If you’re looking for a dessert that feels like a warm hug in cake form, you’re going to fall head over heels for this Pecan Praline Buttermilk Pound Cake Recipe. It’s rich, buttery, and just the right amount of sweet, with toasted pecans folded in for crunch and a luscious praline glaze drizzled on top that makes every slice pure magic. This cake has the perfect balance of moist texture and deep flavors where the buttermilk brightens the crumb, and the praline glaze adds that irresistible caramelized touch. Trust me, once you try this Pecan Praline Buttermilk Pound Cake Recipe, it’s going to become your new go-to dessert for family dinners, celebrations, or whenever you need a little sweet pick-me-up.
Ingredients You’ll Need
Gathering the ingredients for this cake is delightfully simple, yet each component plays a crucial role in building its signature taste and texture. From the richness of butter and oil to the tangy buttermilk and nutty pecans, every ingredient layers flavor and moisture to create a pound cake that’s anything but ordinary.
- Unsalted butter (1 cup, softened): Provides a creamy, rich base that keeps the cake tender and flavorful.
- Vegetable oil (1/2 cup): Adds extra moisture for a soft, luscious crumb.
- Granulated sugar (2 1/2 cups): Sweetens the cake beautifully and helps create a light texture when creamed properly.
- Large eggs (5): Bind everything together and lend structure to the cake.
- All-purpose flour (3 cups): The main building block, giving the cake its classic pound cake body.
- Baking powder (1/2 teaspoon): Helps the cake rise gently for a perfect crumb.
- Baking soda (1/2 teaspoon): Works with buttermilk to enhance tenderness and browning.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the flavors.
- Buttermilk (1 cup): Adds a subtle tang and keeps the cake moist and tender.
- Vanilla extract (2 teaspoons): Infuses a warm, inviting aroma that complements the pecans and praline.
- Chopped pecans, toasted (1 cup): Toasting intensifies their flavor and adds delightful crunch.
- For the praline glaze:
- Unsalted butter (1/2 cup): Creates a rich, buttery base for the praline sauce.
- Brown sugar, packed (1 cup): Gives the glaze its caramel sweetness and depth.
- Heavy cream (1/4 cup): Smooths out the glaze for that irresistible silky finish.
- Vanilla extract (1/2 teaspoon): Adds a fragrant note to the glaze.
- Chopped pecans (1/2 cup): Sprinkles of crunch and flavor to top the glazed cake.
How to Make Pecan Praline Buttermilk Pound Cake Recipe
Step 1: Preparing Your Pan and Ingredients
Start by preheating your oven to 325°F (160°C) and prepping a 10-inch bundt pan by greasing and lightly flouring it—this ensures your cake will release smoothly once baked. Next, toast your pecans by baking them at 350°F for about 6 to 8 minutes until fragrant; this enhances their nuttiness and adds that perfect crunch to your pound cake.
Step 2: Creaming Butter, Oil, and Sugar
In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy—this process is key for that tender, airy texture everyone loves in a pound cake. Take your time here; the better incorporated the sugar, the more volume your cake will have.
Step 3: Adding Eggs One by One
Next, beat in the eggs one at a time, ensuring each is fully mixed before adding the next. This step helps maintain the batter’s smooth consistency and supports the structure of your cake, resulting in an evenly risen loaf with no surprises.
Step 4: Combining Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This not only distributes the leavening agents evenly but also aerates the flour, making it easier to blend with the wet ingredients for a light final texture.
Step 5: Alternating Dry Ingredients and Buttermilk
Add the flour mixture and buttermilk alternately to the creamed butter mixture, beginning and ending with the flour. This technique prevents curdling and ensures everything comes together in a smooth and creamy batter. After the last addition, stir in the vanilla extract and toasted pecans gently to keep those morsels intact.
Step 6: Baking the Cake
Pour your luscious batter into the prepared bundt pan and smooth the top with a spatula. Bake for 60 to 70 minutes, checking near the end by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready!
Step 7: Making and Applying the Praline Glaze
While your cake is cooling, prepare the praline glaze. Melt butter in a saucepan over medium heat, then stir in the brown sugar and heavy cream. Bring the mixture to a boil and let it simmer gently for 1 to 2 minutes to develop that signature caramel flavor. Remove from heat, stir in vanilla and chopped pecans, and let it cool slightly before drizzling it generously over your cooled pound cake.
How to Serve Pecan Praline Buttermilk Pound Cake Recipe
Garnishes
Enhance your serving presentation with a few extra toasted pecans scattered on top of the praline glaze. For an elegant touch, a light dusting of powdered sugar or a dollop of whipped cream adds visual appeal and invites that first indulgent bite.
Side Dishes
This cake pairs beautifully with seasonal fruit like fresh berries or a tangy coulis to contrast the sweet, nutty flavors of the cake. A scoop of vanilla ice cream or a drizzle of warm caramel sauce can elevate it into a truly decadent dessert experience.
Creative Ways to Present
Try cutting the pound cake into thick, rustic slices and arranging them on a wooden board alongside a pot of coffee or tea for a cozy afternoon gathering. Alternatively, serve individual slices with a small ramekin of praline glaze on the side for guests to pour according to their sweetness cravings.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pecan Praline Buttermilk Pound Cake Recipe, wrap leftover slices tightly in plastic wrap or store them in an airtight container at room temperature for up to three days. This keeps the cake moist and flavorful, making it easy to enjoy anytime.
Freezing
You can freeze the cake for longer storage by wrapping it well in plastic wrap and then aluminum foil to prevent freezer burn. When frozen properly, it can last for up to two months. Thaw overnight in the refrigerator before serving.
Reheating
For freshly baked warmth, gently reheat slices in the microwave for about 15 seconds or warm them briefly in a 300°F oven for 5 to 7 minutes. This refreshes the cake’s texture and brings back that just-baked charm, especially when topped with more praline glaze or cream.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
While you can use regular milk, buttermilk adds a wonderful tang and tender crumb that’s hard to replicate. If you don’t have buttermilk, try mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
Is it necessary to toast the pecans beforehand?
Toasting pecans is highly recommended as it intensifies their natural flavor and crunch, making your Pecan Praline Buttermilk Pound Cake Recipe even more delightful. Un-toasted nuts will still work but won’t deliver the same depth.
Can I use a different type of nut in the cake or glaze?
Absolutely! Walnuts or almonds are great alternatives if pecans aren’t your favorite or aren’t available. Just toast them lightly before adding for the best flavor.
How long does this pound cake keep fresh?
When properly stored covered at room temperature, your cake stays moist and delicious for up to three days. Refrigeration can extend freshness for about a week but be sure to bring it back to room temperature before serving for the best taste.
Can this cake be made into cupcakes or a loaf?
Yes, the batter can be adapted for cupcakes or loaf pans. Keep the baking temperature the same but reduce the baking time—cupcakes usually take about 20-25 minutes, and a loaf will need around 50-60 minutes. Always check for doneness with a toothpick!
Final Thoughts
This Pecan Praline Buttermilk Pound Cake Recipe is truly a special treat that combines classic Southern flavors with buttery richness and a glow of caramelized praline goodness. Baking it is almost as joyful as eating it, and sharing it with loved ones will fill your kitchen with warmth and happiness. So go ahead, give this recipe a whirl and prepare yourself for the compliments that will surely follow!
Print
Pecan Praline Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Pecan Praline Buttermilk Pound Cake is a rich, moist Southern classic featuring a tender buttermilk-infused batter studded with toasted pecans and topped with a decadent praline glaze. The bundt cake’s buttery crumb is perfectly complemented by a sweet, nutty glaze that adds a delightful crunch and caramelized flavor.
Ingredients
For the Cake
- 1 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (toasted)
For the Praline Glaze
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Prepare the Bundt Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, beat together the softened butter, vegetable oil, and granulated sugar until the mixture is light, fluffy, and pale in color, which usually takes several minutes with an electric mixer.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry flour mixture and buttermilk alternately to the creamed butter mixture, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Add Vanilla and Pecans: Stir in the vanilla extract followed by the toasted chopped pecans, folding them gently into the batter.
- Fill the Pan and Bake: Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
- Make the Praline Glaze: In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring continuously. Bring the mixture to a boil, then reduce the heat and simmer for 1–2 minutes.
- Add Vanilla and Pecans to Glaze: Remove the saucepan from heat, stir in vanilla extract and chopped pecans, and let the glaze cool slightly so it thickens but is still pourable.
- Glaze the Cake: Drizzle the warm praline glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving to enjoy a perfectly moist and nutty dessert.
Notes
- Toasting pecans before adding them to the cake enhances their flavor and crunch. Place pecans on a baking sheet and toast at 350°F for 6–8 minutes, stirring once halfway through.
- Store the cake covered at room temperature for up to 3 days to maintain freshness. For longer storage, refrigerate the cake and bring it to room temperature before serving.
