Butter Pecan Pound Cake: The Ultimate Recipe Guide

When it comes to rich, flavorful desserts, nothing quite compares to a butter pecan pound cake. This classic Southern cake is known for its buttery base, combined with the crunch of toasted pecans. Perfect for family gatherings or afternoon tea, this cake is a delightful treat that stands the test of time.

The Origins of Butter Pecan Pound Cake

The pound cake is a time-honored dessert that originated in Europe, where bakers used a pound each of butter, sugar, eggs, and flour to create a dense, moist cake. Over the years, variations such as the butter pecan pound cake have emerged, infusing the rich buttery flavor with crunchy pecans.

Want to learn more about the history of pound cake? This variation of the cake owes much of its popularity to pecans, which are native to the southern United States. The buttery flavor, enhanced by toasted pecans, gives this its irresistible taste.

For those interested, pecans not only add crunch but are packed with nutrients. You can find more about the health benefits of pecans to see why they’re such a great ingredient to include in your baking.

Ingredients for Butter Pecan Pound Cake

To make the best butter pecan pound cake, start by gathering these key ingredients:

Butter: Use unsalted butter for a smooth, rich flavor.
Pecans: Toasting pecans intensifies their natural sweetness and crunch.
Cake Flour: For a lighter, more tender cake texture.
Sugar & Brown Sugar: The brown sugar adds depth to the sweetness.
Sour Cream: Keeps the cake moist and adds a slight tang.
Vanilla Extract: For a fragrant flavor boost.
Eggs: To bind everything together and create that classic pound cake texture.

Step-by-Step Instructions

Here’s how to make your own moist and delicious butter pecan pound cake:

Toast the Pecans: Toast 1 cup of chopped pecans in the oven at 350°F for 10 minutes, stirring halfway through. This brings out their flavor.
Mix the Dry Ingredients: In a bowl, whisk together 3 cups of cake flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
Cream the Butter and Sugars: Beat 1 cup of butter, 2 cups of granulated sugar, and 1 cup of brown sugar until light and fluffy.
Add the Wet Ingredients: Gradually add 6 eggs, one at a time, followed by 2 teaspoons of vanilla extract.
Alternate Dry Ingredients and Sour Cream: Add the dry ingredients in batches, alternating with 1 cup of sour cream. Be sure to mix gently.
Fold in Pecans: Fold the toasted pecans into the batter.
Bake: Pour the batter into a greased and floured loaf pan. Bake at 325°F for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

Frosting and Glaze Ideas

While a butter pecan pound cake is delicious on its own, a glaze or frosting can elevate it even further. Here are some options:

Cream Cheese Frosting: A tangy cream cheese frosting pairs perfectly with the rich, buttery flavor of the cake.
Maple Glaze: Drizzle a sweet maple glaze over the top for an extra layer of flavor.
Brown Sugar Glaze: Made with melted butter, brown sugar, and a splash of cream, this glaze adds caramel notes that complement the pecans.

Tips for a Perfect Butter Pecan Pound Cake

To make sure your cake turns out just right, keep these tips in mind:

Don’t Overmix: Overmixing can lead to a tough, dry cake. Mix the ingredients just until combined.
Toast the Pecans: Always toast your pecans before adding them to the batter. This enhances their flavor and adds a lovely crunch.
Cool Completely: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart.

Variations of Butter Pecan Pound Cake

If you want to switch things up, try these variations:

Gluten-Free: Replace the cake flour with a gluten-free flour blend to make a gluten-free version.
Caramel Swirl: Add a swirl of caramel sauce into the batter before baking for an indulgent twist.
Chocolate Chips: Mix in 1/2 cup of chocolate chips for a buttery, nutty chocolate version.

Frequently Asked Questions

What kind of pecans should I use?

Use fresh, unsalted pecans. Toasting them is key to bringing out their nutty flavor.

Can I make this cake ahead of time?

Yes! This cake can be made a day or two in advance. In fact, it often tastes better the next day as the flavors have time to meld.

How should I store butter pecan pound cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for up to a week.

Can I freeze this cake?

Absolutely! Wrap the cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months.

What’s the best way to keep the cake moist?

Using sour cream in the batter ensures that the cake stays moist. Avoid overbaking, which can dry out the cake.

Conclusion

Whether you’re serving it for a special occasion or just want a sweet treat, butter pecan pound cake is a dessert that never disappoints. Its rich, buttery flavor combined with the crunch of toasted pecans makes it a favorite for many. By following this guide, you’ll be able to create the perfect cake every time.

Butter Pecan Pound Cake Recipe | Moist, Rich, and Easy to Make