Sock It To Me Cake is a buttery and moist scratch-made bundt cake with a pecan, cinnamon, and brown sugar layer swirled throughout the middle. Topped with a cinnamon powdered sugar glaze, this classic southern cake will become your new favorite dessert!
Sock it to me cake is one of my all-time favorite cakes and is always a hit when entertaining friends and family. You will also fall in love with this cake when you bite into a buttery slice and taste the sweet crunchy surprise in the middle!
This cake soared in popularity in the 1970s and has stood the test of time, especially in the South. I remember having a slice of sock it to me cake as a young girl, and I've been hooked ever since!
For more southern desserts, check out our Hummingbird Cupcakes and Old Fashioned Banana Pudding recipes next!
Table of Contents
What Is Sock It To Me Cake?
Sock it to me cake is a retro cake recipe that was very popular in the 1970s, especially in the South. It was originally a doctored-up box cake mix recipe, made with Duncan Heinz Butter Cake mix with a pecan streusel layer added to fancy it up.
Sock it to me cake became an entertaining hit with housewives because of how easy it was to make and how tasty it was.
Ingredients You Need to Make This Recipe
Measurements and detailed recipe instructions are in the recipe card located at the bottom of this post.
For The Cake
- All-purpose flour. For a fluffy, tender cake. Use good quality flour for the best result.
- Salt. To enhance the flavors of the other ingredients.
- Baking soda. To help the cake rise.
- Unsalted butter. For tenderness, moisture, and flavor.
- Granulated sugar. To sweeten the cake.
- Eggs. To bind all of the ingredients and keep the cake from falling apart.
- Sour cream. For added moisture, tenderness, and a subtle tanginess.
- Vanilla bean paste. Vanilla bean paste adds intense vanilla flavor. You can also use vanilla extract.
Pecan Layer
- Chopped pecans. For a buttery crunch.
- Brown sugar. To create a sweet, caramel-like flavor and texture.
- Ground cinnamon. For sweet, spicy flavor.
Cinnamon Glaze
- Powdered sugar
- Milk
- Cinnamon
- Vanilla extract
How To Make This Cake
- Preheat your oven to 325°F.
- Whisk together the flour, baking soda, and salt in a medium mixing bowl and set it aside.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high (a setting of 7-8) for 3 to 4 minutes until light and creamy. Add the sugar and continue to beat on medium-high for 3 to 4 more minutes until pale and fluffy.
- Add the eggs, one at a time, beating on medium after each addition until completely mixed in.
- Add ⅓ of the flour mixture and beat until no more dry flour is visible. Start on low speed and gradually increase to medium. Add ½ of the sour cream and beat on medium until mixed in. Scrape down the bowl and repeat the process with the remaining flour and sour cream, being sure to end with the flour. Beat in the vanilla bean paste.
- In a small mixing bowl, mix the pecans, brown sugar, and cinnamon with a fork.
- Spray a bundt pan generously with baking spray, using a pastry brush to coat every crevice.
- Pour half of the cake batter into the bundt pan and smooth it out into an even layer. Sprinkle the pecan mixture over the entire layer of cake batter and pour the remaining cake batter over top, smoothing it into an even layer.
- Bake the cake in the preheated oven for 55-70 minutes, or until a toothpick or skewer inserted into the center comes out clean aside from a few moist crumbs.
- Transfer the pan to a wire rack and allow the cake to cool completely in the bundt pan. Once the cake has completely cooled, carefully flip it out onto a plate or cake stand.
- In a medium mixing bowl, whisk together the powdered sugar, 3 tablespoons of milk, cinnamon, and vanilla extract until smooth. If the glaze is too thick add up to one additional tablespoon of milk until the glaze reaches a thick, pourable consistency.
- Pour or spoon the glaze on top of the cake, allowing it to run down the center and sides. Slice and enjoy!
Variations and Substitutions
- To save time, this cake can be made with boxed yellow cake mix, which is how most people made the original sock it to me cake back in the 70s!
- Feel free to use a combination of granulated and brown sugar in the cake for a more caramel-like sweetness.
- You may substitute the pecans for walnuts if you like.
More FAQs
Why is it called sock it to me cake?
"Sock it to me" was a popular phrase used in the 1970s, with the same meaning as "lay it on me" or "give it to me". The catchy name was originally printed on Duncan Heinz boxes and eventually caught on and stuck. The irresistible flavors of this cake are certainly worthy of such a bold name!
Can I make this into a layer or sheet cake?
Absolutely! The same measurements used for this bundt cake can be used to make a 13 x 18-inch sheet cake or a 9-inch double-layer cake. Just be sure to adjust baking times accordingly. Both a sheet cake and two 9-inch cakes will bake much more quickly.
What is the best way to store this cake?
This sock-it-to-me cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. This cake also freezes well and will last up to 3 months in the freezer.
Tips for the Best Sock It To Me Cake
- Measure your flour properly! Measure your flour by fluffing in the bag or container with a fork, spooning it into the cup, and leveling it off with a knife. Do not ever dip your measuring cup into the flour bag. Adding too much flour can cause your cake to turn out dry.
- Use room-temperature eggs and dairy! Using cold dairy and eggs in the cake batter will prevent them from mixing properly and can completely ruin the texture of your cake. Allow the ingredients to sit out on the counter for at least an hour.
- Cream the butter and sugar long enough! You want to cream the butter and sugar long enough to break down the sugar crystals and to beat air into them. This helps your cake turn out tender and fluffy.
- Grease your bundt pan well! There's nothing worse than working so hard to create a magnificent cake just to have it break apart and stick to the pan! Avoid this by coating the cake pan in butter or shortening followed by a dusting of flour, or a generous coat of baking spray. Use a pastry brush to ensure all of the nooks and crannies of your bundt pan are coated.
- Do not open the oven while the cake is baking! I know it's tempting. You smell the delightful aroma tickle your nose and you want to go into the kitchen and get a quick glimpse of what is creating that heavenly smell. Don't, just don't! Opening the oven too soon and too often causes heat to escape the oven and can cause your cake to collapse.
- Do not over or under-bake the cake! Check your cake at the 55-minute mark by inserting a skewer or toothpick near the center. If you see wet batter on the toothpick, it needs more time. If you see a couple of moist crumbs, your cake is perfectly baked!
Recommended Tools for This Recipe
More Irresistible Desserts You Will Love!
- Bananas Foster French Toast
- Old Fashioned Southern Tea Cakes
- New Orleans King Cake
- Red Velvet Brownies
- Double Chocolate Bundt Cake
- Kitchen Sink Cookies
- Pecan Pie Cheesecake Bars
- Red Velvet Cinnamon Rolls
- Apple Cider Donut Cake
- Carrot Cake Loaf
📖 Recipe
Sock It To Me Cake
Sock It To Me Cake is a buttery and moist scratch-made bundt cake with a pecan, cinnamon, and brown sugar layer swirled throughout the middle. Topped with a cinnamon powdered sugar glaze, this classic southern cake will become your new favorite dessert!
Ingredients
Cake
- 3 cups all-purpose flour - spooned and leveled
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup unsalted butter - softened to room temperature
- 2 ½ cups granulated sugar
- 6 large eggs - room temperature
- 1 cup sour cream - room temperature
- 1 tablespoon vanilla bean paste - or vanilla extract
Pecan Layer
- 1 cup chopped pecans
- 3 tablespoons dark brown sugar - or light brown
- 2 teaspoons ground cinnamon
Cinnamon Glaze
- 2 cups powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F.
- Whisk together the flour, baking soda, and salt in a medium mixing bowl and set it aside.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high (a setting of 7-8) for 3 to 4 minutes until light and creamy. Add the sugar and continue to beat on medium-high for 3 to 4 more minutes until pale and fluffy.
- Add the eggs, one at a time, beating on medium after each addition until completely mixed in. Scrape down the bowl to ensure everything gets fully mixed.
- Add ⅓ of the flour mixture and beat until no more dry flour is visible. Start on low speed and gradually increase to medium. Add ½ of the sour cream and beat on medium until mixed in. Scrape down the bowl and repeat the process with the remaining flour and sour cream, being sure to end with the flour. Beat in the vanilla bean paste.
- In a small mixing bowl, mix the pecans, brown sugar, and cinnamon with a fork.
- Spray a bundt pan generously with baking spray, using a pastry brush to coat every crevice.
- Pour half of the cake batter into the bundt pan and smooth it out into an even layer. Sprinkle the pecan mixture over the entire layer of cake batter and pour the remaining cake batter over top, smoothing it into an even layer.
- Bake the cake in the preheated oven for 55-70 minutes, or until a toothpick or skewer inserted into the center comes out clean aside from a few moist crumbs.
- Transfer the pan to a wire rack and allow the cake to cool completely in the bundt pan. Once the cake has completely cooled, carefully flip it out onto a plate or cake stand.
- In a medium mixing bowl, whisk together the powdered sugar, 3 tablespoons of milk, cinnamon, and vanilla extract until smooth. If the glaze is too thick add up to one additional tablespoon of milk until the glaze reaches a thick, pourable consistency.
- Pour or spoon the glaze on top of the cake, allowing it to run down the center and sides. Slice and enjoy!
Notes
- Measure your flour properly! Measure your flour by fluffing in the bag or container with a fork, spooning it into the cup, and leveling it off with a knife. Do not ever dip your measuring cup into the flour bag. Adding too much flour can cause your cake to turn out dry.
- Use room-temperature eggs and dairy! Using cold dairy and eggs in the cake batter will prevent them from mixing properly and can completely ruin the texture of your cake. Allow the ingredients to sit out on the counter for at least an hour.
- Cream the butter and sugar long enough! You want to cream the butter and sugar long enough to break down the sugar crystals and to beat air into them. This helps your cake turn out tender and fluffy.
- Grease your bundt pan well! There's nothing worse than working so hard to create a magnificent cake just to have it break apart and stick to the pan! Avoid this by coating the cake pan in butter or shortening followed by a dusting of flour, or a generous coat of baking spray. Use a pastry brush to ensure all of the nooks and crannies of your bundt pan are coated.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition
Serving: 1slice | Calories: 587kcal | Carbohydrates: 89.3g | Protein: 7.1g | Fat: 23.8g | Saturated Fat: 13.2g | Cholesterol: 131mg | Sodium: 292mg | Potassium: 113mg | Fiber: 1.1g | Sugar: 64.1g | Calcium: 52mg | Iron: 2mg
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!
Share Your Thoughts!