Name: Sock It to Me Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: PT-485805H31M33S
Ingredients: 3 cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup (2 sticks) unsalted butter, softened; 2 ½ cups granulated sugar; 6 large eggs, room temperature; 1 cup sour cream, room temperature; 1 Tbsp vanilla extract; ⅓ cup light brown sugar; 1½ tsp ground cinnamon; 1 cup chopped pecans (toasted = chef’s kiss!); 1 cup powdered sugar; 2–3 Tbsp milk or cream

Hey friend! If your oven’s been feeling a little lonely or you’re just craving something that tastes like a warm hug from grandma—let me introduce you to the sock it to me pound cake. This old-school beauty is buttery, nutty, just the right amount of sweet, and filled with that cinnamon-sugar magic we all secretly want to bathe in. Whether you’re baking for a church potluck, family brunch, or just want something to make the whole house smell like joy—this is it.

I first made this cake after finding my mom’s old recipe card box (you know, the one with the stained edges and her loopy cursive?). And let me tell you, it’s been my go-to ever since. So, grab that bundt pan and let’s bring back this Southern treasure.

Why You’ll Love This Sock It to Me Pound Cake

Let’s be real—life is busy. Between work, kids, appointments, and trying to drink enough water (how is that still so hard?), it’s easy to skip dessert. But this sock it to me pound cake makes it totally worth the minimal effort. Here’s why you’ll be hooked:

It’s made from scratch—no shortcuts, just pure comfort food.
You get that signature swirl of cinnamon-sugar pecans in every slice.
It holds up amazingly well, even after a couple days (if it lasts that long).
It’s a surefire hit for holidays, gatherings, or those Tuesday nights when you just need a treat.

Ingredients You’ll Need

For the Cake:

3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
1 cup sour cream, room temperature
1 Tbsp vanilla extract

For the Filling:

⅓ cup light brown sugar
1½ tsp ground cinnamon
1 cup chopped pecans (toasted = chef’s kiss!)

For the Glaze (optional, but yum):

1 cup powdered sugar
2–3 Tbsp milk or cream

How to Make Sock It to Me Pound Cake from Scratch

Step-by-Step Instructions:

Prep and Preheat:
Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan (or use baking spray with flour). Nobody likes a stuck cake.
Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside like it’s patiently waiting for its moment.
Cream It Up:
In a large bowl, beat the softened butter and sugar together until light and fluffy—about 3 to 5 minutes. Don’t rush this part; it’s key to that sock it to me cake texture.
Egg Time:
Add the eggs one at a time, beating well after each addition. Scrape down the bowl like a pro.
Add the Good Stuff:
Stir in the vanilla extract and then the sour cream. Mix just until combined.
Combine Everything:
Gradually add your dry ingredients to the wet, mixing just until the batter is smooth. Overmixing = tough cake, and we’re not here for that.
Make That Filling:
In a small bowl, mix the brown sugar, cinnamon, and toasted pecans.
Assemble Like a Boss:
Pour about ⅔ of the batter into the prepared bundt pan. Sprinkle the filling evenly over the batter, then top with the remaining batter.
Bake:
Pop it in the oven and bake for 60–70 minutes, or until a toothpick comes out clean. Let it cool in the pan for 15 minutes, then invert onto a wire rack.
Glaze (Optional):
Mix powdered sugar with milk or cream until smooth. Drizzle over the cooled cake like you’re icing a donut from heaven.

Helpful Tips for the Perfect Old Fashioned Sock It to Me Pound Cake

Toast your pecans. Seriously, it’s a tiny step with huge payoff.
Room temp ingredients = magic. Cold eggs and butter don’t mix well, and we want harmony in our batter and in our lives.
Use a quality bundt pan. If you’re struggling with sticking, consider upgrading your pan. I swear by this one from Nordic Ware (not sponsored, just love it).

Serving Suggestions

This sock it to me pound cake pairs beautifully with:

A cup of coffee or chai on a slow morning
Whipped cream and berries for an easy dessert twist
Vanilla ice cream if you’re going all out (you deserve it)

Cooking Note

You can absolutely make this a day ahead—actually, it’s even better the next day after the flavors cozy up together. Store it tightly wrapped at room temp.

Prep Time: 20 minutes

Cooking Time: 1 hour 10 minutes

Total Time: About 1 hour 30 minutes

Servings: 12–14 generous slices

Nutritional Info (per serving, estimate):

Calories: 480
Protein: 6g
Sodium: 210mg

FAQs about Sock It to Me Pound Cake

Q: Can I make this sock it to me pound cake without pecans?

Yes! Swap them for walnuts, or skip the nuts entirely if allergies are a concern.

Q: How do I store leftovers?

Wrap slices in plastic wrap or keep the whole cake in an airtight container. It stays fresh at room temp for 3–4 days or refrigerate for up to a week.

Q: Can I freeze it?

Totally. Wrap slices individually and freeze for up to 2 months. Just thaw and warm a little in the microwave—voilà, dessert!

If you love this recipe, check out a few of my other crowd-pleasing Southern-style treats, like my Sour Cream Pound Cake or our go-to Banana Pudding Pound Cake .

You might also enjoy reading this guide on how to cream butter and sugar the right way, which is a game-changer for any pound cake recipe!