Pecan Cream Pound Cake with Cream Cheese Frosting Recipe

If there is a cake that can steal the show at any gathering, it’s definitely the irresistible Pecan Cream Pound Cake with Cream Cheese Frosting. Imagine a soft, velvety crumb studded with toasted pecans and coconut, finished with a silky swirl of cream cheese frosting and crowned with a decadent white chocolate drip. This cake isn’t just a dessert; it’s a full-on celebration in every slice, bringing together sweet, creamy, nutty, and tropical flavors that feel as special as they taste.

Ingredients You’ll Need

Let’s talk about the goodies that go into this recipe! Each ingredient has a leading role to play—whether it’s building texture, adding moisture, or infusing those unforgettable flavors that make this Pecan Cream Pound Cake with Cream Cheese Frosting simply legendary.

• All-purpose flour: This is your cake’s sturdy backbone, ensuring every slice holds together beautifully and bakes up fluffy.
• Baking soda: Gives the cake just enough lift so the crumb turns out delicate, not dense.
• Salt: Enhances every rich, sweet note in the cake and frosting.
• Buttermilk (room temperature): Keeps the cake ultra-moist and tangy, balancing all the sweetness.
• Sweetened shredded coconut: Adds tropical flair and delightful chew in every bite.
• Pecans, chopped & toasted: The star for crunch and warm, buttery flavor—be sure to toast them!
• Unsalted butter (softened): Makes the cake base rich and the frosting luxuriously creamy.
• Vegetable oil: Guarantees an extra-moist crumb you’ll crave.
• Granulated sugar: Sweetens and helps achieve that classic pound cake texture.
• Eggs (large, room temperature): Bind everything together while giving a golden color and tender crumb.
• Vanilla extract: Deepens the cake’s flavors—it’s the classic touch every pound cake needs.
• Coconut extract (optional): Takes the tropical notes up a notch for coconut enthusiasts.
• Cream cheese (softened): The secret to the tangy, thick, and dreamy frosting.
• Powdered sugar: Sweetens and smooths out the cream cheese frosting.
• Heavy cream: Used in both the frosting and chocolate drip for pure creaminess and a perfect shine.
• White chocolate chips or chopped white chocolate: Melts into a luscious drip that’s elegant and sweet.
• Pecan halves, shredded coconut & extra chopped pecans: For a gorgeous and flavorful garnish.

How to Make Pecan Cream Pound Cake with Cream Cheese Frosting

Step 1: Prep Your Pan and Get Ready

First things first: Preheat your oven to 325°F (163°C) so it’s nice and steady for baking. Give your Bundt or tube pan a thorough greasing and dusting of flour—this step makes sure your Pecan Cream Pound Cake with Cream Cheese Frosting glides out of the pan looking flawless and ready for its spotlight moment.

Step 2: Cream the Butter, Oil, and Sugar

Using a stand mixer or a handheld mixer, beat together the softened butter, vegetable oil, and granulated sugar for about 3 to 5 minutes. You’re looking for a mixture that’s light, airy, and a little paler in color—this ensures a beautifully tender cake every time.

Step 3: Add Eggs and Flavorings

With the mixer on low, add your eggs one at a time, letting each blend in before adding the next. Don’t rush! Once they’re all in, splash in the vanilla extract and optional coconut extract, swirling the flavors together with a quick mix.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This gives your dry ingredients even distribution so there won’t be any lumps or surprises in your batter.

Step 5: Alternate Wet and Dry Additions

Gradually add the flour mixture to your creamed base, alternating with buttermilk. Begin and finish with flour. This method keeps your batter smooth and stops it from getting over-mixed, which is key for that signature pound cake crumb.

Step 6: Fold in Coconut and Pecans

Now for pockets of flavor! Gently fold in the sweetened coconut and toasted chopped pecans. Each scoop of batter should be packed with nutty goodness and tropical chewiness.

Step 7: Bake the Cake

Spoon your finished batter into the prepared pan, smoothing the top. Bake for 70–80 minutes. When a toothpick poked into the center pulls out clean, you’re set. Cool the cake in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

Step 8: Whip Up the Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter together until perfectly smooth. Gradually add powdered sugar, mixing until fluffy. Splash in vanilla extract and enough heavy cream to make it spreadable, but still decadently thick.

Step 9: Make the White Chocolate Drip

Warm the heavy cream until just steaming, then pour it over your white chocolate in a heatproof bowl. Let it sit for a minute before stirring into a glossy, pourable sauce. Let it cool slightly—it’ll thicken a bit so it’s perfect for dripping, not flooding.

Step 10: Frost, Drizzle, and Decorate!

Frost your cooled cake generously with the cream cheese frosting, smoothing it over the curves and swirls. Pour the white chocolate drip over the top, coaxing it gently to spill down the sides in luscious cascades. Finish with piped rosettes, pecan halves, shredded coconut, and extra chopped pecans for a cake that’s every bit as stunning as it tastes.

How to Serve Pecan Cream Pound Cake with Cream Cheese Frosting

Garnishes

Fresh garnishes make all the difference here! A handful of golden pecan halves, a sprinkle of snowy coconut, and a scattering of extra chopped pecans dress up this cake and give a little crunchy, toasty contrast to every creamy mouthful.

Side Dishes

The richness of Pecan Cream Pound Cake with Cream Cheese Frosting pairs perfectly with simple, refreshing sides. Think a big bowl of mixed berries, a scoop of vanilla bean ice cream, or even a dollop of lightly sweetened whipped cream on the side for a little something extra.

Creative Ways to Present

Take your presentation up a notch by serving generous slices on vintage cake plates or adorning a dessert platter with edible flowers. For parties, cut the cake into finger-friendly slabs and pile them high on a rustic wooden board—let everyone help themselves to their perfect piece!

Make Ahead and Storage

Storing Leftovers

Once you’ve wowed your guests, store any leftover Pecan Cream Pound Cake with Cream Cheese Frosting covered in the fridge. The cream cheese frosting keeps everything moist while the flavors deepen over a day or two—sometimes the cake is even better the next morning!

Freezing

If you want to make it ahead, you’re in luck—this cake freezes beautifully! Wrap slices or the whole frosted cake tightly in plastic wrap, then in foil, and freeze for up to three months. Just be sure to thaw overnight in the fridge before serving so the frosting and cake stay luscious.

Reheating

Prefer your cake slightly warm? Just microwave individual slices for about 10 to 15 seconds. This softens the cake and brings out that fresh-baked aroma, while the frosting melts into a heavenly glaze. So dreamy!

FAQs

Can I use store-bought frosting instead of homemade cream cheese frosting?

Homemade cream cheese frosting really is worth the extra couple of minutes! Its luscious texture and tang can’t be beat. But in a pinch, store-bought works—just whip it with a little extra butter and vanilla to boost the flavor.

What if I don’t have buttermilk?

No buttermilk? No problem! You can make a quick substitute: Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit for 5 minutes, then use just like buttermilk in your Pecan Cream Pound Cake with Cream Cheese Frosting.

Can this cake be made gluten free?

Absolutely! Swap in a good cup-for-cup gluten-free flour blend for the all-purpose flour and follow the rest as written—just check your other ingredients to make sure they’re gluten free as well.

How do I toast pecans without burning them?

Lay your chopped pecans in a single layer on a baking sheet and bake at 350ºF for 5–7 minutes, stirring once. Keep a close eye on them, as they can turn from golden to burnt startlingly fast!

What’s the secret to a perfect white chocolate drip?

Letting your chocolate drip mixture cool slightly before pouring gives you those dreamy, elegant drips that hold their shape. Test it on the side of a bowl first—if it runs quickly, let it sit for a few more minutes.

Final Thoughts

If you’re looking for a surefire crowd-pleaser, Pecan Cream Pound Cake with Cream Cheese Frosting deserves a place at your table. It’s that little bit of southern sweetness, a showstopper with layers of flavor and texture, and an absolute joy to bake (and, of course, to eat). Trust me—once you try it, you’ll want to bake this beauty every chance you get!