Pecan Filled Angel Cake

This no-bake frozen dessert turns a store-bought angel food cake into something spectacular. You hollow out the center, pack it with softened butter pecan ice cream, and frost the whole thing in sweetened whipped cream before freezing. Five ingredients, zero oven time, and it looks like you spent all afternoon on it.

The trick is cutting carefully. Use an electric knife to slice off the top inch cleanly, then carve out a cavity leaving a solid inch on the bottom and sides. That structure holds the ice cream in place and keeps the cake from collapsing when you slice it.

Freeze the filled cake before frosting so the ice cream firms up enough to handle. Then whip your cream to stiff peaks, frost generously, scatter toasted pecans on top, and pop it back in the freezer. The final freeze sets everything so you get clean, gorgeous wedges when you cut.

Kitchen Tips

• Soften the ice cream just enough to spoon easily but not so much that it’s melting. Leave it on the counter for about 10 minutes before filling.
• Toast the pecans in a dry skillet over medium heat until fragrant. Watch them closely since they go from toasted to burnt fast.
• An electric knife is highly recommended for both cutting the cake apart and slicing it into wedges. A regular knife will crush the airy crumb.
• Wrap tightly in foil or plastic wrap if freezing longer than a few hours to prevent freezer burn.

Variations

• Use coffee or dulce de leche ice cream instead of butter pecan for a different flavor profile.
• Drizzle caramel or chocolate sauce over individual slices when serving.