S’mores Cake recipe

S’mores bring back fond memories of campfires and gooey marshmallow goodness. This S’mores Cake captures all that nostalgic charm in a show-stopping dessert. Imagine layers of graham cracker crust, rich chocolate cake, and marshmallow filling, all topped with a decadent chocolate ganache and toasted marshmallow topping. This cake is perfect for any occasion and is sure to impress your family and friends.

Ingredients

For this delightful cake, you’ll need:

• Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
• Chocolate Cake:
  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
• Marshmallow Filling:
  • 1 cup marshmallow fluff
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
• Chocolate Ganache:
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
• Marshmallow Topping:
  • 1 cup mini marshmallows

Preparation

Graham Cracker Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

Chocolate Cake:

1. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Add the milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
3. Stir in the boiling water until the batter is smooth (the batter will be thin).
4. Pour the batter over the baked graham cracker crust.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely in the pan.

Marshmallow Filling:

1. In a large bowl, beat the softened butter until creamy.
2. Add the marshmallow fluff and mix until well combined.
3. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.

Assembling the Cake:

1. Once the cake has cooled, spread the marshmallow filling evenly over the top of the cake layer.
2. Refrigerate the cake for at least 30 minutes to set the filling.

Chocolate Ganache:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl.
3. Let it sit for a minute, then stir until the chocolate is fully melted and the ganache is smooth.

Adding the Ganache:

1. Pour the ganache over the chilled marshmallow filling, spreading it evenly with a spatula.
2. Allow the ganache to set slightly before adding the marshmallow topping.

Marshmallow Topping:

1. Preheat your oven’s broiler.
2. Sprinkle the mini marshmallows evenly over the top of the ganache.
3. Place the cake under the broiler for 1-2 minutes, watching carefully, until the marshmallows are toasted and golden brown.

Final Assembly:

1. Remove the cake from the oven and let it cool completely.
2. Carefully remove the springform pan and transfer the cake to a serving plate.
3. Add any additional decorative touches like chocolate shavings or a drizzle of melted chocolate.

Serving Suggestions

Serve the S’mores Cake as a decadent dessert at your next gathering. Pair it with a cup of coffee or a glass of cold milk for the ultimate treat.

Health Benefits

While this S’mores Cake is an indulgence, using high-quality ingredients can make a difference. Dark chocolate offers antioxidants, and enjoying treats in moderation can be part of a balanced diet.

Variations

For a different twist, try using white chocolate in the ganache or adding a layer of peanut butter between the cake and marshmallow filling. You can also incorporate crushed nuts for extra crunch.

Tips for Success

Ensure your cake layers are completely cooled before adding the filling and ganache to prevent melting and uneven textures. Taste the marshmallow filling before spreading to adjust the sweetness if necessary.

FAQs

1. Can I make this cake gluten-free?
   • Yes, use gluten-free graham crackers and a gluten-free flour blend for the cake.
2. How long can I store the cake?
   • Store the cake in an airtight container in the refrigerator for up to 3 days.
3. Can I use store-bought marshmallow fluff?
   • Absolutely, store-bought marshmallow fluff works perfectly for the filling.
4. How do I toast the marshmallow topping?
   • Use your oven’s broiler or a kitchen torch for more control over the toasting.
5. Can I freeze the cake?
   • Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then thaw in the refrigerator before serving.

Conclusion

S’mores Cake is a delightful and indulgent dessert that brings the beloved flavors of s’mores into a stunning cake form. Perfect for celebrations or as a special treat, this cake is sure to impress. Give it a try and enjoy the nostalgic flavors of s’mores in every bite.

Yield: 12

S'mores Cake recipe

Print

S'mores bring back fond memories of campfires and gooey marshmallow goodness. This S'mores Cake captures all that nostalgic charm in a show-stopping dessert. Imagine layers of graham cracker crust, rich chocolate cake, and marshmallow filling, all topped with a decadent chocolate ganache and toasted marshmallow topping. This cake is perfect for any occasion and is sure to impress your family and friends.

Prep Time 2 hours

Cook Time 40 minutes

Total Time 2 hours 40 minutes

Ingredients

• Chocolate Cake
• 2 cups (260g) flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla
• 1 cup (240ml) hot water
• Graham Cracker Crunchies
• 3/4 cups (100g) graham cracker crumbs (about 6 full sheet graham crackers)
• 1 1/2 tbsp (20g) sugar
• 1/4 cup (56g) unsalted butter, melted
• Toasted Marshmallow Frosting
• 1 3/4 cups (392g) unsalted butter, room temperature
• 3 1/4 cups marshmallow fluff*
• 6 cups (690) powdered sugar
• 1 1/2 cups mini marshmallows
• Chocolate Ganache
• 9 oz (1 1/2 cups) semi-sweet chocolate chips
• 3/4 cup (180ml) heavy whipping cream
• Vanilla frosting
• 3/4 cup (168g) unsalted butter, room temperature
• 3 cups (345g) powdered sugar
• 1 tsp vanilla extract
• 1 tbsp milk or cream

Instructions

To make the chocolate cake:
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).2. Add all dry ingredients to a large bowl and whisk together.3. Add eggs, milk and vegetable oil to the dry ingredients and mix well.4. Add vanilla to boiling water and add to mixture. Mix well. The batter will be very thin.5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.6. Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.
To make the graham cracker crunchies:
7. When the cakes are cooled and you’re ready to build the cake, preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.8. Combine the graham cracker crumbs, sugar and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.9. Bake for 8-10 minutes, then allow to cool. Set aside.
To make the toasted marshmallow frosting:
10. To make the frosting, toast the marshmallows under the broiler for about 1 minute, or until toasted. Remove from the oven and set aside to allow them to cool completely.11. Add the butter to a large mixer bowl and beat until smooth.12. Add the marshmallow fluff to the butter and beat until well combined.13. Add about half of the powdered sugar to the butter mixture and mix until well combined and smooth.14. Add the remaining powdered sugar and mix until well combined and smooth.15. Add the cooled toasted marshmallows and mix until well combined. If the marshmallows are quite sticky, break them apart into smaller pieces before adding them to the frosting. Set aside.
To make the chocolate ganache:
16. Add the chocolate chips to a medium sized bowl.17. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips.18. Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth. Set aside.
To make the vanilla frosting:
19. Add the butter to a large mixer bowl and beat until smooth.20. Add about half of the powdered sugar and mix until well combined and smooth.21. Add the vanilla extract and cream and mix until well combined.22. Add the remaining powdered sugar and mix until well combined and smooth.
To build the cake:
23. Remove cake domes from the tops of the cake with a large serrated knife. See my tips on how to level a cake and how to stack a cake.24. Place the first layer of cake on a cake plate or cardboard cake circle. Pipe a dam of vanilla frosting around the outer edge of the cake. This dam will help keep all of the filling in place so that nothing seeps out or doesn’t stay in place.25. Add about 6 tablespoons of chocolate ganache to the top of the cake and spread it into an even layer.26. Add one cup of marshmallow frosting to the top of the ganache and spread into an even layer.27. Add 1/2 a cup of graham cracker crunchies to the top of the frosting and spread evenly.28. Add the second layer of cake, another dam of vanilla frosting, then another layer of ganache, marshmallow frosting and graham cracker crunchies.29. Top the cake with the final layer of chocolate cake. Refrigerate the cake for about 30 minutes or so to make sure everything is stable.30. Use the remainder of the marshmallow frosting to frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.31. Press the remaining graham cracker crunchies into the bottom part of the cake.32. Use the remainder of the chocolate ganache to add the chocolate drip to the cake. See my tutorial for how to make a chocolate drip cake. It will have cooled off by now, so you’ll want to carefully heat it back up in the microwave.33. Add some mini marshmallows to the top of the cake and use a kitchen torch to toast them.34. Refrigerate cake until ready to serve. Cake is best when stored in an air tight container. Serve cool, but not cold and finish leftovers within 3-4 days.