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My Sock It To Me Cake is the moist, cinnamon, nutty, and buttery cake that will make people break their strict diets for a few slices. It's time to ditch the boxed yellow cake mix.
Here are some more finger-licking desserts: Mardi Gras King Cake, New Orleans Beignets, Banana Cream Pie, Chocolate Whiskey Cake, Bananas Foster Bread Pudding, and Sweet Potato Pound Cake.
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Why is it called Sock It To Me Cake?
The name "Sock It to Me" cake comes from the playful slang of the 1960s and 1970s, meaning "give it to me." The bundt cake earned this name because its bold cinnamon-sugar swirl and sweet vanilla glaze deliver such a flavorful punch that it feels like the cake is "socking it to you" with flavor.
As a child, this bundt cake was always on the dessert table on holiday days. It was a sweet potato pie, an apple pie, and a sock it to me cake. Unfortunately, it was always store-bought because my mom focused on making the turkey and sides.
But since I'm in charge of dinner now, we're getting rid of the store-bought and boxed cake mix and will make a homemade yellow bundt cake that will leave the yellow cake mix feeling low.
For my sock it to me cake recipe, you need chopped pecans, dark brown sugar, and cinnamon for the filling. Flour, room-temperature butter, granulated sugar, eggs, sour cream, vanilla extract, kosher salt, and baking soda for the cake batter, and powdered sugar, milk of choice, and vanilla extract for the vanilla glaze.
It's all whipped up quickly with a hand mixer because there's no need to pull out the stand mixer. The cake is baked in a prepared Bundt pan for about 1 hour and 15 minutes, then let the cake cool. Drizzle it with the amazing vanilla glaze on top. Enough talking, let's dive into making this retro cake recipe.
Sock It To Me Cake Key Ingredients
Review this list of ingredients to ensure you have everything needed for a delicious sock it to me cake recipe.
Unbleached All-Purpose Flour
I always reach for unbleached flour in my cakes because it has a more natural flavor and slightly stronger structure, but don't stress — whatever all-purpose flour you have at home will work just fine.
Dark Brown Sugar
Dark brown sugar has a more robust flavor profile, tasting richer with notes of caramel, toffee, and even a hint of smoke due to its higher molasses content. Light brown sugar has less molasses, resulting in a milder, subtle caramel flavor and a lighter color.
Sour Cream
Sour cream is the secret to a tender, moist cake. It adds moisture, richness, and a slight tang that balances the sweetness while keeping every bite soft and velvety.
Raw Granulated Sugar
I love using raw granulated sugar, which helps with structure and sweetness, and powdered sugar for the glaze, which dissolves smoothly to create that classic silky finish.
Baking Soda
I usually rely on both baking powder and baking soda in cakes, but this recipe only calls for baking soda. That's because the other ingredients provide enough acidity to activate it, giving the cake the perfect rise — I'll explain more in the pro recipe tips and tricks section.
Eggs
I love using brown eggs in my cakes — their yolks are often a richer orange, which can add depth to both the color and flavor. It's a small detail, but one that makes a noticeable difference.
Unsalted Butter
Unsalted butter is how I was taught to bake because it gives you complete control over the salt levels in your recipe. The general rule is that unsalted butter is used for cooking and baking, while salted butter is used for spreading on warm bread, where the seasoning enhances the flavor.
Ground Cinnamon
The cinnamon pecan streusel filling is essential to this cake; without it, you only have a sour cream pound cake.
Pecans
Pecans will add the signature crunchy texture that sock it to me cake is known for.
How to Make Sock It To Me Cake
Here are the steps to preparing a sock it to me cake that would make your grandma proud, without using boxed cake mix.
Pecan Filling & Sock It To Me Cake
In a medium bowl, combine flour, pecans, brown sugar and cinnamon.
Preheat the oven to 325°F (162°C). In a large mixing bowl, cream room-temperature butter and sugar on low for 1 minute, then increase the speed to medium with a hand mixer for 5 minutes.
Add eggs one at a time. Then add sour cream and vanilla extract. In a medium mixing bowl, combine the flour, baking soda, and salt. Add flour mixture in thirds, mix on low until the cake batter is thick and fluffy.
Pour half the batter into a prepared bundt pan. Evenly sprinkle the pecan mixture over it, cover with the remaining cake batter, and shake to even out the layers.
Do not tap to release air bubbles. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are normal).
Cool for 15 minutes, then invert on a cooling wire rack to cool completely.
Glaze
In a medium mixing bowl, combine powdered sugar, vanilla extract, and milk until smooth. Pour glaze evenly over the cooled cake. Serve a slice of sock it to me cake with vanilla ice cream or whipped cream.
How to Store Cake
Store leftover cake in an airtight container or a storage bag on the counter for up to 3 days or in the refrigerator for up to 7 days.
You can freeze cake slices by wrapping them individually in plastic wrap, then storing them in a freezer-safe storage bag and keeping them in the freezer for three months. Thaw in the fridge or on the counter for 24 hours before reheating.To reheat, zap in the microwave for 10 seconds.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes on substitutions for making a scratch-made Sock It to Me cake, rather than using a cake mix.
- Creamed butter and sugar should be light, fluffy, and spreadable like icing.
- I like to use homemade cake grease for my bundt pans. The ratio is 2:1, flour to oil. I used two tablespoons of flour and one tablespoon of oil for this recipe. I keep it stored in a container and use it every time I bake. You can also use baking spray for a simpler approach.
- It's essential to use room-temperature butter and eggs when baking. Butter at the right softness will trap air during creaming, creating a lighter texture, while room-temperature eggs blend seamlessly into the batter, ensuring even structure and rise.
- If you forget to set your butter out ahead of time, don't panic. Cut it into tablespoon-size pieces and let them rest on the wrapper or a plate. Smaller pieces soften faster, and once your finger leaves an indentation without slipping through, the butter is at the perfect temperature for baking..
- Cold eggs can cause your batter to seize or curdle. To bring them to room temperature quickly, place the eggs in a bowl of warm tap water (not hot) for about 5 minutes. This gently warms them without cooking the whites.
- Baking success depends on accurate oven temperature. Use an oven thermometer placed in the center of the oven for 10 minutes before baking to confirm it's heating correctly. Even a slight temperature difference can affect the rise, texture, and browning of your cake.
- Use pure vanilla extract for its more floral notes, which imitation vanilla cannot replicate.
- Be sure to use only full-fat sour cream, with no exceptions. We are not making a bundt cake without flavor.
- You can substitute gluten-free flour for all-purpose flour to make a gluten-free version of this pound cake. Be sure to use a 1:1 baking blend specifically designed for cakes to maintain a tender texture.
- Self-rising flour can be used as a substitute for all-purpose flour. Since it already contains leavening and salt, omit the baking soda and salt from the recipe to maintain the balance.
- If you would like a thinner glaze use 3 tablespoons of milk.
Sock It To Me Cake FAQ
Here are readers top questions about making sock it to me cake at home.
What is Sock It To Me Cake made of?
A traditional sock it to me cake is a buttery pound cake layered with a cinnamon, sugar, and pecan swirl in the middle. It's usually baked in a Bundt pan and finished with a light glaze or powdered sugar.
What flavor is Sock It To Me?
The flavor of sock it to me cake is a balance of rich, buttery pound cake with a warm cinnamon-nut filling. The combination gives it a cozy, spiced flavor that's both indulgent and comforting.
What are the ingredients for a Sock It To Me Cake?
Most sock it to me cake recipes include yellow cake mix (or scratch-made pound cake base), sour cream for moisture, eggs, sugar, cinnamon, pecans, and butter. A simple glaze or powdered sugar often finishes it off.
What is Walmart Sock It To Me Cake?
Walmart sells a sock it to me cake in their bakery section. It's their version of the classic, typically made with a moist yellow cake base, a cinnamon-sugar swirl, and a light glaze. While convenient, many bakers prefer a homemade sock it to me cake recipe for richer flavor and fresher texture.
What is the American butter cake called Sock It To Me?
Sock It To Me Cake is a type of American butter pound cake. The recipe begins with a classic, butter-rich cake batter, which is then layered with a spiced pecan filling, making it stand out from other traditional pound cakes.
What is the most delicious cake in the world?
Taste is subjective, but many people consider sock it to me cake one of the most delicious because of its rich, buttery texture, spiced filling, and nostalgic Southern roots. Its flavor is comforting yet bold, which is why it's a staple in many kitchens.
Can you make Sock It To Me Cake in a 9x13 pan?
While the sock it to me cake is traditionally baked in a bundt pan, you can absolutely bake it in a 9x13-inch pan. The flavor and texture remain the same—you'll just have square slices instead of the traditional Bundt-shaped pieces.
More Cake Recipes
If you love baking delicious desserts, you may also enjoy my other recipes.
- Buttermilk Pound Cake
- Strawberry Whiskey Cake
- Chocolate Pound Cake
- Lemon Loaf Pound Cake
- Red Velvet Pound Cake with Spiked Egg Nog
- Coca Cola Spiked Cake
- Chocolate Cake with White Frosting
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the sock it to me cake on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Follow the recipe and get ready for the best cake you've ever made.
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📖 Recipe
Sock It To Me Cake
Ingredients
Pecan Filling:
- 2 tablespoons unbleached all-purpose flour
- 1 cup chopped pecans
- ¼ cup dark brown sugar
- 2 teaspoons cinnamon
Pound Cake:
- 2 ½ sticks unsalted butter room temperature
- 2 ½ cups granulated sugar
- 4 large eggs room temperature
- 8 oz. sour cream room temperature
- 1 tablespoon vanilla extract
- 3 cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Glaze:
- 1 ¾ cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk
Instructions
Pecan Filling
- In a medium bowl, combine flour, pecans, dark brown sugar and cinnamon.
Pound Cake
- Preheat oven to 325°F(162°C). In a large bowl cream butter and sugar on low for 1 minute, then increase speed to medium with hand mixer for 3 minutes. Check notes for how to know when butter and sugar are properly creamed. Add eggs one at a time. Then add sour cream and vanilla.
- In a medium bowl, stir flour, baking soda and salt together. Add flour in thirds, mix on low until the cake batter is thick and fluffy.
- Pour half the batter into a greased bundt pan, evenly sprinkle pecan filling, cover with remaining batter, and shake to even out but do not tap to release air bubbles. Bake for 1 hour and 15 minutes or until a tooth pick inserted inside comes out clean. Cool for 15 minutes, then invert on a cooling rack to cool completely.
Glaze
- In a medium bowl combine all ingredients until smooth. Pour glaze evenly over cooled cake. Serve immediately.
Notes
- Creamed butter and sugar should be light, fluffy, and spreadable like icing.
- I like to use homemade cake grease for my bundt pans. The ratio is 2:1, flour to oil. I used two tablespoons of flour and one tablespoon of oil for this recipe. I keep it stored in a container and use it every time I bake. You can also use baking spray for a simpler approach.
- It's essential to use room-temperature butter and eggs when baking. Butter at the right softness will trap air during creaming, creating a lighter texture, while room-temperature eggs blend seamlessly into the batter, ensuring even structure and rise.
- If you forget to set your butter out ahead of time, don't panic. Cut it into tablespoon-size pieces and let them rest on the wrapper or a plate. Smaller pieces soften faster, and once your finger leaves an indentation without slipping through, the butter is at the perfect temperature for baking..
- Cold eggs can cause your batter to seize or curdle. To bring them to room temperature quickly, place the eggs in a bowl of warm tap water (not hot) for about 5 minutes. This gently warms them without cooking the whites.
- Baking success depends on accurate oven temperature. Use an oven thermometer placed in the center of the oven for 10 minutes before baking to confirm it's heating correctly. Even a slight temperature difference can affect the rise, texture, and browning of your cake.
- Use pure vanilla extract for its more floral notes, which imitation vanilla cannot replicate.
- Be sure to use only full-fat sour cream, with no exceptions. We are not making a bundt cake without flavor.
- You can substitute gluten-free flour for all-purpose flour to make a gluten-free version of this pound cake. Be sure to use a 1:1 baking blend specifically designed for cakes to maintain a tender texture.
- Self-rising flour can be used as a substitute for all-purpose flour. Since it already contains leavening and salt, omit the baking soda and salt from the recipe to maintain the balance.
- If you would like a thinner glaze use 3 tablespoons of milk.
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