Craving a cozy bake that feels like a hug from the oven? This Butter Pecan Pound Cake brings a plush, moist crumb studded with toasted pecans and a whisper of vanilla that perfumes the whole kitchen. I love how pantry staples come together in minutes, then a quick brown-butter glaze turns it into a bakery-style showpiece without fuss. Serving brunch for friends, packing a sweet snack for the week, or planning an effortless holiday dessert? This versatile Bundt cake fits every moment. The secret is simple technique—proper creaming for lift, sour cream for tenderness, and nuts toasted just enough to unlock their buttery depth. I often bake it a day ahead because the flavor blooms overnight, making each slice even more irresistible with coffee. Will you enjoy yours slightly warm with melting glaze, or at room temperature to savor that nostalgic, pecan-rich crumb?
Why this Butter Pecan Pound Cake Works
A quick, confidence-boosting roadmap to a moist, bakery-style butter pecan pound cake with toasted pecans and a silky brown butter glaze.
At a glance
Cream butter and sugar until pale and fluffy for lift and a fine crumb.
Add eggs one by one for structure, then alternate dry and wet ingredients to keep batter smooth.
Fold in pecans, bake in a well-prepped Bundt pan, cool, and finish with the glaze.
Proven techniques that matter
Room-temperature ingredients help the batter emulsify so your pound cake rises evenly.
Thorough creaming (3–4 minutes) builds tiny air pockets that translate into a tender, moist crumb.
Accurate measuring by weight prevents dense or dry results.
Minimal mixing after flour goes in avoids tough gluten strands.
Internal temp target of about 205°F/96°C tells you it’s done even if the top still looks glossy.
Pecan power, maximum flavor
Toast the nuts at 350°F/175°C for 8–10 minutes until fragrant; cool before chopping to keep them crisp.
Dust chopped pecans with a teaspoon of flour so they stay suspended and don’t sink.
Brown the butter for the glaze until amber and nutty; that single step adds deep, caramel notes that make this easy dessert taste gourmet.
Pan prep for a clean release
Use a 10-cup Bundt pan. Brush every ridge with melted butter, then flour lightly.
For extra insurance, tap out excess flour and chill the pan 5 minutes before filling.
Timing cues
Bake on the middle rack at 325°F/165°C. Start checking at 55 minutes.
A skewer should come out clean, and the cake should spring back lightly to the touch.
Cool 15 minutes in the pan, then invert to a rack before glazing.
Make-ahead advantage
Flavor improves by day two. Wrap tightly once cool.
Freeze slices for quick brunch trays or holiday dessert spreads.
Ingredient Notes & Smart Substitutions
A few well-chosen staples turn this butter pecan pound cake into a moist, bakery-style treat. Here’s how to pick and swap ingredients without losing that plush crumb and toasted pecan flavor.
Butter
Use unsalted butter for control over salt. Room temperature means it gives slightly when pressed.
No unsalted on hand? Use salted and reduce added salt to a pinch.
Flavor boost: brown half of the butter, chill until spreadable, then cream as usual.
Sugar
Granulated sugar builds structure and lift during creaming.
A little light brown sugar adds moisture and a caramel note that complements pecans.
Only white sugar available? Add 1 teaspoon molasses per cup to mimic brown sugar depth.
Eggs
Large, room-temp eggs emulsify better, giving a fine, tender crumb.
If cold, submerge in warm water for 5 minutes before cracking.
Sour Cream or Yogurt
Full-fat sour cream keeps the cake moist. Greek yogurt works too.
Buttermilk swap: use buttermilk for the liquid and keep sour cream for richness, or mix 1 cup milk with 1 tablespoon lemon juice, rest 5 minutes.
Flour
Use all-purpose flour. Measure by weight for accuracy.
No scale? Spoon and level to avoid packing the cup and creating a dense cake.
Gluten-free: a 1:1 blend with xanthan works; add 1 tablespoon extra milk if the batter seems stiff.
Leavening + Salt
Baking powder provides rise. A small pinch of baking soda balances the tang from sour cream.
Fine salt sharpens flavor; don’t skip it.
Pecans
Always toast for a deeper, nutty aroma. Bake at 175°C/350°F for 8–10 minutes until fragrant, then cool before chopping.
Toss chopped pecans with 1 teaspoon flour so they stay suspended and don’t sink.
Flavorings
Pure vanilla extract is non-negotiable.
Pecan extract is optional but intensifies that classic butter pecan profile. Start with ¼–½ teaspoon.
Liquid
Whole milk creates a tender, cohesive batter. Buttermilk adds gentle tang; both are excellent.
Dairy-free: use full-fat coconut milk from a carton for similar richness.
Brown Butter Glaze essentials
Butter, powdered sugar, a splash of milk or maple syrup, vanilla, and a pinch of salt.
Maple syrup instead of milk gives a glossy finish and subtle maple warmth.
Optional upgrades
Orange zest for a citrus lift.
1–2 tablespoons bourbon for a toasty note.
¾ cup mini chocolate chips for a pecan-turtle vibe.
Cinnamon pinch to underscore the nuttiness.
Quick pantry check
Butter, sugars, eggs, flour, baking powder, sour cream, milk, vanilla, pecans.
Step-by-Step: From Bowl to Bundt
Follow this simple flow for a tender, bakery-style butter pecan pound cake with a glossy brown butter glaze.
Prep and pan
Heat oven to 325°F/165°C.
Butter and flour a 10-cup Bundt pan thoroughly. Tap out excess.
Toast pecans at 350°F/175°C for 8–10 minutes, cool, then chop.
Cream for lift
In a large bowl, beat unsalted butter + granulated sugar + a little brown sugar on medium-high until pale and airy (about 3–4 minutes).
Tip: Stop and scrape the bowl so no butter hides on the bottom.
Add eggs the smart way
Mix in eggs one at a time, blending 20–30 seconds between each until smooth and satiny.
If the mixture looks curdled, keep going; flour will bring it back.
Whisk wet and dry
In one bowl, whisk sour cream, milk (or buttermilk), vanilla, and optional pecan extract.
In another, whisk all-purpose flour, baking powder, a pinch of baking soda, and fine salt.
Combine gently
On low speed, alternate dry and wet: dry → wet → dry → wet → dry.
Mix just until no flour streaks remain to protect that moist crumb.
Fold in pecans
Toss chopped, cooled toasted pecans with 1 tsp flour, then fold in with a spatula.
Batter should be thick but spreadable.
Fill and bake
Spoon into the pan, level the top, and give the pan two light taps to settle.
Bake 55–65 minutes on the middle rack. Start checking at 50 minutes.
Know it’s done
A skewer should come out mostly clean, and the top will spring back.
For precision, aim for an internal temp ~205°F/96°C at the center.
Cool and release
Rest 15 minutes in the pan, then invert onto a rack.
Let the cake cool completely before glazing for the neatest finish.
Brown butter glaze
Cook butter over medium heat until amber and nutty, 3–5 minutes.
Whisk with powdered sugar, milk or maple syrup, vanilla, and a pinch of salt until pourable.
Drizzle over the cooled cake and sprinkle on a few extra pecans.
Troubleshooting quick wins
Cracked top? Normal for pound cakes and part of the charm.
Dense texture? Next time, cream longer and measure flour by weight.
Sinking nuts? Make sure they’re cool, toasted, and lightly floured.
Dry edges? Pull the cake earlier or check oven temperature with a thermometer.
Pro Tips & Variations
Dial in flavor and texture with small, high-impact tweaks. These tips keep your butter pecan pound cake tender with a moist crumb, and the variations help you match any occasion.
Pro tips for flawless results
Toast first, chop later: toast pecans at 350°F/175°C for 8–10 minutes, cool, then chop so oils stay inside and the nuts stay crunchy.
Cream long enough: beat butter and sugars 3–4 minutes until pale and fluffy. This aeration is what lifts a dense Bundt cake.
Room-temp everything: butter, eggs, sour cream, and milk should be comfortably cool—not cold—for a smooth, stable batter.
Alternate additions: add dry and wet in turns, starting and ending with dry. Mix on low just until combined to avoid tough gluten.
Suspend the nuts: toss chopped toasted pecans with 1 teaspoon flour so they don’t sink.
Bake by cues: begin checking at 55 minutes; aim for a clean skewer or ~205°F/96°C at the center.
Cool before glazing: let the cake cool fully so the brown butter glaze sets glossy instead of soaking in.
Make-ahead magic: wrap cooled cake overnight; flavor deepens and slices clean easier the next day.
Flavor variations
Maple-Pecan Bakery Style
Replace 2–3 tablespoons milk in the glaze with maple syrup; add ½ teaspoon maple extract to the batter. Finish with a light sprinkle of flaky salt.
Praline Crunch Topping
Simmer 2 tablespoons butter + ¼ cup brown sugar + 1 tablespoon cream for 1 minute. Stir in ½ cup pecans. Spoon over the warm cake, then cool and glaze lightly.
Chocolate “Turtle” Twist
Fold in ¾ cup mini chocolate chips. Drizzle cooled cake with warm caramel before the brown butter glaze for a candy-shop finish.
Citrus Lift
Add 1 teaspoon orange zest to the batter and a few drops of orange oil to the glaze. Bright citrus keeps the cake from tasting too heavy.
Bourbon-Vanilla
Stir 1–2 tablespoons bourbon into the batter and 1 teaspoon into the glaze. Expect a gentle warmth that pairs with toasted pecans.
Coconut-Pecan
Swap ¼ cup milk for coconut milk and fold in ½ cup lightly toasted shredded coconut with the nuts. Use vanilla + a drop of coconut extract.
Dietary adjustments
Gluten-free: use a quality 1:1 GF flour with xanthan. If batter is stiff, add 1 tablespoon milk. Bake time may shorten by 3–5 minutes.
Dairy-free: use vegan butter and full-fat coconut milk. For the glaze, whisk powdered sugar with coconut milk and vanilla; skip browning butter.
Size and shape swaps
Mini loaves: divide batter among three 5×3-inch pans; bake 30–38 minutes.
Cupcakes: fill liners ⅔ full; bake 18–22 minutes. Glaze with a spoon for that shiny brown butter finish.
9×5-inch loaf: bake 60–75 minutes; tent with foil if browning fast.
Serving Suggestions
From cozy coffee breaks to holiday spreads, this butter pecan pound cake shines with simple finishing touches and smart pairings.
Best ways to serve
Slightly warm, freshly glazed: the brown butter glaze stays glossy and aromatic.
Room temperature: the crumb settles and the toasted pecans taste richer by day two.
Chilled slices: firm, neat cuts for lunchboxes and dessert boards.
Everyday upgrades
Coffee shop style: dust with powdered sugar, add a ribbon of warm caramel, and serve with a cappuccino.
Ice-cream à la mode: vanilla, butter pecan, or salted caramel scoop; finish with a few extra toasted pecans.
Berry lift: macerate strawberries or raspberries with a spoon of sugar and lemon; spoon over slices for brightness.
Whipped cream cloud: softly whipped cream with a drop of vanilla contrasts the cake’s buttery richness.
Brunch board ideas
Cut the Bundt into cubes and layer with berries, dark chocolate squares, and candied pecans.
Add small bowls of maple syrup, citrus curd, and Greek yogurt for mix-and-match toppings.
Offer mini slices with toothpicks for easy grazing.
Holiday-ready platters
Drizzle thin zigzags of glaze, then sprinkle crushed pecan praline for sparkle.
Add orange zest curls and rosemary sprigs for a fresh, festive look.
Serve alongside cheeses like aged cheddar and a fig jam for a sweet-savory contrast.
Temperature & texture tips
Warm for softness: microwave individual slices 10–12 seconds to refresh the moist crumb.
Crisp the edges: quick toast under a broiler for 30–45 seconds; top with ice cream for hot-cold contrast.
Beverage pairings
Coffee: medium roast or a nutty latte amplifies the pecan notes.
Tea: black tea with vanilla or spiced chai complements the brown butter glaze.
After-dinner: a small pour of bourbon or maple liqueur echoes the cake’s caramel tones.
Portioning & plating
For clean slices, wipe the knife between cuts.
Serve 1-inch slices for dessert, ½-inch slices for brunch boards.
Use a warm knife for the neatest glaze lines.
Make it a dessert trio
Classic: cake + vanilla ice cream + warm caramel.
Bright: cake + lemon curd + fresh berries.
Decadent: cake + chocolate ganache + toasted pecans.
Conclusion
If you’re craving a cozy bake that delivers every time, this butter pecan pound cake is it. A reliable creaming method, room-temperature ingredients, and toasted pecans create a moist crumb with buttery depth, while the brown butter glaze adds a glossy, bakery finish. It’s the kind of Bundt cake that feels special yet stays weeknight simple.
Quick recap for success
Cream butter and sugars until pale and fluffy.
Keep eggs, sour cream, and milk at room temperature.
Toast and cool pecans, then fold in lightly floured.
Bake at 325°F/165°C and aim for ~205°F/96°C internal.
Cool completely before glazing for neat slices.
Make-ahead and storage
Flavor blooms by day two. Wrap tightly and keep at room temperature for 3–4 days.
Freeze by the slice for easy dessert boards or brunch trays; thaw wrapped to retain moisture.
Your next twist
Maple-pecan with a hint of flaky salt.
Citrus zest for brightness.
Bourbon-vanilla warmth for holidays.
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White German Chocolate Cake
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Butter Pecan Pound Cake ultimate cozy weekend treat
Ingredients
- A few well-chosen staples turn this butter pecan pound cake into a moist bakery-style treat. Here’s how to pick and swap ingredients without losing that plush crumb and toasted pecan flavor.
Butter
- Use unsalted butter for control over salt. Room temperature means it gives slightly when pressed.
- No unsalted on hand? Use salted and reduce added salt to a pinch.
- Flavor boost: brown half of the butter chill until spreadable, then cream as usual.
Sugar
- Granulated sugar builds structure and lift during creaming.
- A little light brown sugar adds moisture and a caramel note that complements pecans.
- Only white sugar available? Add 1 teaspoon molasses per cup to mimic brown sugar depth.
Eggs
- Large room-temp eggs emulsify better, giving a fine, tender crumb.
- If cold submerge in warm water for 5 minutes before cracking.
Sour Cream or Yogurt
- Full-fat sour cream keeps the cake moist. Greek yogurt works too.
- Buttermilk swap: use buttermilk for the liquid and keep sour cream for richness or mix 1 cup milk with 1 tablespoon lemon juice, rest 5 minutes.
Flour
- Use all-purpose flour. Measure by weight for accuracy.
- No scale? Spoon and level to avoid packing the cup and creating a dense cake.
- Gluten-free: a 1:1 blend with xanthan works; add 1 tablespoon extra milk if the batter seems stiff.
Leavening + Salt
- Baking powder provides rise. A small pinch of baking soda balances the tang from sour cream.
- Fine salt sharpens flavor; don’t skip it.
Pecans
- Always toast for a deeper nutty aroma. Bake at 175°C/350°F for 8–10 minutes until fragrant, then cool before chopping.
- Toss chopped pecans with 1 teaspoon flour so they stay suspended and don’t sink.
Flavorings
- Pure vanilla extract is non-negotiable.
- Pecan extract is optional but intensifies that classic butter pecan profile. Start with ¼–½ teaspoon.
Liquid
- Whole milk creates a tender cohesive batter. Buttermilk adds gentle tang; both are excellent.
- Dairy-free: use full-fat coconut milk from a carton for similar richness.
Brown Butter Glaze essentials
- Butter powdered sugar, a splash of milk or maple syrup, vanilla, and a pinch of salt.
- Maple syrup instead of milk gives a glossy finish and subtle maple warmth.
Optional upgrades
- Orange zest for a citrus lift.
- 1 –2 tablespoons bourbon for a toasty note.
- ¾ cup mini chocolate chips for a pecan-turtle vibe.
- Cinnamon pinch to underscore the nuttiness.
Quick pantry check
- Butter sugars, eggs, flour, baking powder, sour cream, milk, vanilla, pecans.
Instructions
- Follow this simple flow for a tender, bakery-style butter pecan pound cake with a glossy brown butter glaze.
Prep and pan
- Heat oven to 325°F/165°C.
- Butter and flour a 10-cup Bundt pan thoroughly. Tap out excess.
- Toast pecans at 350°F/175°C for 8–10 minutes, cool, then chop.
Cream for lift
- In a large bowl, beat unsalted butter + granulated sugar + a little brown sugar on medium-high until pale and airy (about 3–4 minutes).
- Tip: Stop and scrape the bowl so no butter hides on the bottom.
Add eggs the smart way
- Mix in eggs one at a time, blending 20–30 seconds between each until smooth and satiny.
- If the mixture looks curdled, keep going; flour will bring it back.
Whisk wet and dry
- In one bowl, whisk sour cream, milk (or buttermilk), vanilla, and optional pecan extract.
- In another, whisk all-purpose flour, baking powder, a pinch of baking soda, and fine salt.
Combine gently
- On low speed, alternate dry and wet: dry → wet → dry → wet → dry.
- Mix just until no flour streaks remain to protect that moist crumb.
Fold in pecans
- Toss chopped, cooled toasted pecans with 1 tsp flour, then fold in with a spatula.
- Batter should be thick but spreadable.
Fill and bake
- Spoon into the pan, level the top, and give the pan two light taps to settle.
- Bake 55–65 minutes on the middle rack. Start checking at 50 minutes.
Know it’s done
- A skewer should come out mostly clean, and the top will spring back.
- For precision, aim for an internal temp ~205°F/96°C at the center.
Cool and release
- Rest 15 minutes in the pan, then invert onto a rack.
- Let the cake cool completely before glazing for the neatest finish.
Brown butter glaze
- Cook butter over medium heat until amber and nutty, 3–5 minutes.
- Whisk with powdered sugar, milk or maple syrup, vanilla, and a pinch of salt until pourable.
- Drizzle over the cooled cake and sprinkle on a few extra pecans.
Troubleshooting quick wins
- Cracked top? Normal for pound cakes and part of the charm.
- Dense texture? Next time, cream longer and measure flour by weight.
- Sinking nuts? Make sure they’re cool, toasted, and lightly floured.
- Dry edges? Pull the cake earlier or check oven temperature with a thermometer.
Notes
Nutrition Information (per serving)
- Calories 540 kcal
- Total Fat 34 g
- Saturated Fat 13 g
- Carbohydrates 57 g
- Sugar 35 g
- Fiber 2 g
- Protein 6 g
- Sodium 220 mg
- Cholesterol 120 mg
- Trans Fat 0 g
Can I bake this without a Bundt pan?
Yes. Use a 9×5-inch loaf pan (60–75 minutes) or two 8×4-inch loaves (45–55 minutes). For mini loaves, bake 30–38 minutes. Start checking early.
How do I keep the crumb moist, not dry?
Cream butter and sugars 3–4 minutes.
Use room-temperature eggs and dairy.
Weigh flour or spoon-and-level.
Pull at ~205°F/96°C internal temperature.
Do I really need to toast the pecans?
Yes. Toast at 350°F/175°C for 8–10 minutes until fragrant, then cool before chopping. This deepens flavor and keeps a pleasant crunch.
My pecans sank. What went wrong?
The batter was too loose or the nuts were warm. Cool completely, chop, toss with 1 teaspoon flour, and fold in gently at the end.
Can I reduce the sugar?
Up to 10–15% works, but expect less browning and a slightly firmer crumb. Balance sweetness by lightening the brown butter glaze.
No sour cream on hand—what’s the best swap?
Use full-fat Greek yogurt 1:1. Or keep the sour cream and swap the milk for buttermilk for a subtle tang.
Salted vs. unsalted butter?
Both work. With salted butter, reduce added salt to a pinch.
How far in advance can I make it?
Flavor improves by day two. Store airtight at room temperature 3–4 days. For longer storage, freeze slices up to 2 months; thaw wrapped.
Why did my pound cake crack on top?
Normal. Pound cakes form a signature ridge as the center rises and sets.
High-altitude tips
Reduce baking powder slightly (about 1/8 teaspoon per cup of flour), add 1–2 tablespoons milk, raise oven temp 10–15°F, and start checking earlier.
Can I make it dairy-free or gluten-free?
Dairy-free: use quality vegan butter and full-fat coconut milk; glaze with powdered sugar + coconut milk + vanilla.
Gluten-free: a 1:1 GF blend with xanthan works; add 1 tablespoon milk if batter seems stiff.
Brown butter glaze looks too thick or thin—fixes?
Too thick: whisk in 1–2 teaspoons milk/maple syrup. Too thin: add 1–2 tablespoons powdered sugar. If it split, let the butter cool slightly and re-whisk.
Can I add flavors like maple or bourbon?
Yes. Add ½ teaspoon maple extract or 1–2 tablespoons bourbon to the batter; whisk a little into the glaze to match.
Best way to slice cleanly?
Cool fully, use a warm, sharp knife, and wipe between cuts. For neat lunchbox portions, chill 20 minutes before slicing.