Pecan Cream Pound Cake with Cream Cheese Frosting

# Pecan Cream Pound Cake with Cream Cheese Frosting

If you love rich, buttery cakes with a delicious nutty crunch, this **Pecan Cream Pound Cake with Cream Cheese Frosting** is a dessert you’ll want to make again and again. It has a tender, moist crumb, plenty of toasted pecans, and a smooth cream cheese frosting that adds just the right amount of tangy sweetness.

This is the kind of old-fashioned cake that looks impressive on a dessert table but is surprisingly simple to prepare. Serve it with a cup of coffee after dinner, bring it to a holiday gathering, or make it for a weekend family treat.

## Ingredients

### For the Pound Cake

* 1 cup unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* 1 cup sour cream
* 1½ cups chopped pecans
* ½ cup heavy cream or whole milk

### For the Cream Cheese Frosting

* 8 ounces cream cheese, softened
* ½ cup unsalted butter, softened
* 3 cups powdered sugar
* 1 teaspoon vanilla extract
* 2–3 tablespoons heavy cream or milk
* ½ cup finely chopped pecans, for topping

## How to Make Pecan Cream Pound Cake

### 1. Prepare the Oven and Pan

Preheat your oven to **325°F (165°C)**.

Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all the grooves. You can also use baking spray designed for cakes.

### 2. Toast the Pecans

For an even deeper pecan flavor, lightly toast the chopped pecans before adding them to the batter.

Place them in a dry skillet over medium-low heat and cook for several minutes, stirring frequently. Remove them from the heat as soon as they become fragrant.

Allow them to cool.

### 3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until the mixture becomes light and fluffy.

This step is important because properly creamed butter helps create the classic texture associated with pound cake.

### 4. Add the Eggs

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

If the mixture looks slightly curdled, don’t worry. The batter should come together once the dry ingredients are incorporated.

### 5. Combine the Dry Ingredients

In a separate bowl, whisk together:

* Flour
* Baking powder
* Salt

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and heavy cream.

Begin and finish with the dry ingredients, mixing only until combined.

Avoid overmixing, as this can make the finished cake dense or tough.

### 6. Fold in the Pecans

Gently fold the toasted pecans into the batter.

Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.

### 7. Bake

Bake for approximately **70–85 minutes**, or until a toothpick inserted into the thickest part of the cake comes out clean or with only a few moist crumbs.

Because oven temperatures vary, begin checking the cake around the 70-minute mark.

Allow the cake to cool in the pan for about 10–15 minutes before carefully turning it onto a wire rack.

Let it cool completely before frosting.

# How to Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar while mixing on low speed.

Add the vanilla extract and enough heavy cream or milk to create a smooth, spreadable frosting.

Beat for another minute or two until fluffy.

If the frosting is too thick, add a little more cream. If it becomes too thin, add a little additional powdered sugar.

# Frost the Cake

Once the pound cake has cooled completely, spread or drizzle the cream cheese frosting over the top.

Finish with a generous sprinkling of chopped pecans.

For an extra-special presentation, arrange a few whole or halved toasted pecans around the top of the cake.

## Tips for the Best Pecan Pound Cake

**Use room-temperature ingredients.** Softened butter, eggs, cream cheese, and sour cream blend more smoothly and help create a better texture.

**Don’t overmix the batter.** Mix just until the ingredients are incorporated.

**Toast the pecans.** This small extra step makes their flavor noticeably richer.

**Grease the Bundt pan carefully.** Pay particular attention to the center tube and all the decorative grooves.

**Let the cake cool completely before frosting.** A warm cake can cause cream cheese frosting to melt and slide off.

## How to Store It

Because the frosting contains cream cheese, store the finished cake covered in the refrigerator.

It should keep well for several days when properly covered.

For the best flavor and texture, let individual slices sit at room temperature for a short time before serving.

## Can You Freeze Pecan Pound Cake?

Yes. For the best results, freeze the unfrosted cake.

Wrap the completely cooled cake tightly in plastic wrap and then place it in a freezer-safe container or bag.

When you’re ready to serve it, thaw the cake in the refrigerator and add the cream cheese frosting afterward.

## A Perfect Dessert for Any Occasion

There’s something wonderfully comforting about a homemade pecan pound cake. The buttery cake, toasted nuts, and creamy frosting create a combination that’s rich without being complicated.

It’s especially delicious during **Thanksgiving, Christmas, Easter, birthdays, potlucks, and family dinners**, but there’s no need to wait for a special occasion.

Slice it generously, serve it with coffee or tea, and enjoy every buttery, nutty bite.

### Final Tip

For the most flavorful result, don’t skip the toasted pecans. Their warm, nutty flavor pairs beautifully with the tanginess of the cream cheese frosting and turns this classic pound cake into an unforgettable dessert.