Home » Recipes » Dessert » Cakes and Cupcakes » Sock It To Me Cake

Sock It To Me Cake

Jump to Recipe PIN THIS
5 from 5 votes

Loved a recipe? Have a question? Please share a comment. 🙂

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 1960’s 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 love 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 entire thing is finished with a simple vanilla glaze for an irresistible dessert that’s a real showstopper.

Why You’ll Love This Sock It To Me Cake

  • Easy. Making this cake is as simple as whipping up a simple 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 this cake is easy to make, the end result is totally stunning. You could make this bundt cake for Easter dessert and it would fit in with the fanciest layer cake.
Glazed Sock it to Me Cake on a wire rack

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.

Sliced Sock it to Me Cake with a slice on a plate

The Trick to Perfect Bundt Cakes

One of the reasons I love making bundt cakes is because the pans come in such a gorgeous variety of patterns. However, all those rivets can make it tricky to de-pan your cake once it has finished baking. One of the most common problems I hear with bundt pans is the cake breaking or sticking when you try to remove your cake.

How do you make sure your cake is easy to get out of the bundt pan? By meticulously and carefully prepping your pan.

You need to grease and flour your pan generously. 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. Check out my step-by-step photos below to see what your bundt pan should look like before you add your cake batter.

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.

Ingredients for sock it to me cake.

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.

For the Cake

  • Unsalted butter – Make sure it is at room temperature.
  • Granulated sugar
  • Eggs – You are going to need 6 large eggs at room temperature.
  • Kosher salt
  • All-purpose flour
  • Sour cream – You could also use an equal amount of plain yogurt.
  • Vanilla extract

For the Pecan Filling

  • 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.
  • Ground cinnamon

For the Glaze

  • Confectioner’s sugar
  • 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 below.
  • Vanilla extract

How to Toast Pecans

Toasting pecans is incredibly easy to do. All you need is a rimmed baking sheet and your oven. Here’s how to do it:

  • 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.

Not a Fan of Pecans?

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.

How to Make a Sock It To Me Cake

Are you ready to make a Sock It To Me Cake? Here’s how to do it, step-by-step:

  • Prep your tools. Preheat oven to 325°F. Grease and flour a 14-16 cup Bundt pan.
  • Cream together butter and sugar. Until light and fluffy. This takes about 2 minutes. You can use your stand mixer or a handheld mixer.
  • Add eggs one at a time. Stir between additions until well combined.
  • Add salt and half of the flour. Stir until well combined on the lowest speed.
  • Add sour cream and vanilla. Stir until well combined.
  • Add the remaining flour. Give everything a good stir, being sure to scrape down the bottom and sides of your bowl.
  • Begin assembling your cake. Pour half of the batter into the prepared pan.
  • Make the filling and add it to the cake. Using a small bowl, combine the toasted and chopped pecans, brown sugar, and cinnamon. Sprinkle the mixture evenly on top of the batter.
  • Add the last of the batter. Spread the remaining batter evenly on top of the pecans.
  • 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. Remove the cake to cool completely.
  • Glaze. Make the glaze and spoon it over the cooled cake.

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 350F 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 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. Make sure you put oven mitts on your hands when adding the foil to avoid burning your fingers on the hot pan.
  • Cooling time is essential. Make sure you 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.
A slice of Sock it to Me Cake on a white plate

How to Store

Let the cake cool to room temperature, then you can store it as follows:

  • Counter. Wrap it loosely in saran 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.

Can I Freeze It?

Yes, you can freeze Sock It To Me Cake. 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.

More Cake Recipes

Sock It To Me Cake

5 from 5 votes
This easy Sock It to Me Cake recipe is made completely from scratch. You'll love this tender yellow bundt cake with a ribbon of cinnamon, brown sugar and toasted pecans through the center.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Yield: 14 slices

Ingredients

For the Cake

  • 1 cup unsalted butter , room temperature
  • cups granulated sugar
  • 6 large eggs , room temperature
  • ¼ teaspoon kosher salt
  • 3 cups all-purpose flour
  • 1 cup sour cream
  • 1 tablespoon vanilla extract

For the Pecan Filling

  • cups chopped pecans toasted
  • ¼ cup brown sugar
  • 1 tablespoon cinnamon

For the Glaze

  • cups confectioner’s sugar
  • 5 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

  • Prep your tools. Preheat oven to 325°F. Grease and flour a 14-16 cup Bundt pan.
  • Cream together butter and sugar until light and fluffy. This takes about 2 minutes.
  • Add eggs 1 at a time. Stirring until well combined on the lowest speed.
  • Add salt and half of the flour. Stir until well combined on the lowest speed.
  • Add sour cream and vanilla. Stir until well combined.
  • Add remaining flour. Stir until well combined.
  • Begin assembling your cake. Pour half of the batter into the prepared pan.
  • Make the filling. Using a small bowl, combine the toasted pecans, brown sugar and cinnamon. Sprinkle mixture evenly on top of batter. Spread remaining batter evenly on top of pecans.
  • Bake for 85-90 minutes. Or until a toothpick inserted into center of cake comes out clean.
  • Cool. Let cake cool in pan for 15 minutes before removing it onto a cooling rack until completely cool.
  • Add the glaze. Whisk confectioner’s sugar with milk and vanilla extract until smooth. Spoon glaze over cake.
Last Step: Please share a rating and comment if you enjoyed this recipe! Your feedback helps this little blog thrive and continue providing free, high-quality recipes for you.

Nutrition

Calories: 594kcal | Carbohydrates: 85g | Protein: 7g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 83mg | Potassium: 145mg | Fiber: 2g | Sugar: 62g | Vitamin A: 640IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 2mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make this recipe?💖 I love hearing how my recipes came out for others! If you tried this recipe, please share a comment. 💖

Filed Under:

Ask a Question or Rate this Recipe

Your email address will not be published. Required fields are marked *

Recipe Rating:




Reader Questions and Reviews

    1. Rustic Family Recipes

      Click the “jump to recipe” button at the top of the post, or scroll to the end of the post, and then click on the “Print” button in the recipe card. 🙂

    1. Rustic Family Recipes

      Yes, you can leave the nuts out. You’ll still have a ribbon of brown sugar in the middle, though it may not be a distinct (the sugar will combine with the cake batter more).

  1. Thank you for sharing your recipe with all the tips. This cake is definitely not only delicious, but one of my 16 yr. old granddaughter’s favorite!👍
    I’ve been making a cake box mix version for yrs.; in my opinion, this version beats it!
    This is only my 2nd time making it; waiting on it to come out of oven as we speak! I know it’ll be even more delish!😋5 stars

    1. Rustic Family Recipes

      Thank you for sharing such a great comment! Happy to hear you and your granddaughter are enjoying the recipe. Thank you for coming back to let me know, you made my day. 🙂