Sock It To Me Cake

My Sock It to Me Cake is a moist and tender butter cake with a layer of pecan brown sugar cinnamon streusel filling through the middle of the cake and finished with a simple vanilla glaze.

As you might have guessed, this sock it to me cake has its roots in the Southern part of the US, where sweet, moist, tender, buttery cakes are king.

And I promise this delicious bundt cake will not disappoint!

I’ve seen many recipes that use cake mixes to make a sock it to me cake, but the recipe is easy to make, and the results using my recipes are so much better than using a boxed cake mix.

If you love delicious bundt cakes, make sure to check out my million-dollar pound cake and lemon bundt cake recipes.

Ingredients to make Sock it to Me Cake

Let’s start by gathering the ingredients we need to make my sock it to me cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

Can I change up the ingredients?

I used pecans to make this delicious cake, but you can use walnuts instead. I used sour cream. but you can substitute Greek yogurt if you prefer.

You can use cake flour instead of all-purpose flour, but you’ll need to add an additional six tablespoons of cake flour.

How to make Sock it to Me Cake

• Preheat oven to 325 degrees F.
• Grease and flour a 12-cup bundt pan (or a tube pan). Set aside until needed.

• Add the chopped toasted pecans, brown sugar, and ground cinnamon to a medium bowl.
• Mix well and set the pecan filling aside until needed.
• Add the all-purpose flour, baking soda, and salt to a large bowl.
• Whisk to combine, then sift the mixture. Set the dry ingredients aside until needed.

• Add the room temperature unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment ( or an electric mixer and large mixing bowl).
• Beat on high speed until light and fluffy (3-4 minutes). Scrape the sides and bottom of the bowl as needed.
• Add the room temperature eggs one at a time to the mixer.
• Whip on medium speed. Scrape the sides and bottom of the bowl between each addition.
• Add the flour mixture to the wet ingredients.
• Mix on low speed until just combined. Scrape the sides and bottom of the bowl.

• Add the sour cream and vanilla extract to the batter, mixing until just combined. Scrape the sides and bottom of the bowl.
• Pour half of the batter into the prepared bundt pan.
• Sprinkle the streusel filling over the top of the batter (so it will be in the middle of the cake).
• Add the remaining cake batter to the pan, smoothing the top with a spatula,
• Place the pan on the center rack of the preheated oven and bake for 65-70 minutes or until a skewer (or cake tester) inserted in the center of the cake comes out clean.
• Place the cake in the pan on a wire rack for 5 minutes. Then, invert the cake onto the cooling rack to finish cooling.

• Sift powdered sugar into a large bowl, then add two tablespoons of milk and vanilla extract to the powdered sugar.
• Whisk the vanilla glaze until smooth.

*If necessary, add a little more milk to the vanilla glaze to get the desired consistency.

Let the cake cool, then invert it onto a serving plate or cake stand. Pour the vanilla icing over the top of the entire cake, letting it run down the outside of the cake.

Let the icing set for 10 minutes before slicing.

Wouldn’t you love to sit down to a slice of my sock-it-to-me cake with a hot cup of coffee or a cold glass of milk? It’s one of my favorite cakes, and I know after one taste, it’s going to be one of yours too!

Store any leftover cake in an airtight container at room temperature for 4 days or refrigerate in an airtight container for up to 6 days.

The cake can be kept in the freezer, wrapped in plastic wrap, and then in foil (or in a freezer-safe container) for up to three months. If freezing the cake, wait until thawed to apply the glaze.

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