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Slap Your Mama Pound Cake, a moist and delicious dessert perfect for all occasions.
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Slap Your Mama Pound Cake

A moist, rich, and buttery cake topped with a decadent vanilla glaze, perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: Southern
Keyword: Cake, Easy
Servings: 12 servings

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!

Notes

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate up to one week.