You will want to savor each and every bite of this cake! It’ll become your favorite cake to make for special occasions. Pecan Meringue Cake is a perfect cake for the holidays! It’s shouting with pecan crunchy flavor in a meringue, with creamy buttercream and every bite perfectly moist.
Ingredients
Cake:
- 4 large eggs
- 1 cup of sugar
- 1/2 tsp baking powder
- 1 cup flour
Pecan Meringue:
- 3 egg whites from large eggs
- 1/2 cup pecans
- 3/4 cup sugar
- A drop of pure vanilla extract
Cream:
- 16 oz heavy whipping cream
- 1 can sweeten condensed milk
For the top:
I made 1/4 of the ganache recipe.
- Ganache
- Chopped pecans
It’s loaded with pecan!
This cake has a full 1/2 cup of pecans swirled into the meringue layer, and another load full of chopped pecans garnishing the top with melted drizzled chocolate. Make sure to use good, fresh-quality pecans since they are the highlight of the cake.
It’s not as complicated as it may seem.
Start off by preparing the meringue first since it takes a couple of hours to bake.
The Meringue
The meringue is made from just 3 ingredients combined:
Egg whites from large eggs, sugar, and pure vanilla extract. You will know that meringue is ready when you flip the bowl upside down and it’s not runny. Instead, it will be fluffy.
Because meringue is a delicate dessert, gently fold in the pecans with a spatula and transfer it into the prepared cake pan. Bake for 2 1/2 hours at 250F on the middle rack.
Set aside to cool.
Make the cake:
Preheat the oven to 350F.
Using an electric mixer, make the cake using just 4 ingredients:
- Eggs
- Sugar
- Baking powder
- Flour
Then bake for 25-30 minutes.
After you bake it at 350F, you will have a perfectly done cake.
After the cake is cooled down, cut it evenly in half (horizontally).
NOTE: Moisten the cake with 1/2 cup of water and 1 teaspoon of sugar. Combine the two ingredients and pour them lightly on the inside of the cake halves.
Cream Recipe for the Pecan Cake:
The cream here is very easy, it’s made with just two ingredients. Sweetened condensed milk and heavy whipping cream.
Putting the Pecan Cake Together:
- Spread 3 Tbsp of the whipped up cream on the bottom layer of the cake.
- On top of the cream, put the pecan meringue.
- Spread another 3 Tbsp of cream on the meringue.
- Put the top slice of cake on top.
- Spread the cream all over the cake.
How to decorate the Pecan Cake:
Decorate the cake as you like. I decorated it with leftover cream. In the middle, I added chopped-up pecans and drizzled ganache over it. Recipe for Ganache
Other Cake Recipes You May Want to Try:
Equipment I Used
Pecan Meringue Cake
Equipment
- 9" cake pan
- stand mixer
- Knife
- Cutting board
- hand mixer
- cake spatula
- piping bag with tip
Ingredients
Cake:
- 4 large eggs
- 1 cup sugar
- ½ tsp baking powder
- 1 cup flour
Pecan Meringue:
- 3 egg whites from large eggs
- ½ cup pecans chopped
- ¾ cup sugar
- 1 drop pure vanilla extract
Cream:
- 16 oz heavy whipping cream
- 1 can sweetened condensed milk
For the top:
- ganache
- chopped pecans
Instructions
- I make the meringue first since it takes a couple of hours in the oven. You can make the cake part first, won’t make a difference.
Pecan Meringue:
- Preheat oven to 250F.
- Lightly butter up a 9″ cake pan.
- Separate egg yolks from the egg whites from 3 large eggs.
- In an electrical mixer beat 3 egg whites together with 3/4 cup of sugar, for 1 minute.
- Add a drop of vanilla extract. Beat together for 3 minutes, or until meringue becomes stiff.
- Chop 1/2 cup of pecans.
- With a spatula stir in chopped pecans into the meringue.
- Transfer to prepared cake pan.
- Bake for 2 1/2 hours at 250F on the middle rack. This is how it should look complete.
Cake:
- Preheat oven to 350F. Lightly butter up 9″ cake pan.
- In an electrical mixer, beat together 4 large eggs with 1 cup of sugar for 2 minutes.
- Add in 1/2 teaspoon of baking powder.
- Turn the speed of the mixer to the lowest. Sift in 1 cup of flour.
- Give it a good stir to incorporate the flour well into the rest of the ingredients.
- Transfer batter into prepared cake pan.
- Bake for 25-30 minutes at 350F.
- Let the cake completely cool down.
- Slice it horizontally in half.
Cream:
- With a hand mixer, whip up 16 ounces of heavy whipping cream. Until stiff.
- Add in 1 can of sweetened condensed milk.
Putting the cake together:
- I moisten the cake a bit with 1/2 cup of water and 1 teaspoon of sugar. Combine the two ingredients and pour it lightly on the inside of the cake slices.
- Spread 3 Tablespoons of the whipped up cream on the bottom part of the cake.
- On top of the cream put the pecan meringue.
- Spread another 3 Tablespoons on the meringue.
- Put the top slice of cake on top.
- Spread cream all over the cake.
- Decorate the cake as you like. I decorated with left over cream and in the middle I chopped up pecans and drizzled ganache over it.
Nutrition
