If you’re searching for a show-stopping dessert that feels like a warm, Southern hug, look no further than Pecan Praline Buttermilk Pound Cake. This cake is decadence in every bite: a tender, buttery crumb laced with nutty pecans, all nestled under a glossy, brown sugar praline glaze. Whether you’re celebrating a special occasion or just craving something sweet and comforting, this classic treat brings together the best of old-fashioned baking and irresistible Southern flavors.
Ingredients You’ll Need
The beauty of this Pecan Praline Buttermilk Pound Cake is how simple yet essential each ingredient is—every element works in harmony to create the perfect taste, texture, and that golden color you crave in a pound cake. Here’s what you’ll need and why you shouldn’t skip a single one:
- Unsalted butter: Gives the cake its rich, tender crumb and classic buttery flavor.
- Vegetable shortening: Adds extra moisture, keeping the cake soft and plush for days.
- Granulated sugar: Sweetens the cake and helps create that coveted golden crust.
- Large eggs: Bind everything together while adding richness and structure.
- All-purpose flour: The foundation of the cake, providing stability and that signature pound cake density.
- Baking soda: Just enough lift to prevent the cake from being too heavy.
- Salt: Balances the sweetness and enhances every flavor in the cake.
- Buttermilk: The not-so-secret ingredient for a tangy flavor and extra moist crumb.
- Vanilla extract: Rounds out the flavors with warmth and depth.
- Chopped pecans: Toasty, nutty crunch woven throughout every slice.
- Brown sugar (for glaze): The base of that dreamy praline topping.
- More unsalted butter (for glaze): Ensures your praline glaze is silky and rich.
- Heavy cream (for glaze): Thickens the praline and adds a luscious texture.
- More vanilla extract (for glaze): Infuses the topping with aromatic sweetness.
- More chopped pecans (for glaze): Layer on the crunch and Southern charm.
How to Make Pecan Praline Buttermilk Pound Cake
Step 1: Prep the Pan and Oven
Before you start mixing, preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt pan. This ensures your Pecan Praline Buttermilk Pound Cake releases perfectly, with all those beautiful edges intact. A little extra attention here means a stunning presentation later.
Step 2: Cream the Butter, Shortening, and Sugar
In a large bowl, use a mixer to cream together the unsalted butter, vegetable shortening, and granulated sugar until the mixture is light and fluffy. This step is essential for that classic pound cake texture—a well-creamed base traps air, giving your cake lift and a melt-in-your-mouth crumb.
Step 3: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This gradual method ensures each egg is fully blended, creating a silky, cohesive batter and preventing separation.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This even distribution means you’ll avoid pockets of baking soda or clumps of flour, ensuring a uniform cake batter.
Step 5: Alternate Dry Ingredients with Buttermilk
Gradually add the dry mixture to the creamed ingredients, alternating with buttermilk. Start and end with the dry ingredients, mixing just until combined. This method guarantees a tender crumb without overmixing (which can make the cake tough).
Step 6: Add Vanilla and Pecans
Stir in the vanilla extract and chopped pecans. If you want to deepen the flavor, toast the pecans lightly before adding them—this extra step brings out their nuttiness and makes the cake even more aromatic.
Step 7: Bake to Perfection
Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. This keeps the crumb moist and prevents sticking.
Step 8: Make the Praline Glaze
For the praline magic, combine brown sugar, butter, and heavy cream in a small saucepan over medium heat. Stir constantly until it comes to a boil. Boil for 1 minute, then remove from the heat and stir in the vanilla extract and additional chopped pecans. Let it cool for a few minutes until slightly thickened—then pour over your cooled cake for a luscious, glossy finish.
How to Serve Pecan Praline Buttermilk Pound Cake
Garnishes
Dress up your Pecan Praline Buttermilk Pound Cake with a shower of extra toasted pecans on top, or a dusting of powdered sugar for a touch of elegance. A dollop of whipped cream or a scoop of vanilla ice cream takes each slice into full dessert bliss territory.
Side Dishes
This cake pairs beautifully with fresh berries or a fruit compote—the tartness balances the rich, sugary glaze. For a true Southern spread, serve alongside creamy coffee or sweet tea to complement the cake’s nutty, buttery flavors.
Creative Ways to Present
For special occasions, slice the cake and layer it in parfait glasses with whipped cream and praline sauce for a deconstructed trifle. Or cut into cubes and thread onto skewers with fruit for a playful dessert platter. However you serve it, this cake always looks (and tastes) like a centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your Pecan Praline Buttermilk Pound Cake moist by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay fresh and delicious for up to three days—if it lasts that long!
Freezing
You can absolutely freeze this cake! Wrap individual slices or the whole cake (without glaze) in a couple of layers of plastic wrap and then foil. Freeze for up to three months. Add the praline glaze after thawing for best texture and flavor.
Reheating
To revive that just-baked magic, warm slices in the microwave for 10–15 seconds. The glaze will melt slightly, and the cake will taste as if it just came out of the oven. If reheating the whole cake, bring it to room temperature and pop it in a low oven for a few minutes.
FAQs
Can I use light brown sugar instead of dark for the praline glaze?
Yes, you can use light brown sugar if that’s what you have on hand. The flavor will be a bit milder, but your Pecan Praline Buttermilk Pound Cake will still have that gorgeous caramelized topping.
Do I have to use a Bundt pan?
While a Bundt pan gives this cake its classic shape and lovely presentation, you can use a tube pan or even two loaf pans. Just adjust the baking time and keep an eye on doneness with a toothpick test.
What’s the best way to toast pecans?
Spread chopped pecans on a baking sheet and toast in a 350°F oven for about 5–7 minutes, stirring once. They’re ready when they smell fragrant and are lightly golden—just be careful not to overdo it!
Can I make Pecan Praline Buttermilk Pound Cake ahead of time?
Absolutely! This cake is actually even better the next day, as the flavors have time to meld. Just store it covered at room temperature, and glaze shortly before serving for maximum freshness.
Is this cake suitable for vegetarians?
Yes, this recipe is fully vegetarian. There are no animal-based gels or hidden meat products—just classic baking staples and plenty of love.
Final Thoughts
If you’re looking for a dessert that’s as beautiful as it is delicious, you can’t go wrong with Pecan Praline Buttermilk Pound Cake. It’s a celebration of Southern baking, perfect for sharing with friends, family, or just as a well-deserved treat for yourself. Try it once and you’ll want to make it part of every special occasion (and plenty of ordinary days) to come.
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Pecan Praline Buttermilk Pound Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This rich and moist Pecan Praline Buttermilk Pound Cake combines the classic dense texture of a southern pound cake with the delightful crunch and flavor of chopped pecans. Finished with a luscious praline glaze featuring brown sugar, butter, and pecans, this cake is perfect for special occasions or an indulgent dessert that captures the essence of Southern American baking.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
Praline Glaze Ingredients
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking and ensure even baking.
- Cream Butter, Shortening, and Sugar: In a large mixing bowl, cream together the softened butter, vegetable shortening, and granulated sugar until the mixture is light, fluffy, and pale in color. This step creates the base for a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to fully combine and build structure.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt ensuring they are evenly mixed for proper leavening.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition to keep the batter tender.
- Add Flavorings and Pecans: Stir in the vanilla extract and chopped pecans, evenly distributing the nuts throughout the batter for bursts of flavor and texture.
- Bake the Cake: Pour the prepared batter into the Bundt pan and smooth the top with a spatula. Bake for 75 to 85 minutes or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set before inverting it onto a wire rack to cool completely.
- Prepare Praline Glaze: In a small saucepan over medium heat, combine the packed brown sugar, unsalted butter, and heavy cream. Stir constantly until the mixture reaches a boil, then boil for 1 full minute to thicken.
- Finish Glaze: Remove the saucepan from heat and stir in vanilla extract and chopped pecans. Let the glaze cool for a few minutes until it thickens slightly but is still pourable.
- Glaze the Cake: Pour the praline glaze evenly over the cooled cake, allowing it to drip down the sides and set before serving.
Notes
- For enhanced flavor and crunch, toast the pecans lightly in a dry skillet before adding them to both the batter and glaze.
- This cake can be made a day ahead and stored covered at room temperature, allowing the flavors to develop even further.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting and running excessively.
- Use a toothpick test to confirm doneness without overbaking, which can dry out the cake.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 45g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
