Deliciously Bold Slap-Your-Momma Pound Cake with Homemade Cream Cheese Icing

Introduction

Some recipes don’t just make you smile—they grab you by the taste buds and shake you awake. Slap-Your-Momma Pound Cake is one of those. It’s the kind of cake that hits so hard with flavor, you might just question your upbringing. Dense, rich, unapologetically buttery, and finished with a thick, tangy homemade cream cheese icing, this is Southern baking with swagger. There’s nothing fancy here—no imported Madagascar vanilla or organic pasture-raised eggs. Just real-deal ingredients and honest-to-God flavor that sticks to your ribs and makes you groan in delight.

This Slap-Your-Momma Pound Cake with Homemade Cream Cheese Icing was born in kitchens that smelled like melted butter and warm sugar, where cast iron skillets hung like heirlooms and the only recipe that mattered was “a little of this, a lot of that, and bake it until your house smells right.” It’s the kind of cake your grandma might’ve made—if your grandma didn’t mess around and had a flair for the dramatic. It tells a story in every bite: of Sunday dinners, of old-school hospitality, and of unapologetic indulgence. Don’t let the name fool you—it’s all love. The kind of love that slaps you upside the head and says, “Here, eat this Slap-Your-Momma Pound Cake with Homemade Cream Cheese Icing.”

Why You’ll Love This Recipe

• Loaded with rich, buttery flavor and a dense, moist crumb
• Topped with a smooth, tangy cream cheese icing that perfectly balances the sweetness
• Simple ingredients you probably already have in your kitchen
• Makes a stunning centerpiece for holidays, birthdays, or any excuse to indulge
• Tastes even better the next day

Ingredients

For the Pound Cake:

• 3 sticks (1 1/2 cups) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, room temperature
• 2 teaspoons vanilla extract

For the Cream Cheese Icing:

• 1 (8 oz) block cream cheese, softened
• 1/2 stick (1/4 cup) unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (for desired consistency)

Instructions/Method

1. Preheat and Prep: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan. Shake out the excess flour.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar using an electric mixer on medium speed until pale and fluffy, about 5 minutes.
3. Add Eggs One at a Time: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Milk and Dry Mix: Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix just until combined. Stir in vanilla extract.
6. Bake: Pour the batter into your prepared pan. Tap the pan on the counter to remove air bubbles. Bake for 75-85 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Let the cake cool in the pan for 15-20 minutes. Then turn it out onto a wire rack to cool completely.
8. Make Icing: While the cake cools, beat together cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla. Add milk one tablespoon at a time until you reach your desired consistency.
9. Ice the Cake: Once the cake is completely cool, drizzle or spread the icing over the top. Let it set before serving your Slap-Your-Momma Pound Cake with Homemade Cream Cheese Icing.

Tips & Variations

• Room Temperature Ingredients: Don’t skip this—they blend better and make a smoother batter.
• Add a Twist: Toss in lemon zest, almond extract, or a handful of fresh berries for a flavor spin.
• Storage: Keeps well wrapped at room temperature for 2 days, or refrigerate for up to a week.
• Freeze It: Pound cake freezes beautifully. Just slice, wrap, and store.

Note

Make sure not to overmix your batter once the flour goes in—doing so can make the cake tough. Mix until just combined.

Serving Suggestions

• Serve with fresh berries and whipped cream for a summer dessert
• Pair with strong coffee or sweet tea for a Southern-style treat
• Add a scoop of vanilla ice cream and a drizzle of caramel for an over-the-top finish
• Toast leftover slices and slather with butter for breakfast the next day

Nutrition Information

Per Serving (based on 12 servings):

• Calories: 610
• Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 155mg
• Sodium: 240mg
• Carbohydrates: 75g
• Fiber: 1g
• Sugar: 52g
• Protein: 7g

User Reviews/Comments

“This cake is insane. I made it for a family reunion and there wasn’t a crumb left. My aunt even tried to sneak the last piece into her purse.” — Darlene R.

“I’ve been baking for over 20 years and this is hands-down one of the best pound cakes I’ve ever made. The cream cheese icing is the perfect touch.” — Mike T.

“We renamed it ‘Slap-Your-Cousin’ because my cousin tried to take the last slice. This one’s a keeper.” — Gina M.

FAQs

Can I make this ahead of time? Absolutely. This Slap-Your-Momma Pound Cake with Homemade Cream Cheese Icing actually improves with time. Bake it a day before you plan to serve it and keep it well covered. The flavors deepen, and the texture gets even better.

Can I use a hand mixer instead of a stand mixer? Yes. A hand mixer works just fine—just make sure you mix long enough to cream the butter and sugar thoroughly. That’s where the magic begins.

Can I freeze the whole cake? Yes, but it’s best to freeze it without the icing. Wrap it tightly in plastic wrap and then foil. When ready to serve, thaw at room temperature and then add the icing.

What if I don’t have a bundt pan? You can use two loaf pans instead. Just adjust the baking time to around 60-70 minutes and check for doneness with a toothpick.

Is it really okay to call it ‘Slap-Your-Momma’? It’s all in good fun. Southern folks have a colorful way of naming food, and this just means the cake is so good it defies good manners. No disrespect to Momma. And nothing hits quite like a Slap-Your-Momma Pound Cake with Homemade Cream Cheese Icing when you need comfort food that delivers.

Conclusion

Slap-Your-Momma Pound Cake with Homemade Cream Cheese Icing is more than just a dessert. It’s a celebration of tradition, bold flavor, and the kind of homemade comfort that doesn’t apologize for being extra. It’s cake that speaks louder than words—moist, rich, heavy in all the right ways, and smothered in icing that melts on your tongue. Whether you’re baking it for a family gathering or just because the craving hit hard, this Slap-Your-Momma Pound Cake with Homemade Cream Cheese Icing recipe delivers every single time. Keep it real, keep it rich, and pass a slice to someone you love—even if you gotta slap their hand away first.

For more about the cultural roots of this kind of Southern baking, you might enjoy this deep dive into Southern United States cuisine on Wikipedia.

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