Pecan Praline Buttermilk Pound Cake Recipe

Sweet & Nutty Pecan Praline Buttermilk Pound Cake Recipe

Whipping up a delectable pecan praline buttermilk pound cake brings pure Southern comfort to your kitchen.

Rich layers of flavor promise an unforgettable dessert experience.

Nutty pecans dance through a tender crumb, creating magical moments with each slice.

Buttermilk adds a delightful tanginess that balances the sweet praline notes perfectly.

Moist and decadent, this cake tells a story of traditional baking with a modern twist.

Warm aromas will fill your home, beckoning everyone to the table.

Prepare to fall in love with this irresistible Southern classic that celebrates pure indulgence.

Variations for Pecan Praline Pound Cake

  • Chocolate Pecan Praline Pound Cake: Replace vanilla extract with cocoa powder and add melted dark chocolate to the batter for a rich, decadent chocolate version.
  • Citrus Pecan Praline Cake: Incorporate orange or lemon zest into the batter and replace vanilla extract with citrus extract for a bright, tangy flavor profile.
  • Maple Pecan Praline Pound Cake: Substitute brown sugar with maple syrup in the glaze and add a touch of maple extract to the cake batter for a deep, woodsy sweetness.
  • Bourbon Pecan Praline Cake: Add a splash of bourbon to both the cake batter and praline glaze for an adult-friendly, warming interpretation of the classic recipe.

Pairings to Enjoy with Pound Cake

  • Pair Sweet Bourbon Delight: Sip a smooth bourbon like Maker's Mark that complements the rich, nutty praline glaze and enhances the cake's caramel undertones.
  • Match Creamy Coffee Experience: Serve a velvety café latte or cappuccino with vanilla notes that balance the cake's sweetness and provide a luxurious morning or afternoon treat.
  • Create Caramel Vanilla Ice Cream Combo: Top a slice with a scoop of caramel or vanilla bean ice cream to amplify the cake's buttery texture and add a cool, creamy contrast.
  • Elevate Dessert Wine Selection: Select a late-harvest Riesling or Moscato d'Asti with honeyed notes that harmonize perfectly with the cake's pecan and praline flavors.

Storage Tips for Pecan Praline Pound Cake

Store cake in an airtight container wrapped in plastic wrap for up to 5 days. Keep in the refrigerator to maintain moisture and prevent spoiling.

Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.

Cut cake into individual portions, wrap each slice separately in plastic wrap and place in freezer bag. Freeze up to 2 months. Thaw at room temperature for 30-45 minutes.

Warm refrigerated or thawed cake slices in microwave for 15-20 seconds. Alternatively, warm in oven at 300F for 5-7 minutes to restore freshness and enhance praline glaze’s gooey texture.

FAQs

  • What gives this pound cake its unique texture?

The buttermilk provides moisture and tenderness, creating a soft, rich crumb that’s different from traditional pound cakes.

  • Why are pecans important in this recipe?

Pecans add a delightful crunch and nutty flavor throughout the cake, enhancing both the batter and the praline glaze with a signature Southern touch.

  • How difficult is this recipe for home bakers?

This pound cake is relatively straightforward, perfect for intermediate bakers who are comfortable with basic mixing techniques and can follow step-by-step instructions carefully.

  • Can I substitute ingredients if I don't have everything on hand?

Use whole milk instead of buttermilk if needed, and swap pecans for walnuts if you prefer, though the classic recipe works best with traditional ingredients.

Pecan Praline Buttermilk Pound Cake Delight

  • Indulge Southern Comfort: Discover a classic Southern dessert that brings warmth and nostalgia to any gathering, perfect for family reunions or holiday celebrations.
  • Master Beginner-Friendly Baking: Simple step-by-step instructions make this recipe accessible for home bakers of all skill levels, ensuring a delicious result every time.
  • Customize with Pecan Perfection: Enjoy the rich, nutty crunch of pecans throughout the cake and in the glossy praline glaze, adding texture and depth to every delectable bite.
  • Crowd-Pleasing Showstopper: Create a stunning bundt cake that looks impressive and tastes incredible, guaranteed to win compliments from everyone at the table.

Ingredients for Pecan Praline Pound Cake

For the Cake Base:
  • Butter: A rich, creamy ingredient that provides moisture and tender texture to the pound cake.
  • Sugar: Sweetens the cake and helps create a golden, caramelized exterior.
  • Eggs: Bind the ingredients together and add structure to the cake.
  • All-Purpose Flour: The primary dry ingredient that forms the cake's foundation.
  • Baking Soda: Helps the cake rise and creates a light, fluffy texture.
  • Salt: Enhances the overall flavor of the cake.
For the Liquid Ingredients:
  • Buttermilk: Adds tanginess and helps create a moist, tender crumb.
  • Vanilla Extract: Provides a warm, sweet flavor that complements the pecans.
For the Mix-Ins and Texture:
  • Pecans, Chopped: Adds a nutty crunch and rich flavor to the cake.
For the Praline Glaze:
  • Butter: Creates a rich, smooth base for the glaze.
  • Brown Sugar: Provides deep caramel flavor and sweetness.
  • Heavy Cream: Helps create a smooth, glossy glaze.
  • Pecans, Chopped: Adds texture and nutty flavor to the praline topping.

How to Bake Pecan Praline Pound Cake

How to Bake Pecan Praline Pound Cake

Step 1: Warm Up the Oven

Crank the oven to a cozy 325F (165C). Lovingly coat a bundt pan with butter and dust it with flour, ensuring every nook and cranny is protected.

Step 2: Whip Up the Butter Base

Grab your mixer and beat butter and sugar until they transform into a fluffy cloud-like mixture. Gently introduce eggs one by one, blending each completely before adding the next.

Step 3: Create the Dry Blend

In a separate bowl, combine:
  • All-purpose flour
  • Baking soda
  • Salt

Slowly fold the dry ingredients into the butter mixture, alternating with buttermilk. Stir in vanilla extract and sprinkle in chopped pecans for that delightful crunch.

Step 4: Bake to Perfection

Pour the silky batter into the prepared bundt pan. Slide it into the preheated oven and bake for 1 hour 10-20 minutes.

Check doneness by inserting a toothpick – it should come out clean. Let the cake cool completely on a wire rack.

Step 5: Craft the Praline Glaze

In a saucepan, melt butter over medium heat. Add:
  • Brown sugar
  • Heavy cream

Bring the mixture to a rolling boil and cook for 1-2 minutes.

Remove from heat and stir in chopped pecans, creating a rich, glossy coating.

Step 6: Drench in Deliciousness

Generously drizzle the warm praline glaze over the cooled cake, letting it cascade down the ridges.

Slice, serve, and watch everyone’s eyes light up with pure joy!

Tips for Perfect Pecan Praline Pound Cake

  • Use standard measuring cups and spoons for accurate flour, sugar, and buttermilk quantities to ensure the cake's perfect texture and rise.
  • Leave butter at room temperature for 30-45 minutes before creaming to achieve a smooth, fluffy base that blends easily with sugar.
  • Lightly toast pecans in a dry skillet before chopping to enhance their nutty flavor and add a delightful crunch to the cake.
  • Check the cake at the 1-hour mark and use a toothpick test to prevent over-baking, which can dry out the pound cake.
  • Apply the praline glaze when the cake is slightly warm to help it absorb better and create a more intense flavor profile.
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Pecan Praline Buttermilk Pound Cake Recipe

Pecan Praline Buttermilk Pound Cake Recipe


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4.6 from 20 reviews

  • Total Time: 1 hour 40 minutes
  • Yield: 12 1x

Description

Southern charm meets sweet indulgence in this Pecan Praline Buttermilk Pound Cake, blending rich nutty flavors with classic Southern baking traditions. Moist, buttery layers crowned with caramelized pecans promise a delightful dessert experience that will transport you straight to a warm kitchen in Louisiana.


Ingredients

Scale

Main Ingredients:

  • 1 cup (226 grams) butter, softened
  • 2 1/2 cups (500 grams) sugar
  • 4 large eggs
  • 3 cups (375 grams) all-purpose flour
  • 1 cup (240 milliliters) buttermilk
  • 2 cups (200 grams) chopped pecans

Leavening and Seasoning:

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Praline Glaze Ingredients:

  • 1/2 cup (113 grams) butter
  • 1 cup (220 grams) brown sugar
  • 1/4 cup (60 milliliters) heavy cream
  • 1 cup (100 grams) chopped pecans

Instructions

  1. Prepare the baking vessel by generously coating a bundt pan with butter and flour, ensuring complete coverage to prevent sticking. Position the oven rack and preheat to 325F (165C).
  2. In a spacious mixing bowl, whip softened butter and granulated sugar until the mixture transforms into a pale, airy consistency with a smooth texture.
  3. Incorporate eggs into the butter mixture individually, thoroughly blending each one before adding the next, creating a uniform and silky base.
  4. Sift together flour, baking soda, and salt in a separate bowl to eliminate potential lumps and ensure even distribution of dry ingredients.
  5. Alternate adding the dry ingredient mixture and buttermilk to the butter blend, gently folding to maintain the batter’s delicate structure. Mix until just combined to prevent overmixing.
  6. Fold in vanilla extract and chopped pecans, distributing them evenly throughout the batter for consistent flavor and texture.
  7. Transfer the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface for uniform baking.
  8. Bake in the preheated oven for 1 hour 10-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
  9. Remove from oven and allow the cake to cool completely in the pan, then gently invert onto a serving plate.
  10. For the praline glaze, melt butter in a saucepan over medium heat, then introduce brown sugar and heavy cream, bringing the mixture to a rolling boil.
  11. Simmer the glaze for 1-2 minutes, stirring continuously to prevent burning, then remove from heat and immediately fold in chopped pecans.
  12. Drizzle the warm praline glaze generously over the cooled cake, allowing it to cascade down the sides for a beautiful, rustic presentation.

Notes

  • Ensure butter and eggs are at room temperature for smoother batter and even mixing.
  • Gently fold pecans into the batter to prevent sinking during baking.
  • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
  • Toast pecans beforehand to enhance their nutty flavor and add depth to the cake.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 460
  • Sugar: 34 g
  • Sodium: 150 mg
  • Fat: 30 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 85 mg
Ethan Caldwell

Ethan Caldwell

Founder & Culinary Innovator

Expertise

Farm-to-table cooking, Seasonal recipe creation, Culinary storytelling, Food photography and styling​

Education

The Chef’s Academy (Indianapolis, IN)

  • Program: Associate Degree in Culinary Arts
  • Focus: Focused on sustainable cooking practices, regional American cuisine, and recipe development.​

Ethan didn’t just fall in love with food, he grew into it, surrounded by fields, farmers’ markets, and family meals that told a story.
After sharpening his skills at The Chef’s Academy, he took his passion straight into the farm-to-table movement, working side-by-side with local growers and seasonal flavors.
He believes every recipe should feel like a walk through a summer market: colorful, fresh, and full of possibility.
Outside the kitchen, Ethan’s idea of a perfect day is hiking mountain trails, digging into heirloom vegetables, and hosting casual dinners where seconds are always encouraged.

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