If you’re craving a dessert that is pure fall comfort on a plate, you’re going to fall in love with this Buttermilk Pumpkin Pound Cake. It’s a cozy, old-fashioned treat loaded with pumpkin flavor, heady spices, and a swoon-worthy crumb thanks to the buttermilk. Whether you’re baking for a family gathering or just looking to add a little festive flair to your weekend, Buttermilk Pumpkin Pound Cake is your new go-to recipe—one that delivers warm, fragrant nostalgia in every slice.

Buttermilk Pumpkin Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, classic ingredients—each one pulling its own weight to make Buttermilk Pumpkin Pound Cake tender, flavorful, and irresistibly moist. From aromatic spices to creamy pumpkin purée, every element has a part to play in this cake’s delightful texture and flavor.

Unsalted butter: Make sure it’s softened to room temperature for the dreamiest, fluffiest crumb.
Granulated sugar: Sweetens the cake and helps create that golden, caramelized crust.
Large eggs: Give richness and structure, keeping your pound cake beautifully sturdy.
Canned pumpkin purée (not pie filling): Adds pure pumpkin flavor and a gorgeous orange hue—skip the pie filling for best results.
Buttermilk: The secret ingredient for that super-tender, moist crumb in every slice.
Vanilla extract: Rounds out the flavor with cozy, aromatic notes that pair perfectly with pumpkin.
All-purpose flour: A reliable base to give the cake body and just the right amount of density.
Baking powder: Helps the cake rise into a lofty, tender bite.
Baking soda: Works with the buttermilk and pumpkin to help the cake rise and stay soft.
Ground cinnamon: The classic pumpkin spice, offering warmth and a sweet, spiced aroma.
Ground nutmeg: Adds subtle, almost floral undertones for extra depth.
Ground cloves: Packs a punch of spice with just a trace—enough to bring autumn to life.
Salt: Balances all the sweet and spice for a perfectly harmonious cake.

How to Make Buttermilk Pumpkin Pound Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Next, thoroughly grease and flour a 10-cup bundt pan or use a large loaf pan if you prefer a simpler shape. Prepping your pan like this ensures you’ll get a beautiful cake release and a lovely, even bake every time.

Step 2: Cream the Butter and Sugar

Grab a large mixing bowl and beat the softened butter and granulated sugar together. You’re aiming for a light, fluffy texture here—set aside a good 3–4 minutes for this step. Creaming injects air into the batter, leading to the signature pound cake crumb that Buttermilk Pumpkin Pound Cake is famous for.

Step 3: Add Eggs One at a Time

Now, add your eggs, one at a time, beating well after each goes in. This patient approach guarantees each egg is fully incorporated, building the reliable, sturdy structure that lets Buttermilk Pumpkin Pound Cake slice perfectly and hold up to generous toppings.

Step 4: Mix in Pumpkin, Buttermilk, and Vanilla

Time for the stars of the show! Mix in the pumpkin purée, buttermilk, and vanilla extract until your batter is velvety and smooth. This is where the pumpkin lends its gorgeous color, and the buttermilk starts working its tenderizing magic.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This blend ensures every bite of Buttermilk Pumpkin Pound Cake has even distribution of those warm spices and a perfectly balanced flavor profile.

Step 6: Bring It All Together

Gradually add the dry ingredients to your wet mixture, mixing gently. A light hand is key here—just stir until the last streak of flour disappears. Over-mixing can make the cake tough, so stop as soon as it’s combined. Your batter will look plush and full of promise!

Step 7: Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes, until a toothpick inserted into the center of the cake emerges clean. Your kitchen will smell incredible, and the cake will rise to a rich golden color—ready for its debut.

Step 8: Cool and Unmold Carefully

Let the cake rest in its pan for 10 minutes, which helps it firm up for an easy removal. Then, invert onto a wire rack and allow to cool completely. This waiting game is essential—it sets the crumb and makes slicing a neat, satisfying experience.

How to Serve Buttermilk Pumpkin Pound Cake

Garnishes

A dusting of powdered sugar is classic and simple, but a drizzle of vanilla glaze really takes Buttermilk Pumpkin Pound Cake to the next level. For a rustic finish, scatter on some toasted pecans or walnuts. If you’re feeling decadent, a dollop of whipped cream or a scoop of vanilla ice cream is guaranteed to make dessert even more memorable.

Side Dishes

This cake is wonderful with fresh fruit—think spiced poached pears or roasted apples for more fall flavor. It also pairs beautifully with a steamy mug of chai, spiced tea, or even dark roast coffee, bringing out the cake’s aromatic notes.

Creative Ways to Present

Try slicing the Buttermilk Pumpkin Pound Cake thick and grilling it lightly for a slightly caramelized edge, then top with mascarpone or maple butter. Mini bundt pans make adorable individual servings, perfect for parties. Or, craft an elegant trifle by layering cubes of cake with spiced whipped cream and a caramel drizzle.

Make Ahead and Storage

Storing Leftovers

This cake stays ultra-moist for days! Simply cover with plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavor deepens over time, so don’t hesitate to bake a day ahead for the best results.

Freezing

Buttermilk Pumpkin Pound Cake freezes beautifully. Once completely cooled, wrap slices or the whole cake tightly in plastic wrap and place in a heavy-duty freezer bag. Freeze for up to 2 months. To enjoy, thaw at room temperature or gently warm for that fresh-baked feel.

Reheating

If you love a warm slice, just pop a piece in the microwave for 10-15 seconds. For larger amounts, tent with foil and warm in a 300°F oven until just heated through. This revives the cake’s buttery aroma and soft, plush texture.

FAQs

Can I use fresh pumpkin purée instead of canned?

Absolutely! If you have fresh pumpkin purée on hand, just make sure it’s well-drained and not too watery. The cake will still deliver that wonderful pumpkin flavor and rich texture.

What if I don’t have a bundt pan?

No worries at all—you can bake Buttermilk Pumpkin Pound Cake in a large loaf pan (or even two smaller ones). Just be sure to watch the bake time, as it might vary depending on your chosen pan.

Can I add nuts or chocolate chips?

Definitely! Stir in a cup of toasted walnuts, pecans, or even chocolate chips after combining your batter. They add irresistible crunch or melty richness, making every bite even more special.

Is it okay to use low-fat buttermilk?

Yes, you can use low-fat buttermilk. The cake may be slightly less rich, but you’ll still get a lovely texture and tangy undertone that Buttermilk Pumpkin Pound Cake is known for.

How do I get the cake out of the bundt pan cleanly?

Be generous with your greasing and flouring, and make sure the cake cools for about 10 minutes before unmolding. This helps the cake firm up and slip out beautifully, revealing those signature bundt ridges.

Final Thoughts

There’s nothing like the joy of sharing a homemade Buttermilk Pumpkin Pound Cake—its soul-warming aroma and melt-in-your-mouth crumb are simply irresistible. I hope you’ll invite this cake into your kitchen soon and experience the delight it brings to any table, any season. Happy baking!

Buttermilk Pumpkin Pound Cake Recipe

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4.5 from 19 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, moist goodness of Buttermilk Pumpkin Pound Cake, a delightful fall dessert that perfectly combines the flavors of pumpkin, warm spices, and a hint of tangy buttermilk. This cake is easy to make and even easier to enjoy, making it a perfect treat for any autumn gathering.

Ingredients

Scale

For the Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup canned pumpkin purée (not pumpkin pie filling)
1/2 cup buttermilk
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan or a large loaf pan.
Mix Wet Ingredients: In a large mixing bowl, cream the butter and sugar. Add eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Gradually add to the wet mixture, mixing until just combined.
Bake: Pour the batter into the prepared pan and bake for 55–65 minutes. Cool in the pan before transferring to a wire rack.

Notes

Dust with powdered sugar or drizzle with a vanilla glaze for added sweetness.
This cake can be stored at room temperature for up to 3 days or frozen for future enjoyment.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American