Butter Pecan Pound Cake
This Butter Pecan Pound Cake is pure Southern comfort—rich, nutty, and filled with nostalgic flavor. Toasted pecans, brown sugar, and buttery goodness come together in a cake that's perfect for any season or gathering.
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Skillet
- Cooling Rack
- Electric Mixer (optional)
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup unsalted butter room temperature
- 1 1/2 cups brown sugar packed
- 1 cup chopped pecans toasted
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1/2 cup sour cream
Optional Topping
- caramel drizzle optional, for serving
Instructions
- Preheat your oven to 325°F (165°C) and butter your bundt pan thoroughly.
- Cream the butter and brown sugar in a large mixing bowl until pale and fluffy.
- Add eggs one at a time, mixing after each. Then mix in vanilla, sour cream, and buttermilk until combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients and stir until just combined.
- Toast pecans in a dry skillet until fragrant, then fold into the batter.
- Pour batter into the bundt pan and tap gently to remove air bubbles. Bake for 65–75 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes before turning onto a wire rack. Let cool completely before slicing or drizzling with caramel.
Notes
Wrap the cake tightly after cooling—it stays fresh for several days and tastes even better the next day. Serve warm, cold, or with your favorite toppings.