The Delightful Appeal of Caramel Pecan Ice Cream Chocolate Delight Cake
This dessert is a true showstopper! With layers of rich chocolate cake, creamy caramel pecan frosting, and the added bonus of ice cream, it’s a dream for anyone with a sweet tooth. Perfect for celebrations or just a sweet treat at home, this cake brings a smile to every face.
What Makes This Cake Irresistible
The blend of flavors in this cake is simply fantastic. The moist chocolate cake pairs beautifully with the nutty, sweet caramel pecan cream. Adding ice cream to the mix takes it to another level and creates a delightful contrast in temperature and texture. If you’re looking for a dessert that stands out, this is it!
Crafting Your Caramel Pecan Ice Cream Chocolate Delight Cake
Ingredients
- All-purpose flour – 2 + 1/2 cups (312 g)
- Unsweetened cocoa powder – 3/4 cup (75 g)
- Baking powder – 2 teaspoons (8 g)
- Baking soda – 1.5 teaspoons (7 g)
- Salt – 1/2 teaspoon (2.5 g)
- Granulated sugar – 2 + 1/4 cups (450 g)
- Unsalted butter (softened) – 1 cup (225 g)
- Eggs – 4 large
- Buttermilk – 1 + 1/2 cups (360 ml)
- Warm water – 1 cup (240 ml)
- Vanilla extract – 2 teaspoons (10 ml)
- Unsalted butter – 1/2 cup (115 g)
- Brown sugar – 1 cup (200 g)
- Heavy cream – 1/4 cup (60 ml)
- Powdered sugar – 2 cups (250 g)
- Vanilla extract – 1 teaspoon (5 ml)
- Chopped pecans – 3/4 cup (75 g)
Directions
- Preheat your oven to 350°F (175°C). Grease two 20 cm round cake pans and line the bottoms with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, followed by the vanilla extract, and mix well.
- Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between them, mixing on low speed (dry → buttermilk → dry). Slowly pour in the warm water until the batter is smooth.
- Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- For the Caramel Pecan Cream: Melt the butter and brown sugar in a saucepan over medium heat. Stir in the heavy cream and let it simmer gently for about 2 minutes. Remove from heat and allow it to cool for a few minutes.
- Stir in the powdered sugar, vanilla extract, and chopped pecans, mixing until smooth and spreadable.
- To assemble the cake, place the first layer on a serving plate. Spread a generous layer of caramel pecan cream on top, then place the second cake layer on top. Cover the entire cake with the remaining cream. For an extra touch, decorate with additional pecan pieces or chocolate shavings.
Perfect Ways to Enjoy Your Cake
This cake is best served with a scoop of vanilla or caramel ice cream on the side. The combination of warm cake and cold ice cream creates a delightful experience. It’s perfect for family gatherings, birthday parties, or simply enjoying as a treat after dinner.
Storing Your Cake
To keep this cake fresh, store it in an airtight container in the refrigerator. It will stay delicious for up to 5 days. If you have leftovers, make sure to slice them individually and store them separately, so they’re easy to grab and enjoy later.
Helpful Tips for a Perfect Cake
- Make sure all your ingredients are at room temperature before mixing. This helps the batter blend smoothly.
- Use quality cocoa powder for richer flavor.
- Don’t rush the cooling process; letting cakes cool completely helps them hold together better when you layer them.
- If the caramel pecan cream is too thick, you can add a splash of cream or milk to thin it out.
Possible Variations
You could swap out the pecans for walnuts or even add layers of ice cream between the cake layers for an extra indulgent treat. Another idea is to integrate chocolate chips into the cake batter for added bursts of chocolatey goodness.
Nutritional Information
Per slice (assuming 12 servings):
- Calories: Approximately 400
- Total Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Sugars: 35g
- Protein: 5g
Serving Ideas for Family Treats
Serve this cake with a side of fresh berries or a drizzle of chocolate sauce. It can also be a key feature of dessert tables for holidays and celebrations. Pair it with a coffee or a dessert wine for a lovely finish to your meal.
Great Side Dishes to Pair With Your Cake
- A light fruit salad
- Ice cream sundaes
- Chocolate mousse
- Fresh whipped cream
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the cake layers in advance and freeze them. Just make sure to wrap them tightly in plastic wrap.
Can I use a different nut in the frosting?
Absolutely! Almonds or hazelnuts would work great. Just make sure to chop them finely.
What’s the best way to serve leftovers?
For a treat the next day, lightly warm slices in the microwave for a few seconds, then enjoy with a scoop of cold ice cream.
Caramel Pecan Ice Cream Chocolate Delight Cake
Ingredients
Cake Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 2.25 cups Granulated sugar
- 1 cup Unsalted butter (softened)
- 4 large Eggs
- 1.5 cups Buttermilk
- 1 cup Warm water
- 2 teaspoons Vanilla extract
Caramel Pecan Cream
- 0.5 cup Unsalted butter
- 1 cup Brown sugar
- 0.25 cup Heavy cream
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 20 cm round cake pans and line the bottoms with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, followed by the vanilla extract, and mix well.
- Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between them and mixing on low speed. Slowly pour in the warm water until the batter is smooth.
- Divide the batter evenly between the two prepared pans.
Baking
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Caramel Pecan Cream Preparation
- Melt the butter and brown sugar in a saucepan over medium heat. Stir in the heavy cream and let it simmer gently for about 2 minutes. Remove from heat and allow it to cool for a few minutes.
- Stir in the powdered sugar, vanilla extract, and chopped pecans, mixing until smooth and spreadable.
Assembly
- Place the first layer of cake on a serving plate. Spread a generous layer of caramel pecan cream on top, then place the second cake layer on top. Cover the entire cake with the remaining cream.
- For an extra touch, decorate with additional pecan pieces or chocolate shavings.
