A Light & Luscious Meringue Layer Cake with Caramel & Whipped Cream
This Caramel Crunch Cake is a stunning dessert that layers crisp meringue, rich caramel, and airy whipped cream for a texture-packed, sweet-salty treat. It’s light yet indulgent—perfect for birthdays, bridal showers, or when you want something special without flour or buttercream.
A modern twist on the classic dulce de leche meringue cakes from Europe and Latin America!
Why You’ll Love This Recipe:
- 🥣 No Flour, No Butter: Gluten-free by nature—great for dietary restrictions.
- 🍯 Caramel Magic: Sweet, buttery, and rich—holds everything together with flavor.
- 🧈 Whipped Cream Layers: Adds softness and balance between the crunchy meringues.
- ⏱️ Easy Assembly: Just pipe, bake, layer, and chill—no frosting skills required!
- 🎉 Crowd-Pleasing Look: Perfect for parties, holidays, or gifting in decorative tins.
Ingredients (Serves 10–12):
For the Meringue Layers:
- 4 large egg whites , at room temperature (crack eggs while cold to separate easily)
- ½ tsp cream of tartar (helps stabilize the egg whites)
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp white distilled vinegar
- ½ tbsp cornstarch (keeps meringues crisp after assembly)
- ½ cup finely chopped pecans (tossed in powdered sugar for crunch)
- 1 tbsp powdered sugar , for tossing nuts
For the Caramel:
- 1 (14 oz) can sweetened condensed milk (or store-bought caramel sauce – about 1 cup)
Note: To make homemade caramel from condensed milk, boil unopened can in water for 3 hours. Let cool completely before opening.
For the Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
Instructions:
Step 1: Make the Caramel (If Using Boiled Condensed Milk):
Place an unopened can of sweetened condensed milk in a large pot and cover it with water.
Bring to a gentle boil and simmer for 3 hours , making sure the can stays fully submerged at all times.
Let cool completely before carefully opening—it will be thick, golden, and pourable caramel-like dulce de leche .
Alternatively, use store-bought caramel sauce for convenience.
Step 2: Prepare the Meringue Mixture
Preheat oven to 250°F (120°C) .
In a clean bowl, beat:
- Egg whites
- Cream of tartar
until soft peaks form.
Gradually add sugar , one spoonful at a time, beating until stiff, glossy peaks form.
Gently fold in:
- Vanilla extract
- White vinegar
- Cornstarch
- Pecans tossed in powdered sugar
Step 3: Pipe or Drop the Meringue Bases
Line a baking sheet with parchment paper.
Using a piping bag fitted with a round tip—or a spoon—pipe or drop round meringue discs (about 3–4 inches in diameter).
Make sure they’re even in thickness for uniform baking.
Step 4: Bake Until Crisp
Bake meringues at 250°F (120°C) for 1 hour , or until dry and crisp—but not browned.
Turn off the oven and let them rest inside with the door slightly open for another 1 hour to fully dry out.
Cool completely before assembling.
Step 5: Whip the Cream
In a large bowl, whip:
- Heavy cream
- Powdered sugar
- Vanilla extract
until stiff peaks form.
Refrigerate until ready to use.
Step 6: Assemble the Cake
In a trifle dish, cake stand, or individual serving glasses:
Start with a layer of meringue rounds , cut to fit if needed.
Drizzle generously with caramel sauce .
Top with a layer of whipped cream , spreading evenly.
Repeat layers:
- Meringue
- Caramel
- Whipped cream
Finish with a final layer of meringue on top.
Drizzle with more caramel sauce and sprinkle with extra chopped pecans for garnish.
Step 7: Chill Before Serving
Cover and refrigerate for at least 4 hours , but overnight is best —this allows the meringue to soften just slightly, creating a melt-in-your-mouth texture.
Serve chilled and slice with a sharp knife dipped in warm water for neat cuts.
Tips for Success:
- 🥣 Use Room-Temperature Egg Whites: For maximum volume and stability.
- 🌰 Toast Pecans Slightly: For deeper flavor—cool before chopping.
- 🧊 Keep Equipment Clean: Any trace of oil or yolk can prevent proper meringue formation.
- 🍯 Caramel Tip: If using store-bought, choose thick salted caramel for extra depth.
- ❄️ Make Ahead Magic: Builds flavor as it chills—ideal for meal prep or dinner parties.
Serving Suggestions:
- Pair with coffee, black tea, or a glass of cold milk.
- Great at baby showers, brunches, or holiday desserts.
- Perfect with a drizzle of chocolate or fruit compote for variation.
Nutritional Information (per slice, makes 12 servings – approximate):
(Without optional extras – based on regular caramel and heavy cream)
- Calories: ~300 kcal
- Protein: ~3g
- Carbohydrates: ~30g
- Fat: ~20g
- Fiber: ~0g
- Sugar: ~25g
This Caramel Crunch Cake is a showstopper made with simple ingredients and layered love. With its crisp meringue, silky whipped cream, and sticky caramel—it’s a dreamy, no-bake-style cake that brings joy with every bite.
So go ahead and give this recipe a try… because once you take a bite—you’ll be hooked on this sweet, crunchy, creamy delight!
