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Texas Tornado Cake Recipe with Pecan-Coconut Topping and Cream Cheese Swirl Recipe

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3.8 from 9 reviews

Experience the delightful whirlwind of flavors with this Texas Tornado Cake, a moist and rich southern dessert topped with a creamy, tangy cream cheese swirl and a crunchy pecan-coconut topping. Perfect for gatherings, this cake combines chocolate, cream cheese, and a flavorful coconut-pecan layer for an unforgettable treat.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 cups All-Purpose Flour
  • 1 3/4 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt

Wet Ingredients

  • 2 large Eggs
  • 1 cup Buttermilk
  • 1/2 cup Vegetable Oil
  • 2 teaspoons Vanilla Extract

Cream Cheese Swirl

  • 8 oz Cream Cheese, softened
  • 1/2 cup Granulated Sugar (part of total sugar, implicit from instructions)
  • 1 large Egg
  • 2 teaspoons Vanilla Extract (used again in cream cheese mix; assuming same as above)

Pecan-Coconut Topping

  • 1/4 cup Unsalted Butter
  • 1/2 cup Brown Sugar
  • 1/2 cup Evaporated Milk
  • 1 cup Flaked Coconut
  • 1 cup Chopped Pecans
  • 2 teaspoons Vanilla Extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk the room temperature buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined and smooth, being careful not to overmix to maintain a tender cake.
  5. Prepare Cream Cheese Swirl: In another medium bowl, beat softened cream cheese, granulated sugar, the remaining large egg, and vanilla extract until smooth and creamy to create the cream cheese mixture.
  6. Layer Batter and Swirl: Pour the chocolate cake batter evenly into the prepared baking pan. Spoon dollops of the cream cheese mixture over the top. Using a knife or skewer, gently swirl the cream cheese mixture into the chocolate batter to create a marbled effect.
  7. Make Pecan-Coconut Topping: In a medium saucepan over medium heat, melt the unsalted butter. Stir in brown sugar and evaporated milk until the sugar dissolves and the mixture comes to a gentle boil. Remove from heat and stir in flaked coconut, chopped pecans, and vanilla extract.
  8. Bake the Cake: Bake for 30-35 minutes, or until a wooden skewer inserted into the chocolate part of the cake comes out with moist crumbs, indicating the cake is fully baked yet moist.
  9. Apply Topping and Cool: Immediately after removing the cake from the oven, pour and spread the warm pecan-coconut topping evenly over the cake's surface. Allow the cake to cool completely on a wire rack before slicing to ensure the topping sets perfectly.

Notes

  • The cake is best served at room temperature once completely cooled for the topping to set properly.
  • Ensure all wet ingredients are at room temperature for a smoother batter.
  • The cream cheese swirl adds tang and moisture, do not skip this step.
  • You can substitute chopped pecans with walnuts if preferred.
  • Use parchment paper for easy cake removal and cleaner edges.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern

Find it online: https://cozykitchenbymaya.com/texas-tornado-cake-recipe-with-pecan-coconut-topping-and-cream-cheese-swirl-recipe/