Take pantry staples and make this easy vintage cake recipe called Sock It To Me Cake. It’s a yellow butter cake with cinnamon swirl and sweet glaze.
I don’t know who thought of the idea of cake for breakfast, but whoever did was brilliant. Add a touch of cinnamon and maybe a few chopped nuts to a cake and boom. Breakfast.
This breakfast cake has a crazy name: Sock It to Me Cake. Although I found this recipe in one of my grandma’s old church cookbooks, it is not an uncommon cake. But it is one everyone needs in their cake recipe stash!
Why you’ll love this cake:
- uses a box cake mix
- cinnamon brown sugar swirl
- sweet vanilla glaze
- pretty bundt cake presentation
- a great make-ahead cake!
Why is it called Sock it To Me Cake?
This cake dates back to at least 1972 and could be a reference to Rowan and Martin’s “Laugh-In”, a comedy show that ran from 1968-1973 (source). It’s unsure where this exactly comes from, but it’s a delicious cake anyway!
Duncan Hines made this cake popular back in the day. And we’re so glad they did!
How to Make Sock It To Me Cake
- Prepare. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 2 ½ quart bundt cake pan.
- Mix. In a large bowl, combine the cake mix, sugar, and butter using a hand mixer. Add the eggs, one at a time, mixing between each addition. Add in the vanilla and sour cream. Mix well. Fold in the pecans.
- Assemble. Pour half of the batter into the prepared pan. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this over the cake batter in the pan. Pour or spoon the remaining cake batter into the pan. Use a spatula to make sure it is even across the pan if needed.
- Bake. Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
How long do you let a bundt cake cool in the pan? Every recipe is different, but we generally remove our cakes at about 10 minutes cooling time. This will ensure the cake comes out cleanly before any sugar cools and hardens.
Many don’t think a glaze is even needed for this cake, but in my opinion? Gimme all the glaze. It only makes cakes better!
- Use Greek yogurt instead of the sour cream. You’ll save some calories from fat.
- Double the cinnamon filling for more of a cinnamon swirl inside.
- Use almond extract in the cake and glaze for a delicious twist.
- Love glaze? Make a double batch!
- Add a touch of rum or rum extract to the cake and glaze.
- Make as muffins or in a 9×13 baking pan. Just watch the baking times!
Sock It To Me Cake
For the cake:
- 1 box Butter Golden cake mix (15.25 ounce size)
- 1/2 cup granulated sugar
- 3/4 cup softened butter
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces sour cream
- 1 cup chopped pecans
For the filling:
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
For the Glaze:
- 1 cup confectioners’ sugar
- 3-4 tablespoons heavy cream
Make the cake:
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 2 ½ quart bundt cake pan.
- In a large bowl, combine the cake mix, sugar, and butter using a hand mixer.
- Add the eggs, one at a time, mixing between each addition.
- Add in the vanilla and sour cream. Mix well.
- Fold in the pecans.
- Pour half of the batter into the prepared pan.
- In a small bowl, mix the brown sugar and cinnamon. Sprinkle this over the cake batter in the pan.
- Pour or spoon the remaining cake batter into the pan. Use a spatula to make sure it is even across the pan if needed.
- Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for no longer than 10 minutes.
- Loosen the sides of the cake from the pan with a butter knife or a rubber spatula. Jiggle the pan slightly to loosen the cake.
- Turn the cake out onto a cake plate.
Make the glaze:
- As the cakes cool, prepare the glaze.
- Whisk together the powdered sugar and 2 tablespoons of heavy cream. Add a third or fourth tablespoon if needed to get a drizzling consistency.
- Drizzle the glaze over the cooled cake.