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Caramel Pecan Ice Cream Chocolate Lokum Cake

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A decadent two-layer chocolate cake filled and frosted with a rich caramel pecan cream. This show-stopping dessert blends moist chocolate cake with buttery caramel and toasted pecans for an indulgent treat perfect for celebrations.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

  • 2 + 1/2 cups (312 g) all-purpose flour
  • 3/4 cup (75 g) unsweetened cocoa powder
  • 2 teaspoons (8 g) baking powder
  • 1.5 teaspoons (7 g) baking soda
  • 1/2 teaspoon (2.5 g) salt
  • 2 + 1/4 cups (450 g) granulated sugar
  • 1 cup (225 g) unsalted butter, softened
  • 4 large eggs
  • 1 + 1/2 cups (360 ml) buttermilk
  • 1 cup (240 ml) warm water
  • 2 teaspoons (10 ml) vanilla extract
  • Caramel Pecan Cream:
  • 1/2 cup (115 g) unsalted butter
  • 1 cup (200 g) brown sugar
  • 1/4 cup (60 ml) heavy cream
  • 2 cups (250 g) powdered sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 3/4 cup (75 g) chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 20 cm round cake pans and line the bottoms with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and granulated sugar until pale and fluffy.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Add the dry ingredients and buttermilk alternately: dry → buttermilk → dry, mixing just until combined.
  6. Gradually pour in the warm water and mix until smooth.
  7. Divide batter between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
  9. To make the caramel pecan cream: Melt butter and brown sugar in a saucepan over medium heat. Add heavy cream and simmer for 2 minutes.
  10. Remove from heat and cool slightly. Stir in powdered sugar, vanilla, and chopped pecans until smooth and spreadable.
  11. Place one cake layer on a serving plate and spread a generous layer of caramel pecan cream.
  12. Top with second cake layer and cover top and sides with remaining cream.
  13. Optional: Garnish with extra pecans or chocolate shavings.

Notes

  • Use buttermilk for moistness and soft texture.
  • Let caramel cool slightly before adding powdered sugar to avoid thinning the cream.
  • Add espresso powder to cake batter for enhanced chocolate flavor.
  • Refrigerate before slicing for cleaner cuts and firmer layers.
  • Bring to room temperature before serving for best texture and flavor.

Nutrition

Find it online: https://savorymomskitchen.com/caramel-pecan-ice-cream-chocolate-lokum-cake/