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S’mores Cake

S’mores Cake

Ever since I had my first one, sitting in front of a roaring campfire with a semi-clean stick skewered with lots of toasting marshmallows, I have been a big fan of s’mores. If I could go back in time, only thing I’d do differently now is to use a really clean skewer for my marshmallows, but when you’re camping and very young, you don’t tend to think about those things. I still like classic s’mores made with squares of milk chocolate, store bought graham crackers and jet puffed marshmallows. Now that my culinary skills are a little improved, however, I do like to experiment a little bit and see how I can get even more flavor out of my s’mores. Homemade graham crackers and homemade marshmallows are great examples of small changes. A big change is to turn a simple s’more into a S’mores Cake.

You don’t need a campfire for this cake, but you do need an oven. It’s a graham cracker cake, layered with marshmallow creme and milk chocolate frosting. The cake is made with graham cracker crumbs where you might otherwise use all purpose flour, and is leavened with both baking powder and egg whites that have been beaten to soft peaks. The finished cake is light in texture, but has a ton of graham cracker flavor. It is very moist, so it will crack if it isn’t handled with care when you’re stacking up the layers.

The milk chocolate frosting – chosen because the typical s’more uses milk chocolate – is almost like a milk chocolate ganache. It is made with chocolate, half and half and butter. The thing that differentiates it is that I included a little bit of corn syrup, which gives it a shiny look and makes it very easy to work with. The marshmallow creme is just store-bought marshmallow creme. It spreads onto the cake easily and stays nice and soft, making the cake easy to cut and serve.

One final note: a fire pit makes a great backdrop for a photo of a S’mores cake, but the cake really isn’t designed to hold up to heat of any kind. Both the frosting and the marshmallow creme are a little heat-sensitive. Unless it’s a cold day, you can – and should – store this cake in the fridge to keep everything intact. The cake will stay moist and tender even after a couple of days in the fridge. But if you don’t mind a melty, slightly messy cake that is like a real s’more, than by all means, go for the fire.

S’mores Cake, closeup

S’mores Cake
Graham Cracker Cake
1/2 cup butter, room temperature
1 cup sugar
3 large egg yolks
1 tsp vanilla extract
2 cups graham cracker crumbs*
2 tsp baking powder
1/4 tsp salt
1 cup milk
3 large egg whites, room temperature

Preheat oven to 375F. Lightly grease two 9-inch cake pans with cooking spray or oil and line with parchment paper.
In a large bowl, cream together the butter and sugar until light. Beat in egg yolks and vanilla extract.
In a small bowl, whisk together graham cracker crumbs, baking powder, salt. Working in two or three additions, alternate stirring the graham cracker mixture and the milk into the butter mixture.
Beat egg whites to soft peaks in a clean, medium-sized bowl. Working in 2 or three additions, fold egg whites into graham cracker mixture, mixing until no streaks of white remain.
Divide evenly into prepared pans.
Bake for about 20 minutes, or until cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 3 minutes, then invert onto wire racks (remove parchment paper) to cool completely before filling and frosting.

To assemble: Place one layer of cake on a cake stand or serving platter. Spread about 1/2 cup of the chocolate frosting onto the cake, then spread the marshmallow creme into an even layer.
Top marshmallow layer with second cake round, then pour remaining frosting over the top, spreading it into an even layer with an offset spatula and allowing it to drip slightly down the sides of the cake.
Cake will set up quickly, and should be stored in the refrigerator if not being served shortly after being assembled.

Makes 1 9-inch cake, Serves 8-10

Marshmallow Filling and Milk Chocolate Frosting
1 7-oz jar marshmallow creme
8-oz milk chocolate, chopped
1/4 cup half and half/cream
2 tbsp butter
2 tbsp corn syrup

In a medium, microwave-safe bowl, heat chocolate, half and half, butter and corn syrup until melted. Stir with a fork or small whisk to ensure that everything comes together smoothly. Proceed to assemble cake (above) once the frosting is prepared.

*If you grind your own grahams in the food processor, you’ll need about 20 graham cracker squares. I used a regular store brand, nothing fancy. Grind a little extra, so you don’t have to go try and process one by itself if you’re short.

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  • Sarah
    July 1, 2009

    I am a HUGE fan of s’mores and I see myself making this cake soon. It looks beautiful!

  • Cricket
    July 1, 2009

    S’mores reincarnated as a cake! Recipes like this lead to dangerous random acts of baking. 🙂

  • Aubri
    July 1, 2009

    BRILLIANT! I love s’mores. Great idea. I’m sure I’ll be making this soon too!

  • Fallon
    July 1, 2009

    Oh man.. no you didn’t!!! LOL

  • SurprisingWoman
    July 1, 2009

    I have been making s’mores in the microwave! We don’t have a gas stove.

    This looks AMAZING. Thanks.

  • Jen @ MaplenCornbread
    July 2, 2009

    Oh.MY!!!!!!!! That is simply too much…great!! I love smores and the entire cake of it is just genius! Love those pics!

  • Erin
    July 2, 2009

    You seriously win for posting the best 4th of July dessert option.

  • tracieMoo
    July 2, 2009

    marshmallow.. chocolate.. simply divine.. It’s a must do.. I’ve bookmarked it! thanks for the recipe! =)

  • Katie
    July 2, 2009

    Yum looks perfect for summer – like a grown up s’more!

  • Eliana
    July 2, 2009

    This looks amazing – maybe even better than the original version of a smore!

  • Patricia Scarpin
    July 2, 2009

    That is a fabulous idea!

  • Becky
    July 2, 2009

    this cake is absolute genius! definitely going to try this.

  • Noel
    July 2, 2009

    I am wondering if you took a torch to the marshmallow before topping the cake you could get that great cooked marshmallow flavor in this cake. I am so going to try this!

  • OMG!! How could you! One gigantic smore cake, that is gonna totally ruin my diet!!

  • Thats one good looking cake, and i love the way put a firepit as a background.

  • Ashley
    July 3, 2009

    Oh wow!! I am definitely making this. Thanks for creating it! 😉 And I’m happy to see the filling uses marshmallow creme instead of marshmallows (no gelatin).

  • Sara
    July 7, 2009

    Usually smores-wannabe recipes are such a letdown, but this one looks incredible. I am definably bookmarking for future use! Thanks for posting 🙂

  • This is beautiful! I want to eat it with a big spoon, or with my hands.
    I’m going to tweet this.

  • alicia
    July 7, 2009

    this looks soooo goood… i have to confess i have eaten like an entire box of graham crackers and chocolate before just because i felt like smores!…or..made them in the oven hehe. what a great idea!!

  • Amy
    July 8, 2009

    This cake as sooo good! I made it for the 4th of July with a few changes. I used brown sugar instead of granulated sugar in the cake. I also used a different chocolate sauce. I used one that was melted Hershey bars with a smidge of butter and milk and added the corn syrup for the shine. Everyone loved it. My brother had 3 slices. Thanks for the great recipe!

  • Kristen
    July 8, 2009

    You always have the most tempting recipes. What a great idea for a cake!

  • Jamie
    July 8, 2009

    I will have to make this cake sometime, it sounds superb.

  • Teresa
    July 8, 2009

    This cake was FANTASTIC!

  • Teri
    July 12, 2009

    My daughter made this cake for her birthday (she didn’t want to wait for me to do it) and it was DELICIOUS!! The cake is very light, though I like the idea of substituting brown sugar. I also thought it would be delicious with a cinnamon filling/frosting. I’ll be experimenting & let you know.

  • Fallon
    July 30, 2009

    I just made this cake for my birthday which was today!!! It was FABULOUS! I was worried at how light the cake was after I had it cooling on the rack, but after letting it set up in the fridge overnight it was fabulous. The brown sugar idea sounds excellent! I will be sharing my birthday on my blog sometime this weekend and this cake will be all the rage. Thank you so much for sharing this recipe. It is excellent!

  • Hannah
    November 24, 2009

    This cake looks delicious! I think I am going to make it for Thanksgiving! One question: do you think it’s possible to bake the cakes on Wednesday and then put the marshmallow and chocolate on on Thursday? Would that be okay? If, so what’s the best way to preserve them/keep them fresh overnight? I don’t think I have time to do the whole thing on Thursday, so I’m trying to figure out the best way to do this and prepare ahead of time.

    Thanks so much!

  • Cake Lover
    December 8, 2009

    My kids got a kick out of this cake. When I told them we were going to make a S’mores cake they flipped out. It was so fun making them and then watching them enjoy it. The cake itself is delicious and will make it again on a night when we are sitting by the fireplace.

  • mckinley
    April 27, 2010

    this is a perfect idea who would have thought of a smores cake?????? oh wait me!!!!!!!!!

  • tir with a fork or small whisk to ensure that everything comes together smoothly.

  • Emily
    August 29, 2010

    I was concerned about this making a large enough cake, so I doubled the recipe and it made three 9-inch layers. I baked each layer 24 minutes and it they turned out perfectly!

  • Chris
    March 27, 2011

    I have to say, I love this cake. I made it before and it turned out amazingly well, if a little messy. However, when I wanted to do something different as a treat to take into work, an idea occurred to me: cupcakes. I lined mini-muffin cups and filled them with this batter. I baked them for 9 minutes a pan and let them cool. I topped them with a mix of melted chocolate and sweetened condensed milk, although I’m guessing that the original frosting would work as well. Then I cut jumbo marshmallows in thirds, making little rounds, and put them on the chocolate before it had a chance to cool. Finally, I used a kitchen torch to toast the marshmallows. While there is stuff I want to change, more chocolate, possibly using homemade marshmallows so I can top them with a dollop of mallow, they turned out awesome and were way easier to take to work than a cake.

  • LadyBakeBakesACake
    August 7, 2011

    I MADE THIS CAKE yesterday for my little brothers birthday cake. I had probably looked at tens of s’more cake recipes. this one looked the best and Im so glad i chose this recipe! Cake didnt rise as much as I expected, but it was extremely moist and had an excellent texture. The house smelled like smores all day! I ended up making my favorite chocolate frosting (BH&G) which was so good with melted milk chocolate bars. MY ONLY REGRET is that I put the marshmallow fluff in between cake layers. It slid all over the place and was a mess! Next time I would warm the fluff in microwave before serving and put big dollops on each cut and served slice.

  • Michelle
    August 7, 2011

    I think I’m gonna try this cake for my daughter’s birthday party this year. She is turning 9, and we are having a “camp out” slumber party!! Can’t wait to try it!!!

  • Janet B
    December 19, 2011

    I made this for a co-worker’s birthday. She saw the picture and fell in love with it. It’s terrific! But keep it well chilled or the marshmallow fluff oozes out 🙂

  • Mrs. A
    June 10, 2012

    I just copied your recipes and it was so much easier than I thought it was going to be when I got started. I also made brownies in a round cake pan to put be in between the two layers of graham cracker cake. This may be a new favorite at our house!
    Thanks for sharing!!

  • MelissaB
    June 27, 2012

    I made this cake today. It smells good and appears to be mosit. My only regret is not having dusted the cake pans with flour. The recipe says spray with non-stick spray, with no mention of flour coating.
    My cakes stuck in the pans. Fortuneately it is a smores cake and can have that camp feel (i.e. rustic and natural) so I was able to piece it together and only a crack or two will show. COAT YOUR OANS WITH FLOUR?

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