Sock it to me cake recipe is a moist buttery bundt cake with a ribbon of cinnamon pecan streusel filling and vanilla glaze on top. It’s perfect with a hot cup of coffee in the morning and dessert for any occasion!
Why Is It Called Sock It To Me Cake
This buttery cake is an old-fashioned Southern dessert I prefer to make from scratch, despite the popularity of the original found on the back of a Duncan Hines boxed cake mix! Back in the late 1960s, there was a TV comedy show called “Laugh In” which popularized (and later, Aretha Franklin immortalized) the catch phrase “Sock It To Me”, which also meant “give it to me.” The cake was created when this catch phrase was popular, so it seems as though Duncan Hines wanted in on the action!
I’d like to think the name was given to the cake because it’s so good, you’ve got to “give it to me!”
I love a good bundt cake and even more so when there’s a surprise filling on the inside! They’re essentially a simple pound cake baked in a fancy pan that makes it look elegant. I have a chocolate sweet potato cake I love just as much, and I usually reserve them both for times when I need something easy, yet impressive!
My homemade version of this cake has the base of a classic vanilla butter cake made with sour cream for extra moisture. Then it has a cinnamon, brown sugar, and toasted pecan streusel ribboned through the middle of the cake and then it’s topped with a sweet vanilla glaze that’s easy to make.
There are a few tips and tricks I share for this light and fluffy cake, and even flavor substitutions that you might like. For example, adding coconut flakes to the pecans, or even swapping the pecans for walnuts. This ultra-delicious cake can be tweaked to your liking, and I promise you, it’ll be one of the best cakes you’ve ever tasted!
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Sock-It-To-Me Cake Recipe Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- All-purpose flour: Measure the flour accurately. Using too much can really alter the texture of the crumb, making it too dense. Use the spoon and level method for measuring it out.
- Baking soda: Be sure it’s not out of date or the cake may not rise correctly.
- Unsalted butter and salt: I prefer to keep these two separate so that I can control the amount of salt added to the cake batter. Not all salted butter is created equal!
- White granulated sugar: You can also add some brown sugar to the cake batter itself. Use half granulated sugar and half brown sugar.
- Large eggs and full-fat sour cream: The eggs help to bind the cake. The sour cream gives it a rich, moist consistency. The acid in the sour cream reacts with the baking soda, helping achieve a tender crumb. Bring both out of the fridge at the same time and let them come to room temperature.
- Vanilla extract:
- Toasted pecans: Add chopped pecans to a pan over medium-high heat. Swirl around until fragrant, being careful not to burn them. You can swap the pecans for walnuts and do the same.
- Brown sugar and cinnamon: For the surprise ribbon layer on the inside.
- For the glaze: Powdered sugar and whole milk. (Use any milk you’d like or heavy cream)
Variations + Tips
1. You could use whatever flavor of glaze you prefer. Chocolate glaze, cinnamon maple syrup glaze, etc.
2. You can also replace some of the milk with bourbon or rum in the glaze!
3. Swap the sour cream for full-fat Greek yogurt. It’ll provide the same results.
4. Add a couple of tablespoons of coconut flakes to the pecan mixture.
5. Add a teaspoon of almond extract in place of vanilla extract or even in addition to the vanilla.
6. During the cooler months, I like to add spices to the cake batter like cinnamon, nutmeg, cardamom, etc.
7. For a shortcut, go ahead and use a boxed yellow cake mix.
8. Make this cake up to 48 hours in advance and add the vanilla icing just before serving.
How to Make Sock It To Me Bundt Cake From Scratch
This recipe will come together with simple ingredients for an easy cake batter. Let me show you how I make it!
Step 1: You want to make sure to prepare the bundt pan properly so that the cake releases easily without ruining the pretty structure that is the signature of bundt cakes.
Spray it heavily with nonstick baking spray and then shake a couple of tablespoons of flour around in the pan to spread it evenly. Shake out the excess flour.
Step 2: In a medium bowl, whisk the flour, baking soda, and salt.
In a separate small bowl, add the chopped pecans, brown sugar and cinnamon and mix together. Set this and the flour mixture aside.
Step 3: In a large bowl, cream the butter with an electric mixer for 2-3 minutes on medium speed until fluffy. Gradually add the sugar in batches, scraping down the sides of the bowl between each addition. Then, add the eggs one at a time, also blending between each addition.
Step 4: Slowly add the dry ingredients into the wet ingredients, mixing on low until just barely combined. DO NOT over-mix as this is the fastest way to end up with a dense cake. Finally, mix in the sour cream and vanilla extract.
Step 5: Pour half of the batter into the prepared bundt pan. Sprinkle the pecan, brown sugar, and cinnamon mixture evenly over the batter. Then pour the remaining cake batter over the ribbon of brown sugar and bake in a preheated 325°F oven for 55-60 minutes.
Step 6: Let the cake cool the cake in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely before adding the glaze.
After cooling completely, make the icing glaze.
In a medium bowl, add the powdered sugar and milk and whisk together.
Drizzle the glaze evenly over top of the entire cake.
It’s best to place the wire rack on top of the pan and then flip it over so it catches the cake as it slides out. Then, the bottom of the cake becomes the top!
How to Store Leftovers
Refrigerate: Keep the leftover cake at room temperature in an airtight container for up to 3 days. If you still have some leftover, transfer it to the fridge for another couple of days. The key is to keep it airtight so it doesn’t dry out.
Freeze: You can also freeze the cake for up to 2 months. Thaw it at room temperature and then add the glaze if it’s not already on it.
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Sock It To Me Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter unsalted, softened
- 2.5 cups white granulated sugar
- 6 large eggs room temperature
- 1 cup sour cream full fat
- 2 vanilla extract
- 1 cup pecans toasted and chopped
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- 2 ½ cups powdered sugar
- 3 tablespoon whole milk
Instructions
- Preheat oven to 325° F and spray the bundt pan heavily with non-stick spray. Sprinkle with a couple of tablespoons of flour and shake the pan around to spread the flour evenly around the pan. Dump the excess flour out.
- In a medium mixing bowl, add the flour, salt and baking soda and toss to combine.3 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon baking soda
- In a large mixing bowl, add the softened butter and blend with an electric mixer for 2-3 minutes on medium speed until fluffy.1 cup butter
- Gradually add the sugar in batches, blending and scraping down the sides between each addition.2.5 cups white granulated sugar
- Add the eggs in one at a time blending between each one added.6 large eggs
- Slowly add the dry ingredients in small batches, mixing on low until just barely combined. be careful not to over mix.
- Add the sour cream and vanilla extract and blend in.1 cup sour cream, 2 vanilla extract
- In a separate small bowl, add the chopped pecans, brown sugar and cinnamon and mix together.1 cup pecans, ⅓ cup brown sugar, ¼ teaspoon ground cinnamon
- Pour half of the cake batter into the prepared bundt pan.
- Sprinkle the pecan mixture evenly over the batter.
- Then pour the remaining batter over top of the pecans in the pan.
- Place in the preheated oven and bake for 55-60 minutes, until a knife or wooden skewer inserted into the center of the cake comes out clean.
- Cool in the pan for 10-15 minutes. Then place a wire rack over top of the pan and flip it over to remove the cake.
- After cooling completely, make the icing glaze.
- In a medium bowl, add the powdered sugar and milk and whisk together.2 ½ cups powdered sugar, 3 tablespoon whole milk
- Drizzle the glaze evenly over top of the entire cake.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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