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S'mores Cake

S’mores Cake

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  • Author: Amanda Thompson
  • Total Time: 2 hours 40 minutes
  • Yield: 12-14 slices 1x

Description

This S’mores Cake combines moist chocolate cake, toasted marshmallow frosting, buttery graham cracker crunchies, rich chocolate ganache, and toasted mini marshmallows in a showstopping layered dessert.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 2 cups (414g) granulated sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (240ml) hot water
  • 3/4 cup (100g) graham cracker crumbs, about 6 full sheets
  • 1 1/2 tablespoons (20g) granulated sugar
  • 1/4 cup (56g) unsalted butter, melted
  • 1 3/4 cups (392g) unsalted butter, room temperature
  • 3 1/4 cups marshmallow fluff
  • 6 cups (690g) powdered sugar
  • 1 1/2 cups mini marshmallows
  • 9 ounces (1 1/2 cups) semisweet chocolate chips
  • 3/4 cup (180ml) heavy whipping cream
  • 3/4 cup (168g) unsalted butter, room temperature
  • 3 cups (345g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream

Instructions

  1. Preheat the oven to 300°F. Line three 8-inch round cake pans with parchment paper and grease the sides.
  2. Whisk the flour, sugar, cocoa powder, baking soda, and salt together in a large bowl.
  3. Add the eggs, milk, and vegetable oil, then mix until well combined.
  4. Stir the vanilla extract into the hot water. Slowly add the mixture to the batter and mix until smooth.
  5. Divide the thin batter evenly among the prepared pans.
  6. Bake for 30 to 33 minutes, or until a toothpick comes out with a few moist crumbs.
  7. Cool the cakes in the pans for 5 minutes, then transfer them to wire racks to cool completely.
  8. Increase the oven temperature to 350°F and line a baking sheet with parchment paper.
  9. Mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
  10. Spread the mixture onto the prepared baking sheet and bake for 8 to 10 minutes. Cool completely.
  11. Place the mini marshmallows under the broiler for about 1 minute, watching closely, until toasted. Cool completely.
  12. Beat 1 3/4 cups room-temperature butter until smooth.
  13. Add the marshmallow fluff and beat until fully combined.
  14. Gradually add 6 cups powdered sugar and mix until smooth.
  15. Add the cooled toasted marshmallows and mix until evenly distributed.
  16. Place the semisweet chocolate chips in a medium bowl.
  17. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips.
  18. Let the mixture rest for 3 to 5 minutes, then whisk until smooth. Set aside to cool slightly.
  19. Beat the remaining 3/4 cup butter until smooth.
  20. Gradually add 3 cups powdered sugar and mix until combined.
  21. Add the vanilla extract and milk or cream, then beat until smooth.
  22. Level the cooled chocolate cake layers with a serrated knife.
  23. Place the first cake layer on a serving plate or cake board.
  24. Pipe a dam of vanilla frosting around the outer edge.
  25. Spread about 6 tablespoons chocolate ganache inside the frosting dam.
  26. Spread 1 cup marshmallow frosting over the ganache.
  27. Sprinkle 1/2 cup graham cracker crunchies evenly over the frosting.
  28. Add the second cake layer and repeat the vanilla frosting dam, ganache, marshmallow frosting, and graham cracker crunchies.
  29. Top with the final chocolate cake layer.
  30. Refrigerate the stacked cake for about 30 minutes.
  31. Frost the outside of the cake with the remaining marshmallow frosting.
  32. Press the remaining graham cracker crunchies around the bottom edge of the cake.
  33. Warm the remaining ganache slightly if needed, then add a chocolate drip around the top edge.
  34. Decorate the top with extra mini marshmallows and toast them carefully with a kitchen torch.
  35. Refrigerate the cake until ready to serve. Let it soften slightly before slicing.

Notes

  1. The chocolate cake batter will be very thin, so do not add extra flour.
  2. Almost two 7-ounce jars of marshmallow fluff may be needed.
  3. Cool the cake layers, graham cracker crunchies, and toasted marshmallows completely before assembly.
  4. Let the ganache cool until slightly thickened before using it as a filling or drip.
  5. Pipe vanilla frosting dams around each layer to keep the softer fillings in place.
  6. Store the cake in an airtight container in the refrigerator for 3 to 4 days.
  7. Serve the cake cool, but not refrigerator-cold, for the best texture.
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 1193
  • Sugar: 133.9
  • Sodium: 412.5
  • Fat: 61
  • Saturated Fat: 28
  • Unsaturated Fat: 30
  • Trans Fat: 1
  • Carbohydrates: 164.4
  • Fiber: 3
  • Protein: 6.6
  • Cholesterol: 130.1

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