Print

S’mores Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This decadent S’mores Cake combines a crunchy graham cracker crust with a moist cocoa-infused cake, layered with rich chocolate ganache and fluffy marshmallow frosting. Perfectly capturing the classic campfire dessert in cake form, it offers a delightful mix of textures and flavors with every bite.

Ingredients

Crust

  • 2 ½ cups graham cracker crumbs (about 15 sheets, a little less than 2 packages)
  • 1 ½ sticks melted butter (about 170 g)
  • ¼ cup sugar (50 g)
  • ½ teaspoon salt

Cake

  • 2 cups sugar (400 g)
  • 1 ¾ cups all-purpose flour (210 g)
  • ¾ cup cocoa powder (75 g)
  • 2 teaspoons baking soda (10 ml)
  • 1 teaspoon baking powder (5 ml)
  • 1 teaspoon salt (5 ml)
  • 2 eggs
  • 2 teaspoons vanilla extract (10 ml)
  • 1 cup buttermilk (240 ml)
  • ½ cup oil (canola or vegetable, 120 ml)
  • 1 cup hot coffee (240 ml)

Ganache

  • 5 oz dark chocolate
  • 3/4 cup heavy cream
  • 5 tablespoons softened butter
  • ½ teaspoon salt
  • ½ teaspoon vanilla

Marshmallow Frosting

  • 2 egg whites
  • ½ cup sugar (100 g)
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract or 1 tablespoon vanilla bean paste

Instructions

  1. Prepare Crust: Preheat the oven to 350°F (175°C). Using a food processor or a Ziploc bag and rolling pin, grind approximately 2 packages of graham crackers until fine. Measure out 2 ½ cups of graham cracker crumbs, then combine with melted butter, sugar, and salt. Mix until fully incorporated.
  2. Form and Bake Crust: Grease and line the bases of 3 six-inch cake pans with parchment paper (or use 2 eight-inch pans). Evenly distribute the graham cracker mixture between pans. Press down firmly with a flat surface or measuring cup to create a compact crust layer. Bake for 10 minutes or until slightly golden. Remove and let cool.
  3. Make Cake Batter: In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt until evenly mixed. Add vanilla extract, eggs, buttermilk, and oil, stirring until combined. Pour in the hot coffee and quickly stir to evenly incorporate; the batter will be thin.
  4. Bake Cake Layers: Pour the batter evenly over the cooled graham cracker crusts in each pan. Bake at 350°F (175°C) for about 25 minutes if using 6-inch pans, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
  5. Prepare Ganache: In a bowl, place dark chocolate, softened butter, salt, and vanilla. In a small saucepan over medium heat, warm the heavy cream and sugar until hot but not boiling. Pour the hot cream mixture over the chocolate and let sit for 1 minute, then stir until smooth. Refrigerate until cooled but still spreadable.
  6. Make Marshmallow Frosting: Set up a double boiler by placing a heatproof bowl over a pan with about 1 inch of simmering water, ensuring the bowl does not touch the water. Add egg whites, sugar, and cream of tartar to the bowl. Heat over low steam, stirring constantly, until the sugar is dissolved and mixture is warm (do not let egg whites cook). Remove from heat, add vanilla, then beat on high speed until stiff, glossy peaks form.
  7. Assemble Cake: Place one cake layer with graham cracker crust down on a serving plate. Pipe a ring of ganache around the rim to act as a barrier, fill the center with marshmallow frosting. Repeat with second layer. Coat the entire cake with the remaining ganache. Optionally, add more marshmallow frosting on top and toast with a kitchen torch for decoration. You may also toast marshmallows on top as garnish.

Notes

  • Use a food processor for finely crushed graham crackers, or place in a sealed bag and crush with a rolling pin.
  • The hot coffee in the batter enhances the chocolate flavor and keeps the cake moist.
  • When heating egg whites for marshmallow frosting, keep temperature low to prevent cooking.
  • Toast marshmallows carefully using a kitchen torch or under a broiler for added visual appeal and flavor.
  • For easier layering, chill the ganache until thick but still spreadable.
  • Make sure cake layers are fully cooled before assembly to prevent melting frosting.

Find it online: https://marthatasty.com/smores-cake-recipe/