Old School Butter Pecan Pound Cake

Name: Old School Butter Pecan Pound Cake: A Must-Try Delight!
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 cup chopped pecans; 1 teaspoon baking powder; 1/2 teaspoon salt

Posted on January 22, 2026

DESSERT

Difficulty

Prep time

Cooking time

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Servings

Introduction to Old School Butter Pecan Pound Cake

There’s something truly magical about the aroma of a freshly baked cake wafting through the house. The Old School Butter Pecan Pound Cake is a delightful throwback to simpler times, where every bite is a hug from the past. This recipe is perfect for busy moms and professionals like us, offering a quick solution for a sweet craving or a dish to impress your loved ones at gatherings. With its rich, buttery flavor and crunchy pecans, this cake is not just a dessert; it’s a slice of nostalgia that brings everyone together.

Why You’ll Love This Old School Butter Pecan Pound Cake

This Old School Butter Pecan Pound Cake is a dream come true for anyone juggling a busy schedule. It’s incredibly easy to whip up, taking just about 20 minutes of prep time. The rich, buttery flavor combined with the crunch of pecans creates a taste that’s simply irresistible. Plus, it’s a crowd-pleaser, making it perfect for family gatherings or a cozy night in. Trust me, you’ll want to make this again and again!

Ingredients for Old School Butter Pecan Pound Cake

Gathering the right ingredients is the first step to creating your Old School Butter Pecan Pound Cake. Here’s what you’ll need:

Unsalted butter: This is the star of the show, providing that rich, creamy texture. Make sure it’s softened for easy mixing.
Granulated sugar: Sweetness is key! It helps create that lovely golden crust and moist interior.
Large eggs: They bind everything together and add moisture. Room temperature eggs work best for a smooth batter.
All-purpose flour: The backbone of the cake, giving it structure. You can substitute with a gluten-free blend if needed.
Buttermilk: This adds a tangy flavor and keeps the cake moist. If you don’t have buttermilk, mix regular milk with a splash of vinegar.
Vanilla extract: A splash of this adds warmth and depth to the flavor. Pure vanilla is always a great choice!
Chopped pecans: These provide a delightful crunch and nutty flavor. Toasting them beforehand enhances their taste.
Baking powder: This is your leavening agent, helping the cake rise beautifully.
Salt: Just a pinch enhances all the flavors, balancing the sweetness.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make Old School Butter Pecan Pound Cake

Now that you have your ingredients ready, let’s dive into the delightful process of making your Old School Butter Pecan Pound Cake. Follow these simple steps, and you’ll have a cake that’s sure to impress!

Step 1: Preheat the Oven

First things first, preheat your oven to 350°F (175°C). This step is crucial because it ensures that your cake bakes evenly. A hot oven helps the cake rise beautifully, giving it that perfect texture. Trust me, you don’t want to skip this part!

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process is essential for incorporating air into the batter, which helps the cake rise. Use an electric mixer on medium speed for about 3-5 minutes. You’ll know it’s ready when it looks pale and fluffy!

Step 3: Add Eggs

Next, add the eggs one at a time, mixing well after each addition. This step is important because it allows each egg to fully incorporate into the batter, creating a smooth and cohesive mixture. Don’t rush this part; take your time to ensure everything blends perfectly!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these dry ingredients separately helps distribute the baking powder evenly throughout the flour. This ensures that your cake rises uniformly, giving it that lovely, fluffy texture we all crave.

Step 5: Alternate Dry Ingredients and Buttermilk

Now, it’s time to bring it all together! Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start with a third of the flour mixture, then add half of the buttermilk, and repeat until everything is combined. This method prevents the batter from becoming too heavy and ensures a smooth consistency.

Step 6: Add Flavorings and Pecans

Stir in the vanilla extract and chopped pecans. If you want to elevate the flavor, consider toasting the pecans in a dry skillet for a few minutes until they’re fragrant. This simple step enhances their nuttiness and adds a delightful crunch to your cake!

Step 7: Pour and Bake

Pour the batter into a greased and floured bundt pan. Make sure to spread it evenly for a uniform bake. Bake in your preheated oven for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma will be heavenly, and your kitchen will feel like a warm hug!

Step 8: Cooling the Cake

Once baked, let the cake cool in the pan for about 10 minutes. This step is important because it allows the cake to set and makes it easier to remove from the pan. After that, transfer it to a wire rack to cool completely. Patience is key here; a well-cooled cake is easier to slice and serve!

Tips for Success

Always use room temperature ingredients for a smoother batter.
Don’t skip toasting the pecans; it enhances their flavor.
Check your cake a few minutes before the timer goes off to avoid overbaking.
Let the cake cool completely before slicing for cleaner pieces.
Store leftovers in an airtight container to keep it fresh.

Equipment Needed

Mixing bowls: A large bowl for mixing and a smaller one for dry ingredients. Any size will do!
Electric mixer: A hand mixer works great, but a stand mixer is even better for ease.
Bundt pan: If you don’t have one, a regular cake pan will work too.
Measuring cups and spoons: Essential for accuracy; you can use a kitchen scale as an alternative.
Whisk: Perfect for mixing dry ingredients; a fork can also do the trick!

Variations of Old School Butter Pecan Pound Cake

Chocolate Chip Addition: Fold in some chocolate chips for a delightful twist. The combination of chocolate and pecans is simply divine!
Maple Syrup Drizzle: Replace some of the sugar with maple syrup for a unique flavor. It adds a lovely sweetness and pairs beautifully with the pecans.
Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour. This way, everyone can enjoy a slice!
Coconut Flakes: Add shredded coconut for a tropical flair. It complements the pecans and adds a chewy texture.
Spiced Version: Incorporate cinnamon or nutmeg into the batter for a warm, spiced flavor that’s perfect for fall.

Serving Suggestions for Old School Butter Pecan Pound Cake

Serve with a dollop of whipped cream for a light, airy contrast.
Pair with a scoop of vanilla ice cream for a decadent treat.
Dust with powdered sugar for an elegant presentation.
Enjoy with a cup of coffee or tea for a cozy afternoon.
Add fresh berries on the side for a pop of color and freshness.

FAQs about Old School Butter Pecan Pound Cake

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but it may alter the flavor slightly. If you do, consider reducing the added salt in the recipe to balance it out.

How do I store leftover Old School Butter Pecan Pound Cake?

Store your cake in an airtight container at room temperature for up to a week. If you want to keep it longer, you can freeze it for up to three months. Just make sure to wrap it well!

Can I make this cake ahead of time?

Absolutely! This cake actually tastes better the next day as the flavors meld together. Just make sure to store it properly to keep it fresh.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk substitute!

Can I add other nuts instead of pecans?

Definitely! Walnuts or almonds can be great alternatives. Just keep in mind that they will change the flavor profile slightly, but they’ll still be delicious!

Final Thoughts

Making the Old School Butter Pecan Pound Cake is more than just baking; it’s about creating memories and sharing joy with loved ones. Each slice is a reminder of simpler times, filled with laughter and warmth. Whether you’re celebrating a special occasion or simply enjoying a quiet evening at home, this cake brings a sense of comfort that’s hard to beat. So, roll up your sleeves, gather your ingredients, and let the delightful aroma fill your kitchen. Trust me, this cake will become a cherished favorite in your home, just like it is in mine!