S’mores Cake

S’mores cake is a delicious tribute to the classic campfire treat we all crave. Picture this: a sumptuous, chocolatey cake layered with the sweet crunch of graham crackers, enveloped in rich marshmallow buttercream that makes your taste buds dance. This dessert perfectly captures the nostalgia of summer nights spent roasting marshmallows under a starry sky. With each slice, you’ll experience the delightful contrast of textures and the comforting flavor melding of chocolate and marshmallow goodness. It’s not just a cake; it’s an experience that brings smiles to faces young and old alike.

As nostalgic as it is indulgent, this cake comes together with a few basic ingredients and some straightforward techniques. Perfect for birthday parties, family gatherings, or just a cozy night at home, S’mores cake is bound to impress everyone at the table. Whether you’re a baking novice or a seasoned pro, this recipe is straightforward enough that anyone can achieve that wow factor. So, whisk your apron on and let’s dive into creating this dreamy dessert that’s sure to spark joy and conversation.

How to Make S’mores Cake

1. Preheat the Oven: Start by preheating the oven to 350°F. Grease and line a 9×13-inch pan with parchment paper for easy removal later.
2. Mix the Batter: In a large bowl, whisk together 2 cups granulated sugar, 1 cup buttermilk, 1 cup hot coffee, 1/2 cup neutral oil, 3 egg yolks (keeping the whites for later), and 1 tsp vanilla extract. Sift in 3/4 cup Dutch-process cocoa powder and whisk until smooth.
3. Add Dry Ingredients: Sprinkle 2 tsp baking soda, 1 tsp baking powder, and 1 tsp kosher salt over the mixture, then whisk until combined. Gradually fold in 1 3/4 cups all-purpose flour using a spatula until just combined.
4. Bake the Cake: Gently pour the batter into the prepared pan and bake for 38-44 minutes, or until the center springs back when gently pressed and a tester comes out clean. Let the cake cool completely; chilling in the fridge is ideal for easier assembly.
5. Make the Graham Cracker Crunch: Lower the oven to 325°F. In a small saucepan, combine 6 tbsp granulated sugar and 4 tbsp unsalted butter over medium heat. Whisk until melted and bubbly (around 3-4 minutes). Immediately stir in 3/4 cup graham cracker crumbs and 1/4 tsp salt. Spread on a lined baking sheet and bake for 7 minutes, until golden and fragrant. Let cool.
6. Prepare the Meringue: In a heatproof bowl, whisk together 3 egg whites and 3/4 cup granulated sugar. Set it over simmering water and whisk constantly until foamy and warm (about 3-4 minutes). Test for smoothness between your fingers.
7. Whip the Egg Whites: Transfer the warm egg white mixture to a stand mixer and add 1/4 tsp cream of tartar and 3/4 tsp vanilla extract. Whip on high speed for 3-4 minutes until stiff peaks form.
8. Make the Buttercream: Switch to the paddle attachment and beat 1/2 cup softened butter until creamy. Gradually add in 1.5 cups powdered sugar, 3/4 tsp vanilla extract, and 1/4 tsp kosher salt until smooth. Beat in 1/2 cup marshmallow meringue for flavor.
9. Torte the Cake: Carefully slice the cooled cake in half horizontally, then cut in half lengthwise, giving you four long rectangles.
10. Layer the Cake: On a cake board or serving platter, place one layer of cake and top with 1/3 of the marshmallow buttercream. Add a handful of graham cracker crunch, leaving a 1-inch border to help hold the layers. Repeat with the remaining layers. If layers start to shift, refrigerate for about 30 minutes.
11. Frost the Cake: Use half of the leftover meringue to cover the cake for a crumb coat. Then, use the rest to create a decorative finish. Toast the meringue edges lightly with a kitchen torch until golden brown; avoid any flammable materials nearby.
12. Serve and Enjoy: This S’mores cake is best enjoyed shortly after toasting, but it’s great for a few hours in the fridge.

Storing & Reheating

To store your S’mores cake, keep it at room temperature for up to 2 days if it’s well-covered. For longer storage, refrigerate in an airtight container for up to a week. You can freeze it for up to 3 months, making sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw in the refrigerator overnight. Reheat individual slices briefly in the microwave for about 10-15 seconds, keeping in mind that the fluffy marshmallow texture may change slightly.

S’mores cake marries nostalgia and exquisite flavor in a delightful way. It’s an opportunity to reminisce about fond memories while indulging in something absolutely delicious. If you’re feeling adventurous, play around with flavors or toppings to make this cake your own. You might find new favorites nestled between its layers! Enjoy the rich chocolate and sweet marshmallow flavors with each slice, and don’t be surprised when your friends ask for seconds—or even thirds!

Recipe FAQs

S’mores Cake

Recipe Author: Naomi

This S’mores Cake is a delightful blend of chocolate and marshmallow goodness. An easy recipe featuring rich cocoa, buttery layers, and irresistible flavors, it’s perfect for celebrations or simply indulging your sweet tooth.

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• Prep Time 90 minutes
• Cook Time 45 minutes
• Yield 12 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups (400 g) granulated sugar
• 1 cup (227 g) buttermilk, room temperature
• 1 cup (227 g) strong coffee, hot
• 1/2 cup (100 ml) neutral oil (avocado, refined coconut, vegetable, canola or algae oil)
• 3 (42 g) large egg yolks, room temperature
• 1 tsp (4.5 g) vanilla extract
• 3/4 cup (63 g) dutch-process cocoa powder
• 2 tsp (6 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (2.66 g) kosher salt
• 1 3/4 cup (210 g) all-purpose flour
• 6 tbsp (75 g) granulated sugar
• 4 tbsp (56 g) unsalted butter
• 3/4 cup (71 g) graham cracker crumbs (about 1/2 pack)
• 1/4 tsp (0.67 g) kosher salt
• 3 (100 g) large egg whites
• 3/4 cup (150 g) granulated sugar
• 1/4 tsp (0.25 tsp) cream of tartar
• 3/4 tsp (3.3 g) vanilla extract
• 1/2 cup (113 g) unsalted butter, softened
• 1.5 cups (180 g) powdered sugar
• 3/4 tsp (3.3 g) vanilla extract
• 1/4 tsp (0.67 g) kosher salt
• 1/2 cup (40 g) marshmallow meringue

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
2. In a large bowl, whisk together the granulated sugar, buttermilk, hot coffee, neutral oil, egg yolks, and vanilla extract until smooth.
3. Sift in the cocoa powder, then add the baking soda, baking powder, and kosher salt. Whisk until everything is well incorporated.
4. Gently fold in the all-purpose flour using a spatula until just combined. Avoid over-mixing to preserve texture.
5. Pour the batter into the prepared pan and evenly spread it out. Bake for 38-44 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Once baked, allow the cake to cool completely. For easier assembly, it’s recommended to chill the cake in the refrigerator until cold.

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Notes

Make sure to use room temperature ingredients for better mixing and cake texture.
Chilling the cake before frosting helps the layers hold up better when assembled.
Leftover cake can be stored in an airtight container for up to 3 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 440
• Sugar: 40g
• Sodium: 260mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 64g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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