There’s something nostalgic about the warm aroma of butter and pecans filling the kitchen. When I first made this Butter Pecan Pound Cake, I wasn’t just baking—I was embracing a sense of comfort. With its golden crust, rich buttery crumb, and a generous drizzle of glaze topped with toasted pecans, this cake brings a southern-style charm that’s perfect for gatherings or quiet evenings alike.

I love how this cake blends simplicity and elegance. It’s a no-fuss dessert that tastes like you spent hours making it, even though the process is incredibly straightforward. Whether you’re baking for Sunday dinner or a holiday spread, this pound cake earns its place at the center of the table.

Why You’ll Love This Butter Pecan Pound Cake

This cake has all the qualities of a classic pound cake—dense yet tender, rich but not overwhelming—and then adds a luscious nutty depth from toasted pecans. The browned butter glaze makes each bite unforgettable. It stores well, pairs beautifully with coffee or tea, and is just the kind of recipe that gets requested over and over again.

What Kind of Pecans Should I Use?

For the best flavor and texture, I always go with toasted pecans. Toasting enhances their natural sweetness and gives them that extra crunch that contrasts beautifully with the soft, buttery cake. You can toast them yourself in a dry skillet or oven for a few minutes—just enough to bring out their fragrance. Both whole and chopped pecans work here: use chopped inside the batter for distribution and save the prettier halves for garnish on top.

Options for Substitutions

You can definitely make this cake your own with a few thoughtful swaps:

Butter: While I recommend real unsalted butter for the signature richness, a high-quality plant-based butter can be used if you’re going dairy-free.
Pecans: If you’re not a pecan fan or have allergies, walnuts or almonds can work, but they’ll alter the flavor slightly. For a nut-free version, omit nuts entirely and add a bit of nutmeg or cinnamon for warmth.
Glaze: Not in the mood for a glaze? A dusting of powdered sugar works too. Or try a cream cheese frosting for an extra indulgent twist.
Flour: Standard all-purpose flour is ideal, but cake flour will give you a finer crumb if that’s your preference.

Ingredients for This Butter Pecan Pound Cake

Each ingredient in this cake plays an important role in building its rich, nutty flavor and satisfying texture.

Unsalted Butter – The base of this pound cake. It provides moisture, flavor, and that classic dense texture. Make sure it’s softened for proper creaming.
Granulated Sugar – Adds sweetness and helps create that beautiful golden crust.
Brown Sugar – A touch of brown sugar deepens the flavor and complements the pecans with its molasses notes.
Eggs – Essential for structure and richness. They help bind the batter and give it a velvety finish.
All-Purpose Flour – The foundation of the cake. It gives structure without making it too airy or too dense.
Baking Powder – A small amount lifts the batter just enough to keep it from feeling heavy.
Salt – Balances the sweetness and enhances all the other flavors.
Milk or Buttermilk – Adds moisture and a slight tang (especially with buttermilk) that plays well with the buttery sweetness.
Vanilla Extract – Brings out the flavor of the pecans and ties the whole cake together.
Toasted Pecans (chopped) – These are mixed into the batter for crunch and a warm, nutty essence.
Pecan Halves (optional, for garnish) – Placed on top for a beautiful finish and extra texture.

Step 1: Toast the Pecans

Start by toasting the chopped pecans in a dry skillet over medium heat for 4–5 minutes, or until they smell nutty and aromatic. Stir frequently and don’t walk away—they can burn quickly. Let them cool completely before adding to the batter.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened unsalted butter with granulated and brown sugar until light and fluffy. This should take about 4–5 minutes. Creaming the butter properly ensures the cake will have a tender crumb.

Step 3: Add Eggs One at a Time

Beat in the eggs one by one, making sure each egg is fully incorporated before adding the next. This gradual process helps keep the batter smooth and emulsified.

Step 4: Add Vanilla and Dry Ingredients

Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk or buttermilk. Start and end with the flour to maintain structure.

Step 5: Fold in the Toasted Pecans

Using a spatula, gently fold the cooled, toasted chopped pecans into the batter. Be careful not to overmix—just enough to distribute them evenly.

Step 6: Pour Batter into Prepared Pan

Grease and flour a Bundt pan thoroughly, then pour in the batter. Smooth the top with a spatula and give the pan a few taps on the counter to release air bubbles.

Step 7: Bake

Place the cake in a preheated oven at 325°F (165°C) and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Glaze

Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack. Once it’s fully cooled, drizzle with a rich browned butter glaze and top with pecan halves or extra chopped pecans if desired.

How Long to Cook the Butter Pecan Pound Cake

This pound cake bakes low and slow to develop its deep golden crust and rich interior. At 325°F (165°C), you’ll need to bake it for 60 to 70 minutes. Start checking around the 60-minute mark. Insert a toothpick or cake tester into the center—if it comes out clean or with just a few moist crumbs, it’s done.

Let it cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack. Letting it rest allows the structure to set without falling apart, and prevents overbaking from residual heat.

Tips for Perfect Butter Pecan Pound Cake

Use room temperature ingredients: This helps everything blend smoothly and evenly, especially the butter, eggs, and milk or buttermilk.
Don’t skip toasting the pecans: It deepens their flavor and keeps them from tasting raw or bland in the finished cake.
Cream the butter and sugar properly: Take your time here. This is what gives the pound cake its signature lift and fine crumb.
Avoid overmixing: Once the flour is added, mix only until just combined. Overmixing will make the cake dense and tough.
Grease the Bundt pan thoroughly: Every curve needs to be coated with butter or baking spray and dusted with flour to prevent sticking.
Let it cool fully before glazing: If the cake is still warm, the glaze will melt and run off instead of setting beautifully on top.
Use a serrated knife to slice: This helps you get clean cuts without crumbling the cake.

Watch Out for These Mistakes While Cooking

Even a simple cake like this one can go wrong if you miss a few key steps. Here’s what to be mindful of:

Using cold ingredients – Cold butter or eggs won’t emulsify properly and can cause a lumpy, uneven batter.
Skipping the pan prep – Pound cakes have a tendency to stick. Always grease and flour your pan thoroughly.
Overbaking – A dry pound cake is a sad one. Keep a close eye on the clock and check for doneness early.
Under-toasting pecans – Raw pecans won’t offer the same richness. Make sure they’re golden and fragrant before adding them in.
Rushing the cooling time – Inverting the cake too early can lead to cracks or collapse. Let it settle in the pan first.
Incorrect oven temperature – Too hot and the crust will burn before the inside is done. Stick with 325°F for an even bake.
Overmixing the batter – Stir gently once the flour goes in. You want tender, not rubbery.
Too much glaze while warm – The cake should be cool so the glaze sets instead of sliding off.

What to Serve With Butter Pecan Pound Cake?

1. Fresh Berries

A handful of raspberries or strawberries adds brightness that contrasts beautifully with the cake’s richness.

2. Whipped Cream

Light, fluffy whipped cream adds airiness and a cool balance to the buttery flavor.

3. Vanilla Ice Cream

A classic pairing—cold ice cream melting over a warm slice makes for a dreamy dessert.

4. Caramel Sauce

Drizzle warm caramel over a slice for extra indulgence and a double dose of buttery goodness.

5. Coffee or Espresso

The nutty cake flavor pairs beautifully with a bold cup of coffee or a creamy latte.

6. Fruit Compote

Serve it with a spoonful of peach or apple compote to add seasonal flavor and texture.

7. Greek Yogurt

For a lighter pairing, unsweetened Greek yogurt offers a creamy tang to cut through the richness.

8. Maple Syrup Drizzle

A light maple glaze or drizzle adds a breakfast-like warmth, perfect for morning slices.

Storage Instructions

Butter Pecan Pound Cake stores beautifully, which makes it a great make-ahead dessert.

Room Temperature: Wrap the cake tightly in plastic wrap or store in an airtight container. It will stay moist and delicious for up to 3 days at room temp.
Refrigerator: If you live in a warmer climate or want it to last longer, refrigerate it. It keeps well for up to a week. Let slices come to room temperature before serving for the best texture.
Freezer: For longer storage, wrap individual slices or the whole (unglazed) cake in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter.

Tip: If freezing, wait to glaze until after thawing so it stays fresh and glossy.

Estimated Nutrition

While exact values may vary depending on your specific ingredients and serving size, here’s an approximate breakdown per slice (based on 12 slices per cake):

Calories: 450–500 kcal
Fat: 28g
Saturated Fat: 12g
Carbohydrates: 48g
Sugar: 30g
Protein: 5g
Fiber: 1g
Cholesterol: 95mg
Sodium: 180mg

This is a rich, indulgent dessert—perfect for a treat. For a lighter option, serve smaller slices or skip the glaze.

Frequently Asked Questions

How do I know when the pound cake is fully baked?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. The top should also be golden brown and spring back when gently pressed.

Can I use salted butter instead of unsalted?

You can, but reduce the added salt in the recipe by about half. Keep in mind that the flavor balance may shift slightly.

What can I use if I don’t have buttermilk?

You can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5–10 minutes before using.

Can I make this cake ahead of time?

Absolutely. It actually tastes even better the next day as the flavors settle. Store it well-wrapped at room temperature or in the fridge.

Is it okay to skip the glaze?

Yes! The cake is flavorful enough on its own. But if you’re looking for that extra finish, a dusting of powdered sugar or a thin caramel drizzle works well too.

How do I keep the cake from sticking to the pan?

Generously grease every nook of the Bundt pan with butter or baking spray, then dust it with flour. Make sure to get all the curves and edges.

Can I add other mix-ins like chocolate chips?

Sure! Chocolate chips, toffee bits, or even chopped dried fruit can be folded into the batter. Just don’t overload it—1/2 cup to 3/4 cup is enough.

What’s the best way to slice pound cake?

Use a serrated knife and a gentle sawing motion to get clean, even slices without crumbling.

Conclusion

Butter Pecan Pound Cake is the kind of dessert that wins hearts at first bite. It’s rich, nutty, golden, and full of home-baked comfort. Whether you’re serving it for a holiday, gifting it to a friend, or saving it for quiet moments with coffee, this cake delivers on all fronts. It’s a classic for a reason—and once you make it, you’ll understand why.