The Best Southern Butter Pecan Pound Cake Recipe

Treat yourself and your family and friends to the best Southern butter pecan pound cake full of that decadent butter pecan flavor everyone loves!

This moist cake has that buttery flavor as any good old-fashioned cake should. 

A Wonderful Dessert

It’s the best way to show your love too, yet this easy cake won’t stress you out making it.

It’s one of my favorite delicious cake recipes, one that turns out perfectly every single time.

When we have everyone gather at our home, I am always asked if I’m making this scrumptious cake. If you love butter pecan flavor, you’ve simply got to try it!

The Perfect Cake for Special Occasions

Maybe I’m a bit biased, but it’s hard to beat that butter pecan flavor. That buttery goodness really gives this old-timey cake the best flavor you’ll find.

It’s sooo much better than a butter pecan boxed cake mix. 

It reminds me of my grandma, who has often served as my inspiration in baking.

Every time I bake this butter pecan cake, I’m instantly brought back to my childhood. Those warm and cozy feelings stay with me long after the last bite of this rich and decadent cake is gone.

The next time you need a delicious cake to make for a special occasion, from holidays to birthdays, let this one be the one!

Ingredients For Butter Pecan Pound Cake

• Softened butter
• Powdered sugar
• Eggs
• Vanilla extract
• Sour cream
• All-purpose flour
• Salt
• Chopped pecans
• Your choice of icing

In addition to these basic ingredients, I added maple-flavored icing on top, but you can use whatever frosting you like. A butter pecan glaze would be nice, or cream cheese frosting too.

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

How To Make The Butter Pecan Pound Cake

1. Preheat the oven to 325 degrees and grease and flour a Bundt cake pan.
2. Cream the butter and sugar in a large mixing bowl.
3. Add the eggs, one at a time, and combine.
4. Next, add the sour cream and vanilla extract and mix.
5. In a separate bowl, add the flour and salt and whisk together.
6. Add the dry ingredients to the wet ingredients and mix well.
7. Finally, add the pecans to the bowl and mix.
8. Pour into the Bundt pan and bake for one hour or until a cake tester comes out clean.

Step-By-Step Instructions

Add the softened butter to a large mixing bowl.

Add the powdered sugar to the bowl and mix the ingredients.

Add the eggs, one at a time, and mix.

Next, add the sour cream and vanilla extract and mix.

In another bowl, add the flour and salt and whisk the two ingredients together.

Add the dry ingredients to the wet ingredients and mix well.

Finally, add the pecans to the bowl and mix.

Pour the cake batter into a Bundt pan and bake for one hour at 325 degrees or until a cake tester comes out clean.

Allow the cake to cool for at least 30 minutes. Invert the cake onto a cake plate.

I always place the cake plate over the Bundt pan and then flip it over gently.

Make the icing and pour it over the cake.

Here’s my quick recipe for icing:

• 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)

Mix the ingredients together and pour over the cake. I like the maple syrup, but if you don’t, you can use milk or heavy whipping cream instead.

If the icing is too thick, add a small amount of liquid to the bowl and mix. If it’s too thin, add a small amount of powdered sugar until you reach the desired consistency.

You can make chocolate icing by adding three tablespoons of cocoa to the mix.

Tips for Perfect Butter Pecan Pound Cake

• Make sure the butter is at room temperature before you start baking.
• Don’t over mix the batter, as this can make the cake turn out tough.
• Use a cake pan with a nonstick coating. I use the nonstick spray that also includes flour, and I spray it over the nonstick coating on the pan.
• To test if the cake is done insert a toothpick, a skinny knife, or a cake tester into the center of the cake. If it comes out clean, the cake is done.
• Let the cake cool completely before flipping it over and frosting it.

Storing The Cake

Store the cake in an airtight container or cover with plastic wrap. It does not need to be refrigerated.

Variations and Substitutions

If you want to switch up the classic butter pecan pound cake recipe, here are some variations and substitutions to try:

• Use walnuts or almonds instead of pecans for different flavors. You can even toast the pecans in the oven before adding them to the cake batter.
• Add 1/2 cup of cocoa powder to the batter for a chocolatey flavor.
• Replace the vanilla extract with almond or maple extract, which will go great with the maple syrup icing.
• Add 1 cup of shredded coconut to the batter. You can even toast some and sprinkle on top of the icing.
• Use browned butter instead of regular butter for a bolder flavor.

This butter pecan cake recipe is more or less a basic pound cake that has a few divine twists.

I baked mine in a Bundt pan, but you can easily turn it into a two-layer cake to serve as a birthday cake if you wish. I’d love this cake for my birthday, that’s for sure!

The flavor combination reminds me of butter pecan ice cream, one of my favorites to get when we go out for ice cream.

Nothing says you can’t serve up a scoop of that with this homemade Southern butter pecan cake!

The Best Southern Butter Pecan Pound Cake Recipe

For a taste of the past right here in the present, make this butter pecan pound cake recipe. You’ll find out everything you need from the recipe card down below.

This will be a great addition to any dessert table for the holiday season or at a potluck. You truly can’t go wrong with those warm, buttery, and sweet flavors all melded together. YUM!