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Butter Pecan Pound Cake with Creamy Frosting

The Butter Pecan Pound Cake with Creamy Frosting is a rich, moist dessert featuring buttery cake, crunchy toasted pecans, and a smooth, tangy frosting that makes every bite a delightful treat.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Frosting Time 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 896 kcal

Equipment

  • 1 10-inch tube pan (for baking the cake)
  • 1 Large mixing bowl (to beat and combine ingredients for the cake and frosting)
  • 1 Medium mixing bowl (to prepare the frosting)
  • Baking sheet
  • Nonstick cooking spray
  • Hand mixer or stand mixer
  • Spatula or large spoon
  • Knife or chopping board

Ingredients
  

For the Pecan Pound Cake

  • 1 ½ cups chopped pecans
  • 1 ½ cups butter room temperature
  • 8 ounces cream cheese room temperature
  • 3 cups packed brown sugar
  • 6 eggs room temperature
  • 3 ¼ cups cake flour
  • 1 ½ teaspoons vanilla extract

For the Frosting

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

Instructions
 

  • Preheat your oven to 325°F. Grease a 10-inch tube pan with nonstick cooking spray and lightly dust with flour to prevent the cake from sticking.

For the Pound Cake

  • Evenly sprinkle ½ cup of chopped pecans on the bottom of the prepared tube pan.
  • In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the brown sugar, continuing to beat until the mixture is light and fluffy (about 4-5 minutes).
  • Add the eggs one at a time, mixing well after each addition to ensure the batter is smooth.
  • Gently fold in the cake flour, being careful not to overmix. The batter should be thick and well-combined.
  • Stir in the vanilla extract and the remaining 1 cup of chopped pecans.
  • Scoop the batter into the prepared tube pan using a large spoon or spatula, spreading it out evenly. Place the pan on a baking sheet to catch any drips.
  • Bake for 90 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

For the Frosting

  • In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is thick and smooth.
  • Mix in the vanilla extract until fully combined.

Notes

Storing Your Cake
After the cake cools, store it at room temperature for up to 3 days in plastic wrap or an airtight container. For longer storage, refrigerate it for up to a week, tightly wrapped.
Freezing Your Cake
Wrap the cake in plastic wrap and place it in a freezer-safe bag or container to freeze for up to 3 months. Thaw at room temperature or overnight in the fridge.
Reheating Your Cake
Preheat your oven to 300°F (150°C) and warm the cake, covered with foil, for 10-15 minutes. For a slice, microwave for 20-30 seconds.

Nutrition

Calories: 896kcalCarbohydrates: 61gProtein: 12gFat: 69gSaturated Fat: 30gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 201mgSodium: 395mgPotassium: 255mgFiber: 4gSugar: 32gVitamin A: 1590IUVitamin C: 0.4mgCalcium: 86mgIron: 2mg
Keyword butter pecan pound cake, pound cake
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