Sock It To Me Cake

5 from 1 vote

A buttery cake with a cinnamon-pecan swirl running through the middle and a sweet vanilla glaze on top. Warm, cozy, and totally nostalgic.

Course Dessert

Cuisine American, Southern

Keyword Homemade Sock It To Me Cake, Sock It To Me Cake, Sock It To Me Cake recipe

Prep Time 20

Cook Time 1

Cooling 30

Total Time 1 50

Servings

Calories 467

Preheat the oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan really well, making sure to coat all the grooves so the cake doesn’t stick.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy, about 3–4 minutes.
Beat in the eggs one at a time, mixing well after each.
Stir in the sour cream, milk, and vanilla extract.
Gradually add the dry ingredients, mixing until just combined. The batter will be thick but spreadable—don’t overmix.

In a small bowl, combine the brown sugar, cinnamon, and pecans. Stir in the melted butter until evenly coated.

Spoon about two-thirds of the batter into the prepared Bundt pan and smooth it out.
Sprinkle the filling evenly over the batter (don’t press it down).
Spoon the remaining batter on top and spread gently to cover the filling. Smooth the top.

Bake for 50–60 minutes, checking at 45 minutes since oven times can vary. The cake is done when a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely before glazing.

In a small bowl, whisk together powdered sugar, 1 tablespoon of milk, and vanilla until smooth. If it’s too thick, add a a bit more milk; if it’s too thin, add a spoonful of powdered sugar. Drizzle over the cooled cake.

Erren’s Top Tips

Room Temperature Matters: Make sure your butter, eggs, and sour cream are at room temperature before starting. It makes the batter cream together smoothly and gives you a tender cake.
Don’t Overmix: Once you add the dry ingredients, mix just until everything is combined. Overmixing can make the cake dense instead of fluffy.
Pan Prep Is Key: Bundt pans are notorious for sticking. Grease and flour every nook and cranny — a baking spray with flour works wonders here.
Swirl Strategy: Don’t press the filling into the batter. Let it sit on top so it naturally bakes into a beautiful ribbon through the center.
Cool Before Glaze: If the cake is even slightly warm, the glaze will slide right off. Wait until it’s fully cooled for that pretty drizzle effect.

Nut-Free: Leave out the pecans and add an extra teaspoon of cinnamon for more spice.
Extra Cozy: Swap the vanilla glaze for a cream cheese glaze for a richer finish.
Chocolate Twist: Add a handful of mini chocolate chips to the filling for a little surprise bite.
Spice Boost: Mix in a pinch of nutmeg or cardamom with the cinnamon for a warmer flavor profile.

Room Temperature: Keep the cake covered at room temp for up to 3 days. A cake dome or airtight container works best.
Refrigerator: Store slices in an airtight container for up to 5 days. Bring to room temp before serving for the best texture.
Freezer: Wrap the whole cake (or individual slices) tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before glazing or serving.