Caramel Pecan Ice Cream Chocolate Delight Cake
Caramel Pecan Ice Cream Chocolate Delight Cake
Are you ready to indulge your taste buds in a heavenly dessert that will leave everyone asking for seconds? The Caramel Pecan Ice Cream Chocolate Delight Cake is a showstopper that combines rich chocolate cake layers with creamy caramel and a satisfying crunch from pecans. This delightful cake is perfect for celebrations or a special treat at home. Let’s dive into this delicious recipe!
A Match Made in Heaven: Chocolate and Caramel
Chocolate cake, paired with sweet caramel and crunchy pecans, creates an irresistible blend of flavors and textures. The combination offers something for everyone—decadent chocolate, creamy richness, and the nutty goodness of pecans. It’s not just a dessert; it’s an experience!
🧂 Ingredients:
- 2 + 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
- 2 + 1/4 cups granulated sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 + 1/2 cups buttermilk
- 1 cup warm water
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter (for caramel pecan cream)
- 1 cup brown sugar
- 1/4 cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for caramel pecan cream)
- 3/4 cup chopped pecans
👩🍳 Directions:
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2️⃣ Prepare the cake batter: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3️⃣ In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, warm water, and vanilla extract.
4️⃣ Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
5️⃣ Pour the batter evenly into the prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6️⃣ While the cakes are baking, prepare the caramel pecan cream. In a saucepan over medium heat, melt the 1/2 cup of unsalted butter with the brown sugar and heavy cream. Stir continuously until the mixture is smooth. Remove from heat and let it cool slightly.
7️⃣ Add the powdered sugar and vanilla extract to the cooled caramel mixture, mixing until smooth. Finally, fold in the chopped pecans.
8️⃣ Once the cakes have cooled, remove them from the pans and place one layer on your serving plate. Spread half of the caramel pecan cream over the first layer.
9️⃣ Top with the second cake layer and spread the remaining caramel pecan cream on top.
10️⃣ Optional: Garnish with additional chopped pecans and a drizzle of chocolate sauce for an extra touch of indulgence.
💡 Tips & Variations:
- For an extra layer of flavor, consider adding chocolate chips to the cake batter.
- If you’re short on time, you can use store-bought chocolate cake mix instead of making the cake from scratch.
- You can also substitute walnuts for pecans if that’s what you have on hand.
- Serve with a scoop of vanilla or caramel ice cream for an even more delightful experience!
FAQ
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers a day in advance and store them wrapped in plastic, at room temperature. Just add the caramel pecan cream before serving.
Q: How should I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor.
Q: Can I freeze this cake?
A: Yes! You can freeze the unassembled cake layers and the caramel pecan cream. Freeze them separately in airtight containers. When ready to enjoy, let them thaw in the refrigerator overnight.
👉 Don’t wait! Try making the Caramel Pecan Ice Cream Chocolate Delight Cake today and share your experience with friends and family. Your dessert table will never be the same!
Caramel Pecan Ice Cream Chocolate Delight Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, warm water, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the caramel pecan cream.
- In a saucepan over medium heat, melt the 1/2 cup of unsalted butter with the brown sugar and heavy cream. Stir continuously until the mixture is smooth. Remove from heat and let it cool slightly.
- Add the powdered sugar and vanilla extract to the cooled caramel mixture, mixing until smooth. Finally, fold in the chopped pecans.
- Once the cakes have cooled, remove them from the pans and place one layer on your serving plate. Spread half of the caramel pecan cream over the first layer.
- Top with the second cake layer and spread the remaining caramel pecan cream on top.
- Optional: Garnish with additional chopped pecans and a drizzle of chocolate sauce for an extra touch of indulgence.
