Old School Butter Pecan Pound Cake

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Old School Butter Pecan Pound Cake with step-by-step instructions:

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon butter extract (optional, enhances buttery flavor)
  • 1 cup chopped pecans, toasted

For the Butter Pecan Glaze:

  • 1/2 cup unsalted butter (1 stick)
  • 1 cup powdered sugar, sifted
  • 2 tablespoons heavy cream (or milk)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted (for garnish)

Instructions

Step 1: Prep Work

  1. Preheat your oven to 325°F (165°C).
  2. Generously grease and flour a 10-cup bundt pan (or spray with a nonstick baking spray that includes flour). Set aside.
  3. Toast the pecans by spreading them on a baking sheet and baking for 5-7 minutes at 325°F, stirring once midway, until fragrant. Let them cool.

Step 2: Make the Cake Batter

  1. Cream the Butter, Oil, and Sugars:
    • In a large mixing bowl, use a hand or stand mixer to cream the softened butter, vegetable oil, granulated sugar, and brown sugar together until light and fluffy (about 3-5 minutes).
  2. Add the Eggs:
    • Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
  3. Mix Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Alternate Wet and Dry Ingredients:
    • With the mixer on low speed, alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients (add in thirds).
    • Mix just until combined—avoid overmixing.
  5. Add Flavor Extracts and Pecans:
    • Stir in the vanilla extract, butter extract (if using), and toasted pecans by hand using a spatula.

Step 3: Bake the Cake

  1. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  2. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.

Step 4: Make the Butter Pecan Glaze

  1. Melt Butter:
    • In a small saucepan, melt the butter over medium heat. Let it cook until it turns a light golden brown (about 2-3 minutes). This step adds a nutty, rich flavor to the glaze.
  2. Whisk in Remaining Ingredients:
    • Remove the pan from heat and whisk in the powdered sugar, heavy cream, and vanilla extract until smooth. Add more cream if needed to reach your desired consistency.

Step 5: Assemble

  1. Glaze the Cake:
    • Place the cooled cake on a serving platter. Pour the warm glaze evenly over the top of the cake, allowing it to drip down the sides.
  2. Garnish:
    • Sprinkle the toasted pecans on top of the glaze for a decorative and crunchy finish.

Serving Suggestions

  • Slice and serve as-is, or pair with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Perfect for special occasions, holidays, or as a nostalgic dessert for family gatherings.

Enjoy this decadent, buttery, and nutty pound cake that’s bound to bring back memories of classic Southern desserts! 🍰

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