Butter Pecan Ice Cream Cake
Butter Pecan Ice Cream Cake is a rich and creamy dessert made with layers of soft pecan cake, butter pecan ice cream, caramel drizzle, and crunchy toasted pecans—perfect for birthdays, holidays, or any sweet craving!
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Servings: 10
Calories: 380kcal
Equipment
- 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
Instructions
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.
Mix in dry ingredients
- Alternate adding the flour mixture and buttermilk, starting and ending with flour. Gently fold in toasted pecans.
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.
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.
Freeze until set
- Cover and freeze for at least 4 hours or until firm.
Add finishing touches
- Before serving, drizzle caramel sauce, sprinkle extra chopped pecans, and swirl with chocolate syrup. Slice and enjoy.
Notes
- 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.
Nutrition
Calories: 380kcal | Carbohydrates: 45g | Protein: 6g | Fat: 20g | Fiber: 2g | Sugar: 28g