Slap Ya Mama Pound Cake

This Slap Ya Mama Pound Cake is a rich, buttery, Southern-style dessert that’s as nostalgic as it is delicious. With its dense, moist crumb and sweet vanilla flavor, it’s the kind of cake I love making for family gatherings, Sunday dinners, or just when I’m craving a good old-fashioned treat. The name may be playful, but the flavor is seriously satisfying.

Why You’ll Love This Recipe

I love how this pound cake comes together with pantry staples and delivers such a comforting, homemade flavor. It’s got the perfect texture—dense but soft—and a crisp, golden crust that gives way to a rich, melt-in-my-mouth center. It’s also incredibly versatile; I can serve it as-is, top it with fresh berries and whipped cream, or drizzle it with a simple glaze for extra sweetness. It holds up beautifully and gets even better the next day.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour

• 3 cups granulated sugar

• 6 large eggs

• 1 cup whole milk

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup vegetable shortening (like Crisco)

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 tablespoon vanilla extract

Directions

1. I start by preheating the oven to 325°F (163°C) and greasing a bundt or tube pan generously with butter and flour or non-stick spray.

2. In a large bowl, I cream together the softened butter, shortening, and sugar until the mixture is light and fluffy. This takes about 5 minutes with a hand or stand mixer.

3. I add the eggs one at a time, beating well after each addition to make sure they fully incorporate.

4. In another bowl, I whisk together the flour, baking powder, and salt.

5. I add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the flour mixture. I mix just until combined after each addition.

6. I stir in the vanilla extract, making sure everything is evenly blended.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake the cake for 1 hour and 15 to 25 minutes, or until a toothpick inserted into the center comes out clean.

9. Once baked, I let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Servings and timing

This recipe serves about 12–14 people, depending on the size of the slices. It takes roughly 20 minutes to prepare and 1 hour and 25 minutes to bake, so I usually allow a total of about 2 hours including cooling time before serving.

Variations

Sometimes I like to switch things up by adding a teaspoon of almond extract along with the vanilla for a slightly nutty flavor. I’ve also folded in a cup of chopped pecans or mini chocolate chips for texture. When I want an extra sweet touch, I drizzle a vanilla glaze over the cooled cake made with powdered sugar, milk, and a splash of vanilla.

Storage/reheating

To store, I wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It keeps well at room temperature for up to 4 days. If I want it to last longer, I refrigerate it for up to a week or freeze it for up to 3 months. When I’m ready to enjoy it again, I let it come to room temperature or warm slices in the microwave for 10–15 seconds.

FAQs

How do I know when the pound cake is done baking?

I check by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s done.

Can I use margarine instead of butter?

I prefer using real butter for the best flavor and texture, but margarine can work in a pinch. Just make sure it’s not a spread with added water content.

Why did my pound cake fall in the middle?

Overmixing the batter or underbaking the cake can cause it to sink. I mix just until combined and always check the doneness before removing it from the oven.

Can I make this pound cake in loaf pans instead of a bundt pan?

Yes, I divide the batter between two standard loaf pans and reduce the baking time to around 55–65 minutes.

Do I need to sift the flour?

I don’t usually sift the flour for this recipe, but if I want a slightly lighter texture, sifting can help incorporate more air into the batter.

Conclusion

This Slap Ya Mama Pound Cake is everything I want in a homemade dessert—simple, flavorful, and full of Southern charm. It’s perfect for any occasion and always leaves people asking for the recipe. Once I tried it, it quickly became a staple in my kitchen.