Sock It To Me Cake Recipe
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This sock it to me cake starts with a sour cream pound cake batter and then layered in the middle is a cinnamon pecan streusel filling After it’s baked a vanilla glaze gets drizzled on top! It’s an easy cake recipe baked in a bundt pan that all your guests will love!
At first glance this might just seem like an ordinary bundt cake. But don’t be fooled my friend, there is a surprise filling inside! It’s a delicious ribbon of pecans, brown sugar, and cinnamon waiting for you in the middle. Say hello to the Sock It To Me Cake.
Can you beat an easy bundt cake that has a ribbon of pecans in the middle and topped with a sweet vanilla glaze? No. You can’t. It’s that simple. Because who can resist a slice of buttery cake with a crunchy, toasted pecan middle? No one. That’s who.
And as much as I love a good slice of cake with a thick layer of frosting, I also am all here for serving and making a simple bundt cake that is easy to make, and even easier to decorate.
I started with my sour cream pound cake but you could make this cake with a cake mix but I’m telling making this cake from scratch makes all the difference in the world! I recommend using toasted pecans in the middle of the cake for maximum flavor. And don’t skip drizzling on lots of glaze at the end!
All you will need now is a cup of coffee to serve it with!
See Also:
- If you love cranberries, you have to try my Cranberry Cheesecake Bars! With a graham cracker crust, creamy cheesecake filling, fresh cranberry swirl, and a crumble topping, these bars are the perfect make-ahead dessert for the holidays!
- Layered with fresh strawberries and homemade whipped cream this vanilla sponge cake is a beautiful cake to make any time of year!
- If you’re looking for a showstopping cake, this Milk Bar cake is the perfect dessert to make for a birthday!
- Calling all peanut butter lovers with this super easy peanut butter cream cheese frosting to use on all your favorite cake recipes!
- This easy vanilla cupcake recipe uses melted butter so it comes together in minutes and no mixer is needed!
- When it’s summertime then you have to make these S’mores cupcakes with toasted meringue frosting and graham cracker bottom!
- Get a mixing bowl and make the easiest cake ever! This Tornado cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!
What is a sock to me cake?
A sock it to me cake is an Southern vintage bundt cake recipe. It starts with a buttery pound cake batter, then sprinkled in the middle is a pecan streusel made with brown sugar and ground cinnamon.
Then after baking topped with a simple milk glaze glaze made from powdered sugar.
Why you need to make this cake
- No fancy decorating needed – This bundt cake recipe just needs a simple drizzle of a glaze and it’s ready to serve!
- Great make ahead dessert – You can make this the day before, then glaze and serve when ready to present to guests.
- It’s like part coffee cake part pound cake – This tastes like a coffeecake but in a beautiful bundt pan!
Ingredients Needed
For the full recipe, scroll to the bottom of the post for the recipe card.
For the cake
- All-purpose flour – Be sure to measure your flour correctly so the cake doesn’t come out dry. Spoon the flour into your cup and level it off. Or use a scale and weigh your flour for best accuracy.
- Salt – I recommend using fine sea salt for best flavor.
- Baking powder
- Baking soda
- Vanilla extract
- Unsalted butter – I like to bake with unsalted butter, but salted butter can be used. Reduce the salt if using salted butter. And make sure your butter is softened to room temperature so it can be creamed together with the sugar properly. If your butter is to cold, not enough air will be incorporated and your cake will not be as tall and fluffy.
- Granulated sugar – This cake does require quite a bit of sugar but it’s what makes it so tender! You could try swapping half of it with brown sugar.
- Eggs – You need room temperature eggs so they blend into the butter and sugar mixture and do not cause the butter to seize up.
- Sour Cream – You will use 1 cup of sour cream for a rich, tender cake. I recommend using full fat for maximum richness. Or you can swap with plain, full fat Greek yogurt.
For The Pecan Filling:
- Pecans – For best flavor, toast the pecans first before using which helps bring out the oils and makes them more flavorful.
- Brown sugar – I used light brown sugar, but dark brown sugar can also be used. Make your own brown sugar if you have run out!
- Cinnamon
For The Vanilla Glaze
- Confectioners sugar – Also known as powdered sugar or icing sugar. If you have run out, you can make your own homemade powdered sugar.
- Milk – Any type of milk can be used.
- Vanilla extract
How To Make Sock It To Me Cake
Position a rack in the center of your oven and preheat to 350°F/177°C.
In a medium bowl whisk together the flour, salt, baking powder and baking soda.
In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
Beat in vanilla extract until combined.
Add the flour mixture and sour cream alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix.
Start by adding 1/3 of the flour mixture and blend just to combine.
Then added 1/2 of the sour cream and blend to combine.
Then repeat by adding 1/3 of the flour and blend. Add the rest of the sour cream, and blend. Then finish by adding the remaining flour mixture and stir just until incorporated.
In a small bowl stir together the pecans, brown sugar and cinnamon.
Grease and flour one 12-cup capacity bundt cake pan. I like to grease with melted shortening as I find this is the best way to prevent a bundt cake from sticking. Or use my cake pan release. You can use a non stick baking spray as well.
Pour half of the batter into the prepared bundt pan.
Sprinkle the filling over the top in an even layer.
Spread rest of the batter on top.
Bake in a preheated 350°F degrees oven for approximately 50-60 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then invert on to a cooling rack.
While the cake bakes, make the icing. In a small bowl, whisk together the confectioners sugar, milk, vanilla. It should be a thick, but pourable consistency.
Drizzle over cake when cooled.
Recipe Tips
- Use melted shortening for greasing the pan for best non stick results. I find that a non-stick spray can still stick and leave a residue over time on the cake pan. I like to use a pastry brush to brush it on the sides of the pan for best results. Make sure to get it in every nook and cranny! Or use a cake pan release.
- Toast the pecans first. I toast pecan halves then allow to cool. Then I chop the pecans finely to use in the filling. Toasting nuts helps bring out the oils which gives them more flavor then if untoasted.
- Use a cake tester. Make sure you test with a cake tester, or a toothpick to make sure the cake is baked throughout. You want moist crumbs clinging to the cake not wet batter.
- Measure your flour correctly. I recommend weighing your flour for best results. But if using a measuring cup, be sure to spoon the flour into the cup and level it off. Do not pack it down or it will result in too much flour. Too much flour and your cake will come out crumbly, dry and dense.
- Do not overmix the batter. Once the flour mixture has been added you want to make sure to not continue to mix once it’s all been incorporated. Too much mixing and you will create too much gluten which will result in a tough, chewy cake.
Recipe Variations
- Add other spices – Instead of just adding ground cinnamon, try stirring in a little nutmeg, cardamom or ginger!
- Use maple syrup – Add a little maple syrup to the icing for a new flavor. Or you can use my maple syrup glaze from my healthy cinnamon rolls recipe.
- Use a boxed cake mix instead – You can skip making the pound cake batter from scratch if you’re in a hurry and use a cake mix.
Recipe FAQs
Yes you can make this sock it to me cake with a regular yellow cake mix, like a Duncan Hines or Betty Crocker mix, and layer in the pecan streusel in the middle as the recipe states.
This cake is named after the popular phrase was that was coined during the Laugh In comedy show in the 1970s.
Yes you can spread the batter into a greased tube pan and bake as normal.
Store any leftovers, wrapped in tinfoil or plastic wrap. Keep at room temperature for up to 3 days or in the fridge for up to 5 days.
Yes you can freeze any leftover cake slices, wrapped well, for up to 3 months. Thaw at room temperature, unwrapped, before serving.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Sock It To Me Cake
Ingredients
For the cake
- 2 ½ cups (300 g) all-purpose flour *spooned and leveled
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 cup (2 sticks, 226 g) unsalted butter softened to room temperature
- 2 ¼ cups (450 g) granulated sugar
- 4 large eggs room temperature
- 1 cup sour cream
Filling:
- 1 cup toasted, chopped pecans
- 2 tablespoons packed light brown sugar
- 2 teaspoons ground cinnamon
Vanilla Glaze:
- 1 ½ cups (180 g) confectioners sugar (powdered sugar)
- 2-3 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
For the cake
- Position a rack in the center of your oven and preheat to 350°F/177°C.
- In a large bowl, whisk together flour, baking powder salt and baking soda.
- In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
- Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Beat in vanilla extract until combined.
- Add the flour mixture and sour cream alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix. Scrape down the bowl as needed.
For the filling
- Make filling. In a small bowl stir together the pecans, brown sugar and cinnamon.
Assemble and Bake
- Grease and flour one 12-cup capacity bundt cake pan. Pour half of the batter into pan. Sprinkle the filling over the top into an even layer. Spread rest of the batter on top.
- Bake in a preheated 350°F degrees oven for approximately 50-60 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack.
For the glaze
- While the cake bakes, make the icing. In a small bowl, whisk together the confectioners sugar, milk, vanilla. . It should be a thick, but pourable consistency. Drizzle over cake when cooled.
Video
Notes
- Storage: Store any leftovers, wrapped in tinfoil or plastic wrap. Keep at room temperature for up to 3 days or in the fridge for up to 5 days.
- Freezing: Yes you can freeze any leftover cake slices, wrapped well, for up to 3 months. Thaw at room temperature, unwrapped, before serving.
- Pan: You can also bake in a tube pan or in two 9×5 inch loaf pans.
- Use melted shortening for greasing the pan for best non stick results. I find that a non-stick spray can still stick and leave a residue over time on the cake pan. I like to use a pastry brush to brush it on the sides of the pan for best results. Make sure to get it in every nook and cranny! Or use a cake pan release goop.
- Toast the pecans first. I toast pecan halves then allow to cool. Then I chop the pecans finely to use in the filling. Toasting nuts helps bring out the oils which gives them more flavor then if untoasted.
- Use a cake tester. Make sure you test with a cake tester, or a toothpick to make sure the cake is baked throughout. You want moist crumbs clinging to the cake not wet batter.
- Measure your flour correctly. I recommend weighing your flour for best results. But if using a measuring cup, be sure to spoon the flour into the cup and level it off. Do not pack it down or it will result in too much flour. Too much flour and your cake will come out crumbly, dry and dense.
- Do not overmix the batter. Once the flour mixture has been added you want to make sure to not continue to mix once it’s all been incorporated. Too much mixing and you will create too much gluten which will result in a tough, chewy cake.
- Add other spices – Instead of just adding ground cinnamon, try stirring in a little nutmeg, cardamom or ginger!
- Use maple syrup – Add a little maple syrup to the icing for a new flavor. Or you can use my maple syrup glaze from my healthy cinnamon rolls recipe.
- Use a boxed cake mix instead – You can skip making the pound cake batter from scratch if you’re in a hurry and use a cake mix.
