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A moist pecan pound cake drizzled with vanilla caramel glaze on a white background.

Buttered Pecan Pound Cake with Vanilla & Caramel Glaze

Rich, buttery, and packed with toasted pecans, this Southern-style pound cake is topped with a creamy vanilla caramel glaze—perfect for holidays or cozy afternoons.
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Cake:
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 1 cup chopped pecans toasted in butter
  • For the Vanilla Caramel Glaze:
  • ½ cup packed brown sugar
  • ¼ cup unsalted butter
  • ¼ cup heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Instructions
  2. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
  3. Toast the chopped pecans with a bit of butter in a skillet over medium heat until fragrant. Set aside.
  4. In a large mixing bowl, cream the butter and sugar until light and fluffy (about 4–5 minutes).
  5. Beat in the eggs, one at a time, followed by vanilla extract.
  6. In another bowl, whisk together the flour, baking powder, and salt.
  7. Alternately add the flour mixture and milk to the butter mixture, mixing until just combined.
  8. Fold in the toasted pecans.
  9. Pour batter into prepared pan and smooth the top.
  10. Bake for 65–70 minutes, or until a toothpick inserted in the center comes out clean.
  11. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  12. For the Glaze:
  13. In a small saucepan over medium heat, combine brown sugar and butter. Stir until melted and bubbly.
  14. Add heavy cream, vanilla extract, and a pinch of salt. Simmer 3–4 minutes until slightly thickened.
  15. Drizzle warm glaze over cooled cake. Garnish with extra pecans if desired.

Notes

Notes
You can brown the butter for a deeper nutty flavor.
Replace milk with sour cream for a richer texture.
Pairs wonderfully with vanilla ice cream or whipped cream.
Store covered at room temperature for 2–3 days.