S’mores Cake: A Decadent Twist on a Campfire Classic
Step into a world where the nostalgic flavors of s’mores are transformed into an exquisite cake that’s as delightful to behold as it is to devour. This S’mores Cake recipe takes all the beloved elements of the classic campfire treat—graham crackers, chocolate, and marshmallow—and layers them into a decadent dessert perfect for any celebration. Let’s dive into the making of this mouth-watering cake, which is sure to ignite your culinary passion and impress at any gathering.
Ingredients
For the Cake:
- 250 grams digestive biscuits or graham crackers (add 1 tbsp sugar if using graham crackers)
- 90 grams unsalted butter, melted
- 2 eggs, room temperature
- 300 grams granulated sugar
- 240 grams buttermilk
- 120 ml oil
- 120 grams cocoa powder
- 2 teaspoons vanilla extract
- 240 ml hot strong brewed coffee (or water)
- 300 grams all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Chocolate Filling:
- 80 grams heavy cream
- 120 grams quality dark chocolate, finely chopped
- 30 grams unsalted butter
Marshmallow Buttercream:
- 200 grams Marshmallow Creme/Fluff (store-bought or homemade)
- 200 grams unsalted butter, room temperature
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate Ganache:
- 100 grams dark chocolate
- 100 grams heavy cream
Homemade Marshmallow Creme/Fluff (optional but recommended):
- 90 grams water
- 150 grams granulated sugar
- 250 grams agave syrup/honey/corn syrup
- 1 teaspoon lemon juice or ½ tsp cream of tartar
- 3 large egg whites
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Prepare the Base:
- Preheat the oven to 180°C (350°F). Grease and flour three 20-cm (8-inch) springform pans and line the bottoms with parchment paper.
- Process biscuits or graham crackers until finely ground. Mix with melted butter (and sugar, if using graham crackers). Press into the bottoms of two of the prepared pans. Refrigerate.
- Make the Cake Batter:
- Whisk together the dry ingredients: flour, cocoa, baking soda, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until pale. Mix in vanilla, oil, buttermilk, and coffee. Gradually mix in the dry ingredients until smooth. Pour the batter into the prepared pans over the biscuit base.
- Bake for 20-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Chocolate Filling: 3. Prepare the Filling:
- Heat the cream and pour over the chopped chocolate. Let stand, then stir until smooth. Mix in butter. Set aside to thicken.
Marshmallow Buttercream: 4. Create the Buttercream:
- Beat the butter until smooth. Add powdered sugar, vanilla, and salt. Gradually incorporate marshmallow fluff until fluffy.
Chocolate Ganache: 5. Make the Ganache:
- Heat the cream and pour over the chocolate. Stir until smooth.
Homemade Marshmallow Creme: 6. Prepare Marshmallow Creme (Optional):
- Cook water, sugar, and syrup to 120°C (240°F). Whip egg whites to soft peaks, then gradually pour in the hot syrup. Continue whipping until thick and glossy. Add vanilla.
Assembly: 7. Assemble the Cake:
- Layer the cakes with marshmallow buttercream and chocolate filling. Coat the entire cake with buttercream. Chill briefly, then pour over the ganache.
- Optionally, add extra marshmallow creme on top and use a kitchen torch to toast it for that authentic s’mores look.
Cooking Details
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes, plus chilling
- Calories: 545 kcal per serving
- Servings: 12 servings
This S’mores Cake brings the joy of campfire gatherings into a form that’s perfect for urban celebrations and sophisticated gatherings. With its layers of moist chocolate cake, crunchy graham cracker base, creamy chocolate filling, fluffy marshmallow buttercream, and rich ganache, this cake is a showstopper that’s sure to delight. Enjoy crafting this masterpiece and watch as it becomes the highlight of your dessert table!
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S’mores Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Description
Dive into the ultimate indulgence with our S’mores Cake, a rich and whimsical treat that brings your favorite fireside flavors into a sophisticated dessert. Layered with smooth chocolate ganache, fluffy marshmallow cream, and a crunchy graham cracker base, this cake is a celebration of textures and tastes that are sure to delight any palate.
Ingredients
For the cake:
250 grams (8.8 oz) digestive biscuits or graham crackers (add 1 tbsp sugar if using graham crackers)
90 grams (3.17 oz) unsalted butter, melted
2 eggs, room temperature
300 grams (10.5 oz) granulated sugar
240 grams (1 cup) buttermilk
120 ml (1/2 cup) oil
120 grams (1 cup) cocoa powder
2 teaspoons vanilla extract
240 ml (1 cup) hot strong brewed coffee (or water)
300 grams (10.5 oz) all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
Chocolate Filling:
80 grams (2.8 oz) heavy cream
120 grams (4.2 oz) quality dark chocolate, finely chopped
30 grams (1 oz) unsalted butter
Marshmallow Buttercream:
200 grams (7.05 oz) Marshmallow Creme/Fluff (store-bought or homemade)
200 grams (7.05 oz) unsalted butter, room temperature
100 grams (3.5 oz) powdered sugar
1 teaspoon vanilla extract
pinch of salt
Chocolate Ganache:
100 grams (3.5 oz) dark chocolate
100 grams (3.5 oz) heavy cream
Homemade Marshmallow Creme/Fluff:
90 grams (3 oz) water
150 grams (3/4 cup) granulated sugar
250 grams (3/4 cup) agave syrup/honey/corn syrup
1 teaspoon lemon juice or 1/2 tsp cream of tartar
3 large egg whites
1 teaspoon vanilla extract
Instructions
For the cake:
Preheat oven to 180°C (350°F). Grease and flour 3 20-cm (8 inch) springform pans; line bottoms with parchment paper.
Process biscuits or graham crackers until finely ground, mix with melted butter, and sugar if using graham crackers. Press into two of the prepared pans. Refrigerate.
Whisk together dry ingredients: flour, cocoa, baking soda, baking powder, and salt.
Beat eggs and sugar until pale. Mix in vanilla, oil, buttermilk, and coffee. Gradually mix in dry ingredients. Pour into prepared pans.
Bake for 20-30 minutes. Cool in pans for 10 minutes, then on wire racks.
Chocolate Filling:
6. Heat cream, pour over chocolate, let stand, then stir until smooth. Mix in butter. Set aside to thicken.
Marshmallow Buttercream:
7. Beat butter until smooth, add powdered sugar, vanilla, and salt. Incorporate marshmallow fluff until fluffy.
Chocolate Ganache:
8. Heat cream, pour over chocolate, stir until smooth.
Homemade Marshmallow Creme:
9. Cook water, sugar, and syrup to 120°C (240°F). Whip egg whites to soft peaks, gradually pour in hot syrup, whip until thick and glossy. Add vanilla.
Assembly:
10. Layer cakes with buttercream and chocolate filling. Coat with buttercream, chill, then top with ganache. Optionally, add more marshmallow creme and torch until toasted.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 545