Irresistible Butter & Nut Pound Cake Recipe

Are you in the mood for something sweet and nutty? Look no further than my butter and nut pound cake recipe. This delicious cake boasts a perfect balance of rich buttery flavor and crunchy pecans that is sure to leave your taste buds wanting more.

As a chef specializing in British cuisine, I have always been fascinated by the art of baking. The simplicity of pound cake recipes has always intrigued me, and I have experimented with various ingredients to come up with the perfect recipe that elevates the classic pound cake to a whole new level.

This particular butter and nut pound cake recipe is one of my all-time favorites. It is easy to make, requires only a few ingredients, and is perfect for any occasion. Whether you are hosting a fancy dinner party or just looking for a sweet treat, this pound cake recipe will not disappoint.

So why not indulge yourself and give this delectable butter and nut pound cake recipe a try? Trust me, your family and friends will be begging for seconds!

Why You’ll Love This Recipe

Butter & Nut Pound Cake
Butter & Nut Pound Cake

Are you looking for a recipe that is both delicious and easy to make? Look no further than this Butter & Nut Pound Cake Recipe! This recipe has been a family favorite for generations, and I guarantee it will become one of your household’s go-to desserts in no time.

What sets this recipe apart from other pound cake recipes is the addition of pecans, which give the cake a subtle nutty flavor and an irresistible crunch. The combination of butter, cream cheese, and sour cream gives it a rich, creamy texture that everyone will love. Plus, the aroma of freshly baked pound cake will fill your home and leave your guests’ mouths watering.

One thing I especially love about this butter nut pound cake recipe is how versatile it is. You could enjoy it on its own or top it with powdered sugar for a simple yet satisfying dessert. Or you could mix things up by serving it with fresh berries or a dollop of whipped cream for a special occasion.

Another great feature of this recipe is how easy it is to customize to suit your preferences. If you’re not a fan of pecans, feel free to substitute them for another kind of nuts like walnuts or almonds. Or, if you’d like to add some extra sweetness, try drizzling some caramel sauce on top!

Finally, this butter nut pound cake is perfect for sharing with friends and family. Whether you’re hosting a dinner party or attending a potluck, this dessert is guaranteed to impress. Simply bake the cake in a bundt pan for an elegant presentation that will have everyone coming back for seconds.

With its rich butter nut flavor and moist texture, this pound cake recipe is truly one of the best out there. So why not give it a try? You won’t be disappointed!

Ingredient List

 Thick slices of butter and nut pound cake make for the perfect afternoon treat.
Thick slices of butter and nut pound cake make for the perfect afternoon treat.

Here are the recipe ingredients you’ll need to bake this delicious Butter & Nut Pound Cake:

  • 1 1/2 cups salted butter, softened
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped

Note that you’ll need salted butter and not unsalted, as the recipe calls for additional salt. You can opt for other nuts such as walnuts or hazelnuts if you prefer. Make sure to measure all ingredients exactly to get the perfect cake batter flavor.

The Recipe How-To

 This cake is packed with nutty goodness, perfect for a cozy night in.
This cake is packed with nutty goodness, perfect for a cozy night in.

Now it’s time to get baking! Before we start, make sure that you have all the recipe ingredients on hand. We’ll be working with flour, eggs, salt, butter, and pecans which all play a significant role in creating the delicious butternut pound cake that we’re going to make.

Mixing the Ingredients

To begin making our butternut pound cake, we will start by creaming together the softened butter and granulated sugar until they are light and fluffy. Make sure to mix these two ingredients properly to ensure that the cake has a smooth texture.

Next, we will add eggs one at a time to create an emulsion, which will help distribute the fat throughout the batter evenly. Take your time at this step as it is important to add the eggs one at a time, mixing each egg in completely before adding another. This process will help prevent curdling.

In a separate bowl, you can sift together 3 cups of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Be sure to combine these ingredients together thoroughly before adding it to the cake batter.

Adding Flavors

Once mixed thoroughly, alternately add your dry ingredients with milk or your alternative non-dairy milk product of choice. During this process, we can add other flavors like vanilla butter nut or pecan pie flavored syrup for additional depth of flavor.

Now it’s time to fold in some chopped pecans! The pecans not only add nutritional value but also give our cake its signature nutty flavor. We will fold these into the batter gently, so we don’t break up their texture too much.


When you’ve created a perfect mixture with all the ingredients properly folded in, take your prepared bundt pan and pour your batter into it evenly. Remember that overfilling your tray will cause uneven baking, so scoop the batter into the bundt pan evenly.

Lastly, in a preheated oven up to 350 degrees F (175 degrees C), place your bundt pan and set a timer for 45-55 minutes. After baking, make sure to let it cool for at least 15-20 minutes to remove it from the pan easily.

With that simple process, you should be able to bake a butter nut pound cake that is moist, deliciously flavored, and absolutely irresistible.

Substitutions and Variations

 The golden brown crust and soft, fluffy inside make for a winning combination.
The golden brown crust and soft, fluffy inside make for a winning combination.

One of the joys of cooking is experimentation, and this butternut pound cake recipe is no exception. While it is delicious as written, sometimes you may not have all the ingredients, or you may want to try something new. Here are some substitutions and variations to try:

– Sugar: If you don’t have granulated sugar, you can use powdered sugar instead. Keep in mind that powdered sugar will make the cake denser, so adjust the other ingredients accordingly.

– Eggs: If you run out of eggs, you can use applesauce or yogurt as a substitute. For this recipe, 1/4 cup of applesauce or yogurt will replace one egg.

– Flour: To make the cake gluten-free, use almond flour or coconut flour instead of all-purpose flour. Keep in mind that the texture of the cake will change with these substitutions.

– Butter: This recipe uses butter for flavor, but if you prefer a healthier option, you can use coconut oil or avocado oil instead.

– Nuts: Any type of nuts can be used in this recipe – pecans, walnuts, almonds or hazelnuts. You can toast them beforehand for extra flavor and texture.


– Chocolate Pound Cake: Add 1/2 cup cocoa powder to the batter and reduce the flour by 1/2 cup. This will give you a rich chocolatey flavor.

– Pecan Pie Pound Cake: Fold in 1 cup of chopped pecans into the batter before pouring it into the bundt pan. After baking it for an hour and 10 minutes until just set in the middle let it cool for about five minutes before removing from pan to cool completely on rack. Then serve sliced.

– Butter Pecan Cake with Cream Cheese Icing: Fold in 1 cup of chopped pecans into the batter before pouring it into a 9×13-inch pan to bake at 350 F for 30-35 minutes. Top it with cream cheese icing and more pecans after it cools.

– Loaf Cake: Pour the batter into a loaf pan instead of a bundt pan for a different shape. Bake at 350 F for about an hour, or until a toothpick inserted in the middle comes out clean.

Experiment with different variations to discover new flavors and textures. Remember, cooking is all about having fun!

Serving and Pairing

 This cake pairs perfectly with a warm cup of tea or coffee.
This cake pairs perfectly with a warm cup of tea or coffee.

The butter and nut pound cake recipe I am sharing with you is a mouthwatering dessert that will put a smile on anyone’s face. This cake pairs perfectly with a cup of tea or coffee, so it’s an ideal snack for afternoon tea time. It also makes a fantastic dessert for family get-togethers, parties, or any special occasion that calls for an exceptional cake.

I suggest serving this butter nut pound cake recipe dusted with powdered sugar over the top to enhance its natural beauty. The powdered sugar not only adds a delightful sweetness but also provides an extra touch of elegance to the presentation.

For those of you looking to take this dessert to the next level, try pairing it with different types of nuts such as pecans or walnuts. The rich, nutty flavor complements the buttery sweetness of the cake and takes it up a notch. You can also lightly roast the nuts before adding them on top of the cake as a garnish.

This pound cake recipe also goes well with homemade vanilla ice cream or whipped cream on top. Consider peeling your favorite fruits such as peaches, apricots, plums or berries served alongside the cake for extra texture and color contrast.

Finally, if you’re feeling adventurous try taking your taste buds beyond its limits and indulge in a slice of this cake for breakfast paired with some fresh coffee. Trust me; you won’t regret it!

Make-Ahead, Storing and Reheating

 The aroma of the butter and nuts baking together will make your mouth water.
The aroma of the butter and nuts baking together will make your mouth water.

If you’re planning to make this butter nut pound cake recipe ahead of time or have leftovers to store, there are a few things you should keep in mind. Firstly, the cake can be made a day before and stored at room temperature for up to two days. However, if you plan on keeping it for longer, store it in an airtight container in the fridge to keep it fresh for up to a week.

If you want to freeze the cake, wait until it has completely cooled down before wrapping it tightly in plastic wrap or aluminum foil. It can be stored in the freezer for up to three months. However, when it comes to reheating, there’s no need to defrost the entire cake. Simply slice off as many pieces you want and microwave them on high for around 10-15 seconds.

When storing or reheating your butter nut pound cake, try adding a sprinkle of powdered sugar or chopped pecans on top for some extra flavor and presentation. By doing so, you’ll take your ordinary butter nut pound cake from basic to spectacular. After all, cakes are meant to be indulgent treats that bring people together – so why not make them extra special?

Tips for Perfect Results

 The secret to a perfect butter and nut pound cake is all in the quality of ingredients.
The secret to a perfect butter and nut pound cake is all in the quality of ingredients.

To make the perfect butter and nut pound cake, you need to pay attention to a few crucial tips. Even if you’re an experienced baker, these tips can take your pound cake to the next level.

Firstly, make sure that all the ingredients are at room temperature before mixing them. This allows the ingredients to blend smoothly, giving you a homogenous consistency for your batter. For instance, if your butter is too cold, it will be tough to beat it into a creamy texture. Room temperature butter whips up and becomes fluffy, which will make your cake lighter.

Secondly, use good-quality ingredients for the recipe. You can tell a lot from the label of a product; check for sugar granule size and whether it is made with cane sugar or beet sugar (cane sugar has larger granules and adds more depth of flavor). Substituting lower quality components may characterize with some shrinkage issue or weight loss.

Thirdly, avoid over-mixing the ingredients. Overmixed ingredients will cause air bubbles to burst, leading to a dense cake. Instead of beating vigorously, use slow speeds while mixing to combine dry components with wet.

Fourthly, mix until just combined; don’t overmix! Mix until all the ingredients are incorporated evenly but do not go beyond this. When you overmix baking ingredients, your mixture could become too heavy and create excess gluten development.

Lastly, monitor the baking progress by inserting toothpick in the center of the cake after about 50-55 minutes of cooking time. If the toothpick comes out clean without any crumbs or cake batter on it, then it means that your cake is cooked thoroughly. Each oven differs slightly in temperament; so anticipate fluctuation in timing or internal temperature depending upon oven accuracy and calibration.

By following these tips carefully, you will ensure that each minute put into crafting this dessert is worthwhile and fruitful as you serve your mouth-watering butter and nut pound cake.


Now, it’s time to answer some frequently asked questions about our delicious Butter & Nut Pound Cake recipe. Don’t worry if you’ve got doubts or concerns – we’re here to provide all the answers and make sure your baking experience is a success. Let’s dive into these inquiries and clear any doubts that you may have!

What is the difference between butter cake and pound cake?

Creamed cakes, also known as butter cakes, generally have a more delicate texture and fluffier consistency when compared to pound cakes. The latter gets its name because it initially contained a pound of sugar, butter, flour and eggs, causing it to be more compact in texture.

Why is my pound cake not moist?

When a cake feels dry, it might have been left in the oven for too long or there may have been an excess of flour added while making it. Another possible reason for a cake being too dry is not putting enough butter or sugar. One can easily remedy this situation by reducing the temperature in the oven or taking it out earlier than the recommended time.

Why is it called Elvis Presley pound cake?

According to an article in Saveur magazine by food historians Jane and Michael Stern, Elvis Presley had a fondness for traditional American cuisine despite being a wealthy celebrity who could afford more luxurious dishes. The Sterns’ experiences dining with Elvis fans reveal that many felt a connection to him because of his love for down-home food.

What causes a pound cake to be heavy?

When you’re baking a cake, it’s crucial to use the right ingredients in order to achieve a successful result. Opting for cheaper store brands might seem like a good idea, but it can actually have a negative impact on your cake’s texture and taste. For example, using store brand sugar can result in more sugar per cup, which can contribute to a cake that falls. Similarly, store brand butter may contain more liquid fat, and flours more hard wheat, which can lead to a heavy and dense cake. It’s best to stick with trusted name brands for consistent and reliable results.

Bottom Line

In conclusion, this Butter & Nut Pound Cake recipe is the perfect addition to any baking repertoire. With its rich buttery flavor and nutty crunch, it’s a crowd-pleaser that never disappoints. This cake is great for any occasion, from afternoon tea to a family gathering.

By using high-quality ingredients such as McCormick vanilla extract, salted butter, and fresh pecans, you can elevate the flavor profile of your pound cake and create a truly memorable dessert. Don’t be afraid to experiment with different variations of this recipe, such as adding cream cheese frosting or chocolate chips. The possibilities are truly endless!

With the tips and recommendations included in this article, you can confidently make this cake at home and achieve perfect results every time. So what are you waiting for? Grab your apron and baking tools and get started on making this delicious butter nut pound cake!

Butter & Nut Pound Cake

Butter & Nut Pound Cake Recipe

My mom made this cake for my brother every year for his birthday when we were growing up. It is a very comforting, old-fashioned and delicious cake.
Course Dessert
Cuisine Global
Keyword < 4 Hours, Dessert
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Calories 1067.3kcal



  • 3 cups sugar
  • 5 1/3 fluid ounces evaporated milk
  • 1/3 cup water
  • 1/2 cup Crisco
  • 1 cup butter (2 sticks)
  • 1/4 teaspoon salt
  • 5 eggs
  • 3 1/4 cups flour
  • 2 tablespoons butter pecan flavoring (we use Superior brand imitation vanilla, butter and nut flavoring)


  • 1/2 cup butter (room temperature)
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1 (16 ounce) box powdered sugar
  • 1 tablespoon butter pecan flavoring
  • 1/2 cup chopped pecans


  • For the cake:
  • Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
  • Place in COLD oven and turn heat to 325 degrees.
  • Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
  • For the frosting: ****.
  • Beat cream cheese and butter until smooth.
  • Add box of powdered sugar and beat well.
  • Add butter & nut flavoring and blend.
  • Stir in chopped pecans.
  • Spread on top of cake and let come down the sides.
  • ****Note:
  • My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.


Serving: 223g | Calories: 1067.3kcal | Carbohydrates: 139.4g | Protein: 11g | Fat: 53.9g | Saturated Fat: 27.6g | Cholesterol: 208.8mg | Sodium: 375.6mg | Fiber: 1.6g | Sugar: 104.9g

Recommended Recipes Just For You

None found