If you’re searching for a true Southern showstopper, look no further than this glorious Pecan Praline Buttermilk Pound Cake. Built on a foundation of buttery crumb, tender texture, and the most irresistible caramelized pecan glaze, this cake is pure comfort and celebration all in one bite. Every slice boasts the richness of real buttermilk and a scattering of buttery pecans, topped with a gooey, praline-inspired drizzle you’ll want to eat with a spoon. Whether for holidays, potlucks, or any time you crave a sweet treat, Pecan Praline Buttermilk Pound Cake is the easiest way to bring warmth and smiles to the table.

Pecan Praline Buttermilk Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

As simple as it is delicious, every ingredient in this cake has its role—from flavor boosters like vanilla and buttermilk to the fudge-like praline coating. These pantry and fridge staples blend together for decadent results, so don’t skip or swap unless absolutely necessary!

Unsalted butter: This gives the cake a creamy, rich base and ensures a moist, tender crumb.
Vegetable shortening: A classic addition for pound cakes, it makes the texture even more melt-in-your-mouth.
Granulated sugar: Sweetens the batter beautifully and helps with the browning and structure of the cake.
Large eggs: These bind the ingredients, provide richness, and help the cake rise perfectly.
All-purpose flour: Gives the cake its structure, making every slice sturdy yet soft.
Baking powder: Just enough lift for a tall, beautiful pound cake without making it airy.
Salt: A pinch balances the sweetness and brings out the flavors in every ingredient.
Buttermilk (room temperature): Adds tang, moisture, and a delicate crumb to the cake.
Vanilla extract: Deepens the flavor and rounds out the sweetness perfectly.
Chopped pecans: Toasty, buttery, and oh-so-Southern, these add crunch and extra nutty goodness.
Light brown sugar (for praline glaze): The foundation of that irresistible fudge-like topping.
Unsalted butter (for glaze): Makes the praline smooth and perfectly glossy.
Heavy cream: Transforms the glaze into a luscious pourable dream.
Vanilla extract (for glaze): Adds warmth and that signature homemade aroma.
Chopped pecans (for glaze): Tiny treasures that crown the cake with crunch and sweetness.

How to Make Pecan Praline Buttermilk Pound Cake

Step 1: Prep the Oven and Pan

Get started by preheating your oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt pan so the Pecan Praline Buttermilk Pound Cake slides out easily after baking. Taking a couple of minutes here to coat every nook and cranny makes all the difference!

Step 2: Cream the Fats and Sugar

In a large bowl, beat together the softened unsalted butter, vegetable shortening, and granulated sugar until the mixture is light, fluffy, and lighter in color—about 3 to 5 minutes. This initial step is key for a cake that’s creamy and not dense, so don’t rush.

Step 3: Incorporate the Eggs

Add your eggs one at a time, blending well after each addition. This ensures the batter stays silky and emulsified, setting you up for a picture-perfect pound cake texture.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing dry ingredients separately prevents over-mixing later and disperses the leavening evenly throughout your batter.

Step 5: Bring it All Together

Now, gradually add the dry ingredients to the creamed mixture. Alternate with the buttermilk, starting and ending with the flour mixture. Stir in the vanilla extract and 1 cup of chopped pecans, folding gently for even distribution. The final batter should be thick, glossy, and studded with pecan pieces.

Step 6: Bake to Perfection

Pour the batter into the prepared Bundt pan, smooth the top, and bake for 1 hour and 15 minutes to 1 hour and 25 minutes. Check for doneness with a toothpick—it should come out clean or with a few moist crumbs attached. Let the cake cool in the pan for 15 minutes, then gently invert it onto a wire rack and cool completely before glazing.

Step 7: Glaze with Dreamy Praline

For the final touch, make your praline glaze! In a small saucepan over medium heat, combine the light brown sugar, unsalted butter, and heavy cream, stirring continuously until it gently boils and smooths out—1 to 2 minutes. Off the heat, mix in vanilla extract and chopped pecans. Allow the glaze to cool for 5 minutes before drizzling it generously over your cooled Pecan Praline Buttermilk Pound Cake. The glaze will set into a glossy, sticky crown that’s simply irresistible.

How to Serve Pecan Praline Buttermilk Pound Cake

Garnishes

For extra pizazz, scatter more chopped or whole toasted pecans over the still-wet glaze, or finish with a sprinkle of flaky sea salt to balance the sweetness. A dusting of powdered sugar or a spoonful of whipped cream never hurt, especially if you’re going for that over-the-top dessert moment!

Side Dishes

While the Pecan Praline Buttermilk Pound Cake is fabulous on its own, it pairs beautifully with simple sides like fresh berries, tangy crème fraîche, or even a scoop of vanilla ice cream. For brunch, add slices of ripe peach or grilled pineapple to tie it all together with a pop of color and freshness.

Creative Ways to Present

Try slicing the cake and serving it trifle-style with layers of whipped cream and pecans in pretty glass jars. For parties, cube the pound cake into bite-sized pieces, skewer with toothpicks, and drizzle with extra glaze for an adorable finger-food version. Pecan Praline Buttermilk Pound Cake also shines as the base for a decadent sundae bar—let guests top their own slices with ice cream, warm caramel, and more pecans!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pecan Praline Buttermilk Pound Cake fresh by covering it tightly with plastic wrap or storing in an airtight container at room temperature. It will stay moist and tender for up to 3 days—if it lasts that long! The glaze helps lock in the flavor and prevent the cake from drying out.

Freezing

You can freeze the cake (without glaze) for longer storage. Wrap the fully cooled cake well in plastic wrap, then again in foil, and freeze for up to 2 months. Thaw overnight on the counter, and only glaze once completely thawed to preserve the gloss and gooey texture of the praline topping.

Reheating

If you prefer your pound cake slightly warm, pop individual slices in the microwave for 10–15 seconds, or heat the whole cake in a low oven (250°F) for about 10 minutes. This refreshes the crumb without drying it out, and slightly melts the glaze for a just-baked effect.

FAQs

Can I use a different type Dessert

Absolutely! While pecans are traditional, both walnuts and hazelnuts pair nicely with the praline glaze. Just be sure to chop them to a similar size so they toast evenly and distribute well in the batter.

Can I make this cake ahead of time?

You sure can! Bake the Pecan Praline Buttermilk Pound Cake a day in advance, then store it (unglazed) tightly covered at room temperature. Glaze the day you plan to serve for the best presentation and freshest taste.

What if I don’t have buttermilk?

If you don’t have buttermilk on hand, make your own: mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, then use as directed for a similar tenderness and slight tang.

How do I prevent the cake from sticking to the pan?

Make sure to grease and flour your Bundt pan generously, getting into every crevice. A baking spray that contains flour also works well. Letting the cake cool for 15 minutes before unmolding helps it release cleanly too.

Can I double the praline glaze?

Of course! For an ultra-indulgent finish, double the glaze recipe and pour some between cake layers or serve on the side for guests to drizzle over their own slices. More praline glaze is always a good idea.

Final Thoughts

If there’s ever a dessert to win hearts and become your next signature bake, it’s the Pecan Praline Buttermilk Pound Cake. Each bite captures classic Southern charm and sweet nostalgia, making it an easy favorite for family gatherings or lazy weekends. Give it a try—your kitchen will smell heavenly, and you’ll have everyone asking for the recipe!

Pecan Praline Buttermilk Pound Cake Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, buttery goodness of this Pecan Praline Buttermilk Pound Cake. A Southern classic, this moist and flavorful cake is topped with a decadent praline glaze that adds a delightful crunch.

Ingredients

Scale

Main Cake:

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 powder
1/2 teaspoon salt
1 cup buttermilk (room temperature)
1 tablespoon vanilla extract
1 cup chopped pecans

For the Praline Glaze:

1/2 cup packed light brown sugar
1/4 cup unsalted butter
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/4 cup chopped pecans

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C) and prepare a 10-inch Bundt pan.
Cream butter and sugar: In a bowl, cream butter, shortening, and sugar until fluffy. Add eggs one at a time.
Combine dry ingredients: In another bowl, mix flour, baking powder, and salt. Gradually add to the creamed mixture alternating with buttermilk.
Add flavor: Stir in vanilla and chopped pecans. Pour batter into the pan.
Bake: Bake for 1 hour and 15 minutes to 1 hour and 25 minutes until a toothpick comes out clean.
Make the glaze: Cook sugar, butter, and cream until smooth. Add vanilla and pecans. Pour over cooled cake.

Notes

Ensure the cake is completely cooled before adding the glaze.
This cake can be stored at room temperature for up to 3 days or frozen without the glaze for longer storage.

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American