In a large mixing bowl or stand mixer, beat the softened butter and cream cheese together on medium speed until completely smooth and creamy. Add the brown sugar and beat 4–5 minutes, until the mixture is very light, fluffy, and slightly lightened in color. This extended creaming step is critical for lifting the heavy batter and creating that fine, tender pound‑cake texture.
4. Add Eggs One at a Time
Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Do not rush this step; you want each egg fully incorporated before adding the next to keep the batter smooth and stable.
Mix in the vanilla extract.
5. Fold in Flour and Pecans
In a separate bowl, whisk together the cake flour and salt. With the mixer on low speed, add the flour mixture in two or three additions, mixing just until combined each time. Over‑mixing at this stage can make the cake tough, so stop as soon as no dry flour remains.
Fold in the remaining toasted pecans with a spatula, distributing them evenly through the batter.
6. Fill the Pan and Bake Low and Slow
Spoon the thick batter into the prepared pan over the pecan layer, smoothing the top. Tap the pan gently on the counter a couple of times to release any air pockets.
Bake at 325°F (165°C) for about 70–80 minutes, or until:
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The top is deeply golden
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A skewer inserted into the center comes out with just a few moist crumbs
Pound cakes bake slowly to avoid a dark exterior and underbaked interior, so resist the urge to bake hotter.
7. Cool the Cake Properly
Let the cake cool in the pan on a wire rack for 15–20 minutes so it can firm up. Then carefully run a thin knife around the edges and center tube, place a cooling rack on top, and invert the cake. Gently lift off the pan. Cool the cake completely, at least 2 hours, before frosting.
Cooling fully prevents the buttercream from melting and sliding off.
Making the Butter Cream Pecan Frosting
1. Beat Butter and Cream Cheese
In a medium bowl, beat the cream cheese and softened butter together until smooth and fluffy. This combination gives both structure and tang to balance the sweetness.
2. Add Sugar and Flavorings
Gradually add 3 cups of powdered sugar, beating on low speed until incorporated, then increasing speed to medium until light and creamy. Add vanilla and a pinch of salt. If the frosting is too thick, beat in a tablespoon of milk or cream; if too thin, add the remaining powdered sugar.
The frosting should be thick enough to spread and hold soft swirls but not stiff or dry.
3. Fold in Pecans or Use Them for Garnish
You can fold 1/2–1 cup of chopped toasted pecans directly into the frosting for a textured filling and coating, or keep the frosting smooth and press the pecans into the outside of the cake after icing. Both methods give a beautiful butter‑pecan look.
Frosting and Decorating the Pound Cake
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Place the completely cool pound cake on a serving plate or cake stand.
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Spread the butter cream pecan frosting over the top and down the sides, using an offset spatula to create swoops and ridges. Because this is a tall cake, a thicker layer of frosting on top looks especially inviting.
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Press the remaining chopped pecans around the base or on the top edge of the cake. You can also leave the pecan layer on top mostly visible and add just a ring of frosting and nuts around the center hole.
The contrast between the golden pecan‑studded exterior and the pale, buttery crumb inside makes this cake particularly photogenic for blog posts and social media pins.
Tips for a Perfect Butter Cream Pecan Pound Cake
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Start with room‑temperature ingredients: Butter, cream cheese, and eggs should all be at cool room temperature so they cream together smoothly and emulsify properly.
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Measure flour correctly: Either weigh the cake flour or spoon it lightly into the cup and level off to avoid packing too much, which would make the cake dense and dry.
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Don’t over‑bake: Begin checking at 65–70 minutes. Over‑baking dries out even the richest pound cake.
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Let flavors develop: This cake tastes even better the next day as the butter, brown sugar, and pecans meld together. Bake ahead if you can and keep it covered at room temperature.
Variations to Target Additional Searches
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Butter Pecan Bundt Cake with Glaze: Skip the frosting and instead pour a warm butter‑pecan brown‑sugar glaze over the cake while it’s still in the pan, then invert for a sticky, praline‑style finish.
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Butter Cream Pecan Loaf Cakes: Divide the batter between two loaf pans for smaller, giftable cakes; adjust the bake time down slightly.
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Maple Butter Pecan Pound Cake: Replace part of the brown sugar with maple sugar and add a tablespoon of maple syrup to the frosting for a fall spin.
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Chocolate‑Drizzled Pecan Pound Cake: Finish the frosted or glazed cake with a drizzle of melted dark chocolate for flavor contrast and visual drama.
Adding a short “Variations” section like this lets you naturally include related keywords such as “Bundt,” “maple,” and “glaze,” which can help the recipe rank for more searches.
Serving Suggestions
Butter cream pecan pound cake is rich, so thin slices go a long way. Serve:
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At room temperature with coffee or tea
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With a scoop of vanilla bean or butter pecan ice cream for an indulgent dessert
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Alongside fresh berries to cut through the sweetness
For holidays, dress the serving plate with whole pecans and a dusting of powdered sugar, or add caramel sauce on the side.
Storage and Freezing
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Room temperature: Because the frosting contains cream cheese, the safest option is to store the cake covered in the refrigerator. If your kitchen is cool, you can leave it out for a few hours before serving to soften the buttercream.
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Refrigerator: Store covered for up to 5 days. The texture stays moist thanks to the high butter and sugar content.
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Freezer: Wrap unfrosted slices or the whole cooled cake tightly in plastic wrap and then foil; freeze up to 2 months. Thaw in the fridge overnight, then frost before serving.
Freezing slices individually makes it easy for readers to enjoy this cake as a make‑ahead dessert, which is always a strong selling point.
SEO‑Style FAQ
Can I use all‑purpose flour instead of cake flour?
Yes, but cake flour gives a finer, softer crumb. If using all‑purpose flour, subtract 2 tablespoons per cup and replace each with cornstarch to mimic the lighter texture.
Can I make this pound cake without cream cheese?
Cream cheese adds moisture and a slight tang, but you can replace it with an equal amount of softened butter for a traditional butter pecan pound cake. The flavor will be slightly different but still rich.
Why did my pound cake crack on top?
A crack is normal for dense pound cakes as the batter rises and splits; it doesn’t affect flavor. Ensure the oven temperature is accurate and avoid opening the door in the first 45 minutes.
How do I keep pecans from sinking?
Toss chopped pecans lightly in a teaspoon or two of flour before folding them into the batter; this helps suspend them evenly throughout the cake.
Butter cream pecan pound cake combines the best of classic pound cake, butter pecan ice cream, and cream‑cheese frosting in one luxurious dessert. With toasted nuts throughout the rich crumb and more pecans crowning the creamy frosting, it’s an ideal recipe to showcase on a baking blog or dessert‑focused website—and a guaranteed favorite for anyone who loves Southern‑style
