Name: Butter Pecan Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup whole milk; 2 tsp vanilla extract; 1 cup pecans, toasted and chopped

This Butter Pecan Pound Cake is a rich, buttery dessert studded with crunchy toasted pecans. I love how each bite melts in my mouth, and the nutty flavor perfectly complements the cake’s dense texture.

Why You’ll Love This Recipe

I pour all the classic comfort of a traditional pound cake into this recipe, enhanced by buttery-roasted pecans that add a delightful crunch. I find it perfect for afternoon tea, family gatherings, or simply as a satisfying weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
granulated sugar
large eggs
all-purpose flour
baking powder
salt
whole milk
vanilla extract
pecans (toasted and chopped)

I always toast the pecans first to bring out their flavor—it makes a big difference!

Directions

I preheat the oven and prepare a loaf pan by greasing and flouring it.
I cream the softened butter and sugar until light and fluffy.
I beat in the eggs one at a time, ensuring each is fully incorporated.
I sift together flour, baking powder, and salt, then add to the butter mixture alternately with milk.
I stir in vanilla extract and fold in toasted chopped pecans.
I pour the batter into the prepared pan and smooth the top.
I bake until a skewer inserted in the center comes out clean.
I let the cake cool in the pan briefly before transferring it to a wire rack to cool completely.

Servings and timing

This cake serves about 8–10 slices.
Total time: approximately 1 hour 20 minutes

Prep time: ~20 minutes
Bake time: ~60 minutes
Cooling time: ~20 minutes

Variations

Chocolate swirl: I gently fold in melted chocolate for a pretty marbled effect.
Maple glaze: I drizzle a simple maple-syrup-based glaze over the cooled cake.
Spiced twist: I add a pinch of cinnamon and nutmeg to the dry ingredients for a warm, spiced note.
Bourbon pecans: I soak the pecans briefly in bourbon before toasting to deepen the flavor.

Storage/reheating

I store the cake tightly wrapped at room temperature for up to 3 days, or refrigerate up to 5 days. For longer storage, I freeze slices in airtight containers for up to a month.
To reheat, I microwave a slice for about 10–15 seconds or warm it in a 325°F oven for 5–7 minutes until soft.

FAQs

1. Can I use salted butter instead of unsalted?

I would reduce or omit additional salt in the recipe if using salted butter, to keep the flavor balanced.

2. How do I know when the cake is done baking?

I look for a golden top and use the skewer test—if it comes out clean or with only a few crumbs, it’s perfect.

3. Can I substitute pecans with other nuts?

Yes, I often use walnuts or almonds, though walnuts are the closest in taste and texture to pecans.

4. Can I make this gluten‑free?

I swap in a 1:1 gluten‑free flour blend and mix in xanthan gum if it’s not already included in the blend. I find the texture slightly more tender but still delicious.

5. What can I serve with this cake?

I enjoy it with a scoop of vanilla ice cream, a dollop of whipped cream, or a cup of strong tea or coffee.

Conclusion

I hope this Butter Pecan Pound Cake brings warmth and satisfaction to your table. I love sharing this recipe, knowing how the rich butter flavor and toasted pecans make it feel like a comforting homemade treat.

Butter Pecan Pound Cake