Now, baby, let me walk you through the ingredients for this Sock It To Me Cake. You want a moist, buttery cake with that sweet pecan swirl? Then listen close. Every ingredient has a job, and I’ve got easy swaps if your pantry needs a little help.
Unsalted butter is what I use, but if all you got is salted butter, use it and skip the added salt.
Cake flour gives the softest crumb. No cake flour? No problem, boo. Measure 1 cup all purpose flour, remove 2 tablespoons, and add 2 tablespoons cornstarch. Sift it well.
Sour cream makes it rich and tender. Plain Greek yogurt works just as well.
Chopped pecans can be swapped with almonds or walnuts.
Brown sugar can be made by mixing 1 cup granulated sugar with 1 tablespoon molasses.
Cinnamon and nutmeg can be replaced with pumpkin pie spice or apple pie spice.
Confectioners sugar for the glaze? Just blend granulated sugar in a blender until powdery.
These notes keep the cake flexible so you can still serve up a slice of nostalgia.
Alright, boo, let’s get that batter going. I promise it’s easier than you think. Follow these steps and you’ll have a gorgeous bundt cake that’ll have everybody asking for the recipe.
Preheat your oven to 325°F. Grease a 12 cup bundt pan really well with nonstick spray or homemade cake release.
In a stand mixer, cream 1 cup unsalted butter with 2 cups granulated sugar on high for 3 to 4 minutes until pale and fluffy.
Add 4 large eggs one at a time, mixing well after each.
Reduce speed to low. In two batches, add 3 cups sifted cake flour, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Mix gently.
Add 1 cup sour cream and 2 teaspoons vanilla extract. Scrape the bowl and mix until just combined.
In a small bowl, mix 1 cup chopped pecans, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg.
Pour two thirds of the batter into the pan. Sprinkle the pecan filling evenly over it. Spoon the remaining batter on top and smooth it gently.
Bake for 1 hour 15 to 20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan on a wire rack for 10 minutes. Invert onto a plate and cool completely, at least 1 hour.
For the glaze: whisk 1 cup confectioners sugar with 1 tablespoon plus 1 teaspoon milk. Drizzle over the cooled cake and let it set.
Pro tip: Scrape down your bowl a few times while mixing. It helps everything come together evenly and keeps your cake tender.
Recipe Tips
Take these tips to heart, baby, and your cake will come out perfect every time.
Room temperature ingredients. Let your butter, eggs, and sour cream sit out for about 30 minutes. Cold ingredients won’t cream properly and can make the batter lumpy.
Toast the pecans. Spread them on a baking sheet and bake at 350°F for 5 to 7 minutes. This deepens their flavor and makes the filling extra special.
Cream until fluffy. Beat the butter and sugar for a full 3 to 4 minutes. You want it light and pale. That air is what gives the cake its rise.
Don’t overmix. Once you add the dry ingredients, mix on low just until you don’t see flour anymore. Overmixing develops gluten and makes the cake tough.
Don’t overbake. Start checking at 1 hour 10 minutes. The toothpick should come out clean or with a few moist crumbs. Dry cake is sad cake.
Cool completely before glazing. If the cake is warm, the glaze will melt and run right off. Patience, boo. Let it rest.
Store your cake in a cake keeper at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap then foil and freeze for up to 3 months. Whatever you do, don’t put it in the fridge, it will dry out faster than a Mississippi summer.
