This SOCK IT TO ME CAKE, is a buttery, sweet, moist cake layered with a pecan brown sugar cinnamon filling in the middle. A serious must-bake cake made from scratch that makes a great impression. Simply irresistible!

I would like to label myself as a positive kind of person. With all the things that I have gone through in my life, I always try to lean onto the bright side of it. This is all thanks to baking! It gives me that much needed time for my mind to space out, and my body to relax.

Thanks, Mama for injecting that in me. And for giving me this seriously incredible love for good food, particularly with cakes. What can I say?! I don’t mind the long mile run though after indulging in these treats.

Yeah, I run to burn all those calories after I (most of the time) rummage half of the entire cake. Sssshhh… And this Sock It To Me Cake is no exception! 

I mean come on! You can’t blame me. That rich buttery cake with a layer of pecan filling in between is downright delicious!

What is Sock It To Me Cake?

What’s with that cake name? As funny as it sounds, this particular Southern bundt cake was a must-bake cake recipe back in the 1970s. The phrase “sock it to me” was a popular term back then that pretty much translates to “give it to me”. Housewives and die-hard party hosts just loved having this recipe in their cake arsenal as it truly makes an impression and yet is very convenient to make. 

Sock it to Me Cake Ingredients

The photos might look intimidating to you, but don’t worry. Even with how regal it looks, this is still a newbie-friendly cake. Don’t believe me?! Okay, to convince you that THIS is indeed an easy cake recipe, let me break down to you the components in this Sock it to Me cake from scratch.

Pecan Brown Sugar Cinnamon Filling

Okay, say it again – Pecan.. Brown Sugar..Cinnamon filling.

It may sound like a tongue twister, but this filling is as easy as mixing all those 3 ingredients along with nutmeg, salt, and melted butter to create that sweet, nutty, and fragrant layer that sneaks right in the middle of the cake. Adding that as a layer creates an interesting combination of texture in this cake. Soft, rich cake with a nutty crunchy layer.

Cake Batter

This cake uses simple baking ingredients like butter, sugar, and all-purpose flour, to name a few. Then it has sour cream and milk to add moisture and flavor. You may opt to swap sour cream with yogurt if that’s what you have on hand. On top of that, this made from scratch sock it to me cake uses 4 large eggs to add a structure and stability while also adding moisture. See how moist this cake is?

Glaze

The glaze is actually optional. Yes, it is! You can add a finishing touch to your cake using this easy confectioner’s sugar (or powdered sugar) milk glaze for presentation purposes. But if you’re in a rush (no, I won’t take it against you), you can certainly skip the swirling glaze part and enjoy the cake as it is. 

Recipe Variations

Now, if you’re pretty confident with your baking skills and want to take this cake up a notch, you can try any of these varieties.

• Add rum to make this cake more exciting using my Rum Cake RECIPE HERE. Just follow the recipe as is and include a layer of pecan sugar cinnamon in the middle.
• A little bit of chocolate flavor won’t hurt. Then top it using my sweet vanilla and chocolate glaze in this Chocolate Rum Marble Cake
• Add some crumbled caramel candy in between layers or drizzle the cake with a caramel sauce instead.

More Southern Cakes

• Cream Cheese Pound Cake
• Red Velvet Cake
• Coconut Cake
• Hummingbird Cake

How To Make Sock it to Me Cake

Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt or tube pan or use a baking spray instead. Add half pecans on the bottom of the pan in a single layer; set aside. Sift together flour, salt, and baking powder into a medium bowl; set aside. Using a  mixer cream together the butter and sugar at medium to high until it’s fluffy and starting to look white, about 4- 5 minutes. Add sour cream and continue mixing.

Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, salt, and baking powder into the batter, and then add milk and vanilla extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.

Pecan Filling

Add, chopped pecans,  brown sugar, cinnamon, nutmeg, salt, and butter in a medium bowl. Stir together, until fully combined.

Assembling the Cake

Spoon half the batter into the pan and spread it out with a knife. Sprinkle the pecan filling. Spoon the rest of the batter in the pan. Bake for 50 to 60 minutes, until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, side up, onto a serving plate. Whisk the confectioners’ sugar and milk, adding a few drops more of milk, as needed to make the glaze smooth and pourable. Drizzle as much as you like over the cake with a fork or spoon. Slice and serve.

Watch How To Make It

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Sock it to me Cake

This SOCK IT TO ME CAKE is a buttery, sweet, moist cake layered with a pecan brown sugar cinnamon filling in the middle. A serious must-bake cake made from scratch that makes a great impression. Simply irresistible!

5 from 5 votes

Prep: 20 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 10 minutes mins

Southern

Servings 12 slices

Ingredients

• ▢ ⅓ cup half pecans
• ▢ 2 ½ cups (312 g) all- purpose flour
• ▢ ½ teaspoon (3 g) salt
• ▢ 1 ¼ teaspoons  (5 g) baking powder
• ▢ 8 ounces unsalted butter , softened to room temperature
• ▢ 1 ½ cups (300 g) sugar
• ▢ ½ cup (115 g) sour cream
• ▢ 4 large eggs room temperature
• ▢ 2 teaspoons  (8 ml) vanilla extract
• ▢ ½ cup (122 g) milk

Pecan Filling

• ▢ 1 cup chopped pecans
• ▢ 2 tablespoons brown sugar
• ▢ 2 teaspoons ground cinnamon
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoons melted butter
• ▢ ¼ - 1 teaspoon ground nutmeg

For the Glaze

• ▢ 1 cup confectioner's sugar
• ▢ 1- 1 ½ tablespoon milk

Instructions

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt or tube pan or use a baking spray instead. Add half pecans on bottom of the pan in a single layer; set aside.
• Sift together flour, salt, and baking powder into a medium bowl; set aside.
• Using a  mixer cream together the butter and sugar at medium to high until it’s fluffy and starting to look white, about 4- 5 minutes. Add sour cream and continue mixing.
• Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, salt, and baking powder into the batter, and then add milk and vanilla extract.
• Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.

Pecan Filling 

• Add, chopped pecans,  brown sugar, cinnamon, nutmeg, salt, and butter in a medium bowl. Stir together, until fully combined.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle the pecan filling. Spoon the rest of the batter in the pan.
• Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, side up, onto a serving plate.

Glaze

•  Whisk the confectioners' sugar and milk, adding a few drops more of milk, as needed to make the glaze smooth and pourable. Drizzle as much as you like over the cake with a fork or spoon.
• Slice and serve.

Tips & Notes:

1. Make sure to grease the bottom of the pan so the cake won't stick to it.
2. You may choose whatever cake flavor you want.
3. You can replace sour cream with yogurt or buttermilk.
4. This cake can be enjoyed with or without the glaze. Or you can simply sift some plain powdered sugar over the cake.
5. If you don't have a bundt pan, you can use a greased 9 x 13 pan. Simply spread about 2/3 of the cake batter into the pan, followed by the pecan filling, and then add the remaining batter. Bake it in the oven for about 45-55 minutes or until a  cake tester comes out clean.
6. You can keep the cake in the freezer. Just wrap the entire cake including the whole with a plastic wrap, then followed by an aluminum foil. It should be good for about 1-2 months in the freezer.
7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

Nutrition Information:

Calories: 485kcal (24%)| Carbohydrates: 50g (17%)| Protein: 6g (12%)| Fat: 30g (46%)| Saturated Fat: 14g (88%)| Cholesterol: 106mg (35%)| Sodium: 253mg (11%)| Potassium: 129mg (4%)| Fiber: 2g (8%)| Sugar: 28g (31%)| Vitamin A: 691IU (14%)| Vitamin C: 1mg (1%)| Calcium: 82mg (8%)| Iron: 2mg (11%)

Author: Imma

Course: Dessert

Cuisine: Southern

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