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.
How often do you bake a cake? Do you find an occasion or do it just because? Sometimes, I get the urge to just bake, and when I do, I like to make this delicious pecan cake! It’s usually eaten in a few of days, because it’s just that good.
This tasty cake is 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 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.
What do I need to make the cake?
- Baking powder
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Pecan Meringue Cake Recipe
- 4 large eggs
- 1 cup sugar
- ½ tsp baking powder
- 1 cup flour
- 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
- pecans chopped
- 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.