Butter Pecan Pound Cake recipe is a rich, moist dessert made by blending butter, sugar, eggs, flour, and toasted pecans. It tastes deeply buttery, nutty, and sweet, making it incredibly delicious.
The soft crumb and crunch of pecans create a delightful contrast. I felt inspired to make Butter Pecan Pound Cake Recipe during a cozy autumn evening when the scent of roasted nuts filled the air and I craved something comforting.
Now I will guide Butter Pecan Pound Cake recipe using simple ingredients and steps to ensure a flavorful, satisfying treat that brings warmth and joy in every bite shared at home.
Let’s dive into the details of this Butter Pecan Pound Cake Recipe, so you can make it just like I do at home!
How To Prepare Butter Pecan Pound Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 70 minutes
Total Time: 85 minutes
Course: Dessert
Calories: 320
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- 9×5-inch loaf pan (or bundt pan)
- Electric mixer (hand or stand mixer)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
For The Cake:
- 1 1/4 cups unsalted butter, softened (plus extra for greasing the pan)
- 2 1/2 cups brown sugar
- 5 large eggs, at room temperature
- 3 1/2 cups all-purpose flour, sifted
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/4 cups sour cream, room temperature
- 1 1/4 cups pecans, chopped and toasted
- 2 1/2 tablespoons butter (for toasting the pecans)
- 1 1/4 cups Southern Butter Pecan Coffee Creamer, room temperature
- 1 1/4 tablespoons Say Grace Vanilla Extract
- 1 1/4 tablespoons all-purpose flour (for coating the pecans)
For The Frosting:
- 10 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 3 1/4 cups powdered sugar
- 3/4 teaspoon Say Grace Vanilla Extract
- 3-5 tablespoons Southern Butter Pecan Coffee Creamer (to adjust frosting consistency)
Instructions
Step 1: Toast the Pecans
In a small skillet, melt 2 1/2 tablespoons butter over medium heat. Add the chopped pecans and cook, stirring frequently, until lightly toasted (about 5 minutes). Remove from heat and set aside. Toss the toasted pecans with 1 1/4 tablespoons flour to coat.
Step 2: Preheat the Oven and Prepare the Pan
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened 1 1/4 cups butter and 2 1/2 cups brown sugar until light and fluffy, about 3-5 minutes.
Step 4: Add Eggs and Dry Ingredients
Beat in the 5 eggs one at a time, ensuring each is fully incorporated. In a separate bowl, whisk together 3 1/2 cups flour, 1 1/4 teaspoons baking powder, and 3/4 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Add Sour Cream, Creamer, and Vanilla
Stir in 1 1/4 cups sour cream, 1 1/4 cups Southern Butter Pecan Coffee Creamer, and 1 1/4 tablespoons vanilla extract. Mix until smooth.
Step 6: Fold in Pecans
Gently fold the flour-coated pecans into the batter until evenly distributed.
Step 7: Bake the Cake
Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 8: Make the Frosting and Decorate
Beat together 10 ounces cream cheese and 4 tablespoons softened butter until smooth. Gradually add 3 1/4 cups powdered sugar and 3/4 teaspoon vanilla extract, then mix in 3-5 tablespoons of Southern Butter Pecan Coffee Creamer to achieve the desired frosting consistency. Once the cake is fully cooled, spread the frosting over the top and serve.
Special Note
If you want to elevate this Butter Pecan Pound Cake Recipe even further, consider glazing it with a simple butter pecan glaze.
Just combine 1/4 cup of butter with 1 cup of powdered sugar and 2 tablespoons of milk, then cook over low heat until the sugar dissolves. Drizzle the warm glaze over the cooled cake for an extra layer of buttery goodness.
Alternatively, for those who love a bit of chocolate, drizzle some melted chocolate over the top or serve with a scoop of vanilla ice cream. The options are endless!
Tips For The Best Butter Pecan Pound Cake Recipe
1. Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This helps create a smoother batter and a more even bake.
2. Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix until just combined. Overmixing can lead to a dense, tough cake.
3. Chill the Cake Pan: For a more uniform rise, chill the greased cake pan in the refrigerator for 10 minutes before adding the batter.
4. Pecans: If you’re not a fan of pecans, you can substitute them with other nuts like walnuts or almonds. You can even omit them entirely for a classic pound cake flavor.
Easy Substitutions For The Butter Pecan Pound Cake Recipe
◆ Sour Cream → Greek Yogurt: If you’re out of sour cream, Greek yogurt makes a great substitute. It will add similar moisture and tang to the cake.
◆ Pecans → Walnuts: If you don’t have pecans, walnuts work just as well. They’ll provide a similar texture and nutty flavor.
◆ Southern Butter Pecan Coffee Creamer → Regular Heavy Cream: If you don’t have butter pecan creamer, substitute it with heavy cream for a rich, creamy flavor. You can also add a splash of vanilla extract for a hint of flavor.
◆ Brown Sugar → White Sugar + Molasses: If you run out of brown sugar, you can mix 2 cups of white sugar with 2 tablespoons of molasses to get a similar sweetness and depth.
◆ Cream Cheese → Mascarpone Cheese: If you don’t have cream cheese for the frosting, mascarpone cheese offers a creamy, mild flavor that’s just as delicious and smooth.
Why This Cake Is Perfect For Every Occasion
This Butter Pecan Pound Cake Recipe is versatile enough for any occasion, whether it’s a holiday, a birthday celebration, or simply a cozy afternoon at home.
Its dense, moist texture makes it perfect for pairing with a cup of tea or coffee, and the toasted pecans add a touch of elegance and flavor. Plus, it’s a great cake to make in advance, as it keeps well for several days.
Conclusion
This Butter Pecan Pound Cake Recipe is everything you want in a dessert: rich, buttery, with a perfect balance of texture from the toasted pecans and smooth frosting.
The addition of Southern Butter Pecan Coffee Creamer takes the flavor to the next level, making every bite even more indulgent.
So, the next time you want to treat yourself or impress your guests, give this Butter Pecan Pound Cake Recipe a try! Trust me, it won’t disappoint. Happy baking!
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Butter Pecan Pound Cake Recipe
Equipment
- 9×5-inch loaf pan or bundt pan
- Electric mixer (hand or stand mixer)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
For The Cake:
- 1 1/4 cups unsalted butter softened (plus extra for greasing the pan)
- 2 1/2 cups brown sugar
- 5 large eggs at room temperature
- 3 1/2 cups all-purpose flour sifted
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/4 cups sour cream room temperature
- 1 1/4 cups pecans chopped and toasted
- 2 1/2 tablespoons butter for toasting the pecans
- 1 1/4 cups Southern Butter Pecan Coffee Creamer room temperature
- 1 1/4 tablespoons Say Grace Vanilla Extract
- 1 1/4 tablespoons all-purpose flour for coating the pecans
For The Frosting:
- 10 ounces cream cheese softened
- 4 tablespoons butter softened
- 3 1/4 cups powdered sugar
- 3/4 teaspoon Say Grace Vanilla Extract
- 3-5 tablespoons Southern Butter Pecan Coffee Creamer to adjust frosting consistency
Instructions
Step 1: Toast the Pecans
- In a small skillet, melt 2 1/2 tablespoons butter over medium heat. Add the chopped pecans and cook, stirring frequently, until lightly toasted (about 5 minutes). Remove from heat and set aside. Toss the toasted pecans with 1 1/4 tablespoons flour to coat.
Step 2: Preheat the Oven and Prepare the Pan
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, beat the softened 1 1/4 cups butter and 2 1/2 cups brown sugar until light and fluffy, about 3-5 minutes.
Step 4: Add Eggs and Dry Ingredients
- Beat in the 5 eggs one at a time, ensuring each is fully incorporated. In a separate bowl, whisk together 3 1/2 cups flour, 1 1/4 teaspoons baking powder, and 3/4 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Add Sour Cream, Creamer, and Vanilla
- Stir in 1 1/4 cups sour cream, 1 1/4 cups Southern Butter Pecan Coffee Creamer, and 1 1/4 tablespoons vanilla extract. Mix until smooth.
Step 6: Fold in Pecans
- Gently fold the flour-coated pecans into the batter until evenly distributed.
Step 7: Bake the Cake
- Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 8: Make the Frosting and Decorate
- Beat together 10 ounces cream cheese and 4 tablespoons softened butter until smooth. Gradually add 3 1/4 cups powdered sugar and 3/4 teaspoon vanilla extract, then mix in 3-5 tablespoons of Southern Butter Pecan Coffee Creamer to achieve the desired frosting consistency. Once the cake is fully cooled, spread the frosting over the top and serve.