Description
Experience a delightful blend of rich chocolate, crunchy pecans, and creamy frosting with this Easy Texas Tornado Cake—a perfect treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 3 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup chopped pecans (lightly toasted)
- 8 oz cream cheese (softened)
- 4 cups powdered sugar
Instructions
- 1. Preheat your oven to 350°F (175°C). Grease two round cake pans with cooking spray or butter.
- 2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until well combined.
- 3. In another bowl, beat together eggs and buttermilk until smooth. Gradually add vegetable oil while whisking.
- 4. Pour wet ingredients into dry ingredients slowly while stirring gently until just combined.
- 5. Fold in chopped pecans gently to distribute evenly throughout the batter.
- 6. Divide batter between prepared pans evenly and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7. Let cakes cool completely before frosting with cream cheese icing made by mixing cream cheese with powdered sugar until fluffy.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: For a lighter texture, ensure all ingredients are at room temperature before mixing. Avoid overmixing; mix until just combined for an airy cake. Substitute pecans with walnuts or omit nuts entirely for a nut-free version.