Butter Pecan Pound Cake: 5 Reasons You’ll Devour It

Oktober 13, 2025

By:

Julia marin

Oh my goodness, let me tell you about my absolute favorite cake—the butter pecan pound cake! It’s rich, moist, and has this incredible nutty flavor that dances on your taste buds. I remember the first time I made it; the aroma of butter and pecans filled my kitchen, and I couldn’t resist sneaking a bite before it even cooled down! Trust me, once you slice into this beauty, you’ll be greeted with a tender crumb that just melts in your mouth. It’s perfect for any occasion, whether it’s a cozy family gathering or a celebration with friends. You’ll want to make this cake again and again—it’s just that good!

Ingredients for Butter Pecan Pound Cake

Before you dive into making this delicious cake, let’s gather all the goodies! Here’s what you’ll need:

1 cup unsalted butter, softened: Make sure it’s nice and soft for easy creaming, but not melted!
2 cups granulated sugar: This will give your cake that sweet, delightful flavor.
4 large eggs: The fresher, the better! These help bind everything together.
3 cups all-purpose flour: For that perfect, fluffy texture. Make sure to spoon and level it when measuring!
1 cup buttermilk: This adds moisture and a slight tang that balances the sweetness.
1 teaspoon vanilla extract: Trust me, it makes all the difference in flavor!
1 cup chopped pecans: These add that lovely nutty crunch—feel free to toast them for extra flavor!
1 teaspoon baking powder: This helps your cake rise beautifully.
1 teaspoon baking soda: Works with the buttermilk to give the cake a nice lift.
1/2 teaspoon salt: Just the right amount to enhance all the flavors!

Got everything? Awesome! Let’s get to baking!

How to Prepare Butter Pecan Pound Cake

Alright, let’s get our hands dirty and make this delicious butter pecan pound cake! Follow these simple steps, and you’ll have a gorgeous cake ready to impress. Trust me, it’s easier than it sounds!

Preparing the Oven and Bundt Pan

First things first, preheat your oven to 350°F (175°C). This is super important because a hot oven helps the cake rise just right! While that’s warming up, grab a 10-inch bundt pan and grease it generously with butter or cooking spray. Then, dust it with a little flour to ensure the cake slides out easily after baking. Oops, I almost forgot—don’t skip this step; a stuck cake is a sad cake!

Creaming Butter and Sugar

Now, let’s cream that softened butter and granulated sugar together in a large mixing bowl. Use a hand mixer or stand mixer on medium speed for about 3-5 minutes. You’re looking for a light and fluffy texture—like clouds! This step is crucial as it incorporates air into the mixture, making your cake soft and delightful. You’ll know you’re there when it looks pale and has doubled in volume. Yum!

Mixing the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure to measure the flour correctly—spoon it into the measuring cup and level it off with a knife. This helps avoid a dense cake, which no one wants! Set this bowl aside for now; we’ll come back to it shortly.

Combining Ingredients

Alright, time to bring it all together! Gradually add the dry mixture to the creamed butter and sugar, alternating with the buttermilk. Start with a third of the dry ingredients, mix until just combined, then add half the buttermilk, followed by another third of the dry mix, and so on. This method helps keep everything nice and smooth without overmixing. Stir gently, and don’t worry if a few floury bits remain; it’ll all come together in the end!

Baking the Cake

Now, pour that luscious batter into your prepared bundt pan, spreading it out evenly. Pop it into the preheated oven and let it bake for 60-70 minutes. I know it’s hard to wait, but resist the urge to open the oven door too soon! To check for doneness, insert a toothpick in the center; if it comes out clean or with just a few crumbs, you’re golden. If it’s still wet, give it a few more minutes and test again.

Cooling the Cake

Once it’s baked to perfection, remove the bundt pan from the oven and let it cool for about 10 minutes. This is key! It allows the cake to set a bit, making it easier to remove. After that, carefully invert it onto a wire rack. Give it a little shake if needed, but be gentle! Let it cool completely before slicing, because trust me, that first slice is pure bliss!

Why You’ll Love This Recipe

Rich Flavor: The combination of butter and toasted pecans creates a luscious, nutty taste that’s simply irresistible.
Moist Texture: Thanks to the buttermilk and creaming process, each slice is tender and moist, making it hard to stop at just one piece!
Easy to Prepare: With straightforward steps, even novice bakers can whip up this cake without a hitch.
Perfect for Any Occasion: Whether it’s a casual family dinner or a festive celebration, this cake is sure to impress everyone.
Versatile: Enjoy it plain, or dress it up with a drizzle of glaze or a dollop of whipped cream for a special touch.
Make Ahead: It keeps well, so you can bake it in advance and enjoy it throughout the week.

Tips for Success

Now that you’re ready to bake, let me share some of my favorite tips to ensure your butter pecan pound cake turns out absolutely perfect every time. Trust me, these little nuggets of wisdom can make all the difference!

Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before you start. This helps them blend together smoothly and creates a better texture!
Don’t Overmix: When you combine the dry ingredients with the wet, mix just until everything is incorporated. Overmixing can lead to a dense cake, and nobody wants that!
Check Your Oven Temperature: Ovens can be sneaky! Use an oven thermometer to ensure it’s baking at the right temperature. If it runs hot or cold, it can affect your baking time.
Toast Your Pecans: For an extra punch of flavor, consider toasting your chopped pecans in a dry skillet for a few minutes before adding them to the batter. It brings out their nuttiness beautifully!
Cool Completely: Let your cake cool completely on a wire rack before slicing. This helps maintain its moisture and prevents it from crumbling!
Experiment with Flavors: Feel free to add a splash of bourbon or maple syrup for a twist on the classic flavor. Get creative and make this cake your own!

Follow these tips, and you’ll be well on your way to baking the most delightful butter pecan pound cake that everyone will rave about!

Nutritional Information

Now, let’s talk numbers! Here’s the estimated nutritional breakdown for a slice of my delicious butter pecan pound cake. Keep in mind that these values can vary based on specific ingredients and portion sizes, but this should give you a good idea:

Calories: 350
Fat: 18g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 200mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 25g
Protein: 4g

These delightful slices are definitely a treat, so enjoy every bite! Just remember, moderation is key—even with something as scrumptious as this butter pecan pound cake!

FAQ about Butter Pecan Pound Cake

Got questions? Don’t worry, I’ve got answers! Here are some of the most frequently asked questions about my beloved butter pecan pound cake, along with helpful tips to make your baking experience even better.

Can I use salted butter instead of unsalted?
Absolutely! Just keep in mind that salted butter will add a bit more salt to your cake, so you might want to reduce the added salt in the recipe slightly. It’ll still taste fantastic!

What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute! Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voilà—instant buttermilk!

How should I store leftovers?
Keep your butter pecan pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just be sure to let it come back to room temperature before enjoying!

Can I freeze the cake?
Yes, you can freeze it! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It’ll stay fresh in the freezer for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy again!

What’s the best way to serve this cake?
I love serving it plain, but a drizzle of glaze or a dollop of whipped cream takes it to the next level! You can also pair it with fresh berries for a pop of color and flavor. Yum!

Can I add other nuts or flavors?
Definitely! While pecans are my favorite, you can swap them out for walnuts or even add chocolate chips for a fun twist. Just make sure to adjust the quantity accordingly!

Why did my cake sink in the middle?
Oh no! A sinking cake can happen for a few reasons—overmixing the batter or not baking it long enough are the usual culprits. Stick to the mixing times and check for doneness with a toothpick to avoid this issue.

How do I know when the cake is done?
You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should also spring back slightly when touched on top. Just resist the urge to open the oven door too early!

Hopefully, these FAQs help you whip up a delicious butter pecan pound cake with confidence! Happy baking!

Storage & Reheating Instructions

Once you’ve baked this heavenly butter pecan pound cake and maybe enjoyed a few slices (who could resist?), you might be wondering how to store the leftovers. Don’t worry; I’ve got you covered!

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you happen to have any leftover cake after that, you can pop it in the fridge for about a week. Just make sure to let it come back to room temperature before diving in again—it’ll taste so much better!

If you want to keep it for even longer, freezing is a great option! Wrap the cooled cake tightly in plastic wrap, and then cover it with aluminum foil. This double-wrapping helps prevent freezer burn and keeps it delicious for up to 3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight. No need to rush; let it defrost slowly to maintain its lovely moisture and texture.

As for reheating, I recommend slicing individual pieces and either enjoying them cold or popping them in the microwave for about 10-15 seconds for a warm treat. Just be careful not to overheat; we don’t want to dry it out! A warm slice paired with a bit of whipped cream or a drizzle of glaze is just divine. Enjoy every last crumb!

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Über mich

Hallo, ich bin Julia, das Herz hinter Vihaad Rezepte und eine leidenschaftliche Feinschmeckerin. Meine Liebe zum Kochen begann in meiner Kindheit, inspiriert von den herzhaften Mahlzeiten meiner Großmutter. Heute teile ich schmackhafte Rezepte, die Menschen durch gutes Essen zusammenbringen.