Pecan Praline Buttermilk Pound Cake

In the world of desserts, there’s a sweet spot where Southern charm meets timeless elegance, and that’s exactly where you’ll find the Pecan Praline Buttermilk Pound Cake. This decadent delight marries the nutty richness of pecans with the silky smoothness of praline, all wrapped up in the classic comfort of a pound cake. Whether you’re a seasoned baker or a curious newcomer to the kitchen, this recipe promises to guide you through the creation of a dessert that’s bound to impress at any gathering. From its moist, buttery crumb to the irresistible crunch of its praline topping, every slice of this cake is a testament to the joy of homemade baking. So, let’s embark on this culinary journey, starting with the very first step: the introduction.


Ah, the Pecan Praline Buttermilk Pound Cake – a dessert that sounds as delightful as it tastes. This isn’t just any cake; it’s a whirlwind of flavors and textures, each bite a perfect symphony of sweet and nutty notes. Imagine the buttery richness of the cake, the crunch of pecans, and the caramel-like bliss of praline, all coming together in a dessert that’s as comforting as a warm Southern hug.

This cake’s origin, while shrouded in the mists of culinary tradition, is undeniably steeped in the rich history of Southern baking. It’s a testament to the timeless appeal of pound cakes, elevated by the distinctive charm of pecan pralines. What sets this recipe apart is not just its mouthwatering flavors but also its ability to bring people together, making it a favorite for gatherings, celebrations, and quiet afternoons alike.

Why does this recipe stand out? Perhaps it’s the meticulous balance of ingredients – the precise melding of butter, sugar, eggs, and buttermilk, resulting in a cake that’s moist yet fluffy, rich yet not overwhelming. Or maybe it’s the addition of pecans and homemade praline topping, transforming a classic pound cake into an extraordinary dessert.

As we delve into the secrets of creating this magnificent cake, remember: the journey is just as delightful as the destination. Whether you’re an avid baker or simply love a good dessert, the Pecan Praline Buttermilk Pound Cake is a recipe that promises not just a delicious outcome but a joyful experience in the kitchen. So, grab your apron, and let’s begin this sweet adventure.

Ingredients List

Embarking on the journey of baking the sublime Pecan Praline Buttermilk Pound Cake, the first step is to gather your cast of culinary characters. These ingredients, each with its unique role, come together to create a masterpiece of flavors and textures. Let’s unveil these key players:

  • 1 1/2 cups butter, softened: The cornerstone of any pound cake, lending it a rich, moist texture and a luxurious taste.
  • 3 cups granulated sugar: Sweetness is key, balancing the flavors and contributing to the cake’s perfect crust.
  • 6 large eggs: They bind the batter, providing structure and contributing to the cake’s signature density and moistness.
  • 1 teaspoon vanilla extract: A hint of vanilla adds depth and aroma, enhancing the overall flavor profile of the cake.
  • 3 cups all-purpose flour: The foundation of the cake, flour gives it form and structure, ensuring a tender crumb.
  • 1/2 teaspoon baking powder: A touch of leavening agent keeps the cake from being too dense, adding just the right amount of lift.
  • 1/2 teaspoon salt: Salt is the unsung hero, amplifying the flavors of the other ingredients.
  • 1 cup buttermilk: Buttermilk brings tanginess and tenderness to the cake, interacting beautifully with the baking powder for a soft texture.
  • 1 cup chopped pecans: The pecans not only add a delightful crunch but also infuse the cake with a nutty richness.
  • 1 cup packed light brown sugar: The base of the praline topping, it melts into a gorgeous caramel that’s both sweet and slightly molasses-like.
  • 1/2 cup heavy cream: This enriches the praline topping, making it velvety and luscious.

With these ingredients ready, you’re not just preparing to bake a cake; you’re setting the stage for a show-stopping dessert that promises to be as rewarding to make as it is to enjoy. Remember, the best dishes come from not just following a recipe but from understanding how each component enhances the final creation. So, as you gather these ingredients, take a moment to appreciate the role each will play in bringing your Pecan Praline Buttermilk Pound Cake to life.

Step-by-Step Pecan Praline Buttermilk Pound Cake Recipe

Now that we have our ingredients lined up like eager actors waiting in the wings, it’s time to raise the curtain on the actual performance: baking the Pecan Praline Buttermilk Pound Cake. Follow these steps closely, and you’ll be on your way to creating a masterpiece worthy of any Southern bakery window.

Preparing the Batter

  1. Preheat and Prep: Start by preheating your oven to 325°F (165°C). Then, generously grease and flour a 10-inch tube pan to ensure your cake can make a graceful exit after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for incorporating air into your batter, setting the stage for a perfectly textured cake.
  3. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. This method helps maintain the batter’s structure. Then, stir in the vanilla extract for that hint of warmth and depth.

Incorporating Dry Ingredients and Buttermilk

  1. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This blend forms the dry backbone of your cake.
  2. Alternate Additions: Add the flour mixture to the creamed mixture in parts, alternating with buttermilk. Start and end with the flour mixture to ensure a smooth, homogenous batter. This step is pivotal for achieving the cake’s tender crumb.

Folding in Pecans and Baking

  1. Fold in Pecans: Gently fold in the chopped pecans. Their rich, nutty flavor and crunch will be like finding treasure in every bite.
  2. Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for about 1 hour and 30 minutes. When a toothpick inserted near the center comes out clean, your cake is ready to take the spotlight.

Making the Praline Topping

  1. Combine Brown Sugar and Cream: While the cake bakes, create the praline topping by combining the light brown sugar and heavy cream in a saucepan. Cook over medium heat, stirring constantly until the mixture boils. Allow it to boil for 1 minute, then remove from heat.
  2. Final Act: As soon as the cake is out of the oven, immediately pour the hot praline topping over it. This creates a glossy, caramelized crown that’s as delicious as it is beautiful.

Cooling and Serving

  1. Cool: Let the cake cool in the pan for about 10 minutes. This brief rest allows the praline topping to set slightly, melding its flavors with the cake.
  2. Unmold and Complete Cooling: Carefully remove the cake from the pan and let it cool completely on a wire rack. This step is crucial for the cake’s texture to settle, ensuring every slice is perfect.

And there you have it, the complete script for a show-stopping Pecan Praline Buttermilk Pound Cake. Each step in the process, from creaming butter and sugar to pouring the praline topping, plays a crucial role in creating this masterpiece. Now, all that’s left is to slice, serve, and bask in the applause.

Tips and Tricks

Even the most classic recipes have room for a little backstage magic. When it comes to baking the Pecan Praline Buttermilk Pound Cake, a few insider tips can elevate your baking performance from great to unforgettable. Let’s dive into some of these secrets:

Achieving the Perfect Texture

  • Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature before you start. This small step makes a big difference, helping you achieve a smoother, more homogenous batter.
  • Don’t Overmix: After adding the flour, mix just until the ingredients are combined. Overmixing can lead to a tough cake, as it develops the gluten in the flour too much.

Maximizing Flavor

  • Toast the Pecans: For an extra depth of flavor, lightly toast the pecans before folding them into the batter. This enhances their nuttiness, adding a new layer of taste to your cake.
  • Use High-Quality Vanilla Extract: The vanilla flavor can shine in a pound cake, so opt for a high-quality extract. It can make a noticeable difference in the finished cake’s aroma and taste.

Baking and Cooling

  • Oven Position: Place your pan in the center of the oven to ensure even baking. If the cake is too close to the top or bottom, it may bake unevenly.
  • Cooling Time is Crucial: Give your cake enough time to cool down before attempting to remove it from the pan. This patience pays off, preventing the cake from breaking apart during the unmolding process.

Nutritional Information

While indulging in the rich, decadent flavors of the Pecan Praline Buttermilk Pound Cake, it’s helpful to be aware of its nutritional content. A single serving of this delightful dessert, when sliced into 16 pieces, approximately contains:

  • Calories: Each slice serves up a hearty amount of energy, perfect for a special treat.
  • Fats: The butter and pecans contribute to the cake’s fat content, offering richness and satiety.
  • Carbohydrates: Sugar and flour are the primary sources of carbs in this cake, providing it with its tender crumb and sweet flavor.
  • Protein: Eggs not only add structure but also a good amount of protein to the cake.

Remember, enjoying desserts like this pound cake is all about balance. Savoring a slice on special occasions or as part of a balanced diet adds joy and sweetness to life without overindulgence.

The Pecan Praline Buttermilk Pound Cake isn’t just a treat; it’s a celebration of flavors and textures, from its moist, buttery crumb to its crunchy, nutty pecans, all crowned with a velvety praline topping. Whether you’re a baking novice or a seasoned pro, this cake offers a delightful challenge with a delicious reward. Happy baking!

Variations of the Recipe

The Pecan Praline Buttermilk Pound Cake is a masterpiece in its own right, but the beauty of baking is the freedom to experiment and personalize. Whether you’re looking to tweak the recipe for different occasions or simply spice things up, here are some creative variations that maintain the integrity of the original while adding a unique twist:

Holiday Twist

  • Spiced Pecan Praline: Add a teaspoon of cinnamon and a pinch of nutmeg to the praline topping for a warm, holiday flavor. These spices blend beautifully with the pecans and brown sugar, making your cake even more irresistible during the festive season.

Chocolate Lover’s Dream

  • Chocolate Chip Pound Cake: Fold in a cup of chocolate chips along with the pecans into the batter. The chocolate chips melt slightly as the cake bakes, creating gooey pockets of chocolate that complement the praline topping.

Fruity Flair

  • Lemon Blueberry Variation: Reduce the vanilla extract to ½ teaspoon and add the zest of one lemon to the batter for a citrusy punch. Fold in a cup of fresh blueberries along with the pecans for a burst of freshness and a pop of color.


In the journey of baking the Pecan Praline Buttermilk Pound Cake, questions may arise. Here’s a helpful guide to some frequently asked questions that might light your way:

Can I make this cake in advance?

Yes, the cake itself can be baked up to 2 days in advance. Store it in an airtight container at room temperature. However, for the best taste and texture, add the praline topping on the day you plan to serve the cake.

How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, though the praline topping may lose some of its crunch.

Can I use a different type of nut?

Absolutely! While pecans offer a classic flavor and texture, walnuts or almonds can be used as a substitute. Keep in mind that each type of nut will slightly alter the flavor profile of your cake.


The journey of creating the Pecan Praline Buttermilk Pound Cake is as delightful as savoring its final slice. This recipe, steeped in tradition yet open to innovation, offers a baking experience filled with joy, creativity, and, of course, delectable results. Whether you stick to the classic recipe or venture into one of its variations, you’re sure to end up with a dessert that captures hearts and tantalizes taste buds.

Now that you’re armed with all you need to know about making the magnificent Pecan Praline Buttermilk Pound Cake, it’s your turn to step into the spotlight. Bake it for a special occasion, a family dinner, or simply as a treat for yourself. And when you do, don’t forget to share your experience! Whether it’s a story, a photo, or a tip, your contributions can inspire fellow bakers to embark on their own culinary adventures. So, preheat that oven, tie on your apron, and let the magic begin. Happy baking!

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Pecan Praline Buttermilk Pound Cake

Pecan Praline Buttermilk Pound Cake

  • Author: Avani


On a brisk autumn afternoon, with leaves dancing outside my window, I found myself longing for something warm and comforting. Inspired by the season, I decided to bake a Pecan Praline Buttermilk Pound Cake, a cake so rich and full of southern charm it felt like wrapping myself in a cozy blanket. Each bite was a blend of nutty pecans and buttery praline, a true homage to fall.



1 1/2 cups butter, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 cup packed light brown sugar
1/2 cup heavy cream


Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
Fold in the chopped pecans. Pour the batter into the prepared pan.
Bake for 1 hour and 30 minutes, or until a toothpick inserted near the center comes out clean.
While the cake is baking, make the praline topping. In a saucepan, combine the brown sugar and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from heat.
Immediately pour the hot praline topping over the hot cake as soon as it comes out of the oven.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Slice and enjoy!

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