Texas Tornado Cake

Texas Tornado Cake

Author: Chef Elsa Prep Time: 15 min
Cook Time: 35 min Total Time: 50 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: Southern Diet: Vegetarian

Description

Description A moist and delectable cake infused with rich flavors from pecans and buttermilk, perfect for any occasion.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups vegetable oil
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup ( 2 sticks) unsalted butter
  • 1 1/2 cups granulated sugar (for the topping)
  • 1 cup buttermilk (for the topping)
  • 1 teaspoon baking soda (for the topping)
  • 1 teaspoon vanilla extract (for the topping)
  • 1 cup chopped pecans or walnuts (optional)
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Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13 inch baking pan and dust with flour.
  3. In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  4. Add vegetable oil, beaten eggs, and vanilla, mixing until just combined.
  5. Gradually incorporate buttermilk until the mixture is just combined.
  6. Pour the batter into the prepared baking pan and bake for 30-35 minutes.
  7. While the cake bakes, prepare the topping: melt butter in a saucepan, then add sugar and buttermilk, stirring until dissolved.
  8. Bring to a boil and add baking soda, stirring constantly.
  9. Simmer for about 5 minutes, then remove from heat and mix in vanilla and optional nuts.
  10. Once the cake is baked, poke holes in it and pour the warm topping over the cake.
  11. Let the cake cool completely before serving.

Notes

  1. Notes
  2. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.