Sock it to Me Pound Cake {How to Video}

Name: Sock it to Me Pound Cake
Prep time: 10 min
Cook time: 75 min
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 tsp baking powder; 1/2 tsp salt; 2 tsp vanilla; 2 - 4 tbsp brown sugar; 2 - 4 tsps cinnamon; 1/4 - 1/2 tsp nutmeg; 1 c chopped pecans; To make the icing/glaze:; 2 c powdered sugar; 3 tbsps whole milk; 1 tsp vanilla

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Sock it to Me Pound Cake is a sour cream pound cake made
with a layer of streusel filling topped with a vanilla glaze.

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!!

More recipes ---> Kentucky Butter Cake, Kitchen Sink Cookies, Buttermilk Pie, Yellow Pound Cake

Image of Sock it to Me Pound Cake - Sock it to Me Pound Cake recipe - Whip It Like Butter

Recommended tools and equipment:

Bundt Pan (this pan is needed for this volume of recipe)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

Steps to make the pound cake:

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 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 12-cup bundt pan.

Mix the pecans, brown sugar, cinnamon, and nutmeg together. Sprinkle the mixture evenly over the batter.

Image of Process photograph for Sock it to me Pound Cake

Steps to make the cake continued...

Then, 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.

Steps 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 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!

Helpful Baking Tools

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:

How do you keep a pound cake moist?

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.

How do I store the cake?

Store the cake in an airtight container for up to 5 days.

Can I freeze the cake?

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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