Skip to main content

Cocoa Meringue Cake


25 Min.
30 Min.
Skill Level:
1 cake

Put your baking abilities to the test with this Cocoa Meringue Cake recipe. This cake is a baker's masterpiece with light, fluffy, delicately crisp layers of meringue, nuts, moist chocolate cake and a smooth cocoa cream filling. It's one dessert that says you're the next best thing to a pastry chef. Whip up this comforting and chocolaty dessert to make any party or special occasion a little extra.

Stunning chocolate cake layers and creamy cocoa cream truly take the cake! On your next baking adventure, try our HERSHEY'S Brownie Cake, which tastes (and looks!) just as wonderful as this Cocoa Meringue Cake recipe.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
25 minutes
Cool Time
1 hour 30 minutes
Chill Time
15 minutes


Prevent your screen from going dark while you bake.


  • 1/2 cup
    butter (1 stick), softened
  • 2/3 cup
    sugar, plus 1/2 cup, divided
  • 4
    eggs, separated
  • 1 cup
    all-purpose flour
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1-1/2 tsps
    baking powder
  • 1/2 cup
  • 1/4 tsp
    cream of tartar
  • 1/2 tsp
    vanilla extract
  • 1/4 cup
    pecans chopped
  • Cocoa Cream Filling:
  • 2 Tbsps
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1/2 cup
    granulated sugar
  • 1/3 cup
    light cream
  • 1/4 tsp
    vanilla extract
  • 1/3 cup
    powdered sugar

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
9-inch round pans 9-inch round pans
mixer & mixing bowl mixer & mixing bowl
wire racks wire racks
serving plate serving plate
saucepan saucepan
bowl bowl
measuring cups measuring cups

Heat oven to 325°F. Grease and flour two 9-inch round baking pans.


Beat butter and 2/3 cup sugar in large bowl until fluffy. Add egg yolks; beat well. Stir together flour, cocoa and baking powder; add alternately with milk to butter mixture, beating until well blended. Spread batter into prepared pans.


Beat egg whites and cream of tartar in medium bowl until frothy. Gradually add remaining 1/2 cup granulated sugar and vanilla, beating until stiff peaks form. Carefully spread egg white mixture over cake batter in pans. Sprinkle pecans on top.


Bake 25 to 30 minutes or until meringue is golden. Cool 10 minutes. Loosen edges; gently invert onto wire racks. Remove pans. Place a second wire rack on cake bottoms; invert again so meringue sides are up. Cool completely.


Place one cake layer on serving plate, meringue side up. Prepare Cocoa Cream Filling; spread on top of meringue. Top with remaining cake layer, meringue side up.

Cocoa Cream Filling:

  1. Melt butter in small saucepan over low heat; add cocoa. Cook, stirring constantly, until thickened. Add granulated sugar and light cream; cook and stir until smooth. Remove from heat; stir in vanilla.
  2. Gradually add powdered sugar, stirring until well blended. About 3/4 cup filling.
More Like This:

Additional questions?