Butter Pecan Pound Cake is a rich, buttery dessert with the wonderful flavor of toasted pecans throughout. This classic pound cake is perfect for family gatherings, holidays, or any time you want a comforting slice of something sweet and nutty. The tender crumb of the cake paired with the crunch of pecans makes every bite irresistible.

Table of Contents

• Ingredients
• Instructions
• Cooking Notes
• Variations
• Frequently Asked Questions (FAQs)
• Conclusion

Ingredients

• 1 cup unsalted butter (softened)
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 1 cup brown sugar (packed)
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring (optional)
• 1 1/2 cups chopped pecans (toasted)

For the Glaze (Optional)

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan to ensure easy removal of the cake.

Step 2: Toast the Pecans

1. In a dry skillet over medium heat, toast the chopped pecans for 4-5 minutes, stirring frequently until fragrant. Set aside to cool.

Step 3: Cream the Butter and Sugars

1. In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.

Step 4: Add the Eggs

1. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

Step 5: Mix the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.

Step 6: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
2. Stir in the vanilla extract, butter flavoring (if using), and toasted pecans.

Step 7: Bake

1. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
2. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Step 8: Prepare the Glaze (Optional)

1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

Step 9: Serve

1. Slice and serve the cake at room temperature. It’s perfect on its own or paired with a scoop of vanilla ice cream.

Cooking Notes

• Butter Flavoring: Adding butter flavoring enhances the buttery taste of the cake, but it is optional. The cake will still be delicious without it.
• Toasting Pecans: Toasting the pecans brings out their flavor and adds a nice crunch to the cake. Be careful not to burn them while toasting.
• Bundt Pan: Make sure to grease and flour the Bundt pan thoroughly to prevent the cake from sticking. You can also use a non-stick baking spray with flour for added convenience.

Variations

Chocolate Chip Butter Pecan Pound Cake

• Fold in 1 cup of semisweet chocolate chips along with the toasted pecans for a chocolatey twist.

Bourbon Pecan Pound Cake

• Add 2 tablespoons of bourbon to the batter for a rich, slightly boozy flavor that pairs well with the pecans.

Maple Pecan Pound Cake

• Replace 1/4 cup of the granulated sugar with maple syrup and add 1 teaspoon of maple extract to enhance the flavor. Top with a maple glaze for extra sweetness.

Frequently Asked Questions (FAQs)

Can I Make This Cake Ahead of Time?

Yes! This cake actually tastes better the next day as the flavors have time to meld together. Store it covered at room temperature for up to 3 days or in the refrigerator for up to a week.

How Should I Store Leftover Pound Cake?

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week or freeze it for up to 3 months. Wrap it tightly in plastic wrap and place in a freezer-safe bag before freezing.

Can I Use Salted Butter?

Yes, you can use salted butter. Simply reduce the added salt in the recipe to 1/4 teaspoon to balance the flavors.

Butter Pecan Pound Cake is a rich, buttery, and nutty dessert that’s perfect for any occasion. Whether you serve it as an afternoon treat, a holiday dessert, or simply because you’re craving something sweet, this cake is sure to please. The tender crumb and crunchy pecans create a delightful combination that’s hard to resist. Try different variations to make it your own, and enjoy every bite of this comforting classic.

Happy baking, and enjoy the nutty, buttery goodness of this Butter Pecan Pound Cake!