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

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

Step 2: Prepare the Pan

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

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

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

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

Add 1 1/2 cups of the cake flour and a pinch of salt. Beat until well combined.
Next, add 1/2 cup of sour cream and mix again.
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

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.
Mix until well combined but not overly smooth. The filling should be slightly clumpy.

Step 8: Layer the Batter and Filling

Pour half of the cake batter into the prepared pan, spreading it evenly.
Sprinkle the walnut-cinnamon filling over the batter, creating a uniform layer.
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

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.
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.

Step 10: Prepare the Glaze

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

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

Butter the Pan Generously: Bundt cakes can stick easily, so be thorough with your butter and flour to ensure the cake releases cleanly.
Room Temperature Ingredients: Using room temperature butter and eggs helps the ingredients mix more smoothly, leading to a lighter cake texture.
Don’t Overmix the Batter: Overmixing can make the cake dense. Mix just until the ingredients are combined for a tender crumb.
Cool Before Glazing: If the cake is too hot, the glaze will run off. Let it cool slightly for the perfect glaze finish.
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!