What Is Sock It To Me Cake Made Of?

This easy Southern Sock it to me cake is made of a moist and tender butter cake with a ribbon of pecan brown sugar cinnamon streusel filling in the middle all topped with a simple vanilla glaze; it’s one of my favorite bundt cake recipes!
Traditionally, Sock It to Me Cakes were made by doctoring up boxed cake mixes —adding sour cream, pecans, brown sugar and cinnamon. Others call this kind of dessert semi-homemade.

What is a Sock It to Me creme cake?

This version of the popular Sock it to Me Cake is made from scratch. It consists of a rich yellow cake baked in a tube pan with a streak of cinnamon, brown sugar and pecans in the center.

What is a Louisiana Crunch Cake?

Louisiana crunch cake is a sweet and slightly tangy cake that is a true southern staple. This moist yellow cake features a nutty top that contrasts with the coconut and vanilla extracts inside. It’s finished with a light sugar glaze that adds just the right amount of sweetness.

What does sour cream cake taste like?

There are so many different recipes you can use; sour cream will add flavor, moisture, and texture to just about any kind of cake. The acidity of sour cream will reduce some of the sweetness to give the cake a sweet and tangy taste.

Is a Sock It To Me cake?

Sock it to me cake is a traditional (old school) yellow cake recipe. It originated in the 1970s and used yellow cake, sour cream, extra eggs, cinnamon, brown sugar, and nuts to bring it to the next level. The cake gets its name from the once popular phrase, “Sock it to me!”

Where did the phrase Sock it to me come from?

From the 1960s era TV show Rowan and Martin’s Laugh In Goldie Hawn used to wear a bikini and say ‘Sock it to me!’ Meaning do your worst to me. Come on, lay it on. It was funny because she was this tiny cute thing saying it at just random times.

What does Sock it to me mean?

phrase​informal. DEFINITIONS1. to say or do something to someone in a very strong and direct way. When it was her turn to speak, she stood up and socked it to them.

How do you make cake flour with cornstarch?

Measure 1 level cup of all-purpose flour, remove 2 tablespoons of the flour and then place the flour into a bowl. Add 2 tablespoons of cornstarch to the all-purpose flour. Whisk together to combine and use as a substitute for 1 cup cake flour.

What makes a cake crunchy?

The sides of my cake are crunchy or burnt.

One problem, lots of possible reasons: a/ too much fat has been used to grease the tin, b/ the cake tin’s not sufficiently lined c/ the oven’s too hot, d/ the cake’s been left in the oven for too long or e/ it contains a fat not suitable for baking.

What dessert is Louisiana known for?

Sink a sweet tooth into these classic desserts straight from the Bayou State.

  • King Cake is just one of Louisiana’s famous desserts.
  • You have to try the beignets at Cafe DuMonde.
  • Sweet and sugary pecan pralines.
  • Bananas Foster is a New Orleans classic.
  • Cool off with a snoball.
  • Warm Pies at Lea’s.
  • How many calories are in Louisiana Crunch Cake?

    Nutrition Facts

    Calories 330 (1379 kJ)
    Trans Fat 0 g
    Cholesterol 45 mg 15%
    Sodium 300 mg 13%
    Total Carbohydrate 49 g 16%

    What does buttermilk do to a cake?

    Buttermilk in Cake Recipes

    Buttermilk is tangy. While many times you might not notice its flavor, in this vanilla buttermilk cake, it keeps the cake from being too sweet and gives it a rich, buttery taste. Buttermilk helps cakes rise. The acid in buttermilk reacts with the leavening agents to give the cake lift.

    Is sour cream healthy?

    Although it’s perfectly healthy, eating too much may be detrimental. Moderate sour cream intake isn’t bad for you. In some cases, it may even help you eat more nutrient-dense foods like veggies and legumes.

    Can I use baking powder instead of baking soda?

    Baking powder is another leavening agent that can replace baking soda, but its effect isn’t as strong. Use about three times the amount of baking powder as you would baking soda. Learn how food affects your mood.

    Where did the saying Sock it to me come from?

    As far as the phrase goes, “Sock it to me” was a catch-phrase used on the popular comedy show “Laugh In”, and meant “Give it to me!” What is Sock It To Me Cake made of?

    How do you cook a sock it to me Bundt cake?

    This Sock It To Me Bundt Cake is the perfect, easy cake for any occasion! Preheat the oven to 350 degrees and liberally spray your Bundt cake pan with non-stick cooking spray.

    Sock it to Me Cake

    1. One of my favorite bundt cake recipes, this easy Southern Sock it to me cake is prepared with a delicious and supple butter cake in the middle, a ribbon of pecan brown sugar cinnamon streusel filling in the middle, and a simple vanilla icing on top.
    2. In the unlikely event that you haven’t heard of a Sock it to Me Cake, you are definitely missing out!
    3. The heart of this soft, delicate cake is adorned with a ribbon of brown sugar, pecan, and cinnamon streusel, and the top is finished with a vanilla glaze.
    4. You might think of it as the greatest Southern butter cake with a surprise filling; it’s quite simple to prepare yet absolutely excellent.

    This taste profile is also found in my soft cinnamon rolls and simple sticky buns, so be sure to try them out!

    What You’ll Need for This Recipe

    You may use unsalted butter, but if you like salted butter, reduce the amount of salt you use by 1/2 teaspoon. Make sure to toast your pecans before eating them since it brings out the best taste.

    How to Make Sock it to Me Cake

    1. Bake for 325 degrees Fahrenheit and oil the interior of your bundt pan with baking spray or butter before flouring it.
    2. In a small mixing bowl, combine the chopped toasted pecans, cinnamon, and brown sugar; stir until well combined and put aside to cool.
    3. 2.
    4. In a large mixing bowl, sift together the flour, salt, and baking soda, then whisk together and put aside.

    3.Using an electric mixer, cream the butter and sugar together on high speed for about 4 minutes, until light and fluffy.Make careful to scrape the bottom of the bowl halfway through, since you want a good uniform mixture.4.

    Add the eggs one at a time while mixing on medium speed, scraping down the sides of the bowl, and mixing again.5.Add the flour mixture to the batter and mix on low speed until the flour is well integrated into the batter.6.Scrape the bottom of the basin and then add the sour cream and vanilla extracts.Mix on low speed until everything is just incorporated.

    • 7.
    • Pour half of the batter into the bunt pan that has been prepared, then equally distribute the pecan filling over the surface.
    • Smooth the top of the cake with the remaining batter.
    • Preheat the oven to 325°F and bake for 65-70 minutes, or until a spear comes out clean.
    • Allow for 5 minutes of resting time in the pan before inverting onto a wire rack to cool entirely.
    • 8.

    While the cake is cooling, prepare the vanilla frosting by combining powdered sugar, milk, and vanilla extract in a mixing dish.Using an electric mixer, whisk until smooth, adding extra milk as required to get the desired consistency, then spoon over the cooled cake.

    Pro Tips for this Recipe

    • Make sure you measure your flour appropriately! Mistake number one: Using an excessive amount of flour in a baking recipe. Using a scale is the most accurate and convenient method of measuring flour. For those who don’t have a flour measuring cup, you may fluff your flour with a spoon and sprinkle it into your measuring cup, then level it with a knife.
    • It is important not to overmix the batter! Because mixing until just mixed will activate the gluten in the wheat, resulting in a thick and gummy cake, mixing until just incorporated is the key to making a light fluffy cake.
    • Other spices, like as nutmeg, allspice, or even cardamom, can be added to the filling to customize it.
    • To add texture and aesthetic appeal to the frosting, chopped candied or toasted walnuts can be placed on top of the icing.
    • When you are ready to serve this cake the next day, microwave it for 20 seconds to warm up the butter in the batter before serving. Because of this, it will have that fresh out of the oven suppleness and will taste even better.

    Frequently Asked Questions

    Why is it called Sock It To Me Cake?

    When I was a kid, I used to say, ″Sock it to me,″ which became a catchphrase thanks to the comedy show, Laugh In. It was first printed on the back of the Duncan-Hines Golden Cake mix box, and it is still available on the back of the box today. Its flavor is so strong that the name, while a little strange at first, is extremely apt for this cake.

    Can you make this with box cake mix?

    1. Yes!
    2. Many bundt cake recipes call for boxed butter or yellow cake mix to be used in the preparation of this cake.
    3. If you’re in a hurry or have a box of cake to use up, that’s absolutely something you should consider.
    4. The bundt cake is made using a box mix and 1 cup sour cream, 1/4 cup water, 4 eggs, and 1/4 cup granulated sugar.

    If you are using a box mix, you will just need to add 1 cup sour cream, 1/4 cup water, 4 eggs, and 1/4 cup granulated sugar.

    How many boxes of cake mix do I need?

    In order to fill a standard-sized bundt pan, you will need one box of boxed cake batter.

    What can I add to this cake?

    1. Try sprinkling around half a cup of chopped toasted walnuts on top of the cake; they will provide a wonderful depth of flavor and texture to the cake.
    2. You may also use maple syrup or even whiskey in place of part of the milk in the frosting to make a variation on the conventional vanilla flavoring.
    3. If you’ve tried this Southern Sock it to Me Cake recipe, please leave a review and let me know how you got on in the comments section below; I look forward to hearing from you!

    Sock it to Me Cake

    • A moist, soft golden butter cake with a pecan streusel ribbon in the centre and a simple vanilla frosting on top that is both delicious and easy. Course Desserts are served in this restaurant. Preparation time: 15 minutes
    • cooking time: 15 minutes 1 hour 5 minutes 1 hour 5 minutes Time allotted 1 hour and 20 minutes 1 hour and 20 minutes Servings There are a total of 18 parts. Calories A 12 cup Bundt pan
    • a mixer
    • and 418 calories

    For the Cake

    • 1 cup unsalted butter226g, room temperature
    • 2 14 cups granulated sugar425g
    • 3 cups all-purpose flour360g
    • 6 large eggs, room temperature
    • 2 teaspoons vanilla extract10mL
    • 1 teaspoon kosher salt
    • 12 teaspoon baking soda
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g

    For the Filling

    • 1 cup toasted and chopped nuts
    • 13 cup packed brown sugar (66g)
    • 2 tsp cinnamon
    • 1 cup buttermilk

    For the Icing

    • Sifted 240g powdered sugar (for 2 cups of powdered sugar)
    • 3 tablespoons (45 mL) milk
    • 1 teaspoon (5 mL) vanilla extract

    For the Filling

    Combine the chopped toasted pecans, brown sugar, and cinnamon in a medium-sized mixing basin. Set aside after thoroughly mixing.

    For the Cake

    • Preheat the oven to 325 degrees Fahrenheit and grease the inside of your bundt pan with baking spray or butter and flour, whichever you prefer. In a large mixing basin, sift together the flour, baking soda, and salt
    • whisk together and set aside.
    • On high speed, cream the butter and sugar for about 4 minutes, or until light and fluffy. Add the eggs one by one, while mixing on medium speed, scraping down the bowl halfway through the process. In a separate bowl, sift the flour mixture and whisk on low speed until just incorporated. Add the sour cream and vanilla and whisk on low speed only to blend the ingredients. Scrape down the bowl one final time and include any stray parts
    • pour half of the batter into the bundt pan, then sprinkle the pecan filling over the top and pour the remaining batter on top
    • bake for 50-60 minutes. After smoothing the top with a spatula, bake for approximately 70 minutes, or until a skewer inserted in the center comes out clean. Allow the cake to cool in the pan for 5 minutes before inverting it onto a wire rack to finish cooling.

    For the Icing

    In a large mixing bowl, sift together the powdered sugar, milk, and vanilla extract, and whisk until smooth. If necessary, add a spoonful at a time of milk to thin out the consistency of the soup. Spread the frosting on top of the cake once it has been allowed to cool.

    • Make sure you measure your flour appropriately! Mistake number one: Using an excessive amount of flour in a baking recipe. Using a scale is the most accurate and convenient method of measuring flour. For those who don’t have a flour measuring cup, you may fluff your flour with a spoon and sprinkle it into your measuring cup, then level it with a knife.
    • It is important not to overmix the batter! Because mixing until just mixed will activate the gluten in the wheat, resulting in a thick and gummy cake, mixing until just incorporated is the key to making a light fluffy cake.
    • In addition to nutmeg, allspice, and cardamom, you may use other spices into your pie crust filling.
    • To add texture and aesthetic appeal to the frosting, chopped candied or toasted walnuts can be placed on top of the icing.
    • When you are ready to serve this cake the next day, microwave it for 20 seconds to warm up the butter in the batter before serving. It will have the softness of something that has just come out of the oven and will be that much more delectable as a result.

    One serving contains: 418kcal | 60g carbohydrate, 5g protein, 18g fat, 9g saturated fat, 89mg cholesterol, 195mg sodium, 95mg potassium, 1g fiber, and 43g sugar. Vitamin A is 481IU, Vitamin C is 1 mg, calcium is 41 mg, and iron is 1 mg per serving. *Disclaimer Regarding Nutrition

    ″Sock It to Me Cake″ Is the 1970s Recipe We Can’t Get Enough Of

    Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

    This enticing Bundt cake is a sour cream pound cake with pecans swirled through. It’s topped with a creamy glaze and toasted pecans that makes it as enticing to the eyes as it is to the appetite.

    As much as I adore pound cake on its own, the addition of this Sock It To Me Cake elevates the experience even more. Brown sugar, cinnamon, and pecans are swirled throughout, and a creamy maple-vanilla glaze is poured over the top to finish it off. In order to make this cake, many home bakers modify boxed cake mixes, but I assure that this simple pound cake recipe is worth the extra work!

    See also:  Where Can I Buy Funnel Cake?

    Why Is It Called “Sock It to Me Cake”?

    1. During the late 1960s and early 1970s, the term ″sock it to me″ was widely used.
    2. In Aretha Franklin’s 1967 smash song, ″Respect,″ the word appears in the outro.
    3. It is a slang expression that meaning ″put it on me.″ This cake acquired its name because, when a baker asked someone if they wanted a slice of this delicious cake, the response was ″sock it to me!″ Recipe for ″Sock It to Me Cake″ was first published on the back of a Duncan Hines boxed mix in the 1970s, and the rest, as they say, is history.
    4. Do you enjoy baking from the past?

    During the 1970s, this stunning hummingbird cake, as well as these Triple Treat bars, achieved widespread appeal.

    What Is a Sock It to Me Cake Made Of?

    1. Sock It to Me Cakes were traditionally created with boxed cake mixes, with the addition of sour cream, nuts, brown sugar, and cinnamon to the batter.
    2. Others refer to this type of dessert as ″semi-homemade.″ Whether you make Sock It to Me Cakes from scratch or from a boxed cake mix, they all feature a ribbon of nuts, brown sugar, melted butter, and cinnamon running through the middle.
    3. And while a basic creamy glaze made of powdered sugar and milk may be used to finish it, this recipe adds maple syrup to the glaze for an added layer of taste.
    4. Try these semi-homemade meals if you’re short on time and want to save money.

    How to Make Sock It to Me Cake

    Vallery Lomas writes for Taste of Home magazine.


    For the cake:

    • 12 teaspoon baking soda
    • 12 teaspoon fine sea salt
    • 2 sticks unsalted butter at room temperature
    • 2 cups granulated sugar
    • 3 cups all-purpose flour.
    • 6 big eggs
    • 1 tablespoon vanilla extract
    • 1 (8-ounce) container full-fat sour cream
    • 1-1/4 cup chopped, roasted pecans
    • 3 tablespoons packed light or dark brown sugar
    • 2 teaspoons powdered cinnamon
    • 6 large eggs
    • 1 tablespoon vanilla extract
    • 1 (8-ounce) container full-fat sour cream

    For the glaze:

    • Sugar, 3 tablespoons whole milk (*optional), 2 tablespoons maple syrup, and optionally 12 teaspoon maple essence
    • 2 cups powdered sugar

    Editor’s Note: You may use any sort of milk, whether it’s dairy or non-dairy.

    Tools You’ll Need

    • Bundt pan: This recipe yields the appropriate quantity of batter for a 10-cup Bundt pan (not included). Utilize a nonstick Bundt pan and cover it with baking spray and flour for easy removal
    • Stand mixer: To make a fluffy cake, cream the butter and sugar together in a stand mixer (KitchenAid is our Test Kitchen’s suggested brand). If you’re in a hurry, you may also use a hand mixer or an old-fashioned whisk.
    • Cake tester: Toothpicks may suffice for stacked cakes, but Bundt cakes are deep, thus a long cake tester will be required. (Although a skewer can suffice in some cases! )

    See our finest cake supplies for other top-rated tools in the cake-making industry.


    Step 1: Prep the pan

    Preheat the oven to 325 degrees Fahrenheit. Prepare the interior of a 10- or 12-cup Bundt pan by spraying it thoroughly with flour and letting it sit for 30 minutes. The correct technique to oil a Bundt pan may be found in our Test Kitchen’s instructions.) Remove the pan from the heat.

    Step 2: Mix dry ingredients

    In a large mixing basin, whisk together the flour, baking soda, and salt until well combined. Mix everything together with a whisk. Make a mental note to put it away.

    Step 3: Cream butter and sugar

    Add the softened butter to the bowl of a stand mixer and beat on medium speed for about one minute, or until the mixture is creamy. Using a medium-speed mixer, beat the mixture on medium until it changes color from yellow and grainy to pale and light, approximately 7 minutes on medium-speed. Learn more about the importance of creaming butter and sugar in this article.

    Step 4: Add eggs, vanilla, butter and sour cream

    Toss in the eggs one at a time, thoroughly beating after each addition. Toss in the vanilla extract and mix on medium speed until everything is just blended. Reduce the speed to the smallest possible level. In three additions, alternately add the flour mixture and the sour cream until the batter is smooth. Mix just until everything is incorporated, being careful not to overmix.

    Step 5: Pour batter into the Bundt pan

    Vallery Lomas writes for Taste of Home magazine.Remove the bowl from the stand mixer and pour half of the batter into the Bundt pan.Repeat the process with the remaining batter.

    Combine 1 cup of the chopped pecans, the brown sugar, and the cinnamon in a small mixing dish.Using a whisk, mix all of the ingredients.After that, add the brown sugar and almonds on top of the cake batter to finish it off.

    Pour the remaining cake batter over the nuts and brown sugar, and bake for another 15 minutes.Smooth the surface of the top.

    Step 6: Bake

    Bake for 60-70 minutes, or until a cake tester or spear inserted deep into the middle of the cake comes out clean. Recipe courtesy of Vallery Lomas for Taste of Home Bake for 30 minutes, then remove the cake from the oven and cool on a cooling rack for 10 minutes.

    Step 7: Remove from the Bundt pan

    Using a butter knife or tiny spatula, carefully go around the outside of the pan. After that, flip the pan so that the cake may be removed. Allow the cake to cool to room temperature before serving. If you’re having trouble, have a look at our guide on removing Bundt cakes from their pans.

    Step 8: Decorate

    Vallery Lomas writes for Taste of Home magazine. When you’re ready to make the glaze, combine the powdered sugar, milk, maple syrup, and maple extract in a large mixing bowl until smooth. Spread the glaze over the cake before sprinkling on the remaining 14 cup chopped nuts to finish it off.

    How to Store a Sock It to Me Cake

    The same way you would store other pound cakes, a Sock It to Me Cake may be kept at room temperature for up to four days in a cake stand or an airtight container. If you want to keep it for more than a week, store it in an airtight container in the refrigerator. It may be kept frozen for up to 6 months in an airtight container (be sure to place in a sealed container or freezer bag first).

    Can a Sock It to Me Cake Be Made Ahead?

    Yes! This cake is even better the second day, therefore it is ideal if it is prepared one day ahead of time for the greatest results. Continue reading for more delectable Bundt cake recipes if you’re still craving something sweet. What kinds of vintage cakes can I make in addition to this one?

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    There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks!Kim Orr, of West Grove, Pennsylvania, sent the following response: Psst!Here’s a list of the ingredients Grandma used to make her cake taste so delicious.

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    Sock it to Me Cake V

    Rating: 1 out of 5 stars 03/30/2009First and foremost, I wish that the information provided in these recipes was accurate when they are posted.When the baking time is wrong and the ingredients aren’t exactly as specified, producing a high-quality result is nearly difficult.I followed the recipe exactly, and the result was a complete disaster..

    90 minutes is far too long for this cake to bake, and I’m not sure whether it was a mistake, but three teaspoons of cinnamon is a little excessive, even for me who loves cinnamon.Not only that, but after an hour in the oven, the crust was firm and the cake was drier than expected.I squandered $20 on ingredients and was generally dissatisfied with the results.

    If I attempt it again, I’ll most definitely make some changes to it.Rating: 5 out of 5 stars 09/29/2002 A great base recipe for Sock It To Me Cake, this one is sure to please!I love to make everything from scratch, and I get a lot of requests for this particular cake.The following recipe has been slightly modified to make it a bit richer to suit my own preferences, but it is still highly recommended!Thank you for your contribution.

    • Rating: 3 out of 5 stars This is a simple sour cream poppy seed loaf cake that has been embellished with a strip of nuts and spices in the center.
    • The flavor of the cake is excellent, but it turned out to be a little dry.
    • However, because the oven temperature for this cake is greater than for a regular pound cake, a shorter baking time may result in a moister cake than with a longer baking time.
    • It’s certainly worth it to make this recipe again.
    • Rating: 4 out of 5 stars Posted on September 30, 2009This cake was wonderfully moist and tasty.
    • When I’ve tried other recipes in the past, I’ve always felt that the cake was too dry.
    • I did make some changes to the original recipe.
    • 1.
    • I used just 2 tablespoons of cinnamon and 1/2 teaspoon of mexico genuine vanilla (delicious!).
    1. I also used a small amount of butter in the cinnamon, sugar, and nut layer.
    2. It assisted in binding and saturating the layer.
    3. The most important thing to note is that I only cooked the cake in the oven for 65 minutes.

    It would have been ruined if the score had been 90.So, I suppose I should add that, with the help of the suggestions made by others and some of my own, it turned into the finest Sock It To Me can I’ve ever had.I would strongly advise you to bake it in the manner in which I did.Rating: 5 out of 5 stars 10/17/2007 This was the most delicious cake I’ve ever cooked from scratch.We all enjoyed the smooth, light texture of the cake, as well as the cinnamon, sugar, and nut filling.I did lower the cinnamon to 1 tablespoon instead of 3 tablespoons because it was a little too overpowering otherwise.

    Everything else about this dish is excellent!Rating: 5 out of 5 stars 10/19/2003 I baked this cake and gave it to all of my in-laws as a gift.Not only was it delicious, but I created it from scratch, unlike the cakes at the restaurant.Rating: 5 out of 5 stars Posted on 09/12/2001This cake was simple to make and had a delicious flavor.Everybody thinks I’m a fantastic cook!(If only they knew what they didn’t know) Try it out and see what you think, but most importantly, TASTE it!

    1. Rating: 5 out of 5 stars 07/28/2008This is an excellent cake.
    2. I was wondering whether there was a mistake with the cinnamon.
    3. It was a little too much for my liking.
    4. I’ll use 3 teaspoons instead of the 3 tablespoons that the recipe called for next time.
    5. Rating: 5 out of 5 stars 01/16/2009 This is a fantastic dish!
    6. My cake turned out just gorgeous.

    The 90-minute baking time is quite excessive for this cake.I cooked it for 45 minutes and it was totally done.I substituted cake flour for all-purpose flour and used 12 ounces of sour cream in place of the all-purpose flour.In addition, I brushed a glaze made of milk and confectioner’s sugar over the somewhat warm cake before serving it.It was a hit with everyone.

    • Thank you very much for the recipe!
    • Rating: 5 out of 5 stars 07/09/2006 This was almost perfect in every way.
    • My bundt pan was black, and the crust appeared to be thick when it came out of the oven.
    • Aside from that, the cake was very delicious!

    I just had to cook it for 60 minutes, which was fantastic.Rating: 5 out of 5 stars 06/28/2006 I made this cake for a birthday lady at work, and my coworkers thought it was delicious.It’s not too sweet, either.

    I did, however, increase the amount of nuts to 1 cup.The birthday girl was trying all she could to keep it from going so she could take it home with her.Rating: 5 out of 5 stars 22nd of September, 2006: This cake is DELICIOUS!Because of the softness of the core, I received several remarks stating that it tasted like actual bread.It’s a fantastic dish that tastes really delicious!Rating: 5 out of 5 stars I grew up eating the version of this cake that starts with a box of cake mix; however, I prefer this variation, which I have included in my cookbook.

    This cake was delicious and flavorful, and it was a hit with everyone.I simply cooked it for approximately 50 minutes, or until a toothpick came out clean.Thank you very much for your contribution!Rating: 5 out of 5 stars 05/20/2009This is a fantastic recipe that just requires a few minor adjustments.Reduce the oven temperature to 325 degrees and bake for 70 (seventy) minutes.I like 1 tablespoon cinnamon to 1 1/2 tablespoons sugar, and I added an additional 1/2 teaspoon vanilla.

    It turned out fantastic and was really popular.Rating: 4 out of 5 stars 01/09/2012I’m pleased I read the evaluations since they assisted me in making some changes to the procedure.I lowered the amount of cinnamon to 1 tablespoon.

    I made a substitution for the sour cream by using nonfat Greek yogurt.The baking process took 55 minutes to finish.Instead of the box mix version, which is more spongey, this cake is definitely more like a pound cake.With our tweaks, this turned out to be a very nice dish, and I would absolutely cook it again.Rating: 5 out of 5 stars 10/11/2007 This dish is one of my favorites since it is cooked from scratch and is really delicious!

    1. Rating: 5 out of 5 stars 05/20/2010 Once I made a few little adjustments, the cake was delicious.
    2. If you have a gas stove, turn the oven down to 325 degrees and add 1 extra stick of butter.
    3. 2 teaspoons of cinnamon, and bake for 1 hour to 15 minutes.
    4. Rating: 1 out of 5 stars 05/01/2013 Having read this recipe, I knew better than to add three tablespoons of cinnamon and bake it at 350 degrees for one hour and thirty minutes.
    5. Rating: 4 out of 5 stars 12/31/2003 great dish that is quite delectable Rating: 3 out of 5 stars 10/06/2007 I followed the recipe to the letter, with the exception of the baking time.

    Despite the fact that I just baked for one hour, the cake is really dry.It has a pleasant flavor, but it does not have the moistness of a moist cake.If I bake the cake a second time, I will only bake it for 50 minutes this time.Rating: 3 out of 5 stars 10/02/2005 Only an hour of baking time was required for this recipe.Thank god I took the initiative to look into it at that time.It had a good flavor, but I thought it was a touch overcooked even after an hour.

    Next time, I think I’ll swap the cake layers and filling layers at least twice, to make it more visually appealing.Rating: 4 out of 5 stars 12/22/2007 It was simple to make and delicious; I plan to use it as a coffee cake in the future.Rating: 3 out of 5 stars 06/04/2011This cake is just too thick for my liking.It is recommended that you use the Baker’s German Chocolate Cakerecipe as a basis and eliminate the chocolate completely.

    • As previously said, you should probably use three teaspoons of cinnamon rather than three tablespoons, as suggested by other reviews.
    • Before placing the pan in the oven, sprinkle the top layer of batter with the remaining nut mixture that was set aside.
    • Rating: 5 out of 5 stars 08/27/2015 This is a fantastic alternative to a mix.
    • I’ve been preparing this cake for forty years, and my original recipe calls for combining 2 tablespoons powdered sugar, 1 teaspoon cinnamon, and 2 tablespoons nuts on the bottom of the pan before putting half of the mixture in the middle.
    1. The center layer contains 2 tablespoons brown sugar, 1 tablespoon cinnamon, and 2 tablespoons nuts.
    2. It all comes down to personal preference.
    3. I prepared this recipe just as I did my last one, and it was delicious!
    4. Rating: 4 out of 5 stars It was excellent, as I discovered on December 25th, 2012.
    5. Next time, I’ll simply cook it for 75 minutes instead of the full 90 minutes because it almost burnt when cooking it for so long.
    6. Rating: 2 out of 5 stars February 11, 2014After it has cooled, this cake is very DRY!

    90 minutes is just too long to spend baking a cake like this!As the ″taste″ of this dish is wonderful, it will be tried again; however, after the initial 35 to 40 minutes, we will check it for ″doneness″ at intervals until it is done.Rating: 3 out of 5 stars 01/29/2012I definitely loved preparing this cake, albeit I think there was a little too much cinnamon.Next time, I’ll use only 1 tablespoon of cinnamon instead of three, add more nuts, and reduce the cooking time by 30 minutes.Rating: 4 out of 5 stars 09/06/2011This cake was good, but the texture was a touch rubbery, which was not what I was expecting.

    1. Perhaps I baked it for too long; I baked it for 1 hour at 325 degrees.
    2. In addition, depending on the feedback, I made a few adjustments to the cinnamon.
    3. The vanilla extract was replaced with 3/4 tbsp.

    Rum Extract, 1 drop vanilla Extract, 1 drop lemon Extract in place of the original vanilla extract.The cake flavor was excellent; but, if the texture had been more consistent, this would have been an excellent cake.Rating: 3 out of 5 stars 12/02/2010 Too much time spent in the kitchen.50 minutes is a reasonable amount of time.

    Cinnamon must be a typographical error.Even for someone who like cinnamon, 3 T is excessive.Aside from that, it is a fantastic dish, and I will make it again with minor modifications.

    Rating: 4 out of 5 stars 01/02/2016 Although the cake is wonderful, baking it for 90 minutes at 350 degrees is not recommended.I pulled it out after 70 minutes, and I wish I’d checked it at 60 minutes or earlier since it’s dried up and has a hard crust on the outside.I’ll certainly make this again, but I’ll cut the baking time in half next time.It’s great because it was made from scratch.Rating: 5 out of 5 stars 05/27/2015 Once the oven temperature was adjusted to 325 degrees, I checked to see whether it was done after one hour.My cake was moist and delectably tasty.

    I had several requests to prepare additional cakes very immediately!Rating: 2 out of 5 stars 06/08/2016Terrible DRY AS A DRY DAY!I LISTENED TO THE INSTRUCTIONS 90 minutes is far too long, and I even adjusted the temperature, which was still far too high.

    • Rating: 5 out of 5 stars 10/10/2019This is a fantastic recipe.
    • As with other reviewers, I found that 70 minutes was the minimum amount of time required for baking.
    • It was good to have something moist and crumbly.

    For the glaze, I used 1 cup powdered sugar and 2 tablespoons coffee.I cooked this for meals on wheels and drizzled the glaze on top after portioning it out.I’m going to make this again because I don’t have any cake mixes in my cupboard.Rating: 5 out of 5 stars 08/04/2015This is exactly what I had been searching for.

    • I simply followed the recipe exactly as it was written.
    • The nuts were the only item I didn’t include in the recipe.
    • Obviously, I reduced the quantity of cinnamon in the recipe, but other than that, I absolutely like it.
    • Thank you very much.
    • Rating: 5 out of 5 stars 07/27/2018 I didn’t make any significant adjustments, but I did take some of the other reviewers’ ideas into consideration and produced two layers of the filling instead of just one!

    I’ll certainly be making this again!Rating: 5 out of 5 stars 08/14/2017 Substitute for gluten-free products.Because my husband and I are gluten intolerant, I made a few modifications to the recipe, including using Bob’s Red Mill 1 to 1 Baking Flour and adding just enough Vanilla Almond Milk to make the batter wet enough to pour.

    After glazing it, I didn’t cut it immediately away.Not until I read some of the critiques on this site did I get concerned about it being dry or hard, and only then did I begin to cut into it.I tried it, gave a portion to my spouse, and waited to see what would happen next.It was a huge hit with him!My spouse is a sucker for sweet things!The only issue is that it turned out soggy, like if I had used a banana instead of a ripe banana.

    1. When I inquired about it, he responded by saying, ″Don’t modify my recipe next time!″ Keep it exactly as it is now.
    2. Now I’m not sure if the pie will make it till Wednesday in time for me to deliver a portion to a church buddy, as she had requested!
    3. * The only difference was that I pulled it out 2 minutes sooner than the 90-minute time limit, but I doubt that it would have made much of a difference.
    4. Rating: 2 out of 5 stars 12/24/2017 Most likely will not be made again.

    Baked for 60 minutes at 350 degrees.That is very lengthy.According to the recipe, bake for 90 minutes.Not overly sweet.Three tablespoons of cinnamon is completely erroneous.

    • The top crust is dry and hard.
    • Nooo!
    • Rating: 2 out of 5 stars 02/24/2017 After making it twice and a third time, I discovered a boxed cake mix recipe that worked just as well.
    • It is far too thick and need additional moisture.
    • The following modifications are required: Increase the amount of butter, use sifted CAKE flour, and extra flavoring; bake for 60 minutes at a temperature of no more than 350 degrees (I used 335), testing the middle after 60 minutes.

    Struessel should contain roughly 2 teaspoons cinnamon and 3 tablespoons light brown sugar, which should be mashed together with a fork to combine.Then place in the center of the cake batter, sprinkle with nuts, and then add additional struessel on top (use pieces rather than chopped because they are larger).Finally, the glaze (a special glaze that does not contain a lot of confectioners sugar) was brushed on and then drizzled on, with pecans sprinkled on top the next time I make it.

    The glaze will harden and hold the nuts in place.I bake quite a bit, and the density was once again the most difficult issue to overcome.Rating: 4 out of 5 stars 12/30/2017 As a result of reading the reviews and keeping in mind that this is just a standard sour cream pound cake with a layer of cinnamon, sugar, and pecans, I made a few minor adjustments to the recipe and cooking time.

    1 tablespoon of cinnamon was substituted for 3 tablespoons.made a sour cream out of buttermilk and butter to add some moisture to the mix Reduced the cooking time by 15 minutes to 1 hour and 15 minutes.and then glazed while still hot It is a gorgeous cake with a great texture.Rating: 5 out of 5 stars 04/14/2018It was very simple to put together this cake.I used a tube pan to bake it.

    1. The cake was exceptionally tall and moist.
    2. Based on other reviews, I only used 1 tablespoon cinnamon and almost 1 cup of pecans in my recipe this time.
    3. I did, however, add a little amount of butter to my pecan, cinnamon, and brown sugar combination.
    4. I cooked it at 325 degrees for 75 minutes, as recommended in the reviews.
    1. Everything about it was PERFECT!
    2. Rating: 4 out of 5 stars 09/13/2020 After a few tweaks, this cake turned out rather well.
    3. Instead of three teaspoons of cinnamon, I used two tablespoons.
    4. I lowered the temperature to 330 degrees Fahrenheit.
    See also:  How To Fix Cracks In Cheesecake?

    It took longer to cook, but it did not burn or dry out.I baked it for roughly 50 minutes, or until a toothpick inserted into the center came out clean.I still believe it lacks something, but I’m not sure what else I might use as a flavoring, so I’m putting it on my to-do list.

    Aside from that, it was an excellent dish.Rating: 4 out of 5 stars 09/09/2020 I’m not sure whether the baking time is correct because my cake was over-done after 60 minutes of baking.I’m going to try it again with a much shorter baking time this time.

    Sour Cream in Cake Mix (4 Reasons You Should Try It)

    It is possible that this content contains affiliate links.If you choose to make a purchase after clicking on one of these links, I may get a commission at no additional cost to you.In addition, as an Amazon Associate, I receive a commission on eligible purchases.

    – Baking a simple cake requires only a few basic materials that are readily available in most people’s kitchen cupboards and refrigerators.For example, flour, butter, eggs, and sugar may all be used to make a cake during baking.This is a straightforward procedure.

    People, on the other hand, are always seeking for and employing changes to alter the flavor, moisture, texture, and fluffiness of their cakes.It is possible to incorporate a variety of ingredients, including sour cream.

    What Is Sour Cream?

    Sour cream is, in its most literal sense, cream that has been soured.It is produced by infusing dairy cream with microorganisms that produce lactic acid.This thickens the cream and adds a variety of tastes, some of which are a little sour.

    This method is also used to create crème fraiche, which is a similar material.The most significant distinction is that crème fraiche has more fat, whereas sour cream is somewhat tarter and less thick.

    Where Does Sour Cream Get its Texture and Flavor?

    The bacteria that thrive in sour cream give the product its distinct flavor and texture. The bacteria produce a variety of tastes, and they also thicken the cream to a desirable consistency. This process produces thicker cream with a sour flavor, which may be used to flavor a variety of items, including cakes and ice creams.

    How to Use Sour Cream in Cake

    There are a variety of reasons why sour cream might be included in your cake recipe.Sour cream can be used in cake recipes to increase fat content by virtue of its creaminess, to increase moisture content, to activate baking soda, so causing the cake to rise, and to regulate the browning of the cake.Sour cream may be used in a variety of different recipes, and it will enhance the flavor, moisture, and texture of virtually any cake or baked good you make.

    Because of the acidity of sour cream, part of the sweetness will be reduced, resulting in a cake that is both sweet and tangy.The texture will be thicker, and the sour cream will aid in the activation of the baking soda, allowing the cake to rise more quickly.The acidity also aids in baking the interior of the cake without causing it to burn.

    Why Use Sour Cream in Cake?

    The way you want to utilize the sour cream is entirely dependent on your goals. You may use it as a substitute for oil or butter in recipes, or you can incorporate it into them. Take a look at some of the most prevalent reasons why sour cream should be used in your cooking.

    1 – It Makes the Cake Thicker

    Sour cream is frequently used to produce a certain amount of thickness in baked goods. Unless the batter is very thin, it will have difficulty expanding correctly when it is baked. Because the viscosity of sour cream is fairly close to the consistency of cake batter, it will not significantly alter the consistency of the cake batter. This will help to make your batter more wet.

    2 – It Helps with Browning Your Cake

    It is critical that the inside of the cake bakes without the outside of the cake becoming burnt at any point. The temperature is simply one thing to consider; the composition of your cake batter is also critical. Because sour cream has a low acidity, it will actually slow down the browning of the outside of the cake, allowing the interior to bake.

    3 – It Activates the Baking Soda

    Baking soda and baking powder are frequently used in cake recipes because they aid in the expansion of the cake while it is baking.When it comes to functioning effectively, baking soda requires acid, and sour cream can be used in place of baking powder to activate the baking soda and allow the cake to rise.The baking soda will also remove some of the sourness from your yogurt, leaving you with just the appropriate amount of flavor for a fluffy, tangy taste.

    4 – It Increases the Richness of the Cake

    Because sour cream contains fat, it always contributes to the overall richness of a recipe. When you add sour cream (as well as fat) to a cake, it becomes richer and creamier in appearance. This enhances the flavor and texture of the cake, making it even more delectably delectable.

    How to Bake a Cake with Sour Cream

    • You may use sour cream in any cake recipe, but it’s also possible to make a sour cream cake from scratch, such as this Sour Cream Pound Cake from Taste of Home (shown above). You’ll need the following ingredients for this recipe: The ingredients are as follows: one cup of melted butter
    • three cups of sugar
    • six big eggs (at room temperature)
    • three cups of all purpose flour
    • one-fourth teaspoon baking soda and a quarter teaspoon salt
    • Sour cream (one cup), if desired
    • Vanilla extract (about two tablespoons)

    Once you’ve acquired all of your components, you’ll be ready to get started on your project. Follow these straightforward steps:

    1. 325 degrees Fahrenheit is the temperature in the oven.
    2. Set aside a 10-inch fluted tube pan that has been greased and floured.
    3. The butter and sugar should be creamed for five to seven minutes, or until light and fluffy.
    4. In a separate bowl, whisk the eggs one at a time, beating the mixture after each addition.
    5. Combine the flour, baking soda, and salt in a large mixing bowl. Toss into the mixture
    6. Combine the sour cream and vanilla extract.
    7. Beat on low speed until everything is well combined.
    8. Toss the ingredients into the pan and bake for two hours, or until the toothpick comes out clean
    9. Allow the pan to cool for 15 minutes before transferring it to a wire rack.

    This recipe is straightforward, and the result will be a cake that is rich, moist, and delicious when you are through baking it.

    What Kinds of Cake Can Be Made with Sour Cream?

    • With sour cream, you can make virtually any type of cake. Many various recipes may be found on the internet, and you can choose which ones to try out first. Here are just a few of the numerous possibilities: Pound cake made with sour cream, Red Velvet Sour Cream Cake, Apple and Sour Cream Cake, Sour Cream Chocolate Cake, Sour Cream Coconut Cake, Sour Cream Yellow Cake, and Sour Cream Swirl Cake are just a few of the variations.

    In addition to using sour cream in your cake, you can use sour cream in your frosting as well as your cake. Sour cream frosting is creamy and tangy, and it will improve the flavor of any cake it is used to decorate. Fruits such as cherries and other berries may be added to the batter to increase the flavor, and the batter is easy to spread and is light, fluffy, and tasty.

    What Is a Good Substitute for Sour Cream?

    • Yogurt is the most effective alternative for sour cream. Because it is thicker than conventional yogurt, Greek yogurt is the ideal sort of yogurt to use for this recipe. You will use the same measurement and simply substitute the yogurt in lieu of the sour cream in the recipe. All that differs is that you need use one teaspoon of baking soda for every cup of yogurt to ensure that it thickens in the same manner. There are a number of additional alternatives that might be used, including the following: Buttermilk, soy milk, cottage cheese, and cream cheese are all options.

    Any of these options will somewhat alter the texture and flavor of the dish, so be prepared for the possibility of change.

    How to Store Sour Cream

    It is recommended that you keep sour cream in the refrigerator at all times and use it within three weeks of the ″sell-by″ date on the container.You may double-check it to ensure that it is safe to use.Look for a moldy odor, visible mold growth on the surface, discoloration, or yellowing of the surface.

    If you see any of these indicators, you should dispose of the item immediately.Sour cream may be kept frozen for a long period of time.It will be in there for probably six months at the maximum.

    Despite the fact that freezing it will alter the texture, it will still be suitable for baking.It will be ready to use once it has been thawed in the refrigerator for a few days before being used.Sour cream is a wonderful addition to a cake because it gives it texture, moisture, and taste, all of which are beneficial to baked products.It may be used in a number of dishes, as well as icing, to make a delicious dessert.

    Sock It to Me Cake Recipe

    Publication date October 29, 2021; most recent update on November 1, 2021 It all starts with a box of cake mix, but the final result is a wonderful cinnamon sugar bundt cake that is filled with nuts and brown sugar.It was in my grandmother’s recipe box that I discovered this Duncan Hines sock it to me cake recipe.Like my grandmother’s recipe for the tastiest coconut cake you’ll ever eat, it begins with a box of cake mix.

    Recipe for an appealing bundt cake made with yellow cake with cinnamon, brown sugar, and nuts, inspired by a cool, retro fad.It’s a cake mix recipe that’s been doctored up, and the additional ingredients result in a luscious delicacy that has a subtle flavor of fall and the holiday season to it.Because you already know how much we adore simple recipes, we recommend that you check out our Triple Chocolate Cupcakes, Pumpkin Bundt Cake with Carrot Cake Mix Cookies, and Pistachio Cake recipes, all of which start with a box of cake mix.

    Please keep in mind that this content may contain affiliate links.As a result, if you click on a link and make a purchase, we may earn a small fee.Thank you very much!

    Ingredients You’ll Need

    • What you’ll need to make this funky cake is as follows: Duncan Hines Classic Butter Golden Cake Mix — You may create your own yellow butter cake by following our recipe for yellow butter cake, or you can use a box mix that you like. Whatever method you choose, be sure to leave aside 1 1/4 cups of the dry cake mix to combine with the nuts and brown sugar before baking.
    • Sugars — You’ll need white, brown, and powdered sugars for this recipe.
    • This recipe calls for more eggs than most cake mixes ask for
    • nevertheless, this is a personal preference.
    • Vegetable oil — If you don’t have vegetable oil on hand, you may substitute another milder smelling oil.
    • Water
    • Sour cream — This contributes to the moist and rich texture of the cake.
    • Ground cinnamon – This serves to enhance the flavor of the cake and is a key component of what makes it so delicious.
    • Pecans — Although pecans are the typical choice, almonds or walnuts might also be used
    • Any type of milk will suffice
    • but, if you don’t have any, use water instead.

    What you will need to make Sock it to Me Cake:

    • Bundt Pan — I used a conventional bundt pan because I enjoy the clean, basic aesthetic of it, but you may also use a more upscale bundt pan if you want.
    • Cake Carrier – This is a person who transports cakes. The fact is that you’ll want to bring this to all of your gatherings.

    You know what else makes a fantastic cake even better? A package of brownie mix, to be exact! The brownie chocolate chip cookie dough cake and the turtle brownie cake are two desserts that you must try!


    Step one is to prepare the batter.Well, first and foremost, you must preheat your oven to 375 degrees Fahrenheit before proceeding.Once the oven is preheated, combine the cake mix (with 14 cup of the mix left aside), sugar, eggs, oil, water, and sour cream in the bowl of a stand mixer fitted with a paddle attachment.

    Mix all of the ingredients together using the paddle attachment until they are fully blended, scraping down the sides as you go.Make the nut filling in the second step.Then, in a separate dish, combine the remaining 14 cup cake mix, the brown sugar, the cinnamon, and the chopped nuts until well combined.

    Set it aside for now.Step 3 – Pour the batter into the pan.Half of the cake batter should be placed in a greased and dusted bundt pan, followed by the cinnamon sugar pecans, making sure to allow a little space between the inner and outer cake pan and the cinnamon sugar pecan combination.Repeat the process with the remaining cake batter.Using a small spoon, carefully spoon on the remaining cake batter on top of the pecans, ensuring that it is equally spread.

    • Step 4: Put the cake in the oven.
    • Insert a toothpick into the middle of the cake and bake for 35 to 40 minutes at 375 degrees F, or until a toothpick inserted into the center of the cake comes out clean.
    • Using caution, take the cake from the oven and allow it to cool in the pan for 10 minutes before turning it out onto a wire rack to finish cooling completely.
    • Allow the cake to cool fully before serving.
    • Step 5: Prepare the frosting for the cake.
    • Mix 1 teaspoon of milk at a time into the powdered sugar in a small mixing basin until the mixture is thick but still pourable, about 3 minutes.
    • It’s possible that you won’t use all of the milk.
    • Once the cake has been allowed to cool completely, sprinkle the

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