Butter Pecan Pound Cake is the kind of rich, nostalgic dessert that brings comfort in every bite. With toasted pecans folded into a buttery, tender crumb and finished with a silky vanilla glaze, this cake is elegant enough for holidays but simple enough to make any day feel special. I’ve made this recipe countless times in my kitchen, and I’m convinced it’s the best version yet.
Ingredients for Butter Pecan Pound Cake
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups (375g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240g) sour cream
For the Butter Pecan Filling:
- 1 cup (120g) chopped pecans
- 1/4 cup (57g) unsalted butter, melted
- 1/2 cup (100g) packed brown sugar
- 1 teaspoon ground cinnamon
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons (30ml) milk
- 1/2 teaspoon vanilla extract
Why You’ll Love This Cake
- Perfect texture: Rich, dense, and moist thanks to sour cream.
- Incredible flavor: The buttery cake base is elevated by caramelized pecans.
- Elegant appearance: That creamy glaze and pecan topping make it a visual stunner.
Step by Step to Make Butter Pecan Pound Cake
1: Prepare the Butter Pecan Filling
- In a small bowl, mix together the chopped pecans, melted butter, brown sugar, and cinnamon.
- Set aside to let the mixture cool and allow the flavors to blend. This will be layered into the cake later.
2: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar until light, fluffy, and pale yellow about 3 to 4 minutes.
- Scrape down the sides of the bowl to make sure everything is fully incorporated.
3: Add Eggs and Vanilla
- Add eggs one at a time, beating well after each addition to ensure the batter stays smooth and airy.
- Stir in the vanilla extract and mix until fully combined.
4: Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture in three parts, alternating with the sour cream in two parts.
- Mix just until no streaks of flour remain do not overmix.
5: Assemble the Cake
- Preheat your oven to 325°F (163°C). Grease and line a loaf or bundt pan with parchment paper.
- Pour half of the batter into the pan, then gently spread the butter pecan filling over the top.
- Finish by spooning the rest of the batter over the filling and smoothing the top evenly.
6: Bake to Perfection
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then carefully transfer the cake to a wire rack to cool completely before glazing.
7: Make the Glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Drizzle generously over the cooled cake, allowing it to run down the sides for that classic bakery look.
8: Decorate and Serve
- Top with extra chopped or whole pecans while the glaze is still wet for a decorative finish.
- Let the glaze set for 10-15 minutes before slicing. Serve with coffee, milk, or tea.
“The swirl of cinnamon sugar pecans in every bite makes this loaf unforgettable. It’s buttery, rich, and guaranteed to disappear fast.”
Tools You’ll Need
- Stand mixer or hand mixer
- 9×5 inch loaf pan or bundt pan
- Medium mixing bowls
- Rubber spatula and whisk
Pro Tips Before You Start
- Make sure the butter is soft but not melting this ensures a creamy batter.
- Use toasted pecans for deeper flavor. Just a few minutes in the oven makes a big difference.
- Don’t overmix once you add the flour. Mix until just combined for a tender cake.
“Every time I make this pound cake, someone asks for the recipe. The pecan cinnamon layer gives it that little something extra.”
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt makes a great substitute for sour cream and will still provide moisture and tenderness.
How do I toast the pecans?
Spread chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for 6-8 minutes, stirring halfway through. Let cool before using.
Can this pound cake be made in advance?
Absolutely. Bake and glaze it a day ahead, then store it covered at room temperature or refrigerate for up to 4 days.
Can I freeze this cake?
Yes. Wrap slices or the whole cake (unglazed) in plastic wrap and foil. Freeze for up to 2 months. Thaw and glaze before serving.
What’s the best way to keep it moist?
Don’t overbake, and always wrap tightly once cooled. The sour cream helps lock in moisture naturally.
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