Buttered Pecan Pound Cake with Vanilla & Caramel Glaze recipe—perfect for holidays, gatherings, or a cozy treat. This cake is buttery, nutty, and finishes with a luscious, sweet glaze.
Buttered Pecan Pound Cake
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs
2 ½ cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup sour cream
1 ½ tsp vanilla extract
1 ½ cups chopped pecans
2 tbsp butter (for toasting pecans)
Toasted Buttered Pecans
In a skillet, melt 2 tbsp butter over medium heat.
Add chopped pecans and toast for about 5–6 minutes, stirring frequently until fragrant.
Let them cool completely before adding to the batter.
Cake Instructions
Preheat oven to 325°F (163°C). Grease and flour a bundt pan (or use baking spray with flour).
In a large bowl, cream butter and sugar together until light and fluffy (about 4–5 minutes).
Add eggs one at a time, beating well after each.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the butter mixture, alternating with sour cream. Begin and end with dry ingredients.
Mix in vanilla extract.
Fold in the cooled toasted pecans.
Pour batter into prepared pan and bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Vanilla & Caramel Glaze
Ingredients:
½ cup light brown sugar
¼ cup unsalted butter
2 tbsp milk or heavy cream
½ tsp vanilla extract
½ cup powdered sugar (sifted)
Instructions:
In a small saucepan over medium heat, melt brown sugar and butter together until smooth.
Stir in the milk and bring to a gentle simmer for 1–2 minutes.
Remove from heat and stir in the vanilla.
Whisk in the powdered sugar until smooth. If too thick, add a bit more milk; if too thin, add more powdered sugar.
Drizzle warm glaze over cooled pound cake.
✅ Tips:
For an extra caramel punch, drizzle a little store-bought or homemade caramel sauce over the glaze.
This cake keeps well at room temp for 3 days or refrigerated for up to 5.