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World’s Best Sock-It-To-Me Cake

World’s Best Sock-It-To-Me Cake Recipe

If you’re a fan of moist, flavorful cakes with a delightful cinnamon-walnut filling, then you’re in for a treat with the Sock-It-To-Me cake. Known for its buttery texture and sweet, nutty filling, this cake has been a beloved classic for generations. The rich cake batter combines sour cream, cake flour, and a hint of vanilla, while the filling adds a cinnamon-brown sugar layer that takes each bite to a whole new level. Topped with a simple vanilla glaze, this cake is perfect for special gatherings, holiday dinners, or whenever you want to indulge in a comforting homemade dessert.


Ingredients for the World’s Best Sock-It-To-Me Cake

For the Cake

  • 1 1/2 sticks butter, at room temperature
  • 3 cups sugar
  • 1/4 cup canola oil
  • 1 1/2 tbsp vanilla extract
  • 3 cups cake flour, sifted
  • 6 large eggs, at room temperature
  • 1 pinch salt
  • 1 cup sour cream

For the Filling

  • 2 tbsp cake batter, reserved
  • 1 1/2 cups walnuts, chopped
  • 1/2 stick butter, at room temperature
  • 3 tsp cinnamon
  • 4 tbsp dark brown sugar

For the Glaze

  • 2 tbsp evaporated milk
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

How to Make the World’s Best Sock-It-To-Me Cake

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C). This will ensure an even bake for your cake.

Step 2: Prepare the Pan

  1. Thoroughly butter and flour a large bundt or tube pan. Be generous with the butter and flour to prevent the cake from sticking.

Step 3: Cream the Butter and Sugar

  1. In a large mixing bowl, cream together 1 1/2 sticks of butter and 3 cups of sugar for about 3-5 minutes, until light and fluffy. This step is key for creating a soft and airy texture.

Step 4: Add the Eggs

  1. Add the eggs one at a time, lightly beating each egg into the mixture before adding the next. This gradual incorporation helps prevent the batter from curdling.

Step 5: Add Oil and Vanilla

  1. Pour in 1/4 cup canola oil and 1 1/2 tbsp vanilla extract. Mix well to combine all ingredients.

Step 6: Add Dry Ingredients and Sour Cream

  1. Add 1 1/2 cups of the cake flour and a pinch of salt. Beat until well combined.
  2. Next, add 1/2 cup of sour cream and mix again.
  3. Add the remaining flour, beat well, then add the last 1/2 cup of sour cream. Mix until smooth and fully incorporated.

Step 7: Assemble the Filling

  1. In a medium bowl, combine 1 1/2 cups of chopped walnuts, 4 tbsp dark brown sugar, 1/2 stick butter, 3 tsp cinnamon, and 2 tbsp of the reserved cake batter.
  2. Mix until well combined but not overly smooth. The filling should be slightly clumpy.

Step 8: Layer the Batter and Filling

  1. Pour half of the cake batter into the prepared pan, spreading it evenly.
  2. Sprinkle the walnut-cinnamon filling over the batter, creating a uniform layer.
  3. Pour the remaining cake batter over the filling. Gently tap the pan on the counter to remove any air bubbles.

Step 9: Bake the Cake

  1. Place the cake in the oven and bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before turning it out onto a cooling rack.
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Step 10: Prepare the Glaze

  1. While the cake cools, combine 1 cup of powdered sugar, 2 tbsp evaporated milk, and 1 tsp vanilla extract in a bowl. Whisk until smooth and pourable.

Step 11: Glaze the Cake

  1. Drizzle the glaze over the warm cake, allowing it to cascade down the sides. Serve the cake warm, or let it cool completely.

Tips for Perfect Sock-It-To-Me Cake

  1. Butter the Pan Generously: Bundt cakes can stick easily, so be thorough with your butter and flour to ensure the cake releases cleanly.
  2. Room Temperature Ingredients: Using room temperature butter and eggs helps the ingredients mix more smoothly, leading to a lighter cake texture.
  3. Don’t Overmix the Batter: Overmixing can make the cake dense. Mix just until the ingredients are combined for a tender crumb.
  4. Cool Before Glazing: If the cake is too hot, the glaze will run off. Let it cool slightly for the perfect glaze finish.
  5. Use High-Quality Vanilla: Vanilla extract is one of the primary flavors in this cake, so using a high-quality extract will enhance the flavor.

Frequently Asked Questions (FAQs)

Can I use all-purpose flour instead of cake flour?

Cake flour gives the Sock-It-To-Me cake a finer, lighter texture, but you can substitute with all-purpose flour if necessary. Use a ratio of 1 cup all-purpose flour minus 2 tablespoons to replace 1 cup of cake flour.

How can I make the cake more moist?

Adding sour cream helps keep this cake moist, but you can also replace 1/4 cup of the oil with applesauce or add an extra tablespoon of sour cream for added moisture.

What’s a good substitute for walnuts in the filling?

If you’re not a fan of walnuts, pecans or almonds are excellent substitutes. If you prefer a nut-free version, try using a streusel mixture with brown sugar, cinnamon, and a bit of flour.

Can I make this cake in advance?

Yes! Sock-It-To-Me cake stores well. You can make it a day in advance and store it in an airtight container at room temperature. For longer storage, cover it tightly and refrigerate for up to 5 days.

How should I store leftover cake?

Cover the leftover cake and store it at room temperature for up to 3 days. If you prefer a chilled cake, store it in the refrigerator for up to 5 days.


Final Thoughts

This Sock-It-To-Me cake recipe is a true classic that brings warmth and sweetness to any occasion. The rich cake batter, combined with a nutty, cinnamon-spiced filling, makes for a delightful dessert that’s perfect for family gatherings or cozy weekends at home. With its tender crumb, delightful filling, and sweet glaze, it’s sure to become a favorite that friends and family will request again and again. So, preheat your oven, gather your ingredients, and get ready to bake a cake that’s truly worth writing home about!