If you’re a fan of all things pumpkin, then this Buttermilk Pumpkin Pound Cake is about to become your new favorite dessert. Perfect for the fall season, this moist and spiced pound cake is rich with the deep, earthy flavors of pumpkin and spices, making it a delightful choice for any gathering or cozy night in. The addition of tangy buttermilk takes this cake to another level, adding a touch of creaminess and ensuring each slice is perfectly moist. And don’t forget the sweet vanilla glaze that beautifully drapes over the cake, turning each bite into a sweet, delectable experience.
The appeal of this recipe lies not only in its incredible flavor but also in its simplicity. With straightforward steps and easily accessible ingredients, even novice bakers can whip it up quickly. Plus, the ingredients come together to create a cake that’s not only lovely to taste but also visually stunning. Just imagine pulling it out of the oven, your home filled with the warm, inviting aroma of cinnamon and nutmeg, and then finishing it off with a drizzle of glaze that glistens in the light. It’s a dessert that both looks and tastes like a labor of love—and you won’t have to spend hours in the kitchen to make it.
This Buttermilk Pumpkin Pound Cake is more than just a seasonal treat; it’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a fall gathering, or simply indulging your sweet tooth, this cake will surely impress your family and friends. So grab your mixing bowls and let’s get baking!
Why You’ll Love This Buttermilk Pumpkin Pound Cake
- Moist & Flavorful: The buttermilk keeps the cake incredibly moist, while the pumpkin adds a rich, tender texture.
- Spiced Perfection: With warm spices like cinnamon, nutmeg, and ginger, this cake captures the essence of the fall season.
- Simple Ingredients: Made with readily available ingredients, this cake is easy for anyone to put together.
- Great for Baking with Kids: A fun recipe to get children involved in the kitchen as they help mix and decorate.
- Versatile Dessert: Serve it at brunch, with afternoon tea, or as a delightful ending to a dinner party.
Preparation Phase & Tools to Use
Before diving into baking this Buttermilk Pumpkin Pound Cake, it’s essential to prepare your workspace for success. Start by preheating your oven to 350°F (175°C), and make sure to grease and flour a 10-inch Bundt pan thoroughly. This will prevent the cake from sticking and help it release easily after baking.
Gather all necessary ingredients and tools, which will streamline the process. You’ll need mixing bowls, measuring cups, a whisk, a spatula, a hand mixer or stand mixer, and the Bundt pan. Mise en place, or having everything in its place, is key to a smooth baking experience. Measure out your ingredients before mixing, so you won’t have to scramble to find anything mid-recipe. This will make following the instructions a breeze and allow you to focus on creating the perfect cake.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup canned pumpkin purée
- 1 cup buttermilk
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
Step 1: Prep the Oven
Start by preheating your oven to 350°F (175°C) to ensure it’s at the right temperature when your batter is ready. Using a generous amount of grease and flour, prepare your 10-inch Bundt pan. This step is crucial for a successful cake release; if your pan isn’t prepared adequately, the cake could stick, ruining its beautiful shape.
Step 2: Cream the Butter & Sugars
In a large mixing bowl, add the softened unsalted butter, along with the granulated and brown sugars. Using either a hand mixer or a stand mixer with a paddle attachment, beat the mixture on medium speed until it’s light and fluffy. This process typically takes about 3-5 minutes. The fluffy texture will incorporate air into the batter, which helps the cake rise beautifully.
Step 3: Add the Eggs and Wet Ingredients
One at a time, add in the large eggs, beating well after each addition to ensure they’re fully incorporated into the mixture. After the eggs, stir in the canned pumpkin purée and vanilla extract. The pumpkin purée adds moisture, flavor, and a subtle sweetness that enhances the overall taste of the cake.
Step 4: Combine the Dry Ingredients
In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. This step is important for evenly distributing the leavening agents and spices throughout the flour, contributing to a well-risen and flavored cake.
Step 5: Mix Everything Together
Now, it’s time to combine the dry ingredients with the wet mixture. Gradually add the dry mixture to your batter in three parts, alternating with the buttermilk. Start and end with the flour mixture, gently mixing until just combined. Overmixing can lead to a dense cake, so be careful to mix only until the dry ingredients are incorporated.
Step 6: Bake the Cake
Pour the cake batter into your prepared Bundt pan, ensuring an even distribution. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean. The aroma that fills your kitchen will be a sure sign that the cake is baking perfectly.
Step 7: Cool the Cake
After baking, allow the cake to cool in the pan for about 10 minutes. This resting period helps firm it up slightly, making it easier to remove from the pan. Once the time is up, carefully invert the cake onto a wire rack to cool completely. Cooling the cake is essential before applying the glaze so it doesn’t melt.
Step 8: Optional Glaze
If you’d like to add an extra sweet touch, mix together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle this mixture over the cooled cake, allowing it to settle into the crevices and give a beautiful finish.
Variations
- Protein: For a richer flavor, try incorporating chopped pecans or walnuts into the batter for added crunch.
- Vegetables: Swap the pumpkin puree for fresh grated zucchini for a different twist, adding flavor and moisture.
- Spices: Experiment with adding a pinch of allspice or cloves for a more robust spiced flavor profile.
Cooking Notes
- Ensure your butter is at room temperature before starting; this allows for better creaming with the sugars.
- Be careful not to overbake the cake; check for doneness at the 55-minute mark to ensure moisture is locked in.
Serving Suggestions
- Pair with a dollop of whipped cream for a luxurious dessert experience.
- Serve alongside a warm cup of spiced chai or apple cider for a cozy fall treat.
Tips
- For an added layer of flavor, consider using homemade pumpkin spice instead of store-bought spices.
- If you have leftovers, store the cake in an airtight container at room temperature or refrigerate for longer freshness.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
Nutritional Information
- Calories: Approximately 420 per slice
- Protein: 4g per slice
- Sodium: 220mg per slice
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned, but make sure it’s well-cooked and well-pureed for the right consistency.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make your own by mixing one tablespoon of vinegar or lemon juice with one cup of milk. Let it sit for a few minutes before using.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached.
Can I freeze this cake?
Yes, this pound cake freezes wonderfully. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn, and it can be stored for up to three months.
Conclusion
In conclusion, the Buttermilk Pumpkin Pound Cake is an exceptional dessert that encapsulates the flavors of the season. Its moist, fluffy texture paired with warm spices and the delightful sweetness of the vanilla glaze makes it an irresistible option for any occasion. Whether you serve it at a family gathering or enjoy it as a personal treat with your coffee, it’s sure to impress. Encourage your family and friends to try their hand at baking this delightful cake, and don’t hesitate to share your variations and experiences in the comments below. Happy baking!
Print
Buttermilk Pumpkin Pound Cake
- Total Time: 80 minutes
- Yield: 12 servings 1x
Description
This Buttermilk Pumpkin Pound Cake is a delightful dessert perfect for the fall season, combining moist pumpkin and warm spices.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup canned pumpkin purée
- 1 cup buttermilk
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare your 10-inch Bundt pan with grease and flour.
- In a mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one by one, mixing well after each addition, then stir in the pumpkin purée and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.
- Pour the batter into the Bundt pan and bake for 55–60 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
- Prepare an optional glaze by mixing powdered sugar, milk, and vanilla extract, then drizzle over the cooled cake.
Notes
Ensure your butter is at room temperature for better creaming, and do not overbake the cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Calories: 420 kcal
- Sodium: 220 mg
- Protein: 4 g