Sock it to Me Cake From Scratch
Sock it to Me Cake is a rich and buttery cake that's delicately spiced and perfectly moist! It has a cinnamon pecan filling and is topped with a simple yet velvety cream cheese glaze.
Equipment
- 12 or 14-cup bundt pan
- Electric Hand Mixer (optional)
Ingredients
- 1 cup (227 g) Salted Butter, (room temperature)
- 1/2 cup (102.5 g) Butter Flavored Shortening, (room temperature)
- 3 cups (600 g) Sugar
- 6 Large (300 g) Eggs, (room temperature)
- 4 tsp (16 g) Vanilla Extract
- 2 tsp (10 g) Butter Emulsion or Extract
- 3 cups (375 g) Cake Flour
- 1/4 tsp (1 g) Baking Soda
- 1/2 tsp (3 g) Kosher Salt
- 1/8 tsp (0.25 g) Nutmeg
- 1 cup (240 g) Sour Cream, (room temperature)
Cinnamon Pecan Filling
- 1/2 cup (50 g) Pecans, (chopped)
- 3/4 cup (165 g) Brown Sugar
- 4 tsp (8 g) Cinnamon
- 1/8 tsp (0.75 g) Kosher Salt
Vanilla Cake Soak
- 1/2 cup (118.29 ml) Water
- 1/2 cup (100 g) Sugar
- 1 tsp (0.99 tsp) Vanilla Extract
- Pinch Kosher Salt
Cream Cheese Frosting
- 8 oz (226.8 g) Cream Cheese
- 1 1/2 cups (180 g) Powdered Sugar
- 1/2 tsp (1 g) Cinnamon
- 3 tbsps (45 g) Heavy Cream
- 1/2 tsp (2 g) Vanilla Extract
Instructions
- Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick baking spray. Set aside.
- In a large mixing bowl, whisk together cake flour, baking soda, nutmeg, and kosher salt. Set aside.
- Make the pecan cinnamon streusel by combining chopped pecans, brown sugar, and cinnamon in a small bowl. Mix together until combined and set aside.
- Make the pecan cinnamon streusel by combining chopped pecans, brown sugar, and cinnamon in a small bowl. Mix together until combined and set aside.
- Add room temperature butter, shortening, and oil to the bowl of a stand mixer fitted with the paddle attachment. Cream together for 3 minutes on medium speed, scrape down the sides of the bowl and then add the sugar and continue to mix for 3 more minutes.
- Begin adding eggs, one at a time, making sure that each egg is fully incorporated prior to adding the next (about 30 seconds). Then add the vanilla extract and butter emulsion. Mix until just combined, about 10-15 seconds.
- Add half of the flour mixture and mix together, about 30 seconds. Then add the sour cream and mix until combined, about 20 seconds. Then add the last half of the dry ingredients and mix until everything comes together and is smooth, about 30 seconds.
- Pour half of the batter into the prepared bundt pan, then sprinkle the pecan filling on top of the batter. Add the rest of the batter and smooth into an even layer to make sure that the streusel is completely covered. Bake for 1 hour and 10-20 minutes, until a toothpick comes out clean. Let the cake cool in the pan for at least 10 minutes, up to 15 minutes. DO NOT SKIP THIS STEP! Then turn over onto a wire rack to cool completely.
- While the cake is baking, make the cake soak. Mix together water and sugar in a saucepan over medium heat. Stir until the sugar is dissolved, then remove from the heat and add 1 tsp of vanilla extract. Mix together and use a pastry brush to coat the outside of the cake in the syrup after you turn the cake onto the wire rack to cool.
- Once the cake has cooled completely, combine cream cheese, powdered sugar, heavy cream, and vanilla extract with a pinch of salt in a large bowl. Use a hand mixer to mix everything together, then pour on top of the cooled cake.
Notes
Variations
Nut-Free - simply omit the pecans from the cinnamon filling.
Gluten Free - you can use gluten free 1-to-1 flour for this recipe. Swap it out to equal parts.
Dairy Free - use your favorite nondairy butter and sour cream.
Pro Baking Tips
Don't skip the time requirements in the recipe! Please please cream the butter and sugar together for the full 3 minutes! Don't add the eggs too quickly! Let the cake cool in the pan for the full 20 minutes! These are critical to success of this recipe.
Liberally grease the bundt pan! This is critical to getting the cake to release cleanly from the pan without getting stuck.
Let the cake cool in the bundt pan for 15 minutes after baking! This is crucial to the success of the cake. When you remove the cake from the oven, it's still "cooking". It's also important to let the cake firm up prior to removing it from the bundt pan so that it doesn't fall apart. Trust me, wait the full 15 minutes to ensure that the cake's fully baked throughout and doesn't fall apart.
Don't overmix! As soon as all of the flour is incorporated into the batter,
Nutrition
Calories: 814kcal, Carbohydrates: 105g, Protein: 9g, Fat: 42g, Saturated Fat: 20g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 2g, Cholesterol: 168mg, Sodium: 373mg, Potassium: 165mg, Fiber: 2g, Sugar: 80g, Vitamin A: 1041IU, Vitamin C: 0.3mg, Calcium: 86mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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