Buttermilk Pumpkin Pound Cake Recipe
If you’re craving a dessert that wraps up all the cozy flavors of fall into one irresistible treat, this Buttermilk Pumpkin Pound Cake Recipe is exactly what you need. Imagine moist, tender cake bursting with warm spices and the natural sweetness of pumpkin, balanced perfectly by the tangy richness of buttermilk. It’s a classic bundt cake with a luscious crumb and a depth of flavor that feels like a warm hug on a crisp autumn day. Whether you’re baking for a holiday gathering or just treating yourself, this recipe will become your go-to when pumpkin season arrives.
Ingredients You’ll Need
Gathering the right ingredients for your Buttermilk Pumpkin Pound Cake Recipe couldn’t be easier. Each one plays a vital role in building that perfect texture, flavor, and color that make this cake so unforgettable. From the creamy butter to the fragrant spices, here’s what you’ll need to create this fall favorite:
- Unsalted butter (1 cup, softened): Provides a rich, tender crumb and helps with the cake’s moist texture.
- Granulated sugar (2 cups): Sweetens the cake just right while aiding in creating a soft structure.
- Canned pumpkin puree (1 cup): Adds natural moisture, vibrant color, and that unmistakable pumpkin flavor.
- Large eggs (4): Bind the batter together and contribute to the cake’s rise and texture.
- Buttermilk (1/2 cup): Infuses a subtle tanginess and helps keep the cake moist.
- Vanilla extract (2 teaspoons): Enhances all the flavors and adds a wonderful aroma.
- All-purpose flour (2 1/2 cups): The backbone of the cake, providing structure without weighing it down.
- Baking powder (1 teaspoon): Assists in rising for a light, airy finish.
- Baking soda (1/2 teaspoon): Reacts with buttermilk to create a tender crumb.
- Salt (1/2 teaspoon): Balances the sweetness and intensifies flavor.
- Ground cinnamon (1 teaspoon): Brings classic warmth and depth.
- Ground nutmeg (1/2 teaspoon): Adds a nutty, slightly sweet hint.
- Ground cloves (1/4 teaspoon): Provides a gentle spiciness for complexity.
- Ground ginger (1/4 teaspoon): Adds a subtle zing that lifts the spice blend.
How to Make Buttermilk Pumpkin Pound Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 325°F. Grease a 10-cup bundt pan thoroughly so your cake releases beautifully after baking. This small step is crucial to achieving that perfect shape and professional finish.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This creaming process incorporates air and helps give your pound cake a wonderfully soft and tender texture.
Step 3: Add Pumpkin and Eggs
Mix in the pumpkin puree until it’s completely combined for that rich, autumnal base. Then, beat in the eggs one at a time, ensuring each egg fully incorporates before adding the next. This gradual addition helps maintain the batter’s structure.
Step 4: Stir in Vanilla and Buttermilk
Pour in the vanilla extract and buttermilk, stirring gently until everything melds together. The buttermilk’s tangy moisture is what sets this cake apart and keeps every bite tender and flavorful.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and warm spices — cinnamon, nutmeg, cloves, and ginger. Mixing these ensures even distribution of leavening agents and spices, critical for a balanced cake.
Step 6: Fold Dry Ingredients into Wet
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Overmixing can lead to a tough cake, so be gentle here while ensuring no flour pockets remain.
Step 7: Bake to Perfection
Pour your luscious batter into the bundt pan and smooth the top evenly. Place it in the oven and bake for 60 to 70 minutes. To check doneness, insert a toothpick in the center — it should come out clean or with just a few crumbs. Let your cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
How to Serve Buttermilk Pumpkin Pound Cake Recipe
Garnishes
One of the joys of this Buttermilk Pumpkin Pound Cake Recipe is how beautifully it stands on its own. Dusting it with powdered sugar adds a simple, elegant touch. For a little extra indulgence, drizzle a simple vanilla glaze or even a cream cheese frosting to complement the warm spices and pumpkin flavor.
Side Dishes
This pumpkin pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you prefer a beverage, a hot cup of coffee or a warm chai latte perfectly balances the sweetness and spices for a complete autumn treat.
Creative Ways to Present
Consider slicing the cake and serving it alongside fresh fruit like sliced pears or figs for a stunning fall-inspired dessert plate. For gatherings, layering cake cubes with whipped cream and spiced apples in parfait glasses creates an impressive, yet easy-to-make dessert that highlights the buttermilk pumpkin pound cake’s rich flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your Buttermilk Pumpkin Pound Cake tightly in plastic wrap or store it in an airtight container. It will stay fresh on the counter for up to three days, allowing the flavors to mellow and develop even more. Keeping it wrapped prevents it from drying out and preserves that delicate crumb.
Freezing
This cake freezes beautifully if you want to save some for later. Wrap it tightly in plastic wrap, then a layer of aluminum foil to avoid freezer burn. It can be stored frozen for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator, then bring to room temperature for the best texture.
Reheating
If you prefer your pound cake warmed, gently reheat slices in a low oven (about 300°F) for 10 to 15 minutes or pop a slice in the microwave for 15 to 20 seconds. Reheating enhances the moistness and will make your pumpkin pound cake taste freshly baked all over again.
FAQs
Can I substitute fresh pumpkin for canned puree?
Absolutely! Roasted and pureed fresh pumpkin works well too, but make sure it’s cooked and drained well to avoid excess moisture that could affect the cake’s texture.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to half a cup of milk, letting it sit for 5-10 minutes before using. This will give you that necessary tang and acidity.
Can I use different spices?
Feel free to experiment by adjusting spices to your liking. Pumpkin pie spice blends are a convenient all-in-one option and work perfectly in this cake.
How do I know when the cake is done baking?
The best test is inserting a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, it’s ready. Be careful not to overbake to maintain moistness.
Is this cake suitable for freezing after baking?
Yes, this Buttermilk Pumpkin Pound Cake Recipe freezes well, making it a great make-ahead dessert for busy days or holiday celebrations.
Final Thoughts
This Buttermilk Pumpkin Pound Cake Recipe is one of those keepsake recipes that fills your kitchen with irresistible aromas and your heart with comfort. It’s welcoming, moist, and perfectly spiced — a true celebration of pumpkin and fall flavors in every bite. I encourage you to bake it soon and share it with friends and family. Once you do, it will quickly become a treasured staple in your dessert rotation too!
Print
Buttermilk Pumpkin Pound Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Buttermilk Pumpkin Pound Cake is a moist and flavorful fall dessert featuring warm spices and rich pumpkin puree. Baked in a bundt pan, it combines the classic dense texture of a pound cake with the subtle tang of buttermilk for a perfectly tender crumb. Ideal for cozy gatherings, it’s delicious served plain, dusted with powdered sugar, or drizzled with a simple glaze.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup canned pumpkin puree
- 4 large eggs
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 10-cup bundt pan thoroughly with butter or non-stick spray to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This typically takes about 3-5 minutes and helps incorporate air for a tender cake.
- Add Pumpkin Puree: Mix in the canned pumpkin puree until it is evenly incorporated with the creamed butter and sugar.
- Incorporate Eggs, Vanilla, and Buttermilk: Beat in eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and then the buttermilk, blending until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently just until combined. Avoid overmixing to maintain a tender crumb.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Place in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert the cake onto a wire rack and allow it to cool completely before slicing and serving.
Notes
- This cake is delicious served plain, dusted with powdered sugar, or drizzled with a simple glaze made from powdered sugar and milk.
- For extra moisture and enhanced flavor, wrap the cake tightly in plastic wrap and let it rest overnight before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
