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Meringue Cake with Caramel Filling


Makes 1 (9”) cake

This light vanilla cake is layered with rich caramel and frosted with fluffy meringue that’s toasted for an elegant touch…a perfect dessert to ring in the New Year.



2 cups DOMINO Golden Sugar

1/2 cup water

1 cup heavy cream

1/2 stick unsalted butter

1 teaspoon pure vanilla extract

1/4 teaspoon salt



3 1/2 cups cake flour

2 cups DOMINO Golden Sugar

2 1/2 tablespoons baking powder

1 teaspoon salt

2 sticks unsalted butter, at room temperature

1 1/2 cups buttermilk

4 large eggs, at room temperature

1 tablespoon pure vanilla extract



1.TO PREPARE THE CARAMEL: In a medium saucepan, combine sugar and water. Cook over medium heat. Bring to a simmer, stirring every so often, until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until golden, do not stir at this point. Watch carefully since caramel cooks fast.

2.Once caramel turns deep golden color, turn off heat and immediately stir in cream, butter, vanilla, and salt. Mixture will bubble up so be careful. Transfer to a heatproof container and let it cool down to room temperature. Set aside.

3.TO PREPARE THE CAKE: Preheat oven to 350 degrees. Grease and flour two 9” round cake pans.

4.In the bowl of a stand mixer, using the paddle attachment, mix the flour, sugar, baking powder, and salt on low speed, until all ingredients are combined. Add the butter and half of the buttermilk to the flour mixture. Mix at low speed until incorporated. Raise the speed to medium and beat for 2 minutes. Scrape the sides of the bowl.

5.In a measuring cup, mix the eggs, the other half of the buttermilk, and vanilla. At medium-low speed, gradually add egg mixture to the batter. Mix for 1 more minute at medium-high speed. 

6.Scrape batter into prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pan for 5 minutes. Remove from pan and cool completely.

7.Once the cakes are completely cool, prepare the meringue. In a stainless steel bowl of a stand mixer, combine the egg whites and sugar. Place the bowl over boiling water and heat the mixture, whisking constantly, until all sugar has dissolved and the mixture has reached a temperature of 130-150°F. Remove from heat and add cornstarch, salt, cream of tartar, and vanilla to the mixture. Place the bowl on a mixer fitted with the whip attachment and whip on medium-high speed until stiff peaks form. While assembling the cake, keep the meringue mixing at low speed, mixing until ready to decorate the cake. 

8.TO ASSEMBLE THE CAKE: Using a serrated knife, cut each cake horizontally in half.  Place one cake layer, bottom side up, on a plate. Spread 1/2 cup of caramel. Top with second layer, and add 1/2 cup of caramel; spread. Top with third layer and spread 1/2 cup of caramel. Top with remaining layer, bottom side up.

9.Frost the cake with meringue. Make waves of meringue using a spatula, or the back of a spoon. Using a kitchen gas torch, brown the meringue. Serve.


TIP: You can make the cake with just two layers to avoid cutting the cakes in half horizontally. 


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