Sock It To Me Cake

Date:December 16, 2025 1:49 pm

My version of Sock It To Me cake is buttery, sweet, and moist with a layer of pecan streusel in the middle. A serious must-bake cake made from scratch that makes a great impression. Simply irresistible, especially around the holidays!

A sweetly decadent Sock it to Me Cake perfect for the holidays.

 

I like to think of myself as a positive person. With all that can happen to us in life, we need to keep looking on the bright side. And that’s exactly why I love cooking! It’s my happy place, and it gets me away from all the noise.

Thanks, Auntie, for inspiring me and for giving me an incredible love for good food. And comfort food is the most inspiring of all. Particularly when it involves butter and nuts.

Forking into a nutty, buttery cake with pecan streusel.

How it Got Its Name

If you love Aretha Franklin, then you’ve heard the expression sock it to me, which means give it to me. While she made the phrase popular in the 60s, it took Duncan Hines to turn it into a cake. And what a cake it is.

A standard butter cake laced with pecan streusel. How could it not be good? But as convenient as the box is, you know from scratch is going to be a whole lot better.

The ingredient list.

How to Make Sock it to Me Cake

Get out the pecans, sift the dry ingredients, then cream the butter and sugar.Get out the pecans, sift the dry ingredients, then cream the butter and sugar.
  1. Arrange the pecan halves on the bottom of the pan in a single layer, and set aside.
  2. Sift the flour, salt, and baking powder into a medium bowl, and set aside.
  3. Cream the butter and sugar until fluffy and starting to look white (4-5 minutes).
Mix the wet and dry ingredients and make the pecan streusel.Mix the wet and dry ingredients and make the pecan streusel.
  1. Add the sour cream and continue mixing.
  2. Stir in the eggs, one at a time, beating the mixture well between each addition. Then sift the dry ingredients, and add milk and vanilla extract. Stir well.
  3. Streusel: Mix the chopped pecans, brown sugar, cinnamon, nutmeg, salt, and butter in a medium bowl until fully combined.
Layering the cake batter with the pecan streusel, then baking it.Layering the cake batter with the pecan streusel, then baking it.
  1. Spoon half the batter into the pan and spread it out with a knife. Sprinkle the pecan filling over it. Then spoon the rest of the batter into the pan, completely covering the streusel.
  2. Bake for 50-60 minutes or until a cake tester comes out clean.
  3. Cool, place a serving plate over the cake pan, and carefully flip the cake onto it.
Making the glaze,Making the glaze,
  1. Whisk the confectioners’ sugar and milk, adding more milk by the drop as needed to make the glaze smooth and pourable. Drizzle over the cake, slice, and enjoy.
Freshly baked Sock it to Me cake just in time for the holidays.Freshly baked Sock it to Me cake just in time for the holidays.

Recipe Tips and Variations

  • Add a splash of rum for an even more festive spirit for the holidays.
  • Room temperature ingredients are easier to cream into a smooth batter.
  • Feel free to swap out the pecans for walnuts or almonds.

Make Ahead and Storage Instructions

The perfect make-ahead cake, it will last in the fridge for 3-4 days. It also freezes well, whole or in individual slices, for that surprise guest or unexpected craving. Well wrapped, it should stay good for 3-4 months in the freezer.

Slicing up and enjoying a buttery cake with pecans.Slicing up and enjoying a buttery cake with pecans.

Food Pairing Ideas

A delicious holiday menu includes ham or turkey, garlic mashed potatoes, homemade gravy, and sauteed Brussels sprouts. Then, cake is always a beloved finish.

More Southern Cakes

About Imma

Watch How to Make It

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This blog post was originally published in June 2020 and has been updated with additional tips, new photos, and a video.

Prep: 20 minutes

Cook: 50 minutes

Total: 1 hour 10 minutes

Southern

The Cake

  • Preheat the oven to 350℉ (180℃). Grease and flour a 10-inch Bundt or tube pan, or use baking spray instead. Add the pecan halves to the bottom of the pan in a single layer, and set it aside.

  • Sift the flour, salt, and baking powder into a medium bowl, and set aside.

  • Using a mixer, cream the butter and sugar on medium to high speed until fluffy and starting to look white (4-5 minutes). Add the sour cream and continue mixing.

  • Stir in the eggs, one at a time, beating the mixture well between each addition. Sift the flour, salt, and baking powder into the batter, and then add milk and vanilla extract.

  • Stir well until everything is fully combined, scraping down the sides of the mixing bowl as you mix.

Pecan Streusel

  • Mix the chopped pecans, brown sugar, cinnamon, nutmeg, salt, and butter in a medium bowl until fully combined.

  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle the pecan filling over it. Then spoon the rest of the batter into the pan, completely covering the streusel.

  • Bake for 50-60 minutes or until a cake tester comes out clean.

  • Let it cool on a wire rack for at least 30 minutes. Place a serving plate over the cake pan and carefully flip the cake onto it. If all goes well, the cake pan will release.

  • Make sure to grease the bottom of the pan so the cake won’t stick to it.
  • You can replace sour cream with yogurt or buttermilk.
  • This cake is wonderful, with or without the glaze. You could also sift a little powdered sugar on top.
  • If you want to use a 9”x13” baking pan, spread about ⅔ of the cake batter into the pan. Sprinkle the pecan filling over it, and then add the remaining batter. Bake it for 45-55 minutes or until a  cake tester comes out clean.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Serving: 1slice| Calories: 771kcal (39%)| Carbohydrates: 95g (32%)| Protein: 10g (20%)| Fat: 41g (63%)| Saturated Fat: 15g (94%)| Polyunsaturated Fat: 7g| Monounsaturated Fat: 16g| Trans Fat: 1g| Cholesterol: 115mg (38%)| Sodium: 226mg (10%)| Potassium: 229mg (7%)| Fiber: 4g (17%)| Sugar: 54g (60%)| Vitamin A: 723IU (14%)| Vitamin C: 0.4mg| Calcium: 106mg (11%)| Iron: 3mg (17%)

Course: Dessert

Cuisine: Southern

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