Treat yourself to Sock It To Me Cake. A light, fluffy cake topped with a sweet glaze. Perfect for birthdays, celebrations, or any special occasion!
Sock It To Me Cake is a delightful, tender cake with a perfectly light texture and a sweet glaze. It’s simple to make, easy to slice, and a crowd-pleaser for any celebration, from birthdays to casual gatherings.
The glaze adds just the right touch of sweetness, soaking slightly into the cake while leaving a shiny, irresistible finish. This cake is versatile, easy to serve, and pairs perfectly with a cup of coffee or a scoop of ice cream for a simple yet special treat.
Bundt Cakes are so pretty, and I have also been making Apple Bundt Cake, Chocolate Bundt Cake Recipe and Copycat Nothing Bundt Cakes for years.
If you need a single serving dessert, try Pumpkin Mug Cake.
Table of contents
Why This Recipe Works
- Light and Fluffy Texture: The cake is tender and airy, making it easy to slice and enjoy.
- Sweet Glaze: Adds just the right amount of sweetness and a glossy finish without being overpowering.
- Simple Ingredients: Uses everyday pantry staples for an easy, stress-free bake.
- Quick and Easy: Comes together in a short amount of time, perfect for last-minute celebrations.
- Crowd-Pleaser: Loved by both kids and adults, making it ideal for parties and gatherings.
Ingredients
Cake
- Yellow Cake Mix: Provides a convenient base for a light and fluffy cake. Reserve 2 tablespoons for the filling. Any brand like Duncan Hines or Pillsbury works.
- Sour Cream: Adds moisture and richness, giving the cake a tender, pound-cake-like texture.
- Eggs: Large eggs provide structure and help the cake rise properly.
- Vanilla Extract: Pure vanilla enhances the flavor and adds depth to the cake.
Filling
- Yellow Cake Mix. Reserved from the cake.
- Light brown sugar. Homemade Brown Sugar Recipe
- Pecans. Chopped into small pieces.
Glaze
- Powdered Sugar: Provides sweetness and smooth texture for the glaze. Sift if needed to remove lumps for a glossy finish.
- Milk: Adds the right consistency to the glaze. Whole milk is preferred for creaminess, but any milk will work.
View the entire list of ingredients at the bottom of the page.
Step By Step Instructions
- Step 1. Go ahead and preheat the oven to 350 and grease and flour a 10-inch bundt pan.
Step 2. Combine the cake mix ingredients together using a handheld or stand mixer on medium speed until combined and smooth. I used a medium bowl. Don’t forget to scrape the sides of the bowl.
Step 3. Get out a separate small bowl and combine the filling ingredients.
Step 4. Add about 2/3 of the cake mix batter into the prepared bundt cake pan.
Step 5. Sprinkle the filling mixture on top of the cake batter in the pan with the nuts.
Step 6. Next, add the remaining batter to the pan.
Step 7. Then bake the cake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Step 8. Allow the cake to cool on a cooling rack or wire rack. It will take about 20-30 minutes. Then flip the cake on a platter. Allow it to cool completely.
Step 9. Combine the glaze ingredients until smooth. Finally, spoon the glaze on top of the cake. Allow it to drizzle down the sides of the cakes. Finally, let the glaze sit for 10-15 minutes to harden.
Storage
Room Temperature: Store the cake in an airtight container at room temperature for up to 4-5 days.
Refrigeration: If your kitchen is warm or the glaze is soft, refrigerate the cake for up to 5 days. Let it come to room temperature before serving for the best texture.
Freezing: Wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Expert Tips
- Prepare the pan properly: Lightly flour a bundt pan in addition to spraying with non-stick spray to ensure the cake releases easily.
- Cover if needed: If the top of the cake starts to brown too quickly, loosely tent with foil until the cake is fully baked.
- Don’t overmix: Stir the batter just until combined. Overmixing can make the cake dense instead of light and fluffy.
- Adjust the glaze consistency: Add more milk for a thinner glaze or less for a thicker, drizzle-ready glaze.
- Cool before glazing: Let the cake cool slightly before pouring the glaze to prevent it from running off completely.
- Use a toothpick to check doneness: Insert in the center—if it comes out clean or with a few crumbs, the cake is done.
- Room-temperature ingredients: Make sure eggs and sour cream are at room temperature for even mixing and a tender cake.
- Even baking: Place the pan in the center of the oven to ensure the cake bakes evenly.
- Serve fresh: The cake is best enjoyed within a day or two for optimal texture and flavor.
Frequently Asked Questions
This cake is a classic recipe that originates to the 1960’s. During this time period, Sock it to me was a popular catchphrase. It was used in a popular comedy show, Laugh-In.
Yes, this recipe is simple to freeze. I prefer to freeze individual slices. Just wrap them twice in plastic wrap and put them inside a freezer container. Thaw overnight in the refrigerator when ready to serve.
It makes the cake so moist and flavorful. I highly recommend it. However, you can substitute it with Greek Yogurt.
More Bundt Cake Recipes
Bake this Sock It To Me Cake for your next celebration and enjoy a tender, glazed treat everyone will love! Don’t forget to leave a star rating and share a comment to let us know how your cake turned out.
Sock It To Me Cake
Ingredients
For the Cake:
- 1 package Yellow Cake Mix 15.25 ounces (reserve 2 Tablespoons for the filling)
- 8 ounces Sour Cream
- 1/4 cup Granulated Sugar
- 1/3 cup vegetable oil
- 1/4 cup water
- 4 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 2 Tablespoons Yellow Cake Mix reserved from the cake
- 1/4 cup light brown sugar packed
- 2 teaspoons Ground Cinnamon
- 1 cup chopped pecans
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons Milk
- ½ teaspoon Vanilla Extract
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, mix together the cake ingredients with a hand held or stand up mixer until combined and smooth.
- In a separate medium mixing bowl, stir together the filling ingredients.
- Pour approximately 2/3 of the cake mix batter into the prepared bundt pan.
- Place the filling mixture on top of the cake mix in the pan in an even layer.
- Carefully spoon the remaining cake mix into the pan on top of the filling mixture.
- Bake for 45-55 until a toothpick inserted into the center of the cake comes out clean. If the cake is starting to brown too much on the top, loosely cover it with foil until it’s baked through.
- Let the cake cool in the pan for 20-30 minutes. Then carefully flip the cake onto a serving platter to remove the cake from the pan and allow it to cool completely.
- Whisk together the glaze ingredients until smooth and combined.
- Spoon the glaze on top of the cake and allow it to drizzle down the sides of the cakes.
- Let the glaze sit for 10-15 minutes to harden some and then the cake is ready to slice, serve and enjoy!
Super easy and so delicious!
Very good