Sock-It-To-Me Cake
A cake mix makes this popular sock-it-to-me cake easy to make and bake for any occasion or meal: breakfast, snack, or dessert!
I saw a sock-it-to-me cake in the NYT Cooking newsletter recently, and I remembered that I had a recipe for this delicious cake in my files. The cake is filled with a mixture of brown sugar, pecans, and cinnamon. It’s a delicious cake to make as a coffee cake or dessert, and in my version, a cake mix makes it super easy to fix and bake. Sock-it-to-me cake is usually baked in a Bundt or fluted cake pan or tube cake pan.
If you were around in the 60s, you might be familiar with the cake and the phrase. The cake has been a favorite since the 1960s, when the show Laugh-In popularized the phrase “sock it to me” on the comedy television show, “Rowan & Martin’s Laugh-In.” The phrase was also used in Aretha Franklin’s 1967 song, “Respect.” Richard Nixon even used the phrase when he appeared on Laugh-In in 1968.
What You’ll Like About This Dish
Simple shortcut. A boxed cake mix makes this Bundt cake quick and easy.
Retro appeal. It’s a nostalgic favorite with staying power—flavorful and fun.
Perfect any time. Serve it for breakfast, brunch, dessert, or snacks.
Customizable. Use different nuts, fillings, or even a scratch cake base.
Ingredient Notes
- Cake mix: Yellow, butter, or vanilla cake mix (15.25 ounces) is perfect for this recipe.
- Cinnamon + brown sugar: These create the classic swirl filling.
- Chopped pecans: Add crunch and flavor to the cinnamon-sugar center.
- Buttermilk: Adds tang and moisture to the batter—sour cream works too.
- Eggs + melted butter: Provide structure and richness.
- Powdered sugar + milk: For a simple vanilla glaze to drizzle over the top.
Steps to Make Sock-It-To-Me Cake
- Preheat the oven and generously grease and flour a Bundt pan.
- Combine a small portion of the cake mix with cinnamon, brown sugar, and pecans; set aside.
- Mix the remaining cake mix with buttermilk, eggs, and melted butter until smooth.
- Spoon half the batter into the pan and sprinkle with the reserved filling.
- Top with the remaining batter and smooth the surface.
- Bake until a skewer comes out clean, about 50 to 60 minutes.
- Let the cake cool in the pan for 10 minutes, then invert onto a rack.
- Make a glaze by mixing powdered sugar, milk, and vanilla until drizzleable.
- Drizzle the glaze over the cooled cake and let it set before slicing.
Tips for Success
- Use a good nonstick spray and flour to ensure easy removal from the Bundt pan.
- Tap the pan gently to remove air bubbles before baking.
- Let the cake cool before glazing to prevent the icing from melting off.
- If using salted butter, you can reduce or omit added salt if your mix includes it.
Recipe Variations
- Make it from scratch. Use your favorite 2-layer yellow or white cake recipe.
- Walnut filling. Swap pecans for chopped walnuts.
- Coconut swirl. Replace the nuts with sweetened shredded coconut.
- Raisin or chip mix. Replace half the nuts with raisins or mini chocolate chips.
- Sour cream version. Use sour cream in place of the buttermilk.
Serving Suggestions
- Serve slices with coffee or tea for brunch.
- Enjoy as a weekday breakfast or afternoon snack.
- Plate with fresh fruit for a light dessert.
- Bring to potlucks, bake sales, or holiday gatherings.
How to Store
Room temperature: Keep the cooled cake covered at room temp for up to 3 days.
Refrigerate: Store in an airtight container for up to 5 days—bring to room temp before serving.
Freeze: Wrap slices or the whole cake tightly in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge or on the counter.
Sock-It-To-Me Cake
Ingredients
- 1 box cake mix, 15.25-ounce, divided (yellow, butter, or vanilla)
- 2 1/2 teaspoons ground cinnamon
- 1/3 cup brown sugar, packed
- 4 large eggs
- 1 1/4 cups buttermilk
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Heat the oven to 375 F. Generously grease and flour a 12-cup Bundt cake pan or spray it with nonstick spray and dust with flour.
- Put 2 tablespoons of the cake mix in a small bowl; add the brown sugar, cinnamon, and chopped pecans. Set aside.
- Put the remaining cake mix in a mixing bowl. Add the buttermilk, vegetable oil, and eggs. Beat with an electric mixer on medium speed until smooth and well blended.
- Spoon half of the batter into the prepared pan; smooth it then sprinkle the reserved pecan mixture evenly over the layer.
- Top with the remaining cake batter and gently spread to cover. Tap the pan on the counter to release any trapped air.
- Bake the cake until it is set and a skewer inserted into the center of the cake comes out clean, about 50 to 60 minutes. Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully invert it onto a rack that is set over a sheet of foil or baking sheet. Let it cool while you make the glaze.
- For the glaze, sift the confectioners’ sugar into a medium bowl; add 1 1/2 teaspoons of vanilla and 2 teaspoons of milk; mix, adding more milk if too thick to drizzle.
- Drizzle the icing over the cooled cake.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
