Butter Pecan Pound Cake Recipe

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Ayesha Hussain

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Some cakes just stick with you. For me, this butter pecan pound cake is one of them. I made it once on a quiet Sunday, half-expecting it to be just another loaf.

But from the moment it came out of the oven—golden, fragrant, and crackled on top—I knew it was something special.

It smelled like melted butter and toasted nuts, and the first slice was still warm when I couldn’t wait any longer to try it.

The texture? Dense but soft, with a tight crumb that holds up beautifully. The pecans add a gentle crunch in every bite without overpowering the cake.

It’s not flashy, not overly sweet—just good, honest flavor. The kind of cake that feels like home. I’ve made it more times than I can count since then, and it never fails.

You don’t need a mixer with twenty attachments or a kitchen full of fancy tools. Just a few basic ingredients, a loaf pan, and a little patience while it bakes.

It’s simple, but it feels like something you’d share with someone you care about. Or keep all to yourself with a cup of tea and a quiet moment. I won’t judge.

Butter Pecan Pound Cake Recipe

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups all-purpose flour (sifted)
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups raw pecans, roughly chopped (not toasted)

For the Topping (optional but highly recommended):

  • 2 tablespoons pecans, chopped (for sprinkling before baking)
  • 1 tablespoon raw sugar or turbinado sugar (for a slight crunch on top)

Instructions

  • Preheat your oven to 325°F (165°C). Grease a standard 9×5-inch loaf pan thoroughly with butter or neutral oil.
  • Line the bottom with parchment paper for easy release, then lightly dust the sides with flour. Tap out any excess.
  • In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together on medium-high speed for 4–5 minutes.
  • The mixture should become light, pale, and fluffy—this step is crucial for a fine crumb.
  • Crack in one egg and beat until fully incorporated before adding the next. Scrape down the sides of the bowl after each egg to ensure even mixing.
  • By the end, the mixture should be silky and slightly thick.
  • In a medium bowl, whisk together the sifted flour, baking powder, and salt. This ensures even distribution and prevents clumps.
  • With the mixer on low speed, add one-third of the dry mixture into the batter. Once mostly combined, pour in half of the milk.
  • Repeat with another third of the dry mix, then the remaining milk, and finish with the last third of flour. Mix until just combined—do not overbeat.
  • Stir in the vanilla extract. Fold in the 1 ½ cups of chopped pecans using a spatula, ensuring they’re evenly distributed throughout the batter.
  • Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
  • Sprinkle the remaining 2 tablespoons of chopped pecans and 1 tablespoon of raw sugar evenly across the top of the batter. This creates a crisp, nutty crust after baking.
  • Place the pan on the center rack of your oven. Bake for 65–75 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out clean. Start checking at the 65-minute mark to avoid overbaking.
  • Remove from the oven and let the cake cool in the pan for 15–20 minutes. Then gently run a knife along the edges, lift with the parchment, and transfer to a wire rack to cool completely—at least 1 hour before slicing for clean cuts.
  • Using room temperature ingredients ensures an even rise and tender crumb.
  • Raw pecans bake into the batter and toast gently while the cake cooks, enhancing their natural flavor.
  • The loaf should have a cracked dome, golden brown sides, and a firm exterior that gives way to a buttery, moist interior packed with pecans.

Butter Pecan Pound Cake Recipe

How Do You Keep Pound Cake Moist?

Keeping your butter pecan pound cake moist isn’t hard, but you do need to follow a few smart tips:

  • Use room temperature ingredients: Soft butter, eggs, and milk mix more smoothly, creating a soft batter.
  • Don’t overmix the batter: Once you add the flour, mix only until combined. Overmixing makes the cake dry.
  • Measure flour correctly: Too much flour can dry out the cake. Spoon and level it instead of scooping directly from the bag.
  • Use real butter, not margarine: Butter gives both moisture and flavor.
  • Cover well after baking: Wrap the cake tightly once it cools to keep it from drying out.
  • Don’t overbake: Check the cake with a toothpick. If it comes out clean with a few moist crumbs, it’s ready.

Why Did My Pound Cake Crack On Top?

A crack on top is actually common in pound cakes, and it usually happens for simple reasons.

  • Thick batter: Pound cake batter is dense, so as it bakes, the top sets before the inside finishes rising.
  • Oven too hot: If the temperature is too high, the outside cooks too fast and forces the middle to push through.
  • No pan rotation: Uneven oven heat can cause one side to rise too quickly.

Why Is My Pound Cake Dense And Not Fluffy?

If your pound cake feels too heavy, it could be one or more of these reasons:

  • Overmixing the batter: This develops gluten and makes the cake tough.
  • Cold ingredients: They don’t blend as smoothly, leading to an uneven rise.
  • Too much flour: Measuring with a heavy hand dries the batter and weighs it down.
  • Not enough leavening: A little baking powder helps give the cake a gentle lift.

What Size Pan Should I Use For Pound Cake?

The most common and best pan for this recipe is:

  • 9×5-inch loaf pan: It gives the cake a tall shape and even baking.

Other size options (if you adjust bake time):

  • Bundt pan (10–12 cup size)
  • Two mini loaf pans (divide the batter)

Butter Pecan Pound Cake Recipe

Can I Use Brown Sugar Instead Of White Sugar In Pound Cake?

Yes, you can—but it will change the flavor slightly.

  • Light brown sugar: Gives a warm, mild molasses flavor that pairs well with pecans.
  • Dark brown sugar: Stronger taste, more moisture, but may darken the cake a bit.
  • Use half brown, half white: For balance between flavor and structure.

Can I Make Butter Pecan Pound Cake With Cake Flour?

Yes, and it can make your cake even softer.

  • Cake flour has less protein: So it creates a finer, more delicate crumb.
  • Use 2 ¾ cups cake flour instead of 2 ½ cups all-purpose flour.
  • Sift it before using: This helps with even mixing and keeps the batter light.

Why Does My Pound Cake Fall In The Center?

A sunken middle usually means the structure wasn’t strong enough or it wasn’t baked through. Common reasons include:

  • Underbaked: Take it out too soon and the center collapses as it cools.
  • Oven too hot or too cold: Always preheat and check with an oven thermometer.
  • Too much liquid or sugar: These can weaken the batter’s structure.
  • Opening the oven too early: Causes the cake to fall before it sets.

Can I Freeze Butter Pecan Pound Cake?

Yes, you can freeze it easily and it still tastes amazing after thawing. Here’s how to do it right:

  • Cool the cake completely: Freezing a warm cake causes ice crystals that change the texture.
  • Wrap it well: First in plastic wrap, then a layer of foil or a freezer bag to prevent freezer burn.
  • Freeze whole or sliced: You can freeze the whole loaf or cut it into slices for easier snacking later.
  • Use within 2–3 months: For best taste, don’t leave it frozen longer than this.
  • Thaw at room temperature: Let it sit on the counter, still wrapped, until soft.

What’s The Best Way To Store Leftover Pound Cake?

To keep it fresh for days, store it the right way:

  • Cool completely: Never store a warm cake—it’ll get soggy.
  • Wrap tightly: Use plastic wrap or an airtight container to keep it soft.
  • Room temperature: Good for up to 3 days.
  • Refrigerate: If you need to keep it longer, chill for up to 5–6 days. Let it come to room temp before serving.

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