A Moist and Flavorful Fall Treat
Introduction
There’s nothing quite like the warm, spiced aroma of pumpkin filling your kitchen on a crisp autumn day. This Buttermilk Pumpkin Pound Cake is the ultimate seasonal dessert—rich, buttery, and infused with warm spices like cinnamon, nutmeg, and cloves. Whether you’re baking for a family gathering, a cozy weekend treat, or a holiday celebration, this cake is sure to be a showstopper. Its moist texture, thanks to the buttermilk and pumpkin puree, combined with the classic flavors of fall, makes this a must-bake recipe for pumpkin lovers.
In this blog post, we’ll walk you through the step-by-step process of making this delicious pound cake, including useful baking tips, ingredient swaps, storage instructions, and even pairing suggestions. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guaranteed to impress.
Why You’ll Love This Recipe
- Moist and Tender Texture – Thanks to the buttermilk and pumpkin puree, this pound cake stays incredibly moist.
- Perfect Fall Flavors – Warm spices like cinnamon, nutmeg, and cloves bring out the best autumn flavors.
- Easy to Make – No complicated techniques required—just mix, bake, and enjoy!
- Great for Holidays – A perfect addition to Thanksgiving, Christmas, or any autumn get-together.
- Make-Ahead Friendly – This cake tastes even better the next day, making it ideal for prepping in advance.
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 cup buttermilk
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
Kitchen Equipment Needed
- 10-inch bundt pan
- Mixing bowls (large and medium)
- Electric mixer or hand mixer
- Spatula
- Measuring cups and spoons
- Whisk
- Cooling rack
- Toothpick or cake tester
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to prevent sticking and ensure easy removal.
2. Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This step is essential for creating a tender cake texture.
3. Add Eggs One at a Time
Add the eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, making the cake lighter.
4. Mix in Buttermilk and Pumpkin
Stir in the buttermilk and pumpkin puree until well combined. The buttermilk enhances moisture while the pumpkin puree provides flavor and a beautiful golden-orange color.
5. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
6. Incorporate Dry Ingredients into Wet Mixture
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing, as it can make the cake dense.
7. Stir in Vanilla Extract
Add the vanilla extract for an extra boost of flavor.
8. Bake
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Unmold
Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Tips & Variations
- Make It Even More Decadent – Drizzle a simple vanilla glaze or a spiced cream cheese frosting over the cake.
- Add Some Crunch – Fold in ½ cup of chopped pecans or walnuts for added texture.
- Make It Dairy-Free – Substitute buttermilk with almond or coconut milk mixed with 1 tablespoon of vinegar.
- Pumpkin Spice Boost – If you love extra spice, increase the cinnamon to 1.5 teaspoons and add a pinch of ginger.
- Chocolate Twist – Add ½ cup of chocolate chips for a sweet contrast.
Storage and Leftovers
Room Temperature
Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerator
Wrap tightly in plastic wrap and store in the fridge for up to a week.
Freezer
Slice the cake, wrap each piece individually in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Perfect Pairings
This cake pairs beautifully with:
- A warm cup of coffee or chai latte
- A dollop of whipped cream or vanilla ice cream
- A drizzle of caramel sauce for extra indulgence
- A glass of spiced apple cider for the ultimate autumn treat
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugars and spices that will alter the taste and texture of the cake. Stick with pure pumpkin puree for best results.
Can I make this cake ahead of time?
Yes! This cake tastes even better the next day as the flavors meld together. Store it in an airtight container at room temperature or in the fridge.
How do I prevent my pound cake from sticking to the pan?
Make sure to grease and flour your bundt pan thoroughly. You can also use a baking spray that contains flour.
Can I use a different pan?
If you don’t have a bundt pan, you can use two loaf pans. Adjust the baking time to around 45-55 minutes and check for doneness with a toothpick.
Conclusion
This Buttermilk Pumpkin Pound Cake is the ultimate fall dessert—moist, spiced, and full of flavor. Whether you serve it for a family gathering, holiday celebration, or just because, it’s sure to be a hit! If you loved this recipe, be sure to share it with your friends and family and subscribe to our blog for more delicious recipes.
Happy baking!