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Home » Recipes » Cake Recipes

Sock It To Me Cake

Published: Feb 20, 2024 by Chef Dennis Littley

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My Sock It to Me Cake is a moist and tender butter cake with a layer of pecan brown sugar cinnamon streusel filling through the middle of the cake and finished with a simple vanilla glaze.

Slices of sock it to me cake on a white platter.


 

As you might have guessed, this sock it to me cake has its roots in the Southern part of the US, where sweet, moist, tender, buttery cakes are king.

And I promise this delicious bundt cake will not disappoint!

slice of sock it to me cake with the front into on a white plate.

I’ve seen many recipes that use cake mixes to make a sock it to me cake, but the recipe is easy to make, and the results using my recipes are so much better than using a boxed cake mix.

If you love delicious bundt cakes, make sure to check out my million-dollar pound cake and lemon bundt cake recipes.

Table of Contents:
  • Ingredients to make Sock it to Me Cake
  • Can I change up the ingredients?
  • How to make Sock it to Me Cake
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Sock It To Me Cake

Ingredients to make Sock it to Me Cake

Ingredients to make recipe.

Let’s start by gathering the ingredients we need to make my sock it to me cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

Can I change up the ingredients?

I used pecans to make this delicious cake, but you can use walnuts instead. I used sour cream. but you can substitute Greek yogurt if you prefer.

You can use cake flour instead of all-purpose flour, but you’ll need to add an additional six tablespoons of cake flour.

How to make Sock it to Me Cake

  • Preheat oven to 325 degrees F.
  • Grease and flour a 12-cup bundt pan (or a tube pan). Set aside until needed.
Collage showing how to start recipe.
  • Add the chopped toasted pecans, brown sugar, and ground cinnamon to a medium bowl.
  • Mix well and set the pecan filling aside until needed.
  • Add the all-purpose flour, baking soda, and salt to a large bowl.
  • Whisk to combine, then sift the mixture. Set the dry ingredients aside until needed.
collage showing next steps in the recipe.
  • Add the room temperature unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment ( or an electric mixer and large mixing bowl).
  • Beat on high speed until light and fluffy (3-4 minutes). Scrape the sides and bottom of the bowl as needed.
  • Add the room temperature eggs one at a time to the mixer.
  • Whip on medium speed. Scrape the sides and bottom of the bowl between each addition.
  • Add the flour mixture to the wet ingredients.
  • Mix on low speed until just combined. Scrape the sides and bottom of the bowl.
Collage showing final steps in the recipe.
  • Add the sour cream and vanilla extract to the batter, mixing until just combined. Scrape the sides and bottom of the bowl.
  • Pour half of the batter into the prepared bundt pan.
  • Sprinkle the streusel filling over the top of the batter (so it will be in the middle of the cake).
  • Add the remaining cake batter to the pan, smoothing the top with a spatula,
  • Place the pan on the center rack of the preheated oven and bake for 65-70 minutes or until a skewer (or cake tester) inserted in the center of the cake comes out clean.
  • Place the cake in the pan on a wire rack for 5 minutes. Then, invert the cake onto the cooling rack to finish cooling.
collage showing how to make glaze.
  • Sift powdered sugar into a large bowl, then add two tablespoons of milk and vanilla extract to the powdered sugar.
  • Whisk the vanilla glaze until smooth.

*If necessary, add a little more milk to the vanilla glaze to get the desired consistency.

Whole sock it to me cake on a white platter.

Let the cake cool, then invert it onto a serving plate or cake stand. Pour the vanilla icing over the top of the entire cake, letting it run down the outside of the cake.

Let the icing set for 10 minutes before slicing.

Slice of sock it to me cake on a white plate.

Wouldn’t you love to sit down to a slice of my sock-it-to-me cake with a hot cup of coffee or a cold glass of milk? It’s one of my favorite cakes, and I know after one taste, it’s going to be one of yours too!

Store any leftover cake in an airtight container at room temperature for 4 days or refrigerate in an airtight container for up to 6 days.

The cake can be kept in the freezer, wrapped in plastic wrap, and then in foil (or in a freezer-safe container) for up to three months. If freezing the cake, wait until thawed to apply the glaze.

Recipe FAQ’s

Where did sock it to me cake originate?

The cake originated in the late 1960s, getting its name from the popular slang catchphrase, which basically meant “give it to me.”
The phrase was a much-used punch line in every popular comedy show, “Rowan & Martin’s Laugh-In,” and immortalized in the song Respect by Aretha Franklin.

What does a sock-it-to-me cake taste like?

This Southern creation is a sweet, moist butter cake with a crunchy cinnamon-sugar nut swirl. The vanilla glaze adds a light, sweet topping to the cake.

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    Million Dollar Pound Cake
  • Kentucky butter cake sliced showing inside of cake.
    Kentucky Butter Cake

Slice of sock it to me cake on a white plate.

Sock It To Me Cake

Chef Dennis Littley
My Sock It to Me Cake is a moist and tender butter cake with a layer of pecan streusel in the middle and finished with a vanilla glaze.
5 from 28 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American, Southern
Servings 16
Calories 474 kcal

Equipment

  • Bundt Pan

Ingredients
  

Cake

  • 1 cup unsalted butter room temperature
  • 2 ¼ cups granulated sugar
  • 3 cups all-purpose flour
  • 6 eggs large room temperature
  • 1 tablespoon vanilla extract
  • ¾ teaspoon table salt
  • ½ teaspoon baking soda
  • 1 cup sour cream room temperature

Filling

  • 1 cup pecans toasted and chopped
  • ⅓ cup brown sugar packed
  • 2 teaspoon cinnamon

Glaze

  • 2 cups confectioners' sugar sifted
  • 3 tablespoon whole milk
  • 1 teaspoon vanilla extract

Instructions
 

Filling

  • Add the chopped toasted pecans, brown sugar, and cinnamon to a medium bowl. Mix well in set aside.

Cake

  • Preheat oven to 325 degrees F.
  • Grease and flour a 12-cup bundt pan. Set aside until needed.
  • Add the flour, baking soda, and salt into a large bowl. Whisk to combine, then sift the mixture. Set aside until needed.
  • Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until light and fluffy (3-4 minutes). Scrape the sides and bottom of the bowl as needed.
  • Add the eggs one at a time to the mixer on medium speed. Scrape the sides and bottom of the bowl between each addition.
  • Add the flour mixture to the wet ingredients and mix on low speed until just combined. Scrape the sides and bottom of the bowl.
  • Add the sour cream and vanilla to the batter and mix until just combined. Scrape the sides and bottom of the bowl.
  • Add half of the batter to the prepared bundt pan.
  • Sprinkle the pecan filling over the top of the batter.
  • Add the remaining batter to the pan, smoothing the top with a spatula,
  • Place the pan on the center rack of the preheated oven and bake for 65-70 minutes or until a skewer inserted in the middle comes out clean.
  • Place the cake in the pan on a wire rack for 5 minutes. Then, invert the cake onto a wire rack to cool completely.

Glaze

  • Sift powdered sugar into a large bowl.
  • Add two tablespoons of milk and the vanilla to the powdered sugar, whisking until smooth.
  • If necessary add a little more milk to the galze to get the desired consistency.

Nutrition

Calories: 474kcalCarbohydrates: 67gProtein: 6gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 109mgSodium: 179mgPotassium: 112mgFiber: 1gSugar: 48gVitamin A: 554IUVitamin C: 0.2mgCalcium: 47mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!
5 from 28 votes (28 ratings without comment)

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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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