This Pecan Cream Pound Cake is ultra-moist, loaded with toasted pecans, and topped with a velvety cream cheese frosting. The perfect balance of sweet, buttery, and nutty flavors makes it an instant classic for gatherings, holidays, or whenever you’re craving a luxurious homemade treat.
⭐ Why You’ll Love This Cake
- Moist and dense texture with a tender crumb
- Infused with rich cream and chopped pecans
- Topped with a smooth and tangy cream cheese frosting
- Great for make-ahead and freezer-friendly
- Elegant enough for holidays and simple enough for every day
🥣 Ingredients
For the Pecan Cream Pound Cake:
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1 ½ cups chopped pecans, toasted
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ – 3 cups powdered sugar (to taste)
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (for smoother texture)
- Extra chopped pecans for garnish (optional)
👩🍳 Instructions
1. Toast the Pecans
In a dry skillet over medium heat, toast chopped pecans for 3–5 minutes, stirring frequently until fragrant. Let cool.
2. Prepare the Cake Batter
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
In a large bowl, cream together butter, oil, and sugar until light and fluffy (about 3–5 minutes).
Add eggs one at a time, mixing well after each.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add the dry mixture to the wet, alternating with heavy cream.
Mix in vanilla extract and fold in toasted pecans.
3. Bake
Pour batter into prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 15–20 minutes, then transfer to a wire rack to cool completely.
4. Make the Cream Cheese Frosting
Beat cream cheese and butter together until smooth and creamy.
Add powdered sugar gradually, beating until fluffy.
Mix in vanilla and heavy cream to reach desired consistency.
Spread over cooled cake and sprinkle with extra pecans, if desired.
💡 Tips for Success
- Make sure butter, eggs, and cream cheese are at room temperature.
- Toasting pecans enhances flavor—don’t skip it!
- Use a light-colored bundt pan for even baking.
- Refrigerate frosted cake for longer shelf life.
📦 Storage
- Room Temp (unfrosted): Up to 3 days in airtight container
- Refrigerated (frosted): Up to 5–6 days
- Freezer: Freeze unfrosted cake (or individual slices) for up to 3 months
📝 Variations
- Maple Twist: Add ½ teaspoon maple extract to the frosting
- Chocolate-Pecan: Fold in mini chocolate chips
