Slap Your Mama Pound Cake is a deliciously rich and buttery dessert that is sure to impress your family and friends. With its moist texture and sweet flavor, it’s perfect for special occasions or simply when you want to indulge in a treat. This cake has a long history in Southern cooking, and once you try it, you’ll understand why it has such a unique name!
Why Make This Recipe
This recipe stands out because of its simplicity and the delightful outcome. It requires basic ingredients, most of which you likely already have in your kitchen. Whether you are baking for a holiday, a birthday, or just a quiet Sunday at home, Slap Your Mama Pound Cake will surely be a hit. The combination of flavors, along with a smooth glaze, makes this cake irresistible. Plus, it’s so easy to make that even beginner bakers can whip it up with confidence!
How to Make Slap Your Mama Pound Cake
Ingredients
- 3 cups All-purpose flour (Sifted)
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 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)
- 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
Directions
- 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!
How to Serve Slap Your Mama Pound Cake
This cake can be served on its own or paired with a scoop of vanilla ice cream or fresh fruit. It’s perfect for gatherings or simply as a cozy dessert for yourself.
How to Store Slap Your Mama Pound Cake
To store this cake, keep it in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for about a week. You can also freeze it for up to three months.
Tips to Make Slap Your Mama Pound Cake
- Ensure all your ingredients are at room temperature before starting. This helps in achieving a light and fluffy cake.
- Avoid overmixing the batter, as it can make the cake dense.
- If you like a stronger almond flavor, feel free to add a little more almond extract!
Variation
You can add chocolate chips or nuts to the batter for added texture. Lemon zest can also be included for a fresh twist on this classic cake.
FAQs
Q: Can I use all butter instead of butter flavored shortening?
A: Yes! You can replace butter flavored shortening with an equal amount of butter for a richer flavor.
Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted in the center comes out clean.
Q: Can I make this recipe in a different type of pan?
A: Yes! You can use a loaf pan or smaller round pans; just keep an eye on the baking time as it may vary.
Enjoy making and sharing your Slap Your Mama Pound Cake! Happy baking!
Slap Your Mama Pound Cake
Ingredients
Cake Ingredients
- 3 cups All-purpose flour (sifted)
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Butter (softened, 2 sticks)
- ½ cup Butter flavored shortening (or more butter)
- 3 cups Granulated sugar
- 5 large Eggs (room temperature)
- 1 cup Sour cream (full fat)
- 1 tablespoon Vanilla extract
- ½ teaspoon Almond extract (optional)
Glaze Ingredients
- 2 ½ cups Powdered sugar
- 4 tablespoons Unsalted butter (melted)
- 4-5 tablespoons Heavy cream or milk
- 1 ½ teaspoons Vanilla extract
- 1 pinch Salt
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan.
- In a medium bowl, sift together the flour, baking powder, and salt.
Mixing
- In a large bowl, 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.
Baking
- 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.
Glazing
- For the glaze, whisk together the melted butter, powdered sugar, cream, vanilla, and a pinch of salt until smooth.
- Once the cake is completely cool, drizzle the glaze over the top and garnish as desired.
