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Classic Sock-It-To-Me Cake with Cream Cheese Glaze

A close-up of two slices of marbled sock-it-to-me cake topped with thick white glaze dripping down the sides.
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Make this moist, retro spice swirl cake, often called Texana Cake, from scratch. This recipe features a rich cinnamon-sugar filling and a simple, sweet cream cheese icing.

Ingredients

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  • 1 box (15.25 oz) yellow cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for swirl)
  • 8 ounces cream cheese, softened (for glaze)
  • 1/2 cup (1 stick) unsalted butter, softened (for glaze)
  • 3 cups powdered sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1–2 tablespoons milk or heavy cream (for glaze)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 10-inch tube pan or a 9×13 inch baking dish.
  2. In a large bowl, whisk together the cake mix, flour, granulated sugar, cinnamon, nutmeg, and cloves.
  3. Add the vegetable oil, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the batter is smooth. Stir in the chopped pecans, if using.
  4. Prepare the swirl mixture: In a small bowl, combine the brown sugar and 1 tablespoon of cinnamon. Pour the melted butter over this mixture and stir until crumbly.
  5. Pour half of the cake batter into your prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining cake batter over the top. Use a knife or skewer to gently swirl the layers together a few times. Do not overmix.
  6. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean. If using a tube pan, let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. Prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until combined. Add the vanilla extract and 1 tablespoon of milk or cream. Beat until light and fluffy, adding the second tablespoon of milk only if needed to reach a smooth, pourable consistency.
  8. Once the cake is completely cool, drizzle the homemade Sock It To Me icing generously over the top. Slice and serve this retro dessert recipe.

Notes

  • For a richer flavor, substitute half of the vegetable oil with melted butter in the cake batter.
  • This cake is excellent for potlucks and holiday gatherings. It keeps well at room temperature for several days when covered.
  • If you do not have pecans, walnuts make a good substitute in this moist spice cake with pecans flavor profile.
  • To make this a coffee cake with glaze for breakfast, reduce the sugar in the cake batter by 1/4 cup.

Nutrition

Find it online: https://cookerycommand.com/sock-it-to-me-cake-recipe/