S’mores Cake
- Prep Time 1 hour
- Cook Time 30 minutes
- Total Time 3 hours
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
S’mores Cake
This indulgent s’mores cake has all the flavors of s’mores with a moist chocolate cake, buttery graham cracker filling and marshmallow frosting!
- Prep Time 1 hour
- Cook Time 30 minutes
- Total Time 3 hours
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
Ingredients
Units
for the cake
- 1 3/4 cups granulated sugar
- 3/4 cups Dutch cocoa powder
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup strongly brewed coffee
for the frosting*
- 3/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 3/4 cup marshmallow fluff
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
for the graham cracker crumble
- 3 tablespoons unsalted butter, melted
- 2 tablespoons honey (or sugar!)
- 1 cup graham cracker crumbs
Instructions
- Preheat oven to 350°F. Grease and line three 6-inch cake pans (or 2 8-inch cake pans) with parchment paper.
- In a large bowl, whisk together the sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the oil, vanilla, eggs, and buttermilk.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in the brewed coffee, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake until a knife inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool completely on a wire rack before frosting.
- Once the cakes are cool, make the frosting. Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Beat the butter until smooth. Add the powdered sugar, salt and vanilla and beat until combined. Add the marshmallow fluff and beat until fluffy, about 3 minutes.
- Next make the graham cracker crumble. In a medium bowl combine the graham cracker crumbs, melted butter, and honey. Stir to combine.
- Assemble the cake. Place one layer of the cake on cake stand or plate. Frost the top of the cake with the marshmallow frosting and sprinkle half of the graham cracker crumble on top. Repeat with the second layer. Frost the top of the third layer and the sides with an offset spatula. If desired, top with toasted marshmallows!
Notes
- If you’d like to make a toast-able frosting you can make a homemade marshmallow meringue instead:
ingredients
- 8 large egg whites
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
instructions
- Place a large pot with 2-inches of water in it on the stove over medium heat and get a heatproof mixing bowl (we used the metal stand mixer bowl!) to make a double boiler. Place the egg whites and granulated sugar in the mixing bowl and place the bowl over the hot water. Whisk gently and cook until the mixture reaches 160°F and the sugar granules have dissolved.
- Remove the bowl from the double boiler and screw into your stand mixer fitted with the whisk attachment. Beat on medium high speed until stiff peaks form, about 3 minutes. Frost the cake as directed. Use a blow torch to toast the meringue before serving!
Find it online: https://hair-grow.fit/smores-cake/%3C/a%3E%3C/p%3E