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Image of sock it to me cake on a rack
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5 from 1 vote

Sock It To Me Cake Recipe

This classic Southern Sock It To Me Cake has a moist tender crumb, a ribbon of cinnamon pecan streusel in the middle and is drizzled with vanilla glaze.
Course Baking, Dessert
Cuisine American
Keyword Sock It To Me Cake
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 485kcal


For the Filling:

  • 1 cup pecans roasted/toasted and chopped
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon

For the Icing:


For the Filling:

  • In a medium bowl combine the pecans, brown sugar and cinnamon. Set aside.

For the Cake:

  • Preheat the oven to 325 degrees Fahrenheit and coat the inside of a (12 -cup) bundt pan with baking spray. You can also butter and then flour the pan.
  • Sift together the flour, salt and baking soda in a mixing bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium-high speed for about 1 minute or until creamy.
  • Add the granulated sugar and beat on medium-high speed for about 3-4 minutes or until light and fluffy, stopping to scrape down the sides of the mixing bowl as needed.
  • Add the eggs one at a time, beating after each addition until just combined.
  • Add the flour mixture and sour cream alternately to the batter, beginning and ending with the flour mixture. Add the vanilla extract and mix to combine.
  • Pour half of the batter into the prepared bundt pan, sprinkle the pecan filling evenly over the batter. Spoon the remaining batter over the pecan mixture.
  • Bake for about 65 to 75 minutes or until a skewer inserted in the middle comes out clean.
  • Remove from the oven and allow the cake to rest in the pan for about 10 minutes then, invert onto a wire rack and allow to cool completely.

For the Icing:

  • In a medium bowl, whisk together the powdered sugar, milk and vanilla until smooth. Add additional milk or sugar to get the right consistency.
  • Spoon the icing over the cooled cake.


  • This recipe uses a 12-cup bundt pan. A 14-cup bundt pan can also be used.
  • Don't over mix the batter. For a light and fluffy cake, the ingredients should be mixed only until just combined.
  • When making the glaze, add additional milk or confectioners' sugar until the right consistency is achieved.
  • Instead of a glaze, you can simply dust the cake with confectioners' sugar.
  • For a nicer presentation, sprinkle toasted pecans over the glaze.


Calories: 485kcal | Carbohydrates: 71g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 319mg | Potassium: 110mg | Fiber: 1g | Sugar: 52g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg