If you’re searching for a showstopping dessert that’s as rich in Southern charm as it is in flavor, look no further than this Pecan Praline Buttermilk Pound Cake. Each bite delivers the buttery tenderness of classic pound cake, a tangy lift from buttermilk, and a decadent praline glaze that clings to every golden crumb. Toasted pecans woven throughout add a lovely crunch and nutty warmth, making it a cake that truly brings people together—perfect for holidays, celebrations, or any moment you want to make special.

Pecan Praline Buttermilk Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The secret to an unforgettable Pecan Praline Buttermilk Pound Cake lies in the quality and balance of its ingredients. Each one plays a starring role in building flavor, tender crumb, and that irresistible praline finish.

Unsalted butter, softened: Gives the cake its signature rich, tender crumb—make sure it’s at room temperature for perfect creaming.
Granulated sugar: Sweetens the cake and helps achieve that beautifully golden crust.
Large eggs (room temperature): Bind the batter together and add richness and structure.
All-purpose flour: The foundation for the cake’s soft, sturdy texture—measure carefully for best results.
Baking soda: Reacts with buttermilk to give the cake a delicate lift.
Salt: Enhances every flavor note and balances the sweetness.
Buttermilk (room temperature): Adds subtle tang and keeps the cake moist and tender from the inside out.
Vanilla extract: Infuses the cake and glaze with warmth and depth.
Chopped pecans, toasted: Bring texture and nutty flavor, both in the cake and as a crunchy topping.
Light brown sugar (for praline glaze): The secret to a rich, caramelly praline topping.
Heavy cream (for praline glaze): Helps create a silky, luscious glaze that drapes beautifully over the cake.
Unsalted butter (for praline glaze): Adds shine and smoothness to the praline glaze.
Vanilla extract (for praline glaze): Rounds out the glaze with a final hint of sweetness.

How to Make Pecan Praline Buttermilk Pound Cake

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 325°F. Grease a 10-inch Bundt pan thoroughly with butter and a dusting of flour—be generous here, as it’s key for an easy release and a beautiful cake shape. If you have a nonstick Bundt pan, it’s still worth buttering every nook and cranny.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and almost pale—about 4 to 5 minutes. This step is crucial, as it builds air into the batter and ensures your Pecan Praline Buttermilk Pound Cake will rise with a delicate crumb.

Step 3: Add Eggs

Add the eggs one at a time, mixing well after each addition. This method helps the batter absorb each egg fully, preventing curdling and creating a smoother, richer cake base.

Step 4: Mix Dry Ingredients and Combine

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing gently after each addition. This careful alternation keeps the cake tender and prevents overmixing.

Step 5: Add Vanilla and Pecans

Stir in the vanilla extract, then gently fold in 1 cup of the toasted pecans. Reserve the rest for the praline topping. The pecans bring a toasty, buttery crunch that’s pure magic in every slice.

Step 6: Bake

Pour the batter into your prepared Bundt pan and smooth the top. Bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and set—don’t worry if the top cracks a bit, as the glaze will cover it beautifully.

Step 7: Cool

Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack. Let it cool completely before glazing; this ensures the praline glaze sets up perfectly instead of melting off.

Step 8: Make the Praline Glaze

In a small saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Bring to a gentle simmer, stirring constantly for about 3 to 4 minutes until the mixture thickens. Remove from heat, stir in vanilla extract, and let it cool for a few minutes so it thickens just enough to cling to the cake.

Step 9: Glaze and Finish

Pour the slightly cooled praline glaze over the top of the cake, allowing it to drip down the sides. Immediately sprinkle the remaining ½ cup toasted pecans over the glaze for that irresistible finish. Your Pecan Praline Buttermilk Pound Cake is now ready to steal the spotlight!

How to Serve Pecan Praline Buttermilk Pound Cake

Garnishes

For a finishing touch, you can add a dusting of powdered sugar, a scoop of vanilla ice cream, or even a drizzle of extra praline glaze. The beauty of this cake is in its glossy topping and crunchy pecans, but a swirl of whipped cream or a handful of berries can also elevate each slice.

Side Dishes

While the Pecan Praline Buttermilk Pound Cake is a star on its own, it pairs beautifully with a cup of strong coffee or sweet tea. For a more decadent dessert spread, serve alongside fresh fruit salad, vanilla custard, or even a citrusy sorbet to balance the richness.

Creative Ways to Present

Cut the cake into thick slices and layer with caramel sauce in parfait glasses for an elegant trifle. You can also cube the pound cake and skewer the pieces with strawberries and marshmallows for a playful dessert platter. Or, simply present the whole glazed cake on a pretty stand for a stunning centerpiece at your next gathering.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pecan Praline Buttermilk Pound Cake tightly wrapped at room temperature for up to three days. The flavors actually deepen overnight, making it even more irresistible on day two! If your kitchen is warm or humid, keep it in the fridge to maintain freshness.

Freezing

This cake freezes beautifully, both glazed and unglazed. Wrap individual slices or the entire cake tightly in plastic wrap, then in foil, and freeze for up to three months. Thaw overnight in the refrigerator before serving for best texture and taste.

Reheating

If you prefer your cake slightly warm, pop individual slices in the microwave for 10 to 15 seconds. This softens the glaze and brings out the buttery, nutty flavors. For a crisp exterior, a few minutes in a low oven does the trick.

FAQs

Can I use store-bought praline sauce instead of making the glaze?

You can, but nothing beats the flavor and texture of the homemade praline glaze in this recipe. It’s quick to make and really sets the Pecan Praline Buttermilk Pound Cake apart with its silky, fresh caramel notes.

What’s the best way to toast pecans?

Simply spread the chopped pecans in a dry skillet over medium heat and stir frequently for 5 to 7 minutes until fragrant and lightly browned. Let them cool before adding to your batter or as a topping for maximum crunch.

Can I make this cake without a Bundt pan?

Yes! While the Bundt pan gives the cake its classic shape, you can use two loaf pans instead. Just check for doneness a bit earlier, as the baking time may be slightly less.

Is there a substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and use it as a homemade substitute. The tang is essential for the classic flavor of Pecan Praline Buttermilk Pound Cake.

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

Be generous when greasing and flouring your pan, making sure to get into every groove. Letting the cake cool for 15 minutes before turning it out also helps it release cleanly, ensuring a beautiful presentation.

Final Thoughts

If you’re craving a dessert that delivers comfort, nostalgia, and a bit of Southern flair, you’ll love baking (and sharing) this Pecan Praline Buttermilk Pound Cake. With its tender crumb, luscious glaze, and toasted pecan crunch, it’s destined to become a new favorite in your recipe box. Happy baking!

Pecan Praline Buttermilk Pound Cake Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Pecan Praline Buttermilk Pound Cake is a rich and moist southern classic featuring a tender crumb enhanced with toasted pecans and a luscious praline glaze. Perfect for holiday gatherings or any special occasion, this cake combines the buttery goodness of a traditional pound cake with the sweet, caramelized flavors of pecan praline for an irresistible dessert experience.

Ingredients

Scale

Cake Ingredients

1 cup unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
2 teaspoons vanilla extract
1 ½ cups chopped pecans, toasted

Praline Glaze Ingredients

½ cup light brown sugar, packed
¼ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon vanilla extract

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Instructions

Prepare Pan and Preheat: Preheat the oven to 325°F (163°C) and thoroughly grease a 10-inch Bundt pan with butter and flour to ensure the cake releases easily after baking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer for 4–5 minutes until the mixture becomes light and fluffy, which helps incorporate air for a tender texture.
Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter remains emulsified.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
Mix Batter: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing gently after each addition to avoid overmixing which can toughen the cake.
Add Flavorings and Pecans: Stir in the vanilla extract, then gently fold in 1 cup of the toasted chopped pecans to distribute them evenly throughout the batter.
Bake: Pour the batter into the prepared Bundt pan and smooth the surface. Bake in the preheated oven for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert onto a wire rack and allow it to cool completely before glazing.
Prepare Praline Glaze: In a small saucepan over medium heat, combine light brown sugar, heavy cream, and butter. Bring the mixture to a simmer and cook for 3–4 minutes, stirring constantly until thickened.
Finish Glaze and Decorate: Remove the glaze from heat and stir in the vanilla extract. Let it cool slightly so it thickens slightly but remains pourable. Pour the praline glaze evenly over the cooled cake and sprinkle the remaining ½ cup toasted pecans on top for decoration and extra crunch.

Notes

Ensure all ingredients are at room temperature to help the batter mix evenly and create a moist, tender crumb.
To toast pecans, heat a dry skillet over medium heat and cook the nuts for 5–7 minutes, stirring frequently to prevent burning and to bring out their natural oils and flavor.
This cake tastes even better the day after baking as flavors meld and the texture moistens.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American