If you adore the warm spices and cozy flavors of fall, then this Buttermilk Pumpkin Pound Cake Recipe is going to be your new favorite treat. This delightful cake brings together the richness of buttermilk and the natural sweetness of pumpkin puree, all wrapped up with a blend of cinnamon, nutmeg, and ginger. With its tender crumb and moist texture, each bite feels like a comforting hug. Whether you’re baking for a holiday gathering or simply want to brighten an ordinary afternoon, this recipe delivers a stunning cake that everyone will rave about.
Ingredients You’ll Need
All the ingredients for this Buttermilk Pumpkin Pound Cake Recipe are straightforward and pantry-friendly, but each plays a vital role in creating the perfect balance of flavor, texture, and color. From the creamy butter to the aromatic spices, these simple components come together to produce something truly special.
- 1 cup unsalted butter, softened: Provides moisture and richness for a tender crumb.
- 1 cup granulated sugar: Adds sweetness and helps in retaining moisture.
- 1 cup packed brown sugar: Enhances flavor with a hint of molasses and keeps the cake moist.
- 4 large eggs: Bind the ingredients and contribute to the cake’s structure.
- 1 cup canned pumpkin puree: Offers natural sweetness, moisture, and that signature pumpkin flavor.
- 1 cup buttermilk: Adds acidity that tenderizes the crumb and balances sweetness.
- 2 ½ cups all-purpose flour: The base that gives the cake its solid structure.
- 1 teaspoon baking powder: Helps the cake rise evenly and stay fluffy.
- 1 teaspoon baking soda: Works with buttermilk to create a light texture.
- 1 teaspoon ground cinnamon: Brings warm spice depth to the cake’s flavor.
- ½ teaspoon ground nutmeg: Adds a subtle nutty spice accent.
- ¼ teaspoon ground ginger: Gives a slight zing that complements the pumpkin perfectly.
- ¼ teaspoon salt: Balances sweetness and enhances all flavors.
- 1 teaspoon vanilla extract: Rounds out the flavor profile with sweet, aromatic notes.
- 1 cup powdered sugar (for glaze): For a smooth, sweet finish.
- 2 tablespoons milk (for glaze): Creates the perfect consistency for drizzling.
- ½ teaspoon vanilla extract (for glaze): Adds extra flavor depth to the glaze.
How to Make Buttermilk Pumpkin Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by warming your oven to 350°F (175°C) and greasing and flouring a 10-inch Bundt pan. This ensures your cake bakes evenly and releases beautifully after cooling, which is essential for that stunning presentation.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. This process incorporates air, which contributes to the cake’s tender texture and delightful rise.
Step 3: Add Eggs and Pumpkin Puree
Next, add 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. The pumpkin adds moisture and that wonderful autumnal flavor we all crave.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Combining these dry spices with the flour ensures an even distribution of flavor throughout the cake.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mixing just until combined helps maintain a light and tender crumb without overworking the batter.
Step 6: Pour Batter and Bake
Pour the finished batter into the prepared Bundt pan, smoothing the top so it bakes evenly. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean—your sign that it’s perfectly cooked.
Step 7: Cool the Cake
Allow the cake to cool in the pan for 10 minutes—this helps prevent breaking apart—and then invert it onto a wire rack to cool completely. Cooling fully is key before adding any glaze or cutting.
Step 8: Optional Glaze
Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle this glaze over the cooled cake for an extra touch of sweetness and a pretty, shiny finish that elevates your presentation.
How to Serve Buttermilk Pumpkin Pound Cake Recipe
Garnishes
For garnishes, consider a sprinkle of cinnamon or a few toasted pumpkin seeds on top alongside the glaze. These small touches add a delightful crunch and depth of flavor, making each slice visually inviting and even more delicious.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to balance its richness. For a cozy drink companion, a warm cup of chai latte or freshly brewed coffee complements the fragrant spices perfectly.
Creative Ways to Present
Try slicing the cake and layering it with cream cheese frosting for a rustic pumpkin cake trifle, or serve individual slices drizzled with caramel sauce and garnished with candied pecans for an impressive dessert offering.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Buttermilk Pumpkin Pound Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature to keep it moist for up to 3 days. This way, the cake stays soft and flavorful without drying out.
Freezing
You can freeze the cake either whole or sliced. Wrap it well in plastic and then foil to prevent freezer burn. When wrapped properly, it stays fresh for up to 3 months—perfect for prepping ahead of time for holidays or special occasions.
Reheating
To enjoy the cake warm, simply microwave a slice for 15-20 seconds or let it come to room temperature before serving. Reheating enhances the softness, especially if you plan to pair it with something like ice cream or a warm beverage.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but be sure to cook and puree fresh pumpkin properly before using it in this Buttermilk Pumpkin Pound Cake Recipe to maintain the right moisture and texture. Fresh pumpkin tends to have more water, so drain any excess moisture for the best results.
Is there a substitute for buttermilk?
You can easily substitute buttermilk by mixing one tablespoon of lemon juice or white vinegar with one cup of milk. Let it sit for about 5 minutes before using. This acidic mixture replicates the tang and tenderizing effect of buttermilk perfectly.
Can I make this cake gluten-free?
Yes, by using a 1-to-1 gluten-free flour blend that includes xanthan gum, you can make a delicious gluten-free version without sacrificing texture or flavor. Just be mindful that baking times might vary slightly.
How long will the cake stay fresh without refrigeration?
At room temperature, the cake typically stays fresh for 2 to 3 days when stored properly in an airtight container. After that, its texture can start to dry out, so refrigeration or freezing is recommended for longer storage.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Adding chopped pecans, walnuts, or even chocolate chips into the batter before baking adds texture and an extra layer of indulgence. Just fold them in gently to avoid overmixing the batter.
Final Thoughts
There is something truly irresistible about homemade pumpkin pound cake, especially when it’s as rich and tender as this Buttermilk Pumpkin Pound Cake Recipe. It’s a wonderful way to celebrate the flavors of fall or to simply treat yourself and loved ones to a slice of comfort and joy. I can’t wait for you to give it a go and see how quickly this cake becomes a staple in your baking repertoire.
Print
Buttermilk Pumpkin Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This buttermilk pumpkin pound cake is a moist, spiced treat perfect for fall. Combining the richness of butter and the subtle sweetness of pumpkin puree with warm spices, it’s baked to golden perfection in a Bundt pan and optionally topped with a smooth vanilla glaze.
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 (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 thoroughly to prevent sticking.
- 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 will incorporate air for a tender cake.
- Add Eggs and Pumpkin: Beat in the eggs one at a time to ensure even incorporation. Then mix in the pumpkin puree and 1 teaspoon of vanilla extract until well 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. This ensures the spices and leavening agents are evenly distributed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture in batches, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing and toughening the cake.
- Pour into Pan: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
- 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 baked.
- Cool: Allow the cake to cool in the pan for 10 minutes to firm up, then invert it onto a wire rack to cool completely to room temperature.
- Optional Glaze: In a small bowl, whisk together the powdered sugar, milk, and ½ teaspoon vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake before serving for a sweet finishing touch.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- The cake is delicious served plain or with the vanilla glaze for added sweetness.
- Store leftover cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute maple syrup for brown sugar for a different flavor profile.
