Slap Ya Mama Pound Cake Recipe – Ultra Moist Southern Butter Cake

A Southern classic famous for its rich buttery flavor, dense yet tender crumb, and melt-in-your-mouth texture. This cake delivers pure comfort with a perfect balance of sweetness, moisture, and flavor.

Equipment

• Bundt pan or tube pan
• Electric mixer
• Large mixing bowl
• Wire rack

Ingredients

• 1 ½ cups unsalted butter (softened)
• 3 cups granulated sugar
• 5 large eggs (room temperature)
• 3 cups all-purpose flour
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Instructions

1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or tube pan thoroughly to prevent sticking.
2. In a large mixing bowl, cream the butter and sugar together using an electric mixer. Beat for 5–7 minutes until the mixture becomes light, fluffy, and pale in color.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with the flour mixture.
5. Stir in vanilla extract and almond extract. Mix until just combined—do not overmix.
6. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
7. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Notes

Always use room temperature ingredients for better mixing. Do not rush the creaming process—it’s key to a fluffy texture. Avoid opening the oven too often, as this can cause the cake to sink. Use a heavy-duty bundt pan for even baking. Sift flour to avoid lumps and ensure a smooth batter. Let the cake cool completely before slicing. Store in an airtight container to maintain moisture.

Nutrition

Calories: 450 · Protein: 5g · Sodium: 180mg