Brown Sugar Pecan Pound Cake
This simple, rich brown sugar pecan pound cake brings a burst of flavor to any gathering. This cold-oven pound cake is a treat!
Brown sugar and pecans team up in this rich and delicious pound cake, making a moist dessert that can be served plain or with a glaze or powdered sugar topping.
Brown sugar adds warmth and caramel notes, while chopped pecans bring just the right amount of crunch. Serve it plain, dusted with powdered sugar, or topped with a simple glaze; no matter how you slice it, this cake is a true crowd-pleaser.
A pound cake is made with little or no leavening, so it’s important to cream the butter and sugar together until very light and fluffy. This gives the cake lots of air. And don’t overbeat the batter when you add the dry ingredients. This pound cake is lovely served with a drizzling of caramel sauce. Or add a vanilla icing to the cake. This is a cold-oven pound cake, so you do not need to preheat the oven.
What You’ll Like About This Dish
Classic pound cake texture. Dense, moist, and tender with a perfect crumb.
Rich caramel flavor. Brown sugar infuses the cake with warm, deep sweetness.
Cold-oven method. Ensures an even rise without cracks.
Great for gatherings. A 10-inch tube or Bundt cake serves a crowd beautifully.
Ingredient Notes
- Butter – Softened to room temperature so it creams properly with the sugar.
- Brown sugar – Packed brown sugar adds moisture and caramel flavor.
- Eggs – Provide structure and richness.
- Flour – Measure carefully to maintain the dense pound cake texture.
- Baking soda & baking powder – Added in small amounts for subtle lift.
- Salt – Balances the sweetness.
- Milk – Adds moisture and helps create a smooth batter.
- Vanilla extract – Enhances the caramel notes.
- Chopped pecans – Add crunch and nutty flavor throughout the cake.
Steps to Make Brown Sugar Pecan Pound Cake
- Grease and flour a tube or Bundt pan thoroughly.
- Cream the butter and brown sugar until fluffy.
- Add the eggs one at a time, mixing after each addition.
- Combine the dry ingredients in a separate bowl.
- Mix the milk and vanilla together.
- Add the dry ingredients to the batter, alternating with the milk mixture.
- Fold in the chopped pecans.
- Spoon the batter into the prepared pan.
- Place the pan in a cold oven and set the temperature.
- Bake until the cake is firm and springs back when touched.
- Cool briefly, then turn out onto a rack to finish cooling.
Tips
Start with room-temperature butter so the batter creams properly.
A cold oven helps the cake rise evenly without doming.
Use a tube pan for the most even baking.
Let the cake cool fully before slicing for the cleanest cuts.
Recipe Variations
- Toasted pecan version. Toast the pecans before folding them in for deeper flavor.
- Brown butter pound cake. Brown the butter, cool it, and use it in place of regular butter.
- Spiced version. Add cinnamon or nutmeg for a warm holiday twist.
- Glazed option. Drizzle with a vanilla, maple, or caramel glaze.
- Nut-free version. Omit the pecans and add chocolate chips or leave the cake plain.
Serving Suggestions
- Serve with powdered sugar or a simple glaze.
- Add fresh berries or fruit compote.
- Pair with coffee or hot tea.
- Garnish with extra toasted pecans.
How to Store
Store the cooled cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days; bring to room temperature before serving.
You may also freeze the cake (whole or sliced) for up to 2 months. Wrap tightly for best results.
Brown Sugar Pecan Pound Cake
Ingredients
- 1 1/2 cups butter, room temperature
- 2 cups brown sugar, packed
- 5 large eggs
- 3 cups flour, (13 1/2 ounces)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups chopped pecans
- powdered sugar or vanilla icing
Instructions
- Generously grease and flour a 10-inch tube cake pan or 12-cup Bundt cake pan.
- In a mixing bowl with an electric mixer, beat the butter and brown sugar for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- In another bowl, combine the flour, baking soda, salt, and baking powder. Stir with a spoon or whisk to blend.
- Combine the milk and vanilla.
- Add the dry ingredients, alternating with milk and vanilla mixture and ending with the dry mixture. After each addition, beat just enough to combine.
- Fold in the chopped pecans.
- Spoon the batter into the prepared cake pan.
- Place the cake in the cold oven and then set the temperature on 300 F.
- Bake for about 1 hour and 15 minutes, or until the cake springs back when lightly touched with finger.
- Let the cake stand 5 minutes and then turn out onto a rack to cool.
- Before serving, sift powdered sugar over top or drizzle with a cake glaze.
- Store in airtight container.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
