Caramel Ice Cream Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This caramel ice cream cake is one of my go to desserts when I want something impressive but don't have hours to spend in the kitchen. Between the prep and baking, you're looking at just 45 minutes total, which makes it perfect for unexpected guests or when a craving hits hard. The cake itself is wonderfully moist thanks to the heavy cream, which also contains butyric acid that supports gut health, while the chopped nuts add a satisfying crunch and healthy fats. What I love most is how forgiving this recipe is and how affordable the ingredients are, especially compared to fancy bakery cakes. Once it cools, you simply top it with ice cream and drizzle caramel sauce, and suddenly you've created something that looks like you spent all day in the kitchen.
Ella x
Ingredients
- 250all-purpose flour
- 400granulated sugar
- 150unsalted butter
- 2large eggs
- 120heavy cream
- 5 mlvanilla extract
- 200caramel sauce
- 400ice cream
- 5 gsalt
- 100chopped nuts
- 25cocoa powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8in) springform pan and line the bottom with parchment paper.
Tip: Use a non-stick pan to prevent the cake from sticking.
- 2
In a medium bowl, whisk together the flour, sugar, and cocoa powder.
Tip: Use a digital whisk for an even batter.
- 3
In a large bowl, whisk together the butter and eggs. Add the heavy cream and vanilla extract, and whisk until smooth.
Tip: Make sure to scrape down the sides of the bowl after adding the eggs.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until well combined.
Tip: Don't overmix the batter.
- 5
Pour the batter into the prepared pan and smooth the top.
Tip: Make sure to get the batter into the corners of the pan.
- 6
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during baking.
- 7
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't touch the cake with a spatula until it has cooled slightly.
- 8
Run a knife around the edges of the cake to release it from the pan.
Tip: This will help the cake to release from the pan more easily.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before assembling the cake.
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