If you’re searching for a show-stopping Southern dessert that perfectly blends rich, buttery flavor with a touch of caramel sweetness, the Pecan Praline Buttermilk Pound Cake belongs at the top of your list. This cake is extraordinarily moist thanks to tangy buttermilk, loaded with crunchy pecans throughout, and crowned with an irresistible praline glaze that drips decadently over those golden Bundt edges. Whether it’s for a special gathering or an anytime treat, this recipe brings back memories of kitchen warmth and the kinds of bakes that make every guest beg for a second slice.

Pecan Praline Buttermilk Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Pecan Praline Buttermilk Pound Cake has a purpose—there are no extras, just the perfect blend for rich flavor, moist crumb, and Southern charm. Gather these essentials to build layers of taste and texture that really shine together!

Unsalted butter (1 cup, softened): Gives the cake its signature creamy, tender texture and buttery flavor.
Vegetable oil (½ cup): Adds extra moisture for a truly sumptuous pound cake crumb.
Granulated sugar (2 ¾ cups): Sweetens the batter and helps whip up the fluffiest cake base.
Large eggs (5): Bind everything together for a rich, dense cake with a golden hue.
All-purpose flour (3 cups): Provides structure and the right amount of chew.
Baking powder (½ teaspoon): Ensures a gentle rise for that perfect pound cake dome.
Baking soda (½ teaspoon): Balances the acidity of the buttermilk for a well-rounded crumb.
Salt (½ teaspoon): Enhances all the sweet, nutty, and buttery notes.
Buttermilk (1 cup): Adds signature tanginess and guarantees amazing moisture in every bite.
Vanilla extract (2 teaspoons): Deepens the aroma and rounds out the cake’s flavor profile.
Chopped pecans (1 cup): Bring crunch and a toastiness that is absolutely essential for the Southern experience.
For the praline glaze: Brown sugar (½ cup, packed) – Gives a deep caramel flavor that distinguishes the glaze.
Unsalted butter (¼ cup): Melts into the brown sugar for pure praline decadence.
Heavy cream (2 tablespoons): Loosens the glaze and ensures it’s lusciously silky.
Vanilla extract (½ teaspoon): Lifts the glaze with warmth and depth.
Chopped pecans (½ cup): Brings texture and a nutty crunch to crown the cake.

How to Make Pecan Praline Buttermilk Pound Cake

Step 1: Prep Your Pan and Oven

Preheat your oven to 325°F (163°C). Take a moment to thoroughly grease and flour a 10-inch Bundt pan—don’t skimp here, as this ensures your Pecan Praline Buttermilk Pound Cake will release flawlessly and keep its beautiful shape. The right pan prep makes all the difference for that iconic golden exterior!

Step 2: Cream Together Butter, Oil, and Sugar

In a large mixing bowl, cream the softened butter, vegetable oil, and granulated sugar together until the mixture looks light and fluffy. This step infuses air into your batter and helps achieve that melt-in-your-mouth texture pound cake lovers crave.

Step 3: Add Eggs One at a Time

Beat in the eggs, adding them one by one and mixing well after each addition. This keeps the batter smooth, velvety, and perfectly emulsified for a cake with superior crumb and rise.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution and gives the Pecan Praline Buttermilk Pound Cake its signature structure and tender bite.

Step 5: Alternate Dry Ingredients and Buttermilk

Add the flour mixture to the creamed ingredients in batches, alternating with the buttermilk. Begin and end with the dry mixture, mixing gently. This process keeps the batter light and prevents overmixing, so your cake stays soft—not tough.

Step 6: Stir in Vanilla and Pecans

Pour in the vanilla extract and fold in the chopped pecans. Stir big, gentle swoops so you keep plenty of air in the mix and distribute those lovely nuts throughout every slice.

Step 7: Bake to Golden Perfection

Pour the batter into your prepared Bundt pan and smooth the top with a spatula. Slide it into the oven and bake for about 1 hour and 15 minutes. When a toothpick inserted in the center comes out clean, your kitchen will be filled with a sweet, nutty aroma telling you it’s ready. Let the cake rest in the pan for 15 minutes before inverting onto a wire rack to cool fully.

Step 8: Make and Pour the Praline Glaze

While the cake cools, prepare the luscious praline glaze. In a saucepan, combine brown sugar, butter, and heavy cream over medium heat, stirring constantly. Let it simmer gently for 2–3 minutes, until thickened, then remove from heat and add vanilla and more chopped pecans. After cooling slightly, slowly pour it over the cooled cake and watch as it cascades down—irresistibly tempting!

How to Serve Pecan Praline Buttermilk Pound Cake

Garnishes

For the prettiest presentation, sprinkle extra toasted pecans or a pinch of flaky sea salt on top of the praline glaze. A dusting of powdered sugar or a few whole pecan halves add instant Southern charm and make each slice look irresistible.

Side Dishes

Pair your Pecan Praline Buttermilk Pound Cake with a scoop of vanilla ice cream, cold whipped cream, or even fresh berries. A cup of strong coffee, sweet tea, or bourbon-spiked hot chocolate on the side elevates the experience to sheer dessert bliss.

Creative Ways to Present

Turn your cake into dessert magic by slicing and serving with caramel or chocolate sauce drizzle, or layer it with whipped cream and berries in glass parfaits for an eye-catching twist. Mini Bundt versions also make charming end-of-meal treats for dinner parties or potlucks!

Make Ahead and Storage

Storing Leftovers

This Pecan Praline Buttermilk Pound Cake stays nearly as fresh as day one if you store it tightly covered at room temperature for up to three days. Keep it on your kitchen counter under a glass dome or inside an airtight container to preserve its delightful moistness.

Freezing

If you want to save some cake for later, wrap individual slices or the whole (unglazed) cake in several layers of plastic wrap and foil. Freeze for up to two months. Thaw overnight at room temperature, and glaze just before serving for best results.

Reheating

Enjoy your leftovers warmed slightly! Zap a slice in the microwave for 10–15 seconds or reheat gently in a low oven. The praline glaze will soften, and those toasty pecans will taste just as fresh as the day you baked it.

FAQs

Can I toast the pecans before adding them?

Absolutely! Toasting the pecans before folding them into the batter and glaze deepens their flavor and gives the cake even more crunch and aroma. Just toast in a dry skillet or oven for 5–7 minutes until fragrant, then cool before using.

What if I don’t have a Bundt pan?

You can make Pecan Praline Buttermilk Pound Cake in two standard loaf pans; the bake time may be slightly shorter, so start checking for doneness after 55–60 minutes. The cake is still delicious and beautiful, just in a different shape!

Can I use milk instead of buttermilk?

Buttermilk is really important for creating the signature tang and tender crumb, but in a pinch, you can use whole milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle, then proceed with the recipe.

How thick should the praline glaze be?

The glaze should be pourable, thick enough to cling to the cake but still flow slowly down its sides. If it seems too thin, let it cool for an extra minute; if too thick, add a dash of cream to loosen before pouring.

Is this cake suitable for gifting or potlucks?

This cake is a superstar for giving! Its sturdy texture, gleaming glaze, and festive pecans make it wonderfully transportable and guaranteed to get rave reviews at any party or as a thoughtful homemade gift.

Final Thoughts

There’s nothing quite like the comfort and celebration packed into a homemade Pecan Praline Buttermilk Pound Cake. If you’ve never tried this soul-satisfying Southern treat, now is your moment. Get ready for happy smiles and lots of recipe requests—enjoy every nutty, caramel-drizzled bite!

Pecan Praline Buttermilk Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 14 reviews

Author: Emma
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, nutty goodness of this Pecan Praline Buttermilk Pound Cake. A moist and flavorful buttermilk pound cake studded with pecans and topped with a decadent praline glaze, this Southern-inspired dessert is sure to impress your guests.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
½ cup vegetable oil
2 ¾ cups granulated sugar
5 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
1 cup chopped pecans

Praline Glaze:

½ cup packed brown sugar
¼ cup unsalted butter
2 tablespoons heavy cream
½ teaspoon vanilla extract
½ cup chopped pecans

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
Mix wet ingredients: In a large bowl, cream together butter, oil, and sugar. Beat in eggs one at a time.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to wet mixture alternately with buttermilk.
Finish batter: Stir in vanilla and fold in chopped pecans. Pour into Bundt pan.
Bake: Bake for 1 hour and 15 minutes until a toothpick comes out clean. Cool in pan before transferring to a rack.
Make the glaze: Combine sugar, butter, and cream in a saucepan. Cook until thickened. Stir in vanilla and pecans. Pour over cooled cake.

Notes

For extra flavor, consider toasting the pecans before adding to the cake.
This cake can be stored at room temperature for up to 3 days or frozen for 2 months.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American