Buttermilk Pumpkin Pound Cake

During last year’s Thanksgiving prep, I ran out of regular milk and reached for buttermilk without thinking twice. I wasn’t sure how it would turn out, but the result was this buttermilk pumpkin pound cake that completely stole the show. Now it’s the dessert my family requests more than anything else.

The buttermilk gives it just the right amount of tang to balance the sweetness, and it keeps the texture incredibly moist. Last weekend, my sister-in-law texted me at 7 AM asking for the recipe again—her mother-in-law had demolished half the cake at dinner and demanded to know what was in it.

❤️ Why You’ll Love This Recipe

This cake hits different than regular pumpkin desserts. The buttermilk creates this amazing tangy undertone that stops the whole thing from being too sweet, plus it makes the texture incredibly tender. My kids actually prefer this over birthday cake now, which says everything. It’s also foolproof – I’ve never had one turn out badly, even when I was distracted and forgot to set a timer.

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📝 Ingredient List

For the Cake:

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

For the Optional Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• 1/2 tsp vanilla extract

Friendly note: Don’t have buttermilk? No worries! Mix 1/2 cup regular milk with 1/2 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and you’ve got homemade buttermilk!

🔍 Why These Ingredients Work

The buttermilk is doing serious work here – it reacts with the baking soda for lift while adding that slight tang that keeps everything balanced. Pumpkin puree isn’t just flavor; it’s moisture insurance. I’ve tried this cake with homemade puree and canned, and honestly, good canned pumpkin works just as well. The spice blend is pretty standard, but that little bit of cloves makes all the difference – it adds depth without being overpowering.

Essential Tools and Equipment

• Large mixing bowl
• Electric mixer (hand or stand mixer)
• Bundt pan or 10-inch tube pan
• Wire cooling rack
• Measuring cups and spoons
• Whisk
• Rubber spatula

👩🍳 How To Make Buttermilk Pumpkin Pound Cake

1. Preheat oven to 325°F and grease your bundt pan well – I use butter then flour because I’ve learned the hard way that cooking spray isn’t enough for this dense batter.
2. Cream butter and sugar for about 4 minutes until it looks pale and fluffy. Don’t rush this step; it’s what creates the cake’s structure.
3. Add eggs one by one, beating after each. The mixture might look weird and curdled when you add the pumpkin – totally normal.
4. Mix in pumpkin puree, buttermilk, and vanilla. The batter will look a bit strange at this point, but keep going.
5. Whisk all dry ingredients together in another bowl. I always do this separately to avoid flour pockets.
6. Fold dry ingredients into wet, mixing just until you can’t see flour streaks. Stop immediately – overmixed pound cake is dense and tough.
7. Pour into prepared pan and level gently with a spatula. Don’t bang the pan; just smooth the top.
8. Bake 60-70 minutes. Check at 60 minutes with a toothpick – it should come out with just a few crumbs.
9. Cool in pan 15 minutes, then flip onto a cooling rack. If it sticks, let it sit another 5 minutes.
10. Glaze when completely cool if using. Warm cake will make the glaze disappear.

Tips from Well-Known Chefs

Martha Stewart always says the key to perfect pound cake is room temperature ingredients – they blend together so much more easily and create a smoother batter.

❗ You Must Know

Personal Secret: I stick my bundt pan in the freezer for 5 minutes after greasing it. Learned this from my neighbor who worked in a bakery – the cold surface helps create better release. Also, I always use real vanilla extract, never imitation. It costs more but you can taste the difference in pound cake.

💡 Pro Tips & Cooking Hacks

Get everything to room temperature first – cold eggs don’t mix well and create lumpy batter. I set mine out when I have my morning coffee. The cake pulls away slightly from pan sides when done, which is more reliable than the toothpick test. Mine always tests clean at 65 minutes but needs the full 70 to develop proper texture. Don’t open the oven door before 55 minutes or it might sink in the center.

🎨 Flavor Variations / Suggestions

I’ve added chopped pecans (toast them first for better flavor) and mini chocolate chips with great results. My daughter loves when I add cream cheese – just beat 4 oz into the butter and sugar. For citrus lovers, orange zest works surprisingly well with pumpkin. Replace half the sugar with maple syrup for deeper flavor, though you’ll need to reduce the buttermilk slightly since syrup adds moisture.

⏲️ Make-Ahead Options

This cake gets better after sitting overnight – the flavors develop and the texture becomes more tender. I usually make it the day before serving. You can freeze the whole thing for up to 2 months wrapped in plastic, then foil. Freezes beautifully and thaws perfectly at room temperature. The batter can sit in the fridge overnight too, just bring it to room temp before baking.

Recipe Notes & Baker’s Tips

Lower temperature prevents tough crust formation while ensuring even baking throughout. Dark pans need 25 degrees less heat to prevent over-browning. Slight cracking on top is normal for pound cake – it’s actually traditional. If using a tube pan instead of bundt, the baking time stays the same. Fresh pumpkin puree needs to be well-drained or your cake will be too wet.

🍽️ Serving Suggestions

Plain with coffee is my favorite way, but it’s incredible warmed slightly with vanilla ice cream. My husband likes it with whipped cream and a drizzle of caramel. For parties, I slice it and arrange on a platter with some cinnamon sticks for decoration. It’s perfect for Thanksgiving since it’s not as heavy as pie but still feels special.

Hope this becomes your go-to fall cake like it has for my family. Nothing beats the smell of this baking and knowing you’ll have several days of perfect slices waiting. My mom still asks me to bring this to every family gathering now!

🧊 How to Store Your Buttermilk Pumpkin Pound Cake

Store your cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, simply pop individual slices in the microwave for 15-20 seconds, or warm the whole cake in a 300°F oven for 10 minutes.

⚠️ Allergy Information

This recipe contains gluten (wheat flour), dairy (butter, buttermilk), and eggs. For dairy-free option, substitute vegan butter and use the vinegar/plant milk trick for buttermilk. For gluten-free, use a 1:1 gluten-free flour substitute, though the texture will be slightly different.

❓ Questions I Get Asked A Lot

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure it’s thick and not watery. If it seems too wet, strain it through a fine-mesh sieve for 30 minutes.

Why did my cake sink in the middle?

This usually happens from overmixing the batter or opening the oven door too early. Keep that oven closed for at least the first 45 minutes!

Can I make this in loaf pans instead?

Yes! Use two 8×4-inch loaf pans and reduce the baking time to 45-55 minutes. Check with a toothpick for doneness.

How do I know when my cake is perfectly done?

Look for golden brown color, slight pulling away from pan edges, and a toothpick that comes out with just a few moist crumbs.

Can I double this recipe?

Definitely! This recipe doubles beautifully. You can make two cakes or use multiple pans.

💬 Tried this recipe? Leave a comment and rating below! I absolutely love hearing about your baking adventures and any creative twists you put on this classic. Did you try any of the flavor variations? Share your photos on social media and tag me – nothing makes my day like seeing your beautiful homemade cakes