This Butter Pecan Pound Cake is an amazing dessert with butter, vanilla, and pecans. Serve a big slice of this cake with your morning coffee to jump-start your day. Or enjoy it as an afternoon snack. Dense, moist cake drizzled with a simple yet delightful glaze. I cannot ask for anything more!



5 eggs

1 c. (2 sticks) unsalted butter, room temperature

1 c. brown sugar

1 c. sugar

1 tbsp vanilla extract

1 tsp baking powder

2 ½ c. all-purpose flour

¼ c. buttermilk

2 c. pecans, roughly chopped

½ tsp salt


¾ c. brown sugar

2 tbsp water

½ c. (1 stick) unsalted butter, room temperature

½-2 c. powdered sugar, plus more until desired consistency is reached

1 tbsp pecan extract or vanilla extract

How to make Butter Pecan Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick spray or butter, lightly grease 1-2 2×9-inch loaf pans.

Step 2: Place the flour, baking powder, and salt in a medium bowl. Mix well and set aside.

Step 3: Cream the butter and white & brown sugar in a large bowl for about 3 to 5 minutes or until light in color and fluffy. Add the eggs and vanilla extract. Alternately, beat in the buttermilk and flour mixture, starting and ending with the dry ingredients. Then, fold in the chopped pecans.

Step 4: Into the prepared loaf pans, pour the mixture. Bake in the preheated oven for about 55 to 60 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 5: In the meantime, place the butter, brown sugar, and water in a small saucepan. Stir and cook over medium heat. When done, take the pan off the heat and whisk in the vanilla extract followed by the powdered sugar.

Step 6: Over the cake, pour the glaze and set aside until set.