Butter Pecan Pound Cake Recipe
If you’re searching for a buttery, rich, and ultra-moist cake that’s overflowing with nutty flavor, look no further than this Butter Pecan Pound Cake. Imagine the tender crumb of classic pound cake elevated by toasty pecans and a sweet, golden swirl of brown sugar and butter on top—it’s a nostalgic dessert that feels both fancy and comforting, perfect for sharing with friends or spoiling yourself with a cup of coffee.

Ingredients You’ll Need
Each ingredient in this Butter Pecan Pound Cake brings something essential to the table, whether it’s richness, texture, or that signature sweet flavor. Nothing fancy here—just honest ingredients that combine to make a truly memorable cake.
- Unsalted butter (1 cup, softened): Creates a rich base and classic flavor—make sure it’s fully softened for the fluffiest texture.
- Granulated sugar (2 cups): Sweetens the cake and helps it bake up golden and moist.
- Eggs (4 large): Bind everything together and give the pound cake its signature dense tenderness.
- Sour cream (1 cup): Adds incredible moisture and a gentle tang that balances the sweetness.
- Vanilla extract (2 teaspoons): Enhances the cake’s flavor and brings out the nuttiness of the pecans.
- All-purpose flour (2 1/2 cups): The sturdy foundation that gives the cake its structure.
- Baking soda (1/2 teaspoon): Helps the cake rise just enough for a soft, fine crumb.
- Salt (1/2 teaspoon): Balances all the sweet and buttery notes.
- Chopped pecans, toasted (1 cup): The star of the show—toast them for maximum flavor and crunch.
- Light brown sugar (1/4 cup, packed, for topping): Makes a caramel-y layer right on top.
- Melted butter (2 tablespoons, for topping): Blends with the brown sugar for a glossy, decadent finish.
How to Make Butter Pecan Pound Cake
Step 1: Prep the Oven and Pan
Begin by preheating your oven to 325°F. Take a moment to generously grease your 10-inch bundt pan—be thorough here, as you want every last crumb of your Butter Pecan Pound Cake to release cleanly and perfectly golden.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer (or stand mixer) to beat together the softened butter and granulated sugar until the mixture is very light and fluffy. This step isn’t just about blending; it’s the secret to a cake that’s perfectly tender and never dense.
Step 3: Add the Eggs
Crack in the eggs one at a time, beating well after each addition. This helps create an even, silky batter and ensures each egg is fully incorporated—trust me, it’s worth the extra minute!
Step 4: Mix in Sour Cream and Vanilla
Add the sour cream and vanilla extract to the creamed mixture. Stir until the batter becomes smooth again and you can smell the vanilla—this is when the famous Butter Pecan Pound Cake aroma starts to come to life.
Step 5: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This dry blend ensures your leavening and seasoning are evenly distributed for a perfectly consistent cake.
Step 6: Mix Wet and Dry
Gradually add the dry ingredients to your wet batter, mixing gently and stopping as soon as everything is just combined. Overmixing is the enemy of a tender pound cake, so go gently and love your batter!
Step 7: Fold in Toasted Pecans
Gently fold in those beautifully toasted, chopped pecans. Toasting may seem optional, but it truly transforms their flavor—don’t skip it! The result is that irresistible crunch in every bite.
Step 8: Pour and Swirl the Topping
Spoon the batter into your prepared pan and smooth the surface. In a small bowl, mix the brown sugar and melted butter together, then drizzle the mixture over the batter. Swirl it in with a knife for tasty brown sugar ribbons throughout your Butter Pecan Pound Cake.
Step 9: Bake to Perfection
Set your pan on the center rack and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes (hardest part is waiting!) before carefully turning it out onto a wire rack to cool completely.
How to Serve Butter Pecan Pound Cake

Garnishes
Dress up your Butter Pecan Pound Cake with a dusting of powdered sugar, a dollop of softly whipped cream, or even a scoop of vanilla bean ice cream. For a bit of sparkle, try a drizzle of caramel sauce and a scattering of extra toasted pecans.
Side Dishes
This cake is fantastic alongside coffee, café au lait, or a cup of spiced chai. For a sweet brunch, pair it with fresh berries, citrus salad, or even a selection of other Southern desserts.
Creative Ways to Present
You can slice the Butter Pecan Pound Cake thick and layer with sweetened mascarpone and berries for a trifle, or toast slices and serve them warm with a pat of butter. Mini bundt cakes also make adorable gifts or party treats!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Butter Pecan Pound Cake tightly wrapped in plastic or an airtight container at room temperature. It stays fresh and tender for up to four days on the counter—sometimes, it’s even better the next day as the flavors deepen!
Freezing
To freeze, wrap individual slices or the whole, completely cooled cake tightly in a layer of plastic wrap and then foil. Store in the freezer for up to three months. Thaw overnight at room temperature for best results.
Reheating
If you love a warm slice, pop individual pieces in the microwave for 10 to 15 seconds, or reheat slices in a toaster oven until just heated through. This brings back that fresh-from-the-oven taste and a touch of that magical buttery aroma.
FAQs
Can I make Butter Pecan Pound Cake in a loaf pan instead of a bundt pan?
Yes, you can bake it in two standard loaf pans; check for doneness at around 50–60 minutes, since baking time will vary. The cake will come out just as flavorful with that signature pecan crunch in every slice.
Is there a way to make this cake without sour cream?
If you don’t have sour cream, you can substitute full-fat Greek yogurt for a similar texture and tang. The result will still be creamy and moist, perfect for this buttery classic.
How do I toast pecans for this recipe?
Simply spread chopped pecans in a single layer on a baking sheet and bake at 350°F for 6 to 8 minutes, stirring once, until fragrant and lightly browned. This brings out the best flavor and crunch.
Can I add a glaze to Butter Pecan Pound Cake?
Absolutely! A simple vanilla glaze or brown butter glaze drizzled over the cooled cake is delightful. It’s optional, but it adds an extra layer of sweetness and showstopper shine.
How do I tell when the cake is baked through?
Insert a toothpick or skewer into the thickest part of the cake; if it comes out clean or with just a few moist crumbs attached, your Butter Pecan Pound Cake is perfectly baked. Try not to overbake so the crumb stays moist and luscious.
Final Thoughts
There’s just something special about sharing a homemade Butter Pecan Pound Cake with people you love—or sneaking a slice for yourself with a cup of coffee. Give this recipe a try, and you’ll see why it’s a perennial favorite—each bite is tender, buttery, and delightfully nutty. Happy baking!
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Butter Pecan Pound Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, buttery goodness of this decadent Butter Pecan Pound Cake. With a moist crumb and a delightful pecan crunch, this cake is a perfect treat for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans (toasted)
Topping:
- 1/4 cup packed light brown sugar
- 2 tablespoons butter (melted)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 325°F and grease a 10-inch bundt pan.
- Cream butter and sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs and flavorings: Beat in eggs one at a time, then mix in sour cream and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture, mixing just until combined.
- Stir in pecans and bake: Fold in toasted pecans, pour batter into pan, and smooth the top. Mix brown sugar and melted butter, then drizzle over the batter. Bake for 60 to 70 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 6–8 minutes, stirring once.
- This cake keeps well and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 30g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg