World's BEST Sock-It-To-Me-Cake

Jennifer H Recipe

By Jennifer H chocolate_cutie

Ever since I was a little girl, Sock-It-To-Me cake has been my favorite cake for as long as I can remember. The brown sugar and cinnamon walnut clusters are my favorite part.

For over 25 years, the only time I will eat this cake is if a family member bakes it or if I buy a slice from a true soul food restaurant. Please do not attempt to buy this cake from your local grocery store or bake it using the recipe on the side of a cake box. You will be extremely disappointed.

I hope you love my family's recipe! Let me know. By the way, I love to eat this cake without the glaze.


Recipe Rating:
 3 Ratings
Serves:
12-16
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

3 c
cake flour or self-rising flour-sifted
6 large
eggs, room temp
3 c
sugar
1 1/2 stick
butter
1 c
sour cream
1 pinch
salt
2 Tbsp
cake batter, reserved
1 1/2 Tbsp
vanilla extract
1 1/2 c
walnuts, chopped
3 tsp
cinnamon
4 Tbsp
dark brown sugar
1 c
powdered sugar
2 Tbsp
evaporated milk
1 tsp
vanilla extract
1/2 stick
butter
1/4 c
canola oil

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Butter and flour a large bundt or tube pan. Please make sure that the pan is buttered and floured very very well
3
CAKE: In a large mixing bowl, cream together 1 1/2 sticks butter and sugar for about 3-5 minutes
4
Add one egg at a time and beat in each egg lightly
5
Add in the 1 1/2 tbsp of vanilla extract and oil/ mix
6
Add 1 1/2 cup of flour and pinch of salt and beat well
7
Beat in 1/2 cup of sour cream and mix well.
8
Next, Add remaining flour and beat well.
9
Add, the remaining 1/2 cup of sour cream and beat well.
10
Pour half of the cake batter into the pan and set aside.
11
FILLING: In a medium bowl add walnuts, brown sugar, 1/2 stick of butter, 2 tbsp cake batter, and cinnamon. mix till well incorporated, but not creamed. It should clump together.
12
Sprinkle all of the filling around the cake batter that is in the pan.
13
Pour remaining cake batter on top of the filling.
14
Tap the pan on the counter to remove air bubbles and bake for 1 hour 20 mins.
15
Remove cake from pan and allow to slightly cool
16
GLAZE: While cake is cooling, In a med size bowl, add powdered sugar, tsp of vanilla, and milk. Mix very well and pour over warm cake
17
For those who are not too fond of baking but still want to try this cake. I recommend Duncan Hines Golden Butter Recipe cake mix. Use number of eggs according to box instructions .Add half a cup of sour cream and follow the rest of my directions exactly.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
  • Comments

  • 1-5 of 35
  • user
    Felicia Williams fwms86 - Sep 26, 2013
    Yes Maam Ms. Jennifer,
    You're showing "OUT"!!!! Of course, I've "Pinched" the recipe and I'm going to try it, however I'll be substituting pecans for the walnuts because I'm not that fond of them in baked goods. Also, since I'm a southerner pecans rule (in my household anyway...lol). Nevertheless, thank you for your time and sharing your recipes. Felicia (Native Georgia Girl)
  • user
    Carol Martin Carol_Martin - Sep 26, 2013
    Hey sweetie pie , I think I would want it without the glaze also . It sounds like the flavor of the cake is all you need . Thank you for posting your recipe so quickly !!!! :) YOUR SPECIAL !!!
  • user
    Eddie Jordan EDWARDCARL - Sep 26, 2013
    Hello Jennifer H, This recipe is to die for I haven't made it yet, but mom used to make one just like it. GOD BLESS
  • user
    Toni T Toni6921 - Sep 26, 2013
    Jennifer, the last time I had a slice of this cake, I was very svelte, and was quite stunning in a short skirt!! Boy, was that a long time ago!! Thank you so much for posting your recipe. I really appreciate it. When I make it, I can tell my family that a good friend wanted to share something that she loved when she was growing up. The first time I had a slice of this cake, I was visiting California. It brings back fond memories.
  • user
    Jennifer H chocolate_cutie - Sep 28, 2013
    Thank You all so much.