Bring the joy of campfire s’mores to your dessert table with this decadent S’mores Cake. Featuring layers of moist chocolate cake, graham crackers, and marshmallow cream, this dessert is the ultimate indulgence. A rich chocolate ganache and toasted marshmallow topping elevate the flavors to a whole new level, making it a showstopper for any gathering or special occasion. Whether you’re celebrating or just treating yourself, this cake is a guaranteed crowd-pleaser!
Ingredients
Refrigerated :
- 3 large egg whites
- 2 whole eggs
Condiments :
- 250 g agave syrup, honey, or corn syrup
- 1 teaspoon lemon juice
- 200 g marshmallow creme or fluff
Baking & Spices :
- 300 g (2 1/3 cup + 1 tablespoon, 10.5 oz) all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 120 g cocoa powder
- 120 g quality dark chocolate, melted
- 100 g dark chocolate (for ganache)
- 450 g granulated sugar
- 100 g powdered sugar
- 1/2 teaspoon salt
- 1 pinch of salt
- 4 teaspoons vanilla extract
Oils & Vinegars :
- 120 ml oil (vegetable or canola)
Bread & Baked Goods :
- 250 g digestive biscuits or graham crackers
Drinks :
- 240 ml hot, strong coffee
Dairy :
- 320 g unsalted butter
- 240 g buttermilk
- 279 1/4 g heavy cream
Liquids :
- 90 g (1/3 cup, 3 oz) water
Instructions
- Prepare the Cake Batter : Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, granulated sugar, and salt. In a separate bowl, whisk together the buttermilk, eggs, oil, vanilla extract, and coffee. Slowly add the wet ingredients to the dry ingredients, mixing until smooth and lump-free.
- Bake the Cake Layers : Divide the batter evenly among the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Marshmallow Filling : In a mixing bowl, combine the softened butter, marshmallow creme, powdered sugar, and a pinch of salt. Beat until smooth and fluffy. Set aside half of the marshmallow mixture for spreading between the cake layers and reserve the rest for topping the cake.
- Make the Ganache : Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Pour the hot cream over the dark chocolate in a heatproof bowl and let it sit for 2–3 minutes. Whisk until smooth and glossy.
- Assemble the Cake : Place the first cake layer on a serving plate or cake stand. Spread a layer of marshmallow cream on top and sprinkle with crushed graham crackers. Repeat this process for the second cake layer. Place the final cake layer on top and spread a thin crumb coat of marshmallow cream over the entire cake. Chill for 20 minutes to set.
- Finish with Ganache and Topping : Pour the ganache over the top of the chilled cake, letting it drip down the sides for a dramatic effect. Spread the reserved marshmallow cream on top of the cake, creating peaks with a spatula. For an authentic s’mores touch, use a kitchen torch to lightly toast the marshmallow topping.
- Garnish and Serve : Garnish with additional graham cracker crumbs, chocolate shavings, or mini marshmallows, if desired. Slice and serve your decadent S’mores Cake to the delight of your guests!
Conclusion
This S’mores Cake captures the essence of a classic campfire treat in a beautifully layered dessert. The moist chocolate cake, marshmallow filling, and graham cracker crunch create the perfect harmony of flavors and textures. Whether it’s a birthday, holiday, or just a weekend indulgence, this cake is guaranteed to impress and satisfy your sweet cravings. Give it a try and bring the joy of s’mores to your table!
Decadent S’mores Cake: A Campfire Classic Reimagined
A layered S'mores Cake with moist chocolate cake, graham crackers, marshmallow fluff, and rich chocolate ganache. A dessert inspired by the classic campfire treat.
Refrigerated :
- 3 large egg whites
- 2 whole eggs
Condiments :
- 250 g agave syrup (honey, or corn syrup)
- 1 teaspoon lemon juice
- 200 g marshmallow creme or fluff
Baking & Spices :
- 300 g 2 1/3 cup + 1 tablespoon, 10.5 oz all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 120 g cocoa powder
- 120 g quality dark chocolate (melted)
- 100 g dark chocolate (for ganache)
- 450 g granulated sugar
- 100 g powdered sugar
- 1/2 teaspoon salt
- 1 pinch of salt
- 4 teaspoons vanilla extract
Oils & Vinegars :
- 120 ml oil (vegetable or canola)
Bread & Baked Goods :
- 250 g digestive biscuits or graham crackers
Drinks :
- 240 ml hot (strong coffee)
Dairy :
- 320 g unsalted butter
- 240 g buttermilk
- 279 1/4 g heavy cream
Liquids :
- 90 g 1/3 cup, 3 oz water
- Prepare the Cake Batter : Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, granulated sugar, and salt. In a separate bowl, whisk together the buttermilk, eggs, oil, vanilla extract, and coffee. Slowly add the wet ingredients to the dry ingredients, mixing until smooth and lump-free.
- Bake the Cake Layers : Divide the batter evenly among the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Marshmallow Filling : In a mixing bowl, combine the softened butter, marshmallow creme, powdered sugar, and a pinch of salt. Beat until smooth and fluffy. Set aside half of the marshmallow mixture for spreading between the cake layers and reserve the rest for topping the cake.
- Make the Ganache : Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Pour the hot cream over the dark chocolate in a heatproof bowl and let it sit for 2–3 minutes. Whisk until smooth and glossy.
- Assemble the Cake : Place the first cake layer on a serving plate or cake stand. Spread a layer of marshmallow cream on top and sprinkle with crushed graham crackers. Repeat this process for the second cake layer. Place the final cake layer on top and spread a thin crumb coat of marshmallow cream over the entire cake. Chill for 20 minutes to set.
- Finish with Ganache and Topping : Pour the ganache over the top of the chilled cake, letting it drip down the sides for a dramatic effect. Spread the reserved marshmallow cream on top of the cake, creating peaks with a spatula. For an authentic s’mores touch, use a kitchen torch to lightly toast the marshmallow topping.
- Garnish and Serve : Garnish with additional graham cracker crumbs, chocolate shavings, or mini marshmallows, if desired. Slice and serve your decadent S’mores Cake to the delight of your guests!