S’mores Cake

Oh yeah, baby.  It’s as good as it looks.  Two layers of graham cracker cake separated by a layer of Marshmallow Fluff and topped with a milk chocolate glaze.  In other words, a cake that really does taste like s’mores.  One thing I love about birthdays as an adult is that we can celebrate them multiple times with various groups of friends, family, etc.  So even though I made a caramel peanut-topped brownie cake for Ben’s birthday with my friends, I needed to make something for a family celebration as well.  Ben didn’t have any specific requests this time around.  I thought a s’mores cake seemed a fitting way to end a Labor Day meal of my dad’s barbecue ribs AND steaks (Ben’s two other favorite foods besides Benchiladas).  Oh, did we ever enjoy this!

As far as making the cake goes, it’s one of the easier layer cakes I have made.  Using graham cracker crumbs in place of flour for the cake layers made it a graham cracker cake – genius idea!  The only difficulty I had was in the assembly.  You see, the marshmallow fluff between the layers is incredibly sticky as you might expect.  This makes it very difficult to spread onto the bottom layer without pulling off chunks of cake into the filling.  (I may try freezing the cake layer next time to see if that helps avoid the issue.)  The result was a huge mound of marshmallow fluff between the layers, which seemed fine – until it all oozed out EVERYWHERE.  Thankfully I had anticipated this and waited to glaze it after the oozage.  I wiped off all the excess around the edges.  At first I was really bummed about the messy appearance, but then I came to like it.  After all, s’mores are one of the gooiest treats out there, so it seems fitting that a s’mores cake should look, well, gooey!

The little decorations around the top with the graham and milk chocolate segments are of course totally optional, but I thought they really added to the presentation of the cake.  I used the marshmallow filling from the “fauxstess” cupcakes to hold them in place and it worked like a charm.  Make this cake for your next celebration, it is sure to be a hit!

More irresistible chocolate cakes:
Cookies and Cream Cake
German Chocolate Cake
Chocolate Overdose Cake
Devil’s Food White-Out Cake
Dark and White Chocolate Layer Cake

S’mores Cake
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Ingredients:

For the cake:
2 cups graham cracker crumbs
2 tsp. baking powder
¼ tsp. salt
3 large eggs, separated
8 tbsp. unsalted butter, at room temperature
1 cup sugar
1 tsp. vanilla extract
1 cup milk

For the filling:
Marshmallow fluff

For the milk chocolate glaze:
8 oz. milk chocolate, finely chopped
¼ cup heavy cream
2 tbsp. unsalted butter cut into 4 pieces, at room temperature
2 tbsp. light corn syrup

For decoration:
3 tbsp. unsalted butter, softened
½ cup marshmallow fluff
¾ cup confectioners’ sugar, sifted
2 tsp. heavy cream or milk
Small rectangles of graham cracker and milk chocolate, for garnish

Directions:
To make the cake, preheat the oven to 375° F.  Line the bottom of two 9-inch round cake pans with parchment or wax paper.  Grease and flour the sides of the pans; set aside.  In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.  Transfer to a separate bowl and set aside.  Replace the mixer bowl and fit with the paddle attachment.  Cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes.  Mix in the egg yolks until well combined.  Stir in the vanilla extract.

Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated.  Using a rubber spatula, fold in about a third of the egg whites to lighten the batter.  Gently fold in the remaining egg whites until completely incorporated.

Divide the batter evenly between the prepared pans.  Bake the cakes for about 20 minutes or until a toothpick inserted in the center comes out clean.  Allow the cakes to cool in the pans for about 5-10 minutes, then invert onto a wire rack, remove the parchment paper and let cool completely.

Once the cake has cooled completely, transfer one of the cake layers to a cardboard cake circle and place on a serving platter.  Carefully spread a layer of marshmallow fluff over the cake, not quite reaching the edges.  Top with the remaining cake layer and refrigerate for about 1 hour.

To make the milk chocolate glaze, combine the chocolate, cream, butter and corn syrup in a heatproof bowl set over simmering water.  Heat until the chocolate has melted, then whisk the ingredients together until completely smooth.  Pour glaze over the top of the chilled cake, allowing it to run down the sides in some places.  Return to the refrigerator to chill until set.

To make the marshmallow frosting for decoration, combine the butter and marshmallow fluff in the bowl of an electric mixer.  Beat on medium speed until smooth.  Beat in the confectioners’ sugar until well combined.  Stir in the cream or milk to smooth the frosting out a bit, adding a tiny bit more liquid if necessary.

Transfer the frosting to a pastry bag.  Pipe dollops of frosting around the edges of the chilled cake and decorate with segments of graham cracker and milk chocolate.  Store in the refrigerator until ready to serve.  Allow to sit at room temperature about 20 minutes before serving.

Source: adapted from Baking Bites

51 Responses

  1. Wow, I love anything smores related and I book marked this in my reader upon just seeing the picture. AMAZING!

  2. Wow! I need to makes this right now.

  3. This looks to die for!

  4. I’ve made this exact same cake which is also featured on my blog and it never looked as nice as yours!! It is easy to make but the honey graham cake to me was VERY delicate and would always start breaking. What caused that was the cooling on the rack. But the end result was always the same, it tasted delicious!

    • Fallon,
      That’s too bad! I cooled my cake on a cooling rack too, but I didn’t have any problems with it being delicate or falling apart. What a bummer! I’m sure it still tasted great though.
      🙂 Annie

  5. Oh, man is that not one of the yummiest looking cakes I’ve seen!
    ~ingrid

  6. What a genius idea! Looks delicious.

  7. This looks so wonderful! I love the chocolate glaze dripping down the sides – it really makes me want to dig into the cake! Your decorations on top are adorable!

  8. Wow!! Talk about making a camping treat upscale! This looks awesome 🙂

  9. omigosh, that has got to be one of the prettiest and tastiest cakes ever! i’m drooling over here!

  10. My GOD I think my heart just stopped! that looks ah-mazing!

  11. I loveeee smores!!! This cake looks unbelievable!!!! I know what I am requestiong for my birthday 🙂 Ill make it myself! yummy!

  12. I was lucky enough to eat some of this actual S’mores cake made by Annie and it was definitely the 2nd best cake I have ever eaten in my life. 2nd to Annie’s German Chocolate cake which is my true #1 favorite, which I was also lucky enough to eat on numerous occasions!

  13. All I can say is gooey amazing-ness and you’re a genius!

  14. I have read more about S’mores today! Which is a coincidence because I have a recipe for S’mores brownies that I am making this weekend. I hope my brownies turn out as well as your cake did!

  15. I’m drooling. And I need a piece now. I may try this one over the weekend.

  16. gorgeous! looks so yummy… I’ll be sure to link on my edible crafts column (ediblecrafts.craftgossip.com)

  17. Wow….this looks awesome!!

  18. This looks delicious! I found a new way of making s’mores that is amazing. Instead of using a Hershey’s chocolate bar–use a mini Reese’s peanut butter cup and it is so delicious!
    ~Emily

  19. […] beautiful and tantalizing and crafty does the s’mores baked sweat bread look? Find the recipe HERE at Annie’s […]

  20. My husband thinks I’m nuts, but I love smores. And now I love this cake. I’ve got to try this out. I’m always looking for a reason to have smores, and with no campfire easily accessible, this seems right up my alley. I just love your idea of using graham cracker crumbs instead of flour. I’m so intrigued. Thanks for the great recipe!

  21. The dripping chocolate looks absolutely perfect! I love the presentation with the graham cracker and chocolate bars 🙂

  22. That looks delicious and I will be making it for a bridal shower that I have coming up next weekend. I think I will try piping the fluff, it might be easier to work with in a pastry bag versus the spatula. Thanks for the great idea, I will make sure to give credit where it is due!

    • Good call on piping the marshmallow fluff, I have no idea why I didn’t think of that! I’ll definitely have to use that technique next time.
      🙂 Annie

  23. Amazing and delicious looking!

  24. Amazing looking cake. I’m eager to try it. As for the difficulty spreading the marshmallow fluff, I wonder if warming it just a bit in the microwave would make it a bit easier to spread without damaging the cake?

  25. Graham cracker cake?! Who knew it was possible? I can’t wait to make this. I love s’mores in every shape and size.

  26. WOW! That looks incredible! I want to make it right now and not share! Good Job!

  27. […] S’mores Cake Oh yeah, baby.  It’s as good as it looks.  Two layers of graham cracker cake separated by a layer of […] […]

  28. OOOOOh! it looks so good. Can’t wait to try the recipe. Thanks and have a great day.

  29. Yum, s’mores. They’re so good, and I love that this recipe has all the flavors but doesn’t require a campfire!

  30. OH MAN! THIS LOOKS SO FREAKING GOOD!!!!!!! I think I HAVE to make this!!! haha

  31. Yumm!!! It turned out beautiful!!

  32. It Made My Day (and I just got up)

  33. I cannot WAIT for the weekend so I can make this! My boys are going to love it! Love the site, thanks for all the great recipes!

  34. This looks great….I’m now envisioning a cupcake version of this…….

    • Grace,
      Then you are in luck because I’ll be posting a s’mores cupcake in a little over a week 🙂
      Annie

  35. 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!

    • Hannah,
      Yes, you can definitely do that. In fact, that’s how I make most of my cakes – bake one day, assemble and decorate the next. To keep the cake layers fresh, just wrap them tightly in plastic wrap. I store them at room temperature. I hope you enjoy the cake. Have a great Thanksgiving!
      🙂 Annie

  36. Thanks so much Annie!! I really appreciate the quick advice!! I’ll bake the cakes tonight and wrap them well in plastic wrap and then do the marshmallow, chocolate and decorating tomorrow! I love your blog a ton! Have a great Thanksgiving!!

  37. This cake is awesome!!! I made this cake for my sons Camping theme Birthday party and it was a hit. The cake was cool when we ate it until my mother had the idea to warm it up and it was even more awesome warm. I give this cake 5 stars. The only part I had a problem was the marshmallow to hold the graham crackers and chocolate pieces up straight on top. If you like S’mores you will absolutely love this cake!!!!!!

  38. […] S’mores Cake – does this look as good to non-pregnant people out there as it does to me? Just curious. […]

  39. This cakes look AMAZING! I can’t wait to try it. Just one thing. I’m a college kid, and only have a hand mixer, not a stand up one. Any advice on how to modify the mixing?

    • Hi Lexi,
      You don’t really have to do anything differently with the mixing. Just mix it as directed, using your hand mixer instead.

  40. Hi Annie,
    Thank you for posting this wonderful recipe. I’ve been eyeing it for the last several months now and finally was able to make the cake with my three-year-old niece, who couldn’t wait to try it. I did have a problem transferring the cake from the pans to the rack. One of the layers broke in half and I had to use it as the bottom layer. The second problem I had is not knowing how much marshmallow fluff needs to go between the layers – apparently a 7 oz bottle of marshmallow creme was not enough. And finally, just a personal note I made for myself (since I’m not crazy for the cake icing taste), in the future, I will probably make a cream cheese icing for the decorations instead.

    We’ll see how my co-workers like the cake tomorrow. 🙂 Thanks again for the recipe!

  41. Hi Annie,
    The picture of this cake makes my mouth water! I want to make this for my mother’s birthday because she loves S’mores. But just one question…I really like the toasted frosting on the S’mores Cupcakes and would like to incorporate that into the decoration on the cake. Is the recipe that you used for the decoration on the cake toastable with the kitchen torch, or should I use the cupcake frosting recipe instead?

    PS, thanks so much for sharing all of these great recipes! I just made the chocolate peanut butter cupcakes for my dad for Father’s Day. He said they tasted like Funny Bones (which he loves).

    • Jenna,
      This likely would torch but not as well or as nicely as the frosting. So if you are going to do it, use the frosting from the cupcakes – but, personally I think that would be a time consuming effort just for a garnish. I guess you could use it as the filling too.

  42. I made this cake this weekend. It was delicious. To avoid problems with the marshmallow fluff filling, I made a 9 inch circle of fluff on wax paper coated with butter, then froze it. Once the cake was ready for the filling, peeled the wax paper off and placed the disk o’ filling on the bottom cake.

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