Sock It To Me Cake

This Sock It To Me Cake is a cozy treat that feels like a warm hug in dessert form. It has layers of buttery cake with a sweet cinnamon pecan filling and a smooth vanilla glaze that pulls it all together. It’s perfect for sharing with friends or enjoying slowly with a cup of coffee on a relaxed afternoon.

I made this cake on a whim for a small gathering, and it quickly stole the show. It has since become my go to when I want to impress without fuss.

Ingredients

• All purpose flour: Provides structure and a tender crumb choose a finely milled version for best texture
• Kosher salt: Enhances all the flavors don’t skip it and measure carefully
• Baking soda: Helps the cake rise and become light. Make sure it’s fresh for proper leavening
• Unsalted butter: Is key for creamy richness opt for high quality and let it soften before mixing
• Granulated sugar: Sweetens the cake and helps achieve a fluffy texture try to level your measuring cup for accuracy
• Large eggs: Add moisture and help bind everything together. Use room temperature eggs for better mixing
• Sour cream: Keeps the cake moist with a slight tang pick full fat for a richer result
• Vanilla extract: Lifts the flavor rounding out the cake and icing pick pure extract over imitation
• Pecans: Add a toasty crunch to the filling always toast them lightly to bring out their oils and flavor
• Brown sugar: In the filling gives a deep molasses note. Packing it firmly ensures the right balance of sweetness and moisture
• Ground cinnamon: Adds warmth and spice to the filling choose a fresh, aromatic cinnamon for maximum impact
• Powdered sugar: For the icing creates a smooth finish. Sift it to avoid lumps
• Whole milk: In the icing thins the glaze to the perfect pourable consistency fresh milk gives the best flavor

Instructions

Build The Filling:

In a medium bowl, mix the toasted chopped pecans with brown sugar and cinnamon until evenly combined. This filling will create a flavorful surprise inside the cake.

Prep The Pan And Dry Ingredients:

Preheat your oven to 325 degrees Fahrenheit. Grease your 12-cup bundt pan thoroughly with baking spray or butter and flour the pan for an easier release. Sift together the flour, salt, and baking soda in a separate bowl ensuring no lumps remain.

Cream The Butter And Sugar:

Using a stand mixer fitted with the paddle attachment, beat the softened butter on medium high speed until creamy about 1 minute. Add the granulated sugar and continue beating on medium high speed for 3 to 4 minutes. This process aerates the mixture for a light slice.

Add Eggs One At A Time:

Add the eggs to the butter mixture one by one. Beat after adding each egg just until combined to keep the batter smooth and stable. Use room temperature eggs to prevent curdling.

Incorporate Flour And Sour Cream:

Alternate adding the sifted flour mixture and sour cream to the batter beginning and ending with the flour. Add the vanilla extract during this process and mix just until combined to avoid overworking.

Layer The Batter And Filling:

Pour half the batter into the prepared bundt pan and spread evenly. Sprinkle the pecan cinnamon filling over the batter making sure it covers the surface. Spoon the remaining batter carefully over the filling layer to seal it in.

Bake The Cake:

Place the bundt pan in the oven and bake for 65 to 75 minutes until a skewer inserted in the center comes out clean. Avoid opening the oven too early to prevent sinking.

Cool The Cake:

Let the cake cool in the pan for 10 minutes then invert onto a wire rack to cool completely before icing.

Prepare And Apply The Icing:

Whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Adjust the consistency with more milk or sugar as needed. Drizzle the glaze generously over the cooled cake.

I love how the toasted pecans bring a satisfying crunch to this cake. It reminds me of family Sundays when my grandmother’s baking filled the house with warmth and spice. Every bite feels like a celebration of those simple, joyful moments.

Storage Tips

Store the cake covered tightly at room temperature for up to three days to preserve moisture. You can also refrigerate it wrapped in plastic wrap but bring it to room temperature before serving to enjoy the full flavor and texture.

Ingredient Swaps

You can replace pecans with walnuts or almonds for a different nutty twist. Greek yogurt can substitute sour cream in equal parts if you prefer a tangier note. For a dairy free version, use a plant-based butter and milk alternative though texture may vary slightly.

Serving Ideas

Serve slices with fresh whipped cream or a scoop of vanilla ice cream for added richness. A dusting of cinnamon on top of the icing complements the filling beautifully. Pair the cake with brewed black coffee or a comforting chai latte.

This cake combines comfort and elegance effortlessly making it a perfect dessert for any occasion.

Frequently Asked Recipe Questions

→ How do I toast the pecans for the filling?

Toast pecans in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 3-4 minutes. Let them cool before chopping to release their full flavor.

→ Can I use a different type of pan instead of a bundt pan?

Yes, a bundt pan provides shape and even baking, but a tube or springform pan can also be used. Adjust baking time as needed and ensure even layering of the batter and filling.

→ What is the best method to ensure the cake cooks evenly?

Preheat the oven fully and use room temperature ingredients for even mixing. Bake at the suggested low temperature and test doneness by inserting a skewer; it should come out clean.

→ How should I adjust the icing consistency if it's too thick or thin?

If icing is too thick, add milk a little at a time until smooth and spreadable. If too thin, sift in more powdered sugar gradually until desired texture is reached.

→ Can the cake be made ahead of time?

Absolutely. Bake and cool the cake fully, then store wrapped at room temperature. Apply the icing just before serving to keep its texture fresh.