Butter Pecan Pound Cake Recipe
Butter Pecan Pound Cake Recipe is a rich, moist cake made with butter, sugar, eggs, flour, and toasted pecans. It combines a soft, buttery texture with the crunch of pecans for a flavorful bite. Perfect for cozy days, it’s baked until golden and delicious. This homemade dessert brings warmth, sweetness, and nutty goodness, making it a comforting treat for family or friends.
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.
Notes
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!