Sock It To Me Cake Recipe From Scratch
Sock It To Me Cake is an ole Southern stand-by that’s perfectly moist and so easy to make from scratch. Enjoy a scrumptious slice with your morning coffee.
A cross between a coffee and pound cake, this Sock It To Me Cake is a great cake to have with coffee but is an equally good dessert. A Southern specialty, this butter bundt cake with an enticing streusel filling is complete with a sweet glaze drizzled on top. Most importantly, it is moist and easy to make, since it starts with a Duncan Hines cake mix. It is said that Duncan Hines made this cake famous in the ’70s and ’80s by putting its recipe on the back of the box, so we certainly don’t want to break with tradition!
However, you can also make this Sock It To Me Cake recipe from scratch. Follow this easy from scratch cake recipe and simply use a bundt cake pan instead of a regular cake pan. Now let’s get to some baking!
Recipe Ingredients
- Yellowcake mix
- Oil
- Dark brown sugar (you can also use light brown)
- Sour cream
- Sugar
- Eggs
- Water
- Pecans
- Cinnamon
- Vanilla
Making the streusel mixture
Place 3 tablespoons of cake mix, brown sugar, cinnamon, and pecans in a small mixing bowl. Stir until well combined and set aside.
It will look like this.
Making the Batter
Put the remainder of the cake mix, sour cream, oil, water, sugar, eggs, and vanilla in a large mixing bowl.
Blend with mixer for 1 minute, scrape down sides and continue mixing for 2 more minutes on medium speed.
The batter should be thick and creamy like this.
Pour half of the batter into a greased and floured bundt pan.
Sprinkle streusel mixture over cake batter.
Pour the remaining cake batter over the streusel filling.
Spread gently to the sides of the pan.
Bake this at 350 for 50-55 minutes.
Let cool in pan about ten minutes before turning out to cool completely.
Making the Glaze for the Cake
Our glaze ingredients are confectioners sugar and milk.
Place the powdered sugar in a bowl and add milk a tablespoon at a time while whisking. Add enough milk to make a glaze thin enough to drizzle over the cooled cake.
Isn’t she a beauty? I think she is worthy of a bakery case. And the great part is, she tastes equally as amazing. Enjoy!
Storage
- You can store your Sock It To Me Cake in an airtight container in the fridge for up to one week or at room temperature for up to four days.
- If you want to freeze slices, double wrap them and store them in the freezer for up to three months. When it’s time to enjoy, simply thaw the slices overnight in the fridge.
Recipe Notes
- I find using sour cream with cake mixes helps to ensure a thicker, more moist cake result. It’s one of those ingredients that really compliments almost any cake or brownie mix. You can also use greek yogurt, coconut yogurt or buttermilk. This article shows some other ways to spruce up box cake mixes too.
- If you want your glaze to just be a drizzle on top and soak into the cake some, make it thinner. But if you want your glaze to really sit thick atop the cake like icing, you want it to be the consistency of school glue. If it gets a little thin, just add a tablespoon or two more of sugar. Alternatively, if it’s a little thick, add a tablespoon more milk.
Recipe FAQs
Where Does the Name Sock It To Me Cake Come From?
There are questions about the origin of the cake itself but many who are old enough will remember the show “Laugh-In” in the ’60s and ’70s. They made the term “Sock It To Me” quite popular and since it means, “give it to me now”, I am thinking that is why the cake got its name. Because when you see it, you just want whoever made it to give it to ya right now!
You might also enjoy these other delectable cake recipes:
Red Velvet Bundt Cake Recipe Sooo Good!
Lemon Angel Food Cake Roll A Heavenly Dessert
Chocolate Pound Cake with Fudge Glaze
Ingredients
Cake
- 1 package plain yellow cake mix
- 1/3 cup dark brown sugar
- 3 teaspoons ground cinnamon
- 1 cup sour cream
- 1/2 cup chopped pecans optional
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/4 cup sugar
- 4 large eggs
- 2 teaspoons vanilla
Glaze
- 1 cup confectioners sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees.
- Grease and flour tube pan or bundt pan. Set aside.
- For the streusel filling, place 3 tablespoons of cake mix, brown sugar, cinnamon, and pecans in a small mixing bowl and stir until well combined.1 package plain yellow cake mix, 1/3 cup dark brown sugar, 3 teaspoons ground cinnamon, 1/2 cup chopped pecans
- Place the remaining cake mix, sour cream, oil, water, sugar, eggs, and vanilla in a large mixing bowl.1 package plain yellow cake mix, 1 cup sour cream, 1/3 cup vegetable oil, 1/4 cup water, 1/4 cup sugar, 4 large eggs, 2 teaspoons vanilla
- Beat for one minute with your mixer and stir down the sides as needed.
- Continue beating for two minutes on medium speed.
- Pour half of the batter into the prepared pan.
- Top with streusel mixture.
- Pour the remaining cake batter over the streusel and spread gently to the sides of the pan.
- Place in oven and bake for 50 to 55 minutes or until golden and cake springs back when lightly pressed with your finger.
- Let cool for 10 minutes and then turn out onto rack to cool completely.
- To make the glaze, place sifted confectioners sugar in a small mixing bowl. Add milk, one tablespoon at a time, and whisk until smooth. More milk can be added if needed until the glaze is thin enough to drizzle over the cake.1 cup confectioners sugar, 2 tablespoons milk
Video
Nutrition
What a delicious sounding recipe! Planning to try it as soon as I pick a cake mix up at the store. Speaking of mixes-I don’t comment or apologize about using them because I don’t bake very often and that mix is gonna be way fresher than if I start with my own flour that basically gets pulled out for chicken or gravy every so often. That being said I don’t just mix a cake up and serve it. I do feel the need to improve on them but they’re a great starting point aren’t they!
As far as snow days I love that term even though I live in Southern California and it might be more on point to say ‘cloudy day’ once in awhile. I used to take my son to Disneyland or Knotts Berry Farm during the week. We remember those days and if he would have been at school on that day we wouldn’t remember it all. Those memories are precious. Now that I’m retired every day is a snow day…
Hi Janice Ilike snow days also, I love to read on my snow days or make pound cakes for my friends or for my husband work place.I will be making this cake the weekend. Thank you for sharing with us. as A child living with my aunt ( my moms sister)after school we would eat A snack and start quilting with my aunt and the other ladies.Janice I live in A small town half hour drive from New York city.God bless you and your family.———-Liz
I rarely get snow days we don’t even get freezing cold days. But when I get those days, I do things I like, read, bake sew, sometimes watch tv. I also do some geneaology that can take hours figuring out if someone is the right person or just a similar name. John being a common name, along with George, and having several generations in the family with those names being used by multiple brothers honouring fathers and grandfathers. I think one set of three brothers all had a John, George, and a Mariah in their families, all of them within a year or so of the other.
I would like to pass along what I do about the smaller cake mix sizes. I found this recipe on line.
Mix one and a half cups flour, one cup sugar, two teaspoons baking powder, and one fourth teaspoon baking soda.
Add two ounces of this mixture to a 16.5 oz cake mix to make the old 18.5oz cake mix.
I keep this in an air container and use it when needed.
I may have to make the Sock It To Me Cake today, looks really good. Thank you for all your stories and recipes.
My favorite thing to do on a snow day is cook or bake. I remember the first thing I ever baked on such a day…..it was Popovers for Piglet. The recipe was in a Winnie the Poo cookbook that I got from the library when I was little. My mother helped me with the measuring and pouring. Thanks for making me think of this.
What timing! Today is my son’s 1/2 birthday. He’s 16 1/2 and so we’re going to make this cake for him. 🙂 We’re wishing for snow but making do with more rain so you gotta celebrate even the half birthdays. With a snow day, I’d probably catch up on my mending/sewing projects although I’ll probably do that anyways. lol With homeschooling and usually being done by 12 or 1, we are blessed to be able to have abundant free time on a normal day.
Blessings,
Chris
I had been looking for this receipe am so glad I got it in my e-mail am going to make it today. My MOM use to make this and her receipe got misplaced so am so glad it was in your e-mail to me. Thhanks again