This luxurious dessert combines two moist layers of chocolate cake with a rich, buttery caramel pecan cream. The result is a decadent, melt-in-your-mouth treat perfect for celebrations or whenever you crave something truly indulgent.

Why You’ll Love This Recipe

This cake brings together deep cocoa flavor, soft crumb, and a silky caramel pecan filling that adds texture and richness. It’s impressive, indulgent, and surprisingly straightforward to prepare. Every bite blends chocolate, caramel, and toasted nuttiness into a satisfying, elegant dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake (2 Layers)

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)

Caramel Pecan Cream

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

Make the Chocolate Cake

1. Preheat the oven to 350°F (175°C).
2. Grease two 20 cm round cake pans and line the bottoms with parchment paper.
3. Sift together flour, cocoa powder, baking powder, baking soda, and salt; set aside.
4. In a large bowl, cream the butter and granulated sugar until pale and fluffy.
5. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
6. Add the dry ingredients and buttermilk alternately: dry → buttermilk → dry. Mix on low until just combined.
7. Gradually pour in the warm water, mixing until the batter becomes smooth.
8. Divide the batter between the prepared pans.
9. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Caramel Pecan Cream

1. Melt the butter and brown sugar in a saucepan over medium heat.
2. Add the heavy cream and simmer gently for 2 minutes.
3. Remove from heat and let cool slightly.
4. Stir in the powdered sugar, vanilla extract, and chopped pecans until smooth and spreadable.

Assemble the Cake

1. Place the first cooled cake layer on your serving plate.
2. Spread a generous layer of caramel pecan cream on top.
3. Set the second cake layer over it.
4. Cover the top and sides with the remaining cream.
5. Optional: Garnish with additional pecan pieces or chocolate shavings.

Servings and Timing

This 20 cm two-layer cake serves 10–12 people.
Preparation time: about 30 minutes
Baking time: 30–35 minutes
Cooling and assembly: approximately 1 hour

Variations

• Replace pecans with walnuts or almonds for a different flavor profile.
• Add a thin layer of chocolate ganache between the cake and filling for extra richness.
• Mix a handful of mini chocolate chips into the caramel pecan cream for added texture.
• Add a teaspoon of espresso powder to the cake batter to enhance the chocolate flavor.

Storage/Reheating

• Store the cake covered in the refrigerator for up to 4 days.
• For best texture, let refrigerated slices rest at room temperature for 20–30 minutes before serving.
• The cake can be frozen (whole or sliced) for up to 2 months. Wrap well to prevent freezer burn.
• Thaw overnight in the refrigerator, then bring to room temperature before enjoying.

FAQs

How can I keep the cake layers moist?

Use buttermilk as listed and avoid overbaking. Remove the cake as soon as a toothpick comes out clean.

Can I make the cake layers ahead of time?

Yes, you can bake them a day in advance. Wrap tightly and keep at room temperature.

Can I use store-bought caramel instead of homemade?

You can, but the homemade caramel pecan cream adds a richer, fresher taste.

Can I make this without nuts?

Yes. Simply omit the pecans. The caramel cream will still be smooth and delicious.

Can I use oil instead of butter in the cake?

Butter provides better structure and flavor, but you may replace half the butter with oil for extra moisture.

How do I prevent the cake from doming?

Bake on the middle rack and avoid opening the oven door during the first 20 minutes.

Can I turn this into a three-layer cake?

Yes, divide the batter into three pans and reduce baking time slightly.

Is this cake suitable for special occasions?

Absolutely. Its elegant flavors and layered look make it ideal for celebrations.

Can I add ice cream when serving?

Yes. Vanilla or caramel ice cream pairs wonderfully with this cake.

What if my caramel cream becomes too thick?

Mix in a teaspoon of warm cream at a time until it reaches a spreadable consistency.

Conclusion

This Caramel Pecan Ice Cream Chocolate Lokum Cake is a show-stopping dessert that balances rich chocolate, buttery caramel, and crunchy pecans in every layer. With its impressive look and unforgettable flavor, it’s sure to become a favorite for gatherings, celebrations, or any occasion that calls for something truly special.

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