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An autumn showstopper dessert, perfect for any occasion; it will be sure to bring oohs and aahs from everyone who has the pleasure of partaking.
I took this cake to work one night last week and the slices flew off the plate so fast I couldn't believe it. But, I mean really moist, tender, fall-spiced pumpkin cake with a fabulous buttery carmel-y, to die for icing and the crowning touch? A scatter of sweet and salty glazed walnuts, really, what's there not to like? Or love?
I used a tube pan just because I think the presentation is so pretty, but you could definitely use a bundt cake pan. Pecans or even almonds could be substituted for the walnuts.
You could add dried fruit like raisins or currants, a finely diced fresh apple would also be quite delicious. If you're looking for a scrumptious dessert that's easy to put together and sure to impress, look no further. If you're anything like me this Pumpkin Buttermilk Pound Cake will be calling your name!
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup buttermilk
- 3 tablespoons bourbon cognac or rum*
- 1-½ teaspoon pure vanilla extract
- ½ cup butter, softened
- ½ cup vegetable oil
- 2-½ cups packed dark brown sugar
- 4 large eggs at room temperature
- 1 15- oz. can pure pumpkin purée 2 cups
- 1 cup brown sugar
- ½ cup butter
- 5 tablespoons milk
- 1 cup powdered sugar
- 1 teaspoon vanilla
- a pinch salt
- ½ cup Rosemary-Roasted Honey Walnuts These are optional. You can also make them without the rosemary.
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Heat the oven to 350°F. Generously spray a 10- to 12-cup tube pan (the kind without a removable bottom) with baking spray. Rub all over with a paper towel, then spray lightly one more time.
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In a medium bowl, combine the flour, baking powder, ginger, cinnamon, salt, baking soda, nutmeg, and cloves. In a measuring cup, combine the buttermilk, bourbon, and vanilla.
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In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Slowly and gradually add the oil, beating until combined. Add the brown sugar. Increase the mixer speed to high and beat, scraping down the sides of the bowl as needed, until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Beat in the pumpkin.
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Slowly pour in the buttermilk mixture, and mix until combined. Gradually add the dry ingredients to the batter, mixing just until combined. Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to settle the batter.
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Bake until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 45 to 60 minutes. Cool the cake in the pan for 10 to 15 minutes, invert the cake onto a rack, removing the pan, and cool completely, at least 2 hours.
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For the icing, combine the sugar, butter, milk and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, and cook for 3 minutes.
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Remove from the heat and add vanilla extract. (At this point, the icing will be the consistency of thick syrup.) Use an electric mixer on medium speed and beat for about 1 minute.
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Add powdered sugar and beat again till smooth. If needed, add more milk to make an icing that can easily be drizzled.
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When cake is cooled, slowly spoon icing over cake and allow to drip down the sides, pooling a bit on your cake plate.
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Top with walnuts, if desired, before icing hardens.
Adapted from Fine Cooking
* The alcohol is baked off, but does give delicious flavor. However, if you don't have any on hand, no worries! Your cake will be delicious without it. Just skip the alcohol and add an extra ½ teaspoon vanilla.
You can make the walnuts up to 1 week ahead and store in an airtight container.
For the best flavor and texture, the cake should be baked at least 1 day before serving, and it can be stored (un-iced) at room temperature for up to 2 days: set the completely cooled cake on a plate, wrap tightly in 2 layers of plastic wrap.
The cake can be frozen iced or un-iced for 3-4 weeks: freeze unwrapped for 1-2 hours then wrap tightly in plastic wrap, then in foil. Return to freezer.
Plain toasted walnuts or pecans can be substituted for the walnuts if desired.
Lucy Preisler says
I made muffins out of them and skipped the sugar/glaze on the walnuts, otherwise I followed the recipe to a T. Unbelievably moist and tasty! The colour is so beautiful.
Chris Scheuer says
What a great idea, to make muffins with this recipe! Thanks so much for sharing your result, Lucy!
Tere Petrey says
Hi Chris,
I want to make this for our Thanksgiving dessert for tonight, if I make it this morning will it still be edible this evening? I also want to put some chopped pecans in the cake would that be okay as well?
It looks and sounds scrumptious can't wait to dig in!
Thank's Tere'
Chris Scheuer says
yes and ye!
DC says
Hi Chris, I made this last year and it was a huge hit, absolutely delicious. I am having a smaller crowd for Thanksgiving this year - was thinking of halving this recipe and baking in a loaf pan. Do you think this would work and if so, about how long would you cook it? Thanks so much for all your great recipes, I always know I can count on them to be great!
Pat letko says
Can I use white sugar instead of brown sugar , are at least haft it
Chris Scheuer says
Yes, half white sugar would be fine. ❤️ Chris
Victoria Love says
It was so moist and delicious! The cake is not too sweet, just really rich and flavorful. The icing is altogether yum!! It was a big hit at our joint birthday party this evening. I’d better freeze the leftover cake in slices, pronto, or I will be raiding the kitchen in like about 3...2...
Thank you, Chris!! I don’t think I have ever made anything from your blog that wasn’t just out of this world.
Victoria
Victoria Love says
Hi Chris,
Made the cake yesterday and wrapped it in plastic, then glazed it this morning. It looks and smells wonderful! Everything worked exactly as you had instructed. I realized just as I started that my tube pan was the “removable bottom kind, but my Bundt pan worked perfectly!
Going out to dinner this evening with friends and then back here for a joint birthday celebration. Your cake will be the dessert star! I’ll report back, later 😉
Victoria
Anke says
Hey. I liked it a lot, but I'm not sure if I unsterstood the amount of the pimpkin puree right.
How much is it?? Maybe you can tell me in cups or ml.
Thank you so much.
Chris Scheuer says
Hi Anke, it's 2 cups. I will add that to the recipe. Thanks!
Anke says
Hey.. I liked it a lot, but I'm not sure if I understand the amount of the pumpkin puree. How much is it?
Thank you!!!
Chris Scheuer says
It's 2 cups.
Jill says
The butter amount in the cake is confusing to me is it 3/4 cup total?
Chris Scheuer says
Hi Jill, I edited the recipe to makes things a bit more clear. There is 1/2 cup butter in the cake and 1/2 in the icing.
Jill says
Thanks so much making it tomorrow! Bought sweet and spicy pecans at Trader Joe’s hope they are yummy on top!
Chris Scheuer says
Enjoy! TJ's pecans will be great!
Buuchau says
Do you think it would work baked in cupcake molds or even mini loafs? My son says it tastes exactly like the Starbucks Pumkin Bread.
Chris Scheuer says
Yes, I think either would work fine!
ginger says
can this cake be made in a 13 by 9 pan?
Chris Scheuer says
I've never tried it Ginger, but I think it would work just fine.
Sherie Rodrigues says
Friends, and you are all my friends, just because you are following Scott and Chris. Adorable they are, and the food. OMG, I am the new best cook in the family. I made this cake and took it to the family camp site recently. Just believe me, the family went crazy. I basically cannot go wrong with any of Cafe Sucre Farine recipes. Family think I am very clever, when really the credit lies with Scott and sweet Chris. They laugh at my jokes, not "the family", Scott and Chris. Happy baking everyone. Sherie
Salwa says
I have made this cake last night for my dads friend's and it finished in a flash. It was so yummy and easy to make.
Melissa @ My Recent Favorite Books says
This looks delicious! Im a new bloglovin follower!
Sarah | The Sugar Hit says
Oh my word, that looks heavenly!
Anonymous says
can i bake this beauty in a bundt pan?
Chris Scheuer says
definitely, a bundt pan will work! Just be sure to grease it well. I really like Baker's Joy, not sure if that's available to you but it works wonderful.
www.scrumptiousandsumptious.wordpress.com says
I'm making this right now for a work function and it's all I can do to not cut into it! I'd like to check out the recipe for the rosemary-roasted walnuts but there is no link??
Laura Dembowski says
The cake is gorgeous. I love the combo of butter and oil in it and the addition of the alcohol, which I think always lends great flavor to baked goods. The rosemary walnuts sound very interesting too!
www.you-made-that.com says
Wow, this is perfect looking fall cake! And the honey roasted rosemary walnuts give it such a nice touch. You are an amazing cook and baker. Sorry I haven't been by lately, I feel like I've been out of it since we had a new addition to our family arrive...a beautiful exchange student from Germany. I have been busy with her and haven't been blogging what I have cooked. Things are beginning to calm a bit so hoping to jump back in soon. Thanks for the visits to my blog Chris!
Elisabeth says
Seriously gorgeous, and really craving it...I'm soo pinning this amazing cake!
Mary says
What a perfect fall cake. Have a wonderful visit. Blessings...Mary
Veronica Miller says
Aw shucks I suppose it disappeared without any shots of a cut piece! I love to see the texture on baked goods. This sounds soooo stinking good. I'm saving it fo sho.
Top Cuisine avec Lavi says
wow, I've never seen a cake so perfect!!!!!!!! Love your blog!
The Café Sucré Farine says
Jo Anne, thanks. I think I fixed the Pinterest button. Please let me know if you have any more trouble with it. Chris
Pacheco Patty says
One gorgeous Fall inspired cake Chris!
Love the rosemary roasted honey walnuts, wouldn't mind having a bowl of those to snack on;-)
Have a wonderful trip to the UK!