S'mores Cake
User Reviews
5
202 reviews
Excellent
S'mores Cake
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The S'mores Cake features layers of cake made with graham cracker crumbs combined with a spiced dry mix, enriched with buttermilk and sour cream or yogurt. It is topped with a rich chocolate buttercream and a marshmallow fluff topping, with an optional toasted marshmallow finish. A graham cracker crumble adds crunch between layers, delivering texture contrasts reminiscent of classic s'mores flavors.
Description
S'mores Cake begins with a batter mixing all-purpose flour, graham cracker crumbs, cinnamon, allspice, baking powder, and soda. Butter and sugars are creamed before incorporating eggs, then dry and wet ingredients alternate to create a moist, tender crumb. The cake is baked in six-inch pans for a controlled layering process. The buttercream combines butter, powdered sugar, salt, and melted dark chocolate to add a smooth chocolate richness. A marshmallow fluff made with sugar, corn syrup, egg whites, and salt crowns the cake to emulate toasted marshmallow texture and flavor. The use of graham cracker crumble between layers adds a crunchy offset to the creamy frosting. Optional torching of the marshmallow topping intensifies the classic s'mores experience. Substitutions like whole milk yogurt for sour cream are possible without changing the outcome substantially, and cake strips help achieve evenly baked, moist layers.
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Ingredients
For the Cake
- 1 1/4 cup all-purpose flour 150g
- 3/4 cup graham cracker crumbs 63g
- 1 tsp baking powder 4g
- 1/2 tsp salt
- 1/2 tsp baking soda 3g
- 1/2 tsp cinnamon 1g
- 1/4 tsp allspice 250mg
- 1 cup butter 230g, room temp, unsalted
- 1/2 cup sugar 100g
- 1/2 cup light brown sugar 100g
- 3 large egg
- 1 egg white
- 1/2 cup buttermilk 118mL
- 1/2 cup sour cream 115g
- 1 tbsp vanilla 15mL
For the crumble
- 4 graham crackers roughly crumbled
- 4 tbsp butter 42g, melted, unsalted
- 1/2 tsp cinnamon 1g
- 1 pinch salt
- 1/4 tsp allspice 250mg
For the Buttercream
- 1 1/2 cups butter 340g, room temp, unsalted
- 1 1/2 pounds powdered sugar 680g
- 1 tsp salt
- 1 cup dark chocolate 175g, melted and cooled, or semisweet chocolate
For the Fluff
- 1 cup sugar 200g
- 1/2 cup light corn syrup 118mL
- 4 large egg room temp, white
- 1/4 tsp salt
For the Chocolate Drizzle
- 3/4 cup dark chocolate melted and cooled
Instructions
For the Cake
- Set oven to 350F. Butter and flour 3 6" cake pans (I recommend using cake stripes as well.
- Whisk all the dry ingredients together in a medium bowl. In a separate bowl, mix the buttermilk, vanilla and sour cream.
- Cream the butter in a stand mixer and add sugars. Mix until light and fluffy.
- Add the eggs and white in one at a time mixing until incorporated.
- Add the flour mixture and the buttermilk mixture in alternating batches. Starting and ending with the flour mixture. Mix until just combined, give the bowl a final scrape with a spatula to get any unmixed parts on the sides and bottom.
- Pour batter into your pans and bake for about 30 minutes or until a knife comes out clean from the center.
For the Buttercream
- Beat the butter until light and fluffy, add in confectioner's sugar in several batches and beat until incorporated. Drizzle in melted chocolate and mix until well combined. If buttercream is too thick at this point you can add some cream or milk, a tablespoon at a time until desired consistency is reached.
For the Fluff
- Add 2/3 cup sugar and corn syrup to a small sauce pot and heat on medium high. Track the temperature with a candy thermometer you will want to pour into the egg whites when it is 240F.
- In a stand mixer start beating the egg whites starting on low but gradually gradually increasing to medium-high speed. Add in 1/3 cup of sugar while the egg whites are stiffening. Once you are at the soft peak stage slowly drizzle in the 240F sugar syrup into the mixer.
- Allow the mixer to run for about 10 minutes to allow the fluff to cool.
- You can use immediately, if the fluff looses it's texture give it a good wisk or run the mixer for a few seconds to bring it back.
For the Crumble
- Mix the melted butter and graham cracker crumbs together well.
- Flatten out to about 1/4" onto a baking sheet lined with parchment paper.
- Bake for about 10 minutes at 350F or until you see a slight browning.
- Allow to cool and then crumble the mixture roughly allowing some larger pieces to remain.
Assembling
- Pipe a ring of the chocolate buttercream on each layer and fill with marshmallow fluff. Sprinkle with graham cracker crumble and drizzle with melted chocolate.
- Apply a thin crumb coat and allow to set in the refrigerator for about 20 minutes.
- Coat with chocolate buttercream, smooth edges with an offset spatula.
- press cracker crumbs onto the bottom third of the cake and then pipe the fluff onto the top.
- Flame the fluff with a torch and cake is ready to serve.
Notes
- Adjust recipe quantities for larger pan sizes: double for 8-inch pans, triple for 9-inch pans.
- Add the graham cracker crumble between layers for added crunch and texture contrast.
- Whole milk yogurt can replace sour cream without affecting the final texture noticeably.
- Use cake strips to achieve flat, evenly baked layers that stay moist throughout.
- Toasting the marshmallow fluff topping with a torch is optional but enhances the s'mores effect.
Nutrition Information
Show Details
Serving
1slice
Calories
268kcal
(13%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
29mg
(10%)
Sodium
180mg
(8%)
Potassium
120mg
(3%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Calcium
40mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 268kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 29mg | 10% |
| Sodium | 180mg | 8% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Calcium | 40mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
202 reviews
Excellent
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