Make Slap Ya Momma Pound Cake Recipe Irresistible Now

The second this hits the oven, it smells like a holiday hug. Rich butter, warm vanilla, that golden crackle rising up the sides of a Bundt pan. This SLAP YA MOMMA POUND CAKE RECIPE is sweet, fluffy, a little retroand wow, it’s having a moment right now. Folks are loving it for good reason: it’s wildly moist, and it tastes like your favorite white pound cake got dressed up for a family reunion.

This cake’s all about simple joyboxed mix meets cream cheese and butter for that ooey gooey texture you’ll want to slice straight from the pan. No fussing with layers or fillings. Just blend, pour, bake, done. It gives serious Kentucky Pound Cake vibes, but with a shortcut twist. You don’t need fancy tools or special trips to the storejust some pantry staples, a Bundt pan, and a craving for comfort. It’s one of those Moist Bundt Cake Recipes Easy enough to whip up on a weeknight, but pretty enough to serve at a Sunday potluck.

I first made this back in 2017 for a school bake salerushed, late night, no time to think. A neighbor took one bite and legit asked if it was from a bakery. My trick? Letting the cake rest 10 minutes in the pan before flipping helps it release clean and stay super moist. After years digging through ingredient labels and testing family favorites, this one’s become a go-to anytime I need a sure thing that still feels special.

Yesica Andrews

Slap Ya Momma Pound Cake Recipe: Quick Delicious Treat

This Slap Ya Momma Pound Cake Recipe is a true crowd-pleaser known for its incredible moistness and irresistibly delicious flavor. Inspired by classic Kentucky Pound Cake traditions and boasting a rich, buttery texture, this cake makes a perfect dessert or sweet snack. It also channels the charm of an Ooey Gooey Butter Pound Cake, delivering a moist Bundt cake experience that’s deeply satisfying and wonderfully easy to make.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

• 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

Method

 

1. Set your oven to 325°F (160°C) and prepare your Bundt or 10-inch tube pan by greasing and flouring it thoroughly to ensure the cake won’t stick.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color.
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next to create a smooth batter.
4. In a separate medium bowl, combine the flour, baking powder, and salt by whisking them together until evenly mixed.
5. Alternate adding the flour mixture and milk to the butter and egg mix, starting and ending with the flour mixture, mixing on low speed just until blended to avoid overmixing.
6. Gently fold in the pure vanilla extract and almond extract if using, blending evenly into the batter.
7. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
8. Place the pan in the preheated oven and bake for 75 to 85 minutes, checking doneness with a toothpick inserted in the center that should come out clean.
9. Allow the cake to cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely without breaking.
10. While the cake cools, whisk together powdered sugar, milk or heavy cream, and vanilla extract in a small bowl until the glaze is smooth and pourable.
11. After the cake has fully cooled, drizzle the glaze evenly over the top and give it time to set before slicing and serving.

Notes

• For more delightful recipes and baking tips, follow our Pinterest account to keep the inspiration coming!

Why You’ll Love This Recipe

Let me tell you, this Slap Ya Momma Pound Cake Recipe is pure magic in a Bundt pan. Here’s why it’ll win you over:

• Super Moist Texture: Thanks to the perfect balance of butter, sugar, and milk, this cake is never dryjust that melt-in-your-mouth goodness you dream of.
• Simple Ingredients: Everything in this recipe comes straight from the pantry or fridge, making it wonderfully easy to whip up.
• Classic Nostalgia: Whether it reminds you of a Kentucky Pound Cake or that irresistible ooey gooey butter pound cake from childhood, it’s all wholesome throwback vibes.
• Beginner-Friendly: From start to finish, the steps are straightforward and fuss-freeperfect if you’re new to the world of Bundt pound cake recipes.

Key Ingredients and Tools You’ll Need

This cake keeps it classicno fancy tricks, just the best basics to deliver a super moist pound cake.

• Butter: Softened unsalted butter is your secret weapon to a tender, rich crumb.
• Granulated Sugar: This gives the cake its signature sweetness.
• Flour: All-purpose flour creates structuredon’t substitute here!
• Milk: Whole milk brings moisture and just the right amount of richness to the batter.
• Vanilla (and Almond) Extract: These are the cozy, aromatic touches you’ll taste in every bite.

As for tools, you’ll want your trusty Bundt pan, an electric mixer, and a wire rack for cooling this beauty to perfection.

Step-by-Step: How to Make It

This Slap Ya Momma Pound Cake Recipe comes together in just a few easy steps. Let’s walk through it:

1. Prep your pan: Preheat the oven to 325°F and generously grease and flour your Bundt or tube pan so the cake pops out cleanly.
2. Cream the butter & sugar: Beat until light and fluffyit’s the key to a tender texture!
3. Add the eggs: One at a time, beating well each time. This step ensures your batter stays smooth.
4. Mix the dry ingredients: Whisk flour, baking powder, and salt together to distribute everything evenly.
5. Combine wet and dry: Alternately add the flour mixture and milk to the batter, ending with the flour. Keep the mixer on low to avoid overmixing.
6. Flavor it up: Stir in vanilla and almond extract for that cozy, homemade touch.
7. Bake: Pour into the pan and bake for 75–85 minutes, checking for doneness with a toothpick.
8. Cool and glaze: Let the cake cool for 10–15 minutes in the pan before flipping it onto a wire rack. Once fully cooled, drizzle the glaze over the top.

Tips for Success

Here are a few key pointers to keep your pound cake perfect every time:

• Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature to help everything blend smoothly.
• Don’t Skip the Grease and Flour: This step might feel old-fashioned, but trust me, it’s essential for a clean releaseespecially with a Bundt pan.
• Don’t Overmix: Once you start adding flour, mix on low speed and stop as soon as the ingredients come together.
• Keep an Eye on Baking Time: Ovens can vary, so start checking at the 75-minute mark to avoid overbaking.

Serving and Storing Your Pound Cake

Once glazed, this beauty is ready to shine:

• Serving: Slice it thick and pair it with a cup of coffee or a dollop of whipped cream. This cake is also perfect for a holiday table or casual weekday snack.
• Storing: Keep leftovers in an airtight container at room temperature for up to 4 days, or refrigerate for a slightly longer shelf life.
• Freezing: Wrap slices individually in plastic wrap, then pop them into a freezer bag. They’ll keep for up to 3 monthsjust thaw at room temperature or zap in the microwave for a few seconds.

Expert Says

The SLAP YA MOMMA POUND CAKE RECIPE relies on a high butter-to-flour ratio, which creates its signature dense, moist texture. Creaming butter and sugar traps air, ensuring a tender crumb. Baking at a moderate temperature prevents overbrowning while allowing even baking throughout the thick batter.

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Mastering the Slap Ya Momma Pound Cake Recipe

This Slap Ya Momma Pound Cake recipe is the result of several kitchen experiments, including one too-sweet batch that taught me the art of balance. After fine-tuning ingredients and baking times, I finally landed on a moist, flavorful cake that feels like a comforting slice of home in every bite.

FAQs ( Slap Ya Momma Pound Cake Recipe
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Conclusion

After just a little over an hour in the oven, you’ll have a Slap Ya Momma Pound Cake Recipe that’s perfectly moist with that comforting, homemade aroma filling your kitchen. It’s the kind of cake that feels like a warm invite to the table, every single time.

A quick swap I love is stirring in a handful of toasted pecans or a touch of lemon zest to brighten the flavors. For easy storing, wrap leftovers tightly and keep them at room temperatureyou’ll wake up to a cake that’s still fresh and tender, just like a hug from your favorite aunt.

I’d love to see how yours turns outsnap a photo or share a story from your kitchen! Did this remind you of a family favorite? Save or share this recipe with someone who treasures good, simple baking. Here’s to many cozy bites and happy memories ahead.