Cream Cheese Pound Cake With Butter Pecan Icing

This classic pound cake is rich, buttery, and incredibly moist thanks to cream cheese. It’s finished with a smooth butter-pecan icing loaded with toasted pecans for a delicious caramelized-nut flavor.

Ingredients

Cream Cheese Pound Cake

• 1½ cups unsalted butter, softened
• 8 ounces full-fat cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ cup whole milk

Butter Pecan Icing

• ½ cup unsalted butter
• 1 cup pecans, finely chopped
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3–5 tablespoons heavy cream or whole milk
• 2 tablespoons brown sugar

Directions

1. Prepare the Pan

Preheat the oven to 325°F (165°C).

Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all the grooves. You can also use baking spray with flour.

2. Cream the Butter and Cream Cheese

Add the softened butter and cream cheese to a large mixing bowl.

Beat for about 3 minutes, until completely smooth and creamy.

Gradually add the sugar and continue beating for another 4–5 minutes, until the mixture is light and fluffy.

This step helps create the characteristic fine texture of a pound cake, so don’t rush it.

3. Add the Eggs

Add the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed.

Mix in the vanilla.

4. Add the Dry Ingredients

Whisk together the flour, baking powder, and salt in a separate bowl.

Add the dry ingredients to the butter mixture in three additions, alternating with the milk.

Begin and end with the flour mixture.

Mix only until the batter is combined. Avoid overmixing.

5. Bake

Pour the batter evenly into the prepared Bundt pan.

Smooth the top with a spatula.

Bake for approximately 75–90 minutes, or until a toothpick inserted into the deepest part of the cake comes out clean or with a few moist crumbs.

If the top becomes too dark before the cake is finished, loosely cover it with foil.

6. Cool

Allow the cake to cool in the pan for 15–20 minutes.

Carefully invert it onto a wire rack and allow it to cool completely before adding the icing.

Butter Pecan Icing

1. Toast the Pecans

Place the chopped pecans in a dry skillet over medium-low heat.

Toast for 3–5 minutes, stirring frequently, until fragrant.

Remove from the heat and set aside.

2. Brown the Butter

Melt the butter in the skillet over medium heat.

Continue cooking until it turns golden brown and develops a nutty aroma.

Watch it carefully because butter can burn quickly.

Remove from the heat and allow it to cool for a few minutes.

3. Make the Icing

Whisk the powdered sugar, brown sugar, vanilla, and salt into the browned butter.

Add the heavy cream or milk one tablespoon at a time until the icing reaches a thick but pourable consistency.

Fold in the toasted pecans.

If the icing is too thick, add another teaspoon or two of cream.

If it’s too thin, add a little more powdered sugar.

4. Finish the Cake

Once the pound cake has completely cooled, place it on a serving plate.

Drizzle the butter-pecan icing generously over the top, letting it cascade down the sides.

Sprinkle a few extra toasted pecans over the icing while it is still soft.

Allow the icing to set for about 15–20 minutes before slicing.

Tips for the Best Cake

• Use room-temperature ingredients. This helps the butter, cream cheese, and eggs combine properly.
• Cream the butter, cream cheese, and sugar thoroughly. This creates a lighter, finer crumb.
• Don’t overmix after adding flour. Mix only until the ingredients are incorporated.
• Toast the pecans. It brings out their natural oils and gives the icing much more flavor.
• Cool the cake completely before icing. Otherwise, the butter-pecan topping can melt and slide off.
• Check the cake with a toothpick rather than relying only on the clock. Oven temperatures and pans vary.

Optional Extra-Rich Version

For an even more decadent flavor, add ½ teaspoon almond extract to the icing along with the vanilla.

You can also add a small pinch of cinnamon to the pecan topping for a warm, Southern-style flavor.

For maximum pecan flavor, reserve a few toasted pecans and press them onto the icing after drizzling it over the cake.

Serving

Slice the cake once the icing has set and serve at room temperature.

It’s wonderful with coffee, tea, or a scoop of vanilla ice cream.

The cake is often even more flavorful the following day as the butter, cream cheese, vanilla, and toasted pecans have time to meld together.

The result: a dense but tender cream cheese pound cake with a buttery, caramel-like pecan topping—rich enough for a special occasion but easy enough to make for a weekend dessert.