When I was growing up, pound cakes were the kind of dessert that always appeared on the table when something special was happening holidays, birthdays, or even just a Sunday gathering with neighbors. My grandmother had this way of making a cake feel like the centerpiece of the meal, even if it was the simplest recipe.

The first time I tried making this Butter Pecan Pound Cake, I thought of her. The pecans toast in the oven as the cake bakes, giving off this warm, earthy aroma that fills the entire kitchen. And then there’s the frosting: creamy, tangy cream cheese blended with just the right touch of sweetness to complement the deep caramel notes from the brown sugar.

This cake has become one of those recipes I reach for when I want to bake something with heart. It’s sturdy enough to slice and share at gatherings, but indulgent enough to feel like a treat. I can’t resist sneaking a slice while it’s still a little warm soft, tender crumb with that pecan crunch. It feels like home baked right into every bite.

Moist Butter Pecan Pound Cake Recipe - FF13 Thumb Moist Butter Pecan Pound Cake Recipe

Short Description

A rich, moist butter pecan pound cake topped with creamy frosting and crunchy pecans perfect for holidays, gatherings, or any time you crave a classic Southern-inspired dessert.

Key Ingredients

For the Pecan Pound Cake

3 cups brown sugar, packed
1½ cups unsalted butter, at room temperature
1½ cups chopped pecans
6 large eggs, at room temperature
3¼ cups cake flour
8 ounces cream cheese, softened
1½ teaspoons vanilla extract

For the Frosting

8 ounces cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 cups chopped pecans, for garnish (optional)

Tools Needed

10-inch tube pan
Stand mixer or hand mixer
Mixing bowls
Rubber spatula
Wire cooling rack

Cooking Instructions

Step 1: Prepare the pan
Preheat oven to 325°F (165°C). Spray a 10-inch tube pan with nonstick spray, lightly dust with flour, and scatter ½ cup chopped pecans evenly across the bottom.

Step 2: Cream butter, cream cheese, and sugar
In a large bowl, beat cream cheese and butter until smooth. Gradually add the brown sugar, mixing 4–5 minutes until light and fluffy.

Step 3: Add eggs
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Step 4: Add flour and pecans
Gently fold in the cake flour until just combined do not overmix. Stir in vanilla extract and the remaining 1 cup chopped pecans.

Step 5: Bake the cake
Spoon batter into the prepared pan, smooth the top, and set the pan on a baking sheet. Bake for about 90 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool the cake
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. Cool completely before frosting.

Step 7: Make the frosting
Beat cream cheese and butter until creamy. Add powdered sugar gradually, one cup at a time, until smooth. Mix in vanilla extract.

Step 8: Frost and garnish
Spread frosting evenly over the cooled cake. For extra crunch, sprinkle chopped pecans along the edges.

Why You’ll Love This Recipe

Buttery, nutty flavor from toasted pecans

Moist, tender crumb with rich brown sugar sweetness

Perfectly balanced with tangy cream cheese frosting

Beautiful presentation for gatherings

Freezer-friendly for make-ahead prep

Mistakes to Avoid & Solutions

Mistake 1: Overmixing the batter
Solution: Fold gently after adding flour to keep the cake light.

Mistake 2: Not preparing the pan properly
Solution: Grease, flour, and scatter pecans at the bottom to prevent sticking.

Mistake 3: Using cold ingredients
Solution: Bring butter, eggs, and cream cheese to room temperature for a smooth batter.

Mistake 4: Overbaking
Solution: Start checking at 80 minutes; remove when a toothpick has just a few moist crumbs.

Mistake 5: Frosting a warm cake
Solution: Let the cake cool fully, or the frosting will melt and slide.

Serving and Pairing Suggestions

Slice and serve as a centerpiece dessert at family gatherings.

Pair with coffee, hot tea, or a glass of cold milk.

Serve with fresh berries or whipped cream for balance.

Present on a cake stand for special occasions.

Storage and Reheating Tips

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Freeze slices individually wrapped in plastic wrap, then in foil, for up to 2 months.

To serve, thaw in the fridge overnight and bring to room temperature before enjoying.

FAQs

1. Can I use all-purpose flour instead of cake flour?
Yes, but cake flour gives a more tender crumb. If substituting, use 3 cups all-purpose flour plus ¼ cup cornstarch.

2. Can I make this without pecans?
Yes, the cake still tastes delicious, though you’ll miss the nutty crunch. Try walnuts or almonds as a substitute.

3. How do I prevent the cake from being dry?
Do not overbake and measure flour correctly by spooning and leveling.

4. Can I make this cake ahead of time?
Absolutely! Bake, cool, and wrap tightly. Frost the day you plan to serve.

5. What if I don’t have a tube pan?
You can use two loaf pans; reduce baking time to about 65–70 minutes.

Tips & Tricks

Toast pecans lightly before adding them to deepen their flavor.

For extra moistness, brush cooled cake with a little simple syrup before frosting.

Use high-quality vanilla extract for the best flavor.

Chill the frosting for 10 minutes if it feels too soft to spread.

Recipe Variations

Maple Butter Pecan Pound Cake: Swap ½ cup of brown sugar with maple syrup for deeper sweetness.

Chocolate Pecan Pound Cake: Fold in ½ cup cocoa powder with the flour and frost with chocolate cream cheese frosting.

Gluten-Free Version: Use a gluten-free cake flour blend; baking time may vary slightly.

Mini Bundt Cakes: Divide batter into mini bundt pans, bake 30–35 minutes, and glaze individually.

Final Thoughts

Baking this Butter Pecan Pound Cake always feels like a little celebration in itself. There’s something so comforting about the way the brown sugar caramelizes into a rich, deep flavor while the pecans add that subtle crunch in every slice. The cream cheese frosting ties it all together, balancing the sweetness with just the right tang.

It’s the kind of cake that makes people linger at the table a little longer, asking for a second slice or just one more bite. I love how versatile it is elegant enough for a holiday dessert table, yet simple enough to enjoy with a cup of coffee on a quiet afternoon.