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Butter Pecan Ice Cream Cake Recipe

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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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

Prepare your cake batter
  1. 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
  1. Alternate adding the flour mixture and buttermilk, starting and ending with flour. Gently fold in toasted pecans.
Bake the cake
  1. 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
  1. 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
  1. Cover and freeze for at least 4 hours or until firm.
Add finishing touches
  1. Before serving, drizzle caramel sauce, sprinkle extra chopped pecans, and swirl with chocolate syrup. Slice and enjoy.

Notes