Sock-It-To-Me Pound Cake (Ultra Moist)

Sock-It-To-Me Pound Cake (Ultra Moist)

Cake recipes
A classic Southern favorite made modern: plush
 vanilla
 pound cake, a cinnamon–pecan streusel ribbon through the center, and a glossy vanilla glaze. This tinsuf version uses the creamed-butter method and cake flour for a tender crumb that stays moist for days—no wrapping required.

Golden edges, soft crumb, and a sweet-spiced ribbon in every slice.

Author: tinsuf
Cuisine: American
Category: Dessert / Cakes
Keywords: sock-it-to-me cake, pound cake, cinnamon pecan, tinsuf
Prep: 25 mins
Bake: 60–70 mins at 325°F
Total: ~1 hr 35 mins
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Yield: 12–16 slices

Table of Contents

    Ingredients
    Instructions
    Troubleshooting & Pro Tips
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Ingredients

    2 1/2 sticks (285 g) salted butter, room temp
    1/4 cup (55 g) vegetable shortening
    3 cups (600 g) granulated sugar
    6 large eggs, room temp
    1 Tbsp vanilla extract
    1 cup (240 g) sour cream, room temp
    3 1/4 cups (390 g) cake flour, sifted
    1/4 tsp baking soda

    Cream cheese frosting

    Streusel ribbon: 1/4 cup light brown sugar
    1/2 cup crushed pecans
    3 Tbsp ground cinnamon
    1/2 tsp ground nutmeg
    Vanilla glaze: 1 cup + 2 Tbsp powdered sugar
    3 Tbsp whole milk
    1 1/2 tsp vanilla extract
    Extra chopped pecans for topping (optional)

Instruction


    Heat & prepare pan: Preheat oven to 325°F (165°C). Grease and flour a 12-cup tube or Bundt pan.
    Mix streusel: Combine brown sugar, pecans, cinnamon, and nutmeg; set aside.
    Cream: In a mixer, beat butter, shortening, and vanilla until smooth. Gradually add sugar in 3 additions; then cream 7 minutes on medium-high until very light. Scrape bowl.
    Eggs & sour cream: Beat in eggs one at a time just to incorporate. Mix in sour cream on low.
    Dry ingredients: Whisk cake flour with baking soda. Add to batter in 3 additions on low, mixing only until the flour disappears. Scrape and fold by hand to finish—do not overmix.
    Layer: Spread half the batter in the pan and level. Sprinkle streusel evenly over batter. Spoon remaining batter on top; smooth. Tap pan firmly to release air bubbles.
    Bake: 60–70 minutes, until a tester comes out clean or with a few moist crumbs.
    Cool & flip: Cool 15 minutes; invert from pan. Flip again so the top faces up and cool ~25 minutes.
    Glaze: Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over cake; finish with chopped pecans.

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Sock It to Me Bundt Cake
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pecans
Troubleshooting & Pro Tips

    Room temperature matters: Butter, eggs, and sour cream should be at room temp for a tight yet tender crumb.
    Do not overmix: Once flour goes in, keep mixing low and stop as soon as it disappears to avoid toughness.
    Clean slices: Let glaze set 15 minutes, then slice with a warm, dry serrated knife.
    Storage: Cake stays moist at cool room temperature, covered, for 3–4 days; or wrap and refrigerate up to 1 week. Freezes well for 2 months.

    Cream cheese frosting

Recipe created for tinsuf. If you enjoyed this Sock-It-To-Me Pound Cake, explore more tinsuf-tested bakes crafted for plush crumbs and reliable results.