cake has a rich, melt-in-your-mouth butteriness, with pecans adding crunch and the brown butter glaze enhancing the flavor with a nutty sweetness.
- Easy to Make: This recipe has simple ingredients and easy steps, giving you a bakery-quality treat with minimal effort.
- Perfect for Any Occasion: Whether for a holiday, potluck or just a sweet craving, this cake is versatile and always feels special.
Ingredients You’ll Need
- Pantry staples: You’ll need all-purpose flour, unsalted butter, sugar, eggs, vanilla extract, baking powder, baking soda, and salt.
- Buttermilk: This tangy milk creates a super moist crumb. If you don’t have buttermilk, learn how to make buttermilk from scratch.
- Pecans: You can purchase pecan halves and finely chop them or purchase finely chopped pecans.
- Sweetened condensed milk: This thick, sweetened milk sweetens the glaze and creates a velvety consistency.
- Powdered sugar: This is also known as confectioners’ sugar. It’s used to thicken the glaze and add sweetness.
Pro Tip: When making cake in a bundt pan I prefer using butter and flour to grease the pan. I never have one stick when I use this method where cooking spray is not as reliable. Just use the wrapper from the butter to smear the butter into all the crevices.
Step-by-Step Instructions to Make Butter Pecan Pound Cake
Step One: Prep the Pan and Pecans
Butter and flour your bundt pan so nothing sticks, then gather and measure out all your ingredients. Toast the pecans.
Step Two: Make the Batter
Using a stand mixer, whip the butter and sugar until fluffy, then add eggs and vanilla. Mix the dry ingredients separately, then combine everything gradually, alternating with buttermilk. Stir in the pecans at the end.
Step Three: Bake the Cake
Pour batter into your pan and bake in the oven until golden and set. Let it cool slightly, then carefully remove it from the pan to cool completely on a wire rack.
Step Four: Make the Glaze
Brown the butter, then mix it with condensed milk, powdered sugar, and vanilla until smooth. While still warm, pour the glaze over the cooled cake and sprinkle with pecans.
Step Five: Let it Set
Allow the glaze to firm up before slicing. Enjoy your rich, nutty pound cake!
Recipe Tips and Tricks
- To test the cake for doneness, stick a toothpick in the center, and it should come out clean.
- Use room temperature butter. Learn how to soften butter quickly if you’re in a pinch.
- Let the cake cool completely before adding the glaze, or it won’t harden.
- Don’t overmix the cake batter, or your cake may turn out too dense and tough.
- Don’t burn the butter when making the glaze. Learn how to brown butter properly.
Variations and Swaps
- Cream cheese frosting: Don’t want to make the glaze? Make a homemade cream cheese frosting with butter instead.
- Toasted pecans: Toast the pecans in the oven at 375ºF for 5-7 minutes or on the stovetop for 5 minutes.
- Nuts: Use walnuts or almonds instead of pecans for a different flavor.
- Maple glaze: Add a dash of maple extract or maple syrup to the glaze to add a maple flavor.
- Alcohol: Add a splash of rum, bourbon, whiskey, or brandy to add a depth of flavor.
Storage and Leftovers
Store the cake on the counter for 3-4 days or cover it in plastic wrap in the fridge for up to one week. You can eat it at room temperature or warm up a slice in the microwave for up to 15 seconds.
For longer storage, you can wrap individual slices in plastic wrap and foil or store in an airtight container in the freezer for up to 3 months. Let the slices thaw on the counter before eating.
Don’t Forget!
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Ingredients
- 1 ½ cups butter room temp
- 2 cups sugar
- 4 eggs room temp
- 1 tablespoon vanilla
- 3 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk room temp
- ½ cup pecans finely chopped
Frosting:
- ½ cup butter
- 1 14-ounce can sweetened condensed milk
- 1 cup powdered sugar sifted
- 2 teaspoons vanilla
- 1 ½ cups pecans finely chopped
Instructions
- Preheat the oven to 350º. Generously butter and flour a 12 cup bundt pan.
Cake:
- In the bowl of an electric mixer, beat the butter on medium-high speed until light and creamy, about 5 minutes. Add sugar and continue to beat for 2 minutes, it should be light and fluffy. Add eggs one at a time, beating well after each. Add in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, soda and salt.
- Turn the mixer to low and add the flour mixture in three additions, alternating with buttermilk, starting and ending with the flour. Don’t over mix. Stir in the pecans and pour into the prepared pan.
- Bake for 52-55 minutes until a wooden skewer comes out with only a few crumbs. Let it cool on a wire rack for 20 minutes. Use a small offset spatula, or knife to go around the edges of the pan to make sure it doesn’t stick to the pan. Invert onto a wire rack to cool.
- While it is cooling, make the frosting.
Frosting:
- In a light colored saucepan, heat butter over medium heat until it begins to turn brown. Remove from heat and pour it into a glass bowl. (If you leave it in the saucepan, it will continue to cook and burn)
- Add the sweetened condensed milk, powdered sugar and vanilla and whisk until smooth. While the glaze is still warm, pour it over the cake and immediately sprinkle the pecans over the frosting.
- If the frosting is too thick to pour, add a tablespoon of milk.
- Let the frosting set before cutting, about 30 minutes.
Notes
- Make sure that you generously butter and flour the bundt pan. You can use the wrapper from the butter to get in all the crevices.
- You can use all-purpose flour instead of cake flour.
- Make sure to chop the pecans very small.
I made this cake last night and everyone said this was the best cake I ever made.
That’s fantastic, thanks so much for taking the time to write a review.
Can this cake be frozen?
Yes, just let the frosting set then cover it well in plastic wrap.