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!