Buttermilk-Pumpkin Pound Cake Recipe
Rich, decadent and dense, this buttermilk-pumpkin pound cake is a welcome addition to any holiday dessert table. Each delicious bite is perfectly moist and full of our favorite fall flavors and warm spices.
How to Make the Best Buttermilk-Pumpkin Pound Cake
This buttermilk-pumpkin pound cake is the perfect fall dessert that brings together rich, dense crumb with warm pumpkin spice flavors. The combination of buttermilk and pumpkin purée creates an incredibly moist cake that stays fresh for days, making it ideal for holiday gatherings or gifting to friends and family.
Why You’ll Love This Pound Cake
Rich and moist, this cake breaks the mold of traditional pound cakes that can sometimes feel heavy or dry. The buttermilk keeps everything tender while the pumpkin purée adds natural flavor and moisture. Each slice is loaded with warm spices—cinnamon, ginger, nutmeg, cloves, and allspice—that make your kitchen smell absolutely amazing while it bakes.
The Perfect Fall Dessert
Whether you’re hosting a Thanksgiving dinner, bringing a dessert to a potluck, or simply craving something cozy and delicious, this cake delivers. It serves 16 slices, so it’s perfect for feeding a crowd. Top with your favorite frosting, serve with bourbon caramel sauce, or enjoy alongside a scoop of bourbon-pumpkin ice cream for an extra decadent treat.
Buttermilk-Pumpkin Pound Cake
Rich, decadent and dense, this buttermilk-pumpkin pound cake is a welcome addition to any holiday dessert table. Each delicious bite is perfectly moist and full of our favorite fall flavors and warm spices.
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Preparation
- Heat oven to 350 degrees. In a mixing bowl, stir together the flour, spices, baking powder, baking soda and salt. Sift into another bowl.
- Grease and flour a 12-cup bundt pan. The flour makes a big difference in keeping the finished cake from sticking, so don't skip this step.
Mixing the Batter
- Add the dark brown sugar, white sugar, butter and vanilla extract to a separate large mixing bowl. Using a stand or hand mixer, cream the ingredients over medium-high speed until light and fluffy, about four to five minutes. From time to time, scrape the butter off the side of the bowl to ensure everything is well-incorporated.
- Beat in the eggs one at a time. Once you beat in all the eggs, add about ½ cup of the flour mixture into the batter and beat until combined on low speed. Beat in a splash of the buttermilk. Repeat the process until both are fully incorporated into the batter, ending with the buttermilk. Stir in the pumpkin puree.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 55-60 minutes. The cake is ready when a long skewer comes out clean.
- Allow to cool in the pan for an hour or up to two hours. Run a knife along the edge of the bundt pan to loosen the cake. Invert on a wire rack to finish cooling before serving.
- Move to a cake stand when ready to serve. Store under a cake dome to create an airtight environment.
Notes
- If desired, serve with bourbon caramel or your favorite ice cream, such as butterscotch ice cream with candied pecans or bourbon-pumpkin ice cream.
- All eggs and butter should be at room temperature for best results.