A Sock-it-to-me-Cake is a type of coffee cake that has a pecan, cinnamon and brown sugar filling that is baked in a bundt or ring pan. It is moist and almost always made with a generous amount of sour cream. It is also almost always made with a yellow cake mix, preferably a Duncan Hines brand mix. With the cake mix, the recipe is very easy and fast to put together. As easy as it may be, I still like to have a from-scratch version of the recipe available to me, so I put one together that bakes a very similar Sock-it-to-Me cake without the mix.
Cake mix cakes are designed to be very tender and moist, and this cake is, too. I used cake flour, rather than all purpose, to give it an even lighter and more cake-mix-like texture than it might otherwise have. I also used a combination of butter and vegetable oil in the cake. The vegetable oil, along with a good portion of sour cream, gives it some extra moisture and helps to keep the cake tasting fresh even a few days after baking. The butter helps the tenderness of the cake, but more importantly, it lends a really nice flavor to everything. This cake has a good, light texture and a soft crumb. I baked it in a tube pan because it’s so easy to get a cake out of a pan with removable sides. That said, you could easily bake this in a bundt pan instead.
The filling for this coffee cake is not a streusel, which many coffee cakes have. Instead it is a mixture of cinnamon, toasted pecans and brown sugar. It is a bit dry on its own and may seem to be too strongly cinnamon flavored before you put it into the cake. Don’t worry too much about this because the cake is relatively plain and all of that cinnamon in the filling really balances out well with the rest of the cake when you’re eating it. Speaking of cinnamon, I also added some cinnamon to the glaze on top of this cake, which adds a little extra sugar and spice to each bite.
This cake is great in the morning with coffee and is equally good served with dessert. As coffee cakes go, it is very easy to throw together because you don’t need to fuss with streusel or any special fillings, just a simple and flavorful mix that comes together in a few seconds before going into the cake.
3 cups cake flour
2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1 1/2 cups sugar
3/4 cup butter, room temperature
1/4 cup vegetable oil
3 large eggs
1 tsp vanilla extract
1 1/4 cups sour cream
1 1/2 tsp. ground cinnamon
4 tablespoons brown sugar
1 cup chopped, toasted pecans
Preheat oven to 350F. Grease and flour a 10-inch tube pan.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in vegetable oil and the eggs, adding one in at a time. Mix in vanilla extract.
Working in two or three alternating additions, stir in the flour mixture and the sour cream, making sure to end with an addition of the flour. Mix only until no streaks of dry ingredients remain visible.
In a small bowl, stir together cinnamon, brown sugar and toasted pecans.
Add half of the cake batter to the prepared pan and spread it into an even layer. Top evenly with cinnamon mixture, then spread the rest of the cake batter on top.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake completely in the pan, on a wire rack. When cool, drizzle with cinnamon glaze.
2 tbsp milk
approx 1 cup confectioner sugar
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
Combine all glaze ingredients in a small bowl and whisk until smooth. If glaze is too thick to drizzle easily, add a bit more milk. If glaze is too thin, add an extra tablespoon or two of sugar.
AmbarFebruary 17, 2010
Ohhh! Delicious, great recipe 🙂
Sweets at Vicky'sFebruary 18, 2010
You know what i especially love about your blog? You always have the most informative posts on cake history and it’s so useful! It’;s no exception this time round, I never knew there was such a cake! Looks like I could like it alot!!! 🙂
DebbieFebruary 18, 2010
I can’t wait to make this for my friend who requested this a few weeks ago! Unfortunately he’s out of town this weekend but next weekend I’m baking this up! Yay! 🙂
CaraFebruary 18, 2010
I LOVE Sock It To Me Cake! This is definitely the first “from scratch” recipe I’ve seen, and I’m looking forward to trying it. Perhaps next week for the playgroup I host…
Elaine @ 1st-babies.comFebruary 21, 2010
I was just looking for something to cook for a kids party next weekend and hey just found this. I really think the “Sock-It-To-Me Cake” will go down well. Thaks 🙂
DebFebruary 21, 2010
We have the original recipe (Duncan Hines) in our recipe box from waaaay back! That recipe card is over 30 years old, and it still makes a delicious cake. Thanks for the “from scratch” recipe.
MaryFebruary 22, 2010
What a coincidence–I just saw a Sock It To Me cake at the grocery story last weekend, and was thinking I should Google it to find out if it’s some new cake craze. You’re better than Google!!! I’ll have to try this–I picked up a tube pan last year at a thrift store, and have been wanting to try it out. This will be perfect!
LindaMarch 1, 2010
Mine is cooled and just glazed. The glaze is delicious–like a mild “red-hot” with that little bite of cinnamon in the glaze. The batter for the cake tasted great and it looks so pretty and light in texture. Hope my librarians enjoy it as well!
jdmMarch 23, 2010
That looks really good.
AnonymousApril 17, 2010
I love sock it to me cake. It is the best cake ever.
BobbieJuly 1, 2011
A childhood friend ask me make her a sock it to me cake,I make all my cake from scratch.so I google and came across yours…. The cake is wonderful got lot of praise on how the cake tasted this will be one of my holidays cake or when ever I have a taste for. I Thank u so much
Kimberly jonesOctober 22, 2011
Thank u so much for the recipe cant wait to try it looks so yummy
MrbcrossNovember 19, 2011
Well, I made this wonderful cake. Awesome…. The only thing I may adjust is the vanilla. I like a little more presence of what it brings to the cake. Other than that, this cake is on point….
CarmenDecember 26, 2011
I just made this for christmass! It came out amazing lovee this recipe & the nuts gave a nice touch. The only thing I’d criticize just a bit was the taste of baking soda.. I would use a bit less next time. Otherwise great!
Ms. De BoseMay 4, 2012
I made this cake for the first time and it was amazing !!!! Thank you
josephine zarudnyJune 29, 2012
I won a cake contest last year christmas, I got second place. Maybe I will be the first place if I decorate the cake.
Every time we have a pot luck they requested me to bake a cake.
I got the recepi from my mother in law. Unfortunately she passed away. Its really a nice memories I learned from her.
Paula EdwardsNovember 27, 2012
This cake is sooooo good. Thanks for the recipe
JoannaMarch 8, 2013
I am baking right now. I am at the 45min mark and it still seems very liquidy. I wonder if I did something wrong…
BenMarch 31, 2013
I am baking this as we speak. It has 10 minutes to go before it comes out of the oven. It smells wonderful. This is not my normal recipe. However, I saw this one from scratch and I just had to try it.
BenApril 1, 2013
Excellent cake. I made a couple of changes.
1. Increased eggs to 4
2. Used 8oz of Sour Cream
3. Added 1/4 cup of Milk
4. Added about 1 Tbl Spoon to butter to Streusel to hold it together a little better in the cake.
It turned out perfect.
BrandyNovember 18, 2013
Great recipe and instructions! Tried it yesterday. My cake baked perfectly and looked so good! However, I feel like there’s something missing! It’s the perfect texture, it’s moist, the streusel is delicious….everything looks right, but I think it needs just a touch of something extra..the batter wasn’t as sweet but I didn’t want to break the recipe so I continued. What am I missing? more sugar? vanilla? Any suggestions?
NicoleNovember 18, 2013
Brandy – You could try increasing the spices for more “pop,” or doubling the vanilla for a more pronounced vanilla flavor.
Bill BFebruary 1, 2014
O.M.G. delish! Made this last week and such a hit with all that had some. I made two deviations from the original recipe. Added x2 vanilla and 1/2 tsp of cinnamon for more flavor. I will definitely make this sock it to me cake again. One friend stated it was their new favorite cake now. Enjoy!
SynthFebruary 23, 2014
Awesome! I made the Duncan Hines version for over 25 years, but after making this scratch version I’ll never use the box cake mix again. This version felt and tasted “authentic”!. Thank you for giving this “scratch” girl her favorite cake without the guilt of resorting to the “box”!