Print

Butter Pecan Bundt Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This rich and flavorful Butter Pecan Bundt Cake combines tender cake spiced with cinnamon and nutmeg with crunchy pecans throughout and on top, finished with a smooth buttery vanilla glaze. Perfect for gatherings and celebrations, this classic dessert offers a moist texture and a comforting buttery pecan flavor in every bite.

Ingredients

Dry Ingredients

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg

Wet Ingredients

  • 3/4 cup unsalted Challenge butter, at room temperature (plus 4 tablespoons melted butter for glaze)
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract (plus 1 teaspoon vanilla for glaze)
  • 1/2 cup milk (any type but non-fat preferred)
  • 1 cup sour cream, full fat preferred

Nuts

  • 1/2 cup chopped pecans (for cake batter)
  • 1/3 cup toasted pecans, chopped (for the top garnish and glaze)

Glaze

  • 4 tablespoons melted unsalted Challenge butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup toasted pecans, chopped (for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly to ensure the cake will release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and freshly grated nutmeg. Set aside.
  3. Cream Butter and Sugars: Using an electric mixer, beat the room temperature butter until smooth. Add granulated and brown sugars and beat on medium speed for 1-2 minutes until the mixture is light, fluffy, and fully combined.
  4. Add Eggs: With the mixer running, add eggs one at a time, blending each well before adding the next.
  5. Add Flour Mixture and Liquids: Slowly add about half of the flour mixture to the butter mixture while mixing on low. Then pour in the vanilla extract and milk, mixing gently. Add the remaining flour mixture followed by the sour cream, blending just until all ingredients are incorporated.
  6. Fold in Pecans: Add the chopped pecans to the batter and blend until just combined to distribute evenly.
  7. Fill Bundt Pan and Bake: Pour or scoop the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
  8. Cool Cake: Allow the cake to cool in the pan on a wire rack until the pan is just barely warm to the touch—about 1 hour. Carefully loosen the edges and center with a small spatula. Invert the cake onto a serving plate and gently tap the bottom of the pan to release the cake.
  9. Toast Pecans: While the oven is still on, spread the 1/3 cup chopped pecans on a baking sheet and toast them for about 3 minutes until fragrant. Remove and let cool.
  10. Prepare Glaze: In a medium bowl, melt 4 tablespoons of butter. Add the powdered sugar and whisk until smooth. Stir in the vanilla extract. The glaze will thicken as it cools, so adjust the thickness by letting it sit to your desired consistency.
  11. Glaze and Garnish: Pour or drizzle the glaze over the cooled bundt cake evenly. Immediately sprinkle the toasted pecans on top so they adhere to the glaze.
  12. Serve: Allow the glaze to set slightly before slicing. Serve and enjoy your buttery, pecan-studded bundt cake!

Notes

  • Ensure the bundt pan is greased and floured well to prevent sticking.
  • Use full-fat sour cream for best moisture and richness.
  • Do not overmix the batter after adding flour to prevent a dense cake.
  • To test doneness, insert a toothpick—some moist crumbs are okay, but no raw batter.
  • Adjust glaze thickness by letting it sit; thicker glaze will coat the cake nicely.
  • Store leftover cake covered at room temperature for up to 3 days or in the fridge for up to a week.

Find it online: https://bitezly.com/butter-pecan-bundt-cake-recipe/