If you’re searching for a moist, rich, and buttery cake that brings everyone running to the kitchen, look no further than the Slap Your Mama Pound Cake! With its tender crumb and decadent vanilla glaze, this irresistible dessert is the kind of treat you just can’t say no to. Fun fact: pound cakes have been cherished for generations, but this one truly takes the cake—pun intended! I first tasted this showstopper at a neighbor’s family reunion, and it stole the spotlight with every slice. What makes it so special? The classic flavors, foolproof recipe, and the way it brings loved ones together. If you love our Velvet Butter Cake, you’re going to adore this next-level creation. So, preheat your oven, invite a friend, and get ready for a baking adventure that leads straight to smiles!
What is Slap Your Mama Pound Cake?
Ever glanced at a cake recipe and wondered, “Who named this—and why?” Slap Your Mama Pound Cake definitely falls into that giggle-worthy category! The name hints at flavors so good, they “might just make you want to slap your mama”—all in good fun, of course. It’s a playful nod to the Southern saying that the way to a man’s heart is through his stomach. This cake is so irresistible, it’s sure to win over anyone who grabs a fork. Ready to have some fun in the kitchen? Give this cake a try, and let its old-fashioned magic surprise you!
Why You’ll Love This
There’s a reason this pound cake never stays on the table for long! First, its ultra-moist texture and buttery vanilla flavor are utterly divine, earning rave reviews at every family gathering. Second, making it at home is far more budget-friendly than bakery-bought cakes, and you can tweak it to your liking (hello, extra glaze!). And finally, it’s all about the special touches: a silky vanilla glaze, and optional toppings like white chocolate curls or shredded coconut, which elevate every bite. If you loved our Ultimate Lemon Pound Cake, this variation with its delicate almond hint and creamy finish will become your new favorite. Whip up your own Slap Your Mama Pound Cake today—you’ll see why it’s such a sensation!
How to Make
Quick Overview
What makes Slap Your Mama Pound Cake perfect for both busy days and celebrations? It’s easy to prepare, yields a decadent crumb, and the sweet-tangy glaze puts it over the top. From pantry staples to simple mixing steps, you’ll be surprised at how stress-free this bake is—from start to finish, it’s ready in about 1 hour and 40 minutes. Let’s dive into your next signature dessert!
Ingredients
To make this showstopping cake, you’ll need:
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1/2 cup butter flavored shortening (or substitute with more butter)
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 1 cup full fat sour cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Glaze:
- 2 1/2 cups powdered sugar
- 4 tablespoons unsalted butter, melted
- 4-5 tablespoons heavy cream or milk
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
Optional topping: white chocolate curls or shredded coconut
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan to ensure your cake releases easily.
- In a medium bowl, sift together the flour, baking powder, and salt. This step helps create that tender, even crumb.
- In a large bowl, use an electric mixer to cream together the softened butter, shortening, and granulated sugar. Beat for about 5 minutes until the mixture becomes light and fluffy—this base is key to the cake’s rich texture.
- Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. This ensures a smooth batter.
- Mix in the sour cream, vanilla, and almond extract (if using) until smooth.
- Gradually add the sifted flour mixture to the wet ingredients in 2-3 additions, mixing just until combined. Don’t overmix!
- Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes. Then invert onto a cooling rack and let cool completely before glazing.
- For the glaze, whisk together the melted butter, powdered sugar, cream, vanilla, and a pinch of salt until smooth and pourable.
- Once the cake is completely cool, drizzle the glaze over the top. Garnish with white chocolate curls or shredded coconut if desired. Slice, serve, and enjoy!
What to Serve With
This luscious pound cake is versatile and pairs well with just about anything! For an elegant afternoon tea, serve with hot Earl Grey or fruity iced tea. Fresh berries—like strawberries, raspberries, or blueberries—add a pop of color and tartness, while a dollop of whipped cream or a scoop of vanilla ice cream makes each slice feel extra decadent. For a brunch spread, offer alongside savory quiches or a citrusy fruit salad for complementary flavors and textures.
Top Tips for Perfecting
- Use room-temperature eggs and dairy: This ensures a smoother batter and even baking.
- Swap the shortening: If you don’t have butter-flavored shortening, regular unsalted butter works just fine.
- Avoid over-mixing: Too much mixing can create a dense, dry cake—mix just until everything is combined.
- Toothpick test is your friend: Since pound cakes are thick, check for doneness by inserting a toothpick in multiple spots.
- Customize your toppings: Don’t be afraid to personalize with lemon zest, chopped nuts, or even a chocolate drizzle!
Storing and Reheating Tips
To keep your pound cake moist and flavorful, store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate up to one week. If you want to keep it fresh for special occasions, wrap individual slices tightly in plastic wrap and freeze for up to three months. Thaw overnight in the fridge or gently reheat in the microwave for about 10-15 seconds per slice, just until warm—glaze just before serving if frozen.
FAQs
Can I make this pound cake without almond extract?
Absolutely! The almond extract is optional and can be omitted or replaced with more vanilla if you prefer a purely classic flavor.
What can I use instead of butter-flavored shortening?
Simply use the same amount of unsalted butter if you don’t have butter-flavored shortening. The cake will be delicious and rich!
Why did my pound cake stick to the bundt pan?
It’s important to heavily grease and flour the bundt pan before baking. Use baking spray or melted butter for best results and dust with flour, making sure to coat all the nooks and crannies.
Can I freeze the glazed pound cake?
Yes! For best results, freeze the unglazed cake, then glaze after thawing. If you do freeze a glazed cake, thaw in the fridge so the glaze doesn’t melt or become too sticky.
How do I ensure the cake is perfectly moist?
Don’t overbake: check for doneness right at the 70-minute mark. Also, be sure to measure your ingredients accurately and use full-fat sour cream for the richest texture.
Conclusion
Slap Your Mama Pound Cake is a celebration of everything we love about classic Southern sweets: it’s buttery, golden, and outrageously tender with a vanilla glaze that takes it to new heights. Whether you’re baking for a holiday, a potluck, or just your afternoon coffee break, this cake always delivers joy. It’s easy to make, simple to customize, and guaranteed to be a hit every single time. Gather your ingredients, invite someone special to taste-test, and bring a smile to your kitchen today. Happy baking!
Slap Your Mama Pound Cake
Equipment
- Bundt Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Dry Ingredients
- 3 cups All-purpose flour Sifted
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Butter Softened (2 sticks)
- 1/2 cup Butter flavored shortening Or substitute with more butter
- 3 cups Granulated sugar
- 5 large Eggs Room temperature
- 1 cup Sour cream Full fat
- 1 tablespoon Vanilla extract
- 1/2 teaspoon Almond extract Optional
Glaze Ingredients
- 2 1/2 cups Powdered sugar
- 4 tablespoons Unsalted butter Melted
- 4-5 tablespoons Heavy cream or milk
- 1 1/2 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan to ensure your cake releases easily.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, use an electric mixer to cream together the softened butter, shortening, and granulated sugar for about 5 minutes until light and fluffy.
- Beat in the eggs one at a time, allowing each to fully incorporate before adding the next.
- Mix in the sour cream, vanilla, and almond extract (if using) until smooth.
- Gradually add the sifted flour mixture to the wet ingredients in 2-3 additions, mixing just until combined.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes. Then invert onto a cooling rack and let cool completely before glazing.
- For the glaze, whisk together the melted butter, powdered sugar, cream, vanilla, and a pinch of salt until smooth and pourable.
- Once the cake is completely cool, drizzle the glaze over the top. Garnish with white chocolate curls or shredded coconut if desired. Slice, serve, and enjoy!