Back then, most Sock It to Me Cake recipescalled for cake mixes, but our version is scratch-made with simple pantry ingredients. Like the original, our cake is a buttery sour cream Bundt flavored with vanilla and drizzled with a vanilla icing on top.
What does Sock it to me cake taste like?
Sock It To Me Cake has a richness that’s distinctly Southern, moist texture, and a flowing stream of cinnamon streusel – simply enchanting. Sock It To Me Cake is a delicious Southern butter cake with an amazing streusel filling that makes this one of the most incredible tasting bundt cake recipes of all time.
What does “Sock it to Me” Mean?
“Sock it to me” was a popular phrase in the late 1960s-early 1970s. The phrase is in the outro of Aretha Franklin’s 1967 hit, “Respect.” It means something like “lay it on me.” It’s like when a baker asked someone if they wanted a piece of this buttery cake, the answer was “sock it to me!”—which is how this cake got its name.
Who invented the Sock it to me cake?
Duncan Hines published the “Sock It to Me Cake” recipe on the back of its boxed mix in the 1970s, and the rest is history. Love vintage baking?
What to serve with Sock it to me cake?
This indulgent Sock It To Me cake is kind of a cross between all the best parts of a pound cake and a coffee cake so it pairs beautifully with a hot cup of coffee. It makes the perfect afternoon pick me up or contribute to a friendly church potluck. Gotta serve this with some other cakes like apple coffee cake, eggnog cake, and hummingbird cake!
What is a Sock it to me cake made of?
Traditionally, Sock It to Me Cakes were made with 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.
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!”
What is in Louisiana Crunch Cake?
Louisiana Crunch Cake is a southern classic! The yellow cake layer is extremely tender with sugar and flaked coconut that creates that ‘crunch’. Sweet and slightly tangy icing on top ties the whole thing together. Perfect for summer picnics to serve along with fruit or with a good cup of coffee!
What does Sock it to me mean?
phraseinformal. 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.
What flavor is Louisiana Crunch?
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?
If you aren’t usually a fan of sour cream, you may be wondering can you taste sour cream in baking? Have no fear; when baked, the flavor *might* be very mildly tangy, but definitely not sour. Most likely, you won’t even taste the sour cream–but you will taste a sweet and delicious cake.
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.
Can you use regular cake mix in a bundt pan?
Can You Make Boxed Cake Mix in a Bundt Pan? Technically, yes. Your biggest challenge is going to be making sure that you have the right amount of batter to properly fill the Bundt pan. It might be a good idea to buy two boxes and prepare them both.
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?
Louisiana’s Famous Desserts
Who invented Doberge cake?
The doberge cake was invented by New Orleans baker Beulah Ledner in 1933 as a modification of the Hungarian “Dobos torte.” Ledner made the recipe her own by replacing the buttercream in the torte with a custard filling. She also iced the cakes with buttercream and a thin layer of fondant.
Why is it called “Sock it to me” cake?
It’s like when a baker asked someone if they wanted a piece of this buttery cake, the answer was “sock it to me!”—which is how this cake got its name. Duncan Hines published the “Sock It to Me Cake” recipe on the back of its boxed mix in the 1970s, and the rest is history. Love vintage baking?
How do you store a sock it to me cake?
You can store a Sock It to Me Cake like other pound cakes: in a cake stand or airtight container at room temperature for up to four days. It can also be stored in an airtight container in the refrigerator for up to one week. It may be stored in the freezer for up to 6 months (be sure to place in a sealed container or freezer bag first).
Sock it to Me Cake-Southern Butter Cake With A Generous Streusel Filling
- Sock It To Me Cake is a delectable Southern butter cake with a delightful streusel filling that makes it one of the best-tasting bundt cake recipes ever.
- It is also one of the easiest bundt cake recipes to make.
- As a matter of fact, this is one of the greatest cake recipes to utilize for special occasions such as Easter cakes, church activities, and other social gatherings.
- The best part is that it all begins with a box of cake mix!
- If you like your streusel to be on the exterior of the cake, you may substitute pineapple for the streusel and make a delicious hummingbird bundt cake instead.
Alternatively, you may omit the streusel entirely and make a thick Kentucky butter cake.It doesn’t matter which direction you go, your taste senses are going to be delighted!Take a look at it!
What Makes It So Great! Notes about the Recipe Recipe Variations Recipes that are similar
What I Love About This Recipe
- Originally created in the 1970s, Sock It To Me Cake has not lost any of its original taste. Are you ready for a trip down memory lane? This sumptuous cake blends the ease of a cake mix with the richness of a streusel filling to produce results that are ″totally out of this world, dude!″ The texture of this cake is that of a ″perfect butter cake″
- it is really moist
- it has the correct amount of sweetness
- OMG! It is absolutely delicious! That Streusel Filling, for example.
How To Make Sock It To Me Cake Recipe
- As the name suggests, this cake will ″sock it to me″ since that is exactly what it will do to your taste senses!
- However, putting it together doesn’t take much time or effort at all.
- Simply coat your bundt pan with cooking spray and then combine your cake mix and streusel in a separate dish.
- Pour some batter into the pan, followed by a layer of streusel, and then the remaining batter.
- You can make the glaze while your cake is cooling, and then you’re finished.
- This Sock It To Me cake is absolutely out of the box, but it is also extremely delicious.
- It should easily pop out of the pan with little effort, resulting in excellent outcomes.
- Even if you’re using a nonstick bundt pan, you’ll want to spray it well with baker’s cooking spray before you begin.
- Here are some additional suggestions to assist you prevent the most typical recurring hassles.
- How to Make a 9 x 13 in the following ways: If you don’t have a bundt pan, don’t be concerned about it!
This delectable cake is still available for you to create!Make the batter and filling according to the package directions.
- Spread approximately 2/3 of the batter into the bottom of a 9-by-13-inch pan that has been well-greased
- spread the cinnamon sugar filling equally over the batter
- and top with the remaining batter. Preheat the oven to 350°F (180°C). Allow to cool before removing from pan
- Glaze the cake, using a crisscross pattern or something more abstract to make it more appealing to the eye.
- **Our Insider Secrets**: There are a few of modest changes to our recipe for this cake that, in my humble opinion, make the finished cake even more delectable than the original.
- Our cake is only a smidgeon sweeter than most others bit the market.
- It’s not too sweet, on the other hand.
- This cake’s flavor is elevated to a whole new level by the addition of a small amount of additional sugar.
- It has a strong addictive quality about it.
You know you can’t stop with just one slice!In addition, we have a thicker tunnel of streusel filling going through the cake, which, let me tell you, is very delicious!
- Anyone who has attempted to bake a cake with delectable tiny jewels hidden within knows how difficult it can be.
- You carefully layer or sprinkle them in, but they always seem to end up in the bottom of the pan or on the floor of the pan.
- In order to avoid this, you’ll want to incorporate some dry cake mix into the streusel.
- It will aid in the suspension of the nuts in the cake batter while making the streusel deliciously sweet and crunchy.
Tools to Make
In order to make this stunning Sock It To Me cake, you will just need standard baking utensils. An electric mixer will assist you in getting the work done, and a nonstick bundt pan will be necessary for baking your cake.
How Long Can You Keep This In The Fridge?
The only problem with storing this Sock It To Me Cake is that it appears to vanish every time you turn around! Make sure it’s well-protected, possibly in a cake saver with cling film securely wrapping over any cut ends. It will keep fresh and delicious for up to a week in the refrigerator, but it will be devoured far before that.
Can You Freeze This?
- Sock It To Me cake keeps very well in the freezer.
- I would recommend double covering the package, giving particular attention to the hole in the centre.
- Before or after freezing, apply a glaze to the surface.
- Your cake may be thawed gently in the refrigerator overnight, or you can just leave it out on the counter for a few minutes.
The amount of time required to thaw can vary depending on whether you’re working with individual pieces or a complete cake.
Make Ahead Tips
Because the rich, sweet, velvety smooth flavor of this Sock It To Me cake only improves with time, let it cool fully before coating it with icing or frosting. The cake comes together in about 20 minutes, and the rest of the time is spent baking it in the oven. I prefer to bake the cake and store it in the refrigerator overnight before adding the glaze on the day before serving.
As a result, this decadent Sock It To Me cake is a hybrid between all of the greatest components of pound cake and coffee cake, and it goes well with a steaming cup of coffee. It’s the great afternoon pick-me-up, or it may be used to bring to a pleasant church potluck gathering. This cake must be served alongside other desserts such as apple coffee cake, eggnog cake, and hummingbird cake.
- If this wonderful experience has piqued your interest in moist, scrumptious pound cake, you can whip up a bourbon pecan pound cake with a few easy substitutions. One other amazing choice is sour cream coffee cake, which is great for breakfast and is ridiculously tasty. It’s incredibly tasty and much simpler to make than you may expect. Aside from that, there’s never a bad moment to have coffee cake.
Sock It To Me Cake
- Sock it to me, dude. The cake has a particularly Southern richness to it, as well as a sweet moist texture and a cascading stream of cinnamon streusel that is absolutely delightful. Preparation time: 20 minutes Preparation time: 45 minutes 1 hour and 5 minutes is the total time. Servings: 8 to 12 people 1 box butter cake mix
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup water
- 4 eggs
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 3 teaspoons powdered cinnamon
- 1/2 cup brown sugar
- 1 1/2 cups chopped pecans
- 1 1/2 cups toasted pecans
- 1 cup sifted confectioners’ sugar
- 2-4 tablespoonsmilk
- 2 tablespoonsspecans diced
- Preheat the oven to 375 degrees Fahrenheit. Nonstick cooking spray should be sprayed into a 10-cup bundt pan.
- 2 Tablespoons of cake mix should be transferred to a small bowl and kept away for later use.
- Using a handheld electric mixer on high speed for 2 minutes, combine the remaining cake mix, sour cream, oil, water, eggs, sugar, and vanilla in a large mixing basin.
- 2 tablespoons of the leftover cake mix, brown sugar, cinnamon, and nuts should be mixed together and set aside.
- Pour approximately 3/4 of the batter into the prepared pan, and then sprinkle the cinnamon sugar mixture in the middle of the batter to finish. Distribute the remaining batter equally over the cinnamon-sugar layer, spreading it out evenly.
- Preheat the oven to 350°F and bake for 45-55 minutes. Allow for 25 minutes of cooling time before removing from pan. Allow for thorough cooling on a wire baking rack.
- In a medium-sized mixing bowl, whisk together the powdered sugar and 2 tablespoons of milk until completely smooth. If extra milk is required, add it very gently so that the mixture does not become too thin, until the correct consistency is attained.
- Drizzle the glaze over the top of the cake. Place 2 tablespoons chopped nuts on top of the dish and serve immediately.
Fans Also Made:
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- COMMENT ON THIS RECIPE One-twelfth of the recipe provides 459 calories, 60 grams of carbohydrates, 4 grams of protein, 24 grams of fat, 9 grams of saturated fat, 65 milligrams cholesterol, 307 milligrams sodium, 120 milligrams potassium, 1.6 grams fiber, and 46 grams of sugar.
- Vitamin A is 205 international units, Vitamin C is 0.3 milligrams, calcium is 55 milligrams, and iron is 0.8 milligrams.
- You’re Going to Want Seconds.
- The content and photos are protected by intellectual property rights.
We invite you to share this dish with your friends and family.It is highly forbidden to copy and/or paste whole recipes into any social networking platform, website, or blog.
More Easter Dessert Recipes
- This Sock It To Me Cake is a 5-star dish that is simple to make and can be served for practically any occasion. Here are a few more Easter dessert recipes that you may find appealing. Lemon Pound Cake — A pound cake with sweet lemony notes that is really excellent.
- Peach Pound Cake — ripe, delicious peaches are incorporated into a moist, sweet pound cake for ultimate indulgence.
- A moist, refreshing, and altogether delectable Lemon Bundt Cake
- Lemon Bundt Cake
- A faint strawberry taste permeates this delicious strawberry bundt cake that is wonderfully moist and silky.
- Strawberry Pound Cake — Indescribably delicious, with a surprising burst of strawberry flavor
- This very delicious Sock It To Me Cake combines the deliciousness of a Southern butter cake with the moist sweetness of a coffee cake and a stream of cinnamon streusel to create a cake that is both moist and sweet.
- It has a calming effect on your mouth.
- Plus, it’s very simple to put together, and you’ll seem like a total rock star in the kitchen as a result.
- Believe me when I say that they will want seconds!
- The recipe for Duncan Hines’ Sock It To Me Cake was actually posted on the boxes for years after it was created.
″Sock It to Me Cake″ Is the 1970s Recipe We Can’t Get Enough Of
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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!
Why Is It Called “Sock It to Me Cake”?
- During the late 1960s and early 1970s, the term ″sock it to me″ was widely used.
- In Aretha Franklin’s 1967 smash song, ″Respect,″ the word appears in the outro.
- 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.
- 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?
- 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.
- 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.
- 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.
- 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?
Keeping a Sock It to Me Cake at room temperature for up to four days is the same as storing other pound cakes: 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 fridge. For a maximum of 6 months, it can be kept in the freezer (be sure to place in a sealed container or freezer bag first).
Old-Fashioned Carrot Cake with Cream Cheese Frosting
- This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year.
- Sugary carrots and a dash of cinnamon are sprinkled throughout the dish.
- The fluffy buttery frosting is delectable, especially when chopped walnuts are included in.
- 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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Classic Pineapple Upside-Down Cake
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My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It’s a beautiful dessert for any occasion, and it’s especially nice served alongside a summer lunch. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey
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My German great-grandmother is credited with creating this cake recipe, which I believe she did. Upon my wedding day, my mother presented me with a copy of the document, which I intend to one day pass on to my children. —Stephanie Travis, Fallon, Nevada, United States
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This was usually referred to as Mama’s ″never-fail″ dish. Since I’ve won contests with this lazy daisy cake, I’m going to assume the same is true for me as well. Whenever I have this delicious dish, it always brings back happy memories of Mama. Carrie Bartlett of Gallatin, Tennessee, sent in this message.
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My grandma used to bring this lovely cake over to my house while it was still warm from the oven. The combination of the fiery apple taste and the sweet cream cheese icing made this a dish that we cherished for years to come. Despite the fact that I’ve lightened it up, it remains a family favorite. Turlock, California resident Laurie Conrad wrote this testimonial.
Grandma’s Tandy Kake
This dish was created by my grandma for all of our family gatherings. Everyone enjoys it so much that I now prepare it for every party we attend or host. —John Morgan III, Lebanon, Pennsylvania, U. S. A.
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This is the perfect treat for chocoholics, such as me. I make this decadent, melt-in-your-mouth torte on a regular basis for special occasions. For a lovely touch, sprinkle it with confectioners’ sugar. KAYLA ALBERT (Freeport, Illinois) says:
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Because I am the mother of three kids, sweets are a must-have in my home! For this cake, I buy ripe fruit on sale and freeze it until I’m ready to bake it. My banana cake with cream cheese icing is a favorite among friends and family members who gather for picnics and meals with me. —Bonnie Krause, a resident of Irvona, Pennsylvania
Coconut Italian Cream Cake
Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake. Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.
Classic Tres Leches Cake
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A friend of ours prepared this beautiful angel food cake for our daughter’s wedding, using a recipe she’s been using for decades. It is, without a doubt, one of the greatest angel food cake recipes I have come across. Slices can be served simply or topped with fresh fruit for a festive presentation. Doon, Iowa resident Marilyn Niemeyer writes:
Walnut Honey Cake
This delightfully light and fluffy confection practically melts in your tongue. With the advent of stand mixers, it’s no longer necessary for my grandmother’s kitchen assistant to put up the necessary effort to prepare the dish. Lawrenceville, Georgia resident Lilly Julow writes:
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- No one will suspect that using a cake mix will make the recipe easier.
- The typical pumpkin and spices, as well as the delightful maple glaze, give it a homemade flavour that is quite delicious.
- Texas resident Barbara Elliott contributed to this article.
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Spicy Applesauce Cake
This cake travels and slices well, making it ideal for a picnic. With chocolate chips, walnuts, and raisins, it’s sure to be a hit with everyone. Marianne Platt lives in Sequim, Washington.
I guarantee you that this sparkly fruitcake is very delicious. Even my friends and family members who aren’t generally fans of fruitcake rave about how delicious this cake is! — Sharon Hoffman and Donna, both from Texas
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It was in Ecuador some years ago that I had my first taste of tres leches cake. As a result, I’ve tweaked the recipe a bit by using some of my favorite components, such as chocolate and coconut. This version also contains a dash of rum, making it a special treat for adults only. • Lisa Varner, from El Paso, Texas
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That this gingerbread pleasure is so intensely flavored and delectable is something I appreciate. This cake is best enjoyed when still warm from the oven with a generous dollop of vanilla bean ice cream for frosting on top. Swastika, Ontario resident Raymonde Bourgeois
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After retiring from teaching, I’ve found that I have more time to devote to baking. It’s no surprise that this buttermilk pound cake is my most popular. It is a really southern dish, and one that I believe cannot be topped—once folks have tried it, they will never use buttermilk in any of their other recipes again. The following is a letter from Gracie Hanchey of De Ridder, Louisiana:
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My recipe yields two loaf-sized sweets, which are ideal for serving to a group of people. Both the cake and the icing have a strong spiced rum taste that stands out. • Christine Russell, from Littleton, New Hampshire
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This cake has the same delicious flavor as the famous butter pecan ice cream flavor, thanks to the addition of pecans and butter. • Becky Miller, from Tallahassee, Florida
Sock It To Me Cake Recipe
- Checklist for Instructions First, we’ll have a look at what to do. Preheat the oven to 325 degrees Fahrenheit. Spray a Bundt pan (14- to 16-cup capacity) with baking spray. Using a stand mixer fitted with the paddle attachment, cream the butter on medium speed for 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl. With the mixer running on medium speed, gradually add the granulated sugar, beating until light and fluffy, 3 to 5 minutes, pausing occasionally to scrape down the sides of the bowl. In a separate bowl, whisk together the eggs one at a time until barely incorporated after each addition. Step 2: In a medium-sized mixing basin, whisk together the flour, salt, and baking soda until well combined. With the mixer running on low speed and mixing until just incorporated after each addition, alternately add the flour mixture and the sour cream to the butter mixture, beginning and finishing with the flour mixture in the middle. 1 tablespoon of the vanilla extract should be added at this point.
- Step 3 In a medium-sized mixing basin, whisk together the flour, salt, and baking soda. With the mixer running on low speed and mixing until just incorporated after each addition, alternately add the flour mixture and the sour cream to the butter mixture, beginning and finishing with the flour mixture in the middle. 1 tablespoon of the vanilla extract should be added at this point.
- Step 4 Pour half of the batter into the pan that has been prepared. In a small mixing dish, combine the toasted nuts, brown sugar, and cinnamon
- spread equally over the batter in the baking pan. Using a spatula, carefully spread the remaining batter over the pecan mixture in a uniform layer. Bake in the preheated oven for 60 to 75 minutes, or until a long wooden pick inserted in the center of the cake comes out clean. Refrigerate for 15 minutes in the pan on a wire rack
- remove from pan and allow to cool fully on a wire rack, about 2 hours.
- Step 5 In a medium-sized mixing basin, whisk together the powdered sugar, milk, and remaining 1 teaspoon vanilla extract until smooth. Pour the glaze over the cooled cake.
Sock It to Me Cake Is a Classic Dessert That Southerners Love
- Find out more about this nostalgic classic.
- Some people associate the term ″sock it to me″ with Goldie Hawn’s pixie cut, go-go dancing, and the famous 1960s television sketch comedy show Rowan & Martin’s Laugh-In, which was responsible for coining this once-popular catch phrase.
- Others think of the letters R-E-S-P-E-C-T and the late, great Aretha Franklin (although her name is pronounced more like ″sockittomesockittome…″).
- There are also others who think of cake when they think of dessert.
- Yes, there is cake.
To no one’s surprise, the Sock It to Me Cake was also created around this time period.There’s a ribbon of cinnamon-spiced pecan streusel running through this soft yellow cake, and a layer of lustrous vanilla icing on top to finish it off.It is only after the cake has been sliced that the streusel is visible, providing a pleasant surprise to an otherwise plain-looking cake.
Many recipes ask for the use of sour cream in the batter, which imparts a characteristic tang that helps to balance out the sweetness of the streusel filling and make it more moist.That type of straightforward, substantial cake is best served in the afternoon with a cup of hot coffee.Duncan Hines contributed to the cake’s widespread popularity by included the recipe on the back of their yellow cake mix box.Almost every recipe you’ll find nowadays calls for a yellow or butter cake mix, which is not surprising.It is most typically baked in a Bundt pan, although a tube pan would also work nicely for this recipe.
- If you want a nice swirl in the centre of your cake, pour half of the batter to the pan, crumble the streusel mixture over the batter, and then completely cover the streusel with remaining batter, as seen in the photo.
- So, what is the significance of the name Sock It to Me?
- Even though it is unknown what inspired the cake’s moniker, the phrase ″tell me″ or ″give it to me,″ as it was often used in the 1960s and 1970s, typically means ″tell me″ or ″give it to me.″ Would you want a slice of cake with your coffee?
- Sock it to me in the shins!
Sock It to Me Cake Recipe – Food.com
- Originally printed on the back of a Duncan Hines cake mix box, this delectable recipe may be made with any decent cake mix of your choice. container of 18 ounces cake mix made with butter or an 18-ounce bag of cake mix a box of yellow cake mix
- a teaspoon of cake mix (set aside)
- The serving size is 1 (89) g, and the number of servings per recipe is 12 AMT.
- PER SERVING percent.
- PERFORMANCE ON A DAILY BASIS Nutritional Values: Calories: 431.8 Calories from Fat: 200 g 46 percent 22.3 g total fat (34% of total fat) 25 percent of calories come from saturated fat (5.1 g).
- Carbohydrates in total amount (53.6 g, or 17 percent) Dietary Fiber 1.7 g (6% of total calories) Sugars 35.9 g 143 percent (35.9 g)
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare a 10-inch tube or bundt pan by greasing and flouring it.
- Filling: In a medium-sized mixing bowl, combine 2 tablespoons cake mix with the brown sugar and cinnamon
- set aside. toss in the pecans
- In a large mixing bowl, combine the remaining cake mix, eggs, sour cream, oil, water, and sugar
- set aside.
- 2-minute period of mixing on medium speed using an electric mixer
- Two-thirds of the batter should be poured into the pan, followed with struesel filling.
- Pour the remaining batter over the filling.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean
- remove from oven and cool.
- Refrigerate for 25 minutes before inverting onto a serving platter and let it cool fully.
- In a small mixing dish, combine the confectioners’ sugar and the milk
- set aside.
- Combine all of the ingredients until smooth, then pour over the cake
RECIPE MADE WITH LOVE BY
″This really delicious recipe is taken directly from the back of a Duncan Hines cake mix box, but any excellent cake mix would suffice.″ ″
Sock it to Me Cake V
- First 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.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.This cake is essentially a sour cream pound cake with a strip of nuts and spices running through the middle of it.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.
- This cake was really moist and tasty, and I would definitely make it again.
- 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!).I also used a small amount of butter in the cinnamon, sugar, and nut layer.It assisted in binding and saturating the layer.
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.
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!I created this cake and gave it to everyone of my in-laws since not only was it delicious, but I made it from scratch, which was unlike their cake.This cake was simple to make, and the flavor was fantastic!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!This is a pretty nice cake.I was wondering whether there was a mistake with the cinnamon.It was a little too much for my liking.I’ll use 3 teaspoons instead of the 3 tablespoons that the recipe called for next time.This is a fantastic dish!
- 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!
- 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.
- 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.This cake is just 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!
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!It’s a good recipe; it only needs a few little 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.I’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.This dish is one of my favorites since it is cooked from scratch and is really delicious!Once I made a few little adjustments, the cake was delicious.If you have a gas stove, turn the oven down to 325 degrees and add 1 extra stick of butter.
2 teaspoons of cinnamon, and bake for 1 hour to 15 minutes.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.great dish that is quite delectable 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.
- 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.
- It was simple to make and delicious; I plan to use it as a coffee cake in the future.
This cake is just too hefty for its own good.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.
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.then 2 tablespoons brown sugar In the center layer, add 1 teaspoon cinnamon and 2 teaspoons nuts.
It all comes down to personal preference.I prepared this recipe just as I did my last one, and it was delicious!It was quite tasty when I tasted it!I’ll cook it for only 75 minutes the next time.It was nearly completely charred when cooking it for 90 minutes.Once the cake has cooled, it 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.I definitely loved creating this cake, albeit I think there was a little too much cinnamon in it.
Next time, I’ll use only 1 tablespoon of cinnamon instead of three, add more nuts, and reduce the cooking time by 30 minutes.This cake tasted ok, but the texture was a touch rubbery, which was not what I was expecting.Perhaps I baked it for too long; I baked it for 1 hour at 325 degrees; I also made a few modifications to the cinnamon mixture in response to the feedback.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.
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.
- 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.
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!Terrible DRY AS A DRY DAY!
I LISTENED TO THE INSTRUCTIONS 90 minutes is just too long, even after lowering the temperature, it is still way too long.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.
This is just what I had been hoping 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.
- 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!
- 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.When I inquired about it, he responded by saying, ″Don’t change my recipe next time!″ Keep it exactly as it is now.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!* 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.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 very sweet.Three teaspoons of cinnamon is completely erroneous.
The top crust is dry and firm.Nooo!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 unique glaze that does not include a lot of confectioners sugar) was brushed over and then drizzled on, with nuts sprinkled on top the next time I make it.
- The glaze will solidify and hold the nuts in place.
- I bake quite a bunch, and the density was once again the most difficult issue to overcome.
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.prepared 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.
- This cake was quite simple to put together.
- I used a tube pan to bake it.
- The cake was exceptionally tall and delicious.
- Based on earlier reviews, I only used 1 tablespoon cinnamon and roughly 1 cup of pecans in my recipe this time.
- I did, however, add a little amount of butter to my pecan, cinnamon, and brown sugar combination.
I cooked it at 325 degrees for 75 minutes, as recommended in the reviews.Everything about it was PERFECT!After a few tweaks, this cake turned out rather well.Instead of three teaspoons of cinnamon, I used two tablespoons.
I lowered the temperature to 330 degrees Fahrenheit.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.
- 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.
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.
- 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:
- To make this funky cake, you’ll need a few supplies: If you prefer a box mix, we recommend Duncan Hines Classic Butter Golden Cake Mix. You may also create your own using our recipe for yellow butter cake or your favorite box mix. Whatever method you choose, make sure to put aside 1 1/4 cups of the dry cake mix to combine with the nuts and brown sugar before proceeding.
- Various sugars — you’ll need white sugar, brown sugar, and powdered sugar
- This recipe calls for more eggs than most cake mixes ask for
- nonetheless, this is a good thing.
- If you don’t have any vegetable oil on hand, you may use any milder taste oil.
- To make the cake moist and delicious, use sour cream as a moistener.
- The use of ground cinnamon provides additional flavor and contributes to the great taste of this cake.
- A classic choice, pecans can easily be substituted with almonds or walnuts.
- Whatever milk you have on hand can be used
- however, it is recommended that you use whole milk rather than skim.
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 frosting over the top.Once the frosting is applied, slice the cake and serve it to your guests.
Why Do They Call It Sock It To Me Cake?
Sock it to me cake is a traditional (old school) yellow cake recipe that is delicious and easy to make. It first appeared in the 1970s and was made using yellow cake, sour cream, a