As soon as the air gets that crisp, cool whisper and the leaves hint at their vibrant transformation, my kitchen shifts gears. And nothing signals the start of cozy baking season quite like the aroma of pumpkin and warm spices filling the house. This Buttermilk Pumpkin Pound Cake is the epitome of fall comfort. It’s incredibly moist, rich with pumpkin and aromatic spices, and finished with a simple, sweet vanilla glaze that makes every slice an absolute delight. Get ready to bake a new autumn tradition!
Why I Love This Recipe
I’m a firm believer that some flavors are just meant to be together, and pumpkin and warm spices in a rich, tender pound cake are a match made in heaven. What I truly adore about this recipe is the incredible moisture that the buttermilk and pumpkin puree bring to the cake. It’s dense yet soft, a characteristic of a perfect pound cake, but with the added seasonal charm of pumpkin. It’s surprisingly easy to whip up and always turns out beautifully in a Bundt pan, making it a stunning centerpiece for any fall gathering or a cozy treat for a quiet evening. It’s the taste of autumn in every single bite!
List of Ingredients
Here’s what you’ll need to create this delightful Buttermilk Pumpkin Pound Cake:
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup buttermilk
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (any kind)
- ½ teaspoon vanilla extract
Swaps and Notes
- Pumpkin Puree: Make sure you’re using 100% pure canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Buttermilk: If you don’t have buttermilk on hand, you can easily make a substitute: add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest with regular milk (dairy or non-dairy) until it reaches 1 cup. Let it sit for 5-10 minutes until it slightly curdles.
- Spices: The blend of cinnamon, nutmeg, and ginger is classic for pumpkin, but feel free to add a pinch of allspice or cloves if you like a stronger spice profile.
- Butter and Eggs: Ensure your butter and eggs are at room temperature. This allows them to emulsify properly with the sugars, creating a smoother batter and a more tender cake.
- Bundt Pan: A 10-inch Bundt pan works best. Make sure to grease and flour it thoroughly to prevent sticking. You can also use baking spray with flour.
- Glaze Consistency: The glaze consistency can be adjusted. Add more milk a teaspoon at a time for a thinner glaze, or more powdered sugar for a thicker one.
List of Steps for the Recipe
Follow these steps to bake your moist and flavorful Buttermilk Pumpkin Pound Cake:
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan. Make sure to get into all the nooks and crannies.
- Cream Sugars & Butter: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light, fluffy, and pale in color. This typically takes 3-5 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the canned pumpkin puree and vanilla extract until well combined. The mixture might look slightly curdled, which is normal.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisking ensures the leavening agents and spices are evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Fill Pan & Bake: Pour the cake batter evenly into the prepared Bundt pan. Use a spatula to smooth the top.
- Bake: Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, you can loosely tent it with foil.
- Cooling: Allow the cake to cool in the Bundt pan for 10 minutes on a wire rack. This helps it firm up. Then, carefully invert the cake onto the wire rack to cool completely. It’s crucial for the cake to be fully cooled before glazing.
For the Glaze:
- Whisk Glaze Ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth and lump-free.
- Drizzle & Serve: Once the cake is completely cooled, drizzle the prepared glaze generously over the top, allowing it to drip down the sides. Slice and enjoy your delicious fall dessert!
Tips for Success
- Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough, dry cake. Mix until just combined.
- Room Temperature Ingredients: This is vital for a smooth batter and proper emulsification, resulting in a tender crumb.
- Accurate Flour Measurement: Spoon and level your flour into the measuring cup rather than scooping directly from the bag. Scooping compacts the flour, leading to too much dry ingredient.
- Properly Grease Your Bundt Pan: Bundt pans can be tricky! Grease thoroughly with shortening (like Crisco) and then flour, or use a good quality baking spray with flour in it. Get into all the crevices.
- Cool Completely Before Glazing: If you glaze a warm cake, the glaze will simply melt and absorb into the cake, instead of forming a lovely coating.
Serving Suggestions and Pairings
This Buttermilk Pumpkin Pound Cake is a star on its own, but it also pairs beautifully with a few simple additions. Serve slices with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a sprinkle of toasted pecans. It’s perfect with a hot cup of coffee or tea, especially a spiced chai latte, for an afternoon treat.
Storage and Leftover Tips
Store leftover Buttermilk Pumpkin Pound Cake wrapped tightly in plastic wrap or in an airtight cake keeper at room temperature for up to 3-4 days. If your kitchen is very warm, you can store it in the refrigerator, but bring it to room temperature before serving for the best texture. This cake also freezes well: wrap individual slices or the whole cake (unglazed is best for freezing) tightly in plastic wrap and then in foil, and freeze for up to 2-3 months. Thaw at room temperature.
More Recipes You Will Love
If you loved the warm flavors and comforting feel of this Pumpkin Pound Cake, you’ll definitely want to try these other fantastic fall-inspired and sweet treats:
- For another fantastic no-bake pumpkin dessert that’s perfect for autumn, check out This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
- If you’re a fan of easy pumpkin bakes, these These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat To Bake On Repeat are a must-make.
- For a fun, bite-sized twist on classic fall flavors, you’ll adore These Caramel Apple Pie Cookies Are My Favorite Fall Treat In Bite-Sized Form.
- If you have overripe bananas and want to make a delightful, comforting bake, try This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
- And for a make-ahead holiday dessert that’s always a hit, my These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert are absolutely incredible.
Final Thoughts
This Buttermilk Pumpkin Pound Cake is more than just a recipe; it’s a warm, spiced hug in cake form. It embodies the essence of fall baking—comforting, aromatic, and utterly delicious. Whether you’re making it for a special occasion or just to enjoy a cozy slice with your coffee, it’s sure to bring joy.
What are your favorite fall baking traditions? I’d love to hear about them in the comments below! And don’t forget to follow Chef Maniac for more delightful recipes and seasonal inspiration.
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