There’s something special about a Pecan Praline Buttermilk Pound Cake that feels like home the moment you smell it baking. The crumb is buttery and soft, the pecans toast right into the outside, and that warm praline glaze drips like pure comfort. Buttermilk keeps every slice moist, rich, and tender, just like the Southern cakes passed down through generations. I’ve made this cake for holidays, Sunday dinners, and “just because” days, and it never lasts long. Stick with me, because this is the kind of cake people ask you to make again.
Why You’ll Love This Pecan Praline Buttermilk Pound Cake
This is the kind of cake that makes people pause after the first bite. It’s ultra-moist from the buttermilk and six eggs, with a soft crumb that almost melts on your fork. The brown sugar and praline glaze bring a deep caramel note, while the pecans baked on the outside add crunch in every slice. It feels bakery-quality, but still warm and familiar, like a classic Southern dessert meant to be shared at holidays, potlucks, and family gatherings.
What Kind of Ingredients Should I Use?
This cake rewards you for using good ingredients and giving them time to warm up. Real, unsalted butter at room temperature creams better and builds that tender crumb. Room-temperature eggs blend smoothly, which helps the cake rise evenly. Full-fat buttermilk adds moisture and a gentle tang, while whole pecan halves give bold texture and a beautiful finish. Using both white and brown sugar keeps the flavor balanced and rich.
Options for Substitutions
If you don’t have buttermilk, milk with a splash of vinegar or lemon juice works in a pinch. Light brown sugar can replace dark brown sugar with only a small flavor change. Chopped pecans are fine if whole ones aren’t available, though the look will be different. Vanilla bean paste adds extra depth, and a 1:1 gluten-free flour blend can be used, just expect a slightly softer crumb.
Ingredients for Pecan Praline Buttermilk Pound Cake
All-purpose flour
This gives the cake its structure without making it heavy. It keeps the crumb soft but strong enough to hold all that moisture.
Granulated sugar
White sugar adds sweetness and helps the cake rise and brown evenly. It keeps the texture light and balanced.
Brown sugar (packed)
Brown sugar brings warmth and depth. That hint of molasses is where the caramel flavor starts.
Unsalted butter
Butter is the heart of a good pound cake. It adds richness, flavor, and that classic tender bite when creamed well.
Large eggs
Eggs give the cake body and lift. Using several eggs keeps the crumb smooth, rich, and custardy.
Buttermilk
This is the moisture maker. Buttermilk keeps the cake soft and adds a gentle tang that balances the sweetness.
Baking powder
Baking powder helps the cake rise evenly. It keeps the crumb from feeling dense or flat.
Baking soda
This works with the buttermilk to boost lift and color. It helps the cake bake tall and golden.
Salt
Salt wakes up every flavor. Without it, the cake would taste flat and overly sweet.
Vanilla extract
Vanilla ties everything together. It adds warmth and makes the cake taste bakery-style.
Pecans (whole or halves)
Pecans add crunch and Southern soul. Baking them on the outside gives texture in every bite.
For the Praline Glaze
Brown sugar
This is the base of that rich praline flavor. It melts into a deep, caramel-like sauce.
Heavy cream
Cream makes the glaze smooth and silky. It keeps the sauce rich without turning grainy.
Butter
Butter adds shine and depth to the glaze. It helps the sauce set just right on the cake.
Vanilla extract
A touch of vanilla softens the sweetness. It rounds out the praline flavor beautifully.
Salt
Salt balances the glaze and cuts through the sweetness. Just a little makes a big difference.
How to Make Pecan Praline Buttermilk Pound Cake
Step 1: Prepare the Pan and Pecans
Start by greasing your bundt pan really well. I mean every nook and curve. Lay the whole pecans right in the bottom of the pan. This is what gives you that pretty, crunchy outside once the cake flips.
Step 2: Cream Butter and Sugars
Add the butter, granulated sugar, and brown sugar to your bowl. Mix until it looks light and fluffy, not grainy. This step takes time, but it’s where the soft texture starts, so don’t rush it.
Step 3: Add Eggs One at a Time
Add the eggs one by one. Let each egg mix in before adding the next. Stop and scrape the bowl often, because unmixed batter can lead to dense spots.
Step 4: Alternate Dry Ingredients and Buttermilk
Lower the mixer speed. Add the flour mix and buttermilk in thirds, starting and ending with flour. This keeps the batter smooth and prevents overmixing.
Step 5: Final Mixing and Folding
Once everything is in, stop the mixer. Scrape the bowl and gently fold the batter by hand. This step makes sure nothing is hiding at the bottom.
Step 6: Fill the Pan and Level Batter
Spoon a small layer of batter over the pecans first. This helps lock them in place. Then add the rest of the batter and smooth the top.
Step 7: Bake the Pound Cake
Bake until the top is golden and a tester comes out clean. Pound cakes take patience, so resist opening the oven too early. Let it do its thing.
Step 8: Cool Completely Before Glazing
Let the cake cool in the pan, then turn it out once fully set. A warm cake will break, so give it time. Trust me, it’s worth the wait.
Step 9: Make the Praline Glaze
Cook the butter, brown sugar, cream, salt, and vanilla over medium heat. Stir often and don’t walk away. Once smooth and glossy, it’s ready.
Step 10: Glaze and Finish the Cake
Pour the glaze slowly over the cooled cake. Let it set, then pour again if needed. Each layer sinks in and adds more flavor.
How Long to Cook the Pecan Praline Buttermilk Pound Cake
This cake likes a steady, gentle bake. Set your oven to 350°F and start checking around 50 minutes, but don’t be surprised if it needs closer to 60–70 minutes. With buttermilk and six eggs, the batter holds a lot of moisture. I always test the center with a skewer and look for a few moist crumbs, not wet batter.
Tips for Perfect Pecan Praline Buttermilk Pound Cake
Room-temperature ingredients matter more than people think. Soft butter creams better, and warm eggs blend in smooth. Take your time creaming the butter and sugar, and scrape the bowl like you mean it. When the flour goes in, mix gently and stop early. Let the cake cool fully before glazing, or all that good glaze will slide right off.
Watch Out for These Mistakes While Cooking
Cold butter or eggs can ruin the texture fast. Overmixing after the flour goes in can make the cake tough instead of tender. Always bake on the center rack so the cake cooks evenly. And don’t rush the finish—pulling the cake out too early or glazing it while hot can undo all your hard work.
What to Serve With Pecan Praline Buttermilk Pound Cake
Fresh berries
Berries add a bright, fresh bite that cuts through the richness. I love how the tart juice balances the sweet glaze.
Vanilla ice cream
A warm slice with cold ice cream is hard to beat. The melt-in-your-mouth mix feels like a treat straight from a Southern diner.
Whipped cream
Light and airy whipped cream keeps things simple. It adds softness without stealing the spotlight from the cake.
Coffee or espresso
This cake loves a strong cup of coffee. The bitter notes bring out the caramel flavor even more.
Sweet tea
Nothing feels more Southern than cake and sweet tea. It’s easy, familiar, and perfect for slow afternoons.
Caramel sauce drizzle
A little extra caramel makes the dessert feel extra special. Drizzle lightly so it doesn’t overpower the praline glaze.
Extra praline glaze
Save that glaze. A spoonful on each slice makes every bite richer and more indulgent.
Storage & Reheating Instructions
This Pecan Praline Buttermilk Pound Cake keeps well if you store it the right way. At room temperature, wrap the cake tightly and keep it on the counter for up to three days. For longer storage, place it in the fridge, well covered, to keep it moist and fresh. You can also freeze slices by wrapping them well; they thaw beautifully. To rewarm, heat slices gently for a few seconds so the crumb stays soft and the glaze melts just a bit.
Estimated Nutrition
- Calories per slice (estimate): 420–460 calories
- Carbohydrates: ~55 g
- Fat: ~22 g
- Sugar: ~35 g
- Protein: ~6 g
Nutrition values are estimates only and may vary based on ingredient brands, portion size, and preparation method. This information is provided as a general guide and should not be used as medical or dietary advice.
FAQs for Pecan Praline Buttermilk Pound Cake
Can I make this pound cake ahead of time?
Yes, this Pecan Praline Buttermilk Pound Cake is great for making ahead. Bake it a day early, wrap it well, and glaze before serving for best texture and flavor.
Why is my pound cake dry or dense?
Dry or dense pound cake often comes from cold ingredients or overmixing. For a moist Pecan Praline Buttermilk Pound Cake, use room-temperature dairy and mix gently.
Can I freeze pecan praline pound cake?
Yes, this cake freezes very well. Wrap slices tightly and freeze up to three months. Thaw at room temperature so the crumb stays soft.
Do I have to use a bundt pan?
A bundt pan works best for even baking and presentation. You can use a tube pan, but the look and bake time may change slightly.
Can I add the pecans into the batter instead?
You can, but baking pecans on the outside gives better crunch and looks nicer. Mixing them in changes the texture and loses that praline-style finish.
Conclusion
This Pecan Praline Buttermilk Pound Cake is the kind of dessert that brings people together. It’s rich but soft, sweet but balanced, and full of that cozy Southern comfort we all love. From the buttery crumb to the crunchy pecans and warm praline glaze, every bite feels special without being fussy. If you try it, save the recipe, share it with someone you love, and come back next time—I’ve got more good baking waiting for you.
If you like this recipe, be sure to check out these other delicious cake and dessert recipes:
Pecan Praline Buttermilk Pound Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a bundt pan well. Arrange pecans evenly in the bottom of the pan.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition and scraping the bowl often.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients and buttermilk to the batter in thirds, starting and ending with flour. Mix on low speed.
- Gently fold batter to ensure everything is evenly mixed.
- Spoon a small layer of batter over pecans, then add remaining batter and smooth the top.
- Bake for 60–70 minutes, until golden and a tester comes out with moist crumbs.
- Cool cake completely in the pan, then turn out onto a plate.
- For the glaze, cook butter, brown sugar, heavy cream, salt, and vanilla over medium heat until smooth.
- Pour glaze slowly over the cooled cake, letting it set between pours.
