Introduction
Slap Ya Momma Pound Cake is a rich, old-school Southern dessert that lives up to its bold name. Dense yet velvety, buttery yet balanced, this cake is famous for its moist crumb and deep flavor that gets better with every bite. The combination of butter, cream cheese, and buttermilk creates a luxurious texture, while the classic pound-cake method gives it structure and elegance. It’s the kind of cake that needs no frosting—one slice is enough to make a statement at family gatherings, holidays, or Sunday dinners.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
Preparation Method
This cake follows the classic creaming method, which is essential for achieving its signature fine crumb. Creaming the butter, cream cheese, and sugar incorporates air, giving the cake lift despite its dense nature. Eggs are added slowly for emulsification, and the dry and wet ingredients are alternated to maintain a smooth, stable batter.
Instructions
Preheat your oven to 325°F (165°C). Generously grease and flour a large bundt pan or tube pan, making sure every crevice is coated to prevent sticking. In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth and creamy. Gradually add the sugar and continue beating for 4–5 minutes until the mixture is light, fluffy, and pale in color. Add the eggs one at a time, beating well after each addition to fully incorporate them. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Add the dry ingredients to the batter in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix on low speed just until combined; do not overmix. Pour the batter evenly into the prepared pan and smooth the top. Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 15–20 minutes, then carefully turn it out onto a wire rack to cool completely.
History and Background
Pound cakes date back to Europe in the 1700s, traditionally made with a pound each of butter, sugar, eggs, and flour. The Southern version evolved to include cream cheese and buttermilk, ingredients that add moisture and richness. Slap Ya Momma Pound Cake is a modern Southern favorite, named to express just how unbelievably good it tastes—bold, indulgent, and unforgettable.
Benefits and Appeal
This cake is sturdy, long-lasting, and ideal for make-ahead desserts. It slices cleanly, travels well, and stays moist for days when properly stored. Because it’s not overly sweet, it pairs beautifully with coffee, tea, fruit, or a light glaze. It’s also extremely versatile, serving as a base for toppings like berries, whipped cream, or lemon sauce.
Serving Suggestions
Serve slices plain to appreciate the buttery flavor, or dust lightly with powdered sugar for a classic finish. For an elevated dessert, add fresh strawberries, peaches, or a drizzle of vanilla or caramel sauce. It’s perfect for brunch tables, holiday spreads, and special family occasions.
Storage
Store the pound cake tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 7 days. It can also be frozen for up to 3 months; wrap slices individually for easy serving later.
Nutrition Overview (Approximate per slice)
Slap Ya Momma Pound Cake is rich and indulgent, providing energy from carbohydrates and fats. Each slice contains a good amount of calories, butterfat, and protein from eggs and dairy, making it a satisfying treat best enjoyed in moderation.
Conclusion
Slap Ya Momma Pound Cake is the definition of a timeless Southern dessert—simple ingredients transformed into something unforgettable. Its dense yet tender texture, rich flavor, and nostalgic charm make it a cake people request again and again. One bite, and you’ll understand exactly how it earned its name.