This beloved Southern dessert gets its quirky name from the popular phrase made famous by the 1960s TV show “Laugh-In,” and trust me, this cake will have you saying “sock it to me” after every single bite. With its moist yellow cake base, surprise cinnamon filling, and irresistible glaze, this showstopper has been gracing Southern tables for decades and is about to become your new go-to dessert for any occasion.
Ingredients
For the Cake:
- 1 box (18.25 oz) yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 cup granulated sugar
- 4 large eggs
For the Cinnamon Filling:
- 2 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Cooking Instructions
1. Begin by preheating your oven to 375°F (190°C) and generously grease a 12-cup bundt pan with butter or cooking spray, making sure to coat every groove and crevice to prevent sticking.
Dust the pan lightly with flour, tapping out any excess.
2. In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, water, granulated sugar, and eggs.
Using an electric mixer on medium speed, beat the mixture for 2-3 minutes until it’s smooth and well combined. The batter should be thick but pourable.
3. In a separate small bowl, prepare your cinnamon filling by mixing together the brown sugar, ground cinnamon, and chopped pecans if using. Set this mixture aside for later use.
4. Pour exactly half of your cake batter into the prepared bundt pan, spreading it evenly with a spatula to create a level base.
Sprinkle the entire cinnamon filling mixture evenly over this first layer of batter, being careful not to let it touch the sides of the pan.
5. Gently pour the remaining cake batter over the cinnamon filling, again spreading it evenly to completely cover the filling layer. Give the pan a gentle tap on the counter to release any air bubbles and help settle the batter.
6. Place the bundt pan in your preheated oven and bake for 45-50 minutes, or until a wooden toothpick inserted into the cake comes out with just a few moist crumbs attached.
The top should be golden brown and spring back lightly when touched.
7. Remove the cake from the oven and allow it to cool in the pan for exactly 15 minutes – no longer, or it may stick.
Run a thin knife around the edges if needed, then carefully invert the cake onto a wire cooling rack or serving plate.
8. While the cake finishes cooling, prepare your glaze by whisking together the powdered sugar, milk, and vanilla extract in a medium bowl.
Start with 2 tablespoons of milk and add more gradually until you achieve a smooth, pourable consistency that’s not too thin.
9. Once the cake has cooled for at least 30 minutes, drizzle the glaze evenly over the top, allowing it to cascade down the sides naturally. Let the glaze set for 10-15 minutes before slicing and serving.
Variations
Chocolate Lover’s Version: Transform this classic by using a chocolate cake mix instead of yellow and adding 1/4 cup of mini chocolate chips to your cinnamon filling.
For the glaze, substitute 2 tablespoons of cocoa powder for an equal amount of powdered sugar to create a rich chocolate drizzle.
Gluten-Free Adaptation: Simply swap the regular yellow cake mix for your favorite gluten-free yellow cake mix, ensuring all other ingredients are certified gluten-free.
The texture will be nearly identical, making this accessible for those with gluten sensitivities.
Bourbon Pecan Delight: Give your cake a sophisticated Southern twist by adding 2 tablespoons of bourbon to the cake batter and increasing the pecans in the filling to 1.5 cups.
Add a splash of bourbon to the glaze as well for an adult dessert that’s perfect for special occasions.
Cream Cheese Variation: Replace the sour cream with an equal amount of softened cream cheese for an even richer, more decadent texture.
Beat the cream cheese thoroughly with the other wet ingredients to ensure a smooth batter without lumps.
FAQs
Can I make this cake without a bundt pan? While a bundt pan creates the traditional presentation, you can absolutely use a 9×13 inch rectangular pan or two 9-inch round cake pans.
Reduce the baking time to 35-40 minutes and check for doneness with a toothpick. The visual effect won’t be quite the same, but the taste will be just as amazing.
How should I store leftover Sock It To Me Cake? This cake actually improves with time! Store it covered at room temperature for up to 5 days, or refrigerate for up to a week.
The moisture from the sour cream helps keep it fresh longer than many other cakes. You can also freeze individual slices wrapped in plastic wrap for up to 3 months.
Can I make this cake from scratch instead of using a box mix? Absolutely! Replace the cake mix with 2.5 cups all-purpose flour, 1.5 cups sugar, 3.5 teaspoons baking powder, and 1 teaspoon salt.
You may need to adjust the liquid ingredients slightly, but the method remains the same.
Why is my cake sticking to the bundt pan? Bundt pans can be tricky! Make sure to thoroughly grease every groove with butter (not just cooking spray) and dust with flour.
Also, don’t let the cake cool too long in the pan – 15 minutes is the sweet spot. If it does stick, try placing a warm, damp towel over the inverted pan for a few minutes.
Can I prepare this cake ahead of time? Yes! This cake is actually better the day after baking as the flavors meld together beautifully.
You can bake it up to 2 days in advance – just wait to add the glaze until the day you plan to serve it for the best appearance.
