Sometimes you just need a thick slice of something warm and buttery. This butter pecan pound cake is exactly what your kitchen needs today. It is golden, tender, and packed with toasted nuts. You can make this today with simple pantry staples.
This recipe delivers a moisture-rich cake that your whole family will enjoy. It is the ultimate treat for a cozy afternoon at home. You will love how the salty pecans balance the sweet cake. It is a simple joy that makes any day feel special.
Why This Butter Pecan Pound Cake Is a Winner
This recipe is a winner for your next family gathering. It is the ultimate comfort food for chilly fall afternoons. The toasted pecans add a wonderful crunch to every single bite. You only need basic ingredients you likely already have at home.
Baking at home should feel relaxing and fun for you. This cake does not require any fancy or expensive equipment. You just need a bowl, a mixer, and a pan. It is a great project for a quiet Saturday morning. The results are always consistent and very delicious.
It stays moist for days, making it great for sharing with friends. Your house will smell like a cozy bakery while it bakes. You will feel proud when you flip it onto the rack. It is a reliable holiday favorite for your recipe box.
How to Make Butter Pecan Pound Cake
Making this cake is a very straightforward and satisfying process. You will start by toasting your pecans in a little bit of butter. This step adds a deep, nutty flavor you cannot skip. It fills your kitchen with a wonderful, warm aroma. Then, you cream the butter and sugar until they are light.
We use a simple alternating method for the flour and milk. This ensures the batter stays smooth and perfectly emulsified. It is a beginner-friendly recipe that looks very impressive. Even if you are new to baking, you can master this. You will feel like a pro baker in no time.
Simple Ingredients
Most of these items are probably already sitting in your pantry. Using fresh, room temperature ingredients will give you the best results.
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
- 1.5 cups chopped pecans
- 2 tablespoons unsalted butter, for toasting
- 1/4 teaspoon fine sea salt, for toasting
Step-by-Step Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan thoroughly.
- In a small skillet over medium heat, melt 2 tablespoons butter. Add chopped pecans and 1/4 teaspoon salt. Toast, stirring constantly, for 3 to 5 minutes until fragrant and slightly darkened. Remove from heat and cool.
- In a large mixing bowl, cream 1 cup softened butter and sugar together at medium-high speed until light and fluffy, approximately 5 minutes.
- Add eggs one at a time, beating well after each addition to ensure proper emulsification. Mix in vanilla and almond extracts.
- In a separate bowl, whisk together flour, baking powder, and 1/2 teaspoon salt.
- Reduce mixer speed to low. Add the flour mixture to the creamed butter in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
- Fold the toasted pecans into the batter manually using a spatula.
- Transfer the batter into the prepared pan and smooth the top with a spatula.
- Bake for 70 to 80 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Best Ways to Enjoy It
Serve this cake warm for the very best experience. It pairs beautifully with a hot cup of coffee or tea. You can also enjoy it with a cold glass of milk. It is a wonderful centerpiece for your holiday table. Place it on a pretty stand for a classic look.
You can serve it after a big Thanksgiving dinner. It is light enough for a snack but rich enough for dessert. Try it with a drizzle of warm maple syrup for brunch. Your guests will love the combination of sweet and salty. It is the perfect way to end a family dinner.
Storage & Reheating
Keep your cake fresh in a sealed, airtight container. It stays moist at room temperature for up to three days. The flavors actually get better on the second day. The butter and pecans meld together beautifully over time. This makes it a great make-ahead dessert for busy weeks.
Freezing individual slices is a smart move for easy treats later. Wrap each slice tightly in plastic wrap to prevent drying. Thaw a slice on the counter for a quick snack. Reheat in a 350°F oven for 5 minutes for that fresh-baked feel. It also makes a thoughtful gift for a new neighbor.
Tips for Best Results
- Don’t skip toasting the pecans in butter for the best flavor.
- Avoid overmixing the batter once you add the flour to keep it tender.
- Substitute walnuts if you do not have pecans available in your pantry.
- Make the cake a day early to let the buttery flavors develop fully.
- For Thanksgiving, double the batch to feed a much larger crowd.
- Dust the finished cake with powdered sugar for a simple, elegant look.
- Always use room temperature eggs to ensure a smooth, even batter.
- Check your oven temperature with a thermometer for an accurate bake.
Ways to Switch It Up
- Swap all-purpose flour for a gluten-free blend for your sensitive guests.
- Add a simple maple glaze for extra seasonal sweetness and shine.
- Use brown sugar instead of white for a deeper molasses flavor profile.
- Add a pinch of cinnamon to the pecans while toasting for spice.
Common Questions
Can I make this in a loaf pan?
Yes, you can use two standard 9×5 inch loaf pans for this recipe. You will need to adjust the baking time to roughly 50 to 60 minutes. Always check for doneness with a wooden skewer before removing from the oven.
How do I keep the cake from sticking?
Be very thorough when you grease and flour your Bundt pan. Use a pastry brush to get into every single nook and cranny. You can also use a baking spray that contains flour for an easier release.
Will my kids enjoy the pecans?
Most kids love the buttery, crunchy texture of the toasted pecans in this cake. If they are very picky, you can chop the nuts very finely. This gives the flavor without large chunks of nuts in every bite.
I hope this buttery cake brings a little extra warmth to your home this fall. It is the perfect treat to share with the people you love most. Happy baking!
— Alex
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all -purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sal t
- 1 cup whole milk, room temperature
- 1.5 cups chopped pecans
- 2 tablespoons unsalted butter, for toasting
- 1/4 teaspoon fine sea salt, for toasting
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan thoroughly.
- In a small skillet over medium heat, melt 2 tablespoons butter. Add chopped pecans and 1/4 teaspoon salt. Toast, stirring constantly, for 3 to 5 minutes until fragrant and slightly darkened. Remove from heat and cool.
- In a large mixing bowl, cream 1 cup softened butter and sugar together at medium-high speed until light and fluffy, approximately 5 minutes.
- Add eggs one at a time, beating well after each addition to ensure proper emulsification. Mix in vanilla and almond extracts.
- In a separate bowl, whisk together flour, baking powder, and 1/2 teaspoon salt.
- Reduce mixer speed to low. Add the flour mixture to the creamed butter in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
- Fold the toasted pecans into the batter manually using a spatula.
- Transfer the batter into the prepared pan and smooth the top with a spatula.
- Bake for 70 to 80 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
