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5 from 2 votes

Almond Berry Meringue Cake

Course: Dessert
Cuisine: dessert
Keyword: Almond Berry Meringue Cake
Servings: 1 8" cake



  • 3/4 cup unsalted butter softened
  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 2 egg yolks
  • 1 1/2 cups all purpose flour
  • 1 tbsp cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup milk
  • 1 teaspoon almond extract
  • 1/4 teaspoon cinnamon


  • 2 egg whites
  • 1/4 cup light brown sugar
  • 1/4 cup sugar
  • 2 tbsp sliced almonds


  • 3/4 cup whipping cream
  • 1/2 teaspoon almond extract
  • 2 tbsp sugar
  • 1/3 cup raspberries
  • 1/2 cup blueberries
  • 1/3 cup blackberries
  • 1-2 tbsp powdered sugar


Cake Preparation

  • Preheat oven to 325 degrees. Line two 8" pans with parchment paper. Spray sides of pans with baking spray and flour (or use Baking PAM).
  • In base of a stand mixer or in a large bowl using handheld mixer, beat together butter, sugar, and brown sugar until light and fluffy.
  • Beat in two eggs and two egg yolks, one at a time, beating well after each addition (put the 2 egg whites aside to use for meringue). Scrape down sides of bowl as needed.
  • In a cup, stir together milk and almond extract.
  • In a small bowl, whisk together flour, cornstarch, baking powder, salt, and cinnamon.
  • Alternate beating milk and flour mixtures into butter/egg mixture, starting and ending with milk mixture.
  • Divide batter between the two prepared pans.

Meringue and Baking

  • In the base of a stand mixer or a in a large bowl, use mixer with whisk attachment to beat the two egg whites until stiff peaks form.
  • Fold in sugar and brown sugar.
  • Spread mixture evenly over one of the cake layers. Sprinkle almonds over top of meringue.
  • Bake for 30 minutes, or until top of cake without meringue is golden brown and a toothpick inserted into center of cake comes out clean. Remove cake without meringue from oven. Continue cooking the cake with the meringue for an additional 20 minutes.
  • Let cakes cool completely before removing from pans.


  • Place a metal mixing bowl and the mixer's whisk attachment in freezer for at least 30 minutes.
  • Place whipping cream in bowl and beat until stiff peaks begin to form. Beat in sugar and vanilla extract.


  • Spread filling evenly over the cake without the meringue. Spread about 2/3 of the berries evenly over the filling.
  • Place cake with meringue on top of berries and filling. Decorate top of cake with remaining berries. Sift 1-2 tbsp of powder sugar over the top of cake if desired.