If you’ve been searching for a cake that feels like a cozy fall day wrapped in a tender, golden crumb, Buttermilk Pumpkin Pound Cake is about to become your new signature dessert. This irresistible treat blends earthy pumpkin with tangy buttermilk for a cake that’s impossibly moist, rich in warming spices, and crowned with a sweet glaze. Whether you’re baking for a holiday gathering or sneaking an afternoon slice with coffee, this classic always delivers big autumn flavor with minimal fuss.

Buttermilk Pumpkin Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Buttermilk Pumpkin Pound Cake is how it relies on everyday ingredients that work magic together. From the heady aroma of spices to the smooth lushness of pumpkin and buttermilk, each item makes a distinct difference in taste and texture.

All-purpose flour: The structure behind the cake’s tender crumb—a classic, reliable choice that keeps things light but sturdy.
Baking powder: Provides the essential lift, so the cake rises beautifully in the oven.
Baking soda: Reacts with the buttermilk to add even more loft and a subtle tang.
Salt: Balances sweetness and accentuates all the warm, spicy notes.
Ground cinnamon: Delivers that unmistakable autumn flavor everyone adores.
Ground nutmeg: Lends a gentle nuttiness for added depth.
Ground cloves: Just a hint rounds out the spice profile with a deep, fragrant touch.
Unsalted butter (softened): Creates a rich, melt-in-your-mouth texture—make sure it’s at room temp for best results.
Granulated sugar: Sweetens the cake and helps it achieve a golden-brown crust.
Large eggs: Bind everything together and add moisture—room temperature eggs work best for smooth blending.
Canned pumpkin puree: The star of the show—choose pure pumpkin, not pumpkin pie filling, for pure autumn flavor.
Buttermilk: Brings an irresistible tang and moist crumb, making every bite cloud-soft.
Vanilla extract: Ties all the flavors together with an inviting, comforting aroma.
Powdered sugar (for glaze): Makes a sweet, glossy finish if you want to dress up your cake.
Buttermilk or milk (for glaze): A splash is all you need for a smooth, pourable drizzle.
Vanilla extract (for glaze): Just a little extra to carry vanilla throughout every bite.

How to Make Buttermilk Pumpkin Pound Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Take a 10-cup Bundt or tube pan and grease it generously, then dust lightly with flour to prevent any sticky mishaps. This simple step means your Buttermilk Pumpkin Pound Cake will turn out in one gorgeous piece—and who doesn’t want that beautiful signature swirl?

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisking aerates the flour and ensures the spices are perfectly dispersed for even, cozy flavor in every bite.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy—a solid three minutes will do the trick. This step is what gives your cake that magical lift and lightness.

Step 4: Add Eggs and Pumpkin

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the pumpkin puree and vanilla extract, blending just until smooth. Your kitchen should be smelling heavenly by now!

Step 5: Combine Wet and Dry, Add Buttermilk

With the mixer on low, add the flour mixture to the butter mixture in thirds, alternating with the buttermilk. Begin and end with the dry ingredients, and be gentle—just mix until combined. This keeps your Buttermilk Pumpkin Pound Cake wonderfully tender.

Step 6: Bake and Cool

Pour the batter into your prepared pan and smooth the top. Slide it into the oven for 55–65 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes before turning it onto a wire rack to cool completely. (Resist the urge to rush—this step avoids any sticking or breaking!)

Step 7: Make and Drizzle the Glaze

If you’re going for the optional glaze, whisk together powdered sugar, buttermilk, and vanilla extract until silky smooth. Drizzle over your cooled Buttermilk Pumpkin Pound Cake, and marvel at those glossy ribbons cascading over the edges.

How to Serve Buttermilk Pumpkin Pound Cake

Garnishes

Dress up each slice with a snowy dusting of powdered sugar, a scattering of toasted pecans or walnuts, or a gentle sprinkle of cinnamon. If you opted for the glaze, let it drip over the sides or pile on extra for the sweet tooths!

Side Dishes

Pair your Buttermilk Pumpkin Pound Cake with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a spoonful of cinnamon-scented applesauce. For brunch, coffee or chai makes a winning match.

Creative Ways to Present

Transform this classic by serving cubes of cake with caramel dip for a crowd-pleasing dessert board, or layer slices with spiced whipped cream for a festive trifle. Mini individual Bundts also make charming gifts or party treats!

Make Ahead and Storage

Storing Leftovers

Keep your Buttermilk Pumpkin Pound Cake at its freshest by wrapping it tightly in plastic wrap or storing it in an airtight cake container at room temperature. It stays super moist for days, and the flavors only improve as they mingle.

Freezing

If you want to savor your cake over the weeks ahead, wrap slices or the whole cake—unglazed—in two layers of plastic wrap and pop in a freezer bag. It keeps beautifully for up to three months. Thaw overnight in the fridge or at room temp when you’re ready for a treat.

Reheating

To enjoy that oven-fresh softness, microwave a slice for just 10–15 seconds or warm gently in a low oven. If you froze without glaze, add it after thawing for maximum freshness and shine.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just make sure your fresh pumpkin is roasted and puréed until smooth, then measure and use just as you would the canned version. Homemade puree might carry a little more moisture, so you can blot it with paper towels if needed.

What if I don’t have buttermilk?

No worries—you can make a quick substitute by adding 1 1/2 teaspoons lemon juice or white vinegar to 1/2 cup regular milk. Let it sit for five minutes and you’re good to go!

How do I know when the cake is done?

When a toothpick inserted in the thickest part comes out clean (or with just a moist crumb or two), your Buttermilk Pumpkin Pound Cake is ready to cool. Avoid overbaking, as that can dry out the delicate crumb.

Can I make this recipe gluten free?

Yes! Substitute your favorite one-to-one gluten free flour blend for the all-purpose flour. Just keep an eye on texture—it should still hold together loosely but won’t be quite as tender as the original.

Is the glaze necessary?

The cake is delicious with or without the glaze, so it’s totally up to you. The glaze adds a sweet finish, but the cake’s flavor is bold enough to shine on its own, especially if you opt to serve it with whipped cream or fruit.

Final Thoughts

If you’re craving a cake that perfectly captures all the flavors of fall, you just can’t go wrong with Buttermilk Pumpkin Pound Cake. It’s the kind of dessert that turns a simple moment into a celebration and might just become your go-to recipe for years to come. Give it a try and share the cozy, buttery, spiced goodness with everyone you love!