You ever smell something baking and just stop mid-scroll? That warm, sweet, buttery cloud that makes you wanna call your grandma and cry a little? That’s the vibe of this Slap Ya Momma Pound Cake Recipe. It’s been making rounds on Pinterest and TikTok, and trust me, it lives up to the hype.
This is a rich, velvety bundt-style cake with cream cheese, butter, and boxed cake mix pulling all the weight. It’s got that golden Kentucky pound cake crust with an ooey gooey middle that’ll tempt you while it cools. Like a white pound cake your aunt madeif your aunt had YouTube. Full details in the blog!
When I tested this, I swore I wasn’t gonna eat half of it by myself. Oops. We grew up on the simple pound cake basics, so this one feels like the fun cousinclassic, but louder. I added a pinch of my own flair, and yep, I think you’ll love the secret!
This Slap Ya Momma Pound Cake Recipe delivers a moist and flavorful cake that blends the best of Kentucky Pound Cake and Ooey Gooey Butter Pound Cake. Perfect for those who enjoy moist bundt cake recipes easy to make and delicious.
Ingredients
Scale
1 cup unsalted butter softened
2 3/4 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract optional
2 cups powdered sugar
3 tablespoons whole milk or heavy cream
1 teaspoon pure vanilla extract
Instructions
Heat your oven to 325°F 160°C and prepare your bundt or 10 inch tube pan by thoroughly greasing and flouring it to prevent sticking.
Cream the softened butter and sugar together until the mixture is very light and airy, which helps ensure the cake will be tender.
Add eggs one at a time into the butter mixture, beating each completely before adding the next to create a smooth batter.
In a separate bowl, combine the flour, baking powder, and salt by whisking until they are well blended.
Slowly mix the dry ingredients and milk into the butter and egg mix alternately, beginning and ending with the flour mixture, blending on low speed until just incorporated to avoid toughness.
Gently fold in the vanilla extract and, if desired, almond extract for extra flavor.
Transfer the batter into the prepared pan and smooth the top with a spatula so it bakes evenly.
Bake the cake for 75 to 85 minutes; test doneness by inserting a toothpick into the center which should come out clean.
Let the cake cool in the pan for 10 to 15 minutes before carefully turning it out onto a wire rack to cool thoroughly.
While the cake cools, mix the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth and pourable but not too runny.
Drizzle the glaze over the completely cooled cake and allow it to set before slicing and serving.
Notes
For crisp tops, broil 2–3 minutes at the end
Prep Time:20minutes
Cook Time:1hour 20minutes
Category:Cake, Dessert
Method:Baked
Cuisine:American
Nutrition
Serving Size:1 slice
Calories:400 kcal
Sugar:35g
Sodium:200mg
Fat:20g
Saturated Fat:12g
Unsaturated Fat:5g + 3g
Trans Fat:0g
Carbohydrates:50g
Fiber:1g
Protein:5g
Cholesterol:120mg
Why You’ll Love This Slap Ya Momma Pound Cake Recipe
There’s a reason this pound cake recipe has gained a reputation for being irresistible. It strikes the perfect balance of buttery richness and sweet nostalgiaa dessert that feels like a warm hug. Plus, it’s easy to prep yet rewards you with big flavors and a bakery-worthy finish. Whether you’re new to Bundt pound cake recipes or a seasoned pro, this one truly stands out.
You’ll love how moist and tender this cake is (not a crumbly mess in sight!) thanks to classic ingredients like butter and whole milk. The vanilla and hint of almond extract fill your kitchen with a heavenly aroma while baking. And that silky, sugar-glazed finish? Chef’s kiss, my friends. This cake is perfect for birthdays, holidays, or simply whenever you crave a little old-school dessert magic.
Key Ingredients & Tools
Let’s look at the simple yet powerful lineup that brings this cake to life. Each ingredient plays a crucial role, and with just a few tools, this recipe leaves little room for error.
Unsalted Butter: Softened butter is essential for creating that creamy, fluffy cake batter. Don’t skimpit’s the backbone of the flavor.
Granulated Sugar: Sweetens the batter and helps produce a tender crumb.
All-Purpose Flour: Provides the structure of the pound cake. For best results, fluff, spoon, and level it carefully.
Pure Vanilla & Almond Extracts: Add sweet, aromatic notes without overpowering the buttery taste.
Whole Milk: Adds richness and moisture, keeping the cake tender throughout.
Bundt Pan: Any classic Bundt or 10-inch tube pan works. Just grease it really well to prevent sticking!
Ingredient
Pro Tip
Butter
For fluffier batter, let it soften at room temperature (not melted!).
Flour
Sift or whisk it beforehand to prevent lumps.
Whole Milk
You can substitute cream for extra indulgencebut watch thickness!
Step-by-Step Instructions
Don’t worryit may look like several steps, but they’re straightforward. Here’s how to make this super moist pound cake:
Prep Your Pan: Preheat your oven to 325°F and grease (plus flour) your Bundt or tube pan. This step helps prevent any sticky disasters later.
Cream Butter & Sugar: In a large bowl, beat butter and sugar until fluffy. This incorporates tiny air pockets that keep your cake lightnot dense.
Add Eggs: Crack eggs in one at a time, mixing well after each to avoid curdling the batter.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. This ensures even distribution when added to the wet ingredients.
Mix It Up: Alternate adding dry ingredients and milk to the butter mixture, starting and ending with the flour mix. Stir on low speedavoid overmixing!
Flavor It: Stir in vanilla and almond extracts (if using). This is when your kitchen begins to smell amazing.
Pour & Bake: Pour the batter into the prepared pan, smooth the top, and bake for 75–85 minutes. Use the toothpick test to check doneness!
Cool: Let the cake cool for 10–15 minutes before turning it onto a wire rack. Don’t rush this step, or the cake might fall apart.
How to Make the Glaze
Once the cake has cooled, the fun part begins! This glaze is quick, easy, and luscious:
Mix: Whisk powdered sugar, milk (or cream for extra richness), and vanilla until smooth. You want a pourable yet slightly thick consistency.
Drizzle: Spoon the glaze over the cake, letting it drizzle over the edges for that classic, finished look.
Set & Serve: Allow the glaze a few minutes to set before slicing. Then, grab a fork and enjoy!
Storage Tips & Serving Ideas
This pound cake is versatile and keeps wellideal for make-ahead desserts or leftovers.
Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for 2–3 months.
Reheating: Warm slices in the microwave for 10–15 seconds to enjoy that fresh-baked warmth.
Serving: Pairs beautifully with whipped cream, fresh berries, or a scoop of ice cream. It’s delicious on its own, too!
Storage Method
How Long It Lasts
Room Temperature
3 Days (airtight)
Refrigerated
1 Week
Frozen
2–3 Months
Expert Says
The SLAP YA MOMMA POUND CAKE RECIPE relies on the classic pound cake ratio, balancing equal parts butter, sugar, eggs, and flour to achieve a moist yet dense texture. Proper creaming of butter and sugar incorporates air, ensuring a tender crumb and preventing the heaviness common in traditional pound cakes.
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Perfecting the Slap Ya Momma Pound Cake Recipe
This Slap Ya Momma Pound Cake recipe didn’t come together overnight. After a few too-wet batters and some slightly overbaked edges, I finally perfected a moist, buttery cake that reminds me of Sunday family dinners. Years of tweaking have ensured you’re getting the real dealworth every sticky kitchen moment.
FAQs ( Slap Ya Momma Pound Cake Recipe )
How do I get a moist pound cake every time?
Using room temperature ingredients and not overmixing the batter ensures a moist texture. For this recipe, be sure to measure flour properly and bake just until a toothpick comes out clean. Adding sour cream or cream cheese can also boost moisture in most Bundt pound cake recipes.
Can I make this recipe in a different pan besides Bundt?
Yes, you can use a loaf pan or tube pan if you don’t have a Bundt pan. Just adjust the baking time accordingly; loaf pans may require a little longer to bake through. Keep an eye on the cake and do the toothpick test early to avoid overbaking.
What is the best way to store the cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate up to one week. You can also freeze slices wrapped well in foil and plastic for up to 3 months.
Can I use a box cake mix instead of homemade batter?
While you can use a box cake mix, homemade batter delivers a richer texture and flavor. If using a mix, try adding an extra egg or a bit of sour cream for a super moist pound cake. Homemade recipes typically yield a tastier and more authentic result.
How do I avoid overbaking this dish?
Check the cake 5-10 minutes before the minimum bake time to prevent overbaking. Insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter. Overbaking dries out the cake and sacrifices tenderness.
Conclusion
Whether you’re slicing this beauty after 85 minutes or sneaking a crumb while it’s still warm, you’ll love how this Slap Ya Momma Pound Cake Recipe turns outrich, moist, and buttery with a golden crust and a slightly ooey-gooey center. The aroma alone feels like a cozy hug from an old friend, brightening your kitchen and your day in the best way.
Here’s a little secret from my experience: a splash of almond extract really lifts the flavor without stealing the spotlight. If you’re short on time, this recipe also works well with boxed cake mixes, making it a breeze. Leftovers? Wrap them tightly and warm a slice in the microwave for that just-baked feeltrust me, it’s a game changer.
Now, I’d love to hear from youdid this pound cake bring back any sweet memories or family stories? Snap a pic, share your variations, or save this recipe for your next gathering. Because recipes like this aren’t just foodthey’re the kind of comfort that feels like home, with every single bite.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
