Description
Experience the delightful whirlwind of flavors with this Texas Tornado Cake, a moist and rich dessert that promises to be the star of any gathering. Topped with a creamy, tangy frosting and a crunchy pecan-coconut layer, it’s a treat you won’t forget!
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 3/4 cups Granulated Sugar
- 3/4 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Buttermilk
- 1/2 cup Vegetable Oil
- 2 teaspoons Vanilla Extract
- 8 oz Cream Cheese
- 1/2 cup Brown Sugar
- 1 large Egg (for cream cheese swirl)
- 1/4 cup Unsalted Butter
- 1/2 cup Evaporated Milk
- 1 cup Flaked Coconut
- 1 cup Chopped Pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk together the room temperature buttermilk, vegetable oil, large eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined and smooth.
- In another medium bowl, beat the softened cream cheese, granulated sugar, the remaining large egg, and vanilla extract until smooth and creamy.
- Pour the chocolate cake batter evenly into the prepared baking pan. Dollop spoonfuls of the cream cheese mixture over the top.
- Gently swirl the cream cheese mixture into the chocolate batter using a knife or skewer.
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and evaporated milk, stirring until dissolved and gently boiling. Remove from heat and stir in the flaked coconut, chopped pecans, and vanilla extract.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the chocolate cake portion comes out with moist crumbs.
- Immediately after taking the cake out of the oven, pour and spread the warm pecan-coconut topping evenly over the cake. Let cool completely on a wire rack before slicing and serving.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Ensure all ingredients are at room temperature for better incorporation. Avoid overmixing the batter to maintain a tender cake. Apply the warm topping to the warm cake for best results.