Name: S'mores Cake
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 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

Ingredients

Scale

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

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
In a large bowl, whisk together the granulated sugar, buttermilk, hot coffee, neutral oil, egg yolks, and vanilla extract until smooth.
Sift in the cocoa powder, then add the baking soda, baking powder, and kosher salt. Whisk until everything is well incorporated.
Gently fold in the all-purpose flour using a spatula until just combined. Avoid over-mixing to preserve texture.
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.
Once baked, allow the cake to cool completely. For easier assembly, it’s recommended to chill the cake in the refrigerator until cold.

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.

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.