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This Sock It To Me Cake is made 100% from scratch! You’ll love this easy recipe for a tender coffee cake with a ribbon of brown sugar, cinnamon, and toasted pecans through the center.
Today, we’re taking a trip back to 1960s America with a vintage Bundt cake recipe called “Sock It To Me Cake.” The original version was made with boxed yellow cake mix, but we’re making the entire thing from scratch. Yellow cake is easy to make, so why not?
You’ll appreciate the moist and tender crumb on this bundt cake, which is offset by a crunchy ribbon of brown sugar and toasted pecans in the center. The cake is finished with a simple icing for an irresistible dessert that takes this nostalgic favorite over the top.
Why You’ll Love This Sock It To Me Cake
- Easy. Making this cake is as simple as whipping up a batter, adding a layer of sugar and nuts, then popping it all in the oven. The vanilla glaze comes together in a bowl with hardly any effort.
- Incredible texture. The contrast between the tender cake and the crunchy filling is so satisfying!
- Elegant. Even though a sock it to me cake is easy to make, the end result is totally stunning. You could make this bundt cake for a Christmas or an Easter dessert and it would fit in with the fanciest layer cake.
Why Is It Called “Sock It To Me?”
Sock It To Me Cake is a vintage cake from 1960s America. During that time period, it was common for people to say “sock it to me,” which meant “give it to me.” You can hear this phrase, for example, in Aretha Franklin’s famous “Respect” song.
No one knows exactly how this cake gained the name “Sock It to Me.” Odds are it was because this cake is so good everyone was like “gimme!” when a slice was available. The original recipe was made with Duncan Hines’s yellow cake mix and is a popular Southern dessert to this day.
The Trick to Perfect Bundt Cakes
You need to grease and flour your pan generously for the best results. That means ensuring the butter or cooking spray gets into every nook and cranny. It also means using a good amount of flour. I like to sprinkle the flour all over the insides of the greased pan, then tap the bottom of the pan while turning the pan in my hands. This helps work the flour into all the little crevices and openings in the pan.
How Do You Remove a Bundt Cake From the Pan?
My preferred way to do this is to place a wire cooling rack on top of the bundt pan. Carefully hold the bundt pan and rack together and invert the pan so that it is on top. This way, the cake will fall out onto the rack.
What You’ll Need
Here’s a quick look at what you’ll need to make Sock It To Me Cake. Be sure to check out the recipe card below for specific amounts.
- Unsalted butter – Make sure it is at room temperature.
- Eggs – You are going to need 6 large eggs at room temperature.
- Cake Batter Basics – All-purpose flour, granulated sugar, kosher salt, ground cinnamon, and vanilla extract. Basically, the classic combo that builds the base flavor and structure of the cake.
- Sour cream – You could also use an equal amount of plain yogurt.
- Pecans – I recommend using toasted pecans because they will add more flavor to your cake. If you can’t find toasted pecans, you can toast them yourself. I’ve added notes on how to do that below.
- Brown sugar – Light brown or dark brown sugar both work.
- Glaze – Confectioner’s sugar and milk. If you are out of milk, you can also use heavy cream or even coffee creamer. If your creamer has vanilla or some other flavoring, leave out the extract.
Tips for Success
- Grease and flour your pan well. I know I mentioned this earlier in the post, but it really is so crucial when it comes to making a bundt cake that won’t stick.
- Don’t rush the baking process. This cake bakes for longer than most cakes and at a lower temperature. Don’t try to raise the temperature to 350˚F or the outside of your cake will set faster than the inside.
- Browning too quickly? If you find that your cake is golden on the outside but still not testing as done, you can cover the pan loosely with aluminum foil. This will allow the cake to continue baking while also preventing the outside from browning too much. Use oven mitts when adding the foil to avoid burning your fingers on the hot pan.
- Cooling time is essential. Let the cake cool for 15 minutes before removing it from the pan. If you try to remove it too soon, the cake will break.
- How to Toast Pecans: Preheat oven to 325 degrees. Spread out the pecan halves in a single layer on a rimmed baking sheet. Place in your oven and bake for approximately ten minutes. Give them a stir halfway through the baking time. Let the pecans cool, then roughly chop them with a sharp knife.
- Try other nuts. You can also use walnuts. Toast them the same way you would toast the pecans, then chop them up and proceed with the rest of the recipe as if you were using pecans.
More Cake Recipes
Sock it To Me Cake
Ingredients
For the Cake
- 1 cup unsalted butter, at room temperature
- 2½ cups granulated sugar
- 6 large eggs, at room temperature
- ¼ teaspoon kosher salt
- 3 cups all-purpose flour
- 1 cup sour cream
- 1 tablespoon vanilla extract
For the Pecan Filling
- 1½ cups chopped pecans, toasted
- ¼ cup brown sugar
- 1 tablespoon cinnamon
For the Glaze
- 2½ cups confectioner’s sugar
- 5 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Prep your tools. Preheat the oven to 325°F. Grease and flour a 14-16 cup Bundt pan.
- Cream the butter and sugar. Using a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
- Add eggs. Set the mixer to low speed and add the eggs 1 at a time, mixing until well combined.
- Add salt and half of the flour. Keeping the mixer at low speed, mix in the salt and half of the flour until well combined.
- Add the sour cream, vanilla, and remaining flour. First, add the sour cream and vanilla and continue to mix until completely incorporated. Then, mix in the remaining flour until thoroughly combined.
- Make the filling. Using a small bowl, combine the toasted pecans, brown sugar, and cinnamon.
- Begin assembling your cake. Pour half of the batter into the prepared pan. Sprinkle the cinnamon and pecans mixture evenly over the batter. Then, spread the remaining batter evenly over the pecans.
- Bake. Place the cake in the oven and bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool. Let the cake cool in the pan for 15 minutes before removing it onto a cooling rack to cool completely.
- Make the glaze. Meanwhile, in a small bowl, whisk the confectioner’s sugar with milk and vanilla extract until smooth.
- Finish and serve. Spoon the glaze over the cooled cake and let it set. Cut and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make a Sock It To Me Cake
- Prep your tools. Preheat the oven to 325°F. Grease and flour a Bundt pan.
- Cream butter. Beat the butter and sugar until light and fluffy.
- Add eggs. Mix in the eggs, one at a time. Beat until all the eggs are incorporated.
- Add flour. Stir in half the flour and salt.
- Add sour cream and vanilla. Now mix in the sour cream and vanilla. Add remaining flour.
- Begin assembling the cake. Pour half of the batter into the prepared pan.
- Make the filling. Combine the toasted pecans, brown sugar and cinnamon.
- Add to batter. Sprinkle mixture evenly on top of batter.
- Top with batter. Spread the remaining batter evenly on top of pecans.
- Bake. Place in the oven and bake for 85-90 minutes, then cool 15 minutes before removing from the pan.
- Make glaze. Whisk confectioner’s sugar with milk and vanilla extract until smooth.
- Cool. Make sure the cake is fully cooled.
- Add glaze. Spoon the glaze over the cake and top with pecans.
How to Store
Let the cake cool to room temperature, then you can store it as follows:
- Counter. Wrap it loosely in plastic wrap and store it on the counter for up to 3 days. If you cover it too tightly, moisture from the glaze will build up and make it sticky, so leave some openings for air to get in.
- Fridge. This is my preferred storage method. For this, the cake should be tightly wrapped, and then it can be stored in the refrigerator for up to 7 days. The fridge will prevent the glaze from softening. When you are ready to eat your cake, you can enjoy it cold, or you can let it warm to room temperature on the counter for about an hour.
- Freezer. I recommend freezing it in slices so that it is easier for you to grab single servings in the future. To do this, slice the cooled cake, then wrap each slice in saran wrap and place them all in an airtight, freezer-safe container. They will keep in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours when you’re ready to dig in.
