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5 from 1 review
Try my Best Sock It To Me Cake Recipe made simple with a delicious, butter golden yellow cake mix, a cinnamon, brown sugar, and nut streusel, and glaze icing on top. This Sock It To Me Bundt Cake is the perfect, easy cake for any occasion!
Storing Instructions: Store cake covered or in an airtight container at room temperature for 3-4 days or in the fridge for 1 week. If desired, reheat cake slices in the microwave for 20-30 seconds to make them taste like they just came out of the oven.
Freezing Instructions: Slices of sock it to me cake can be frozen in a freezer safe bag or airtight container for up to 3 months. Once ready to eat, thaw to room temperature and re-heat as desired.
Bake at the lowest recommended time to avoid overbaking your cake. Overbaking = dry cake, which nobody loves. Check the middle part of the cake with a toothpick, and if there isn’t any wet batter, it’s done.
Use this affordable nut chopper for quickly chopping up your walnuts or pecans.
For a mess-free clean up, cut pieces of parchment paper and place them underneath, all around your sock it to me cake. This will catch any glaze drips that fall off the side of your cake, and you can easily spoon any excess back up on your cake. If you happen to forget this step (like I did in the video), you can always use a dampened paper towel to clean up the edges around the cake base.
Wait at least 30 minutes before glazing your cake, otherwise the glaze will melt right off it. It’ll still taste delicious, but it won’t look as pretty.
For a thicker, white glaze, use a ratio of less milk and more powdered sugar. For a thinner drizzle-like glaze that soaks into the cake, use more milk. I recommend adding 1 tablespoon of milk at a time to your powdered sugar, stirring, and adding as needed until you reach the desired consistency.