S’mores Cake Recipe

S’mores Cake Recipe is a delightful take on the classic campfire treat, combining the nostalgic flavors of graham crackers, rich chocolate, and gooey marshmallows into a luscious dessert. This cake is a perfect blend of creamy, fluffy, and crunchy textures, making it a show-stopper at any gathering. Suitable for all ages, this dessert is not only comforting but also incredibly easy to make, ensuring you’ll create warm memories with every slice you serve. Whether you’re hosting a birthday celebration or simply indulging in a treat, this step-by-step guide will have you whipping up this mouthwatering dessert in no time.

Ingredients

To embark on this delicious journey, you’ll need the following ingredients that come together to create an irresistible S’mores Cake:

• 2 1/2 cups graham cracker crumbs: These will provide a crunchy, sweet base for the layers.
• 1/3 cup granulated sugar: Sweetening the crust just right.
• 1/2 cup salted butter (melted): Adds a rich, creamy flavor to the crust.
• 1 cup vegetable or canola oil: Ensures moist and tender cake layers.
• 2 cups granulated sugar: Sweetness is essential for the cake’s rich flavor.
• 3 large eggs: Helps bind the ingredients together for a fluffy result.
• 2 teaspoons vanilla extract: Infuses a warm aroma and taste throughout.
• 2 cups all-purpose flour: The foundational element for the cake structure.
• 1 cup cocoa powder: Provides that rich, chocolatey goodness.
• 2 teaspoons baking soda: Adds the perfect rise for the cake.
• 1 teaspoon baking powder: Works alongside baking soda for a light texture.
• 1 teaspoon salt: Elevates all the flavors beautifully.
• 1 cup buttermilk (room temperature): Adds moisture and tanginess to the cake.
• 1 cup hot water: Enhances the cake’s moisture content.
• 1 cup milk chocolate or semisweet chocolate chips: For that ultimate chocolate experience.
• 1/2 cup heavy cream: Richness for the chocolate ganache.
• 24 large marshmallows: Essential for that classic S’mores flavor.
• 1 cup salted butter (room temperature): A key ingredient for the luscious frosting.
• 1 cup powdered sugar: Sweetens the frosting to perfection.
• 1/2 teaspoon vanilla extract: Enhancing the frosting flavor once again.
• 1 jar marshmallow fluff: Adds an extra layer of gooey delight.
• 2 cups salted butter (room temperature): Required for an indulgent chocolate frosting.
• 1 1/3 cups unsweetened cocoa powder: For a deep, rich chocolate flavor.
• 5 cups powdered sugar: Sweetens and thickens the frosting.
• 6 Tablespoons heavy cream: Helps achieve the perfect frosting consistency.
• 2 teaspoons vanilla extract: Again, for a lovely aroma and flavor enhancement.
• Pinch of salt: Balances the sweetness.
• 3 egg whites (room temperature): Needed for the marshmallow meringue.
• 1/4 teaspoon salt: Enhances the egg whites and stabilizes the meringue.
• 1 cup granulated sugar (divided): To sweeten the meringue just right.
• 1/2 cup light corn syrup: Helps create that glossy, thick texture for the meringue.
• 1 teaspoon vanilla extract: A familiar flavor element.
• Additional graham crackers: For decoration and a crunchy element on top.
• Additional Hershey bars (broken up): A nod to the traditional S’mores topping.
• Additional large marshmallows: For the perfect finishing touch.

Step-by-Step Directions

Step 1: Preheat your oven to 350°F (175°C). Line three 8-inch baking pans with parchment paper circles, ensuring the cake will be easy to remove after baking.

Step 2: In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Divide this mixture evenly between the bottom of each pan, pressing it down firmly. Bake for about 8-10 minutes, allowing the crusts to firm up and turn golden.

Step 3: In a stand mixer, beat the vegetable oil and granulated sugar on medium speed until the mix is creamy and light, about 2 minutes.

Step 4: Add the eggs and vanilla extract to the mixture, beating well until everything is thoroughly combined.

Step 5: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Incorporate the dry ingredients and buttermilk alternately into the mixer, mixing just until combined each time. Scrape the bowl’s sides to ensure everything is blended.

Step 6: Just before you’re done mixing, add in the hot water. Mix well until smooth. Now, divide this rich batter evenly between your prepared baking pans, pouring it directly over the graham cracker crusts.

Step 7: Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean with just a few crumbs.

Step 8: Allow the cake layers to cool completely. Once cooled, level the tops with a serrated knife for even stacking.

Step 9: For the chocolate ganache, heat the heavy cream in the microwave until hot. Pour it over the milk chocolate chips in a small bowl and let sit for 5 minutes to melt. Stir until smooth and let cool while preparing the marshmallow filling.

Step 10: Set your oven to broil and position a rack about 2/3 of the way up. Spread the marshmallows evenly on a baking sheet lined with parchment paper. Toast them under the broiler until they begin to brown, watching closely as this can happen quickly. Flip them to toast the other side and allow to cool for a few minutes.

Step 11: In a large mixing bowl, beat the room temperature butter, powdered sugar, and vanilla extract until creamy and smooth.

Step 12: Add the cooled toasted marshmallows and marshmallow fluff to the butter mixture, beating well until fully combined.

Step 13: For the chocolate frosting, beat the room temperature butter and cocoa powder until smooth. Gradually add the powdered sugar on low speed until combined. Add the vanilla, heavy cream, and a pinch of salt, then beat for another 3-4 minutes until the frosting is creamy and spreadable. Adjust the consistency as needed with additional cream.

Step 14: In another bowl, whisk the egg whites and salt until frothy. Gradually add 1/3 cup of the sugar, one tablespoon at a time, whisking for 20 seconds between additions.

Step 15: In a small saucepan, combine the remaining 2/3 cup sugar and corn syrup. Heat over medium-high until it reaches 240°F (115°C).

Step 16: While the mixer is running on medium-low, slowly pour this hot sugar mixture into the egg whites, which will create a glossy, thick meringue. Whisk on medium-high for 5-10 minutes until cooled.

Step 17: Now, you’re ready to assemble. Place the first cake layer (graham cracker crust side down) on a cake disc or plate. Pipe a thick ring of chocolate buttercream around the edges, then spread half of the chocolate ganache in the center. Freeze for 5 minutes to let it set.

Step 18: After the ganache sets, spread half of the toasted marshmallow filling on top. Gently place the second cake layer on, repeating the piping of the buttercream, filling with remaining ganache, freezing to set, then adding the marshmallow filling.

Step 19: Place the final cake layer on top and apply a thin crumb coat of chocolate buttercream around the entire cake. Transfer it to the freezer for 15-30 minutes to firm up.

Step 20: Once set, frost the outside of the cake with the remaining chocolate frosting, smoothing it out with a cake scraper. Return to the freezer for another 10-15 minutes to firm up again.

Step 21: Carefully separate the frosting from the top using a sharp knife, and then fill a piping bag with marshmallow fluff. Pipe it over the top of the cake.

Step 22: Toast the marshmallow fluff and any additional marshmallows for the top with a kitchen torch for an indulgent finish. Decorate with graham cracker halves and Hershey squares if desired. Slice and serve immediately for a delightful experience.

Tips & Tricks

• Freshness: Make sure your ingredients, especially the baking soda and powder, are fresh for the best rise and flavor.
• Room Temperature: Allow your eggs and buttermilk to reach room temperature for better emulsification.
• Graham Crust: For an extra crunchy base, consider adding crushed nuts to the graham cracker crust.

Serving Suggestions & Pairings

S’mores Cake is ideally served at gatherings, barbecues, or dessert buffets. Pair it with a scoop of vanilla ice cream to enhance the flavors. It also goes well with a glass of cold milk or a rich cup of coffee, perfect for balancing the sweetness.

Nutritional Information

This decadent cake serves roughly 12-16 slices, with each slice containing approximately 450 calories. The high sugar and fat content is balanced with the inclusion of ingredients like buttermilk, which offers some nutritional value. Enjoy in moderation!

Storing Tips & Variations

Store leftover S’mores Cake in an airtight container for up to 5 days at room temperature, or refrigerate for longer freshness. You may also freeze individual slices wrapped in plastic wrap for up to 3 months. For variations, consider adding peanut butter cups for a different flavor, or use different chocolate types like dark chocolate or white chocolate in the ganache.

Conclusion

Give this S’mores Cake Recipe a try, and enjoy the blend of flavors that evoke memories of summer nights by the campfire. Your friends and family will thank you for this amazing dessert, and we’d love to hear about your experience! Don’t forget to share your delightful creations online!

FAQs

1. Can I use store-bought marshmallow fluff?
   Absolutely! However, making it fresh gives a unique taste.

2. How can I make it less sweet?
   Reduce the sugar in the frosting and adjust the chocolate components to your preference.

3. Is there a gluten-free option?
   You can substitute all-purpose flour with a gluten-free flour blend, ensuring the ratios match.

4. Can I make this cake ahead of time?
   Yes, you can prepare the layers and fillings a day in advance; just assemble closer to the serving time.

5. How do I prevent the cake layers from collapsing?
   Ensure proper mixing and baking times. Allow each layer to cool completely before assembly to maintain stability.

S’mores Cake

A delightful take on the classic campfire treat, this S’mores Cake combines graham crackers, rich chocolate, and gooey marshmallows into a luscious dessert that’s perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Crust

• 2 1/2 cups graham cracker crumbs Provides a crunchy, sweet base for the layers.
• 1/3 cup granulated sugar Sweetening the crust just right.
• 1/2 cup salted butter (melted) Adds a rich, creamy flavor to the crust.

Cake

• 1 cup vegetable or canola oil Ensures moist and tender cake layers.
• 2 cups granulated sugar Sweetness is essential for the cake’s rich flavor.
• 3 large eggs Helps bind the ingredients.
• 2 teaspoons vanilla extract Infuses a warm aroma.
• 2 cups all-purpose flour Foundational for the cake structure.
• 1 cup cocoa powder Provides rich, chocolatey goodness.
• 2 teaspoons baking soda Adds the perfect rise.
• 1 teaspoon baking powder Works for a light texture.
• 1 teaspoon salt Elevates all flavors.
• 1 cup buttermilk (room temperature) Adds moisture and tanginess.
• 1 cup hot water Enhances moisture.
• 1 cup milk chocolate or semisweet chocolate chips For the ultimate chocolate experience.

Frosting

• 1/2 cup heavy cream Richness for the chocolate ganache.
• 1 cup salted butter (room temperature) Key ingredient for the frosting.
• 1 cup powdered sugar Sweetens the frosting.
• 1/2 teaspoon vanilla extract Enhancing the frosting flavor.
• 1 jar marshmallow fluff Adds gooey delight.
• 2 cups salted butter (room temperature) For the chocolate frosting.
• 1 1/3 cups unsweetened cocoa powder For rich chocolate flavor.
• 5 cups powdered sugar Sweetens and thickens.
• 6 tablespoons heavy cream Achieves perfect frosting consistency.
• 2 teaspoons vanilla extract For flavor enhancement.
• a pinch salt Balances the sweetness.

Marshmallow Meringue

• 3 large egg whites (room temperature) Needed for meringue.
• 1/4 teaspoon salt Enhances and stabilizes meringue.
• 1 cup granulated sugar (divided) To sweeten the meringue.
• 1/2 cup light corn syrup Creates glossy texture.
• 1 teaspoon vanilla extract Familiar flavor element.

Garnishes

• additional graham crackers For decoration.
• additional Hershey bars (broken up) A nod to traditional S’mores.
• additional large marshmallows For the perfect finishing touch.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line three 8-inch baking pans with parchment paper circles.
2. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Divide this mixture evenly between the bottom of each pan, pressing it down firmly. Bake for about 8-10 minutes.

Cake Batter

1. In a stand mixer, beat vegetable oil and granulated sugar on medium speed until creamy and light, about 2 minutes.
2. Add eggs and vanilla extract to the mixture, beating well.
3. In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Incorporate dry ingredients and buttermilk alternately into the mixer.
4. Just before mixing is done, add in hot water. Mix until smooth.
5. Divide batter evenly between prepared baking pans, pouring it directly over the graham cracker crusts.

Baking

1. Bake in the preheated oven for 25-30 minutes. Check with a toothpick for doneness.
2. Allow cake layers to cool completely and level tops for even stacking.

Chocolate Ganache

1. Heat heavy cream in the microwave until hot. Pour over milk chocolate chips, let sit for 5 minutes to melt, then stir until smooth.

Marshmallow Filling

1. Set oven to broil and position a rack about 2/3 way up. Spread marshmallows on a baking sheet lined with parchment and toast until browned.
2. In a large mixing bowl, beat room temperature butter, powdered sugar, and vanilla extract until creamy.
3. Add cooled toasted marshmallows and marshmallow fluff to the butter mixture, beat until fully combined.

Chocolate Frosting

1. In a bowl, beat room temperature butter and cocoa powder until smooth.
2. Gradually add powdered sugar on low speed and then mix in vanilla, heavy cream, and pinch of salt for another 3-4 minutes.

Meringue

1. In another bowl, whisk egg whites and salt until frothy. Gradually add 1/3 cup sugar.
2. In a saucepan, heat remaining 2/3 cup sugar and corn syrup until it reaches 240°F (115°C).
3. While the mixer is running, slowly pour hot mixture into egg whites to create meringue.

Assembly

1. Place the first cake layer on a cake disc. Pipe a thick ring of chocolate buttercream and spread half of the chocolate ganache in the center.
2. Freeze for 5 minutes to set, then add half of the toasted marshmallow filling.
3. Repeat with the second cake layer, ganache, and marshmallow filling.
4. Place the final cake layer on top and apply a thin crumb coat of chocolate buttercream. Freeze for 15-30 minutes.
5. Frost the outside with remaining chocolate frosting and return to the freezer for 10-15 minutes.
6. Pipe marshmallow fluff over the top and toast with a kitchen torch. Decorate with graham crackers and Hershey squares if desired.
7. Slice and serve immediately.

Notes

Store leftovers in an airtight container for up to 5 days or refrigerate for longer freshness. Can freeze individual slices for up to 3 months.