If you’ve been searching for a cozy, moist, and utterly flavorful dessert to celebrate the fall season or any special occasion, this Buttermilk-Pumpkin Pound Cake Recipe is an absolute must-try. It captures the warm spices of cinnamon, ginger, nutmeg, and cloves, harmonizing beautifully with the rich sweetness of pumpkin purée and the tangy softness from buttermilk. The dense yet tender crumb makes every bite a delight, perfect for sharing with friends and family or simply indulging yourself on a quiet afternoon.
Ingredients You’ll Need
These ingredients are straightforward but play crucial roles in building the perfect texture, delightful flavor, and inviting color of this cake. Each element is thoughtfully chosen to bring out the very best in this Buttermilk-Pumpkin Pound Cake Recipe.
- 3 cups all-purpose flour (plus more for dusting): Provides the sturdy structure needed for a classic pound cake.
- 1 tablespoon ground cinnamon: Adds warmth and a signature pumpkin-spice note.
- 2 teaspoons ground ginger: Gives a slight zing that balances the sweetness.
- 1 teaspoon ground nutmeg (preferably freshly grated): Enhances the aromatic depth and complexity.
- ½ teaspoon ground cloves: Offers a subtle earthiness to round out the spices.
- ½ teaspoon ground allspice: Brings a perfect blend of peppery, cinnamon, and clove flavors.
- 2 teaspoons baking powder: Helps the cake rise and stay light.
- 1 teaspoon baking soda: Works with the buttermilk to lift and tenderize the crumb.
- 1 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 2 cups packed dark brown sugar: Deep molasses flavor that complements the pumpkin’s earthiness.
- 1 cup white sugar: Adds sweetness and helps with the cake’s tender texture.
- 1 cup butter (softened): Provides richness and moistness for a luxurious mouthfeel.
- 2 teaspoons vanilla extract or paste: Adds a sweet, creamy accent and rounds out the spice notes.
- 7 eggs (room temperature): The essential binder that contributes to the cake’s dense but delicate crumb.
- 1 cup buttermilk (well shaken before measuring): Adds tang and moisture, keeping the pound cake wonderfully soft.
- 1 (15-ounce) can of pumpkin purée: The star ingredient that delivers moistness, color, and iconic pumpkin flavor.
How to Make Buttermilk-Pumpkin Pound Cake Recipe
Step 1: Prep and Mix Dry Ingredients
Start by preheating your oven to 350°F. In a mixing bowl, combine the flour with the cinnamon, ginger, nutmeg, cloves, allspice, baking powder, baking soda, and salt. For an even lighter texture, sift these ingredients into another bowl—this ensures everything is evenly distributed and clump-free, setting the stage for the perfect cake crumb.
Step 2: Cream Butter and Sugars
In a separate large bowl, cream together the dark brown sugar, white sugar, softened butter, and vanilla extract with a mixer on medium-high speed. This step is super important because it incorporates air, giving the cake its light, fluffy texture. Don’t forget to scrape down the sides of the bowl periodically so every bit of butter gets well mixed in.
Step 3: Beat in Eggs and Alternate Dry Ingredients with Buttermilk
Next, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, alternate adding the flour mixture and the buttermilk. Start by mixing in about half a cup of the flour blend, then add a splash of buttermilk. Repeat this process until all the flour and buttermilk are combined, but be careful not to overmix. Finally, gently fold in the luscious pumpkin purée which will bring that signature moist texture and color to the batter.
Step 4: Prepare the Pan and Pour Batter
Grease and dust a 12-cup bundt pan generously with flour—this step is a game-changer to prevent sticking and ensure a flawless easy release. Then pour your batter evenly into the pan, smoothing the top for even baking.
Step 5: Bake and Cool
Bake for 55 to 60 minutes or until a long skewer inserted in the center comes out completely clean. After baking, let the cake cool in the pan for at least an hour. When it’s cool enough, run a knife around the edges to loosen it. Invert onto a wire rack to finish cooling—this cooling process helps set the cake’s crumb and makes cutting much neater.
Step 6: Serve or Store
Once cooled, transfer the cake to a stand or platter. If you aren’t serving immediately, store it under an airtight cake dome to keep it fresh and moist. This Buttermilk-Pumpkin Pound Cake Recipe pairs beautifully with bourbon caramel or a scoop of your favorite fall-inspired ice cream.
How to Serve Buttermilk-Pumpkin Pound Cake Recipe
Garnishes
Simple garnishes can elevate your cake to stunning dessert status. Consider a light dusting of powdered sugar or a drizzle of bourbon caramel sauce to bring out the warm spice flavors. You might also top slices with chopped toasted pecans or a dollop of whipped cream spiked with a touch of cinnamon for an extra festive touch.
Side Dishes
This cake pairs wonderfully with warm beverages like chai tea, spiced coffee, or hot apple cider. For a brunch spread, serve it alongside fresh fruit or a creamy cheese plate to balance the cake’s sweetness. It’s an all-star companion for any autumn gathering or holiday meal.
Creative Ways to Present
Want to impress your guests? Slice the pound cake thickly and serve it as French toast for a brunch twist. You can also cut into cubes and layer it with whipped cream and spiced pumpkin mousse for a stunning trifle. The versatility of this Buttermilk-Pumpkin Pound Cake Recipe makes it a great canvas for culinary creativity.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or keep it under a cake dome to maintain its moisture and flavor. Stored properly at room temperature, it will stay fresh for about 3 to 4 days, allowing you to savor the deliciousness even the next day.
Freezing
For longer storage, the cake freezes beautifully. Wrap tightly in plastic wrap and then foil to prevent freezer burn. When stored in the freezer, it can last up to 2 months without losing its incredible flavor or texture.
Reheating
To enjoy the cake after freezing or chilling, gently warm individual slices in a microwave for 15 to 20 seconds. This quick reheating brings back that freshly baked, melt-in-your-mouth sensation perfect for cozy treats.
FAQs
Can I substitute fresh pumpkin for canned pumpkin purée?
Yes, you can! Just make sure to cook and puree the pumpkin properly to a smooth texture before measuring it for the recipe. The canned version just offers convenience and consistent moisture content.
Why is buttermilk important in this recipe?
Buttermilk adds a pleasant tanginess and acidity which reacts with baking soda, creating bubbles that make the pound cake tender and moist without being dense or heavy.
Can I use a different type of pan?
A bundt pan is ideal for this recipe to create the perfect shape and even baking. However, you can use a loaf pan or two 9×5-inch pans—just adjust the baking time accordingly and keep an eye on doneness.
Is it necessary to sift the dry ingredients?
Sifting helps avoid clumps and ensures even distribution of spices and leavening agents. While not mandatory, it improves the overall texture and consistency of the cake.
Can I make this recipe vegan or dairy-free?
Modifying this recipe for vegan or dairy-free needs some experimentation—substitute buttermilk with a plant-based milk and lemon juice, use vegan butter, and replace eggs with flax or chia egg alternatives. Keep in mind, the texture and flavor may vary slightly from the classic.
Final Thoughts
There’s something undeniably comforting and celebratory about the Buttermilk-Pumpkin Pound Cake Recipe. It brings together a perfect balance of spice, sweetness, and moistness that will quickly become a treasured favorite in your baking repertoire. Whether you’re making it for a special event or simply to brighten up a quiet afternoon, this cake promises warmth, joy, and plenty of delicious moments. Give it a try—you won’t regret it!
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Buttermilk-Pumpkin Pound Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 16 servings 1x
Description
This Buttermilk-Pumpkin Pound Cake is a moist, spiced dessert perfect for fall and holiday gatherings. Infused with warm spices like cinnamon, ginger, and nutmeg, and combined with rich pumpkin purée and tangy buttermilk, this dense yet tender bundt cake offers the perfect balance of flavors. The recipe yields a classic pound cake texture with a seasonal twist, making it ideal for celebrations or cozy family treats.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (plus more for dusting)
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg (preferably freshly grated)
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 cups packed dark brown sugar
- 1 cup white sugar
- 1 cup butter (softened)
- 2 teaspoons vanilla extract or paste
- 7 eggs (room temperature)
- 1 cup buttermilk (well shaken before measuring)
- 1 (15-ounce) can pumpkin purée
Instructions
- Prepare dry ingredients: Heat oven to 350°F (175°C). In a mixing bowl, combine all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground allspice, baking powder, baking soda, and salt. Stir well, then sift into another bowl to evenly distribute and aerate.
- Cream sugars and butter: In a large mixing bowl, add dark brown sugar, white sugar, softened butter, and vanilla extract. Using a stand or hand mixer, beat on medium-high speed for about 4 to 5 minutes until the mixture is light, fluffy, and well combined. Scrape the sides of the bowl periodically to ensure all butter is incorporated.
- Incorporate eggs and alternating ingredients: Add eggs one at a time to the creamed mixture, beating well after each addition to fully integrate. Then, add about half a cup of the flour-spice mixture and beat on low speed until just combined. Add a splash of buttermilk, beating again on low speed. Repeat this alternating process—flour mixture then buttermilk—until all combined, finishing with buttermilk. Finally, stir in the pumpkin purée gently to ensure an even batter.
- Prepare bundt pan and add batter: Grease a 12-cup bundt pan thoroughly, then dust it generously with flour to prevent sticking. Pour the batter into the prepared pan and smooth the top evenly with a spatula.
- Bake the cake: Place the bundt pan in the preheated oven and bake for 55 to 60 minutes. The cake is done when a long skewer or toothpick inserted into the center comes out clean with no wet batter.
- Cool and serve: Let the cake cool in the pan for 1 to 2 hours to set. Then, gently run a knife along the edges of the bundt pan to loosen the cake. Invert onto a wire rack to finish cooling completely before serving. When ready to serve, transfer to a cake stand. Optionally, serve with bourbon caramel sauce or your favorite ice cream, such as butterscotch with candied pecans or bourbon-pumpkin ice cream. Store leftovers under a cake dome to maintain freshness.
Notes
- Room temperature eggs incorporate better and create a smoother batter.
- Properly greasing and flouring the bundt pan is crucial to prevent the cake from sticking and breaking apart.
- Alternating flour mixture and buttermilk helps maintain batter consistency and texture.
- Allow the cake to cool partially in the pan to avoid cracking when unmolding.
- Spices can be adjusted to preference for more or less warmth.
- Store the cake covered to keep it moist for several days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
