Old School Butter Pecan Pound Cake
Nothing says Southern comfort quite like an Old School Butter Pecan Pound Cake. This timeless dessert combines rich butter, brown sugar, toasted pecans, and a moist, dense pound cake crumb that’s finished with a warm homemade butter pecan glaze. Every slice is packed with buttery flavor, crunchy toasted pecans, and a caramel-like sweetness that makes this cake unforgettable.
Jump to RecipeWhether served at holiday gatherings, Sunday dinners, family reunions, or special celebrations, this classic pound cake never goes out of style. The combination of butter and vegetable oil creates an incredibly moist texture, while toasted pecans add the signature nutty flavor that makes butter pecan desserts so beloved.
If you’re searching for the ultimate Southern pound cake recipe, this one deserves a permanent place in your recipe collection.
Why You’ll Love This Recipe
- Rich, buttery flavor in every bite.
- Moist and tender pound cake texture.
- Toasted pecans throughout the cake and glaze.
- Homemade butter pecan glaze.
- Perfect for holidays and family gatherings.
- Delicious with coffee or ice cream.
- Stays moist for several days.
Ingredients
Butter Pecan Pound Cake
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 cup chopped pecans, toasted
Butter Pecan Glaze
- ½ cup unsalted butter
- ½ cup packed brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup chopped toasted pecans
How to Make Old School Butter Pecan Pound Cake
Step 1: Prepare the Oven
Preheat your oven to 325°F (160°C).
Grease and flour a 10-inch Bundt pan or tube pan thoroughly, making sure every groove is well coated.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together:
- Softened butter
- Vegetable oil
- Granulated sugar
- Brown sugar
Beat for 3 to 5 minutes, until the mixture becomes light, fluffy, and creamy.
This step helps create a tender, evenly textured pound cake.
Step 3: Add the Eggs
Add the eggs one at a time.
Beat well after each addition.
Mix in the vanilla extract.
The batter should become smooth and rich.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking powder
- Salt
Whisk until evenly combined.
Step 5: Finish the Batter
Gradually add the flour mixture to the butter mixture, alternating with the whole milk.
Begin and end with the flour mixture.
Mix only until the ingredients are incorporated.
Fold in the toasted chopped pecans using a rubber spatula.
Avoid overmixing to keep the cake tender.
Step 6: Bake
Pour the batter evenly into the prepared Bundt pan.
Smooth the top with a spatula.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes.
Carefully invert it onto a wire rack to cool completely.
How to Make the Butter Pecan Glaze
In a small saucepan over medium heat, melt the butter.
Add:
- Brown sugar
- Heavy cream
Cook while stirring continuously for 3 to 5 minutes, until the brown sugar completely dissolves and the glaze becomes smooth.
Remove from the heat.
Stir in:
- Vanilla extract
- Toasted chopped pecans
Allow the glaze to cool for a minute or two before pouring.
Glaze the Cake
Place the cooled cake on a serving plate.
Slowly pour the warm butter pecan glaze over the top, allowing it to flow naturally down the sides.
For an extra-moist cake, use a skewer to poke several small holes in the top before glazing so some of the glaze soaks into the cake.
Allow the glaze to set for about 15 minutes before slicing.
Tips for the Best Butter Pecan Pound Cake
Toast the pecans before adding them to the batter to deepen their flavor.
Use room-temperature butter, eggs, and milk for a smoother batter.
Cream the butter and sugars thoroughly for the lightest pound cake texture.
Avoid overmixing after adding the flour.
Grease the Bundt pan carefully to ensure easy release.
Let the cake cool slightly before removing it from the pan.
Delicious Variations
Maple Butter Pecan Cake
Add a tablespoon of pure maple syrup to the glaze for extra warmth and sweetness.
Bourbon Butter Pecan Cake
Stir a splash of bourbon into the glaze for a classic Southern flavor.
Cream Cheese Butter Pecan Cake
Replace half of the butter with softened cream cheese for an even richer crumb.
Chocolate Butter Pecan Cake
Drizzle melted dark chocolate over the finished cake.
Coconut Butter Pecan Cake
Fold sweetened shredded coconut into the batter.
Cinnamon Butter Pecan Cake
Add 1 teaspoon ground cinnamon to the dry ingredients for a cozy fall-inspired version.
What to Serve with Butter Pecan Pound Cake
This cake pairs beautifully with:
- Vanilla ice cream
- Butter pecan ice cream
- Fresh whipped cream
- Salted caramel sauce
- Hot coffee
- Espresso
- Sweet tea
- Cold milk
- Fresh berries
- Caramel latte
It’s an excellent dessert for Thanksgiving, Christmas, Easter, birthdays, church dinners, potlucks, and Sunday family meals.
Storage Instructions
Store the cake in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week.
Warm individual slices for 10 to 15 seconds in the microwave before serving.
Freeze tightly wrapped slices or the whole cake for up to 3 months.
Thaw overnight in the refrigerator before serving.
Old School Butter Pecan Pound Cake
Ingredients
- For the Cake:
1 cup (2 sticks) unsalted butter, softened
1/2 cup vegetable oil
2 cups granulated sugar
1 cup light brown sugar, packed
5 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature
2 teaspoons vanilla extract
1 cup pecans, chopped and toasted
- For the Butter Pecan Glaze:
1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar, packed
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup chopped pecans, toasted
Directions
- Prepare the Cake Batter:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a large mixing bowl, cream the butter, oil, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Fold in the toasted pecans, ensuring they're evenly distributed.
- Bake the Cake:
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert onto a wire rack to cool completely.
- Prepare the Butter Pecan Glaze:
- While the cake cools, make the glaze. In a small saucepan over medium heat, melt the butter.
- Add the brown sugar and heavy cream, stirring continuously until the sugar is fully dissolved, about 3-5 minutes.
- Remove from heat and stir in the vanilla extract and toasted pecans.
- Glaze the Cake:
- Once the cake has cooled slightly, pour the warm glaze over the top, letting it drip down the sides. For extra flavor, you can poke a few holes on the top of the cake and pour some glaze over, allowing it to seep in.
- Serve and Enjoy!
- Slice and enjoy the buttery, nutty goodness of this Old School Butter Pecan Pound Cake!
Frequently Asked Questions
Why use both butter and vegetable oil?
Butter provides rich flavor, while vegetable oil helps keep the cake exceptionally moist for several days.
Why should I toast the pecans?
Toasting enhances the natural nutty flavor and adds extra crunch.
Can I use dark brown sugar?
Yes. Dark brown sugar creates a deeper caramel flavor in both the cake and glaze.
Can I make this cake ahead of time?
Absolutely. Pound cakes often taste even better the following day after the flavors have had time to develop.
Why poke holes before adding the glaze?
The glaze soaks into the cake, making every slice even more moist and flavorful.
Can I bake this in loaf pans?
Yes. Divide the batter evenly between two greased loaf pans and adjust the baking time, checking for doneness with a toothpick.
Recipe Summary
Prep Time: 20 minutes
Bake Time: 1 hour 15 minutes to 1 hour 30 minutes
Cooling & Glazing Time: 30 minutes
Total Time: Approximately 2 hours 20 minutes
Servings: 12–16
This Old School Butter Pecan Pound Cake is a true Southern classic featuring a rich buttery crumb, toasted pecans, and a luscious homemade butter pecan glaze. Moist, flavorful, and beautifully elegant, it’s the perfect dessert for holidays, celebrations, and family gatherings, delivering old-fashioned comfort in every delicious slice.
