Get ready to fall in love with a true Southern classic that combines buttery richness, tender crumb, and the irresistible crunch of toasted pecans. This Pecan Praline Buttermilk Pound Cake Recipe is a dreamy dessert that delivers moist, flavorful layers of buttermilk-infused cake topped with a luscious praline glaze. Every bite is a celebration of buttery comfort, nutty sweetness, and just the right touch of caramel goodness. Whether it’s a special occasion or an everyday treat craving, this cake is guaranteed to become a beloved staple in your cookbook.

Pecan Praline Buttermilk Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things wonderfully simple while relying on foundational ingredients that work beautifully together to create the perfect texture and flavor. Each item plays a vital role, from the tangy buttermilk adding moisture to the brown sugar’s deep caramel notes enhancing the praline glaze.

Unsalted butter: Provides rich creaminess and the perfect tender crumb when creamed with sugar.
Granulated sugar: Adds sweetness while helping the cake rise and develop a light texture.
Brown sugar: Brings a subtle molasses flavor that complements the buttery notes and caramel glaze.
Large eggs: Bind the ingredients and contribute to a moist, dense structure.
Vanilla extract: Enhances the overall flavor profile with sweet, warm undertones.
All-purpose flour: Creates the sturdy base that supports the cake’s rise.
Baking powder: Helps the cake lift and become fluffy.
Baking soda: Reacts with acidic buttermilk to tenderize and lighten the crumb.
Salt: Balances sweetness and intensifies flavors.
Buttermilk: Adds moisture and a tangy kick that contrasts deliciously with the praline glaze.
Chopped pecans: Toast them for an unforgettable crunch and nutty aroma.
Heavy cream: Richens the praline glaze to a perfectly smooth, creamy finish.
Confectioners’ sugar: Sweetens and thickens the praline glaze for drizzling.
Additional brown sugar and butter: Form the core of the praline glaze’s addictive caramel flavor.

How to Make Pecan Praline Buttermilk Pound Cake Recipe

Step 1: Prepare Your Pan and Ingredients

Start by preheating your oven to 325°F and greasing a 10-cup Bundt pan thoroughly—then dust it lightly with flour to ensure your cake releases perfectly. This little prep step is essential for that flawless, beautiful shape everyone will admire. Toast your pecans if you want to amp up their flavor and set them aside.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This process is crucial—it incorporates air that makes your pound cake light yet tender. Use a mixer on medium speed and be patient; it’s worth the wait!

Step 3: Add Eggs and Vanilla

One at a time, beat in the large eggs, mixing well after each addition so everything emulsifies beautifully. Finish by stirring in the vanilla extract for that subtle warmth and intoxicating aroma.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This even distribution ensures your cake rises evenly and flavors are well balanced.

Step 5: Alternate Mixing Dry Ingredients and Buttermilk

Add the dry ingredients to the creamed butter mixture in three parts, alternating with the buttermilk—starting and ending with the flour mixture. This alternation helps prevent overmixing and keeps the cake incredibly moist and tender.

Step 6: Fold in the Pecans and Bake

Gently fold in the chopped pecans, folding just enough to distribute them evenly throughout the batter. Pour everything into your prepared Bundt pan and smooth the top with a spatula. Bake the cake for 60 to 70 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a rack to cool completely.

Step 7: Make the Praline Glaze

While the cake cools, prepare the delicious praline glaze. Melt additional butter in a saucepan over medium heat, then stir in brown sugar and heavy cream. Bring the mixture to a gentle boil and cook for two minutes, stirring continuously. Remove from heat and whisk in confectioners’ sugar until the glaze is smooth and glossy.

Step 8: Drizzle the Glaze Over the Cooled Cake

Pour the warm praline glaze generously over your cooled pound cake, letting it cascade down the sides to create an irresistible, sticky finish. If the glaze thickens too soon, simply warm it gently to loosen before drizzling.

How to Serve Pecan Praline Buttermilk Pound Cake Recipe

Garnishes

Enhance the look and texture by sprinkling toasted pecans on top of the praline glaze. A light dusting of powdered sugar adds visual contrast and a touch of sweetness that brightens each slice.

Side Dishes

This sweet treat pairs beautifully with fresh whipped cream or a scoop of vanilla bean ice cream to balance the cake’s richness. A cup of hot coffee or black tea also complements the pecan-praline flavors perfectly for a comforting afternoon break.

Creative Ways to Present

For special occasions, serve your Pecan Praline Buttermilk Pound Cake Recipe on a decorative cake stand surrounded by fresh seasonal berries or edible flowers. You can even slice it into smaller pieces and serve alongside individual glasses of warm spiced cider for a cozy gathering with friends and family.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully at room temperature when covered tightly with plastic wrap or stored in an airtight container. It stays moist and flavorful for up to four days, making it perfect for enjoying over multiple days or sharing with guests who stop by.

Freezing

You can freeze the pound cake without the glaze by wrapping it tightly in plastic wrap and then in aluminum foil. It freezes well for up to two months. When ready to serve, thaw it overnight in the refrigerator and apply the praline glaze fresh.

Reheating

To revive that fresh-baked warmth, warm individual slices in the microwave for about 15 seconds or gently reheat the whole cake in a low oven. Drizzle the praline glaze over warm slices for that gooey, irresistible finish.

FAQs

Can I use regular milk instead of buttermilk?

While you can substitute regular milk with a tablespoon of lemon juice or vinegar added to it to mimic buttermilk’s acidity, using real buttermilk is ideal for achieving the authentic tang and tender texture that make this cake so special.

Is it necessary to toast the pecans?

Toasting the pecans isn’t absolutely necessary, but it enriches their flavor and adds a deeper, nuttier crunch that elevates the entire cake experience.

Can I make this cake gluten-free?

Yes! Replace the all-purpose flour with a gluten-free baking blend that measures cup-for-cup the same. Be sure the blend includes xanthan gum for structure and follow baking instructions closely.

What is the best way to prevent the cake from sticking to the pan?

Greasing the Bundt pan with butter or nonstick spray, then dusting it lightly with flour, is the safest way. Let the pan sit inverted to tap out excess flour before adding your batter.

How thick should the praline glaze be?

The glaze should be pourable but thick enough to coat and stick to the cake’s surface without running off immediately. If it thickens too fast, just warm it gently to loosen for easy drizzling.

Final Thoughts

This Pecan Praline Buttermilk Pound Cake Recipe is one of those rare delights that feels both nostalgic and impressive. Whether you’re baking it for family, friends, or yourself, it offers cozy flavors and textures that say you truly care. Dive in, have fun with it, and watch how this southern-inspired cake becomes a favorite anytime dessert that’s impossible to resist.