If you’re looking for a show-stopping dessert with that unmistakably rich, nutty flavor and melt-in-your-mouth texture, then you’ve got to try The Best Southern Butter Pecan Pound Cake Recipe. This cake has been a family favorite ever since I stumbled upon it one lazy Sunday afternoon, and trust me—you’re going to love how buttery and pecan-packed it is!
Why You’ll Love This Recipe
- Classic Southern Flavor: This cake is bursting with butter and toasted pecans, giving you that authentic Southern taste you crave.
- Moist & Tender Texture: Thanks to the sour cream and careful mixing, you get a moist crumb that stays fresh for days.
- Perfect for Any Occasion: Whether it’s a family gathering, holiday, or just a treat-yourself moment, this cake fits right in.
- Easy to Master: You don’t need fancy techniques or equipment—just a love for good baking!
Ingredients You’ll Need
Every ingredient plays its role in making this cake the best version of itself. Plus, I always find fresh pecans give the best nutty crunch, so look for good quality nuts at your market or local store.
- Softened Butter: Room temperature butter helps you cream it easily with sugar for that fluffy base.
- Powdered Sugar: Its fine texture keeps the crumb delicate and sweet without graininess.
- Eggs: They enrich the cake and provide structure—make sure they’re fresh and at room temperature.
- Vanilla Extract: Pure vanilla is a must for authentic Southern flavor.
- Sour Cream: Adds moisture and a subtle tang that balances the sweetness beautifully.
- All-Purpose Flour: The foundation of the cake, giving it just enough strength without toughness.
- Salt: Enhances the flavor and balances the sweetness.
- Chopped Pecans: Toasted pecans make it nutty, crunchy, and oh-so-Southern.
- Optional Icing Ingredients: Powdered sugar, vanilla, melted butter, and your choice of maple syrup, milk, or cream to drizzle over for extra sweetness.
Variations
One of the joys of The Best Southern Butter Pecan Pound Cake Recipe is how easy it is to tweak for your personal taste or dietary needs. I often like to change it up depending on the season or mood.
- Maple Pecan Twist: I swapped regular vanilla icing with a drizzle of maple glaze and toasted extra pecans on top—my family goes crazy for the cozy flavors.
- Gluten-Free Version: Using a gluten-free flour blend works surprisingly well here—just be gentle when mixing for that perfect crumb.
- Nut-Free Option: If you’re avoiding nuts, leaving out the pecans still yields a super moist, flavorful pound cake that everyone enjoys.
- Rich Chocolate Swirl: Adding a swirl of melted chocolate into the batter before baking adds a decadent surprise that makes it perfect for special occasions.
How to Make The Best Southern Butter Pecan Pound Cake Recipe
Step 1: Prep Your Pan and Oven
First things first—preheat your oven to 325°F (163°C). This lower temperature helps the cake bake evenly without drying out. Grease and flour your Bundt pan really well, because Butter Pecan Pound Cake can be sticky! I like to use a little butter and then dust with flour, tapping out the excess. This ensures your cake comes out cleanly when it’s done.
Step 2: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter with the powdered sugar until it’s light, fluffy, and pale in color—this usually takes about 5 minutes. This step is key because it incorporates air, helping give your cake that tender crumb.
Step 3: Add Eggs, Sour Cream, and Vanilla
Beat the eggs in one at a time, making sure each is fully incorporated before adding the next. Then stir in the sour cream and vanilla extract. The sour cream is my secret weapon for keeping this cake moist, so don’t skip it!
Step 4: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour and salt. Gradually add this to the wet ingredients, mixing just until combined. Don’t overmix here, or your cake could turn out tough. When you see the flour disappear and the batter is smooth, you’re good.
Step 5: Stir in Pecans and Bake
Fold in the chopped pecans gently with a spatula. Pour the batter into your prepared Bundt pan and smooth the top. Pop it into the oven and bake for about one hour, but start checking at 55 minutes with a toothpick or cake tester—it should come out clean or with just a few crumbs attached.
Step 6: Cool and Optional Icing
Once the cake is out of the oven, let it cool in the pan for at least 30 minutes. This waiting can be tough, but it helps the cake set and makes removing it easier. To flip, place your cake plate on top of the Bundt pan, hold firmly, and gently invert. For the icing, mix powdered sugar, vanilla, melted butter, and maple syrup (or milk/cream) until smooth, then drizzle it over the cooled cake. I love this extra touch because it adds just the right amount of sweetness and shine.
Pro Tips for Making The Best Southern Butter Pecan Pound Cake Recipe
- Room Temperature Ingredients: I always take the eggs and butter out an hour ahead; it helps everything mix better for a smoother batter.
- Don’t Overmix: Once you add the flour, mix only until combined—overdoing it leads to a dense cake.
- Toast Your Pecans: I toast mine lightly in a dry skillet first—it gives the cake a deeper, richer pecan flavor.
- Check Doneness Gently: Use a toothpick at the minimum time, and avoid opening the oven too often to keep the cake moist.
How to Serve The Best Southern Butter Pecan Pound Cake Recipe
Garnishes
Simple is best! I like to sprinkle a few extra chopped pecans on top after icing or add a dusting of powdered sugar for that homemade charm. Fresh whipped cream or a dollop of vanilla bean ice cream on the side always takes it to the next level—perfect when serving guests!
Side Dishes
This cake pairs wonderfully with fresh berries, a cup of hot coffee or Southern sweet tea, and even a small scoop of homemade peach preserves. These simple sides complement the nutty, buttery flavors without overpowering them.
Creative Ways to Present
For holidays or special occasions, I like to decorate the cake plate with whole pecans, sprigs of fresh mint, or edible flowers. Serving slices with a ramekin of warm caramel sauce nearby adds a touch of indulgence that really impresses.
Make Ahead and Storage
Storing Leftovers
I wrap leftover pound cake tightly in plastic wrap and store it at room temperature for up to 3 days—it stays moist and delicious that way. If your kitchen is warm, storing it in an airtight container works well too.
Freezing
If you want to make The Best Southern Butter Pecan Pound Cake Recipe ahead of time, I highly recommend freezing it. Wrap it tightly in plastic wrap and then foil before popping it in the freezer. It keeps well for up to 3 months and thaws beautifully overnight in the refrigerator.
Reheating
To refresh your cake slice, warm it gently in the microwave for 10-15 seconds or pop it in a 300°F oven for 5-7 minutes. This helps revive the buttery richness and soft crumb almost like fresh out of the oven.
FAQs
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Can I use other nuts instead of pecans in this cake?
Absolutely! While pecans deliver that classic Southern flavor, you can swap in walnuts or almonds if you prefer. Just toast them lightly before folding them into the batter for the best flavor.
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Do I have to add the icing?
Nope! The cake on its own is wonderfully moist and flavorful. The icing is optional but adds a lovely sweet finish and a hint of maple that complements the pecans beautifully.
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How do I know when the pound cake is done baking?
Start checking at around 55 minutes—insert a toothpick in the center, and if it comes out clean or with a few moist crumbs, it’s ready. Avoid overbaking to keep it tender and moist.
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Can I make this cake in a loaf pan instead of a Bundt pan?
You can! Just adjust the baking time—expect it to take a bit longer, around 70-80 minutes. Keep an eye on it and use a toothpick test for doneness.
Final Thoughts
This recipe is one of those comforting classics that feels like a warm hug from the South. I love making The Best Southern Butter Pecan Pound Cake Recipe whenever I want to impress friends or spoil my family with a dessert that’s both elegant and homey. You’ll enjoy how easy it comes together and how the flavors develop into something truly special. Give it a try—you might just find it becoming your go-to pound cake, too!
Print
The Best Southern Butter Pecan Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Best Southern Butter Pecan Pound Cake is a rich and moist classic dessert, bursting with buttery flavor and crunchy pecans. Perfectly baked in a Bundt pan, it’s topped optionally with a smooth vanilla maple glaze that adds an extra touch of sweetness. Ideal for family gatherings, holidays, or any special occasion, this pound cake combines traditional Southern flavors with a tender crumb that melts in your mouth.
Ingredients
Cake
- 1 1/2 cups softened butter
- 3 3/4 cups powdered sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup chopped pecans
Icing (Optional)
- 1 1/4 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, melted
- 2-3 tablespoons maple syrup or milk or heavy whipping cream
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a Bundt cake pan thoroughly to prevent sticking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, ensuring good incorporation of air for a tender crumb.
- Add eggs: Add eggs one at a time, mixing well after each addition to fully blend into the batter without overmixing.
- Combine sour cream and vanilla: Stir in the sour cream and vanilla extract to add moisture and flavor, mixing until evenly incorporated.
- Mix dry ingredients: In a separate small bowl, whisk together the all-purpose flour and salt to ensure even distribution of the salt and avoid clumps.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to keep the cake tender and avoid toughness.
- Add pecans: Fold in the chopped pecans gently to disperse them evenly throughout the batter.
- Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for about 1 hour, or until a cake tester inserted into the center comes out clean.
- Cool and unmold: Allow the cake to cool in the pan for at least 30 minutes. Then, place a cake plate on top of the Bundt pan and carefully invert it to release the cake.
- Prepare optional icing: If desired, whisk together powdered sugar, vanilla extract, melted butter, and maple syrup (or milk/heavy cream) to make a smooth glaze. Drizzle over the cooled cake for added sweetness.
Notes
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Ensure the Bundt pan is well-greased and floured to prevent sticking.
- Cool the cake properly before inverting to keep its shape intact.
- The icing is optional but adds a lovely sweet finish that complements the pecans.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 140mg
