S'mores Cake Recipe - S'mores Without the Camping!
A homemade S'mores Cake Recipe with rich chocolate cake, graham cracker layers and toasted marshmallow topping. S'mores without the camping!
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This S'mores cake consists of various textures and tastes which all work together.
- Rich and decadent layers of a dark chocolate cake.
- Graham cracker 'crust' layers add a crunchy texture and unique taste.
- Fluffy marshmallow filling and topping which lends itself to the fire-roasted s'mores look.
What is a S'mores?
Many of us grew up with this popular campfire treat: a fire-roasted marshmallow and a chunk of chocolate sandwiched between two graham crackers. The history of S'mores is explained in this interesting article from History Daily.
This cake recipe is reminiscent of those campfire days and although creating this cake will take a little more time and effort than a 'standard' cake - the results are well worth it! Hint: If you want to save a little time you may use store-bought marshmallow fluff for the frosting.
A s'mores birthday cake:
This s'mores cake recipe is a fun birthday cake option for your the camping-lovers in your life!
For a step-by-step visual instructions on how to make the chocolate cake, please visit my YouTube channel:
I hope you enjoy this S'mores Cake as much as my family and friends do!
Smores Cake Recipe
- Hand Mixer or
- 1 Liquid Measure Cups
- 4 8" Cake Pans (two for chocolate cake, two for graham cracker layers)
- 75 Grams Cocoa Powder (¾ cup) Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance.
- 265 Grams All Purpose Flour (2 cups)
- 400 Grams Granulated Sugar (2 cups)
- 2 tablespoon Corn Starch
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¾ Cup Vegetable or Canola Oil (6 fluid ounces)
- 4 Large Eggs Room temperature
- 1 ¼ Cup Brewed Coffee (10 fluid ounces) May substitute water
Graham Cracker Crust Layers
- 240 Grams Crushed Graham Crackers (2 cups)
- 66 Grams Granulated Sugar (⅓ Cup)
- 90 Grams Unsalted Butter, Melted (6 Tablespoons / 3 ounces)
Marshmallow Filling and Topping
- 8 Large Egg Whites
- 400 Grams Granulated Sugar (2 Cup)
- ½ teaspoon Sea Salt
- 8 Fluid Ounces Light Corn Syrup (1 Cup)
- Preheat oven to 275°
- Prepare two 8" cake pans by lining the bottom with parchment paper or greasing the pans.
- Combine flour, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.
- Add oil and eggs and mix until combined.
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
- Divide the batter between the two prepared cake pans.
- Bake for 10 minutes at 275°
- Increase oven temperature to 350° and bake an additional 25 minutes, or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean.
- Place cakes on a rack and allow to cool completely before unmolding. Unmold by running an offset spatula or knife around the inside of the cake pan and flip the pan over onto a platter.
Graham Cracker Crust Layers
- Melt butter and allow to cool slightly
- Line two 8" round pans with plastic wrap
- Combine graham cracker crumbs and granulated sugar in a bowl. Add melted butter to the bowl and mix well.
- Lightly press ½ of the graham cracker mixture into each pan. Place pans in freezer.
Marshmallow Filling and Frosting
- Place egg whites, sea salt, sugar and corn syrup in a bowl of a stand mixer. Whisk by hand to combine.
- Place bowl over a pot of simmering water. The bottom of the bowl should not touch the water. Whisk occasionally – every 2 – 3 minutes.
- Continue to heat until the mixture reaches 160° F
- Place the bowl on the mixer and using the whip attachment, whip until the icing has cooled. The icing will be fluffy, white and hold stiff peaks.
- Slice the domed top off of each chocolate cake. Slice one of the cakes into two slices.
- Place one of the smaller slices of chocolate cake onto a serving platter. Spread a thin layer of the marshmallow frosting on top of the chocolate cake.
- Remove graham cracker pans from the freezer. Unmold by pulling upward on the plastic wrap.
- Place one layer of the graham cracker crumbs on top of the chocolate cake layer with the marshmallow icing. Spread marshmallow icing on top of the graham cracker layer.
- Place the large layer of chocolate cake on top of the marshmallow topping and press down on the cake lightly. Spread a thin layer of the marshmallow frosting on top of the chocolate cake.
- Place the second layer of the graham cracker crumbs on top of the cake. Spread marshmallow frosting on top of the graham cracker layer.
- Place the last layer of chocolate cake on the top. Spread a thick layer of marshmallow frosting on the top and sides of the cake.
- Using the backside of a spoon or offset spatula, create peaks in the marshmallow frosting.
- Optional: Using a kitchen torch, lightly brown the peaks of the marshmallow frosting.
Was a little short on time so I used the marshmallow fluff. Was really good and we ate it around the fireplace.