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A slice of Schmoo Torte on a white plate, showing three layers of pecan sponge cake with whipped cream filling and caramel sauce drizzled on top

Schmoo Torte – A Prairie Classic

If you've never heard of Schmoo Torte, you're not alone—but you’re in for a sweet surprise.
Originating in Winnipeg, Manitoba, this iconic Canadian dessert has become a staple at family gatherings and festive tables throughout the Prairies.
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Prep Time 30 minutes
Cook Time 50 minutes
Course Dessert
Cuisine Canadian (Prairie/Manitoba)
Servings 12
Calories 460 kcal

Equipment

  • Electric mixer or stand mixer
  • Three mixing bowls
  • Whisk and spatula
  • 10-inch round cake pan
  • Serrated knife
  • Wire cooling rack
  • Saucepan
  • Cake board or serving plate

Ingredients
  

For the Cake

  • 6 large eggs, separated
  • ¼ tsp cream of tartar
  • 1 cup granulated sugar (divided)
  • 1 tbsp vanilla extract
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • 1 cup chopped pecans, toasted

For the Whipped Cream Filling/Icing

  • 2½ cups whipping cream (35%)
  • 2 tbsp granulated sugar

For the Caramel Sauce

  • 1½ cups packed brown sugar
  • 1 cup whipping cream
  • 2 tbsp butter

Instructions
 

  • Toast the Pecans and Prep the Oven
    Preheat oven to 325°F (163°C).
    Toast chopped pecans in a dry skillet over medium heat, stirring frequently for 5–10 minutes, until fragrant. Let cool.
    Whole pecans inside a food processor bowl, ready to be chopped for baking
  • Make the Cake Batter
    Separate egg yolks and whites into separate bowls.
    Add cream of tartar to egg whites. Beat with an electric mixer until soft peaks form.
    Gradually add ½ cup of the sugar and beat until stiff peaks form.
    In the yolk bowl, beat yolks with remaining ½ cup sugar until pale and thick. Add vanilla and mix.
    Whisk flour and baking powder in a separate bowl. Gently mix into yolk mixture.
    Fold in egg whites and toasted pecans carefully, just until combined.
    A person holds a whisk over a glass bowl filled with smooth, yellow cake batter
  • Bake and Cool
    Pour batter into a greased 10-inch round cake pan.
    Bake for 50 minutes, or until the top springs back and a toothpick comes out clean.
    Cool on a wire rack for 20 minutes.
    Once cool, slice cake horizontally into 3 equal layers.
    A pecan sponge cake rising in a greased tube pan as it bakes in the oven
  • Whip the Cream
    Whip cream and sugar together until stiff peaks form—don’t overmix.
    Layer cake with about 1 cup of whipped cream between each layer.
    Spread remaining cream over the top and sides of the cake.
    Chill for at least 30 minutes.
  • Make the Caramel Sauce
    In a saucepan over medium heat, combine brown sugar, whipping cream, and butter.
    Bring to a gentle boil, whisking frequently. Simmer until slightly thickened, about 3–5 minutes.
    Cool to room temperature before drizzling.
  • Final Assembly
    Before serving, drizzle most of the caramel over the cake.
    Reserve some extra sauce for serving on the side.
    A slice of Schmoo Torte is being lifted from the fully assembled cake, which is covered in whipped cream and topped with whole pecans

Video

Notes

Cooking Tips

  • Toasting the pecans brings out a deeper, nuttier flavor. Don't skip this step!
  • Use a serrated knife to slice the cake—it's gentler on the sponge layers.
  • Chill your mixing bowl and beaters before whipping the cream for best results.
  • If your caramel sauce thickens too much while cooling, reheat gently with a splash of cream.
Keyword Canadian Dessert, Manitoba Recipes, Nutty Cakes, Schmoo Torte, Whipped Cream Desserts