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Pecan Meringue Cake

Pecan Meringue Cake

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.
Prep Time 20 mins
Total Time 3 hrs 20 mins
Course Dessert
Cuisine American
Servings 15
Calories 268 kcal


  • 9" cake pan
  • stand mixer
  • Knife
  • Cutting board
  • hand mixer
  • cake spatula
  • piping bag with tip



  • 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


  • 16 oz heavy whipping cream
  • 1 can sweetened condensed milk

For the top:

  • ganache
  • chopped pecans


  • 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.
    Pecan Meringue Cake
  • Chop 1/2 cup of pecans.
    Pecan Meringue Cake
  • With a spatula stir in chopped pecans into the meringue.
    Pecan Meringue Cake
  • Transfer to prepared cake pan.
  • Bake for 2 1/2 hours at 250F on the middle rack. This is how it should look complete.
    Pecan Meringue 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.
    Pecan Meringue Cake
  • Transfer batter into prepared cake pan.
  • Bake for 25-30 minutes at 350F.
  • Let the cake completely cool down.
    Pecan Meringue Cake
  • Slice it horizontally in half.


  • With a hand mixer, whip up 16 ounces of heavy whipping cream. Until stiff.
  • Add in 1 can of sweetened condensed milk.
    Pecan Meringue Cake

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.
    Pecan Meringue Cake
  • Spread another 3 Tablespoons on the meringue.
  • Put the top slice of cake on top.
  • Spread cream all over the cake.
    Pecan Meringue 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.
    Pecan Meringue Cake


Nutrition Facts
Pecan Meringue Cake
Amount Per Serving
Calories 268 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 85mg28%
Sodium 39mg2%
Potassium 88mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 508IU10%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cake, condensed milk, creamy, eggs, flour, ganache, heavy whipping cream, meringue, meringue cake, pecan, pecan meringue, vanilla
Tried this recipe?Let us know in the comments how it was!