This moist and fluffy butter pecan pound cake is truly incredible! This is a from scratch, high altitude recipe for butter pecan cake, spiced with cinnamon, nutmeg, and plenty of vanilla extract. To make it extra delicious, I drizzled the cake with brown butter bourbon icing, sprinkled with chopped pecans and flaky salt.
Looking for more butter pecan recipes? Don’t miss my butter pecan biscotti, butter pecan frosted fudge brownies, brown butter pecan layer cake, and nutty white chocolate chip butterscotch cookies.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Cake
Rich Buttery Flavor. Between the butter in the cake and the brown butter icing, there’s plenty of buttery flavor in this cake giving it the most rich, decadent flavor and scent.
Delicious Warm or Cold. After cooling the cake for just an hour, I drizzled the icing on top, and then cut a slice while it was still warm. It’s also fantastic for days after, too.
Salty and Sweet. I love a good salty sweet combination in desserts, which is probably why I’ve always LOVED anything butter pecan flavored. The salt sprinkled on top of the icing is a necessity – it adds the perfect salty touch against the sweet bourbon icing.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- Butter. I use unsalted butter in my baking, so I can control the salt by adding more later. If you use salted butter, you should omit or reduce the extra salt. Use real butter in this cake for the best flavor.
- Sugar. A combination of white granulated sugar and dark brown sugar adds sweetness, moisture, and a subtle hint of molasses.
- Eggs. Gives the cake structure and richness.
- Vanilla Extract. This recipe uses a whole tablespoon of vanilla, so use the best quality extract you can afford for a delicious vanilla flavor.
- Flour. All-purpose flour gives the cake structure.
- Pecans. Finely chopped pecans in the cake batter and sprinkled on top of the cake adds crunch and nutty pecan flavor.
- Cinnamon + Nutmeg. Flavor.
- Baking Powder + Baking Soda. Leavens the cake so it rises as it bakes.
- Coarse Kosher Salt. Balances the sweetness and enhances the flavor of the butter and pecans.
- Milk + Sour Cream. These add richness, moisture, and acidity for a soft, tender cake crumb. Be sure to use whole milk and full-fat sour cream.
TIP: For best results, make sure your dairy ingredients (butter, eggs, milk and sour cream) are at room temperature before mixing up the cake batter.
Icing
- Butter. For the most incredible flavor in the icing, I brown the butter first, which gives it a nutty, rich flavor that’s just fantastic with the pecans.
- Corn Syrup. Since light corn syrup is an invert sugar, it helps to set the icing.
- Bourbon. You can leave the alcohol out, if you prefer, but bourbon adds the most wonderful flavor. You could also use whiskey or dark spiced rum instead.
- Vanilla Extract. Flavor.
- Powdered Sugar. Sweetens and thickens the icing.
- Milk or Cream. Helps to thin the icing out just a touch, as well as emulsifies the ingredients.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Thoroughly grease a standard-sized bundt pan (with a 12 cup capacity) with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for 5 minutes on medium speed, scraping the bowl occasionally, until light and fluffy.
- Beat in the eggs, one at a time, beating each for 15 seconds before adding the next, then add the vanilla extract.
- In a separate bowl, whisk together the flour, pecans, cinnamon, nutmeg, baking powder, baking soda and salt. Separately, whisk together the milk and sour cream.
- With the mixer on low, add the dry ingredients in three additions, alternating with the liquid ingredients, starting and ending with the dry. Stop mixing as soon as the flour is mostly incorporated, then use a spatula to finish folding the batter together. The batter will be fairly thick.
- Spread the batter evenly into the prepared pan. Bake the cake for about 45-55 minutes, until the top is golden brown, the edges are starting to pull away from the sides of the pan, and a cake tester (or toothpick) inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn it over onto a cooling rack. Remove the pan and let the cake cool for about an hour.
TIP: Be sure not to over-bake your butter pecan pound cake, or you could end up with a dry cake. Take the cake out of the oven as soon as a cake tester comes out clean, or with moist crumbs clinging to it.
Icing
- Melt the butter in a saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally, until the butter starts to foam, and fragrant, nutty brown solids form at the bottom of the pan. Remove from the heat.
- In a bowl, whisk together the brown butter, corn syrup, bourbon, vanilla and powdered sugar until smooth. If some of the butter seems separated from the other ingredients, whisk in 1-2 teaspoons of milk, cream or half and half until it smooths out and comes together.
- Let the icing cool for a few minutes, stirring it frequently, until it’s thickened up a little, but is still pourable.
- Place the cake on a plate or cake stand, and pour the icing over the cake. Before the icing sets, sprinkle the top with the chopped pecans and salt.
- The icing will set and crust over in about 15-30 minutes. You can serve the cake warm, or at room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
Should I use all-purpose flour or cake flour?
I usually reserve cake flour for white cakes, angel food cakes and vanilla cakes. All-purpose flour works great in this butter pecan pound cake recipe.
Can I substitute Greek yogurt for the sour cream?
Yes, plain, unsweetened Greek yogurt works well as a substitute for sour cream.
Will this recipe work as a sheet cake, layer cake, or loaf cake?
While I haven’t tested it in, there’s no reason this recipe wouldn’t bake just fine in a 9×13 pan, or in two standard-sized loaf cakes, but I can’t say for sure how long it will take to bake. For a layer cake, check out this recipe.
Can I use walnuts instead of pecans?
If you can’t get your hands on pecans, walnuts have a similar flavor and texture, so they make a good substitute. You could also try macadamia nuts, pistachios, or even hazelnuts.
Can this cake be frozen?
To make the cake in advance, bake and cool the cake completely, then wrap it (unfrosted) in plastic wrap. Freeze for up to 3-6 months.
You Might Also Like
Butter Pecan Brownies Nutty White Chocolate Chip Butterscotch Cookies Butter Pecan Cake 
Butter Pecan Biscotti
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Butter Pecan Pound Cake with Bourbon Icing
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Bundt Pan (12 cup capacity)
- Stand Mixer with Paddle Attachment
Ingredients
Cake
- 1 ¼ cups unsalted butter, softened to room temperature
- 1 ¼ cups granulated sugar
- 1 cup dark brown sugar, lightly packed
- 3 large eggs
- 1 tbsp vanilla extract
- 2 â…” cups all-purpose flour, spooned and leveled
- ½ cup pecans, finely chopped
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- â…“ cup whole milk
- 1 cup full-fat sour cream
Icing
- ½ cup unsalted butter
- 2 tbsp light corn syrup
- 1 tbsp good-quality bourbon, whiskey or dark spiced rum
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1-2 tsp milk, cream or half and half
- 2 tbsp pecans, finely chopped
- ¼ tsp flaky finishing salt, such as Maldon
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Thoroughly grease a standard-sized bundt pan (with a 12 cup capacity) with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for 5 minutes on medium speed, scraping the bowl occasionally, until light and fluffy.
- Beat in the eggs, one at a time, beating each for 15 seconds before adding the next, then add the vanilla extract.
- In a separate bowl, whisk together the flour, pecans, cinnamon, nutmeg, baking powder, baking soda and salt. Separately, whisk together the milk and sour cream.
- With the mixer on low, add the dry ingredients in three additions, alternating with the liquid ingredients, starting and ending with the dry. Stop mixing as soon as the flour is mostly incorporated, then use a spatula to finish folding the batter together. The batter will be fairly thick.
- Spread the batter evenly into the prepared pan. Bake the cake for about 45-55 minutes, until the top is golden brown, the edges are starting to pull away from the sides of the pan, and a cake tester (or toothpick) inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn it over onto a cooling rack. Remove the pan and let the cake cool for about an hour.
Icing
- Melt the butter in a saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally, until the butter starts to foam, and fragrant, nutty brown solids form at the bottom of the pan. Remove from the heat.
- In a bowl, whisk together the brown butter, corn syrup, bourbon, vanilla and powdered sugar until smooth. If some of the butter seems separated from the other ingredients, whisk in 1-2 teaspoons of milk, cream or half and half until it smooths out and comes together.
- Let the icing cool for a few minutes, stirring it frequently, until it's thickened up a little, but is still pourable.
- Place the cake on a plate or cake stand, and pour the icing over the cake. Before the icing sets, sprinkle the top with the chopped pecans and salt.
- The icing will set and crust over in about 15-30 minutes. You can serve the cake warm, or at room temperature.
Looks moist and delish.
Wow! this looks so good! Love how moist it looks, looking forward to trying it soon.
Thanks for sharing!
Diane M.
I loved this cake! It has the perfect combination of flavours and richness, WAY better than box cakes! Have you had success making this cake into cupcakes? I would love to try.
I’m so glad! No, I’ve never made this as cupcakes.