This butter pecan pound cake means business, boos. It’s loaded with pecans and topped with a bomb butter pecan icing. I already have a butter pecan layer cake recipe on the site, but this time I toasted pecans in butter to infuse the flavor into the icing. Y’all… It made the whole thing SING! If you’re a pecan lover like any good Southerner, this butter pecan pound cake is gonna steal your heart. Get into it.
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How to Make Butter Pecan Pound Cake
These step-by-step photos show how to make a Southern butter pecan pound cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Butter Pecan Pound Cake Recipe
1. Toast the chopped pecans
Toast them in a skillet over medium heat until fragrant and nutty, then set aside to cool.
2. Cream the butter and sugars
Beat them until light and fluffy. Add the eggs one at a time, mixing well and scraping the bowl between additions.
3. Add condensed milk, then the flour and salt
After mixing the sweetened condensed milk, reduce the speed and add the flour and salt in two parts, stirring just until combined.
4. Pour in the remaining ingredients
Mix in the sour cream, vanilla, and toasted pecans until just combined, making sure to scrape down the bowl.
5. Transfer the batter to the Bundt pan
Smooth the top.
6. Bake your pecan pound cake
Bake until a toothpick comes out clean. Cool briefly, then invert onto a plate and let the cake cool completely.
7. Toast the pecans for the icing
Melt butter with pecans in a small skillet until the nuts are toasted and fragrant.
8. Strain the mixture through a fine-mesh sieve
Separate the toasted pecans from the infused butter. Let both cool.
PRO TIP: You’ll know your butter is perfectly infused when it turns a light golden color and smells nutty, not burnt. Keep that heat on medium-low!
9. Make the butter pecan icing
Whisk the cooled pecan-infused butter with the remaining icing ingredients until smooth and pourable.
10. Drizzle the icing over the cooled pecan cake
Garnish with the reserved toasted pecans and enjoy!
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Recipe Video
Full Butter Pecan Pound Cake Recipe
Butter Pecan Pound Cake Recipe
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Ingredients
For the Cake
- 1 ½ cup chopped pecans
- 1 ½ cup unsalted butter room temperature
- 2 cups granulated sugar
- ¾ cup light brown sugar
- 6 large eggs room temperature
- ½ cup sweetened condensed milk
- 3 cups cake flour sifted
- 1 teaspoon kosher salt
- ½ cup sour cream room temperature
- 1 tablespoon vanilla extract
For the Icing
- ½ cup chopped pecans
- 2 tablespoons unsalted butter plus 2 additional tablespoons as needed
- 3 cups powdered sugar
- 2 tablespoons sweetened condensed milk
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1-2 tablespoons butter from above
- ¼ cup water
Instructions
For the Cake
- Preheat your oven to 325°F and place the rack in the middle position. Prepare a 12-cup Bundt pan by spraying liberally with nonstick baking spray.
- In a medium skillet, place chopped pecans over medium heat and toast until fragrant and nutty, about 6-8 minutes. Set aside and cool for 10 minutes.
- In the bowl of your stand mixer fitted with the whisk attachment, add butter and both sugars and mix on high speed for 4 minutes, until fluffy and pale.
- Reduce speed to medium and add eggs one at a time, combining well after each egg, and scraping down the sides and bottom of the bowl as needed.
- Add the sweetened condensed milk and mix until incorporated.
- Reduce the mixer to its lowest speed and slowly add flour and salt to the batter in two increments. Be careful not to overmix here.
- Lastly, add in the sour cream, vanilla, and cooled pecans, scrape down the sides of the bowl and mix until just combined. Turn off mixer.
- Pour batter into the prepared pan and bake for 1 hour and 15-20 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and cool in the pan for 10 minutes. Then invert the cake onto a serving plate and continue cooling until completely cooled, about 1 hour.
For the Icing
- In a small skillet over medium low heat add the butter and pecans. Cook until the butter is melted and the pecans begin to toast and become fragrant, about 10 minutes. Don’t burn the pecans.
- Strain the toasted pecans through a fine-mesh sieve over a small bowl, separating the pecans from the infused butter. Set both aside to cool for 20 minutes, until the butter reaches room temperature.
- In a medium bowl, whisk together the pecan-infused butter with the remaining icing ingredients until smooth and pourable. Drizzle over cooled cake and garnish with the reserved toasted pecans.
Notes
How to Store
- Room Temp: Keep your Southern butter pecan pound cake covered in an airtight container on the counter for up to 3 days.
- Fridge: You can pop it in the fridge for up to a week. Make sure it’s sealed tight so the icing doesn’t dry out. Let it come to room temp before serving.
- Freezer: Wrap the cooled cake (or individual slices) tightly in plastic wrap, then foil, and freeze for up to 3 months. I suggest waiting to ice it until you’re ready to eat. It just tastes fresher that way. You can freeze it with the icing on, but trust me boos, freshly iced is the move. Thaw in the fridge overnight, then bring to room temp before serving.
Nutrition
Recipe Tips
- Don’t overmix the batter. Once you add the flour, mix just until it comes together so your pecan pound cake stays soft and tender.
- Watch that oven! Lay a piece of foil over the top of your cake if it starts getting too brown before the middle is done.
- Cool the cake all the way before icing. If it’s even a little warm, that icing will melt right off.
- Fix your icing how you like it. Add 1 teaspoon of powdered sugar at a time if it’s too thin, or 1 teaspoon of water if it’s too thick.
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oh man I only have a 10 cup bundt pan can I take the leftover and use it in a muffin tin and bake the same length?
Yes you absolutely can.
I made this for Sunday dinner and it was a hit. I’ve already been asked to make it again. It tastes exactly like butter pecan ice cream just in cake form, and the texture is a true classic pound cake texture.
I’m so glad you enjoyed this!!
Hi there! Recipe is Bomb!! About the frosting. Can this be made in advance? If so what would need to be done when ready to use?
Your cakes looks like I want a piece right now please lol
Haha thank you!
I can’t wait to try this masterpiece. I know it’s gonna be so delicious
Sure do enjoy your recipes.
Thank you so much!