If you are craving a dessert that feels like a warm hug on a cool autumn day, you have to try this Buttermilk Pumpkin Pound Cake Recipe. It’s a moist, tender cake infused with comforting spices and rich pumpkin flavor, perfectly balanced with the tangy buttermilk that keeps every bite irresistibly soft. Whether you’re baking for a holiday gathering or simply to savor a cozy moment at home, this cake promises to deliver that wonderful fall feeling with each slice.
Ingredients You’ll Need
The ingredients for this Buttermilk Pumpkin Pound Cake Recipe are simple but thoughtfully chosen to create the perfect harmony of flavor, texture, and color. Each element plays a vital role — from the softness of the butter to the warm spices that bring pumpkin to life.
- 1 cup unsalted butter, softened: Provides richness and a tender crumb for the cake.
- 1 cup granulated sugar: Adds sweetness and helps in creaming for a fluffy texture.
- 1 cup packed brown sugar: Brings a deep, molasses flavor and moisture.
- 4 large eggs: Acts as a binder and contributes to structure and richness.
- 1 cup canned pumpkin puree: The star ingredient, delivering moistness and that signature pumpkin taste.
- 1 cup buttermilk: Adds a delicious tang while keeping the cake tender.
- 2 ½ cups all-purpose flour: The base that gives the cake its hearty body.
- 1 teaspoon baking powder: Helps the cake rise gently.
- 1 teaspoon baking soda: Works with the buttermilk for lightness and texture.
- 1 teaspoon ground cinnamon: Classic spice that complements pumpkin perfectly.
- ½ teaspoon ground nutmeg: Adds warm, nutty notes.
- ¼ teaspoon ground ginger: A subtle kick to enliven the flavor.
- ¼ teaspoon salt: Enhances all the flavors.
- 1 teaspoon vanilla extract: Wraps the spices and pumpkin in sweet aroma.
- 1 cup powdered sugar (for glaze): Creates a sweet finishing touch.
- 2 tablespoons milk (for glaze): Smooths the glaze to a perfect drizzle consistency.
- ½ teaspoon vanilla extract (for glaze): Adds depth to the glaze.
How to Make Buttermilk Pumpkin Pound Cake Recipe
Step 1: Preheat the Oven and Prepare the Pan
Start by heating your oven to 350°F (175°C). Make sure to grease and flour a 10-inch Bundt pan thoroughly. This step is essential to ensure your cake comes out beautifully without sticking, displaying its lovely shape.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This process aerates the mixture, which helps the cake have a tender texture with just the right amount of sweetness.
Step 3: Add Eggs and Pumpkin
Next, beat in the eggs one at a time to create a smooth batter. Once combined, mix in the pumpkin puree along with the vanilla extract. This blend sets a rich, moist foundation for the cake, embedding that heartfelt pumpkin essence.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures that all the spices and leavening agents are evenly distributed for balanced flavor and perfect rise.
Step 5: Alternate Mixing Dry Ingredients and Buttermilk
Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk — start and finish with the dry mix. Stir gently until just combined. Overmixing could make the cake tough, so keep it light and careful.
Step 6: Pour into Pan and Bake
Pour the batter into your prepared Bundt pan and smooth the top for even baking. Place it in the oven and bake for 55 to 60 minutes. You’re looking for a toothpick inserted in the center to come out clean — a sure sign the cake is perfectly baked.
Step 7: Cool and Add Optional Glaze
Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. While waiting, whisk together powdered sugar, milk, and vanilla extract to create a simple glaze. Once the cake is cool, drizzle this over the top for a sweet finishing touch that complements the pumpkin flavors perfectly.
How to Serve Buttermilk Pumpkin Pound Cake Recipe
Garnishes
A generous dusting of powdered sugar or a scattering of toasted pecans takes the cake’s presentation and flavor up a notch. You can also add a dollop of whipped cream spiced with cinnamon for an extra cozy feel.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of hot coffee or chai tea. The creamy, cold ice cream contrasts the warm spices and moist texture flawlessly, while a spiced tea enhances the autumnal spirit.
Creative Ways to Present
Serve slices of the cake on a rustic wooden platter decorated with small pumpkins, autumn leaves, or cinnamon sticks for a seasonal touch. For an elegant gathering, place individual slices on delicate dessert plates drizzled with caramel sauce and garnished with a mint leaf.
Make Ahead and Storage
Storing Leftovers
Keep your Buttermilk Pumpkin Pound Cake Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container. It will stay moist and flavorful at room temperature for up to 3 days or in the fridge for about a week.
Freezing
You can freeze the cake, either whole or sliced. Wrap it well in plastic wrap and then in foil to prevent freezer burn. It will maintain its flavor and texture for up to 3 months. Thaw at room temperature before serving.
Reheating
If you want to enjoy the cake warm, gently reheat slices in the microwave for 15 to 20 seconds. This brings out the spice aroma and makes every bite melt in your mouth just like freshly baked.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree the pumpkin until smooth before using it in the recipe. Fresh pumpkin adds a lovely freshness, though canned puree is excellent for consistency and convenience.
Do I have to use buttermilk or can I substitute it?
Buttermilk is key for that tender crumb and slight tang, but you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.
Can I make this cake gluten-free?
Yes, by swapping out the all-purpose flour for a gluten-free blend designed for baking. Just ensure it’s a 1-to-1 replacement blend that contains xanthan gum for structure.
Is it necessary to use a Bundt pan?
A Bundt pan gives this cake its beautiful shape and helps it bake evenly, but you can use a 9×5-inch loaf pan if needed. Adjust baking time accordingly, checking doneness with a toothpick.
Can I add nuts or chocolate chips?
Definitely! Stir in a cup of chopped pecans, walnuts, or chocolate chips into the batter for added texture and bursts of flavor. It’s a wonderful way to customize your cake.
Final Thoughts
There is truly nothing quite like the warmth and comfort of this Buttermilk Pumpkin Pound Cake Recipe to bring those cozy feelings right into your kitchen. Each bite is a perfect blend of spices, pumpkin, and creamy buttermilk, crafted with simple ingredients and straightforward steps. I hope you give this recipe a try and discover just how delightful pumpkin pound cake can be — it may just become your new favorite fall treat to share with loved ones.
Print
Buttermilk Pumpkin Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Buttermilk Pumpkin Pound Cake is a moist and flavorful autumn-inspired dessert combining the rich taste of pumpkin puree with warm spices like cinnamon, nutmeg, and ginger. Baked to golden perfection in a Bundt pan and finished with a sweet vanilla glaze, this cake is perfect for fall gatherings or a cozy treat.
Ingredients
Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup canned pumpkin puree
- 1 cup buttermilk
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure the cake doesn’t stick.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Pumpkin: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the pumpkin puree and vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter and pumpkin mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Pour into Pan: Pour the batter into the prepared Bundt pan and smooth the top with a spatula to ensure even baking.
- Bake: Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then invert it onto a wire rack to cool completely before glazing.
- Optional Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the cooled cake to add a sweet finishing touch.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter once the dry ingredients are added to prevent a dense cake.
- If you don’t have a Bundt pan, you can use a loaf pan but adjust baking time accordingly.
- The glaze is optional but adds a lovely sweetness and moisture contrast to the spiced pumpkin cake.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
