Estimated reading time: 10 minutes
A piece of Butter Pecan Pound Cake is full of rich, buttery, and nutty flavors. It’s warm and comforting, just like a cozy hug on a cold day. This recipe is sure to become a favorite and will make any day feel sweeter. If you want to make your cake mix even better, I will share some tips to bring out the amazing flavors of this delicious Butter Pecan Pound Cake.
Table of contents
Ingredients to Make Our Butter Pecan Pound Cake
Let’s gather our ingredients. High-quality components are crucial for the best results, especially when we’re aiming for that rich butter pecan flavor. Here is a list of the ingredients you will need in a table format:
| Ingredient | Quantity | Note |
| Unsalted Butter | 3 cups (6 sticks) | Must be softened at room temperature. High quality butter is highly recommended. |
| Granulated Sugar | 3 cups | Provides sweetness and moisture. |
| Large Eggs | 6 | Room temperature eggs for better emulsification. |
| All-Purpose Flour | 3 cups | Sifted for a lighter crumb |
| Whole Milk | 1 cup | Adds moisture to the batter |
| Vanilla Extract | 2 teaspoons | Pure vanilla for the best flavor; extract or paste is fine. |
| Pecans | 1 1/2 cups | Roughly chopped and toasted; toasted pecans provide a nutty boost. |
| Salt | 1 teaspoon | To balance the sweetness. |
| Baking Powder | 1 tablespoon | For added rise and texture. |
| Confectioners’ sugar | For dusting | Optional, for serving |
Kitchen Equipment Needed
Having the right equipment can make all the difference in baking. Here’s what you’ll need to make sure your butter pecan pound cake turns out perfectly:
- Electric Mixer: Stand or hand mixer to cream the butter and sugar properly.
- Large Mixing Bowls: For mixing the wet and dry ingredients.
- Measuring Cups and Spoons: For precise measurements.
- 9 x 5-inch Loaf Pan: Or a 10-inch bundt pan (adjust baking time accordingly).
- Parchment Paper: This paper helps to line the baking pan so it’s easier to take the food out.
- Rubber spatula: This tool is used to scrape down the sides of a bowl.
- A toothpick or a cake tester: You can use it to see if the cake is cooked all the way through.
- Small skillet or baking sheet: for toasting the pecans
Quotes
“The finest cakes are created from high-quality ingredients and a dash of love. This butter pecan pound cake is no exception; it showcases how simple ingredients can unite to form something extraordinary.”
Instructions
Time needed: 1 hour and 45 minutes
- Prep Your Oven and Pan
Preheat your oven to 325°F (160°C). The 9×5 inch loaf pan should be greased and lined with parchment paper, with an overhang for easy removal.
- Toast the Pecans
Preheat a small skillet over medium-low heat. Put the chopped pecans in a pan and cook them for 5 to 7 minutes. Stir them often, so they smell nice and get a little brown. Be careful not to let them burn. When they are done, take the pan off the heat and let the pecans cool down.
- Cream Butter and Sugar
To start, take a big bowl and mix the soft butter and granulated sugar together. Use a mixer or a spoon until the mixture is light and fluffy. This should take about 3 to 5 minutes. Take your time; this step is very important for getting the right texture.
- Add Eggs One at a Time
Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Adding them slowly prevents the batter from curdling. Beat in the vanilla extract.
- Mix together the dry ingredients
Take another bowl and combine the all-purpose flour, baking powder, and salt. Use a whisk or a fork to mix them together thoroughly until everything is well blended.
- Alternate Dry and Wet Ingredients
Slowly mix the dry ingredients into the wet mixture, adding in some milk along the way. Begin and finish with the dry ingredients. Stir everything together gently until it’s just combined, making sure not to overmix. This will help keep your batter light and fluffy!
- Fold in Pecans
Carefully mix the toasted pecans into the batter using a rubber spatula. Be sure to spread them out evenly so they are mixed well
Tips and Tricks
I have made some helpful tips from my own baking experiences that you will use for your butter pecan pound cake:
- Room-Temperature Ingredients: Make sure your butter, eggs, and milk are all at room temperature. This helps the batter come together smoothly, resulting in a light and airy cake.
- Don’t Overmix: Be careful not to mix the batter too much after you add the dry ingredients. If you do, the flour can become tough, and your cake will not be soft. Just mix until everything is combined.
- Toasting the Pecans: Always toast the pecans; it enhances their nutty flavor and adds a depth that raw pecans cannot provide.
- Using parchment paper: to line baking pans helps with easy demolding, reduces sticking, and maintains the cake’s shape, preventing tearing or crumbling.
- Check for Doneness: To see if your cake is done baking, take a toothpick or a small stick and poke it into the center of the cake. If the stick comes out covered in wet batter, it means the cake needs a little more time in the oven. Just put it back in for a few more minutes and check again!
- Slow Baking: To prevent excessive browning of the cake, reduce the oven temperature by 25°F (about 14°C) and loosely tent it with aluminum foil. This helps avoid direct heat, promotes even cooking, and ensures the interior bakes properly.
Butter Pecan Pound Cake Serving Suggestions
This butter pecan pound cake is delicious on its own, but if you’re looking to elevate your dessert experience, here are some great ideas:
- Vanilla Ice Cream: A warm slice of butter pecan pound cake with vanilla ice cream is a classic and delightful dessert.
- Drizzle of Caramel Sauce: You can add some caramel sauce, either homemade or from the store, to make your dish sweeter and more special.
- Fresh Berries: Serve alongside fresh berries like strawberries, blueberries, or raspberries for a refreshing contrast.
- Whipped Cream: Add a spoonful of freshly whipped cream on top for a light and fluffy finish.
- Coffee or Tea: Have a piece with your morning coffee or afternoon tea for a tasty snack.
- A Glaze: Try a simple powdered sugar glaze flavored with a bit of vanilla or maple extract.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (this is an estimate and can vary):
- Calories: 350-450
- Fat: 20-25g
- Saturated Fat: 12-15g
- Cholesterol: 100-150mg
- Sodium: 200-250mg
- Carbohydrates: 40-50g
- Fiber: 1-2g
- Sugar: 25-30g
- Protein: 5-7g
Variations or Alternatives
Want to switch things up? Here are a few variations of this butter pecan pound cake that you might enjoy:
- Butter Pecan Pound Cake with Cake Mix: If you’re short on time, start with a yellow cake mix. Add melted butter, vanilla extract, toasted pecans, and a touch of brown sugar to the batter for a similar flavor profile. It’s a fantastic shortcut for a recipe for butter pecan cake.
- Maple Butter Pecan: Use maple syrup in place of some of the sugar for a warm, earthy flavor.
- Bourbon Butter Pecan: Adding a splash of bourbon or dark rum can really enhance the flavor of the batter or glaze, making it taste even more delicious! Bourbon.
- Cream Cheese Swirl: Add a cream cheese filling for a cheesecake-like twist.
- Spice it Up: Put a little bit of cinnamon, nutmeg, or cardamom in the batter for a nice, warm taste.
Conclusion
This Butter Pecan Pound Cake is a wonderful cake that is great for any celebration. It has rich flavors, a soft texture, and a nice crunch from toasted pecans. All these elements come together to make a cake that you will remember. You can follow the classic butter pecan pound cake recipe or use a quicker method with cake mix. Both ways will give you a tasty result. I hope you enjoy making this recipe. Please feel free to alter it to your tastes, try different versions of it, reduce or increase the amount of sugar to your liking, and most importantly, have fun baking!
FAQ Section
Here are some common questions you might have about baking a butter pecan pound cake:
You can use the salted butter but do not add the additional salt called for in the recipe. The flavor is just slightly different.
Indeed! If you use a 10-inch bundt pan, the baking time will likely be shorter, so start checking for doneness around 45-50 minutes.
Keep any leftover cake in a container that seals tight. You can leave it at room temperature for a maximum of three days, or you can put it in the fridge, where it will stay good for up to a week.
To freeze a cake, tightly wrap it in plastic wrap to reduce air exposure, after that cover it with aluminum foil to stop freezer burn. Under these conditions, it can last up to 3 months. Let the food sit out at room temperature for a while before you eat it. This will help it taste better and have a nicer texture.
This can be due to several factors, such as overmixing the batter, opening the oven door during baking, or not baking the cake long enough. Make sure to follow the recipe carefully and allow the cake to bake fully.
Who Should Skip This Recipe!
Alright, let’s be real—not every recipe is a perfect fit for everyone, and that’s absolutely okay! If you fall into one of these categories, you might want to consider skipping this butter pecan pound cake or making some significant tweaks:
- Those with Gluten Sensitivities: This recipe uses all-purpose flour, which contains gluten. If you’re gluten-sensitive or have celiac disease, this cake is unfortunately not for you as is. You could substitute gluten-free all-purpose flour, but please keep in mind that the texture may vary.
- People on Low-Carb Diets: A classic pound cake is definitely not low in carbs, loaded with sugar and flour. If you’re on a low-carb or keto diet, you’ll need to look for a recipe specifically designed to meet your dietary needs. This one will not fit!
- Individuals on Low-Sodium Diets: While the amount of salt in this recipe is not excessive, you might still need to skip it or make modifications to cut the sodium if you’re watching your salt intake.
- Those with Nut Allergies: This recipe prominently features pecans. If you have a nut allergy, this recipe is not suitable as is. A nut-free alternative would be better suited for you.
Remember, there are tons of fantastic recipes out there to suit all kinds of dietary needs and preferences. Don’t feel discouraged if this one isn’t your jam. There’s a delicious alternative just waiting for you!
What Do You Think?
Now it’s your turn! I am excited for you to try this butter pecan pound cake recipe and taste the yummy flavors. Please tell me how it goes in the comments below. Have you made a different kind of cake? What is your favorite kind? I want to hear about your baking stories! If you want more recipes like this, please check out our other recipes that you might like.
My personal touch
Baking this Butter Pecan Pound Cake always takes me back to my grandmother’s kitchen. The smell of butter and toasted pecans filled the air, creating the coziest atmosphere. This recipe comes from many years of trying to find the best taste and feel. I still remember the first time I made it perfectly. I invited my family to taste it, and they were all surprised. Sharing this cake with the people I love brings me a lot of happiness. It is not just a recipe; it means a lot to me. It reminds me of my childhood, and it is a tradition I want to share with everyone.
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Thank you for your sharing. I am worried that I lack creative ideas. It is your article that makes me full of hope. Thank you.
You’re welcome! Glad you’re inspired. Happy cooking!