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

Name: World's BEST Sock-It-To-Me Cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 12-16
Cuisine: American
Ingredients: CAKE; 1 1/2 stick butter, room temp; 3 c sugar; 1/4 c canola oil; 1 1/2 Tbsp vanilla extract; 3 c cake flour, sifted; 6 large eggs, room temp; 1 pinch salt; 1 c sour cream; FILLING; 2 Tbsp cake batter, reserved; 1 1/2 c walnuts, chopped; 1/2 stick butter, room temp; 3 tsp cinnamon; 4 Tbsp dark brown sugar; GLAZE; 2 Tbsp evaporated milk; 1 c powdered sugar; 1 tsp vanilla extract

By Jennifer J
@chocolate_cutie

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 a cup of coffee.

Note: 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. The Test Kitchen

Rating:

★★★★★ 12 votes5

Comments:

55 Comments

Serves:

12-16

Prep:

20 Min

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

CAKE
1 1/2 stick

butter, room temp
3 c

sugar
1/4 c

canola oil
1 1/2 Tbsp

vanilla extract
3 c

cake flour, sifted
6 large

eggs, room temp
1 pinch

salt
1 c

sour cream
FILLING
2 Tbsp

cake batter, reserved
1 1/2 c

walnuts, chopped
1/2 stick

butter, room temp
3 tsp

cinnamon
4 Tbsp

dark brown sugar
GLAZE
2 Tbsp

evaporated milk
1 c

powdered sugar
1 tsp

vanilla extract
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How to Make World's BEST Sock-It-To-Me Cake

Step-by-Step

Preheat oven to 350 degrees.
Butter and flour a large bundt or tube pan. Please make sure that the pan is buttered and floured very, very well.
For cake, in a large mixing bowl, cream together 1 1/2 sticks butter and sugar for about 3-5 minutes.
Add one egg at a time. Lightly beat in each egg before adding next.
Add 1 1/2 tbsp of vanilla extract and oil; mix.
Add 1 1/2 cup of flour and pinch of salt; beat well.
Beat in 1/2 cup of sour cream; mix well.
Next, add remaining flour; beat well.
Add, the remaining 1/2 cup of sour cream; beat well.
Pour half of the cake batter into the pan; set aside.
For filling, in a medium bowl add walnuts, brown sugar, 1/2 stick of butter, 2 Tbsp cake batter, and cinnamon.
Mix until well incorporated, but not creamed. It should clump together.
Sprinkle all of the filling around the cake batter that is in the pan.
Pour remaining cake batter on top of the filling.
Tap the pan on the counter to remove air bubbles and bake for 1 hour 20 mins.
Remove cake from pan and allow to slightly cool.
For the glaze, while the cake is cooling, in a medium size bowl, add powdered sugar, tsp of vanilla, and milk.
Mix very well.
Pour over warm cake.
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.