Butter Pecan Pound Cake: A Timeless Dessert for Any Occasion

Butter Pecan Pound Cake: A Timeless Dessert for Any Occasion

This Butter Pecan Pound Cake is the epitome of indulgent desserts. With its rich, buttery base, crunchy pecans, and a velvety cream cheese frosting, it’s a crowd-pleaser perfect for holidays, birthdays, or anytime you crave something sweet. Its melt-in-your-mouth texture and nutty flavor make it an instant classic!

Why You’ll Love This Recipe

1. Rich and Buttery: A moist pound cake with hints of caramelized brown sugar and vanilla.
2. Perfectly Nutty: Loaded with toasted pecans for that satisfying crunch in every bite.
3. Cream Cheese Frosting: Adds the perfect tangy sweetness to balance the flavors.

Ingredients You’ll Need

For the Cake

• 1½ cups chopped pecans (divided)
• 1½ cups butter (room temperature)
• 8 ounces cream cheese (room temperature)
• 3 cups packed brown sugar
• 6 large eggs (room temperature)
• 3¼ cups cake flour
• 1½ teaspoons vanilla extract

For the Frosting

• 8 ounces cream cheese
• ½ cup butter
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 cups chopped pecans (optional, for garnish)

How to Make Butter Pecan Pound Cake

Step 1: Prepare the Pan

1. Preheat your oven to 325°F.
2. Spray a 10-inch tube pan with nonstick cooking spray and lightly dust it with flour.
3. Spread ½ cup of chopped pecans evenly across the bottom of the pan.

Step 2: Make the Batter

1. In a large bowl, cream together butter and cream cheese until smooth.
2. Gradually add brown sugar and beat until light and fluffy (about 4–5 minutes).
3. Add eggs one at a time, mixing well after each addition.
4. Gently fold in the cake flour, being careful not to overmix.
5. Stir in vanilla extract and the remaining pecans.

Step 3: Bake the Cake

1. Spoon the batter into the prepared pan and place it on a baking sheet to catch any spills.
2. Bake for approximately 90 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Cream Cheese Frosting

1. In a medium bowl, beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
3. Stir in vanilla extract and mix until creamy and well-blended.

Step 5: Assemble the Cake

1. Once the cake is completely cooled, generously frost it with the cream cheese frosting.
2. Garnish with additional chopped pecans around the edges or sprinkle over the top for added crunch.

Chef’s Tips

• Use Room Temperature Ingredients: This ensures a smooth batter and frosting.
• Don’t Overmix: Overworking the batter can result in a dense cake.
• Toast Your Pecans: Toasting enhances their flavor and adds extra depth to the cake.

Storage & Serving Suggestions

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
• Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat.