If you are searching for a show-stopping dessert that brings the perfect balance of buttery richness and nutty crunch, this Pecan Pound Cake Recipe is your new best friend in the kitchen. Each bite bursts with a tender crumb, subtly sweetened with both granulated and brown sugar, while the generous amount of chopped pecans adds texture and a toasty flavor that elevates this classic pound cake into something truly unforgettable. Whether you are serving it for a holiday gathering or a cozy weekend treat, this cake will have everyone asking for seconds.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that work perfectly together to create a moist and flavorful pound cake. From the creamy butter that provides richness, to the modest amount of baking powder that helps the cake rise just right, every component is essential to nail that perfect texture and golden color.
- Butter (2 cups, softened): The key to a moist, tender crumb with a rich buttery taste.
- Granulated sugar (1¼ cups): Adds sweetness and helps create a delicate crumb.
- Light brown sugar (1¼ cups, packed): Introduces a subtle caramel note and moisture.
- Eggs (6): Bind everything together and add structure and richness.
- Vanilla extract (1 Tbsp): Provides that warm, inviting aroma and flavor.
- Baking powder (1½ tsp): Ensures the cake has a light rise without being too dense.
- Salt (¼ tsp): Balances sweetness and enhances overall flavors.
- All-purpose flour (4 cups, divided): Forms the cake’s base, with a portion used to coat pecans to keep them evenly distributed.
- Whole milk (1 cup): Adds moisture and richness for a tender bite.
- Chopped pecans (4 cups): Packed with flavor and crunch, these are the star nuts of this recipe.
How to Make Pecan Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
First things first, set your oven to 325ºF to ensure a steady, even baking. Grease and flour a 10-inch tube pan thoroughly—this step is crucial for releasing the cake flawlessly once it’s baked. Setting the foundation right makes the whole process easier and the final presentation picture perfect.
Step 2: Cream Butter and Sugars
In your stand mixer fitted with the paddle attachment, beat the softened butter until smooth and creamy. Gradually add both granulated and light brown sugars, continuing to beat for 3 to 5 minutes until the mixture becomes light and fluffy. This creaming process traps air that helps the cake rise beautifully.
Step 3: Incorporate the Eggs and Vanilla
Add the eggs one by one, mixing just until they blend into the batter—overmixing here can toughen the cake. Then, pour in the vanilla extract for a lovely scent and depth of flavor that makes this Pecan Pound Cake Recipe truly special.
Step 4: Combine Dry Ingredients and Alternate with Milk
In a separate bowl, whisk together baking powder, salt, and 3¾ cups of the flour. Gradually add this flour mixture to the butter mixture in three parts, alternating with the whole milk. Beat at low speed and only until just combined after each addition to maintain tenderness.
Step 5: Add Pecans
Toss the chopped pecans with the remaining ¼ cup of flour—this little trick ensures the nuts don’t all sink to the bottom of the cake. Gently fold the pecans into your batter, distributing them evenly for every bite to have that delightful crunch.
Step 6: Bake the Cake
Pour your batter into the prepared tube pan and pop it into the oven. Bake for 75 to 90 minutes, but be sure to start checking at the 60-minute mark. If the top begins to brown too much, loosely cover it with foil to prevent over-browning while the interior finishes baking. Use a wooden pick inserted in the center; it should come out clean when the cake is done.
Step 7: Cooling and Removing from Pan
Once baked, let the cake cool in the pan on a wire rack for about 15 minutes. Then carefully remove it from the pan and allow it to cool completely on the rack to set the crumb perfectly before slicing and serving.
How to Serve Pecan Pound Cake Recipe
Garnishes
To elevate your serving, sprinkle a few toasted pecan halves on top or dust the cake lightly with powdered sugar for a pretty finishing touch. You can also add a drizzle of caramel sauce or a spread of softened butter to make each slice irresistible.
Side Dishes
This pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a fruity contrast, serve alongside a compote of warm berries or sliced fresh peaches to add brightness and layer flavors.
Creative Ways to Present
For a stunning presentation, consider slicing the cake into thin wedges and stacking them in a tiered dessert tray. You can also cut the pound cake into cubes and skewer them with fresh fruit on cocktail sticks for an elegant party appetizer that’s both playful and delicious.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pound cake in an airtight container at room temperature for up to 3 days to maintain its moisture. Wrapping it tightly in plastic wrap before sealing helps prevent it from drying out.
Freezing
This Pecan Pound Cake Recipe freezes beautifully. Wrap the completely cooled cake tightly in plastic wrap and then in aluminum foil or place it in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter before serving.
Reheating
If you’d like to enjoy the cake warm, gently reheat slices in a low oven at 300ºF for about 10 to 15 minutes or microwave briefly for 15 to 20 seconds. Warming brings back that freshly baked feel and makes the pecans even more fragrant.
FAQs
Can I substitute the pecans with other nuts?
Absolutely! Walnuts or almonds work well as alternatives and will bring their own unique flavor and crunch to the pound cake. Just make sure to chop them similarly and toss with flour to avoid sinking.
Is it possible to make this cake dairy-free?
Yes, you can substitute the butter with a plant-based margarine and use a dairy-free milk such as almond or oat milk. The texture might vary slightly, but the cake will still be delicious.
How long does the Pecan Pound Cake Recipe last?
Stored properly at room temperature, this pound cake lasts about 3 days, or up to a week if refrigerated. For longer storage, freezing is best and won’t compromise taste or texture.
Can I use chopped pecans that are raw or should they be toasted?
Chopped raw pecans can be used, but toasting them beforehand really brings out their flavor and adds a lovely aroma. Toast them lightly in a dry skillet over medium heat for a few minutes until fragrant.
What causes the cake to be dense, and how can I avoid it?
Overmixing the batter or not properly creaming the butter and sugars can lead to a dense cake. Make sure to beat the butter and sugars until light and fluffy, and mix the flour in gently and just enough to combine.
Final Thoughts
Making this Pecan Pound Cake Recipe is like wrapping yourself in a warm, comforting hug baked into a dessert. It’s straightforward enough to whip up yet rich and flavorful enough to make any occasion special. Trust me, once you try it, you’ll find countless reasons to bake this gem again and again. Go ahead and give it a whirl—your taste buds will thank you!
Print
Pecan Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pecan Pound Cake is a rich and buttery dessert packed with crunchy pecans throughout. With a tender crumb and a slightly sweet, nutty flavor, it makes a perfect centerpiece for any gathering or a delicious treat with a cup of coffee.
Ingredients
Dry Ingredients
- 1½ tsp baking powder
- ¼ tsp salt
- 4 cups all-purpose flour (divided)
Wet Ingredients
- 2 cups butter (softened)
- 1¼ cups granulated sugar
- 1¼ cups light brown sugar (packed)
- 6 eggs
- 1 Tbsp vanilla extract
- 1 cup whole milk
Add-ins
- 4 cups chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF (163ºC). Grease and flour a 10-inch tube pan thoroughly, then set it aside to be ready for the batter.
- Cream Butter and Sugars: In a heavy-duty stand mixer, beat the softened butter for about 2 minutes until creamy. Gradually add the granulated sugar and light brown sugar, continuing to mix for 3 to 5 minutes until the mixture is light, fluffy, and well combined.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating just until each is blended into the batter. Then stir in the vanilla extract to evenly distribute the flavor.
- Mix Dry Ingredients and Alternate with Milk: In a separate bowl, combine the baking powder, salt, and 3¾ cups of the flour. Add this flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat on low speed just until each addition is blended, being careful not to overmix.
- Prepare Pecans and Fold In: Toss the chopped pecans with the remaining ¼ cup of flour to prevent them from sinking, then gently fold them into the batter ensuring they are evenly distributed.
- Pour and Bake: Pour the batter into the prepared tube pan. Place in the oven and bake for 75 to 90 minutes, or until a wooden pick inserted in the center comes out clean.
- Monitor Baking: Around the 1-hour mark, check the cake. If the top is browning too quickly, cover loosely with foil to prevent burning and continue baking until done.
- Cool the Cake: Once baked, remove the pan from the oven and cool it on a wire rack for 15 minutes. Then, carefully remove the cake from the pan and allow it to cool completely on the wire rack.
- Store: After completely cooled, store the cake in an airtight container to keep it fresh.
Notes
- Be sure to use softened butter at room temperature to achieve a creamy, well-mixed batter.
- Tossing the pecans in flour helps prevent them from settling at the bottom of the cake during baking.
- Use a 10-inch tube pan for even baking and easy removal.
- Covering the cake with foil mid-bake prevents over-browning of the crust.
- Allow the cake to cool completely before slicing for best texture and flavor.
