Sock-It-To-Me Cake Tastes Even Better Than It Looks
In the deep South, they don’t fool around when it comes to decadent desserts. The South has given birth to some of the country's most delicious cakes, puddings, pies, and cobblers. Recipes like hummingbird cake, peach cobbler, and sweet potato pie are irresistible.
When you hear the phrase Sock it to me, you might think of Aretha Franklin’s hit single Respect, but in the South, they think of cake. The Sock-It-To-Me cake is one of the South’s most beloved cakes.
If you want to indulge in this tender yellow cake that has a ribbon cinnamon-spiced streusel running through it, you have to try this Sock-It-To-Me recipe. These cakes do look good, but they taste better on the inside.
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Sock It To Me Cake
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Streusel Filling:
* 2 tbsp. Duncan Hines® Moist Deluxe® Butter Golden Cake Mix
* 2 tbsp brown sugar
* 2 tsp ground cinnamon
* 1 cup finely chopped pecans
Cake:
* 4 large eggs
* 1 cup sour cream
* 1/3 cup vegetable oil
* 1/4 cup water
* 1/4 cup granulated sugar
Glaze:
* 1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
1. Preheat oven to 375°F. Grease and flour 10-inch tube pan.
2. To prepare streusel filling, combine 2 tablespoons cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside.
3. To prepare cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer 4 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling.
4. Bake at 375°F for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
5. Place frosting in small microwave-safe bowl. Microwave at high power 10 seconds; add 5 to 10 seconds if needed. Stir until smooth and thin. Drizzle frosting over cake.
HAPPY THANKSGIVING ???????? YALL. OLD SCHOOL SOCK IT TO ME CAKE ????/FRIDAY NIGHT CAKE OF THE WEEK
For the Cake
1 cup unsalted butter , room temperature
2 ¼ cups granulated sugar
3 cups all-purpose flour
6 eggs large, room temperature
2 teaspoons vanilla extract
1 teaspoon kosher salt
½ teaspoon baking soda
1 cup sour cream
For the Filling
1 cup pecans toasted and chopped
⅓ cup packed brown sugar
2 tsp cinnamon
For the Icing
2 cups powdered sugar
3 tbsp milk
1 tsp vanilla extract
Instructions
For the Filling
In a medium bowl combine the chopped toasted pecans, brown sugar and cinnamon. Mix well in set aside.
For the Cake
Preheat oven to 325F and coat the inside of your bundt pan with baking spray, or butter and flour it. Sift flour, baking soda and salt in a large bowl then whisk together and set aside.
Cream butter and sugar on high for about 4 minutes or until light and fluffy. Scrape the bowl down halfway through.
Add the eggs one at a time while mixing on medium. Scrape bowl down as needed.
Dump in the flour mixture and mix on low speed until just combined then add the sour cream and vanilla and mix until combined. Scrape down the bowl one last time and mix any stray bits in.
Add half of the batter to your bundt pan then sprinkle the pecan filling over the top and add the remaining batter. Smooth the top with a spatula then bake for about 70 minutes or until a skewer inserted in the middle comes out clean. Allow cake to rest in pan for 5 minutes then invert onto a wire rack and allow to cool completely.
For the Icing
Sift powdered sugar into a large bowl, add the milk and vanilla then whisk until smooth. You can mix in milk a teaspoon at a time if needed to thin the consistency out a bit. Spoon icing over the cooled cake.
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Sock It To Me Cake - I Heart Recipe w/ Rosie Mayes
Hey fam! Today I’m going to show you how to make a Sock It To Me cake completely from scratch.
Why is this called Sock It To Me Cake? It comes from the 60’s phrase “sock it to me” basically meaning “give it to me”, because everyone asks for this cake! It’s a buttery and sweet dessert that’s a real crowd-pleaser. I don’t use boxed cake mix in this recipe, it’s completely homemade, and way better than store-bought cake!
We’re using lots of butter, y’all. Don’t be shocked! Combine all that butter and sugar until nice and creamy. We’re also using lots of eggs! Add those in along with a little vanilla extract and mix well. Next add in the flour and cream, alternating between the two until well combined. In a separate bowl, mix together a little of the cake batter, brown sugar, spices, butter (yes, more butter, y’all!) and pecans. Grab your tube pan (grease and flour if needed) and pour in about half of the cake batter, top with the brown sugar mixture, and cover this with the rest of the cake batter. Pop this in the oven for about an hour and 20 minutes. Once cooled, drizzle icing over the top. Oh lawd! This cake makes me so happy! It’s so good, y’all.
Find the recipe here:
Timestamps for video:
0:46 - Add butter and granulated sugar to a bowl.
0:50 - Mix the butter and sugar until creamy.
1:05 - Add the eggs to the bowl.
1:20 - Slowly beat in the eggs.
1:34 - Pour in the vanilla extract.
1:38 - Mix.
1:45 - Slowly mix in the cake flour.
2:00 - Alternate mixing in the heavy cream.
2:10 - Mix until creamy.
2:50 - Add a little batter to a separate bowl.
3:17 - Add brown sugar.
3:36 - Add in butter.
3:46 - Sprinkle in cinnamon and nutmeg.
3:54 - Add chopped pecans.
4:00 - Mix well.
5:02 - Add some cake batter to the tube pan.
5:20 - Add the pecan mixture to the tube pan.
5:40 - Top with the remaining cake batter.
6:25 - Let it rest for about 10 minutes.
6:33 - Bake until done.
7:04 - Test the cake for doneness.
7:30 - Let the cake cool for about 10 minutes.
8:10 - Flip onto a cooling rack.
8:29 - Let the cake cool.
8:47 - For the icing, add powdered sugar to a bowl.
8:58 - Pour in a little milk.
9:13 - Pour in a little lemon juice.
9:22 - Whisk until smooth.
9:44 - Place the cake on a stand or plate.
10:01 - Drizzle the icing over the cake.
10:45 - Slice and serve!
Loved this Sock It To Me Cake Recipe? Here are some more recipes to try:
Best Ever Homemade Lemon Pound Cake:
Homemade Key Lime Pound Cake:
Cherry 7Up Pound Cake:
Southern Cream Cheese Pound Cake:
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About Me & I Heart Recipes:
Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I love cooking, baking, and sharing my recipes. I'm a firm believer that cooking shouldn't be a chore, IT SHOULD BE FUN!!! Therefore, I'm here to share my fun, and easy recipes for everything including soul food favorites, old fashioned southern cuisine, restaurant copycat recipes, and your favorite comfort foods. Feel free to browse through my recipe collection and also come visit at to print out the recipes for FREE!
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Sock It To Me Cake Recipe - I Heart Recipes
Hey y’all! In this tutorial, I’ll show you how to bake a classic Southern Sock It To Me Cake.
This made-from-scratch bundt cake is a simple and delicious good-old-fashioned recipe that your guests will absolutely love. The cake is light and fluffy, the pecan filling is perfectly crunchy, and the drizzle of icing gives it just the right touch of sweetness. This Sock It To Me Cake will soon become a favorite, I guarantee it!
To start, beat the eggs, and slowly mix in the granulated sugar and buttermilk. Add in the oil, lemon juice and vanilla. Mix until well combined. Next, add in the flour. Be sure not to overmix the batter! On the stovetop, toast the pecan pieces in a pan. In a separate bowl, mix brown sugar, butter, cinnamon, cooled pecan pieces and a little cake batter. In a greased bundt pan, pour in half of the cake batter, add dollops of the pecan mixture on top, and cover with the rest of the cake batter. Bake until cooked through. After it’s cooled for about 25 minutes, remove it from the cake pan, and let it cool completely. The final touch is the drizzle of simple, sweet icing. Cut into pieces and serve. It’s so moist, and LAWD!, it smells so good! This cake is the business.
Find the recipe here:
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About Me & I Heart Recipes: Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I love cooking, baking, and sharing my recipes. I'm a firm believer that cooking shouldn't be a chore, IT SHOULD BE FUN!!! Therefore, I'm here to share my fun, and easy recipes for everything including soul food favorites, old fashioned southern cuisine, restaurant copycat recipes, and your favorite comfort foods. Feel free to browse through my recipe collection and also come visit at to print out the recipes for FREE!
Follow I Heart Recipes on social media:
INSTAGRAM
FACEBOOK
TWITTER
PINTEREST
SUBSCRIBE! IT'S FREE!
Pat Neely's Sock It To Me Cake Recipe w/Special Guest
Join me and my mama in the kitchen as we bake her Sock It To Me Cake together.
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Sock It To Me Cake
Streusel filling
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 cup coarsely chopped pecans
Yellow cake
2 1/4 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 large eggs, unbeaten
Glaze
1/4 cup confectioners’ sugar
2 tablespoons milk
2 tablespoons fresh lemon juice
Preheat the oven to 350°F. Coat a 9×13-inch baking pan with nonstick cooking spray. To make the streusel filling, combine the brown sugar, cinnamon, and pecans in a small bowl, and set aside. To make the cake, sift the cake flour, sugar, baking powder, and salt together in the bowl of an electric mixer. Add the oil, 3/4 cup of the milk, the vanilla, and lemon juice, and, using the paddle attachment, beat for 2 minutes at high speed. Add the remaining 1/4 cup milk and the eggs; beat for 2 minutes longer.
Pour two-thirds of the batter into the prepared pan. Sprinkle the batter evenly with the streusel filling, then spoon the remaining batter evenly over the filling. Bake for 28 to 33 minutes, or until a toothpick inserted in the center of the cake comes out clean. The cake will bounce back when lightly touched with a finger. Allow the cake to cool for 25 minutes in the pan. Run a knife around the edges, invert onto serving plate or cooling rack, and cool completely. To make the glaze, whisk together the confectioners’ sugar, milk, and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake. Makes one 9x13-inch cake.