Slap Ya Momma Pound Cake

Slap Ya Momma Pound Cake is the ultimate Southern-style dessert—rich, buttery, and melt-in-your-mouth good. With a dense, moist crumb and a perfectly golden crust, this cake is packed with flavor in every slice. I love making it when I want a classic dessert that needs no frosting, no fuss, and still leaves everyone asking for seconds.

Why You’ll Love This Recipe

I love how this cake delivers bold, nostalgic flavor with the simplest ingredients. The name might be playful, but the taste is seriously next level. It’s rich without being too sweet, sturdy enough for slicing, and versatile enough to serve with fresh berries, glaze, or on its own. It also keeps beautifully, which means I can enjoy a slice days after baking—and it’s still just as moist.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Large eggs

• All-purpose flour

• Heavy cream (or evaporated milk)

• Vanilla extract

• Almond extract (optional, but I like the depth it adds)

• Salt

directions

1. I preheat the oven to 325°F (163°C) and grease and flour a bundt or tube pan generously.

2. In a large bowl, I cream the butter and sugar together until light and fluffy—this takes a good 5–7 minutes.

3. I add the eggs one at a time, beating well after each one.

4. I sift the flour and salt together, then gradually add it to the butter mixture, alternating with the heavy cream.

5. I stir in the vanilla and almond extract until everything is fully combined and smooth.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

This pound cake serves about 12–14 slices. It takes around 20 minutes to prepare and about 1 hour and 15–25 minutes to bake, depending on the pan and oven. I usually plan for a total time of around 1 hour and 45 minutes, including cooling.

Variations

Sometimes I add lemon zest or substitute some of the vanilla for lemon extract for a citrusy twist. I’ve also folded in chopped pecans or swirled in a cinnamon-sugar ribbon for added texture. If I’m feeling indulgent, I drizzle a simple powdered sugar glaze or cream cheese icing over the top.

storage/reheating

I store the cake tightly wrapped at room temperature for up to 4 days. It stays moist and tender. For longer storage, I freeze individual slices wrapped in plastic and foil for up to 2 months. To serve, I let them thaw at room temperature or microwave a slice for 10–15 seconds to bring back that fresh-baked feel.

FAQs

Why is it called “Slap Ya Momma” Pound Cake?

It’s a Southern saying that means the food is so good, it might make me do something wild. It’s all in fun—and this cake definitely lives up to the hype.

What makes a pound cake different from other cakes?

Pound cakes are known for their dense texture and rich flavor, often made with equal parts butter, sugar, eggs, and flour. I love how they slice cleanly and have a satisfying, buttery crumb.

Can I use milk instead of heavy cream?

I’ve tried it, but heavy cream gives the cake a richer, more luxurious texture. If I don’t have cream, I use evaporated milk as a closer substitute.

How do I keep my pound cake from sticking to the pan?

I make sure to grease and flour the pan really well, getting into every curve if I’m using a bundt pan. I also let the cake cool slightly before flipping—it releases more easily that way.

Can I make this cake ahead of time?

Absolutely. I often bake it a day in advance. It actually tastes better the next day as the flavors settle and the texture softens even more.

Conclusion

Slap Ya Momma Pound Cake is the kind of dessert that’s simple but unforgettable. With its buttery richness, tender crumb, and timeless flavor, it’s one of those recipes I reach for over and over again. Whether served plain, dressed up, or packed for a picnic, this cake always brings the kind of satisfaction that only true Southern baking can offer.