If you’re looking for a cake that’s pure fall coziness in every bite, look no further than this Buttermilk Pumpkin Pound Cake. With a moist, golden crumb, a whisper of warm spices, and that signature tang from buttermilk, this treat is simply irresistible for gatherings or an afternoon pick-me-up. The combination of pumpkin and a classic pound cake base creates something both familiar and fresh—a dessert that stands out on any table, but feels right at home alongside your favorite mug of coffee or tea. Whether you’re a seasoned baker or just testing the waters, you’ll love how this recipe brings autumn straight into your kitchen.
Ingredients You’ll Need
Making Buttermilk Pumpkin Pound Cake is delightfully straightforward, but each ingredient plays a key role in creating its rich flavor, plush texture, and those lovely orange tones. Don’t skip or substitute lightly—every one is essential for the perfect result!
- Unsalted Butter: Gives the cake its tender crumb and classic pound cake richness—make sure it’s softened for the best creamy texture.
- Granulated Sugar: Sweetens the cake and helps it bake up with a beautifully golden crust.
- Eggs: Four large eggs provide structure and create that satisfyingly dense, moist bite pound cakes are known for.
- Canned Pumpkin Purée: Adds unparalleled moistness and that deep pumpkin flavor—just be sure it’s pure purée, not pie filling.
- Buttermilk: The secret to a gentle tang and an extra-tender crumb—don’t swap for regular milk if you want that signature Buttermilk Pumpkin Pound Cake magic.
- Vanilla Extract: Rounds out and enhances the flavors, adding a subtle but essential warmth.
- All-Purpose Flour: The backbone of the cake, giving it sturdy-yet-soft structure.
- Baking Powder & Baking Soda: Lend just enough lift to keep things fluffy, without losing that classic pound cake density.
- Salt: A pinch heightens all the other flavors—never underestimate its impact!
- Ground Cinnamon: Provides that unmistakable, cozy warmth every pumpkin dessert needs.
- Ground Nutmeg: Adds a sweet, nutty spice—freshly grated is always extra special.
- Ground Cloves: Just a touch gives the cake a heady, spicy edge.
- Ground Ginger: Brightens up the spices and enhances the pumpkin character.
How to Make Buttermilk Pumpkin Pound Cake
Step 1: Prepare Your Bundt Pan and Preheat the Oven
The first thing you’ll want to do is preheat your oven to 350°F (175°C) so it’s hot and ready when your batter is done. Generously grease a 10-inch Bundt pan with butter or baking spray, making sure you get into all those nooks and crannies—nothing’s sadder than a stuck cake. Set the pan aside while your oven comes up to temperature.
Step 2: Cream the Butter and Sugar
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is pale, fluffy, and almost cloud-like. This step is important—it infuses air into the batter for the perfect pound cake crumb. Don’t rush it; three to five minutes should do the trick.
Step 3: Add the Eggs One at a Time
Crack your eggs in one at a time, making sure each is fully blended before adding the next. This gradual technique helps the mixture stay smooth and silky, preventing curdling and keeping the Buttermilk Pumpkin Pound Cake batter beautifully uniform.
Step 4: Mix in Pumpkin, Buttermilk, and Vanilla
Now the star ingredients make their entrance! Add your pumpkin purée, buttermilk, and vanilla extract to the creamed mixture. Blend on low speed just until everything is well combined—the batter will look plush and gently tinted orange, promising serious fall flavor.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This ensures the rising agents and spices are evenly spread throughout the pound cake for perfect flavor and lift in every bite.
Step 6: Bring It All Together
Gradually add the dry ingredient mixture to your wet ingredients, mixing on low until just combined. Be gentle—over-mixing can lead to a tough cake. You want everything just incorporated, with no dry streaks lingering behind.
Step 7: Bake the Buttermilk Pumpkin Pound Cake
Pour the thick, golden batter evenly into your prepared Bundt pan and smooth the top with a spatula. Pop it in the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, or with just a few tender crumbs attached.
Step 8: Cool and Invert
Let your cake rest in the pan for 10 to 15 minutes; this helps it firm up and release easily. Then, gently run a butter knife around the edges and invert the pan onto a wire rack to let the cake cool completely. There’s nothing quite like the anticipation as that cake slides out, perfectly golden and ready for slicing!
How to Serve Buttermilk Pumpkin Pound Cake
Garnishes
This cake is fantastic as is, but you can send it right over the top with a simple drizzle of powdered sugar glaze, a dusting of confectioners’ sugar, or even a handful of toasted pecans for crunch and contrast. Each option adds its own flair and makes your Buttermilk Pumpkin Pound Cake shine at any gathering.
Side Dishes
An ultra-moist cake like this pairs beautifully with softly whipped cream or a scoop of vanilla ice cream for added richness. Fresh berries, gently macerated in a little sugar, also provide a bright, tangy accent to balance the warmth of the spices.
Creative Ways to Present
Hosting a party? Cut the cake into thick wedges and set out on a rustic wooden board, dotted with caramel sauce and candied ginger. For a showstopper, you can serve each slice with a warm caramel drizzle or chocolate sauce. Smaller pieces of Buttermilk Pumpkin Pound Cake also make adorable mini trifles layered with mascarpone—or cube them for autumn parfaits!
Make Ahead and Storage
Storing Leftovers
Once your Buttermilk Pumpkin Pound Cake is completely cool, wrap it tightly in plastic wrap or store slices in an airtight container. Leftovers will stay moist and flavorful at room temperature for up to three days, though it’s best enjoyed sooner rather than later.
Freezing
This cake freezes wonderfully! To keep things fresh, wrap slices (or the whole cake) securely in plastic followed by foil, then stash in a freezer bag. You’ll be rewarded with a delicious treat for up to three months whenever a pumpkin craving strikes—just thaw overnight at room temperature.
Reheating
If you like your cake a little warm, pop an individual slice in the microwave for about 10–15 seconds, or heat a few slices in a low (300°F) oven for 5–10 minutes. The Buttermilk Pumpkin Pound Cake comes back to life beautifully—serve with a scoop of ice cream while it’s warm for extra magic.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Just be sure your homemade pumpkin purée is thick, not watery. Strain it if needed, as extra moisture can change the cake’s texture.
What if I don’t have buttermilk on hand?
No worries! You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk, letting it sit for a few minutes. It mimics the tangy effect but true buttermilk makes the Buttermilk Pumpkin Pound Cake extra tender.
Can I add nuts or chocolate chips?
You sure can—a handful of chopped pecans, walnuts, or even chocolate chips stirred into the batter add a fun twist. Just don’t overload, or the cake might become too dense.
Is it possible to bake this cake in a loaf pan?
Yes, you can divide the batter between two 9×5-inch loaf pans and bake for 45–55 minutes. Keep an eye on doneness with the toothpick test and enjoy individual loaves of Buttermilk Pumpkin Pound Cake!
How do I know when the cake is fully baked?
Once a toothpick inserted into the thickest part of the Bundt comes out clean or with just a few tender crumbs (no wet streaks), your Buttermilk Pumpkin Pound Cake is ready to come out of the oven.
Final Thoughts
Baking this Buttermilk Pumpkin Pound Cake is like bottling up autumn and treating yourself (and those you love) to its very best flavors. Give this recipe a try the next time you’re craving a cozy, sweet escape—you might just find it becomes your own seasonal staple!
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Buttermilk Pumpkin Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of fall with this Buttermilk Pumpkin Pound Cake. Moist and tender, this cake is infused with the warm spices of cinnamon, nutmeg, cloves, and ginger, making it a perfect dessert for autumn gatherings.
Ingredients
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 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 10-inch bundt pan.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the pumpkin purée, buttermilk, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely before serving.
Notes
- For added flavor, drizzle with a simple glaze made of powdered sugar and milk.
- This cake also freezes well for up to 3 months when wrapped tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 29g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
