If you’re craving a cozy dessert that wraps you up in all the flavors of fall, look no further than this Buttermilk Pumpkin Pound Cake. It’s not just any pumpkin cake; this version is beautifully dense yet tender, thanks to the magic of buttermilk, combined with warm spices and velvety pumpkin puree. Every bite delivers the perfect balance of sweet and spice, making it an irresistible treat that feels like a hug on a plate. Trust me, once you bake this, it will become one of your favorite seasonal staples for years to come.

Buttermilk Pumpkin Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The charm of this Buttermilk Pumpkin Pound Cake lies in its simplicity. Each ingredient plays an essential role: from the fragrant spices that bring that autumn vibe to the moist texture created by buttermilk and pumpkin. Here’s what you need to gather before you start mixing up this delightful cake.

All-purpose flour: The foundation that gives the cake structure and keeps it tender.
Baking powder: Helps the cake rise to the perfect height with a light crumb.
Baking soda: Works with the buttermilk for better leavening and flavor depth.
Salt: Enhances sweetness and balances all the flavors beautifully.
Ground cinnamon: Adds that classic warm spice note that sings in every slice.
Ground nutmeg: Offers a subtle, nutty warmth that complements pumpkin perfectly.
Ground ginger: Gives a bit of gentle zing without overpowering.
Unsalted butter (softened): Provides rich flavor and moisture for that melt-in-your-mouth texture.
Granulated sugar: Sweetens the cake nicely while helping with texture.
Large eggs: Bind all the ingredients together and add richness.
Canned pumpkin puree: Infuses the cake with vibrant color and natural moisture.
Buttermilk: A secret superstar that tenderizes the crumb and adds tangy complexity.
Vanilla extract: Rounds out the flavors with its sweet, fragrant aroma.

How to Make Buttermilk Pumpkin Pound Cake

Step 1: Prepare Your Oven and Pan

Begin by preheating your oven to 350°F (175°C). Grease and flour a loaf pan carefully so your cake can release easily after baking. This step ensures that your pound cake will bake evenly and maintain its beautiful shape.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Sifting helps to combine everything evenly and adds air, which gives your cake a light texture despite its rich density.

Step 3: Cream Butter and Sugar

Using a large bowl, cream the softened butter and granulated sugar until the mixture looks pale and fluffy. This process traps air, which contributes to that tender crumb and buttery flavor that feels luxurious in every bite.

Step 4: Add Eggs One at a Time

Beat in the eggs one by one, making sure each is fully incorporated before adding the next. This gradual mixing ensures your batter remains smooth and stable, helping the cake rise evenly while baking.

Step 5: Blend in Pumpkin, Buttermilk, and Vanilla

Next, add the pumpkin puree, buttermilk, and vanilla extract. These ingredients bring moisture, tang, and warmth, creating the unique character of the Buttermilk Pumpkin Pound Cake. Mix just until smooth and combined.

Step 6: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can make your pound cake tough, so stop once you see no more streaks of flour. This careful mixing keeps the cake tender and moist.

Step 7: Pour Batter into Pan

Pour the batter evenly into your prepared loaf pan, making sure it’s smooth on top. This will help the cake bake uniformly and develop a lovely crust.

Step 8: Bake Until Ready

Bake your cake for about 60 minutes, or until a toothpick inserted near the center comes out clean. The aroma filling your kitchen will be irresistible as the spices and pumpkin meld together.

Step 9: Cool and Enjoy

Once baked, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This step prevents sogginess while locking in flavor and moisture, giving you a perfect slice every time.

How to Serve Buttermilk Pumpkin Pound Cake

Garnishes

Enhance the already rich flavors of your Buttermilk Pumpkin Pound Cake with simple, thoughtful garnishes. A dusting of powdered sugar adds a pretty, snowy touch, while a dollop of whipped cream or a drizzle of caramel sauce makes each bite even more indulgent. Toasted pecans sprinkled on top lend a delightful crunch that pairs beautifully with the soft cake.

Side Dishes

This cake shines as a centerpiece for afternoon tea or a cozy dessert. Serve slices alongside a steaming cup of chai tea or freshly brewed coffee to complement its warm spice notes. For an extra-special treat, pair it with vanilla ice cream or a scoop of cinnamon-spiced gelato, creating a harmonious contrast of hot and cold.

Creative Ways to Present

Get inventive by turning your Buttermilk Pumpkin Pound Cake into mini trifles layered with cream cheese frosting and candied pumpkin pieces. You could also transform slices into decadent French toast for a fall-inspired brunch. Wrapping individual slices in parchment paper tied with twine makes for charming gifts or party favors that friends will adore.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Buttermilk Pumpkin Pound Cake tightly in plastic wrap or store it in an airtight container. It will stay fresh and moist at room temperature for up to three days, making it perfect for enjoying throughout the week without losing any flavor or texture.

Freezing

To keep your cake longer, freeze it either whole in heavy-duty foil or sliced and individually wrapped. Frozen Buttermilk Pumpkin Pound Cake can last up to three months. Just thaw overnight in the fridge or on the kitchen counter before serving to enjoy that same fresh-baked taste.

Reheating

If you’re craving a warm slice, gently reheat cake slices in a microwave for 10 to 15 seconds or warm them in an oven preheated to 300°F for about 5 to 10 minutes. Adding a little butter or cream cheese frosting on top right after reheating can bring back that fresh-from-the-oven magic.

FAQs

Can I substitute buttermilk with something else?

Yes! If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes to curdle. This DIY substitute works beautifully in the Buttermilk Pumpkin Pound Cake and maintains the tender crumb.

Is canned pumpkin puree the same as pumpkin pie filling?

No, they are different. Use pure canned pumpkin puree for this recipe because pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your cake.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The baking times might vary slightly, so keep an eye on the cake as it bakes.

What’s the difference between a pumpkin pound cake and regular pumpkin cake?

Pound cake is denser and richer, typically made with more butter and less leavening than a traditional pumpkin cake, which tends to be lighter and fluffier. The Buttermilk Pumpkin Pound Cake has a moist, velvety texture that sets it apart.

Can I add nuts or chocolate chips?

Definitely! Adding chopped walnuts or toasted pecans pairs wonderfully with the pumpkin and spices. Chocolate chips add sweetness, but keep in mind they might melt into the batter, changing the texture slightly.

Final Thoughts

The Buttermilk Pumpkin Pound Cake captures everything wonderful about fall baking in one stunning loaf. Its warm spices, tender texture, and slight tang from the buttermilk create an unforgettable flavor experience that will quickly become a family favorite. I truly hope you bake this soon and enjoy every bite of this delicious, comforting cake just like I do.

Buttermilk Pumpkin Pound Cake Recipe

★★★★★

5 from 29 reviews

Author: Jack
Total Time: 1 hour 15 minutes
Yield: 1 loaf cake (about 8 servings) 1x
Diet: Vegetarian

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Description

A moist and flavorful Buttermilk Pumpkin Pound Cake that combines warm spices and rich pumpkin puree, baked to perfection for a tender crumb. Perfect for fall gatherings, this classic loaf cake balances the sweetness of sugar with the tanginess of buttermilk, making it a deliciously comforting treat.

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to ensure the cake does not stick.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Set aside.
Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer or by hand until the mixture is light and fluffy.
Add Eggs: Add eggs one at a time into the butter mixture, beating well after each addition to incorporate fully.
Incorporate Pumpkin Mixture: Blend in the canned pumpkin puree, buttermilk, and vanilla extract until the batter is smooth and homogenous.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the cake tender.
Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan and smooth the top for even baking.
Bake: Bake in the preheated oven for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely before slicing and serving.

Notes

Ensure butter is softened to room temperature for easier creaming and better cake texture.
Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
If a toothpick does not come out clean, bake for an additional 5-10 minutes, checking frequently.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This cake can be frozen for up to 2 months; wrap well before freezing.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of the loaf)
Calories: 310
Sugar: 22g
Sodium: 220mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg

Keywords: pumpkin pound cake, buttermilk cake, pumpkin dessert, fall baking, spiced cake, loaf cake