Sock It to Me Cake

I know pound cake on its own is delicious, but this Sock It to Me Cake makes it even better. It has brown sugar, cinnamon and pecans swirled through, and a creamy maple vanilla glaze drizzled on top. Many home bakers “doctor up” boxed cake mixes to make this cake, but I promise that this simple pound cake recipe is worth the extra effort!

Why is it called “Sock It to Me Cake”?

“Sock it to me” was a popular phrase in the late 1960s to early 1970s. The phrase is in the outro of Aretha Franklin’s 1967 hit, “Respect,” and means something like “lay it on me.”

It’s as though a baker asked someone whether they wanted a piece of this buttery cake, and the answer was “sock it to me!”—which is how this cake got its name. Duncan Hines published the “Sock It to Me Cake” recipe on the back of its boxed cake mix in the 1970s, and the rest is history.

What is a Sock It to Me Cake made of?

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Traditionally, Sock It to Me Cakes were made by building up boxed cake mixes with sour cream, pecans, brown sugar and cinnamon. It’s the kind of dessert sometimes referred to as “semi-homemade.”

Whether you use this delicious sour cream pound cake recipe or a boxed cake mix, all Sock It to Me Cakes have pecans, brown sugar, melted butter and cinnamon ribboned through. And while you can top it with a simple creamy glaze of powdered sugar and milk, this recipe adds maple syrup to the glaze for extra flavor.

Ingredients for Sock It to Me Cake

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• All-purpose flour: This recipe works best with all-purpose flour. All-purpose flour is doctored with a mix of hard and soft wheat, so it gives the cake a strong, stable structure but maintains a tender crumb.
• Baking soda: Baking soda helps the cake rise and fill out the Bundt pan.
• Butter: Don’t start this recipe for Sock It to Me Cake until your butter is nice and soft! Soften butter quickly by cutting it up into cubes, by shredding the butter on a cheese grater or by rolling out the butter between two sheets of parchment paper.
• Sugars: Two cups of granulated sugar sweeten the cake, and 3 tablespoons of brown sugar are needed for the yummy cinnamon-pecan swirl.
• Eggs: Bring six eggs to room temperature by removing them from the fridge 30 minutes before using them. If you need them in a hurry, place them in a bowl and cover them with warm (not hot!) water and let them hang out for 15 minutes.
• Vanilla extract: Delicate, sweet and a little floral, vanilla extract beautifully enhances the many flavors in this recipe for Sock It to Me Cake.
• Sour cream: One 8-ounce container of sour cream adds a lovely tanginess and extra moisture to the cake.
• Pecans: Chop up 1 cup of pecans and toast the nuts to bring out their natural richness and nuttiness.
• Cinnamon: The addition of sweet cinnamon makes the warm and cozy brown sugar-pecan swirl in this cake even better.
• Glaze: Our Sock It to Me Cake recipe is finished with an easy maple glaze.

Directions

Step 1: Prep the pan

Preheat the oven to 325° F. Grease and flour the inside of a 10-inch fluted tube pan. Set the pan aside.

Editor’s Tip: See our tips below for how to properly grease a fluted tube pan (aka Bundt pan) to make sure the cake doesn’t stick to the pan and break the cake.

Step 2: Mix the dry ingredients

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In a large bowl, combine the flour, baking soda and salt. Whisk to combine them. Set the bowl aside.

Step 3: Cream the butter and sugar

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In a separate bowl, beat the butter and sugar on medium speed until they’re fluffy and pale in color, four to five minutes.

Step 4: Add the eggs, vanilla, butter and sour cream

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Add the eggs, one at a time, beating well after each addition, until the batter is fluffy. Add the vanilla extract and beat until just combined.

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Reduce the speed to the lowest setting. Add the flour mixture, alternating with the sour cream, in three additions. Beat until the batter is just combined, taking care not to overmix.

Step 5: Make the streusel

In a small bowl, combine 1 cup of the chopped pecans, brown sugar and cinnamon. Stir to combine.

Step 6: Assemble the layers

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Pour half of the batter into the fluted tube pan.

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Sprinkle the pecan mixture over the cake batter.

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Pour the remaining cake batter over the pecan mixture, then smooth the top.

Step 7: Bake the cake

Bake until a toothpick or skewer stuck deep into the center of the cake comes out clean, 60 to 70 minutes.

Remove the cake from the oven and let it rest on a cooling rack for 10 minutes.

Step 8: Remove the cake from the pan

Use a butter knife or small spatula to go around the edges of the pan. Then, invert the pan so that the cake comes out. Let the cake cool on the wire rack until it’s at room temperature.

Step 9: Decorate the cake

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When ready to glaze, in a small bowl whisk the powdered sugar, milk, maple syrup and, if desired, maple extract together until creamy.

Spoon the glaze over the cake before topping it with the remaining 1/4 cup of chopped pecans.

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Recipe Variations

• Omit maple for bourbon: For a boozy, adults-only cake, use bourbon instead of maple.
• Use different nuts: Not a fan of pecans? Use toasted walnuts, almonds, hazelnuts or even macadamia nuts in place of pecans.
• Add more spices: Make this Sock It to Me Cake extra cozy and warm by adding ginger, nutmeg, cardamom and/or allspice to the brown sugar-pecan filling.

How to Store Sock It to Me Cake

You can store a Sock It to Me Cake like other pound cakes: in a cake stand or airtight container at room temperature for up to four days. It can also be stored in an airtight container in the refrigerator for up to one week. It may be stored in the freezer for up to six months (be sure to place it in a sealed container or freezer bag first).

Can you make sock it to me cake ahead of time?

Yes! This cake is even better the second day, so it can be made one day ahead of time.

Sock It to Me Cake Tips

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What can I use instead of sour cream in this cake?

Greek yogurt or plain yogurt are the best one-to-one substitutes for sour cream. A lot of people like to use creme fraiche or buttermilk as replacements, but we don’t recommend that for this recipe. Creme fraiche will be too rich, and the buttermilk will be too thin.

How do I grease a Bundt pan so the cake doesn’t stick?

Learning the right way to grease a Bundt pan is just as important as mixing and baking the Bundt cake itself. If you don’t grease it well, it will be hard to get the cake out of a Bundt pan. If you’re more of a visual learner, check out our video on how to grease a Bundt pan, or follow our step-by-step directions below:

1.  Tear off a sheet of paper towel, fold it in half and scoop out a gob of shortening. Spread the shortening all over the inside of the pan, making sure to get every single nook and cranny. You can also use melted shortening and a pastry brush. Do not use butter—butter’s milk solids will cling to the pan, making the cake even harder to get out.
2. Spoon a handful of flour into the pan. Tilt the pan around while tapping the side so the flour thinly coats the interior.
3. Turn the pan upside down over the sink or an open trash can to dump out the excess flour. Gently tap the pan to ensure everything is out. If you see any unfloured spots, go back over those spots with the shortening and flour.