Buttermilk Pumpkin Pound Cake

If you’re craving something cozy, sweet, and perfectly fall-inspired, nothing satisfies quite like a buttermilk pumpkin pound cake. This moist and flavorful dessert combines the velvety richness of pumpkin with the subtle tang of buttermilk for a cake that’s as comforting as it is delicious.

Why You’ll Love This Buttermilk Pumpkin Pound Cake

This cake isn’t just another fall dessert—it’s the ultimate seasonal treat that brings warmth, flavor, and fragrance to your kitchen. Here’s why bakers and food lovers alike keep coming back to this recipe:

Ultra-moist texture from the combination of pumpkin puree and buttermilk
Rich autumn flavor with warm spices like cinnamon, nutmeg, and cloves
Perfect for holidays, potlucks, or cozy weekends at home
Easy to make with simple ingredients

What Makes This Cake Moist and Flavorful?

What sets this buttermilk pumpkin pound cake apart is the synergy between its ingredients. Let’s break it down:

1. Buttermilk: The Secret Moisture Booster

Buttermilk is slightly acidic, which helps tenderize gluten and makes cakes extra tender. When paired with baking soda, it also gives the cake a light and elevated rise.

2. Pumpkin Puree: Flavor Meets Texture

Pumpkin puree is rich in moisture and fiber. It locks in hydration while providing that classic earthy sweetness pumpkin lovers adore. It also adds a healthy element—loaded with beta-carotene and vitamin A.

3. Warm Baking Spices

Nothing says fall quite like the aromatic blend of cinnamon, nutmeg, ginger, and cloves. These spices enhance the pumpkin flavor and create a comforting depth that tastes like a hug in every bite.

Ingredients You’ll Need

Here’s a comprehensive list of ingredients to make your own perfect pumpkin pound cake with buttermilk:

2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp cloves
1/2 tsp ground ginger
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
4 large eggs
1 cup canned pumpkin puree
1/2 cup buttermilk
1 tsp vanilla extract

Step-by-Step: How to Make Buttermilk Pumpkin Pound Cake

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Grease and flour a standard bundt pan or two loaf pans.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine flour, spice mix, salt, and baking soda. Whisk together thoroughly to distribute ingredients evenly.

Step 3: Cream the Butter and Sugars

In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Step 5: Mix in Pumpkin and Buttermilk

Beat in the pumpkin puree. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix just until combined—do not overmix.

Step 6: Bake and Cool

Pour the batter evenly into the prepared pans. Bake for 60–70 minutes or until a toothpick comes out clean. Cool in the pan for 15 minutes before turning out onto a wire rack.

Serving Suggestions

This cake is undeniably delicious on its own, but if you’re looking to take things to the next level, pair it with:

Maple glaze: Mix powdered sugar with maple syrup and a dash of cinnamon
Fresh whipped cream
Vanilla or pumpkin spice ice cream
Toasted pecans for extra crunch

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FAQs About Buttermilk Pumpkin Pound Cake

Can I use fresh pumpkin instead of canned puree?

Yes, you can! Roast and puree fresh pumpkin until smooth. Just make sure to drain excess moisture through cheesecloth or a fine sieve to match the consistency of canned pumpkin.

Can I substitute the buttermilk?

Yes, in a pinch, mix 1/2 cup milk with 1/2 tablespoon of white vinegar or lemon juice and let sit for 5 minutes as a buttermilk substitute.

How should I store this cake?

Store your pound cake in an airtight container at room temperature for up to 4 days, or refrigerate for longer shelf life (up to a week). It also freezes beautifully for up to 3 months.

Can I make this recipe gluten-free?

Absolutely. Use a 1:1 gluten-free all-purpose flour blend. Just ensure it’s a mix designed for baking to maintain the pound cake structure and moisture balance.

Conclusion: A Must-Bake for the Season

Buttermilk pumpkin pound cake is more than just a dessert—it’s a bridge between tradition and indulgence, capturing the essence of fall in every slice. Whether you’re baking it for family or just to indulge yourself, this recipe delivers moisture, flavor, and nostalgia. Ready to fill your home with the scent of autumn spices?

Try this recipe today—and be sure to share it with friends or bookmark it for the holidays!

Looking for more comforting seasonal recipes? Explore our full collection of Fall Baking Recipes for more inspiration.