Real Recipes From Real Home Cooks ®

world's best sock-it-to-me cake

(15 ratings)
Blue Ribbon Recipe by
Jennifer J
Seattle, WA

Ever since I was a little girl, Sock-It-To-Me cake has been my favorite cake. 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.

Blue Ribbon Recipe

Member's Choice Jennifer's version of a Sock-It-To-Me Cake is out of this world good. The from-scratch cake is like a buttery, tender pound cake with a cinnamon walnut filling. The filling is almost like a cinnamon roll filling. It makes this cake really special. Drizzling the glaze on top adds just the right amount of sweetness. This is a divine dessert or a heavenly treat served with a cup of coffee.

— The Test Kitchen @kitchencrew
(15 ratings)
yield 12 -16
prep time 20 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For world's best sock-it-to-me cake

  • CAKE
  • 1 1/2 stick
    butter, room temp
  • 3 c
  • 1/4 c
    canola oil
  • 1 1/2 Tbsp
    vanilla extract
  • 3 c
    cake flour, sifted
  • 6 lg
    eggs, room temp
  • 1 pinch
  • 1 c
    sour cream
  • 2 Tbsp
    cake batter, reserved
  • 1 1/2 c
    walnuts, chopped
  • 1/2 stick
    butter, room temp
  • 3 tsp
  • 4 Tbsp
    dark brown sugar
  • 2 Tbsp
    evaporated milk
  • 1 c
    powdered sugar
  • 1 tsp
    vanilla extract

How To Make world's best sock-it-to-me cake

Test Kitchen Tips
This cake is really big and it takes up an entire bundt pan when baked. The bake time is long which is needed for the cake size. The edges do burn slightly but the cake is still delicious.
  • 1
    Preheat oven to 350 degrees.
  • Butter and flouring a Bundt pan.
    Butter and flour a large bundt or tube pan. Please make sure that the pan is buttered and floured very, very well.
  • Creaming butter and sugar.
    For cake, in a large mixing bowl, cream together 1 1/2 sticks butter and sugar for about 3-5 minutes.
  • Slowly adding eggs.
    Add one egg at a time. Lightly beat in each egg before adding next.
  • Adding oil and vanilla extract to the creamed butter.
    Add 1 1/2 tbsp of vanilla extract and oil; mix.
  • Adding flour to the batter.
    Add 1 1/2 cup of flour and pinch of salt; beat well.
  • Beating in sour cream.
    Beat in 1/2 cup of sour cream; mix well.
  • Adding remaining flour to the batter.
    Next, add remaining flour; beat well.
  • Adding remaining sour cream to the batter.
    Add, the remaining 1/2 cup of sour cream; beat well.
  • Pouring half the batter into the Bundt pan.
    Pour half of the cake batter into the pan; set aside.
  • Butter, nuts, cinnamon, cake batter, and brown sugar in a bowl.
    For filling, in a medium bowl add walnuts, brown sugar, 1/2 stick of butter, 2 Tbsp cake batter, and cinnamon.
  • Combining the filling ingredients.
    Mix until well incorporated, but not creamed. It should clump together.
  • Sprinkling the filling over the cake.
    Sprinkle all of the filling around the cake batter that is in the pan.
  • Pouring remaining batter into the Bundt pan.
    Pour remaining cake batter on top of the filling.
  • Baking the cake in the oven.
    Tap the pan on the counter to remove air bubbles and bake for 1 hour 20 mins.
  • Cooling the cake on the counter.
    Remove cake from pan and allow to slightly cool.
  • Powdered sugar, milk, and vanilla extract added to a bowl.
    For the glaze, while the cake is cooling, in a medium size bowl, add powdered sugar, tsp of vanilla, and milk.
  • Whisking glaze ingredients together.
    Mix very well.
  • Glaze drizzled over the cake.
    Pour over warm cake.
  • World's best sock-it-to-me cake with glaze drizzled on top and nuts sprinkled.
    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.