Buttermilk Pumpkin Pound Cake: A Cozy and Delicious Treat

This Buttermilk Pumpkin Pound Cake is a moist, spiced cake that’s perfect for fall or any time you crave a warm, comforting dessert.

The addition of buttermilk gives the cake a tender crumb, while pumpkin puree and aromatic spices bring richness and flavor. Whether you serve it plain, with a dusting of powdered sugar, or topped with a glaze, it’s a dessert that never fails to impress!

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• 10-inch Bundt pan
• Spatula
• Cooling rack

Ingredients Overview

• Pumpkin Puree: Adds moisture and earthy sweetness.
• Buttermilk: Ensures a soft and tender texture.
• Spices: Warm spices like cinnamon, nutmeg, and cloves create a classic pumpkin flavor.
• Butter and Sugar: The foundation for a rich, flavorful pound cake.
• Eggs: Provide structure and help the cake rise slightly.

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
• 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

Step-by-Step 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.

2. Combine Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

3. Cream Butter and Sugar

• In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3–5 minutes.

4. Add Eggs

• Add the eggs one at a time, beating well after each addition.

5. Incorporate Pumpkin and Vanilla

• Mix in the pumpkin puree and vanilla extract until fully combined.

6. Alternate Dry Ingredients and Buttermilk

• Gradually add the dry ingredients in three additions, alternating with the buttermilk (starting and ending with the dry ingredients). Mix just until combined—do not overmix.

7. Pour into Pan

• Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.

8. Bake

• Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool and Remove from Pan

• Let the cake cool in the pan for 15 minutes, then carefully invert it onto a cooling rack to cool completely.

Recipe Tips

• Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smooth batter.
• Don’t Skip Greasing: Properly prepare the Bundt pan to prevent sticking.
• Spice Variation: Customize the spice mix to your taste; add a touch of ginger or allspice if desired.
• Glaze Option: Drizzle with a simple powdered sugar glaze or cream cheese icing for added sweetness.

What to Serve With This Recipe

• A dollop of whipped cream or a scoop of vanilla ice cream.
• A dusting of powdered sugar for a simple presentation.
• Serve with a cup of coffee, tea, or spiced cider for a cozy pairing.

Frequently Asked Questions

Can I use homemade pumpkin puree?
Yes! Just make sure it’s well-drained and smooth to avoid excess moisture.

What can I substitute for buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.

How should I store this cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I freeze the cake?
Absolutely. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

• Sprinkle with toasted pecans or walnuts for extra texture.
• Pair with a caramel or maple glaze for a decadent finish.
• Serve as a breakfast treat alongside your favorite latte or coffee.

This Buttermilk Pumpkin Pound Cake is sure to become a favorite for any occasion!

Buttermilk Pumpkin Pound Cake

This Buttermilk Pumpkin Pound Cake is a moist, spiced cake that's perfect for fall or any time you crave a warm, comforting dessert.

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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
• 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

 

• 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.
• Combine Dry Ingredients
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
• Cream Butter and Sugar
• In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3–5 minutes.
• Add Eggs
• Add the eggs one at a time, beating well after each addition.
• Incorporate Pumpkin and Vanilla
• Mix in the pumpkin puree and vanilla extract until fully combined.
• Alternate Dry Ingredients and Buttermilk
• Gradually add the dry ingredients in three additions, alternating with the buttermilk (starting and ending with the dry ingredients). Mix just until combined—do not overmix.
• Pour into Pan
• Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.
• Bake
• Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Remove from Pan
• Let the cake cool in the pan for 15 minutes, then carefully invert it onto a cooling rack to cool completely.