Go Back
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: Canadian (Prairie/Manitoba)
Calories: 460
Ingredients Equipment Method Video Notes

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

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

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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.