If you’re on the hunt for a classic, irresistibly moist, and buttery cake that practically melts in your mouth, you’ve come to the right place. The Slap Ya Momma Pound Cake Recipe is a true Southern treasure that lives up to its bold name with a rich texture and a flavor that’s sweet, comforting, and downright addictive. With simple ingredients coming together in perfect harmony, this pound cake promises to be your new go-to dessert for family gatherings, special occasions, or whenever you just need a little slice of happiness.
Ingredients You’ll Need
Every ingredient in the Slap Ya Momma Pound Cake Recipe plays a vital role, from creating that luscious crumb to imparting the cake’s signature buttery richness. These basics are straightforward but carefully balanced, turning pantry staples into a show-stopping dessert.
- 3 cups all-purpose flour: Provides the structure and body of the cake, ensuring a tender yet sturdy crumb.
- 3 cups granulated sugar: Sweetens the cake beautifully and helps create a moist texture.
- 1 ½ cups unsalted butter, softened: Adds richness and a creamy softness that defines true pound cake.
- 5 large eggs, room temperature: Eggs contribute to the cake’s rise and add moisture and flavor.
- 1 cup whole milk, room temperature: Brings moisture and a touch of dairy tenderness to the crumb.
- 1 tbsp vanilla extract: Infuses a warm, fragrant sweetness that enhances every bite.
- 1 tsp almond extract (optional): Provides a subtle nutty note that gives this pound cake a little extra magic.
How to Make Slap Ya Momma Pound Cake Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Begin by setting your oven to 325°F (160°C). While it’s warming up, grease and flour a 10-inch bundt pan or tube pan. This prep ensures that the pound cake bakes evenly and comes out of the pan smoothly, preserving those beautiful edges and swirls.
Step 2: Cream Butter and Sugar
Using softened unsalted butter, cream it together with granulated sugar until the mixture is light and fluffy. This process incorporates air that’s crucial for the cake’s rise and gives it a delicate texture.
Step 3: Incorporate Eggs One at a Time
Add the eggs individually, beating well after each addition. This step helps the eggs blend smoothly into the butter-sugar mixture without curdling, setting the stage for a cohesive batter.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour with a pinch of salt. Whisking prevents lumps and makes it easier to fold the flour into the batter.
Step 5: Alternate Adding Flour Mixture and Milk
Begin adding the flour mixture to the butter-egg combo alternating with whole milk—start and end with flour. Mix gently until just combined to avoid overworking the batter, which can make the cake dense instead of fluffy.
Step 6: Stir in Vanilla and Almond Extracts
Add the vanilla extract and, if using, almond extract, mixing until just incorporated. These extracts bring that classic, irresistible aroma and nuanced flavor that make the Slap Ya Momma Pound Cake Recipe unforgettable.
Step 7: Bake the Cake
Pour your batter into the prepared pan and bake for about 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. The slow, gentle baking creates a dense yet tender crumb and a gorgeous golden crust.
Step 8: Cool and Release the Cake
After baking, let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack. Cooling completely helps set the cake’s structure and makes slicing easier.
How to Serve Slap Ya Momma Pound Cake Recipe
Garnishes
The beauty of the Slap Ya Momma Pound Cake Recipe lies in its simplicity, but you can elevate your serving by dusting the slices with powdered sugar or topping them with freshly whipped cream. Fresh berries, especially ripe strawberries or blueberries, add a pop of color and a burst of freshness that balances the cake’s richness perfectly.
Side Dishes
This pound cake pairs wonderfully with ice cream—vanilla bean or even a scoop of peach or pecan flavor for a Southern touch. A cup of strong coffee or tea on the side complements the sweetness with a little bitterness and warmth, making it a perfect afternoon treat or a cozy dessert to end the night.
Creative Ways to Present
Don’t be shy to get creative! The Slap Ya Momma Pound Cake Recipe also makes a stunning base for trifles or a decadent bread pudding. For a festive occasion, stack slices with layers of lemon curd and fresh raspberries, or drizzle with caramel sauce and sprinkle chopped nuts for added texture.
Make Ahead and Storage
Storing Leftovers
You can keep leftover pound cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This cake holds its moisture beautifully, so it won’t dry out quickly.
Freezing
For longer storage, the Slap Ya Momma Pound Cake Recipe freezes well—wrap it tightly in plastic wrap and then in foil or place it in a freezer bag. It will keep for up to 3 months. Just thaw it overnight in the fridge before serving.
Reheating
To refresh slices, warm them gently in a microwave for 10-15 seconds or in a low oven for a few minutes. This brings back that fresh-from-the-oven softness and lively buttery aroma that make this cake so special.
FAQs
Can I substitute butter for oil in the Slap Ya Momma Pound Cake Recipe?
Butter is key to achieving the characteristic flavor and texture of this pound cake, so swapping it for oil will change the taste and crumb. I recommend sticking with butter for the best results!
Why do I need to use room temperature eggs and milk?
Using room temperature eggs and milk helps everything mix more uniformly, preventing the batter from curdling and ensuring a smooth, even texture in the finished cake.
Is almond extract necessary?
Almond extract adds a lovely subtle nuttiness, but it’s optional. If you’re not a fan or don’t have it on hand, you can leave it out, and the cake will still be wonderfully tasty.
How do I know when the pound cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is done. If it’s wet with batter, bake for a little longer and keep checking at regular intervals.
Can I use a different pan size?
The recipe works best with a 10-inch bundt or tube pan because it promotes even baking, but if you use a different pan, keep an eye on baking time and test doneness regularly to avoid under- or overbaking.
Final Thoughts
There’s just something so comforting and downright delicious about a slice of the Slap Ya Momma Pound Cake Recipe. Whether you’re baking it for a special occasion or just to brighten up your day, it’s sure to bring smiles and maybe even a little friendly smack of approval. Give it a try—you might just find yourself whipping up this Southern classic again and again.
Print
Slap Ya Momma Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Slap Ya Momma Pound Cake is a rich, buttery dessert with a tender crumb and a hint of vanilla and almond flavor. Perfect for any occasion, this cake is easy to make and guaranteed to impress with its moist texture and sweet taste.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients
- 3 cups granulated sugar
- 1 ½ cups unsalted butter, softened
- 5 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly to ensure the cake doesn’t stick.
- Prepare Butter and Sugar Mixture: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes several minutes. This step helps create a tender cake texture.
- Add Eggs: Add the 5 large eggs one at a time to the butter and sugar mixture, beating well after each addition. This gradual incorporation ensures a smooth and uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the 3 cups of all-purpose flour and 1/2 teaspoon salt to evenly distribute the salt and aerate the flour.
- Mix Batter: Gradually add the flour mixture to the butter mixture, alternating with the whole milk, beginning and ending with the flour mixture. Mix gently just until combined after each addition to avoid overmixing and developing gluten, which can make the cake tough.
- Add Flavorings: Stir in the 1 tablespoon vanilla extract and 1 teaspoon almond extract (if using) until just incorporated to infuse the batter with rich aromatics.
- Bake the Cake: Pour the prepared batter into the greased bundt pan. Place in the preheated oven and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes. Then carefully invert the cake onto a wire rack to cool completely, which prevents sogginess at the bottom.
- Serve: Slice the cake and serve it plain or with accompaniments such as powdered sugar, whipped cream, or fresh berries for added flavor and presentation.
Notes
- Ensure all ingredients, especially eggs and milk, are at room temperature before mixing for the best texture.
- If you do not have almond extract, it can be omitted; the vanilla extract provides wonderful flavor on its own.
- Be careful not to overmix once you start adding flour to keep the cake tender.
- Check for doneness with a toothpick starting at 1 hour 15 minutes to avoid overbaking.
- This cake stores well at room temperature covered or can be refrigerated for up to 4 days.
