Go Back
–+ servings
Texas Tornado Cake

Texas Tornado Cake: Moist Southern Delight Everyone Loves

Texas Tornado Cake is a moist, flavorful Southern dessert perfect for any gathering, accommodating dietary preferences for all.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute gluten-free flour for gluten-free version.
  • 2 cups Granulated Sugar Brown sugar can deepen flavor.
  • 1/2 cup Vegetable Oil Melted coconut oil offers a unique flavor.
  • 4 large Eggs Use flax eggs for vegan alternative.
  • 1 cup Buttermilk Use milk mixed with vinegar or lemon juice as substitute.
  • 1 tsp Baking Powder Choose baking powder or baking soda, not both.
  • 1 tsp Baking Soda
  • 1/2 tsp Salt Omit for low-sodium version.
  • 2 tsp Ground Cinnamon Substitute with nutmeg for different flavor.
  • 1 cup Chopped Pecans Opt for pistachios or walnuts for variation.
For the Frosting
  • 8 oz Cream Cheese Use vegan cream cheese for dairy-free version.
  • 1/2 cup Unsalted Butter Replace with coconut oil for dairy-free.
  • 4 cups Powdered Sugar Monk fruit sweetener works for sugar-free.
  • 1 tsp Vanilla Extract Almond extract offers a unique twist.

Equipment

  • Bundt Pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a large bundt pan.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon in a large mixing bowl.
  3. In a separate bowl, whisk together the eggs, buttermilk, and vegetable oil until smooth.
  4. Gently fold the wet ingredients into the dry ingredients and then fold in the chopped pecans until just combined.
  5. Pour the batter into the prepared bundt pan and bake for 40 to 50 minutes, checking for doneness.
  6. Remove from oven, let it cool for 10 minutes, then invert onto a wire rack to cool completely.
  7. Prepare the frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract.
  8. Once cooled, frost the cake generously with cream cheese frosting, and optionally sprinkle additional chopped pecans on top.
  9. Slice and serve, pairing with fresh berries or a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Store leftovers at room temperature for up to 3 days or refrigerate for a week. Can be frozen for 3 months.

Tried this recipe?

Let us know how it was!