Buttermilk Pumpkin Pound Cake: The Ultimate Fall Dessert Recipe

Autumn is here, and with it comes the craving for warm, comforting flavors that define the season. If you’re looking for a recipe that combines the best of fall spices with the rich texture of pound cake, look no further than this Buttermilk Pumpkin Pound Cake. It’s the perfect way to enjoy the flavors of pumpkin, cinnamon, nutmeg, and ginger, all wrapped in a moist, buttery cake that’s sure to please your taste buds and wow your guests.

In this guide, we’ll walk you through the recipe step by step, provide essential baking tips, and answer common questions to ensure your cake turns out perfectly every time. Whether you’re an experienced baker or a beginner, this Buttermilk Pumpkin Pound Cake is simple, straightforward, and delicious.

Why You’ll Love This Buttermilk Pumpkin Pound Cake

This cake is not just another pumpkin dessert—it’s special because of the combination of ingredients that give it a unique flavor and texture. The buttermilk adds tanginess and helps create a tender crumb, while the pumpkin puree keeps the cake moist and brings in that unmistakable fall flavor. With warming spices like cinnamon, nutmeg, ginger, and cloves, each bite of this pound cake feels like a warm hug on a chilly day.

Plus, the recipe is versatile. Want to dress it up? Add a simple glaze or frosting, or mix in some chopped nuts or chocolate chips for extra indulgence.

Ingredients You’ll Need

Before we jump into the recipe, let’s take a closer look at the ingredients that make this Buttermilk Pumpkin Pound Cake so delightful.

• 1 1/2 cups granulated sugar – Adds sweetness and helps achieve that perfect golden crust.
• 1 cup unsalted butter, softened – Provides richness and moisture.
• 4 large eggs – Help bind the ingredients and add structure to the cake.
• 1 cup canned pumpkin puree – The star of the show, bringing in all that delicious pumpkin flavor.
• 1/2 cup buttermilk – Adds a subtle tang and makes the cake ultra moist.
• 2 teaspoons vanilla extract – Enhances the flavor profile of the cake.
• 2 cups all-purpose flour – The base of the cake, providing structure.
• 1 teaspoon baking powder – Helps the cake rise beautifully.
• 1 teaspoon ground cinnamon – Adds warmth and depth to the cake’s flavor.
• 1/2 teaspoon ground nutmeg – For a slightly nutty, earthy touch.
• 1/2 teaspoon ground ginger – Adds a bit of spice and warmth.
• 1/4 teaspoon ground cloves – Enhances the other spices and provides a deep, warming flavor.
• 1/2 teaspoon salt – Balances the sweetness and enhances all the other flavors.

Optional Add-Ins:

• Chopped pecans or walnuts – For added crunch and flavor.
• Chocolate chips – For a touch of sweetness that pairs perfectly with the pumpkin.

Step-by-Step Directions

1. Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan to ensure your cake doesn’t stick. If you skip this step, your cake may not release easily from the pan, so it’s crucial for a perfect result.

2. Cream the Sugar and Butter

In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. This step incorporates air into the batter, giving your cake a tender and airy texture.

3. Add the Eggs and Wet Ingredients

Next, add the eggs one at a time, beating well after each addition. Once the eggs are fully incorporated, mix in the pumpkin puree, buttermilk, and vanilla extract. Make sure everything is well blended and smooth.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until everything is combined. Overmixing at this stage can lead to a dense cake, so stir only until no lumps remain.

5. Bake to Perfection

Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

6. Optional Glaze

For an extra special touch, drizzle a simple glaze made of powdered sugar and a splash of buttermilk over the cooled cake.

Notes and Tips for the Perfect Pound Cake

1. Don’t Overmix the Batter

Overmixing can cause the cake to become dense and tough, so make sure to mix just until the ingredients are combined.

2. Use Room Temperature Ingredients

Ensure your butter, eggs, and buttermilk are at room temperature before you start. This helps everything blend together more smoothly and creates a better texture in the final cake.

3. Store Properly

Keep the cake in an airtight container at room temperature for up to 3 days. If you want to store it longer, wrap it tightly and refrigerate it for up to a week, or freeze it for up to 3 months.

Nutritional Information & Health Benefits

Pumpkin is rich in vitamins, particularly vitamin A, which supports vision and immune health. The buttermilk adds calcium, essential for bone strength, while the moderate fat content keeps the cake moist without making it overly rich.

Nutrition Details (Per Serving):

• Calories: 310
• Carbohydrates: 41g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 210mg
• Fiber: 1g
• Sugar: 26g
• Vitamin A: 120% of Daily Value
• Calcium: 6%
• Iron: 8%

FAQs About Buttermilk Pumpkin Pound Cake

This Buttermilk Pumpkin Pound Cake is everything you want in a fall dessert—flavorful, moist, and full of seasonal spices. Whether you’re serving it for dessert, snacking on it with a cup of coffee, or gifting it to friends and family, it’s a recipe you’ll come back to again and again.

More Relevant Recipes

• Christmas Cranberry Pound Cake
• Key Lime Pound Cake
• Pumpkin Rum Cake

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