Why You’ll Love Sock it To Me Cake Recipe

I enjoy this recipe because it’s reliable, impressive, and perfect for serving a crowd. I like how the sour cream keeps the cake moist while the pecan filling adds texture and warmth. This is the kind of cake I make for gatherings, holidays, or anytime I want something that feels special without being fussy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by preheating the oven to 325°F and greasing and flouring a 14–16 cup Bundt pan.

In my stand mixer, I cream the butter and sugar until light and fluffy, which usually takes about 2 minutes. I lower the speed and add the eggs one at a time, mixing well after each addition.

I mix in the salt and half of the flour until just combined. Then I add the sour cream and vanilla extract, followed by the remaining flour, mixing until the batter is smooth and fully incorporated.

In a small bowl, I combine the toasted pecans, brown sugar, and cinnamon to make the filling.

To assemble the cake, I pour half of the batter into the prepared pan and sprinkle the pecan mixture evenly over it. I gently spread the remaining batter on top.

I bake the cake for 85 to 90 minutes, until a toothpick inserted into the center comes out clean. I let the cake cool in the pan for 15 minutes before turning it out onto a cooling rack to cool completely.

While the cake cools, I whisk together the confectioner’s sugar, milk, and vanilla extract until smooth. Once the cake is fully cooled, I spoon the glaze over the top, let it set, then slice and serve.

Servings and Timing

I cut this cake into 16 slices. The prep time takes about 20 minutes, baking takes around 1 hour and 30 minutes, and I allow about 40 minutes for cooling, for a total time of roughly 2 hours and 30 minutes.

Variations

I sometimes add a pinch of nutmeg to the pecan filling for extra warmth. When I want a thicker glaze, I reduce the milk slightly. I also enjoy serving this cake without glaze as a simple coffee cake for breakfast or brunch.

Storage/Reheating

I store this cake covered at room temperature for up to 3 days. If I need longer storage, I refrigerate it for up to 5 days. To serve chilled cake, I let it sit at room temperature for a bit so the texture softens again.

FAQs

What makes this a Sock It To Me Cake?

I know it for the signature cinnamon-pecan ribbon baked through the center of a buttery coffee cake.

Can I make this cake ahead of time?

I often bake it a day in advance and glaze it just before serving.

Do I have to toast the pecans?

I always toast them because it deepens the flavor, but I can skip it if I’m short on time.

Can I use a smaller Bundt pan?

I stick to a 14–16 cup pan to avoid overflow, as this is a large cake.

Why does this cake bake so long?

I find the dense batter and large pan size require a longer bake for even cooking.

Can I freeze this cake?

I freeze the unglazed cake tightly wrapped for up to 2 months and glaze after thawing.

How do I prevent the cake from sticking?

I make sure to grease and flour the pan thoroughly, especially the crevices.

Can I substitute Greek yogurt for sour cream?

I’ve used full-fat Greek yogurt with similar results.

Is this cake overly sweet?

I find the sweetness balanced by the nuts and cinnamon, especially when paired with coffee.

When should I add the glaze?

I always wait until the cake is completely cool so the glaze sets properly.

Conclusion

I love this Sock It To Me Cake because it delivers classic flavor, a beautiful presentation, and a comforting homemade feel. The tender crumb, spiced pecan filling, and simple glaze make it a recipe I return to whenever I want a dependable, crowd-pleasing dessert.