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
Scale
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.
