Buttermilk Pumpkin Pound Cake is a rich, moist dessert that beautifully blends the warmth of autumn spices with the creamy tang of buttermilk. Infused with pumpkin purée and cozy notes of cinnamon, nutmeg, and cloves, this cake boasts a tender crumb and golden crust that’s perfect for fall gatherings.
The buttermilk adds depth and moisture, making every bite incredibly soft and flavorful. Whether topped with a simple glaze, dusted with powdered sugar, or served plain with coffee, this pound cake is a comforting, seasonal treat that celebrates the flavors of fall in the most delicious and nostalgic way.
If you’re looking for the perfect fall dessert that’s rich, moist, warmly spiced, and incredibly satisfying, this Buttermilk Pumpkin Pound Cake is the ultimate bake. It combines the dense, buttery texture of a classic pound cake with the earthy sweetness of pumpkin and the tang of buttermilk.
Buttermilk Pumpkin Pound Cake Recipe
Description
Buttermilk Pumpkin Pound Cake is a rich, moist dessert that blends the earthy sweetness of pumpkin with the tang of buttermilk.
With a dense yet tender crumb, it's warmly spiced with cinnamon, nutmeg, and cloves, making it perfect for cozy autumn gatherings.
This cake boasts a beautiful golden-orange hue and is often topped with a simple glaze or dusting of powdered sugar.
Ideal for fall brunches, Thanksgiving tables, or a comforting teatime treat, it balances nostalgia with indulgence in every bite.
Ingredients
For the Glaze (optional but recommended):
Instructions
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Preheat your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan or spray with baking spray that includes flour. Set aside.
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In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine thoroughly. These spices are key to developing that warm autumn flavor.
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In a large mixing bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar together on medium-high speed for about 3–4 minutes, until light and fluffy. This step is essential for creating a tender crumb and proper rise.
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Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
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Reduce the mixer speed to low and add in the pumpkin puree and vanilla extract. Don’t worry if the mixture looks slightly curdled — it will smooth out once the flour and buttermilk are added.
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With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions (flour–buttermilk–flour–buttermilk–flour). Mix just until combined. Be careful not to overmix or the cake could become dense.
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Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
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Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
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Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack. Let it cool completely before glazing or slicing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 10g50%
- Cholesterol 75mg25%
- Sodium 250mg11%
- Total Carbohydrate 50g17%
- Dietary Fiber 2g8%
- Sugars 35g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Buttermilk Pumpkin Pound Cake is a velvety, moist, and warmly spiced dessert that combines the richness of traditional pound cake with the seasonal flair of pumpkin puree and tangy buttermilk.
It’s ideal for fall gatherings, Thanksgiving, or even as a cozy weekend bake.
Here are the best tips and tricks to make yours unforgettable, along with clever serving ideas.
Baking Tips for the Perfect Texture
1. Use Room Temperature Ingredients
Start with room-temperature butter, eggs, and buttermilk. This helps the batter emulsify more smoothly, ensuring even texture and volume.
2. Cream Butter and Sugar Well
Beat the butter and sugar for at least 4–5 minutes until it’s pale and fluffy. This step traps air into the batter, which is essential for a tender crumb in pound cakes.
3. Use Canned Pumpkin Puree (Not Pie Filling)
Make sure you're using 100% pure pumpkin puree. Pumpkin pie filling has added sugars and spices that could throw off the flavor and texture.
4. Don’t Overmix the Batter
After adding the dry ingredients, mix only until everything is combined. Overmixing leads to a dense, rubbery cake instead of one that’s moist and tender.
5. Use Full-Fat Buttermilk
The acidity in buttermilk reacts with baking soda to give lift, and its fat adds richness and moisture. If you don’t have buttermilk, mix 1 cup whole milk with 1 tablespoon of white vinegar or lemon juice and let sit for 5–10 minutes.
6. Test for Doneness Properly
Use a skewer or cake tester inserted into the center; it should come out clean or with a few moist crumbs. Since it’s a dense cake, baking may take up to 60–70 minutes at 325–350°F (165–175°C).
Serving & Presentation Tricks
1. Let It Cool in the Pan First
Cool the cake in the pan for 10–15 minutes before turning it out. This prevents cracking or breaking, especially since it’s very moist.
2. Glaze it Right
Drizzle with a simple maple glaze (powdered sugar, maple syrup, a splash of milk) or cream cheese glaze. Add chopped pecans or a dusting of cinnamon for extra flair.
3. Serve with Something Cool and Creamy
Pair slices with a scoop of vanilla bean ice cream, cinnamon whipped cream, or a dollop of crème fraîche. These cool toppings contrast beautifully with the cake’s warmth.
4. Slice with a Serrated Knife
Because the cake is dense and moist, a serrated bread knife ensures neat slices without crumbling.
5. Use Mini Loaf Pans for Gifting
Turn the recipe into mini pound cakes using smaller loaf pans. They make great edible gifts wrapped in parchment and tied with twine.
Seasonal Variations & Make-Ahead Tips
1. Add Fall Spices
Even if your recipe calls for just cinnamon, enhance the seasonal profile with nutmeg, ginger, clove, and a pinch of allspice.
2. Add a Crunchy Topping
Sprinkle the batter with cinnamon-sugar or streusel before baking to create a sweet crust. Chopped pecans or walnuts also work well on top.
3. Make It Ahead
This cake tastes even better the next day as the flavors develop. Wrap tightly and store at room temperature for up to 3 days, or refrigerate up to 5 days.
4. Freeze for Later
Slice the cooled cake, wrap each piece in plastic wrap and foil, and freeze. Perfect for a quick dessert or unexpected guests.
Make the Glaze (Optional)
While the cake cools, whisk together the powdered sugar, buttermilk, vanilla, and a pinch of cinnamon (if using) until smooth. Adjust consistency with more sugar (thicker) or more buttermilk (thinner).
Drizzle over the cooled cake and allow the glaze to set for 10–15 minutes before serving.
Tips for Success
- Room temperature ingredients (butter, eggs, buttermilk) help the batter mix smoothly and evenly.
- If you don’t have buttermilk, substitute with ½ cup milk + 1½ teaspoons vinegar or lemon juice, let it sit for 5–10 minutes.
- Use canned pumpkin puree — not pumpkin pie mix — for best texture and flavor.
- Let the cake cool fully before glazing to avoid the glaze melting and soaking in.
- Store the cake tightly covered at room temperature for up to 3 days, or in the fridge for up to 5 days.
Variations
- Streusel swirl: Layer a cinnamon-sugar streusel in the middle of the batter before baking for extra texture.
- Nutty twist: Fold in ½ cup of chopped toasted pecans or walnuts.
- Chocolate chip version: Add ½ cup mini chocolate chips for a decadent touch.
- Loaf version: Bake in two 9x5 loaf pans for 50–60 minutes (great for gifting).
Servings & Occasion
- Serves: 12–14 slices
- Perfect for: Thanksgiving dessert, cozy fall brunches, potlucks, or a sweet ending to Sunday dinner.
This Buttermilk Pumpkin Pound Cake is a beautiful blend of classic baking and seasonal flavors. With its dense crumb, rich spices, and tangy glaze, it’s guaranteed to become a fall favorite in your kitchen. Whether served plain or drizzled with glaze, it’s the kind of cake that tastes like autumn in every bite.
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Frequently Asked Questions
What makes Buttermilk Pumpkin Pound Cake moist and tender?
Buttermilk is the secret to this cake’s incredibly soft and moist crumb. It adds a slight tang that balances the sweetness and reacts with baking soda or baking powder to create a light, fluffy texture.
Combined with pumpkin purée—which naturally adds moisture and richness—the result is a dense but soft pound cake that’s neither dry nor overly heavy.
Can I use fresh pumpkin instead of canned?
Yes, you can substitute canned pumpkin with homemade purée. To do so, roast or steam fresh pumpkin (like sugar pie pumpkin), then blend it until smooth and strain to remove excess moisture.
Canned pumpkin is thicker and more consistent, so if using fresh, aim for a dense texture to avoid a soggy cake. Avoid using pumpkin pie filling, which contains added sugar and spices.
What flavors go well with this cake?
Warm autumn spices like cinnamon, nutmeg, ginger, and cloves are the most common. Some recipes also add a hint of vanilla or maple extract.
You can enhance the flavor with a brown sugar glaze or cream cheese frosting, though it’s delicious plain or dusted with powdered sugar.
Chopped pecans or walnuts can also be added for texture and a nutty contrast.
How long does it stay fresh, and how should I store it?
This cake stays moist for 3–4 days at room temperature if stored in an airtight container. For longer storage, refrigerate it for up to 1 week or freeze it (well-wrapped) for up to 3 months.
Let it come to room temperature before serving to enjoy the full flavor and texture.
