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

Scale

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

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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