This Sock It To Me Cake is made completely from scratch. It’s an easy, tender coffee cake with a ribbon of brown sugar, cinnamon, and toasted pecans running through the center—finished with a simple vanilla glaze that makes it irresistible.
This recipe revives a vintage 1960s Bundt cake known as “Sock It To Me Cake.” The original used boxed yellow cake mix; here we make every component from scratch for fresher flavor and a more satisfying texture.
The crumb is moist and tender, contrasted by a crunchy, spiced ribbon of browned sugar and toasted pecans through the middle. A simple glaze ties everything together and elevates this nostalgic favorite to a dessert fit for holidays or special gatherings.
Why You’ll Love This Sock It To Me Cake
- Easy. The method is straightforward: make the batter, add the pecan-sugar filling, and bake. The glaze takes minutes to whisk together.
- Incredible texture. The soft cake and crunchy pecan-sugar ribbon create a delightful contrast.
- Elegant presentation. Despite the simple steps, this Bundt cake looks impressive and is great for holidays or brunches.
Why Is It Called “Sock It To Me?”
The phrase “sock it to me” was popular in 1960s America and meant “give it to me” or “hit me with it.” How the cake adopted the name isn’t certain, but it likely reflects how eagerly people reached for a slice. The boxed-mix version was common then; this is a from-scratch update that preserves the nostalgic flavor.
The Trick to Perfect Bundt Cakes
Grease and flour the pan thoroughly so the batter can release cleanly. Work the flour into every crevice by sprinkling it into the greased pan and turning the pan so it coats evenly.
How Do You Remove a Bundt Cake From the Pan?
Place a wire rack on top of the warm Bundt pan, hold them together, then invert so the cake drops onto the rack. This method reduces the chance of breaking the cake.
What You’ll Need
Below is a summary of the ingredients used in this recipe. Refer to the recipe card for exact amounts.
- Unsalted butter – at room temperature.
- Eggs – large, at room temperature.
- Basic dry ingredients – all-purpose flour, granulated sugar, kosher salt, and ground cinnamon, plus vanilla for flavor.
- Sour cream – adds moisture and tenderizes the crumb; plain yogurt can be substituted.
- Pecans – toasted for best flavor; you can toast them quickly in the oven if needed.
- Brown sugar – light or dark both work well for the filling.
- Glaze – confectioner’s sugar mixed with milk (or cream/creamer) and vanilla.
Tips for Success
- Grease and flour well. This is crucial for a Bundt cake that releases cleanly.
- Be patient with baking time. This cake bakes longer and at a lower temperature than many cakes—don’t increase oven heat to speed it up.
- If browning too fast. Loosely tent the pan with aluminum foil to prevent over-browning while the center finishes baking.
- Cool before removing. Let the cake sit in the pan for 15 minutes before inverting to avoid breakage.
- How to toast pecans: Preheat oven to 325°F. Spread pecans on a rimmed sheet in a single layer and bake about 10 minutes, stirring once. Cool and chop.
- Alternative nuts: Walnuts can be used and toasted the same way as pecans.
More Cake Recipes
- Better Than Sex Cake
- Orange Cake
- Cranberry Pound Cake
- Easy Chocolate Cake
- Lemon Bundt Cake
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
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Prep your tools. Preheat the oven to 325°F. Grease and flour a 14–16 cup Bundt pan.
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Cream the butter and sugar. Using a stand mixer, beat the butter and granulated sugar until light and fluffy, about 2 minutes.
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Add eggs. Set the mixer to low and add eggs one at a time, mixing until combined after each addition.
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Add salt and half the flour. Mix in the salt and half of the flour on low speed until incorporated.
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Add sour cream, vanilla, and remaining flour. Mix in the sour cream and vanilla until smooth, then add the rest of the flour and blend until combined.
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Make the filling. In a small bowl, combine the toasted pecans, brown sugar, and cinnamon.
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Assemble the cake. Pour half the batter into the prepared pan, sprinkle the pecan-cinnamon mixture evenly over it, then spread the remaining batter over the filling.
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Bake. Bake 85–90 minutes, or until a toothpick inserted in the center comes out clean.
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Cool. Let the cake cool in the pan for 15 minutes, then invert onto a rack to cool completely.
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Make the glaze. Whisk confectioner’s sugar with milk and vanilla in a small bowl until smooth.
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Finish and serve. Spoon the glaze over the cooled cake, let it set, then slice and serve.
Equipment
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Bundt pan
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Measuring cups and spoons
Nutrition
Nutritional info is an estimate. Values may vary with ingredients and portion sizes.
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How to Make a Sock It To Me Cake
- Prep your tools. Preheat oven to 325°F. Grease and flour a Bundt pan.
- Cream butter. Beat butter and sugar until light and fluffy.
- Add eggs. Mix in eggs one at a time until incorporated.
- Add flour. Stir in half the flour and the salt.
- Add sour cream and vanilla. Mix until smooth, then add the remaining flour.
- Begin assembling. Pour half the batter into the prepared pan.
- Make the filling. Combine toasted pecans, brown sugar, and cinnamon.
- Layer the filling. Sprinkle it evenly over the batter in the pan.
- Top with batter. Spread the remaining batter evenly over the pecan filling.
- Bake. Bake 85–90 minutes; cool 15 minutes in the pan before inverting to a rack.
- Make glaze. Whisk confectioner’s sugar with milk and vanilla until smooth.
- Cool. Ensure the cake is fully cooled before glazing.
- Add glaze. Spoon glaze over the cake and top with extra pecans if desired.
How to Store
Allow the cake to cool to room temperature, then store as follows:
- Counter: Wrap loosely in plastic wrap and store at room temperature up to 3 days. Avoid sealing too tightly to prevent glaze condensation.
- Refrigerator: Wrap tightly and refrigerate up to 7 days. Chilled cake keeps the glaze firmer; bring to room temperature if you prefer it softer.
- Freezer: Slice the cooled cake, wrap individual slices in plastic wrap, place in an airtight container, and freeze up to 3 months. Thaw overnight in the fridge or a few hours at room temperature.
