Butter Pecan Ice Cream Cake Recipe: Perfect for Every Occasion

If you’re a fan of buttery pecans, rich ice cream, and soft cake layers, then this Butter Pecan Ice Cream Cake Recipe will become your new favorite dessert.

I’ve made this cake for family birthdays, Sunday dinners, and even Thanksgiving, and it’s always the first dessert to disappear. The best part? You don’t need any fancy equipment or complicated steps to pull it off.

I love how this cake combines the nutty crunch of toasted pecans, the creaminess of butter pecan ice cream, and a drizzle of caramel sauce for that extra sweet finish.

It’s one of those desserts that feels both homemade and bakery-worthy, and I promise you’ll want to keep this recipe handy for all your special occasions.

What is Homemade Butter Pecan Cake?

Homemade butter pecan cake is a soft, moist cake made with toasted pecans, butter, vanilla, and buttermilk for rich flavor.

In this recipe, I’ve taken it a step further by layering it with butter pecan ice cream, turning it into a refreshing frozen dessert cake.

Why It’s So Good for You?

Toasted pecans are full of healthy fats and protein. Making it at home also means you can control the ingredients—skip artificial flavors and add real butter, vanilla, and nuts. Plus, a homemade cake shared with friends and family is food for the soul, and that counts too.

How to Make Butter Pecan Ice Cream Cake Recipe?

Recipe Overview

• Recipe Name: Butter Pecan Ice Cream Cake Recipe
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 45 minutes
• Cuisine: American
• Course: Dessert
• Difficulty Level: Easy
• Yield: 1 cake (8–10 servings)
• Calories: About 380 per serving

Equipment You’ll Need

• Mixing bowls
• Electric mixer or whisk
• 9-inch round cake pans
• Rubber spatula
• Saucepan (for toasting pecans)
• Freezer-safe dish
• Knife for slicing

Ingredients

• 2 cups all-purpose flour (or gluten-free brand)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1/2 cup pecans, chopped and toasted
• 1 pint butter pecan ice cream, softened
• 1/2 cup caramel sauce
• 1/4 cup pecans, chopped (for topping)
• Garnish: chocolate syrup

Ingredient Notes

• Butter Pecan Ice Cream: I use store-bought for convenience, but if you have a homemade pecan ice cream recipe, go for it.
• Buttermilk: Gives the cake its tender crumb. No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice.
• Pecans: Toast them lightly in a dry skillet for 3–4 minutes to bring out their flavor.

Step-by-Step Instructions

1. Prepare your cake batter

In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until creamy. Add eggs one at a time, then stir in vanilla.

2. Mix in dry ingredients

Alternate adding the flour mixture and buttermilk, starting and ending with flour. Gently fold in toasted pecans.

3. Bake the cake

Pour batter into greased 9-inch cake pans. Bake at 350°F (175°C) for 25 minutes or until a toothpick comes out clean. Let cool completely.

4. Layer with ice cream

Place one cake layer on a freezer-safe plate. Spread softened butter pecan ice cream over it evenly. Top with the second cake layer.

5. Freeze until set

Cover and freeze for at least 4 hours or until firm.

6. Add finishing touches

Before serving, drizzle caramel sauce, sprinkle extra chopped pecans, and swirl with chocolate syrup. Slice and enjoy.

Nutrition Facts (per serving)

• Calories: 380
• Fat: 20g
• Carbs: 45g
• Protein: 6g
• Sugar: 28g
• Fiber: 2g

Tips and Variations

✔ Gluten-Free Version: Swap flour with a gluten-free baking mix.

✔ Dairy-Free Version: Use dairy-free butter pecan ice cream and almond milk instead of buttermilk.

✔ Vegan Version: Replace eggs with flax eggs, butter with vegan butter, and use vegan ice cream.

✔ Storage Tip: Keep leftovers wrapped tightly in the freezer for up to 1 week.

My Favorite Ways to Serve It Up

◆ Add a scoop of vanilla pecan ice cream on top.

◆ Serve with whipped cream for extra richness.

◆ Pair with hot coffee for the perfect balance of warm and cold.

Storing Tips

Freeze the cake whole or in individual slices wrapped in plastic wrap. This makes it easier to grab a quick dessert anytime.

Health Benefits

1. Pecans provide heart-healthy fats and fiber.

2. Buttermilk helps with digestion.

3. Homemade means fewer preservatives and fresher ingredients.

• Let the ice cream soften slightly before layering; it spreads much easier.
• Always cool the cake completely before adding ice cream, or it will melt.

How to Make a Gluten-Free Version of Butter Pecan Ice Cream Cake

Just swap the all-purpose flour for a gluten-free flour blend. Everything else stays the same.

How to Make a Dairy-Free Version of Butter Pecan Ice Cream Cake

Choose a dairy-free ice cream (like coconut or almond-based) and substitute the buttermilk with almond or soy milk plus vinegar.

How to Make a Vegan Version of Butter Pecan Ice Cream Cake

Use vegan butter, flax eggs, and plant-based butter pecan ice cream. The taste is just as good, and it’s 100% plant-based.

How to Store and Serve Your Leftover Butter Pecan Ice Cream Cake

Slice and wrap each piece individually. Store in the freezer, and when ready to serve, let it sit for 5 minutes at room temperature before cutting.

FAQ

Conclusion

I hope you give this Butter Pecan Ice Cream Cake Recipe a try soon. It’s simple, delicious, and guaranteed to make everyone smile at the table. If you do make it, I’d love to hear how it turned out—drop a comment or share a picture with me!