Buttermilk Pumpkin Pound Cake Recipe

If you’re ready for a slice of autumn’s finest in cake form, this Buttermilk Pumpkin Pound Cake is about to become your new favorite go-to dessert. This luscious, moist cake captures the rich flavors of pumpkin and warm spices, all beautifully balanced by the tang of buttermilk and the buttery crumb that pound cakes are celebrated for. Whether you’re baking for a holiday gathering or just treating yourself on a cozy afternoon, this cake’s tender texture and inviting aroma make it impossible to resist.

Ingredients You’ll Need

This Buttermilk Pumpkin Pound Cake comes together with simple pantry staples and seasonal pumpkin puree, each ingredient playing a vital role in creating its signature richness, moistness, and flavor depth.

• All-purpose flour: The sturdy foundation that gives the cake its dense yet tender texture.
• Baking powder and baking soda: Essential leavening agents that ensure the cake rises just right.
• Ground cinnamon, nutmeg, and cloves: These warm spices bring out that unmistakable pumpkin spice aroma and depth.
• Salt: A small punch that heightens all the flavors without being detectable.
• Unsalted butter: Provides creaminess and richness, making each bite utterly tender.
• Granulated sugar: Sweetness that balances the spices and pumpkin.
• Large eggs: Bind the ingredients and help create the cake’s fine crumb.
• Pumpkin puree: Not pumpkin pie filling—pure pumpkin adds moisture and that classic autumn flavor.
• Buttermilk: Adds tanginess and acidity, which tenderizes the cake beautifully.
• Vanilla extract: A subtle, sweet background note that enhances all the other flavors.

How to Make Buttermilk Pumpkin Pound Cake

Step 1: Preheat and Prepare the Pan

Start by heating your oven to 325 degrees Fahrenheit and grease a 10-inch Bundt pan thoroughly—either with butter and flour or a spray designed for baking. This step is crucial to ensure your cake releases easily once baked, saving you from any heartbreaking sticking moments.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Taking a moment here to evenly distribute these spices and leaveners means you’ll get consistent flavor and rise throughout the cake. Set this mixture aside while you move on.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. This creaming step is what creates tiny air pockets in the batter, essential for a tender crumb that practically melts in your mouth.

Step 4: Add Eggs

Next, add the eggs one at a time, beating well after each addition to fully incorporate them into the butter-sugar mixture. This steady introduction keeps your batter smooth and uniform, preventing any curdling and making the cake texture wonderfully even.

Step 5: Incorporate Pumpkin and Vanilla

Blend in the pumpkin puree and vanilla extract until fully combined. The pumpkin lends luscious moisture and that deep autumnal flavor, while vanilla adds warmth and universal sweetness that ties everything together.

Step 6: Alternate Dry Ingredients and Buttermilk

Now it’s time to add your dry ingredients and buttermilk in alternating batches, starting and ending with the dry mix. This technique helps keep the batter smooth and prevents overmixing, which can lead to a tough cake. Mix just until everything is incorporated—you want a batter that is light yet dense with incredible moisture.

Step 7: Pour into Pan and Bake

Pour your batter evenly into the prepared Bundt pan and spread it smoothly with a spatula for an even bake. Bake for 65 to 75 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.

Step 8: Cool and Remove from Pan

Allow the cake to cool in the pan for about 15 minutes, giving it time to set, then carefully invert it onto a wire rack to cool completely. This cooling step is important for developing the delightful crust and making the cake easier to slice without crumbling.

How to Serve Buttermilk Pumpkin Pound Cake

Garnishes

While the cake is flavorful all on its own, a dusting of powdered sugar or a drizzle of simple glaze adds a beautiful finish. For an extra indulgent touch, top slices with a dollop of whipped cream or a scoop of vanilla ice cream. Toasted pecans or a sprinkle of cinnamon on top can also elevate your serving game and add texture.

Side Dishes

This cake pairs wonderfully with warm beverages like chai tea, coffee, or a spiced latte, making it perfect for chilly afternoons or festive brunches. A fresh fruit salad with crisp apples or citrus can provide a bright counterpoint, balancing the cake’s rich sweetness.

Creative Ways to Present

Serving your Buttermilk Pumpkin Pound Cake in slices stacked with layers of cinnamon-spiced cream cheese frosting turns it into a show-stopping dessert. You can also cut it into cubes and layer with whipped cream and candied nuts for a delightful trifle. For a casual touch, wrap individual slices in parchment and tie them with twine—perfect as thoughtful gifts.

Make Ahead and Storage

Storing Leftovers

After baking, store your Buttermilk Pumpkin Pound Cake in an airtight container at room temperature for up to three days. This keeps the cake moist and flavorful, perfect for snacking or unexpected guests.

Freezing

If you want to plan ahead, this cake freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then foil, placing it in a freezer bag. It can be frozen for up to three months without losing its delicious texture or flavor.

Reheating

To enjoy the cake warm, thaw frozen slices overnight in the refrigerator, then heat gently in the microwave for about 20 seconds or in a low oven wrapped in foil. Warm cake paired with a bit of butter or cream cheese frosting tastes like a freshly baked treat every time.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pie filling, as the pie filling contains added sugars and spices that can alter the texture and sweetness of your cake.

What if I don’t have buttermilk? Can I substitute something else?

You can make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk and letting it sit for 5 to 10 minutes before using.

Can I make this cake gluten-free?

Replacing the all-purpose flour with a gluten-free flour blend may work, but results can vary. It’s best to use a blend designed for baking and possibly add xanthan gum for structure.

Why do I need to alternate dry ingredients and buttermilk?

Alternating helps maintain a smooth batter and prevents overmixing, which protects the cake’s tender crumb from becoming dense or tough.

How long does the cake keep fresh?

Stored properly at room temperature in an airtight container, the cake stays fresh for up to three days and up to a week if refrigerated.

Final Thoughts

There’s something truly comforting about a slice of Buttermilk Pumpkin Pound Cake that combines the best of buttery richness, seasonal pumpkin flavor, and just the right hint of spice. Baking this cake will not only fill your kitchen with that warm, inviting aroma but also reward you with delicious bites perfect for any time of day. Trust me, once you try this recipe, it will be a staple you turn to every pumpkin season and beyond.

Print