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Buttermilk Pumpkin Pound Cake Recipe

Buttermilk Pumpkin Pound Cake Recipe
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★★★★★

5.1 from 18 reviews

This Buttermilk Pumpkin Pound Cake is a moist and flavorful dessert perfect for fall and holiday seasons, combining classic pumpkin spices with a tender, buttery crumb enhanced by tangy buttermilk.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 5 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or use a baking spray with flour to ensure the cake releases easily after baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, which should take about 3 to 5 minutes. This step is critical for creating a tender crumb.
  4. Add Eggs: Add the eggs one at a time into the butter and sugar mixture, beating well after each addition to fully incorporate and maintain the mixture’s airiness.
  5. Incorporate Pumpkin and Vanilla: Mix in the pumpkin puree and vanilla extract until everything is fully combined, adding moisture and autumnal flavor to the batter.
  6. Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the batter in three additions, alternating with the buttermilk—starting and ending with the dry ingredients. Mix just until combined each time to avoid overmixing, which could toughen the cake.
  7. Pour into Pan: Pour the prepared batter into the greased and floured Bundt pan, spreading it evenly with a spatula to ensure uniform baking.
  8. Bake: Bake in the preheated oven for 65 to 75 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  9. Cool and Remove from Pan: Let the cake cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely before slicing, which helps it set and prevents it from breaking apart.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that can alter flavor and texture.
  • Ensure butter is softened (not melted) for proper creaming with sugar.
  • A Bundt pan with a nonstick surface or careful greasing is key to removing the cake cleanly.
  • Do not overmix the batter after adding dry ingredients to keep the cake tender.
  • Let the cake cool completely before slicing to maintain its shape and moisture.
  • Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • This cake can be served plain or with a light dusting of powdered sugar or cream cheese glaze for extra indulgence.

Nutrition

Keywords: pumpkin pound cake, autumn dessert, bundt cake, pumpkin spice cake, buttermilk pound cake

Find it online: https://islawhite.com/buttermilk-pumpkin-pound-cake-recipe/