• 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • Whipped cream, for serving (optional)

Preparation time: 20 minutes Baking time: 1 hour and 20 minutes Total time: 1 hour and 40 minutes


  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
  2. In a large mixing bowl, beat the butter with an electric mixer on medium speed until creamy.
  3. Add the granulated sugar and brown sugar to the butter, and continue to beat until light and fluffy.
  4. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and mixing until just combined.
  7. Fold in the chopped pecans and vanilla extract.
  8. Pour the batter into the prepared bundt pan.
  9. Bake for 1 hour and 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
  11. Carefully invert the cake onto a wire rack and let it cool completely.
  12. Slice and serve with whipped cream, if desired.