Texas Tornado Cake

This Texas Tornado Cake is a true showstopper, with its moist and fluffy layers, crunchy pecans, and rich, creamy frosting. The perfect combination of flavors and textures, this cake is sure to impress at any gathering or celebration.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk, at room temperature
• 1/2 cup chopped pecans (optional)
• For the frosting:
• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

Preheat your oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

Set aside. In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.

Stir in the chopped pecans, if using.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat the softened butter in a large mixing bowl until creamy. Gradually add the powdered sugar, beating until smooth and creamy.

Beat in the vanilla extract.

Once the cakes are completely cool, place one on a serving plate and spread a thick layer of frosting on top. Place the second cake on top and frost the top and sides of the cake with the remaining frosting.

Notes

Make sure to use room temperature ingredients, especially the butter and milk, for a tender cake crumb.

Don’t overmix the batter, as it can result in a dense cake.

Stop mixing as soon as the ingredients are just combined.

If using pecans, be gentle when folding them into the batter to avoid crushing them.

When baking, rotate the pans halfway through the recommended time to ensure even cooking.

For a level cake, make sure the tops are smooth and even before baking.

Let the cakes cool completely in the pans to prevent them from breaking apart when transferred to a wire rack.

If you’re not using the cake right away, you can store it at room temperature for up to 3 days or freeze it for up to 2 months.

To ensure the frosting sets properly, refrigerate the cake for at least 30 minutes before serving.

Cut the cake into thin slices, about 1 inch thick, to serve.

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 100mg
• Sodium: 250mg
• Total Carbohydrates: 62g
• Dietary Fiber: 1g
• Sugars: 40g
• Protein: 6g