Pumpkin season is upon us, and what better way to celebrate the flavors of fall than with a Pumpkin Buttermilk Pound Cake! This moist, spiced cake captures the cozy essence of autumn in every slice. With a tender crumb, warm spices, and a luscious buttermilk glaze, it’s a dessert that pairs perfectly with a steaming mug of tea or coffee. Whether you’re preparing it for a special gathering or just for a cozy night at home, this pound cake is sure to become a seasonal favorite.

Jump to Recipe

Why You’ll Love This Pumpkin Buttermilk Pound Cake

Perfectly Moist: Buttermilk and pumpkin puree add just the right amount of moisture, giving the cake a tender, rich crumb.
Fall-Inspired Spices: Cinnamon, nutmeg, ginger, and cloves infuse the cake with that warm, spiced aroma we crave as the temperatures drop.
Easy to Make: Despite its impressive appearance, this cake is quite straightforward to prepare.
Versatile for Any Occasion: This cake is ideal for a Thanksgiving dessert table, holiday gatherings, or even as a delicious homemade gift.

Ingredients List

For the Cake

2 1/2 cups all-purpose flour: This is the base of our pound cake, providing structure and a slightly dense crumb.
1 1/2 teaspoons baking powder & 1/2 teaspoon baking soda: These leavening agents help the cake rise to the perfect height.
1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves: The spices that bring that unmistakable autumn flavor.
1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
1 cup unsalted butter, softened: Adds richness and a buttery flavor.
2 cups granulated sugar: Sweetens the cake and creates a delicate crust.
4 large eggs, room temperature: The eggs provide structure and add moisture to the cake.
1 cup pumpkin puree: Gives the cake its autumn color and flavor while also keeping it moist.
1 teaspoon vanilla extract: Enhances the flavor and brings out the sweetness in the cake.
1/2 cup buttermilk: Adds tanginess and helps tenderize the crumb.

For the Glaze

1 cup powdered sugar: Sweet and smooth, perfect for a simple glaze.
2 tablespoons buttermilk: Adds creaminess and tang to balance the sweetness.
1/4 teaspoon vanilla extract: Adds depth to the glaze.
Pinch of cinnamon (optional): A hint of extra spice in the glaze for more warmth.

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly, paying extra attention to the crevices to prevent the cake from sticking.

Step 2: Whisk Together the Dry Ingredients

In a medium mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves, and 1/2 teaspoon salt. This step ensures even distribution of the spices and leavening agents throughout the cake batter.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat together 1 cup softened unsalted butter and 2 cups granulated sugar on medium speed until the mixture becomes light and fluffy, about 3-4 minutes. This creaming process is essential, as it creates tiny air pockets that help the cake rise and achieve a tender texture.

Step 4: Add the Eggs and Pumpkin

Next, add 4 large eggs to the butter mixture, one at a time, beating well after each addition to ensure they are fully incorporated. Then, mix in 1 cup pumpkin puree and 1 teaspoon vanilla extract until well blended. This step adds moisture and that delightful pumpkin flavor to the cake.

Step 5: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup buttermilk. Start and end with the dry ingredients (dry, buttermilk, dry, buttermilk, dry) to ensure the batter stays smooth and well-combined. Mix until just combined, being careful not to overmix, as this can make the cake dense.

Step 6: Bake the Cake

Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Once baked, allow the cake to cool in the pan for about 15 minutes, then gently invert it onto a wire rack to cool completely.

Step 7: Prepare the Buttermilk Glaze

While the cake cools, it’s time to prepare the glaze. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons buttermilk, 1/4 teaspoon vanilla extract, and a pinch of cinnamon (if you want extra spice). The glaze should be smooth and pourable, but not too runny. Adjust the consistency by adding a little more buttermilk if it’s too thick, or more powdered sugar if it’s too thin.

Step 8: Glaze and Serve

Once the cake is completely cool, drizzle the buttermilk glaze generously over the top, letting it run down the sides for a beautiful finish. Allow the glaze to set for a few minutes, then slice and serve this beautiful Pumpkin Buttermilk Pound Cake!

Serving and Storing Your Cake

Serving: This cake is delicious as is, but if you want to add a little something extra, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage: Keep any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want to freeze it, wrap the cake tightly in plastic wrap, then foil, and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

Tips for the Perfect Pumpkin Buttermilk Pound Cake

Measure Your Flour Carefully: For the best texture, spoon the flour into your measuring cup and level it off with a knife rather than scooping it directly from the bag, which can pack the flour and make the cake dense.
Room Temperature Ingredients: Using room temperature butter and eggs allows them to incorporate more easily into the batter, creating a smoother texture.
Don’t Skip the Buttermilk: Buttermilk adds a slight tang and keeps the cake tender. If you don’t have buttermilk on hand, you can make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
Let the Cake Cool Before Glazing: If the cake is too warm, the glaze will melt and won’t adhere properly. Let it cool completely on a wire rack before adding the glaze.

Customizations and Variations

Add Nuts: For a bit of crunch, fold in 1/2 cup of chopped pecans or walnuts to the batter before baking.
Spiced Glaze: Add a pinch of cloves or nutmeg to the glaze for an extra hint of spice.
Chocolate Chip Pumpkin Pound Cake: Stir in 1/2 cup of chocolate chips for a rich twist.
Maple Glaze: Replace the vanilla extract with a few drops of maple extract for a fall-inspired, maple-flavored glaze.

Nutritional Information (Per Serving)

Calories: Approximately 380 kcal
Carbohydrates: 50g
Protein: 4g
Fat: 18g
Fiber: 2g

The Magic of Fall in Every Slice

There’s something deeply comforting about the flavors of pumpkin and spices baked into a cake. This Pumpkin Buttermilk Pound Cake is more than just a dessert; it’s a seasonal experience that invites warmth and joy to any gathering. With its beautiful presentation and rich flavors, it’s bound to become a favorite for your fall celebrations and family get-togethers.