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:

Apple Dapple Cake

Red Velvet Bundt Cake Recipe Sooo Good!

Lemon Angel Food Cake Roll A Heavenly Dessert

Chocolate Pound Cake with Fudge Glaze

Sock It To Me Cake

Sock It To Me Cake is moist and easy to make. It's origins aren't as clear but your family won't care since the cake is usually gone in no time.

Print Recipe Pin Recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Course: Dessert

Cuisine: American

Keyword: cake

Servings: 12

Calories: 293kcal

Ingredients

Cake

• 1 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 eggs large
• 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 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 yellow cake mix, 1 cup sour cream, 1/3 cup vegetable oil, 1/4 cup water, 1/4 cup sugar, 4 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

Nutrition

Calories: 293kcal | Carbohydrates: 58g | Protein: 4g | Fat: 10g | Sodium: 343mg | Fiber: 1g | Sugar: 30g

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