Mile High Sock It To Me Pound Cake

Introduction

 mile high sock it to me pound cake If you’re searching for a cake that delivers both in size and flavor, the Mile High Sock It To Me Pound Cake is your dream come true. Imagine layers of moist, tender cake stacked high, filled with a fragrant cinnamon pecan mixture, and finished with a luscious cream cheese glaze dripping decadently down the sides. This cake isn’t just a dessert — it’s a showstopper, perfect for celebrations, gatherings, or whenever you want to impress with an unforgettable sweet treat.

 mile high sock it to me pound cake What sets this pound cake apart is its beautiful layering and the rich interplay between the buttery cake, the warm spices, and crunchy pecans. Each bite is a harmonious blend of textures and flavors, from the soft crumb to the sweet and spicy filling and the creamy glaze topping. This cake is truly a labor of love that rewards you with an indulgent experience every time.

If you’re a fan of comforting classics, our Old-Fashioned Chicken and Dumplings offers a hearty main dish that pairs wonderfully with rich desserts like this. For a citrusy twist, the Classic Lemon Pound Cake brings a bright flavor that contrasts beautifully with cinnamon pecans. And for those who love perfect finishing touches, check out our Easy Pineapple Layer Cake Glaze for ideas on delicious glazes and toppings.

Ingredients

For the Cake:

• ½ cup sour cream

• 1 cup buttermilk

• 6 large eggs

• 1 tablespoon vanilla extract

• 1 teaspoon almond extract (optional)

• ½ teaspoon baking soda

• ½ teaspoon salt

• 3 cups cake flour (sifted)

• 2 ½ cups granulated sugar

• 1 cup (2 sticks) unsalted butter, room temperature

Cinnamon Pecan Filling:

• ¾ cup chopped pecans

• 2 teaspoons ground cinnamon

• ½ cup brown sugar

• 2 tablespoons melted butter

Cream Cheese Glaze:

• 4 oz cream cheese, softened

• 1 cup powdered sugar

• 2–3 tablespoons milk (adjust for desired thickness)

• ½ teaspoon vanilla extract

Topping:

• ¾ cup toasted pecan halves or chopped pecans

Directions

1. Preheat & Prep:
   Preheat your oven to 325°F (165°C). Grease and flour three 8-inch cake pans or two 9-inch pans. Alternatively, use tall springform pans to achieve that impressive mile-high effect.

2. Make the Cake Batter:
   In a large bowl, cream the butter and sugar until light and fluffy, about 4 minutes.
   Add eggs one at a time, mixing well after each addition.
   Mix in vanilla and almond extracts.
   In a separate bowl, whisk together cake flour, salt, and baking soda.
   Alternate adding the dry ingredients and the buttermilk and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined — be careful not to overmix.

3. Layer with Filling:
   Pour a layer of batter into each pan. Sprinkle a generous amount of the cinnamon pecan filling evenly over the batter. Repeat layering with the remaining batter and filling, finishing with a layer of batter on top. Smooth the surface.

4. Bake:
   Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary slightly depending on your oven.

5. Cool:
   Allow the cakes to cool in the pans for 15 minutes before removing them. Transfer to wire racks and cool completely.

6. Make the Glaze:
   Beat the softened cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract, mixing until you achieve a pourable glaze.

7. Assemble & Garnish:
   Stack the cooled cake layers, drizzling cream cheese glaze between layers if desired. Pour glaze over the top layer, allowing it to drip down the sides. While the glaze is still wet, sprinkle generously with toasted pecans for a crunchy, nutty finish.

Tips & Variations mile high sock it to me pound cake

• For extra crunch, toast the pecans before mixing them into the filling and for garnish.

• Substitute almond extract with rum extract for a different flavor profile.

• If you prefer a less sweet glaze, reduce the powdered sugar slightly or add a bit more milk.

• Use cream cheese frosting instead of glaze for a thicker, richer topping.

• Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

Storage

Keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to two months. Thaw in the refrigerator overnight before serving.

Time & Yield

• Prep Time: 25 minutes

• Cook Time: 55–65 minutes

• Total Time: About 1 hour 30 minutes

• Yield: 12–15 servings

Tools Used

• Three 8-inch or two 9-inch cake pans (or tall springform pans)

• Large mixing bowls

• Electric or stand mixer

• Measuring cups and spoons

• Spatula

• Wire racks

• Mixer or hand blender for glaze

Final Thoughts

The Mile High Sock It To Me Pound Cake is a true showstopper, layering moist cake with a warm cinnamon pecan filling and a luscious cream cheese glaze that creates a dessert you’ll remember. Its impressive height and bold flavors make it perfect for celebrations, holidays, or simply a special treat to share.

For more delicious dessert inspiration, check out this cinnamon pecan pound cake recipe on Delish, which offers a similar warm, nutty flavor profile with easy-to-follow instructions.