Bring the campfire tradition to your kitchen with this fun and playful S’mores Cake. We promise you’ll be reaching for s’more!
Want to see this decadent S’mores Cake come to life? Our editor-in-chief, Brian Hart Hoffman, shows you how to make this cake from scratch on our YouTube channel.
S’mores Cake
Makes 1 (6-cup) cake
Ingredients
- ⅔ cup (150 grams) unsalted butter, softened
- 1¼ cups (250 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1 cup plus 2 tablespoons (141 grams) all-purpose flour
- ¼ cup (31 grams) graham cracker crumbs
- ⅓ cup (25 grams) Dutch process cocoa powder
- 1 teaspoon (2 grams) instant espresso powder
- ¾ teaspoon (3.75 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ⅓ cup (80 grams) whole buttermilk, room temperature
- ⅓ cup (20 grams) mini marshmallows, halved
- Chocolate Ganache (recipe follows)
- Graham crackers, chocolate candy bar pieces, and toasted marshmallows, to serve
Instructions
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, graham cracker crumbs, cocoa, espresso powder, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Fold in mini marshmallows.
- Spray a 6-cup charlotte cake pan with baking spray with flour. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
- Spread Chocolate Ganache onto cooled cake. Top with graham crackers, chocolate pieces, and marshmallows as desired. Store in an airtight container for up to 2 days.
Notes
*Pro Tip
Our Cinnamon Graham Crackers (recipe follows) are terrific to serve with this cake, but stick with store-bought graham crackers for the crumbs used in the batter.
Tried this recipe?Let us know how it was!
Chocolate Ganache
Ingredients
- ¼ cup (60 grams) heavy whipping cream
- 4 ounces (113 grams) milk chocolate, chopped
Instructions
- In a small microwave-safe bowl, heat cream on medium until hot. Add chocolate; cover and let stand for 5 minutes. Whisk until chocolate is melted and mixture is smooth. Use immediately.
Tried this recipe?Let us know how it was!
Cinnamon Graham Crackers
Makes about 13 sheets/26 squares
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (110 grams) firmly packed light brown sugar
- 2 tablespoons (42 grams) molasses
- ½ teaspoon (2 grams) vanilla extract
- 1¾ cups (219 grams) all-purpose flour, plus more for dusting
- 1 cup (125 grams) whole wheat flour
- 1½ teaspoons (3 grams) ground cinnamon
- ¾ teaspoon (3.75 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- Turbinado sugar, for sprinkling
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in molasses and vanilla.
- In a medium bowl, whisk together flours, cinnamon, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Turn out dough onto a work surface, and shape into a rectangle. Wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Heavily dust work surface with all-purpose flour; on prepared surface, roll dough to ¼-inch thickness. Using a 2¼-inch fluted square cutter dipped in all-purpose flour, cut dough, and place 2 inches apart on prepared pans with 2 dough pieces touching each other to create a sheet. Reroll scraps, and cut to use all dough. Sprinkle with turbinado sugar.
- Bake until edges are golden brown and centers are set, 17 to 20 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week.
Tried this recipe?Let us know how it was!
