Smores Cake Recipe
A homemade S'mores Cake Recipe with rich chocolate cake, graham cracker layers and toasted marshmallow topping.
Equipment
- Hand Mixer or
- 1 Liquid Measure Cups
- 4 8" Cake Pans (two for chocolate cake, two for graham cracker layers)
Ingredients
Chocolate Cake
- 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)
Instructions
Chocolate Cake
- 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.
Cake Assembly
- 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.
Tried this recipe?Let us know how it was!