If you are searching for the ultimate cozy dessert to celebrate autumn or any time you crave a warmly spiced treat, this Buttermilk Pumpkin Pound Cake Recipe will absolutely steal your heart. It’s a perfectly moist, tender pound cake infused with pumpkin puree and warmed by classic spices like cinnamon and nutmeg. Buttermilk enriches the cake with a fantastic tang and softness that keeps each slice melt-in-your-mouth delicious. Whether you’re hosting friends or just treating yourself, this recipe is straightforward and incredibly rewarding, promising a slice of comfort in every bite.
Ingredients You’ll Need
Gathering these simple ingredients is all it takes to create magic. Each plays a vital role, from texture and moisture to that inviting fall flavor and beautiful color. The balance here ensures your cake will be rich yet light, perfectly spiced but never overpowering.
- 1 cup unsalted butter, softened: Provides rich moisture and a tender crumb essential to any pound cake.
- 1 cup granulated sugar: Adds sweetness and helps achieve a fine cake texture.
- 1 cup packed brown sugar: Offers deep caramel notes that complement pumpkin beautifully.
- 4 large eggs: Bind the ingredients and add structure, giving the cake that classic pound cake density.
- 1 cup canned pumpkin puree: The star of the show, bringing earthy sweetness and vibrant color.
- 1 cup buttermilk: Imparts a subtle tang and keeps the cake wonderfully moist.
- 2 ½ cups all-purpose flour: The base that holds everything together with the perfect density.
- 1 teaspoon baking powder: Helps the cake rise just right for a tender crumb.
- 1 teaspoon baking soda: Works with the buttermilk to create an airy texture.
- 1 teaspoon ground cinnamon: Classic warmth that defines the pumpkin spice flavor.
- ½ teaspoon ground nutmeg: Adds a subtle nutty spice that deepens the flavor profile.
- ¼ teaspoon ground ginger: Offers a gentle zing highlighting the other spices.
- ¼ teaspoon salt: Balances the sweetness and enhances all flavors.
- 1 teaspoon vanilla extract: Rounds out the flavors with a smooth, sweet aroma.
- 1 cup powdered sugar: For the glaze that adds extra sweetness and a pretty finish.
- 2 tablespoons milk: To thin the glaze to perfect drizzle consistency.
- ½ teaspoon vanilla extract (for glaze): Enriches the glaze with a touch of warm vanilla.
How to Make Buttermilk Pumpkin Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to a reliable 350°F (175°C). While it warms up, grease and flour a 10-inch Bundt pan thoroughly. This step is crucial to making sure your beautiful cake releases easily after baking.
Step 2: Cream the Butters and Sugars
In a large bowl, beat together the softened butter with both the granulated and brown sugars. Continue until the mixture becomes light and fluffy, which might take a few minutes. This aeration is the secret to a lighter pound cake texture despite its richness.
Step 3: Add Eggs, Pumpkin, and Vanilla
One by one, beat in the eggs, ensuring each is fully incorporated before adding the next. Then stir in the pumpkin puree along with the vanilla extract. This combination brings moisture and that signature pumpkin flavor right into the batter.
Step 4: Combine Dry Spices and Flour
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This pre-mixing ensures even distribution so every bite has a perfect spice balance.
Step 5: Mix Dry Ingredients and Buttermilk
Gradually add the dry flour mixture to your butter and pumpkin batter, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently just until combined; over-mixing can toughen the cake, so keep it light and easy.
Step 6: Pour Batter Into the Pan
Transfer the batter into your prepped Bundt pan, then smooth out the top with a spatula so it bakes evenly. This sets the stage for a stunning, symmetrical pound cake.
Step 7: Bake Until Golden and Done
Bake the cake for 55 to 60 minutes. Test doneness by inserting a toothpick or skewer into the center—if it comes out clean, your cake is ready. This step is crucial for that perfect moist yet fully cooked texture.
Step 8: Cool the Cake Properly
Let the pound cake rest in the pan for about 10 minutes once out of the oven. Then turn it out onto a wire rack to cool completely. Cooling this way prevents the cake from becoming soggy and keeps that crisp edge you want on a pound cake.
Step 9: Make and Drizzle the Glaze
While the cake cools, whisk the powdered sugar, milk, and vanilla extract together until smooth. When the cake is at room temperature, drizzle this glaze generously over the top. It adds charm, sweetness, and a shiny finish that makes the cake look as good as it tastes.
How to Serve Buttermilk Pumpkin Pound Cake Recipe
Garnishes
This Buttermilk Pumpkin Pound Cake Recipe shines on its own but can be elevated with thoughtful garnishes. A sprinkle of chopped toasted pecans or a dusting of cinnamon sugar adds a lovely crunch and intensified aroma. Fresh whipped cream or a dollop of spiced cream cheese frosting lends extra indulgence.
Side Dishes
Pair this cake with a scoop of vanilla ice cream or a spoonful of cinnamon-spiced applesauce for a delightful contrast of flavors. A warm cup of chai tea or a robust coffee complements the spices beautifully, making it a perfect afternoon treat or dessert.
Creative Ways to Present
For a festive twist, slice and serve this cake layered with pumpkin mousse and chopped nuts for a quick trifle. Or, cut into cubes and thread on skewers with marshmallows and caramel drizzle for a fun party presentation. The moist texture means it also works brilliantly as a base for decadent dessert parfaits.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Buttermilk Pumpkin Pound Cake tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it stays fresh for about 2 to 3 days. Refrigeration is an option if your kitchen is warm, but allow the cake to come to room temperature before serving for the best flavor and texture.
Freezing
This pound cake freezes wonderfully. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator or for a few hours at room temperature. The baking spices and moist crumb hold up beautifully in the freezer.
Reheating
If you’d like to enjoy a warm slice, pop the cake or individual slices in a 300°F oven for 10-15 minutes. You can also microwave single slices for about 15 seconds to bring back that just-baked softness instantly. A quick warm-up enhances the cake’s comforting flavors wonderfully.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just roast and puree it yourself until smooth, then measure out one cup. Keep in mind fresh pumpkin has a higher water content, so draining some excess moisture ensures your cake won’t become too wet.
Is this recipe suitable for substitutions to make it dairy-free?
You can substitute dairy butter with plant-based margarine and use a dairy-free buttermilk alternative like almond milk with a tablespoon of vinegar. This will alter the flavor slightly but still give you a tasty, moist pound cake.
How spicy is the cake with all the spices included?
The spices in this Buttermilk Pumpkin Pound Cake Recipe are balanced and mild, enhancing rather than overpowering the pumpkin flavor. If you prefer, you can adjust the amounts to suit your personal taste, adding more cinnamon or nutmeg as desired.
Can I make this cake in a loaf pan instead of a Bundt pan?
Absolutely! Just expect a longer baking time—start checking at around 60 minutes and adjust as necessary. The loaf pan shape will change the cake’s texture slightly but the flavor remains equally delicious.
What can I do if my cake is drying out?
To avoid dryness, be careful not to overbake. Also, make sure to measure flour accurately by spooning it into the cup rather than scooping. Storing the cake properly wrapped will help maintain moisture. Adding the buttermilk in the recipe helps keep it tender as well.
Final Thoughts
If you want to experience a slice of autumnal bliss that’s both classic and effortless, you have to try this Buttermilk Pumpkin Pound Cake Recipe. Its tender, spiced crumb and tangy glaze create a perfect harmony of flavors that will quickly become a favorite in your baking repertoire. Share it with friends, savor it solo, and enjoy the comforting warmth of pumpkin in every bite.
Print
Buttermilk Pumpkin Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 15-20 minutes
- Yield: 6-6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Buttermilk Pumpkin Pound Cake is a moist and flavorful fall dessert combining the richness of butter and the warm spices of cinnamon, nutmeg, and ginger with the subtle tang of buttermilk and pumpkin puree. Finished with a simple vanilla glaze, it’s perfect for gatherings or cozy autumn afternoons.
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
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure the cake releases easily after baking.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add eggs and pumpkin: Beat in the eggs one at a time to fully incorporate them. Then mix in the pumpkin puree and vanilla extract until well blended.
- Whisk 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.
- Combine batter: Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined to keep the cake tender.
- Pour batter and smooth: Pour the batter into the prepared Bundt pan and smooth the top evenly with a spatula.
- Bake the cake: Bake 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 the cake: Allow the cake to cool in the pan for 10 minutes, then invert the cake onto a wire rack to cool completely to room temperature.
- Prepare glaze and finish: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake before serving for a sweet finishing touch.
Notes
- Make sure the butter is softened for easier creaming with the sugars.
- Do not overmix the batter when combining the dry and wet ingredients to keep the cake tender.
- Check doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
- The glaze can be adjusted for thickness by adding more milk for a thinner drizzle or more powdered sugar for a thicker glaze.
