Sock It To Me Cake

Posted: May 2

Time: 1 hour 50 minutes

Yield: 6 servings

recipe image

You will have all the r-e-s-p-e-c-t for the Sock It To Me Cake. The beautiful, buttery, golden-brown bundt cake is what you want. The creamy, sugary glaze delightedly drizzled atop is what you need. The pecan swirled Sock It To Me Cake has got it all, and every piece is sure to have you singing, "Sock it to me, sock it to me, sock it to me," just like Aretha.


For the cake:
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
1 (8-ounce) container sour cream, full-fat
1 1/4 cups pecans, chopped, toasted, and divided
3 tablespoons brown sugar, packed
2 teaspoons ground cinnamon
For the glaze:
2 cups powdered sugar
3 tablespoons whole milk
2 tablespoons maple syrup
1/2 teaspoon maple extract, optional


Step 1

Preheat the oven to 325 degrees F.

Step 2

Generously coat the inside of a 10 or 12-cup bundt pan with baking spray and flour. Set the pan aside.

Step 3

In a large bowl, combine the flour, baking soda, and salt, whisking until it is combined. Set aside.

Step 4

In a bowl, add the softened butter and beat with a hand or stand mixer on medium until creamy, about 1 minute.

Step 5

Sprinkle in the sugar to the butter mixture and beat until it transforms from yellow and grainy to pale and light, about 7 minutes on medium.

Step 6

Add the 6 eggs, one at a time, to the butter mixture, beating well after each addition before adding the next egg.

Step 7

Add the vanilla extract to the butter mixture and beat on medium until just combined.

Step 8

Reduce the speed of the mixture to the lowest setting.

Step 9

Add the flour mixture to the butter mixture, alternating with the sour cream in three additions.

Step 10

Mix the batter until it is just combined, be sure not to overmix.

Step 11

Pour 1/2 of the batter into the prepared bundt pan.

Step 12

In a small bowl, combine 1 cup of chopped pecans with the brown sugar and ground cinnamon, stirring to combine.

Step 13

Sprinkle the brown sugar mixture over the batter.

Step 14

Pour the remaining batter over the brown sugar mixture and smooth the top of the batter.

Step 15

Place the bundt pan in the oven.

Step 16

Bake until a cake tester or skewer stuck deep into the center of the cake comes out clean, about 60-70 minutes.

Step 17

Take the cake out of the oven and let it rest on a cooling rack for 10 minutes.

Step 18

Use a butter knife or small spatula to go around the edges of the pan.

Step 19

Invert the pan so that the cake comes out.

Step 20

Let the cake cool to room temperature.

Step 21

When the cake is cooled, whisk the powdered sugar, milk, maple syrup, and maple extract together until creamy.

Step 22

Spoon the glaze over the cake.

Step 23

Top the cake with the remaining 1/4 cup of chopped pecans.

Step 24

Slice and serve.

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