Sock It To Me Cake

Sock It To Me Cake
When I was a little girl, my aunt Shaw made a sock it to me cake for a family gathering. I don’t remember what the gathering was for or how old I was or any details about that particular day. What I do remember is thinking, OMG! This cake is so good! I never forgot the name of the cake even though it’s been years since I’ve had it. I’ve never seen it sold in stores or even at a bakery. Unfortunately, when I looked up the recipe online just about all of them were made from a box. Well, box cake is a curse word in my house. If you know how to make a yellow butter cake then making a sock it to me cake shouldn’t be difficult. And if you don’t know how to make a yellow butter cake, you will after reading this. Either way, get rid of that BOX! And stop cheating yourself of moist, homemade, chemical free, delicious desserts.

This is a southern yellow cake with a yummy cinnamon streusel in the middle. I like to add a hint of lemon flavor but if you don’t have lemon extract, vanilla will work just fine. Bunt cakes are my favorite cakes to make because they’re so simple. You don’t have to worry about layering and decorating. Just top with some glaze, sip some coffee and life now has meaning. Thank you aunt Shaw for the memory! I hope it’s as good as yours!


Sock It To Me Cake



  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 1/2 cup chopped pecans


  • 2 cups sugar
  • 1 cup room temperature unsalted butter
  • 4 eggs
  • 1 1/4 cup milk
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1 lemon extract
  • 2 teaspoons pure vanilla extract


  • 1 1/4 cup confectioner's sugar (sifted)
  • 2 tablespoons melted butter
  • 4 tablespoons milk
  • 2 teaspoons vanilla or lemon extract


Preheat oven to 350 degrees. Grease and lightly flour a 9 inch bunt cake pan.
Combine all ingredients for the streusel; set aside.
Thoroughly whisk together the eggs, extract, and milk; set aside. Combine and whisk together the flour, baking powder and salt. Set aside.
Using an electric hand mixer or an electric mixer fitted with a paddle attachment, cream the sugar and butter together for approximately three minutes on medium speed until its very pale and fluffy. Use a rubber spatula to scrape the bottom and sides of the bowl.
On low speed slowly add one quarter of the flour mixture. Beat until absorbed. While still on low speed, beat in milk and egg mixture. Repeat ending with the flour mixture. Beat batter until all ingredients are absorbed but DO NOT over mix.
Pour half of the batter into the prepared pan. Sprinkle the pecan mixture on top. Pour the remaining batter evenly on top of the pecan mixture. Bake 55-60 minutes or until toothpick inserted in the middle comes out clean. Cool cake for about 40 minutes. Remove cake from pan and cool completely.
Whisk and combine all ingredients. Drizzle or pour (depends on how you want it to look) the glaze on top of cake.

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