Sock It To Me Cake

5 from 2 votes

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!

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Dessert

Cuisine: American

Servings: servings

Calories: 587kcal

Author: Ashley Boyd

Equipment

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