This version of the popular Sock it to Me Cake is made from scratch. It consists of a rich yellow cake baked in a tube pan with a streak of cinnamon, brown sugar and pecans in the center.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
16
Yield:
1 - 10 inch tube pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside.

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  • In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture until well blended. Pour batter into prepared pan.

  • Pour half of batter into prepared tube pan. Sprinkle with cinnamon, brown sugar and nuts. Pour in remaining batter.

  • Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

378 calories; protein 5.7g 11% DV; carbohydrates 47.7g 15% DV; fat 19g 29% DV; cholesterol 106.5mg 36% DV; sodium 172.8mg 7% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2003
This is a perfect base recipe for Sock It To Me Cake! I prefer from scratch, and I get so many requests for this cake. I've altered this recipe somewhat to make it a little richer for my own personal tastes, but I highly recommend this! Thanks for contributing. Read More
(65)

Most helpful critical review

Rating: 1 stars
03/31/2009
First of all I wish that when posting these recipes the information given is correct. When baking time is off and ingredients aren't to the letter making a quality product is next to impossible. I baked this cake as instructed and the result was terrible. 90 minutes is way too long for this cake to bake and I do not know if it was a mistake but 3 and I love cinnamon tablespoons of cinnamon is a bit much. And not only that but after baking for an hour the crust was hard and the cake was dry. I wasted 20 dollars on ingredients and was less than pleased. If I try it again I'll deffinitely make modifications. Read More
(89)
53 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2
Rating: 1 stars
03/31/2009
First of all I wish that when posting these recipes the information given is correct. When baking time is off and ingredients aren't to the letter making a quality product is next to impossible. I baked this cake as instructed and the result was terrible. 90 minutes is way too long for this cake to bake and I do not know if it was a mistake but 3 and I love cinnamon tablespoons of cinnamon is a bit much. And not only that but after baking for an hour the crust was hard and the cake was dry. I wasted 20 dollars on ingredients and was less than pleased. If I try it again I'll deffinitely make modifications. Read More
(89)
Rating: 5 stars
08/19/2003
This is a perfect base recipe for Sock It To Me Cake! I prefer from scratch, and I get so many requests for this cake. I've altered this recipe somewhat to make it a little richer for my own personal tastes, but I highly recommend this! Thanks for contributing. Read More
(65)
Rating: 3 stars
07/17/2007
This is basically a sour cream pound cake with a strip of nuts and spice in the center. The flavor of the cake is very good but it came out a bit dry. Although 90 minutes is a good rule of thumb for a traditional pound cake the oven temp for this one is a bit higher so a shorter baking time may yield a moister cake. It's definitely worth baking again. Read More
(46)
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Rating: 4 stars
09/30/2009
This cake was incredibly moist and delicious. In the past I've used other recipes and always felt the cake was too dry. I did make variations to the recipe. 1. I only added 2 TBSP of cinnamon I added another 1/2tsp of mexican real vanilla (delish!) I also added a little butter in the cinnamon sugar nut layer. It helped bind and saturate the layer. The biggest thing is that I only baked the cake for 65 minutes in the oven. 90 would have RUINED it. So I guess I should say that with the tips people gave and some of my own it became the best Sock It To Me can I've ever EVER had. I would highly suggest the way I baked it. Read More
(26)
Rating: 5 stars
10/17/2007
This was the best from-scratch cake I have ever made. We all loved the smooth, light texture and the cinnamon/sugar/nuts filling. I did reduce the cinnamon to 1 Tbsp. instead of 3, otherwise it would have been a bit too strong. Other than that, this recipe is perfect! Read More
(24)
Rating: 5 stars
08/19/2003
This cake was easy to bake and the taste was great! Everyone thinks I'm a good cook! (if only they really knew) Try it and see but most of all TASTE it! Read More
(19)
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Rating: 5 stars
10/21/2003
i made this cake and sock'd it to all of my in laws not only was it great but i made it from scratch unlike their cakes. Read More
(19)
Rating: 5 stars
11/15/2008
A very good cake. I curious if there was a typo on the cinnamon. It was a bit much for my taste. Next time I will use 3 tsp. instead of the 3 tbsp that it called for. Read More
(14)
Rating: 5 stars
06/28/2006
Made this cake for a birthday girl at work co-workers loved it. It is not too sweet. I did increase the nuts to 1 cup. The birthday girl was trying keep it from disappearing so that she could take it home. Read More
(10)