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S'mores Layer Cake | lifemadesimplebakes.com
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4.86 from 7 votes

S'mores Layer Cake Recipe

A summer favorite turned into a drool-worthy dessert fit for a party, no campfire required! This s'mores layer cake has a graham base, fudge frosting and a homemade marshmallow meringue frosting.
Prep Time1 hour 10 minutes
Cook Time50 minutes
Total Time2 hours
Course: Cakes & Cheesecakes
Cuisine: American
Servings: 8 slices
Calories: 1538kcal
Author: Andrea

Ingredients

For the cake:

  • 1 c. 2 sticks unsalted butter, softened
  • 1 c. brown sugar packed
  • 2/3 c. granulated sugar
  • 2 tsp. vanilla extract
  • 4 eggs room temperature
  • 2 1/2 c. all-purpose flour
  • 1 1/2 c. graham cracker crumbs finely ground
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. coarse kosher sea salt
  • 1/2 tsp. ground cinnamon
  • 2 c. buttermilk room temperature

For the chocolate ganache frosting:

  • 8 oz heavy whipping cream
  • 16 oz. chocolate I do half semisweet and half bittersweet chocolate, finely chopped

For the marshmallow meringue:

  • 2 egg whites
  • 1/4 c. water
  • 1 tbsp. corn syrup
  • 1 c. granulated sugar
  • 1/2 tsp. cream of tartar
  • 1/8 tsp. coarse kosher sea salt
  • 1 1/2 tsp. vanilla extract
  • 1 c. mini marshmallows

Instructions

For the cake:

  • Preheat oven to 350 degrees. Line the bottoms of three 6-inch pans (or two 9-inch or three 9-inch pans) with parchment paper and spray the sides with nonstick cooking spray, set aside.
  • In the bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 2 minutes. Add the vanilla and then the eggs one at a time, mixing just until incorporated.
  • In a medium mixing bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon. With mixing speed on low, alternate adding the dry ingredients and the buttermilk until combined. Mix until just until combined, do not overmix.
  • Divide the batter evenly between the prepared pans. Use a kitchen scale if necessary to ensure they are all the same amount.
  • Place in the oven and bake for approximately 35-40 minutes if using 6-inch pans, 30-35 minutes if using two 9-inch pans or 20-25 minutes if using three 9-inch pans. Keep an eye on the cakes and test for doneness (every oven is different). The tops will spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before inverting onto a wire rack to cool completely.

For the ganache:

  • For the ganache, place chopped chocolate in a medium mixing bowl. In a medium saucepan set over medium heat, warm cream just until a few tiny bubbles begin to form. Remove from the heat from the stovetop and pour over the chocolate. Tilt the bowl until the cream is completely covering the chocolate. Place plastic wrap over the top and let it rest for 6 minutes.
  • Remove the plastic wrap and stir the chocolate until completely melted. Place the plastic over the surface of the chocolate and refrigerate for 20 minutes, stir, then refrigerate until a pipeable consistency is reached, about another 10 minutes.

For the marshmallow meringue:

  • Combine the egg whites, water, corn syrup, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Set it over a saucepan with simmering water (medium heat). Whisk constantly until the mixture becomes foamy and reaches 160 degrees.
  • Remove and beat with the whisk attachment on high for 2 minutes, then stop, add the vanilla extract and marshmallows and continue beating for 2 more minutes until the mixture becomes thick and smooth or until stiff peaks form.
  • Place the frosting in a large piping bag fitted with an extra large round or star tip.

To assemble:

  • Place the first layer of cake on a cake plate or cake stand. Spread a 1/4-inch later of ganache over top with an offset spatula. Pipe marshmallow meringue over the ganache, spread into a smooth layer. Repeat if necessary (if making a 3 layer cake). For the top, spread remaining ganache over the top and sides. Pipe remaining meringue on top and toast with a kitchen torch. If desired, pat graham cracker crumbs around the base of the cake. Chill for 30 minutes before serving.

Notes

-Makes a 6 -inch 3 layer cake

Nutrition

Calories: 1538kcal | Carbohydrates: 233g | Protein: 20g | Fat: 63g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 836mg | Potassium: 695mg | Fiber: 7g | Sugar: 139g | Vitamin A: 1373IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 8mg