Slap Ya Mama Pound Cake

“Slap Ya Mama” Pound Cake is a legendary, ultra-moist, and flavorful twist on the classic, known for its rich buttery taste and signature crunchy, sugary top. It gets its name from the popular Cajun seasoning, but don’t worry—this is a sweet cake, not a spicy one!

The key is using Slap Ya Mama Cajun Seasoning (the white-label, original blend) which is heavy on salt, garlic, and onion—ingredients that are fantastic for enhancing sweetness and depth in baking.

Here is a tried-and-true recipe that delivers every time.

Ingredients:

1 ½ cups (3 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour, sifted
1 teaspoon Slap Ya Mama Original Cajun Seasoning (Yes, this is the secret!)
1 teaspoon vanilla extract
1 teaspoon almond extract (optional, but highly recommended)

For the Glaze (Optional but Classic):

1 cup powdered sugar
2-3 tablespoons milk or lemon juice
½ teaspoon vanilla extract

Instructions:

Prep: Preheat oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan very thoroughly. This is a sticky, moist cake, so don’t skip this step.
Cream the Fats & Sugar: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy (about 2-3 minutes). Gradually add the sugar, beating on medium-high speed for 5-7 minutes, until the mixture is very light and fluffy. This step is crucial for texture.
Add Eggs: Add eggs one at a time, beating just until the yellow yolk disappears after each addition. Over-beating here can make the cake tough.
Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour and the Slap Ya Mama seasoning.
Combine Wet & Dry: Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Stir in the vanilla and almond extracts. The batter will be thick and luxurious.
Bake: Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 75-90 minutes, or until a long wooden skewer inserted into the center comes out clean. Do not underbake. The top will be a deep golden brown with a beautiful, crisp crust.
Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely. Be patient—if you try to remove it too soon, it can stick or break.
Glaze (Optional): Once completely cool, whisk together the glaze ingredients and drizzle over the cake. The contrast of the sweet glaze with the slightly savory hint from the seasoning is perfection.

🌟 Pro Tips & Secrets:

The SYM is Key: You must use the original, white-label Slap Ya Mama. Do not use the “Hot” or “Pepper” versions unless you want a spicy cake. The original acts as a flavor enhancer, like a gourmet salt.
Room Temperature is Everything: Ensure your butter, cream cheese, and eggs are truly at room temperature for a smooth, emulsified batter that bakes evenly.
Don’t Overmix: Once you add the flour, mix only until the streaks disappear. Overmixing develops gluten, leading to a denser cake.
The Crust: The high sugar and long, slow bake create that iconic, slightly crisp, sugary crust. It’s the best part!
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully for up to 3 months.

Why This Works:

The Slap Ya Mama seasoning adds a complex, savory backbone that makes the butter and vanilla flavors “pop” more than they would with plain salt. People will taste an incredible, deep richness but won’t be able to pinpoint the “secret ingredient.”

Serve it with fresh berries, whipped cream, or just a cup of coffee. It’s a guaranteed showstopper!

Enjoy your baking—and get ready for the compliments!