If there’s a cake that deserves a standing ovation, it’s the Sock It To Me Cake. This traditional southern treat is an all-time favorite, thanks to its rich and moist texture. The secret ingredient? A blend of cinnamon, brown sugar, and pecans form an irresistible filling and a sweet glaze to top it all off.
What is Sock It To Me Cake?
A classic of the Southern U.S. cuisine, Sock It To Me Cake is a delicious butter cake that has made its way into the hearts of many. The cake is defined by its unique flavor profile – a mix of vanilla and butter flavors in the cake, coupled with a cinnamon, brown sugar, and pecan streak running through the middle. Adding to its unique charm is the sweet glaze that coats the top. The phrase “Sock it to me” was a popular expression in the late 60s and early 70s, implying ‘give me your best shot.’ Well, this cake definitely lives up to its name, delivering a punch of flavor!
Check out my other Southern inspired recipes like the Slow Cooker Mississippi Porkchops for a complete Southern feast.
Why This Recipe Works
- Easy to Make: This cake is straightforward, with the instructions easy to follow. It’s a recipe that even a beginner baker can successfully make!
- Rich in Flavor: The combination of brown sugar, cinnamon, and pecans gives it an added depth of flavor that sets it apart from your average cake.
- Versatile: This cake works for any occasion – be it a casual afternoon tea or a special celebration.
- All-purpose flour: You need just plain all-purpose flour for the base of the cake, providing structure. Cake flour also works for this recipe.
- Salt and baking soda: Baking soda will allow the cake to rise, while salt seasons the flour.
- Butter: Adds richness and moistness to the cake. Make sure that you’re using unsalted butter that is softened to room temperature. If you want to use salted butter, that is fine but skip adding salt to the dry ingredients.
- Granulated sugar: Gives the cake its sweetness. Use plain white sugar here.
- Eggs: You will need 6 large eggs that are brought to room temperature to give the cake richness, it will also help it rise.
- Sour cream: Adds extra moistness and a slight tang. I love baking cakes with sour cream!
- Vanilla extract: You can either use imitation vanilla or pure vanilla extract. For cakes like this, I find that imitation vanilla works just fine.
- Pecans: Add a delightful crunch. You can’t make this cake with toasted pecans!
- Brown sugar: Pairs with cinnamon for the filling, adds sweetness and moisture.
- Ground cinnamon: Gives a warm spice flavor to the filling. Do not skip it!
- Powdered sugar and milk: These two make up the simple sweet glaze that tops off the cake.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How To Make Sock it to Me Cake
Prepare the oven and bundt pan: Preheat the oven to 325°F (160°C) and generously grease and flour your bundt pan.
- Combine the dry ingredients: In a separate bowl, whisk together your flour, salt, and baking soda.
- Cream the butter and sugar: In a large mixing bowl, beat your butter until it’s smooth before gradually adding in your granulated sugar.
- Add the eggs and then the flour mixture: One at a time, add your eggs into the mixture, making sure to mix well after each addition. Slowly combine your dry ingredients with your wet ones, and mix until it’s well incorporated.
- Add sour cream and vanilla: After adding these, be sure to mix until just combined to avoid overmixing.
- Prepare the filling: In a separate bowl, mix together your chopped pecans, brown sugar, and cinnamon.
- Assemble the cake: Pour half the batter into your pan, evenly sprinkle your filling, then add the rest of your batter on top.
- Bake and cool: After baking for 65-75 minutes and ensuring your cake is done, let it cool before removing it from the pan.
- Add the glaze: Once your cake is cooled, drizzle your powdered sugar and milk glaze over the top. Your cake is ready to serve and enjoy.
- Room temperature ingredients: Make sure your butter, eggs, and sour cream are all at room temperature before starting. This will ensure a smoother batter.
- Don’t overmix your batter! This can lead to a denser cake.
- For toasting pecans, set your oven to 350°F/180°C. Arrange the pecan halves evenly on a small baking tray. Place them in the oven for about 6-8 minutes. Make sure to keep an eye on them to avoid burning.
- Make sure to cool your cake completely before adding the glaze to prevent it from melting off.
Yes, walnuts would also work great in this recipe.
This cake stays moist for several days, so it’s perfect to make ahead.
Yes, you can freeze the cake either whole or in slices. Just make sure to wrap it well to prevent freezer burn.
- This cake can be stored in an airtight container at room temperature for up to 5 days.
- If you live in a hot climate or you prefer to keep your cake in the refrigerator, it will last for about 1 week.
- If you’ve baked more than you can eat in this time, this cake freezes well too. Wrap it tightly in cling film or place it in a freezer-safe container, and it can be frozen for up to 3 months.
- f you’ve frozen it, let it thaw overnight in the refrigerator and then bring it to room temperature before serving for the best flavor and texture.
If you loved this Sock It To Me Cake recipe, I’m sure you’ll be excited to explore my other dessert recipes. If you are a fan of delightful fruity flavors, my Strawberry Crunch Cake and Creamsicle Cheesecake are must-tries. And if you’re looking for something a bit tangy and refreshing, my Lemon Loaf will not disappoint. Check out my desserts section for more sweet inspirations!
So there you have it! A scrumptious, easy-to-follow recipe for a Southern classic – the Sock It To Me Cake. Give it a try, and I’m sure you’ll be adding it to your baking rotation. Don’t forget to leave a review and let me know how it went. Sharing is caring, so pin it and share it with your friends and family. Enjoy!
Sock it to Me Cake
- Bundt pan
- Hand mixer
- 3 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 cup unsalted butter softened
- 2 ½ cups granulated sugar
- 6 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup toasted pecans chopped
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- 2 ½ cups powdered sugar
- 3 tablespoons milk
- Preheat the oven to 325°F (160°C). Grease and lightly flour the bundt pan.
- In a medium mixing bowl, combine flour, salt, and baking soda. Set this aside.
- In a large mixing bowl using a hand mixer, cream the butter with sugar until smooth and creamy (about 2 minutes).
- Add the eggs one at a time, mixing well after each addition. Add vanilla and mix again.
- Gradually mix in the flour mixture until well combined.
- Mix in the sour cream until just combined.
- In a separate bowl, combine the chopped pecans, brown sugar, and cinnamon.
- Pour half of the cake batter into the prepared bundt pan.
- Evenly sprinkle the brown sugar pecan mixture over the cake batter.
- Add the remaining batter into the bundt pan.
- Bake the cake for 65-75 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to finish cooling.
- Prepare the glaze by mixing the powdered sugar and milk together. Drizzle this over the cooled cake.
- Use Softened Butter: For a smooth and even batter, ensure your butter is at room temperature before starting.
- Don’t Overmix the Batter: Overmixing can result in a denser cake. Mix until the ingredients are just combined.
- Toasting the Pecans: Toast the pecans before adding to the batter to bring out their flavor. Set your oven to 350°F/180°C, arrange the pecan halves evenly on a small baking tray. Place them in the oven for about 6-8 minutes. Make sure to keep an eye on them to avoid burning.
- Test for Doneness: Insert a wooden skewer or toothpick into the cake. If it comes out clean, the cake is done.
- Cooling the Cake: Allow the cake to cool in the pan for at least 10-15 minutes before inverting onto a wire rack. This prevents it from breaking apart.
- Glazing the Cake: Wait until the cake is completely cooled before drizzling with glaze to prevent it from melting off.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.