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Slap Ya Mama Pound Cake!!!

There’s a reason the Slap Ya Mama Pound Cake has earned its fiery, fun name: it’s rich, buttery, and packed with flavor that hits every note—sweet, creamy, and just a little sassy. Perfect for celebrations, holidays, or simply because “cake” should always be an option, this pound cake takes the classic recipe to the next level with a luscious, moist texture and a subtle kick from a special blend of spices. Here’s how to make it, step by step.

Ingredients

For the Cake:

2 cups (450 g) unsalted butter, softened
3 cups (600 g) granulated sugar
8 large eggs, at room temperature
3 cups (375 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (240 ml) whole milk, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon Slap Ya Mama seasoning (or substitute with a pinch of paprika, cayenne, and garlic powder for a milder version)

Optional Glaze:

1 cup (120 g) powdered sugar
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract

Step-by-Step Method

Step 1: Prepare the Pan

Preheat your oven to 325°F (165°C).
Grease a 10-inch bundt pan or loaf pan thoroughly with butter or nonstick spray.
Lightly dust the pan with flour, tapping out any excess. This helps the cake release easily once baked.

Step 2: Cream Butter and Sugar

In a large mixing bowl, combine the softened butter and sugar.
Using a hand mixer or stand mixer, cream them together for 5–7 minutes until the mixture is light, fluffy, and pale yellow.
Properly creamed butter and sugar is key—it incorporates air to give the pound cake a soft, tender crumb.