Butter Pecan Pound Cake Recipe
Indulge in the cozy flavors of fall with this Butter Pecan Pound Cake—a rich, buttery cake that’s bursting with caramel-like brown sugar and toasty pecan flavors. Topped with a creamy, decadent cream cheese frosting and a garnish of crunchy pecans, this pound cake elevates any dessert table and makes a show-stopping treat for gatherings.
Every bite of this Butter Pecan Pound Cake brings warmth and comfort, with the perfect balance of sweetness and nuttiness. Its dense yet tender texture, created by the combination of cream cheese and butter, melts in your mouth while the pecans add a delightful crunch. The frosting, smooth and creamy with a hint of vanilla, complements the cake’s flavor beautifully, adding just the right amount of sweetness.
Ideal for holiday dinners, potlucks, or even as a gift for loved ones, this Butter Pecan Pound Cake is as inviting as it is delicious. Let’s dive into the ingredients that make this dessert so special and the steps to create it at home.
Essential Ingredients for Butter Pecan Pound Cake
- Brown sugar – Adds a deep caramel flavor that pairs wonderfully with pecans and enhances the cake’s rich, fall-inspired taste.
- Unsalted butter – Provides a rich, buttery foundation that keeps the cake moist and flavorful; room temperature butter ensures smooth blending.
- Chopped pecans – The star of this cake, toasted pecans bring a nutty crunch and add texture to every slice.
- Large eggs – Give the cake structure and richness; room temperature eggs help the batter mix more evenly.
- Cake flour – Delivers a tender crumb; its low protein content makes for a light, melt-in-your-mouth texture.
- Cream cheese – Adds moisture and a slight tang, balancing the sweetness while giving the cake a creamy texture.
- Vanilla extract – Enhances the flavors, adding a warm, aromatic note that complements both the cake and frosting.
For the Frosting
- Cream cheese – Provides a smooth, tangy base for the frosting, contrasting beautifully with the sweet cake.
- Unsalted butter – Adds richness and ensures the frosting is silky and spreadable.
- Powdered sugar – Sweetens the frosting without adding grit, creating a smooth, creamy texture.
- Vanilla extract – Adds subtle warmth and depth to the frosting’s flavor.
- Chopped pecans (optional) – A finishing touch for visual appeal and extra crunch.
Steps to Make This Irresistible Butter Pecan Pound Cake
- Preheat the oven to 325°F (165°C) and prepare a 10-inch tube pan by spraying it with nonstick spray and lightly dusting with flour.
- Distribute ½ cup of chopped pecans evenly across the bottom of the prepared pan, creating a delicious nutty layer as the base of your cake.
- In a large mixing bowl, cream the butter and cream cheese until smooth. Slowly add brown sugar and beat until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Gradually fold in the cake flour, mixing until just combined to avoid overmixing. Stir in the vanilla extract and remaining pecans.
- Pour the batter into the pan, smoothing the top evenly. Place the pan on a baking sheet to catch any spills, then bake for 90 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together in a bowl until smooth. Add powdered sugar gradually, mixing well between each addition, then mix in the vanilla extract.
- Once the cake is completely cool, spread the frosting evenly over the top and sides. Sprinkle with chopped pecans along the edges for an elegant finishing touch.
Recipe Tips for Perfect Butter Pecan Pound Cake
- Toast the Pecans: For an extra layer of flavor, toast the pecans before adding them to the batter or as garnish. This brings out their natural oils and makes them even more fragrant.
- Room Temperature Ingredients: Make sure the butter, eggs, and cream cheese are at room temperature before mixing. This helps everything blend more smoothly, resulting in a tender crumb and lump-free frosting.
- Don’t Overmix the Batter: Overmixing can make the cake dense. Once you add the flour, gently fold until combined.
Variations to Try
For a twist on the traditional, try swapping the vanilla extract in the cake with a touch of maple or almond extract. Adding a bit of bourbon to the frosting gives a warming, sophisticated flavor perfect for fall. If you prefer a less sweet topping, consider leaving the frosting off and dusting the cake with powdered sugar or a drizzle of caramel sauce instead.
Storing Leftovers
This Butter Pecan Pound Cake keeps wonderfully in an airtight container at room temperature for up to 3 days. If you’d like to extend its shelf life, store it in the refrigerator for up to a week. For long-term storage, slice the cake and wrap each piece tightly in plastic wrap before freezing. When you’re ready to enjoy a slice, simply thaw at room temperature and, if desired, warm it slightly in the microwave for that fresh-baked flavor.
This Butter Pecan Pound Cake is bound to be a family favorite, blending the warmth of fall spices and the comfort of buttery, nutty pecans. Happy baking!
Butter Pecan Pound Cake Recipe
Zutaten
For the Pecan Pound Cake
- 3 cups brown sugar packed
- 1½ cups unsalted butter at room temperature
- 1½ cups chopped pecans
- 6 large eggs at room temperature
- 3¼ cups cake flour
- 8 ounces cream cheese softened
- 1½ teaspoons vanilla extract
For the Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped pecans for garnish (optional)
Anleitungen
- Preheat your oven to 325°F (165°C). Spray a 10-inch tube pan with nonstick spray and lightly coat it with flour.
For the Pound Cake
- Evenly distribute ½ cup of chopped pecans on the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the brown sugar, beating until the mixture is light and fluffy, approximately 4-5 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Carefully fold in the cake flour until just combined, taking care not to overmix.
- Gently stir in the vanilla extract and the remaining 1 cup of pecans.
- Spoon the batter into the prepared tube pan, smoothing it evenly. Place the pan on a baking sheet to catch any potential drips.
- Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
For the Frosting
- In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and mix on low speed until fully incorporated.
- Once the cake has completely cooled, spread the frosting evenly over the top and sides of the cake. For added decoration, sprinkle chopped pecans around the edges if desired.