Hi, I’m Chef Emma, and I’m thrilled to share one of my favorite Southern-inspired desserts with you — the Butter Pecan Pound Cake. If you’re anything like me, summer is a season of togetherness, sunshine, and… irresistible baking.

This cake is all about richness and simplicity. The buttery base melts in your mouth, while the toasted pecans add that perfect nutty crunch. It’s the kind of dessert that steals the spotlight at summer picnics, family reunions, or even quiet weekends at home. It’s been a staple in my kitchen for years, and today, I’m sharing it with you — the exact way I serve it to my friends and family.

Why You’ll Love My Butter Pecan Pound Cake

It’s incredibly moist with a buttery crumb.
Toasted pecans bring a smoky, nutty depth.
The flavor gets even better the next day — if you have any left!
Perfect for summer but delicious year-round.
It’s got soul — and heart — in every bite.

If you’re a fan of classic cakes with big flavor, you might also love our Lemon Pound Cake — another moist and vibrant twist on the Southern favorite.

Ingredients Of My Butter Pecan Pound Cake

Serves 8 generous slices (or more if you’re feeling polite!)

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, at room temperature
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup whole milk
1 ½ teaspoons pure vanilla extract
1 ½ cups chopped pecans, toasted
Optional: ¼ teaspoon ground cinnamon for a warm, subtle kick

For the Brown Sugar Pecan Glaze:

2 tablespoons unsalted butter
½ cup packed brown sugar
2 tablespoons milk or heavy cream
½ teaspoon vanilla extract
¼ cup chopped pecans (for garnish)

Flat lay of ingredients for butter pecan pound cake on a white marble table — All ingredients prepped for the butter pecan pound cake, displayed neatly for easy baking.

Let’s Bake Together!

Step 1: Toast Those Pecans

Place your chopped pecans in a dry skillet over medium heat. Stir occasionally until they smell like warm caramel — about 5–7 minutes. Let them cool while you prep the batter.

Chef’s Tip: Toasting the pecans brings out their natural oils and adds an incredible depth of flavor.

Step 2: Cream the Butter and Sugar

In a large bowl (or stand mixer), beat the butter and sugar until light and fluffy — about 4–5 minutes. This step is where the magic starts, so don’t rush it!

Step 3: Add the Eggs

Crack in the eggs, one at a time, beating well after each one. This gives your cake that luscious, rich texture we’re going for.

Step 4: Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).

Step 5: Alternate with Milk

Add the dry ingredients and milk to your butter mixture in three parts, starting and ending with the dry mix. Mix just until combined. Stir in the vanilla.

Dry ingredients for butter pecan pound cake being whisked in a white bowl — Flour, baking powder, salt, and cinnamon come together to balance the sweetness of this butter pecan pound cake.

Step 6: Fold in the Toasted Pecans

Use a spatula and fold gently — we want those pecans dotted throughout, not crushed!

Milk being poured into cake batter for butter pecan pound cake — Alternating milk and flour ensures a smooth, luscious batter for the butter pecan pound cake.

Step 7: Bake It Up

Grease and flour a 10-inch bundt pan (or use a non-stick spray with flour). Pour the batter evenly and smooth the top. Bake at 325°F (163°C) for 70–75 minutes, or until a toothpick comes out clean.

Chef’s Note: All ovens are different — start checking at 65 minutes to be safe.

Step 8: Cool & Flip

Let your cake cool in the pan for 10–15 minutes, then turn it onto a wire rack. Let it cool completely before glazing.

Toasted pecans being folded into butter pecan pound cake batter — Toasted pecans are gently folded into the batter, adding nutty crunch to the butter pecan pound cake.

Glaze Time!

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and milk, and bring to a simmer for 2 minutes, stirring constantly. Remove from heat, add vanilla, and pour it warm over the cake.

Want another cake with an eye-catching glaze? Don’t miss our Strawberry Tres Leches Cake for a cool and fruity twist.

Summer Pairings from My Table

Serve this cake with:

A scoop of vanilla bean ice cream
Fresh peach slices
Sweet tea or iced espresso
A dollop of homemade whipped cream

Looking for an indulgent cookie-bar that pairs well with iced coffee? Try our Peanut Butter Cookie Bars — soft, sweet, and freezer-friendly.

Chef Emma’s Variations

Maple Glaze: Swap brown sugar glaze for maple syrup and confectioners’ sugar drizzle.
Bourbon Twist: Add 1 tbsp of bourbon to your glaze. Just enough to make ’em curious!
Mini Bundts or Loaves: Divide batter for gifting or parties.

My Pro Baking Tips

Always use room-temperature butter and eggs.
Toast your pecans in advance and store in a jar — they’re great on salads too!
Want a stronger nutty flavor? Add a touch of almond extract.

Storage + Make Ahead

This Butter Pecan Pound Cake stays fresh and moist at room temperature for up to 3 days (wrapped well). Refrigerate for up to 7 days, or freeze slices individually for up to 2 months. Thaw and microwave for a soft, warm bite.

FAQ About Butter Pecan Pound Cake

Can I use salted butter instead of unsalted?

Yes, you can! Just reduce or omit the added salt in the dry ingredients. I prefer unsalted butter because it gives me complete control over the seasoning.

Do I have to toast the pecans?

Technically, no — but toasting them enhances their flavor. It’s a small step that makes a big difference; your taste buds will thank you.

What’s the best pan to use for this Butter Pecan Pound Cake?

I love a classic 10-inch bundt pan for that beautiful, festive look. But a tube pan or two loaf pans will also work — adjust baking time accordingly.

Can I freeze this Butter Pecan Pound Cake?

Absolutely! Slice it up, wrap each piece in plastic and foil, then store in a freezer bag. It’ll stay delicious for up to 2 months. Perfect for surprise guests or midnight cravings.

Is there a gluten-free version?

Yes! Substitute a good-quality 1:1 gluten-free baking flour. I’ve tested it, and it still comes out moist and delicious.

Final Thoughts from My Kitchen to Yours

This Butter Pecan Pound Cake is more than just a dessert — it’s a little slice of summer nostalgia. Whether serving it on a checkered tablecloth in your backyard, bringing it to a potluck, or sneaking a slice with your morning coffee, it’s meant to be shared and savored.

I created this recipe to be easy, dependable, and flavorful — just like the cakes I grew up loving. Thank you for baking with me. I hope this becomes a treasured recipe in your kitchen, just like mine.

Love nostalgic cakes like this? You’ll also adore our Vintage Heart Cake — it’s charming, old-school, and full of joy.

Butter Pecan Pound Cake: My Signature Summer Treat

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