Sweetapolita

Whipping Up a Sweet + Styley Life

Meringue Dream Cake

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Meringue Dream Cake via Sweetapolita

Happy Friday!

Hello from the land of -25°C and random blizzards! But that’s okay. It just makes being inside baking that much more inviting and cozy . . .

And when it doubt, make cake. Especially a pastel wintery wonderland cake. It just makes good sense, right?

Meringue Dream Cake via Sweetapolita

This Meringue Dream Cake is a deep, dark moist chocolate layer cake is filled with a snow white, billowy meringue frosting and colourful crushed baked meringue, and then frosted with more meringue frosting and topped with dark chocolate glaze and more pastel baked meringue and sprinkles.

And while I adore pastel and sprinkles more than one girl should, this cake really just comes from my love for the irresistible combination of the chocolaty-chocolate cake and the fluffiest of marshmallowy meringue frosting. I mean, there’s just nothing like it.

Meringue Dream Cake via Sweetapolita

As you probably know, I have a thing for both cake and meringue, and this cake is a simple celebration of those things. And it’s amazing how you can bring such classic cake elements to life by adding some super fun splashes of colour and texture. I can’t resist the pink, turquoise, snow white and dark chocolate colour combination! Makes the little girl in me giddy.

If you make this cake, I definitely recommend having fun with the shapes, sizes, and colours of the baked meringues, since that really is what makes the visual. My inspiration when it came to creating a more elaborate statement with a meringue medley atop the cake comes from some of the over-the-top colourful cakes I have come across lately by fellow caker, Katherine Sabbath. And this cake was so fun to make! 

Meringue Dream Cake via Sweetapolita

While tempted to tint that beautiful white meringue frosting pastel, it’s not often we get to flaunt pure white frosting, you know? There are a few options for white-as-white frosting including Seven Minute Frosting, Marshmallow Frosting, etc. which are all variations of meringue, but usually have corn syrup and what not. This is just a straight Swiss meringue (like when we make Swiss meringue buttercream, minus the butter), so just a delightful fluffing of egg whites, sugar, and vanilla. Heaven.

Swiss meringue is thick, glossy, and very stable, so it makes for a lovely frosting, but just keep in mind that it’s best to make it right before you frost the cake and best enjoyed on day 1 or 2 (the meringue will become slightly airy and spongy–think meringue on lemon pie). I found that it frosted beautifully, but, again, looks and holds up best on day 1.

Pastel Meringues via Sweetapolita

My heart belongs to pastel meringues. It just does. Crispy, airy, melt-in-your-mouth, chewy . . . and did I mention downright beautiful to look at? I use powder food colouring with meringues because I find it keeps the texture nice and dry, as with gel paste colour sometimes the meringues get a little sticky and shiny. I love the matte finish and stunning colours you can get with the powder variation.

I added some edible glitter to the white meringues before baking, which is hard to capture in the photo, but oh my goodness it looks so twinkly in person! This cake is all about having fun and getting creative. :)

Meringue Dream Cake via Sweetapolita

Super moist, fluffy, crispy, billowy, chocolaty, pastel goodness. (Oh, and for those of you who are incredibly observant, this slice was from the first cake I made before re-doing it with a much thicker top coat of the meringue frosting–it had to be done!).

Pastel Meringues via Sweetapolita

Meringues are way too photogenic! You can see a bit more of the glittery twinkle on the white ones in this photo. So wintery and wonderful.

Meringue Dream Cake via Sweetapolita

Broken up and sprinkled, the meringues make a really delightful addition to the filling, both visually and texturally. Melt-in-your-mouth amazingness.

Pastel Dream Cake via Sweetapolita

So here is the recipe, friends! xo

Print
Meringue Party Cake
Deep, dark, moist chocolate cake filled with billowy meringue frosting, crushed baked meringues, and frosted with more meringue frosting and topped with dark chocolate glaze and colourful baked meringues.
Ingredients
For the Baked Meringues:
  • 3 egg whites room temperature
  • 3/4 cup 150 g superfine sugar
  • Pinch of cream of tartar
  • 1 teaspoon pure vanilla extract
  • Powdered food colour petal dust in turquoise and pink (or other desired shades)
  • Edible glitter in white optional
For the Chocolate Cake Layers:
  • 2 1/4 cups 285 g all-purpose flour
  • 2 1/4 cups 450 g sugar
  • 1 1/3 cups 160 g dark unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups 360 ml buttermilk, room temperature
  • 1 cup 240 ml hot coffee
  • 1/2 cup plus 2 tablespoons 150 ml vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs room temperature
For the Swiss Meringue Frosting:
  • 10 egg whites
  • 2 1/2 cups 500 g sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of fine salt
For the Chocolate Glaze:
  • 5 ounces 150 g best-quality dark chocolate, chopped or callets
  • 3/4 cup 90 g unsalted butter
  • 1 tablespoon light corn syrup
  • Pinch of salt
  • Sprinkles for decorating
Instructions
For the Baked Meringues (French meringue):
  1. Preheat the oven to 200°F (90°C). Line two baking sheets with parchment paper and set aside.
  2. Wipe a stainless stand mixer bowl and whisk attachment with lemon juice to eliminate any grease. Place the egg whites and cream of tartar in the bowl and whisk on low speed for 30 seconds, and increase the speed to medium. Beat until the egg whites have soft peaks, about 1 minute. Increase the mixer speed to medium-high and add the sugar 1 spoonful at a time. One all of sugar has been added, increase the speed to high and beat until the meringue is stiff and glossy, about 3 minutes. Turn off the mixer, add the vanilla extract and beat until combined. Divide the meringue into thirds and tint one third turquoise and another pink. Pipe one baking tray of medium-sized meringues and one tray of smaller meringues using different decorating tips of your choice (I used large plain round for smooth meringues, large open star for the textured pink meringues, and a small open star for the small textured white meringues). Sprinkle the white meringues with some white edible glitter, if desired.
  3. Baked both trays at the same time until crisp but not browned or discolored, about 1 hour for the smaller meringues, and 1 1/2 hours for the larger ones. You should be able to gently pull the meringue away from the parchment with no sticking. Store in plastic zip top bags at room temperature for up to 1 week. I made two batches of these meringues to experiment different shapes and sizes, and the leftovers make perfect little treats or gifts.
For the Chocolate Cake Layers:
  1. Preheat oven to 350° F (180°C). Spray four 8-inch round cake pans (or however many you have--you will just have to wash and re-use for the remaining layers) with cooking spray and line bottoms with parchment rounds. Set aside.
  2. In a large mixing bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the four cake pans or weigh for accuracy--each pan should weigh about 420 grams.
  5. Bake two layers at a time until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 20 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
For the Swiss Meringue Frosting:
  1. Wipe the bowl and whisk attachment of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches about 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. Return the bowl to the stand mixer and beat on medium speed until meringue starts to thicken, about 1 minute, and then increase to high speed. Beat until thick, glossy, and cool (or neutral in temperature). Add vanilla and salt and beat to combine. Best used right away.
For the Chocolate Glaze:
  1. In a small microwave-safe bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. (You can also melt in a heatproof bowl set over a pot of simmering water.) Let cool until it thickens slightly, about 15 minutes. Store for up to 1 week in an airtight container in refrigerator, and warm in microwave when ready to use.
Assemble the Meringue Dream Cake:
  1. Put a nonslip square on a turntable (if using), followed by a large piece of wax paper, topped with another nonslip square smaller than your cake. Place a thin 8-inch round cake board or larger cake plate on the turntable and place the first chocolate cake layer on top. Spread about 1 cup of meringue frosting on top and sprinkle with a generous layer of crushed baked meringues (save the prettiest ones for the top of the cake). Repeat until you come to the final cake layer, which you will place face down. Cover the cake in a "coat" of meringue frosting and chill the cake for 30 minutes.
  2. Remove the cake from the fridge and cover in another thick, smooth layer of meringue frosting. Chill the cake for about 15 minutes.
  3. When the chocolate glaze in no longer warm, pour on top of the cake and gently spread with a small offset palette knife, pushing some over the sides. Gently place a variety of the baked meringues on top of the cake, as well as some crushed meringue and sprinkles, if desired.
  4. Cake will keep at room temperature for up to 2 days, but best enjoyed day 1 (due to the meringue frosting).

Sweetapolita’s Notes:

See you soon with another dose of sugar!

 

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Comments

  2. Okay so……. in the history of all blog posts, of all blogs, of all times…..
    This has to be my most favorite ever ever ever. Oh my goodness, the shades & textures of the meringues draw me in with their utter magic, hellllo fairy sparkles. This is a cake of fairytale dreams . Looove the white with dark & all the colors…. fairy cake, yes yes, perfectly fairy like. I’m gushing but it’s art, so there. And bonus, I know your cakes taste unreal too. I’m in love! Xoxo

    Reply

  3. Absolutely stunning! I’ve always loved how you put crushed meringues in your layers as well, it’s another great way to really make meringues a big playing role.

    Reply

  4. LOVE this! I recently discovered Katherine Sabbath and her dreamy cakes. Her work is so completely amazing. When I saw your cake on IG I knew you must be a fan of hers as well.
    I will be attempting a Katherine Sabbath inspired cake for my own birthday this year :) Bookmarking your post! Wish me luck :)

    Reply

  11. Stunning !!! Love the colour combo, a definite for my recipe folder.
    A big thank you for the cups conversion into grams too, living in the UK we don’t use the cups method and some recipes are so time consuming to convert

    Reply

  12. It’s not often that I say a cake looks too good to eat (cakes are for eating, and good looking or not, I love to eat cake) but this one truly is too beautiful! I’m also a huge fan of pastel shade with dark chocolate, so this is basically my dream cake! xx

    Reply

  16. Hi I like your recipe I love everything you do but only a favor can spend the recipes in another language please I am from Mexico and would be fine if will spend in Spanish

    I hope your answer :)

    Reply

  22. Besides being beautiful This cake is from the dreams of one of my four-year-olds. Meringue is her favorite sweet treat surpassed by none. I guess we have found her birthday cake ;)

    Reply

  27. This cake is gorgeous! I always love making your cakes. Your directions and notes are always so helpful. Not only are they beautiful but they are delicious! I did have one question. I am unable to get to the store for a while. Could I use gel color instead of powder in the meringues? Or will that ruin the consistency? Thanks!

    Reply

  30. Rosie! This cake is the dream of every little-girl-at-heart woman! I know my Mum is going to love this cake with its combination of all her favourite things (she insists on meringue frosting every.single.year no matter what the cake). I think this will have to be her birthday cake, or maybe Mother’s Day because it’s so much closer, and when sparkles and pastel are concerned, sooner is always better :)

    Reply

  31. Hi Rosie,
    When making the meringues, do you use fresh egg whites or do the ones from a carton work? I use the carton when making the smbc but wondered about the baked meringues…?
    The cake is so fantastic – I’m going to need to try making a gluten free version!

    Reply

  32. Did anybody else ever make this cake? or just comment about the wonderful photography? Gone are the days that people ever bake a recipe. Wish there was a critique of the actual making, to help our us wishfuls that want to actually try out the recipe?

    Reply

  35. I am so obsessed with everything about this cake! The little meringues are absolutely perfect. The colors and everything just work so well together. I haven’t made meringue very many times and now I totally want to try it again. Beautiful, beautiful job! :)

    Reply

  38. I saw this beautiful cake on tumblr and it was stuck on my mind ever since. And then my boyfriend and my mom surprised me with this at my birthday. Literally the best cake I ever ate and it looks so magic *-*

    Reply

  40. Thank you so much for this recipe Rosie! I have made this cake twice now and am planning on making it again this weekend for a friend, it tastes so good and has come out perfectly every time! I love your blog so much and I’ve tried the Bakery-Style Vanilla Cupcakes and I am planning on making the Triple chocolate sprinkle birthday cookies tomorrow! Im just about to pre-order your Bakebook! Im counting down the days until its released! Thank you again for the inspiration xx

    Reply

  43. I made this cake today for my mother-in-law’s birthday. It was spectacular! So light, so flavorful, so delicious, so tall! I did relatively well assembling it, which is evidence that your directions were explained really well. My finished product did not look a thing like yours. Mine was more…erm…rustic, which is just fine. But it tasted far better than any professionally baked cake I’ve ever tried! Thank you so much for posting this gorgeous, delicious cake recipe! It is going down as an all-time favorite go-to cake recipe when I really need wow the crowd.

    Reply

  44. Really love your cakes. I tried making this for daughter’s 5th birthday. For baked meringues, I made 2 batches – all came out yellow tinged; despite shortening baking time second time around. I used WIlton pearl dust in pink and blue, and they turned orange and green! Love the white glitter, but Rainbow Disco Dust shows up as nonedible; it would be hard to stop my kids from eating it!

    Reply

  45. This cake is sooo yummy! I have made the regular recipe and loved it but I was wondering if this recipe halfs well so that I can make a small version of this cake?

    Reply

  46. Hi Sweetapolita!

    How many MINUTES should the Swiss Meringue Frosting be beaten to achieve the right consistency? Thanks.

    Reply

  47. I made this yesterday, and my Swiss meringue frosting was way too delicate/soft to even think about putting the chocolate on top of it…did I not whip it long enough? Would the SMBC be a better option? The cake is beautiful, even without the chocolate on it, but I would like to try it again and do it correctly. I ordered your book, and cannot wait to get it! Thank you!!

    Reply

  48. Hi I just discovered your site and I’m completely in love with everything you really do not even know what recipes look first. I would like to ask a favor, if you could tell me how to take pictures so cute my desserts as well as your fotos.Por example the techniques that you use the if serious lighting so kind really a lot, excuse my English but not speak English, you help me if something wrote wrong is the fault of the translator of google haha.
    thank you very much with admiration from Parguay
    Belen Escudero

    Reply

  51. though I might be hallucinating from the beautiful images of your cake… I think I can smell the sugar! I just can’t wait to have an excuse to attempt this cake. why must all my friends and family have winter birthdays… must. think. of. something.

    Reply

  52. I really want to make this cake this week. LOL. No seriously. I love meringue. It is basically just a protein packed dessert right?!?! Anyways, I was curious how long the broken meringue pieces remain crispy in the cake layers? Thanks for all the beautiful desserts.

    Reply

  53. I made my own version of this cake over the weekend. My meringues didn’t turn out that great but the chocolate cake got raving reviews from the baby shower guests :)


    Reply

  56. Hi,

    I have made the meringues and are even more amazed by your artistry. How do you get the shape of your meringues????? Especially the graceful tips? I am very envious!!!

    Thank you
    Dani

    Reply

  57. Great recipe! When did you add the food colouring to the baked meringues? Did you whisk the eggs and sugar and then split the mixture and add the colour or did you make 3 small mixes to start with? Thank you!!

    Reply

  58. To anyone looking to make this cake:

    My meringue frosting did not hold up. I followed the instructions exactly, and while it initially seemed like it would be strong enough to hold up the layers, it started to collapse a few hours later. The cake itself absorbed the middle frosting.

    An hour before I was to serve it, I whipped up a swiss meringue buttercream, took apart the cake, and then re-frosted it with the stronger frosting. No one was the wiser (but I will say, I preferred the look of the meringue frosting as opposed to the buttercream!)

    Reply

  62. Hi, I would like to get ahead of myself with this cake, would like to make do a party. Would the sponges freeze OK? Looking to make as much as I can ahead. Leave the frosting and building until the day. Know meringues store well.
    I have had a trial go at this. It was so fun to make.

    Reply

  63. Also, can I make the frosting and baked meringues in a glass bowl? Or does it have to be a stainless steel bowl? Thank you

    Reply

  64. Hi This cake looks amazing! So pretty and I’m dying to try it out. I noticed that some of the Meringues have darker shades of the color…was the powder color mixed in completely or were there patches of darker areas or was it sprinkled on after it was piped? Just wondering .

    Reply

  65. Hi,
    The cake is just amazing!! Very very pretty…
    I want to make it for my Mom’s b’day & wanted to ask if I don’t find powdered color then can I use the liquid ones?

    Thanks
    Priya

    Reply

  66. Hi, I’m making this cake for my friends 16 th Birthday and I was wondering if you had a rough idea of how many people this cake severed and how many meringues the recipe made.
    Thanks

    Reply

  67. Hi, I want to make this cake for my friends birthday party and I was just wondering roughly how long it takes to make this cake?
    Thanks

    Reply

  68. Hi!

    This cake looks fabulous! I will attempt it! My meringues always crack at the bottom. I already tried a lower temperature. Do you know what I am doing wrong?

    Greetings, Caroline

    Reply

  69. Gonna try this one for my sister ‘s 18th birthday. Such a beautiful cake it s very girly and caught my eye immediately. I hope i succeed and make it as beautiful as yours. Thanks alot for sharing the smallest details <3

    Reply

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