Butter Pecan Pound Cake (Print Version)
Indulgent pound cake brimming with pecans and topped with cream cheese frosting, ideal for weeknight desserts or celebrations.
# Ingredients:
→ 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)
# Steps to Follow:
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 Notes:
01 -
Cake flour helps achieve a light crumb, but all-purpose flour can be substituted if needed.
02 -
Keep frosted cake refrigerated for up to five days, or freeze the unfrosted cake for up to three months.