Butter Pecan Pound Cake Recipe That Feels Like a Cozy Hug

If you’ve ever found yourself craving something sweet and comforting after a long day, this butter pecan pound cake recipe might just become your new favorite. There’s something magical about a cake that can bring the taste of homemade warmth into your kitchen, especially when life is bustling around you. With its moist, tender crumb and golden-brown outside—plus a smooth, creamy frosting—it’s a treat that’s sure to spark smiles around the table.

Why You’ll Love This Butter Pecan Pound Cake Recipe

Imagine a dessert that fits both special celebrations and last-minute sweet cravings for your family. That’s where this recipe shines. It’s:

• Beginner-Friendly: You don’t have to be a professional baker to achieve delicious results.
• Flexible for Busy Schedules: The preparation is straightforward, so you can whip it up even on a packed weekday.
• Delightfully Old-School: If you love the nostalgia of an old fashioned butter pecan cake, this recipe takes you right back to simpler times with its classic taste.
• Crowd-Pleasing: The mix of butter, pecans, and cream cheese creates a blend of flavors guaranteed to wow friends, family, and even the pickiest eaters.

Ingredients

Below is everything you’ll need to create this sweet masterpiece. Double-check the list so you can be sure you’re stocked up—nobody wants that sinking feeling of realizing they’re out of butter mid-recipe!

• For The Pecan Pound Cake
  • 1½ cups pecans, chopped
  • 1½ cups butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups brown sugar, packed
  • 6 eggs, room temperature
  • 3¼ cups cake flour
  • 1½ teaspoons vanilla
• For The Frosting
  • 8 ounces cream cheese
  • ½ cup butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 cups chopped pecans, for garnish (optional)

Steps to Butter Pecan Bliss

1. Preheat and Prepare

Preheat your oven to 325°F. Then, grab a 10-inch tube pan (the kind with a removable center is helpful, but any tube pan works). Spray the inside generously with nonstick cooking spray, and lightly coat with flour to help the cake release effortlessly later on.

2. Build the Cake Base

• Layer Pecans: Start by sprinkling ½ cup of chopped pecans into the bottom of your prepared tube pan. This little trick creates a lovely caramelized nut topping once the cake is baked and flipped out of the pan.
• Cream Butter & Cheese: In a large mixing bowl, blend the cream cheese and butter until they come together in a silky mixture. This step is all about achieving that velvety foundation.
• Add Sugar: Pour in the brown sugar and continue mixing for about four to five minutes, or until it’s light and fluffy. The batter should look pale, and you’ll notice a softer, airier consistency.

3. Crack Those Eggs

• One at a time, crack in the eggs and beat well after each addition. This gradual approach helps the batter emulsify properly, creating a smooth mixture that ultimately leads to a refined texture in your finished cake.

4. Fold in the Dry Ingredients

• Gently fold the cake flour into the wet batter. Avoid overmixing—once the flour disappears into the batter, you’re good to go. Too much stirring can result in a dense cake. A little caution here preserves that tender crumb we’re aiming for.

5. Add Flavor and Pecans

• Drizzle in the vanilla and stir gently. Then fold in the remaining cup of pecans. These nuts are the heart of this recipe, adding nutty crunch and a toasted aroma to each slice.

6. Fill and Bake

• Using a large spoon, drop the batter into the prepared tube pan. Place the cake pan on a baking sheet for extra stability (and to catch any drips).
• Bake for approximately 90 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
• Once the cake is out of the oven, let it rest for about 15 minutes in the pan. Then transfer it to a wire rack to cool completely. Resist the urge to frost while it’s warm—let it settle!

Creating the Creamy Frosting

1. Blend the Base

In a medium bowl, cream the butter and cream cheese together until they’re fully combined and silky smooth. This is your ticket to a plush texture in the final frosting.

2. Sweeten It Up

Gradually add the powdered sugar, one cup at a time, mixing well in between each addition. Doing it slowly helps keep your kitchen from resembling a sugar-dusted winter wonderland.

3. Finish and Top

Mix in the teaspoon of vanilla on low speed until everything is nicely combined. Slather this frosting all over your cooled cake. If you want extra flair, garnish the frosted beauty with chopped pecans around the top or edges.

Helpful Tips & Cheery Tricks

• Room Temperature Matters: Bringing butter, cream cheese, and eggs to room temperature ensures a smoother batter and fluffier end result. Don’t worry if you forget—just let them sit on the counter while you prep your other ingredients.
• Batter Lumps?: Relax. A few small lumps are nothing to fret over; they’ll generally smooth out as the cake bakes.
• Use What You Have: No tube pan? A bundt pan can work, though bake times might vary. Keep an eye on it and use the toothpick test.
• Flavor Adventure: Looking for extra flair? Try substituting half the vanilla with maple extract for a sweet, earthy twist.

The Story Behind the Cake

I still remember the first time I tried an old fashioned butter pecan cake as a kid—it felt like an instant ticket to a cozy world filled with sweet aromas and that homey vibe. Years later, when I started Krispy Recipes, it became a personal mission to recreate this nostalgic delight in a way anyone could enjoy. One fall afternoon, I called my mom to confirm the ratio of nuts to batter, and as soon as the warm scent of pecans and sugar began filling my kitchen, I knew I had a winner. My kids begged to sample it before it even cooled down, and now it’s a permanent part of our family’s “sweet memories” collection.

FAQs: Pecan Pound Cake Queries

Q: Can I use regular flour instead of cake flour?
A: Absolutely. Cake flour yields a more tender crumb, but if you only have all-purpose flour on hand, that works too. Simply measure out the same amount, but for best results, remove two tablespoons of flour per cup and replace them with cornstarch.

Q: Are there other nut options?
A: Pecans bring an incredible buttery flavor, but walnuts can step in if you find yourself out of pecans.

Q: How long will it keep?
A: Keep the frosted cake in an airtight container in your fridge for up to five days. If you’d like to freeze it (unfrosted), wrap it tightly in plastic wrap, then foil, and store for up to three months. Just thaw and frost when you’re ready for dessert bliss.

Q: Can I use a hand mixer instead of a stand mixer?
A: Of course. Either will work just fine—just keep an eye on the consistency.

From the first crack of an egg to the last bit of frosting, this recipe ensures you get a sweet slice of comfort without needing advanced baking skills or endless free time. Once you slice into this cake and taste that perfect blend of nutty crunch, caramel-like brown sugar, and velvety frosting, you’ll realize you’ve discovered something truly special. And best of all, you’ll find yourself coming back to this butter pecan pound cake recipe year-round—whether it’s for holiday get-togethers, potlucks, or simply a well-deserved treat at the end of a hectic week.

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