Get ready to fall in love with this Butter Pecan Pound cake! This is one of my favorite cakes to make during the holidays.
It’s a classic dessert that has the perfect balance of flavors and textures, with the richness of butter, the nutty crunch of cinnamon toasted pecans and the sweet tanginess of cream cheese frosting!
- Recipe Prep Time: 30 minutes
- Baking Time: 60 to 70 minutes
- Cooling Time: 10 minutes
- Total Time: 1 hour and 40 minutes
- Servings: About 15 slices
Why You’ll Love This Cake
- Flavor and Texture: This cake is incredibly moist and flavorful. It is dense yet tender with candied pecans to add a wonderful nutty crunch.
- Timeless: A classic dessert that is elegant and comforting. It has been part of holiday gatherings for decades.
- Crowd Pleaser: Both adults and kids love this cake!
Ingredients For Butter Pecan Cake
What You Will Need
For The Cake:
- Cake flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Large eggs, room temperature
- Sour cream, room temperature
- Buttermilk, room temperature
- Candied pecans
For The Candied Pecans:
- Unsalted butter
- Sugar
- Pinch of salt
- Cinnamon (optional)
- Pecan pieces
Cream Cheese Frosting:
- Cream cheese, softened
- Unsalted butter, room temperature
- Vanilla
- Powdered sugar
- Buttermilk
Helpful Tools
- Large skillet
- Large mixing bowl
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Electric mixer: hand held or stand
- 10″ tube pan or bundt pan
- Cooling wire rack
How To Make
Candied Pecans: In a large skillet over medium heat, melt the butter. Add the sugar, cinnamon (if using), and pinch of salt. Stir continuously until the sugar melts. Stir in the pecans and continue to stir and coat until toasted. Remove and spread out to cool while you prepare the cake batter. (see FAQs)
Cake Batter: Preheat oven. In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla until fluffy.
Add the eggs, one at a time, beating well after each one.
Add the dry ingredients to the creamed mixture, alternating with the buttermilk.
Stir in the candied pecans. Grease and flour a tube pan or a bundt pan.
Pour the batter into the prepared pan and bake for a little over an hour or until a cake tester comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Invert the cake onto a cake platter.
Make the frosting while the cake cools.
Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, beating on low speed until fully incorporated.
Add the vanilla and buttermilk and beat until smooth and fluffy. (see Tips)
Once the pound cake has cooled completely, spread the frosting over the cake. Sprinkled candied pecans over the top. Serve by itself or with a scoop of homemade vanilla ice cream by Cooking with Carlee and enjoy!
See the recipe card below for complete measurements and baking times.
Tips & Tricks
- Use Room Temperature Ingredients: Let the butter, eggs, sour cream, and buttermilk come to room temperature before mixing. This helps create a smooth light batter.
- Properly Cream the Butter and Sugar: Make sure to cream the butter and sugar together for at least 3-4 minutes. This step adds air to the batter, which creates a tender crumb in the cake.
- Don’t Over Mix the Batter: Once you add the dry ingredients, mix just until combined. Over mixing the batter can cause the cake to be too dense and tough.
- Cool Completely Before Frosting: Allow the cake to cool fully on a wire rack before frosting. This prevents the frosting from melting.
How To Store
Once frosted, the cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 4 to 5 days. Allow the cake to sit out for 15 to 20 minutes before serving.
Frequently Asked Questions
Yes you can! Butter pecan pound can can be made a day or two in advance. Store it tightly wrapped at room temperature. Just add the frosting and candied pecans right before you are ready to serve.
Absolutely! While homemade candied pecans add a personal touch, store-bought options work just as well and save time!
If you don’t have any buttermilk on hand, you can substitute it with a mix of regular milk and lemon juice or vinegar. Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes and then use as directed.
If you’re not a fan of pecans or have a nut allergy, you can omit the nuts entirely or substitute with walnuts, almonds, or even hazelnuts. Keep in mind this will change the flavor slightly but will still taste delicious!
No problem! You can either use a bundt pan or a 9×13-inch cake pan. Just adjust the baking time and start checking for doneness around 45-50 minutes for loaf pans.
Check out more of my favorite holiday dishes!
Easy Pumpkin Pancakes Using Pancake Mix
Easy Butternut Squash Mac and Cheese
French’s (Durkee) Original Green Bean Casserole
The Best Jello Dessert Salad with Cranberries
Butter Pecan Pound Cake with Cream Cheese Frosting
A classic dessert that has the perfect balance of flavors and textures, with the richness of butter, the nutty crunch of cinnamon toasted pecans and the sweet tanginess of cream cheese frosting!
Ingredients
- For the Cake:
- 3 sticks unsalted butter (1.5 cups), softened
- 1 cup granulated sugar
- 2 cups light brown sugar, lightly packed
- 5 large eggs, room temperature
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream, room temperature
- 1 cup buttermilk, room temperature
- 1 tablespoon vanilla extract
- 1.5 cups candied pecans
- For the Candied Pecans:
- 1/4 cup unsalted butter
- 1 tablespoon cinnamon
- 3 tablespoon granulated sugar
- For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons of buttermilk
Instructions
- Candied Pecans: In a large skillet over medium heat, melt the butter. Add the sugar, cinnamon (if using), and pinch of salt. Stir continuously until the sugar melts. Stir in the pecans and continue to stir and coat until toasted. Remove and spread out to cool while you prepare the cake batter.
- The Cake Batter: Preheat oven to 325. In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla until fluffy. Approximately 3 to 4 minutes.
- Add the eggs, one at a time, beating well after each one.
- Add the dry ingredients to the creamed mixture, alternating with the buttermilk. Start and end with the dry ingredients. ( 3 times for the dry and 2 times the buttermilk).
- Stir in the candied pecans. Grease and flour a tube pan or a bundt pan.
- Pour the batter into the prepared pan and bake for 60 to 70 minutes or until a cake tester comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Invert the cake onto a cake platter. - Make the frosting while the cake cools.
- Once the pound cake has cooled completely (about 30 minutes), spread the frosting over the cake.
- Sprinkled candied pecans over the top.
- Serve by itself or with a scoop of ice cream and enjoy!
- Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until fully incorporated.
- Add the vanilla and buttermilk and beat until smooth and fluffy. (see Tips)
Notes
Recipe Tips
Use Room Temperature Ingredients: Let the butter, eggs, sour cream, and buttermilk come to room temperature before mixing. This helps create a smooth light batter.
Properly Cream the Butter and Sugar: Make sure to cream the butter and sugar together for at least 3-4 minutes. This step adds air to the batter, which creates a tender crumb in the cake.
Don't Over Mix the Batter: Once you add the dry ingredients, mix just until combined. Over mixing the batter can cause the cake to be too dense and tough.
Cool Completely Before Frosting: Allow the cake to cool fully on a wire rack before frosting. This prevents the frosting from melting.
How To Store
Once frosted, the cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 4 to 5 days. Allow the cake to sit out for 15 to 20 minutes before serving.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 642Total Fat: 33gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 138mgSodium: 219mgCarbohydrates: 81gFiber: 1gSugar: 58gProtein: 7g
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