Sock it to Me Pound Cake is a sour cream pound cake made
with a layer of streusel filling topped with a vanilla glaze.
Watch the video for this recipe!
The Sock it to Me Pound Cake is a Sour Cream Pound Cake base (minus the almond extract) with a layer of streusel made up of brown sugar, cinnamon, nutmeg, and chopped pecans.
The vanilla glaze adds a nice element to the pound cake. The Sock it to Me cake will definitely knock your socks off!!
So let's get into this recipe so I can show you how it's done!
More recipes ---> Kentucky Butter Cake, Sour Cream Coffee Cake Muffins, Kitchen Sink Cookies, Potato, Sausage, and Egg Breakfast Bowl, Sweet and Sour Chicken, Creamy Chicken Stuffed Bell Peppers, Buttermilk Pie, Yellow Pound Cake
Ingredients needed for the cake:
- All Purpose Flour
- Granulated sugar
- Whole eggs- room temperature
- Unsalted butter - room temperature
- Full-fat sour cream- room temperature
- Baking powder
- Vanilla extract
- Brown sugar - light or dark
- Chopped pecans
(Note: The full ingredient list is provided in the recipe card below.)
Steps to make the pound cake:
Using a hand or stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time mixing well 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 greased bundt pan.
Mix the pecans, brown sugar, cinnamon, and nutmeg together. Sprinkle the mixture evenly over the batter.
Steps to make the cake continued...
Then, spoon the remaining batter over the mixture and spread it evenly. Pour your batter into your greased bundt pan.
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 before inverting it (removing it from the pan) onto a wire rack to complete the cooling process.
Steps to make the icing/glaze:
Using a fork or whisk, mix the powdered sugar, milk, and vanilla together in a bowl until smooth. Pour or spoon the glaze over the cooled cake as desired.
You may also wish to top the cake with a few chopped pecans as well for extra decor.
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
What Is A Pound Cake?
A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.
Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently asked questions:
Once the cake has cooled or even while it is still cooling, store the cake in an airtight container. Only remove the cake from the container when serving and then immediately return it to the container.
Store the cake in an airtight container for up to 5 days.
Yes. I recommend freezing the cake for no more than three months for the best flavor. Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
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- To make the cake:
- 3 c all-purpose flour (sifted)
- 3 c granulated sugar
- 6 whole eggs- room temperature
- 1 c (2 sticks) of unsalted butter- room temperature
- 1 c full fat sour cream- room temperature
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon vanilla
- 2 tablespoon brown sugar
- 2 tsps cinnamon
- ¼ teaspoon nutmeg
- 1 c chopped pecans
- To make the icing/glaze:
- 2 c powdered sugar
- 3 tbsps whole milk
- 1 teaspoon vanilla
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time mixing well 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 greased bundt pan.
- Mix the pecans, brown sugar, cinnamon, and nutmeg together.
- Sprinkle the mixture evenly over the batter.
- Then, spoon the remaining batter over the mixture and spread it evenly.
- Pour your batter into your greased bundt pan.
- 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 before inverting it (removing it from the pan) on a wire rack to complete the cooling process.
- To make the icing/glaze:
- Using a fork, mix the powdered sugar, milk, and vanilla together in a bowl until smooth.
- Pour or spoon the glaze over the cooled cake.