Butter Pecan Pound Cake (Print Version)

Indulgent pound cake brimming with pecans and topped with cream cheese frosting, ideal for weeknight desserts or celebrations.

# What You’ll Need:

→ Cake

01 - 1½ cups pecans, chopped
02 - 1½ cups butter, room temperature
03 - 8 ounces cream cheese, room temperature
04 - 3 cups brown sugar, packed
05 - 6 eggs, room temperature
06 - 3¼ cups cake flour
07 - 1½ teaspoons vanilla extract

→ Frosting

08 - 8 ounces cream cheese
09 - ½ cup butter
10 - 3 cups powdered sugar
11 - 1 teaspoon vanilla extract
12 - 2 cups chopped pecans, for garnish (optional)

# How to Make It:

01 - Preheat oven to 325°F (165°C). Generously spray a 10-inch tube pan with nonstick cooking spray and lightly coat with flour. Sprinkle ½ cup chopped pecans into the bottom of the prepared pan.
02 - In a large mixing bowl, beat together cream cheese and butter until smooth. Add brown sugar and mix until light and fluffy, about 4-5 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition to ensure proper incorporation.
04 - Fold in the cake flour gently until just combined, being careful not to overmix the batter.
05 - Stir in vanilla extract and the remaining cup of chopped pecans until evenly distributed.
06 - Spoon the batter into the prepared tube pan. Place the pan on a baking sheet for stability during baking.
07 - Bake for approximately 90 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
09 - Mix cream cheese and butter until smooth. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Add vanilla extract and mix on low speed until fully combined.
10 - Frost the completely cooled cake with the cream cheese frosting. If desired, sprinkle chopped pecans on top for garnish.

# Additional Tips::

01 -
  • Perfect balance of sweetness and nutty flavor
  • Uses basic pantry staples you likely already have
  • Makes an impressive dessert with minimal effort
  • Stays moist and delicious for several days
02 -
  • Brown sugar creates a more moist cake with caramel undertones
  • The cake actually tastes better on day two after flavors have melded
  • Can be made up to two days ahead for entertaining
03 -
  • Allow ingredients to reach true room temperature for at least an hour before beginning
  • Toast the pecans before adding to the batter for enhanced flavor
  • For the ultimate moist texture, brush warm cake with simple syrup before cooling completely

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