S'mores Cake Recipe

S’mores layered cake on a rustic wooden cake stand.

4.88 from 8 votes

A thick ganache filling and graham cracker cake are layered together in this S'mores Cake, finished with a toasted marshmallow meringue that brings the flavor of summer indoors.

Prep Time1 10

Cook Time50

Total Time2

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 1539kcal

Author: Andrea

Ingredients

For the Cake

1 c. 2 sticks unsalted butter, softened
1 c. brown sugar packed
2/3 c. granulated sugar
2 teaspoons vanilla extract
4 large 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 the oven to 350 degrees Fahrenheit (175 degrees Celsius). 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, then add the eggs one at a time, mixing until incorporated.
In a medium mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon. With the mixer on low speed, alternate adding the dry ingredients and the buttermilk until combined. Mix until just combined; do not overmix.
Divide the cake batter evenly between the prepared pans. Use a kitchen scale if necessary to make sure each pan has 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 should spring back when touched. Remove from the oven and let the cakes cool in the pans for 5 minutes before inverting onto a wire cooling rack to cool completely.

For the Ganache

Place the chopped chocolate in a medium mixing bowl. In a medium saucepan set over medium heat, warm the cream until a few tiny bubbles begin to form. Remove from the heat and pour the cream over the chocolate. Tilt the bowl until the cream fully covers the chocolate. Cover the bowl with plastic wrap and let it rest for 6 minutes.
Remove the plastic wrap and stir the chocolate until completely melted. Cover the surface of the ganache with plastic wrap and refrigerate for 20 minutes. Stir, then refrigerate again 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 Fahrenheit (71 degrees Celsius).
Remove from heat and beat with the whisk attachment on high speed for 2 minutes. Stop the mixer, add the vanilla extract and marshmallows, then continue beating for 2 more minutes until the mixture becomes thick and smooth or stiff peaks form.
Transfer the frosting to 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 layer of ganache over the top using an offset spatula. Pipe marshmallow meringue over the ganache and spread it into a smooth layer. Repeat if necessary (if making a 3-layer cake). For the top layer, spread the remaining ganache over the top and sides of the cake. Pipe the 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.

To STORE the assembled S’mores Cake, place it in the refrigerator. Lightly cover with plastic wrap or a cake dome to keep the frosting from drying out. It will stay fresh for up to 4 days in the fridge.

You can FREEZE individual cake layers (before frosting) by wrapping them tightly in plastic wrap and then foil—these will keep for up to 2 months. Thaw overnight in the fridge before assembling. Avoid freezing the marshmallow meringue, as it doesn’t hold up well. To serve, let the chilled cake sit at room temperature for about 30 minutes so the ganache softens slightly.

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