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S’mores Cake Recipe

S’mores Cake Recipe
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★★★★★

4.9 from 26 reviews

This decadent S’mores Cake combines a rich chocolate cake layered with a crunchy digestive biscuit crust, luscious chocolate filling, and fluffy marshmallow buttercream. Finished with a smooth chocolate ganache and toasted marshmallow topping, this cake is a perfect dessert for any celebration or gathering, bringing the classic campfire treat into an elegant and irresistible layered cake form.

Ingredients

Scale

For the Cake:

  • 250 grams (8.8 oz) digestive biscuits or graham crackers (add 1 tbsp sugar if using graham crackers)
  • 90 grams (3.17 oz) unsalted butter, melted
  • 2 eggs, room temperature
  • 300 grams (1½ cup, 10.5 oz) granulated sugar
  • 240 grams (1 cup) buttermilk
  • 120 ml (1/2 cup) oil
  • 120 grams (1 cup) cocoa powder
  • 2 teaspoons vanilla extract
  • 240 ml (1 cup) hot strong brewed coffee (or water)
  • 300 grams (2⅓ cup + 1 Tablespoon, 10.5 oz) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Chocolate Filling:

  • 80 grams (2.8 oz) heavy cream
  • 120 grams (4.2 oz) quality dark chocolate, finely chopped
  • 30 grams (2 tablespoons, 1 oz) unsalted butter

Marshmallow Buttercream:

  • 200 grams (7.05 oz) Marshmallow Creme/Fluff (store bought or homemade)
  • 200 grams (7.05 oz) unsalted butter, room temperature
  • 100 grams (3.5 oz) powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Chocolate Ganache:

  • 100 grams (3.5 oz) dark chocolate
  • 100 grams (3.5 oz, 1/3 cup + 1 tbsp) heavy cream

Homemade Marshmallow Creme/Fluff:

  • 90 grams (1/3 cup, 3 oz) water
  • 150 grams (3/4 cup) granulated sugar
  • 250 grams (3/4 cup) agave syrup, honey, or corn syrup
  • 1 teaspoon lemon juice or 1/2 teaspoon cream of tartar
  • 3 large egg whites
  • 1 teaspoon vanilla extract

More (Optional):

  • Rest of marshmallow creme or store bought marshmallow fluff to spread over cake

Instructions

  1. Prepare the cake crust: Preheat oven to 180 °C (350 °F). Grease and flour 3 x 20 cm (8 inch) springform pans and line the bottoms with parchment paper. Use a food processor to finely grind the digestive biscuits or graham crackers. Mix the crumbs with melted butter (and sugar if using graham crackers) until incorporated. Divide mixture between 2 pans and press into an even layer. Refrigerate while preparing batter.
  2. Mix dry ingredients: In a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Mix wet ingredients: In a large bowl, beat eggs and sugar until pale and fluffy. Add vanilla extract, oil, buttermilk, and hot brewed coffee. Mix well.
  4. Combine batter: Using a mixer on low speed, gradually add the dry ingredients to the wet, mixing until just incorporated. The batter will be somewhat thin.
  5. Assemble and bake: Pour batter evenly into the three pans—two with the cookie crusts and one without. Bake for 20 to 30 minutes, checking with a toothpick; layers without crust may bake slightly faster so remove those early if needed.
  6. Cool cakes: After baking, let cakes cool for 10 minutes in their pans, then remove from pans and transfer to wire racks. Cool completely before frosting.
  7. Make chocolate filling: Place chopped dark chocolate in a heatproof bowl. Heat heavy cream until almost boiling, pour over chocolate, and let stand 1-2 minutes. Stir slowly until melted and combined. Add butter and mix until smooth. Allow to thicken at room temperature for about 30 minutes to spreadable consistency.
  8. Prepare marshmallow buttercream: Beat unsalted butter until smooth. Add powdered sugar, salt, and vanilla extract and beat until combined. Add marshmallow creme/fluff and beat until fluffy, approximately 3 minutes.
  9. Make chocolate ganache: Repeat the process used for chocolate filling: heat cream until nearly boiling, pour over chopped chocolate, let stand, then slowly stir until fully melted and smooth.
  10. Make homemade marshmallow creme/fluff: Place egg whites and lemon juice or cream of tartar in a grease-free mixing bowl of a stand mixer. In a saucepan, combine water, sugar, and agave syrup/honey/corn syrup over low heat, stirring until sugar is dissolved but do not let it simmer. Attach a candy thermometer and heat syrup to 120 °C (240 °F). Meanwhile, whip egg whites to soft peaks. Slowly and carefully pour hot syrup into egg whites in a thin stream while whipping. Whip on medium/high until thick, glossy, and cooled (6-8 minutes). Add vanilla and whip briefly more.
  11. Assemble the cake: Level cake tops with a serrated knife or cake leveler if needed. Place one cookie-crust cake layer upside down on a plate or cake stand, so the cookie crust is on top. Spread one-third of the marshmallow buttercream over the cookie layer, creating a border. Fill inside the border with chocolate filling—do not overfill. Repeat the process with the second cookie-crust layer, then add the final cake layer (without crust) upside down on top. Spread remaining buttercream over sides and top evenly.
  12. Chill and finish: Refrigerate the assembled cake for about 30 minutes to set. Then pour and spread the chocolate ganache over the top. Spread or pipe remaining marshmallow creme (homemade or store-bought) on top and use a kitchen torch to toast it lightly to desired color. Remove the torch immediately to avoid burning.

Notes

  • Use digestive biscuits or graham crackers depending on preference; add sugar if using graham crackers to balance sweetness.
  • Ensure all ingredients, like eggs and butter, are at room temperature for best mixing results.
  • Do not stir the sugar syrup once it begins to boil to avoid crystallization when making homemade marshmallow fluff.
  • If a kitchen torch is not available, you can brown the marshmallow topping under a broiler carefully watching to avoid burning.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days.
  • For best taste, allow the cake to come to room temperature before serving.

Nutrition

Keywords: S’mores cake, chocolate cake, marshmallow buttercream, chocolate ganache, layered cake, campfire dessert, homemade marshmallow fluff

Find it online: https://tastybella.com/smores-cake-recipe/