Honey, this Southern Sock It To Me Cake recipe is where it’s at – we’re talking a cake so moist and buttery, it’ll make your heart sing, paired with a cinnamon brown sugar pecan swirl that’ll have you saying “Yes, please!” from the first bite. And let’s not forget about that vanilla glaze – it’s like the ribbon that ties it all together in the most perfect bow. Every slice is a piece of Southern hospitality, promising to bring smiles and a chorus of “Mmm-hmms” around the table.
The Heart and Soul of the Best Sock It To Me Cake Recipe
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet, Nutty, Spicy
Skill Level: Intermediate
Sweet Highlights:
- Swirl Magic: The cinnamon-nut swirl isn’t just delicious; it’s a visual treat.
- Moist & Fluffy: Sour cream keeps every bite tender and light.
- Glazed Goodness: A sweet glaze takes this cake’s allure up a notch.
- Ready When You Are: Perfect for make-ahead plans; it stays scrumptious.
- Comfort in a Slice: This cake is like a sweet, comforting hug on a plate.
What is Sock It To Me Cake?
Sock It To Me Cake! For those of you who aren’t familiar (and I won’t blame you for that), this retro cake was very popular in the 1970’s, especially in the South, because of it’s funky name. Housewives everywhere loved this cake because it was a simple recipe that proved to be extremely useful to have in your entertaining back pocket. Convenient and delicious were the two words of the decade when it came to baking. I’m here to tell you that this cake is ready for its comeback. It’s sweet, nutty, light and full of spice. Absolutely perfect.
Ingredients
For the Cake Batter:
- Box of Yellow Butter Cake Mix: We’re kickin’ it off with some cake mix magic. Easy peasy and oh-so delish.
- Sour Cream: This right here? It’s the secret to that moist, tender crumb. Yes, please!
- Vegetable Oil: Bringing in the moisture big time!
- Granulated Sugar: Just a touch of sweetness to make everything nice.
- Large Eggs: These guys are the glue holding our cakey dreams together.
- Room Temperature Water: Because we want everything to mix smooth and even.
For the Pecan Filling:
- Chopped Pecans: Get ready for a nutty crunch in every slice.
- Brown Sugar: Bringing in that deep, caramel goodness.
- Ground Cinnamon: A little spice to make everything nice.
- Ground Nutmeg: Just a whisper of warmth to spice things up.
For the Glaze:
- Confectioner’s Sugar: Powdered perfection to sweeten the deal.
- Milk: To turn that sugar into a dreamy drizzle.
How to Make A Sock it to Me Cake
Start your process by preheating the oven and liberally spraying your bundt pan with non-stick baking spray. Now, when I say liberally I mean get in there and be sure to get every edge and crevasse. Last thing you want is for your hard work to result in a cake you have to shovel out of the pan with a butter knife.
This is where we get to the batter. I have used a similar technique in my Honeybun Cake! If you look on the back of most cake mixes, you will see that you only usually need water but by adding additional ingredients, you can really make a boxed cake taste homemade. For our cake batter, we added the following:
- Sour Cream (it creates such a rich and delicious cake, plus super moist!)
- Vegetable Oil (added extra moistness)
- Sugar (punched up the sweetness a bit more)
- Eggs (eggs always stabilize a cake!)
- plus a little water
Using a cake mix is what helps make this recipe a bit easier but if you would like to go the extra mile and make your cake from scratch there is no shame in that.
Next, pour two thirds of your mixture into the bundt pan. Whisk together pecans, brown sugar, cinnamon and nutmeg until they are combined and spread that mixture evenly over the top of your cake batter. Pour the rest of the cake batter right on top and pop that bad boy in the oven!
Your cake should bake for about thirty five to forty five minutes. Try your best not to over bake the cake but bundts can be a difficult cake shape. Make sure to check in by the middle circle of the bundt cake as it’s always the last area to bake up fully for me. Believe me, no one wants a dry cake.
Be sure to allow your cake to cool for at least twenty five minutes so that it has the time to properly set. In the meantime, mix together your milk and confectioners sugar to make your glaze. Once your ready, generously pour that glaze all your cake and you’re set to serve. I promise you that each bite will be gloriously soft yet crunchy, sweet yet spicy and oh so delicious.
Can You Make Sock It To Me Cake From Scratch
Some might not be down for doctoring up a cake mix so in that case, we can use one of my existing pound cake recipes as the base. I would in this instance use my Sour Cream Pound Cake as the base since the original also uses sour cream.
Simply replace all of the batter steps in this recipe and replace with the steps in the Sour Cream Pound Cake recipe instead. Follow the rest of the steps once you begin layering the batter. You will still bake as long as is required in the Sour Cream Pound Cake recipe.
Sour Cream Replacement
If you would like to replace the sour cream in this recipe, you easily can. I like to substitute sour cream for Greek yogurt! It has a similar texture and thickness. You can also use buttermilk or coconut milk as a replacement.
Want more cake recipes that you will absolutely adore? Check out these!
Sock It To Me Cake
Equipment
Ingredients
For the Cake Batter (Or to make from scratch, make my Sour Cream Cake)
- 1 box yellow butter cake mix 15.25 ounces
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar
- 4 large eggs
- 1/4 cup room temperature water
For the Pecan Filling
- 1 cup chopped pecans
- 2 tbsp brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Glaze
- 1 cup confectioner's sugar
- 1 1/2 tbsp milk
Instructions
- Preheat oven at 350. Liberally spray a 10-cup bundt pan with non-stick baking spray.
- In a large bowl, whisk together cake mix, sour cream, vegetable oil, sugar, eggs along with ¼ cup of room temperature water until completely smooth.
- Pour 2/3rds of batter into prepared bundt pan.
- In a small bowl, whisk together pecans, brown sugar, cinnamon and nutmeg until combined. Evenly pour the filling over the batter then add the remaining cake batter over the top.
- Bake for 35-45 minutes then cool for 25 minutes.
- Whisk together confectioners sugar and milk and drizzle over cake and serve.
Cheryl says
I made this for the first time today and my family loved it. It is so easy to make. The only adjustment I made was to double the icing. I will definitely be making this again and I’m looking forward to trying more of your recipes.
Lyman R. Walker III says
I made this cake using just the cake batter recipe with every flavor cake mix i could fine. this is the moistest cake I’ve every baked. I have served it to many people, and they all rant and rave about it. All I have to say is Job well done!
Diane says
Hey ,
I just found your site and this recipe. This was the first cake I ever made for my husband 45 years ago. Tomorrow is his 69th birthday and he asked me to make it ,one for him and one for everyone else! LOL. One thing I do that isn’t necessary but I think adds to it is I toast my pecans first. Happy cooking to you!
Heather Norton says
I have to start with I’m not a cook or baker by any means. With that said I made this cake today for boyfriend’s birthday. This was his favorite cake. He hasnt had it in 16 years. Id never even heard this cake until 2 weeks ago. Well I tried my hand at it & y’all it tastes amazing!!! Super moist, I didn’t over bake it. I used tons of the Pan baking spray I read from one comment. Another said she doubled the glaze & I did the same. I had a paper plate under the cooling rack while pouring the glaze so when I transferred it to the cake holder I added the nuts on top then took the plate & scrapped the rest of that glaze over top it all again. My wonderful man couldn’t believe I did it lol, again I stay out of the kitchen on purpose haha! He loved every bite & was so happy. Now both my kids want this for their birthdays too. I will even add my daughter mixed the batter to help & she’s 9. Thank you so much for this recipe! I’m so happy I got to do this for him.
Seraphim Heart ❤ says
I made this cake for the first time Thanksgiving 2020, and it was an ABSOLUTE hit! Even set a little man trap with it, let’s just say that someone who is health conscious , works out regularly and watches his sugar intake begged for his own WHOLE cake! Cooking is the way to a man’s heart ladies on certain roads that is!
Jackie White says
Can this recipe be turned into cupcakes?
Rob says
This cake was absolutely fantastic. One of those “can’t stop eating” things. Only concern was it was a little mushy 🙂 Or maybe that wasn’t actually a problem as no one stopped eating it! My question is if you use the sour cream pound cake batter, does that necessitate a longer cook time than 45 minutes? It calls for 1 hour and 15-25. and I’m assuming cooling outside the pan? Really great site you’ve got. Your Lemon Pound Cake has become the gold standard for my entire baking rotation. Thanks so much for all this 🙂
Beth says
Could I omit the nuts?
Jocelyn (Grandbaby Cakes) says
absolutely
Susana says
I always do.
STACEY BROWN says
I have questions about the process…what size bundt pan should I use? Is whisk the same as mix, (as with a mixer) or you literally mean use a hand whisk? How long do I whisk or mix the batter?
Shannon Dunphy says
You can use a hand mixer if you’d like, but that would probably be overkill, because it’s a small amount. If you don’t have a whisk, use a fork and stir well. Just make sure it’s well combined and there are NO lumps!
Aleeya Williams says
I am making this cake for the county fair and we can’t have dairy in our glazes as they will be sitting out and not refrigerated. Do you have any glaze recipes that would work with this cake that are dairy free? I can’t wait to bake this cake!
Jocelyn (Grandbaby Cakes) says
Yes you can even use water!