Slap Ya Mama Pound Cake

Here’s a recipe for the famous Slap Ya Mama Pound Cake—rich, buttery, and ultra-moist with a golden crust 🍰✨

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Slap Ya Mama Pound Cake

Ingredients

• 2 cups (450 g) unsalted butter, softened

• 2 cups (400 g) granulated sugar

• 1 tsp vanilla extract

• 8 large eggs, room temperature

• 3 cups (360 g) all-purpose flour

• ½ tsp salt

• Optional glaze: 1 cup powdered sugar + 2–3 tbsp milk

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Instructions

1. Preheat Oven

   • 325°F (163°C). Grease and flour a 10-inch bundt pan (or 9×5-inch loaf pan).

2. Cream Butter & Sugar

   • In a large bowl, beat butter and sugar until light and fluffy (about 5–7 minutes).

3. Add Eggs & Vanilla

   • Beat in eggs one at a time, fully incorporating each.

   • Add vanilla extract and mix until smooth.

4. Add Flour

   • Gradually fold in flour and salt until fully combined. Batter will be thick.

5. Bake

   • Pour batter into prepared pan.

   • Bake 1 hour 15 minutes to 1 hour 30 minutes (for bundt pan) or 60–70 minutes (for loaf pan).

   • Cake is done when a toothpick inserted in the center comes out clean.

6. Cool & Serve

   • Cool in pan 15–20 minutes, then turn out onto a wire rack.

   • Optional: drizzle with powdered sugar glaze.

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Tips & Variations

• Extra moist: Brush the cooled cake with simple syrup (½ cup sugar + ½ cup water heated until sugar dissolves).

• Flavor twist: Add 1 tsp almond extract, orange zest, or a pinch of cinnamon to the batter.

• Storage: Wrap tightly and store at room temperature for up to 5 days, or freeze for longer storage.

• Gluten-free version: Use a 1:1 gluten-free flour blend; check baking time.

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💡 Pro Tip: Don’t rush the creaming step—beating butter and sugar until very light is key for the classic “Slap Ya Mama” moist, fluffy texture.

I can also give a coconut or chocolate swirl version that mimics the bakery-style Slap Ya Mama cakes if you want. Do you want me to do that?