Sock It To Me Cake

4.32 from 82 votes

This Southern Sock-It-To-Me Cake recipe pairs a moist and buttery cake texture with a cinnamon brown sugar pecan swirl that is to die for! The vanilla glaze brings it all together perfectly.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 522kcal

Author: Jocelyn Delk Adams

Equipment

Elegant Party Bundt Pan

Ingredients

For the Cake Batter

1 1/2 cups unsalted butter room temp
3 cups granulated sugar
6 large eggs
3 cups cake flour sifted
1 tsp kosher salt
1/4 tsp baking soda
1 cup sour cream room temperature
2 tbsp pure vanilla extract

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 tbsp milk plus 1 tsp

US Customary - Metric

Instructions

Preheat oven at 325 F. Liberally spray a 12-cup bundt pan with non-stick baking spray or use my homemade cake release to make sure your cake doesn't stick
In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off the mixer.
Pour 2/3rds of batter into the 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. You may want to smooth out the top with a spatula.
Bake for 1 hour and 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in the pan on a wire rack for 10 minutes then invert the cake on a serving plate for at least an hour or until the cake is cool to touch.
In a small bowl, whisk together confectioners sugar and milk. Drizzle over cake and serve.

Notes

If you want to make Sock It To Me Cake with a Cake Mix- follow these steps:

Use 1 box of yellow butter cake mix along with 1 cup of sour cream, 1/2 cup of vegetable oil, 1/4 cup of granulated sugar, 4 large eggs and a 1/4 cup room temperature water and stir together. Use this instead of making your cake batter from scratch. It should bake up much quicker in about 35-45 minutes.

How to Store Sock-It-To-Me Cake

Room Temperature: You can keep the cake on the counter in a cake keeper or wrap well in plastic wrap. This is great for short-term storage. It will last this way for up to 3 days.

Fridge: I personally don't believe in storing my pound cakes in the fridge. It dries them out and changes the texture.

Freezer: If you need longer storage options, freezing is the move. Wrap the cooled cake in plastic wrap tightly covering all sides completely then cover in foil and label with the date. It will last in the freezer for up to 3 months. Thaw at room temperature when you want to serve again.

Nutrition