The Bold, Sweet Slap Ya Momma Pound Cake Recipe Everyone Loves

Southern kitchens buzz with excitement when a slap ya momma pound cake lands on the counter, promising rich, buttery decadence that melts hearts instantly.

Generations of bakers have perfected this classic dessert, passing down secrets from one skilled hand to another.

Thick cream and smooth butter create a foundation of pure indulgence.

Each slice carries memories of warm gatherings and sweet celebrations.

Dense and moist, this pound cake delivers comfort in every single bite.

Chocolate lovers and traditionalists alike will fall head over heels for this irresistible treat.

Prepare to be transported by a dessert that defines Southern baking excellence.

Why Slap Ya Momma Cake Is Legendary

• Simplify Meal Prep: Dump all ingredients into the slow cooker without complex chopping or advanced cooking techniques, making this recipe perfect for busy families or novice cooks.
• Comfort Food Champion: Loaded with hearty kielbasa, cheesy hashbrowns, and creamy sauce, this casserole delivers pure satisfaction and warmth in every single bite.
• Flexible Cooking Options: Choose between low and high temperature settings, allowing busy home cooks to adapt the recipe to their schedule and still enjoy a delicious home-cooked meal.
• Crowd-Pleasing Potential: Packed with familiar, crowd-favorite ingredients that appeal to both kids and adults, making it an ideal dish for family dinners, potlucks, or casual gatherings.

What You’ll Need for Momma Pound Cake

• Butter: A rich, creamy ingredient that provides moisture and helps create a tender cake texture.
• Sugar: Adds sweetness and helps to create a light, fluffy cake structure.
• Eggs: Bind the ingredients together and contribute to the cake's rich, smooth consistency.
• All-Purpose Flour: The primary dry ingredient that gives the cake its structure and volume.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Milk: Adds moisture and helps create a soft, tender crumb.
• Vanilla Extract, Almond Extract: Provides depth of flavor and aromatic complexity to the pound cake.

• Powdered Sugar, Whipped Cream, Fresh Berries, Vanilla Ice Cream: Optional toppings that can enhance the cake's presentation and taste.

Steps to Bake Slap Ya Momma Pound Cake

Step 1: Prep the Oven and Pan

Fire up your oven to 325F (160C). Generously coat a 10-inch bundt pan with butter and flour, making sure every nook and cranny is covered.

Step 2: Create Creamy Butter Base

Grab your electric mixer and blend softened butter with sugar until the mixture looks light, airy, and almost cloud-like. This should take about 5 minutes of consistent beating.

Step 3: Incorporate Eggs

Add eggs one at a time, beating thoroughly after each addition. Scrape down the bowl’s sides to ensure everything gets mixed evenly.

Step 4: Combine Dry Ingredients

• Flour
• Salt

Step 5: Build the Batter

Gradually fold the flour mixture into the butter blend, alternating with milk. Start and end with flour.

Mix gently to keep the batter smooth and avoid overmixing.

Step 6: Add Flavor Boosters

Stir in vanilla and almond extracts, blending until just combined.

Step 7: Bake to Perfection

Pour batter into the prepared pan, smoothing the top. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes.

The cake is ready when a toothpick comes out clean.

Step 8: Cool and Serve

Let the cake rest in the pan for 10-15 minutes.

Flip onto a wire rack to cool completely. Serve as is or dress up with powdered sugar, whipped cream, fresh berries, or a scoop of vanilla ice cream.

Handy Notes for Baking a Pound Cake

• Leave butter out at room temperature for 30-45 minutes before baking to ensure smooth, even creaming without lumps.
• Avoid overmixing the batter to prevent a tough, dense cake texture – mix just until ingredients are combined.
• Use a thin wooden skewer or cake tester instead of a thick toothpick for more precise center testing.
• Add a pinch of fresh lemon zest or replace half the vanilla extract with almond extract for a deeper, more complex taste.
• Allow the cake to cool entirely before slicing to maintain its delicate structure and prevent crumbling.

Fun Flavors for Momma Pound Cake Fans

• Gluten-Free Pound Cake: Replace all-purpose flour with gluten-free flour blend, ensuring a similar texture and taste for those with wheat sensitivities.
• Citrus Burst Variation: Add lemon or orange zest to the batter, creating a bright and refreshing flavor profile that enhances the classic pound cake.
• Dairy-Free Alternative: Substitute milk with almond milk or coconut milk, and use dairy-free margarine instead of butter for those with lactose intolerance.
• Chocolate Chip Surprise: Fold in semi-sweet chocolate chips into the batter before baking, adding a rich and indulgent element to the traditional pound cake recipe.

What Goes With Slap Ya Momma Pound Cake

• Boost Flavor Pairing: Drizzle a warm bourbon caramel sauce over the pound cake for a rich, decadent experience that elevates the dessert's buttery sweetness.
• Complementary Beverage Companion: Serve a chilled glass of Late Harvest Riesling, whose subtle sweetness and fruity notes perfectly balance the cake's dense texture.
• Berry Burst Enhancement: Top the pound cake with a quick raspberry compote and fresh mint leaves, creating a vibrant contrast to the cake's smooth, classic flavor profile.
• Texture Contrast Delight: Add a scoop of tangy lemon sorbet alongside the pound cake, introducing a bright, refreshing element that cuts through the cake's richness.

Storing Pound Cake for Fresh Slices

• Store leftover pound cake in an airtight container or tightly wrapped with plastic wrap for up to 5 days in the refrigerator. Keep cake away from strong-smelling foods to prevent flavor absorption.
• Wrap individual slices or whole cake in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Label with the date to track freshness.
• If serving within 2 days, store cake at room temperature in a sealed container. Cover with a clean kitchen towel to prevent drying out.
• Warm individual slices in the microwave for 10-15 seconds. For best texture, use an oven: preheat to 300F, wrap cake in foil, and warm for 5-7 minutes until slightly heated through.

FAQs

The name is a playful Southern expression suggesting the cake is so delicious it’s worth getting excited about, not a literal instruction.

• Why use both vanilla and almond extracts?

The combination adds depth and complexity to the pound cake’s flavor, creating a more nuanced and rich taste profile.

• How do I know if I've overmixed the batter?

Overmixing can lead to a tough, dense cake. Stop mixing as soon as the ingredients are just combined to maintain a tender crumb.

• Can I use salted butter instead of unsalted?

Yes, but reduce or eliminate the added salt in the recipe to prevent the cake from becoming too salty.

Slap Ya Momma Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 25 reviews

• Total Time: 1 hour 50 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Slap Ya Momma Pound Cake delivers Southern comfort with rich, buttery goodness that melts in your mouth. Dense and moist, this classic dessert wraps you in warm memories of grandma’s kitchen, promising pure indulgence with each delectable slice.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 5 large eggs, room temperature
• 1 12 cups unsalted butter, softened
• 3 cups granulated sugar
• 3 cups all-purpose flour
• 1 cup whole milk, room temperature

Flavor Enhancers:

• 1 tablespoon vanilla extract
• 1 teaspoon almond extract (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking vessel by thoroughly greasing and flouring a 10-inch bundt pan, then preheat the oven to 325°F (160°C).
2. Using an electric mixer, whip softened butter and sugar together for approximately 5 minutes until the mixture becomes light and airy with a fluffy texture.
3. Incorporate eggs individually into the butter-sugar mixture, ensuring thorough blending after each addition and scraping down bowl sides to maintain consistent texture.
4. In a separate bowl, combine flour and salt, creating a dry ingredient mixture.
5. Gradually fold the flour mixture into the creamed base, alternating with milk and maintaining a careful mixing technique to prevent overmixing.
6. Gently introduce vanilla and almond extracts, stirring until just integrated.
7. Transfer the batter into the prepared bundt pan, smoothing the surface for even baking.
8. Bake in the preheated oven for 1 hour and 15-30 minutes, monitoring until a toothpick inserted into the center emerges clean.
9. Allow the cake to rest in the pan for 10-15 minutes, then carefully invert onto a wire rack for complete cooling.
10. Serve the pound cake plain or enhance with a light powdered sugar dusting, whipped cream, fresh berries, or a complementary scoop of vanilla ice cream.

Notes

• Always use room temperature butter and eggs for the smoothest, most consistent batter texture.
• Cream butter and sugar thoroughly to create a light, airy pound cake with superior volume and softness.
• Avoid overmixing the batter after adding flour to prevent a tough, dense cake texture.
• Consider gluten-free flour alternatives like almond or coconut flour for those with dietary restrictions, adjusting liquid ratios slightly for best results.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 12
• Calories: 512
• Sugar: 41 g
• Sodium: 63 mg
• Fat: 26 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Carbohydrates: 68 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 100 mg