Indulge in the ultimate comfort dessert with this Toasted Butter Pecan Bundt Cake recipe. This easy Toasted Butter Pecan Bundt Cake is perfect for any occasion, from a simple weekend treat to a show-stopping holiday centerpiece. The toasted pecans add a depth of flavor and textural contrast to the moist and tender cake. This recipe is surprisingly simple to follow yet yields a bakery-worthy dessert that is sure to impress, even for beginner bakers.
Jump to:
- Why You'll Want to Make Toasted Butter Pecan Bundt Cake
- Ingredients - Here's What You'll Need to Make Toasted Butter Pecan Bundt Cake
- Steps to Make Toasted Butter Pecan Bundt Cake
- Ingredients - Here's What You'll Need for the Cream Cheese Frosting
- Steps to Make the Cream Cheese Frosting
- Steps to Finish the Toasted Butter Pecan Bundt Cake with Cream Cheese Frosting
- Frequently Asked Questions
- Recipe Tips and Tricks
- Other Great Cakes
- Recipe
Why You'll Want to Make Toasted Butter Pecan Bundt Cake
- Flavor Explosion: Craving a taste sensation? This cake delivers! Toasted pecans add a deep, caramelized richness that pairs perfectly with the buttery, moist cake.
- Easy Elegance: Easy Elegance: Don't let the impressive look fool you. This Bundt Cake is surprisingly simple to make. Perfect for beginner bakers or seasoned pros, it's a recipe that yields stunning results.
- Versatile Treat: Enjoy it warm with a scoop of vanilla ice cream, or savor it plain for a delicious coffee cake. It's perfect for any occasion, from a weekend brunch to a special holiday dessert.
- Perfect for Any Occasion: The Toasted Butter Pecan Bundt Cake is versatile enough for a casual get-together or a special celebration. Its rich flavor profile and beautiful presentation make it a crowd-pleaser.
Ingredients - Here's What You'll Need to Make Toasted Butter Pecan Bundt Cake
Steps to Make Toasted Butter Pecan Bundt Cake
- Preheat the oven to 325°F. Place the room-temperature cream cheese and room-temperature unsalted butter in a large bowl and beat together using an electric hand mixer until smooth and creamy. Then, add the dark brown sugar and beat until light and fluffy, about 4-5 minutes.
- Add the room temperature eggs, one at a time, beating well after each addition.
- Next, add the vanilla and butter extracts, beat well.
- Add the salt and the flour, about a cup at a time, and beat just until combined after each addition of flour.
- Then, add one cup of toasted pecan pieces and fold them into the batter using a silicone spatula.
- Grease and flour a 15-cup bundt pan. I like to use Baker’s Joy No-Stick Baking Spray with Flour. Then, sprinkle half a cup of the toasted pecan pieces into the bottom of the pan.
- Add the batter to the pan using a large ice cream scoop, then smooth it out with a silicone spatula. Bake in a 325°F oven for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven, place it on a wire cooling rack, and allow the cake to cool in the pan for 30 minutes.
- After 30 minutes turn the cake out of the pan onto the wire rack. Allow to cool completely on the wire rack before finishing the cake with cream cheese frosting.
Ingredients - Here's What You'll Need for the Cream Cheese Frosting
Steps to Make the Cream Cheese Frosting
- Place the room-temperature cream cheese, room-temperature unsalted butter, vanilla extract, and butter extract in a large bowl. Then, using an electric mixer, beat the ingredients together for 3-4 minutes until light and fluffy.
- Add the salt and powdered sugar, about a cup at a time. Beat well after each addition of the powdered sugar, until all the sugar has been added and the frosting is smooth and creamy.
Steps to Finish the Toasted Butter Pecan Bundt Cake with Cream Cheese Frosting
- Place the cooled bundt cake on a cardboard cake round or large serving plate. Using a knife or icing spatula, coat the entire outside of the cake with cream cheese icing.
- Then, using your hands, press the toasted pecan pieces into the frosting, making sure to coat the entire outside of the cake.
If you’re searching for a delicious, easy-to-make dessert that’s perfect for any occasion, especially a memorable holiday cake, look no further than the Toasted Butter Pecan Bundt Cake. With its irresistible flavor combination, impressive presentation, and simple recipe, this cake is sure to become a new favorite. So ditch the boxed mixes and artificial flavors, and bake a Toasted Butter Pecan Bundt Cake from scratch today! Your taste buds will thank you.
Frequently Asked Questions
Overmixing the batter can lead to a dry cake. Be careful not to over-mix once the dry ingredients are incorporated. Additionally, ensure your butter is at room temperature for even creaming.
Yes! The cake freezes well for up to 3 months. Wrap it tightly in plastic wrap and then again in aluminum foil for best results. Thaw overnight in the refrigerator before serving.
Two loaf pans will work in a pinch, just divide the batter evenly between them. The baking time might need slight adjustments, so keep an eye on the cake for doneness with a toothpick test.
Store leftover Toasted Butter Pecan Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to three months.
Recipe Tips and Tricks
- Toasting Triumph: Don't just warm the pecans, toast them for real! Spread them on a baking sheet in a single layer and bake at 350°F for about 10 minutes, stirring occasionally. This intensifies their nutty flavor and adds a delightful crunch.
- Brown Butter Bliss: Take your cake to the next level with brown butter. Melt the butter for the cake batter over medium heat, swirling it constantly until it turns a golden amber color. This adds a rich, nutty depth to the final flavor.
- Nutty Alternatives: While pecans are the star, feel free to experiment with other nuts! Walnuts, almonds, or even a chopped hazelnut and pecan mix can be delicious substitutes.
- Room Temperature Reigns Supreme: Take your ingredients out of the fridge at least 30 minutes before baking. Room-temperature butter, eggs, and cream cheese will cream together more smoothly, resulting in a lighter and fluffier cake.
Other Great Cakes
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Toasted Butter Pecan Bundt Cake
Equipment
- 15-cup Bundt Pan
- Baker's Joy No-Stick Baking Spray with Flour
- Electric hand mixer
- Silicone Spatula
Ingredients
Toasted Butter Pecan Bundt Cake
- 1 ½ c Pecan Pieces toasted1 and divided
- 1 ½ c Unsalted Butter room temperature
- 8 oz Cream Cheese room temperature
- 3 c Dark Brown Sugar
- 6 Eggs room temperature
- 3 ¼ c Cake Flour
- 1 ½ teaspoon Vanilla Extract
- 1 ½ teaspoon Butter Extract
- ½ teaspoon Salt
Cream Cheese Frosting
- 8 oz Cream Cheese room temperature
- ½ c Unsalted Butter room temperature
- 3 c Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Butter Extract
- ½ teaspoon Salt
- 2 c Pecan Pieces toasted
Instructions
Toasted Butter Pecan Bundt Cake
- Preheat oven to 325°F.
- Place the cream cheese and unsalted butter in a large bowl and beat together using an electric hand mixer until smooth and creamy.
- Then, add the dark brown sugar and beat until light and fluffy, about 4-5 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and butter extract, and beat well.
- Next, add the salt and the flour, about a cup at a time, and beat just until combined after each addition.
- Then, add one cup of toasted pecan pieces, and fold into the batter using a silicone spatula.
- Grease and flour a 15-cup bundt pan. I like to use Baker’s Joy No-Stick Baking Spray with Flour. Then, sprinkle half a cup of the toasted pecan pieces into the bottom of the pan. Add the batter to the pan using a large ice cream scoop, then smooth it out with a silicone spatula.
- Bake in a 325°F oven for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place it on a wire cooling rack. Allow the Bundt Cake to cool in the pan for 30 minutes. Turn the cake out of the pan onto the wire rack and allow it to cool completely before finishing the cake with cream cheese frosting.
Cream Cheese Frosting
- Place the cream cheese, unsalted butter, vanilla extract, and butter extract in a large bowl. Then, using an electric hand mixer, beat the ingredients together for 3-4 minutes until light and fluffy.
- Add the salt and powdered sugar, about a cup at a time, and beat well after each addition, until all the sugar has been added and the frosting is smooth and creamy.
Finishing the Toasted Butter Pecan Bundt Cake
- Place the cooled Bundt Cake on a cardboard cake round or large serving plate. Using a knife or icing spatula, coat the entire outside of the cake with cream cheese frosting.
- Then, using your hands, press the toasted pecan pieces into the frosting, making sure to coat the entire outside of the cake.
- Leftover Toasted Butter Pecan Bundt Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to three months.
- Yield 16 servings.
Tips/Notes
- To toast pecan pieces, spread them on a half sheet pan and bake in a 350°F oven for 10 minutes.
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