This old-school Sock It To Me Cake is buttery, rich, and packed with a cinnamon-pecan streusel that runs right through the center. It’s the kind of cake that feels fancy enough for guests but comforting enough for Sunday dinner. You won’t miss the box mix, this scratch version is pure Southern nostalgia.
The Streusel-Laced Cake That Never Goes Out of Style
If there’s one dessert that screams retro, it’s this. Sock It To Me Cake isn’t just a catchy name from the 70s, it’s a full-on flavor bomb disguised as a breakfast cake, dressed up like dessert, and perfectly acceptable any time of day.
It’s buttery, dense, packed with cinnamon-spiced pecan streusel, and covered in a vanilla glaze that drips into every crevice of the bundt cake.
I grew up seeing this cake at church potlucks and family reunions. Someone always brought one. And honestly, if you didn’t get a slice early, you weren’t getting one. That cinnamon-pecan ribbon in the middle? Irresistible.
From Box to Scratch (You Got This)
Traditionally, folks used a yellow cake mix as the base, and I get it, it’s fast. But made from scratch cakes? Worth every bit of the extra five minutes. It’s like taking that rich, buttery flavor of a Kentucky butter cake and giving it a crunchy, center.
And don’t get me started on the glaze. It’s simple, just powdered sugar, vanilla, and milk, but if you’re feeling a little bold, swap in a splash of maple syrup or bourbon for the vanilla.
Everything That Makes It Sock-Worthy
These are the main ingredients you’ll need to make this recipe. Don’t forget to check the recipe card for the full list.
- Cinnamon and cardamom: These warm spices perfectly contrast the butter richness of the cake.
- Pecans: Spread the chopped pecans on a baking sheet and toast them in a preheated oven until they’re golden. Let them cool before adding to the streusel so they don’t melt the sugar and butter mixture. You can swap with walnuts if you prefer.
- Sour cream: Makes the cake extra tender and adds a tangy flavor that balances the sweetness.
Old-School Cake, Made Easy
Step One: Prep the Streusel
Step Two: Make the Cake Batter
Pro tip: Room temperature butter will blend the easiest, so make sure to soften your butter beforehand. You’ll also want to use room temperature eggs.
Step Three: Layer It In the Pan
Step Four: Bake and Cool
Step Five: Add the Glaze
This cake reminds me a bit of my extra streusel coffee cake, but with a denser, more dessert-like finish.
Honestly, it’s one of those recipes that makes people stop mid-bite and ask, “Did you make this from scratch?” And you can proudly say, Yep. Sure did.
Don’t Forget!
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Ingredients
Streusel
- 2 tablespoons flour
- ¼ cup brown sugar
- 2 teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon salt
- 2 tablespoons butter melted
- ¾ cup pecans chopped and toasted
Cake
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 18 tablespoons butter room temp
- 2 cups sugar
- 4 eggs room temp
- 1 cup sour cream room temp
- 1 teaspoon vanilla
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 325º. Butter and flour a bundt pan.
Streusel:
- Add the flour, brown sugar, cinnamon, cardamom and salt to a small bowl and mix to combine. Pour melted butter over it and mix with a fork. Add pecans and set aside.
Cake:
- In a medium bowl whisk together the flour, baking powder, soda and salt.
- In a stand mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time beating after each addition. Add vanilla and beat until well combined. Alternate adding the flour and sour cream ending with the flour and mixing just until combined.
- Spread half of the batter into the bundt pan, cover with the streusel mixture, spreading it out evenly. Spread the remaining batter on top and smooth the surface. Tap the pan on the counter to remove any air bubbles.
- Bake for 60-70 minutes until a toothpick comes out clean. Let cool on a wire rack for 20 minutes then invert the cake and allow it to cool completely.
Glaze:
- Whisk the powdered sugar, milk and vanilla until it is smooth and thin enough to drizzle over the cake. Spoon over the cooled cake and let it run down the sides.
Video
Notes
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- Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil, then pop it in the freezer for up to 2 months. Thaw overnight in the fridge or on the counter before serving.
Best ever! So much better than the cake mix version. Thank you for posting this recipe.
I’m glad you liked it. From scratch is always the best!