Categories: Food

Sock It To Me Cake


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This Sock It to Me Cake is a moist, buttery Southern bundt cake with a delicious cinnamon–sugar pecan layer swirled through the middle. It became popular because of Duncan Hines in the 1960s and 1970s, and you’ll understand why once you try it!

Reasons You’ll Love This Recipe

  • Easy to Make: This cake recipe is quite simple to put together. It does take some time to bake. Make sure you follow my tips so your cake comes out of the pan easily!
  • Fantastic Flavor: The soft buttery cake with the ooey, gooey, crunchy, cinnamon, and sugar pecan layer is to die for.

Just Like My Grandma Made It

As a kid, I never understood why adults loved nuts in their desserts. Now that I have a more adult taste, I get it! Pecans mixed with butter, sugar, and cinnamon are one of my favorites! Take that and swirl it through a buttery cake, ‘sock it to me’! If you love recipes with this flavor profile as much as I do, you could try my 1 hour caramel sticky buns, cinnamon french toast bake, or my pecan pie cobbler.

How to Make Sock It To Me Cake

This cake comes together quickly but takes a while to bake. Just make sure you take the time to prep your bundt pan so your cake comes out clean!

  1. Prep: Preheat the oven to 325 degrees Fahrenheit. Prepare a bundt pan by coating the inside with melted shortening and a light dusting of flour. Tap out any excess. Or you can use a baking spray that has flour in it. Sift the flour, baking soda, and salt in a medium bowl and set aside. In a stand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
  2. Beat: Add the eggs one at a time. Beat well after each addition. Add the sour cream and vanilla. Scrape down the bottom and sides of the bowl.
  3. Combine: At low speed, gradually add the flour mixture and combine it fully.
  4. Sock is to me Cake Streusel Filling: Combine the pecans, brown sugar, and cinnamon in a small bowl.
  5. Spread: Pour half of the batter into the prepared pan and spread it out evenly. Sprinkle the pecan mixture evenly over the batter.
  6. Bake: Top with the remaining cake batter and smooth it over the top. Bake for about 80 minutes or until a toothpick comes out nearly completely clean from the center of the cake. It Should only have a few crumbs clinging to it. Let the cake cool in the pan for only 5 minutes before inverting it onto a cooling rack and removing the pan to let it cool completely.
  7. Glaze: Once the cake has cooled, make the glaze. Whisk the powdered sugar and milk in a small bowl until smooth. Drizzle over the top of the cake.

Cake Release Tips:

  • Make sure to coat the pan! To release a bundt cake easily, coat the pan with a flour-based baking spray like Baker’s Joy. Or a regular spray with a dusting of flour and tapping out excess. Blot pooled spray with a paper towel before flouring, or use melted shortening instead. Avoid butter, as it can cause sticking. Some bakers dust with sugar, but I prefer flour.
  • Only let the cake cool in the pan for only 5 minutes before flipping it over. If bundt cakes cool too long in the pan, they can stick and fall apart.
  • Loosen it Up! If you find your cake is still sticking to the pan, try sliding a dull knife or spatula down around the edges. I like using small metal frosting spatulas to loosen it from the pan.

Sock It To Me Cake Tips and Variations

  • Is your Glaze Tinted Brown? You can add 1-3 teaspoons of vanilla extract to the glaze. Regular vanilla will tint the glaze brown. You can use clear vanilla if you want to keep it white! Be sure to reduce the milk by one tablespoon if you do.
  • Save time and ingredients. Use a cake mix! You can replace the cake portion of this cake with a boxed cake mix! Prepare the batter according to the directions on the box and use it in place of the cake batter in the recipe card.
  • Don’t have a bundt pan? I’ve got you covered! You can bake this cake in a 9 × 13 x 2-inch pan or two 8-inch round cake pans. Adjust the baking time to 45 minutes before checking the center for doneness with a toothpick. Continue to bake as needed. I would flip the round cakes onto a cooling rack when finished baking, but I would keep the sheet cake in the pan.

How to Store Leftover Sock it To Me Cake

  • Room Temperature: This cake can be stored in a large airtight container at room temperature for 3-4 days.
  • Fridge: You can keep it a few days longer in the fridge, but bring it to room temperature before serving. Be aware that the glaze will weep and become very sticky if you choose to chill the cake in the fridge.
  • Freeze: You can also freeze Sock It To Me Cake for up to 3 months. Tightly wrap it in a couple of layers of plastic wrap. Then, cover it in heavy-duty aluminum foil and place it in a freezer-safe bag. I suggest keeping the glaze off until after you decide to thaw and serve. The glaze will weep and melt into the cake as it thaws.

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  • Preheat the oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with melted shortening and a light dusting of flour (or granulated sugar) over that, tapping out the excess. You may alternatively use a baking spray that has flour in it.

  • Sift together 3 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl and set aside.

  • In a stand mixer, beat 3 cups granulated sugar and 1 cup unsalted butter until light and fluffy, scraping down the sides and bottom of the bowl as needed.

  • Add 6 large eggs one at a time and beat well after each addition, followed by 1 cup sour cream and 1 tablespoon vanilla extract. Scrape down the bottom and sides of the bowl.

  • On low speed, gradually add in the flour mixture until fully combined.

  • Combine 1 cup chopped pecans, ½ cup packed brown sugar, and 2 teaspoons ground cinnamon in a small bowl.

  • Pour half of the batter into the prepared bundt pan and spread it out evenly.

  • Sprinkle the pecan mixture evenly over the batter before topping with the remaining batter and smooth it over the top.

  • Bake for about 80 minutes, or until a toothpick comes out nearly completely clean from the center of the cake, with only a few crumbs clinging to it. Let the cake cool in the pan for only 5 minutes before inverting it onto a cooling rack and removing the pan to let it cool completely.

  • Once the cake has cooled, make the glaze by whisking 1 cup powdered sugar and 3 tablespoons milk together in a small bowl until smooth. Drizzle over the top of the cake.

Calories: 654kcalCarbohydrates: 96gProtein: 8gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 134mgSodium: 187mgPotassium: 152mgFiber: 2gSugar: 70gVitamin A: 723IUVitamin C: 0.3mgCalcium: 64mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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1 month ago

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