Sock it to Me Pound Cake - A Southern Classic with a twist. It's a Sour Cream pound cake made with a layer of streusel filling topped with a vanilla glaze.
This Sock It to Me Pound Cake is a southern classic sour cream pound cake, with a rich buttery crumb, cinnamon-pecan filling, and a sweet glaze. Easy to make and perfect for holidays or whenever you need a crowd-pleasing dessert! This version is my personal take on this delicious treat, blending the nostalgia of the original recipe with a few tricks I've picked up over the years to make it extra moist, flavorful, and foolproof.
In this guide, complete with step-by-step photos and a video tutorial, I'll show you exactly how to bake this elegant yet comforting cake, keep it moist and flavorful
Video Tutorial
Why You'll Love This Sock It to Me Cake Recipe
- A rich, buttery crumb: This crumb stays moist and tender for days.
- Cinnamon-pecan swirl: This adds a flavorful surprise in every slice.
- Crowd-Pleaser: Great for holidays, potlucks, birthdays, or Sunday dessert
- Includes a how-to video for visual learners
- Tested and perfected in the Whip It Like Butter kitchen!
Recommended tools and equipment:
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Important Ingredients & Substitutions
- Unsalted butter - For a pure, rich flavor.
- Sour cream - The secret to moist pound cake. Greek yogurt may also be used.
- Pecans - Classic choice, but walnuts or almonds work too.
- Brown sugar & cinnamon - The signature swirl combo.
- Vanilla extract - Use pure extract for the best aroma and flavor.
Expert Pound Cake Tips
- Room temperature ingredients ensure even mixing and a smooth batter.
- Cream butter and sugar long enough-about 5 minutes-to incorporate air for a light crumb.
- Avoid overmixing once flour (after butter and sugar are creamed) is added to prevent a dense cake.
-Test doneness with a long skewer-look for just a few moist crumbs, not raw batter.
- Cool completely before slicing to keep clean edges and prevent crumbling.
How to Store Sock It to Me Pound Cake
- Room Temperature: Store at room temperature, in an airtight container, for up to 5 days.
- Refrigerate up to 5 days; bring to room temperature before serving.
- Freezer: Wrap well with saran wrap covering fully (for added protection use a layer of foil also) and freeze for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Sock it to Me Pound Cake recipe
Ingredients
- To make the cake:
- 3 c all-purpose flour (sifted)
- 3 c granulated sugar
- 6 large eggs- room temperature
- 1 c (2 sticks) of unsalted butter- room temperature
- 1 c sour cream- room temperature
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon vanilla
- 2 - 4 tablespoon brown sugar
- 2 - 4 tsps cinnamon
- ¼ - ½ teaspoon nutmeg
- 1 c chopped pecans
- To make the icing/glaze:
- 2 c powdered sugar
- 3 tbsps whole milk
- 1 teaspoon vanilla
Instructions
- Pound Cake Instructions:
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
- Add the eggs one at a time mixing until combined after each addition before adding the next egg.
- Mix in the vanilla extract.
- In a separate bowl combine the flour, baking powder, and salt.
- Add the dry mixture to the batter, alternating with sour cream, beginning and ending with the dry mixture.
- Pour half of the batter evenly into a 12-cup greased bundt pan.
- Mix the pecans, brown sugar, cinnamon, and nutmeg together. Sprinkle the mixture evenly over the batter.
- Spoon the remaining batter over the mixture and spread it evenly.
- Place the cake in the oven and set the temperature to 325 degrees.
- Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake.)
- The cake is done when the toothpick comes out clean.
- Allow the cake to cool for 20 minutes before removing it from the pan onto a wire rack to complete the cooling process.
- To make the icing/glaze:
- Whisk the powdered sugar, milk, and vanilla together in a bowl until smooth.
- Pour or spoon the glaze over the cooled cake.
Video
Notes
Nutrition
Frequently Asked Questions
Why is it called Sock It to Me Cake?
The phrase "Sock it to me!" was a popular expression in the 1960s-70s popularized by the comedy show "Laugh In" meaning "give it to me." This fun name helped make the cake famous!
Can I freeze Sock It to Me Cake?
Yes! Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Can I bake the pound cake ahead of time?
Absolutely. This cake actually tastes better the next day as the flavors develop and deepen.
More Recipes with Pecans
Pecan Upside Down Pound Cake - has a pecan pie topping and a batter with pecan streusel creating the perfect combination of cake and pecan pie.
Butter Pecan Pound Cake - with toasted pecans baked into the batter topped with Butter Pecan icing.
Melt in your mouth Pecan Candy - made with a few simple ingredients
consisting of pecans, evaporated milk, sugar, and butter!
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