Butter Pecan Pound Cake (From-Scratch) with Maple Glaze
If you love rich, buttery desserts, this butter pecan pound cake recipe from scratch is going to be your new favorite. This classic Southern-style butter pecan Bundt cake is packed with toasted pecans, real butter, and topped with a silky dark maple glaze. It’s dense yet tender, full of cozy nutty flavor, and perfect for holidays, gatherings, or a simple slice with coffee.
If you love baking from scratch, check out my Lemon Cream Cheese Pound Cake, Eggless Chocolate Cupcakes, or one of my husbands favorites: Banana Cupcakes with Brown Butter Frosting.
- Why You’ll Love This Recipe
- What is Pound Cake?
- What Makes Butter Pecan Pound Cake So Good?
- Choosing the Best Maple Syrup for Your Glaze
- Ingredients
- Tools & Equipment
- Step-by-Step Instructions
- Tips for the Best Butter Pecan Pound Cake
- Storing Butter Pecan Pound Cake
- F.A.Q’s & Troubleshooting
- Pin it for Later!
Butter pecan ice cream has honestly always been one of my favorites. If it’s on a menu, I’m probably ordering it. I love how it’s rich and buttery, but it’s not over-the-top sweet.
At some point I realized if I loved those flavors that much in ice cream, I definitely needed them in cake form too. That’s really how this recipe happened. I wanted something homemade that had that same buttery, nutty flavor, but during the middle of winter I needed something a little less frozen and a lot more cozy.
This cake gives you all those classic butter pecan flavors, just in a warm, sliceable dessert that feels perfect with a cup of coffee on a cold day.
What is Pound Cake?
Pound cake is a traditional, dense butter cake that originally got its name from its simple old-fashioned formula of one pound each of butter, sugar, eggs, and flour, making it easy to remember before modern measuring tools existed.
Unlike lighter, fluffier cakes, pound cake is known for its rich, buttery flavor, tight crumb, and sturdy structure. It’s commonly baked in loaf pans, Bundt pans, or tube pans.
Over time, bakers all over the world have adapted the classic recipe formula by adding ingredients like sour cream, cream cheese, vanilla extract, nuts /add ins, and glazes or icing to improve moisture and flavor while keeping the signature dense texture.
What Makes Butter Pecan Pound Cake So Good?
Butter pecan pound cake stands out because it layers flavor.
First, you toast the pecans to bring out their natural oils and nuttiness.
Then the butter-rich pound cake batter creates a dense, tender crumb that melts in your mouth.
Finally, the maple glaze adds warmth and sweetness that complements the pecans perfectly.
Choosing the Best Maple Syrup for Your Glaze
For the richest flavor, this recipe uses dark pure maple syrup. Dark maple syrup has a deeper, more robust maple flavor than lighter varieties, which helps the glaze stand out against the buttery richness of the pound cake and toasted pecans.
While lighter maple syrups (like Golden or Amber) are smooth and delicate, dark maple syrup delivers a stronger maple flavor and slightly more caramelized notes. It’s the perfect option for baking and glazes where you want the maple to really shine.
Ingredients
Here are a few notes on the ingredients that you’ll need for the butter pecan pound cake. The full amounts and instructions for the cake are in the printable recipe card at the bottom of the post.
Pecans – Toasting the pecans brings out their natural oils and deepens the nutty flavor. Chopped pecans add texture throughout the cake.
Butter – Use unsalted butter at room temperature for a smooth, creamy batter. Butter gives the pound cake its rich, tender texture.
Sugars – A combination of granulated sugar and light brown sugar provides sweetness, moisture, and a subtle caramel flavor that complements the pecans.
Eggs – Large, room-temperature eggs help bind the batter and give the cake its classic, dense yet tender structure.
Sour Cream – Adds moisture and a slight tang, keeping the pound cake rich but not overly sweet.
Vanilla – Pure vanilla extract enhances the overall flavor. I suggest not using imitation vanilla.
Flour – Use all-purpose flour, measured carefully (spoon and level) to avoid a dry or dense cake. Sifting is optional but helps with even mixing.
Salt – Just a touch of salt balances sweetness and enhances the flavor of butter and pecans.
Maple Syrup – Use pure maple syrup for the glaze. I personally love the dark, robust maple syrup for this cake, but use your favorite, as long as it’s pure maple syrup.
Milk – Helps thin the glaze slightly so it drizzles smoothly over the cake without being too runny.
Powdered Sugar – Sweetens and thickens the glaze, giving it a smooth, glossy finish that sets nicely on top of the cooled cake.
Tools & Equipment
Bundt Pan (10–12 cup) – Essential for the classic pound cake shape and even baking.
Large Mixing Bowl – For mixing the cake batter.
Hand Mixer or Stand Mixer – Helps properly cream the butter and sugar for the best texture.
Rubber or Silicone Spatula – Useful for scraping the bowl and folding in pecans.
Measuring Cups and Spoons – For accurate ingredient measurement.
Baking Sheet – Used for toasting the pecans and for placing under the wire cooling rack to catch any maple glaze or pecans that run or fall off of the cake.
Parchment Paper – Prevents pecans from sticking while toasting.
Medium Saucepan – For cooking the maple glaze.
Whisk – Helps create a smooth, lump-free glaze.
Wire Cooling Rack – Allows the cake to cool evenly after baking.
Step-by-Step Instructions
To Make the Cake
1. Preheat oven to 350°F.
2. Line a baking sheet with parchment paper and spread the chopped pecans. Toast for 6–8 minutes, then let cool completely.
3. Lower oven temperature to 325°F. Grease and lightly flour a Bundt pan.
4. In a large bowl, cream the softened butter and granulated sugar for 3–5 minutes until light and fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in sour cream and vanilla until just combined.
7. Gradually add flour and salt, mixing until incorporated.
8. Fold in 1¼ cups of the toasted pecans.
9. Pour batter into the prepared Bundt pan and smooth the top. Bake 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
To Make the Glaze
1. In a medium saucepan, combine maple syrup, 2 tablespoons butter, and 1 tablespoon milk. Bring to a boil and cook for 2 minutes, whisking continuously.
2. Remove from heat and whisk in vanilla, powdered sugar, and salt. Continue whisking 3–5 minutes, until the glaze begins to thicken.
You’ll know the glaze is ready when you can dip a spoon into it and it leaves a smooth coating instead of dripping off right away.
3. Immediately pour over the cooled cake and top with the remaining toasted pecans.
Tips for the Best Butter Pecan Pound Cake
- Use Room Temperature Ingredients – When butter, eggs, and sour cream are at room temperature, they blend together more smoothly. This helps create an even batter and gives you that classic dense but tender pound cake texture.
- Toast the Pecans – Toasting pecans before adding them to the batter brings out their natural oils and deepens their flavor, giving your cake a richer, more pronounced butter pecan taste.
- Do Not Overmix After Adding Flour – Once the flour goes in, mix just until combined. Overmixing can develop too much gluten, which can make the cake too dense and tough instead of tender.
- Let the Cake Cool Completely Before Glazing – Allowing the cake to cool fully helps the glaze set properly on top instead of melting and running off.
Storing Butter Pecan Pound Cake
Store butter pecan pound cake tighlty covered at room temperature for up to 3 days
If you want to freeze it, slicing the cake into individual portions first makes it much easier to grab just what you need later.
To freeze: Let the cake cool completely, then slice into individual servings. Wrap each slice tightly in plastic wrap, making sure there are no exposed areas to help prevent freezer burn. For extra protection, place the wrapped slices into a freezer-safe bag or airtight container. Label with the date and freeze for up to 3 months.
When you’re ready to enjoy, remove a slice from the freezer and let it thaw at room temperature for about 1–2 hours, or warm it gently in the microwave for a few seconds for that fresh-baked texture.
F.A.Q’s & Troubleshooting
You don’t have to, but I do highly recommended it. It doesn’t take much time or effort, and it really does enhance the flavor.
Bundt pans and tube pans are most common, but you can also use loaf pans. Just adjust baking time as needed.
Pound cake is naturally dense, but overly heavy cake can happen from overmixing, using cold ingredients, or adding too much flour.
This usually means the cake was still warm. Always let pound cake cool completely before glazing.
Pin it for Later!
Butter Pecan Pound Cake with Maple Glaze
Ingredients
Equipment
Directions
- In a large bowl, cream the softened butter and granulated sugar for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla until just combined.
- Gradually add flour and salt, mixing until incorporated.
- Fold in 1¼ cups of the toasted pecans.
- Pour batter into the prepared Bundt pan and smooth the top. Bake 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- In a medium saucepan, combine maple syrup, 2 tablespoons butter, and 1 tablespoon milk. Bring to a boil and cook for 2 minutes, whisking continuously.
- Remove from heat and whisk in vanilla, powdered sugar, and salt. Continue whisking 3–5 minutes, until the glaze begins to thicken.
- Immediately pour over the cooled cake and top with the remaining toasted pecans.
Nutrition
Notes
- Grease and flour the bundt pan well to prevent sticking.
- For best texture, make sure butter, eggs, and sour cream are at room temperature. This helps the batter mix smoothly and bake evenly.
- Toasting brings out the natural oils and deepens the pecan flavor. Raw pecans will taste flatter in the cake.
- The glaze should be thick enough to coat the back of a spoon before pouring.
