S’mores Cake Recipe
Indulge in the ultimate campfire treat with a twist: a S'mores Cake! This delightful dessert features a moist graham cracker and vanilla cake base, layered with rich chocolate ganache, and topped with fluffy marshmallow frosting. Perfect for any celebration, this cake captures the nostalgic flavors of s'mores while adding a gourmet touch. Impress your guests with this show-stopping cake that's as fun to make as it is to eat. Try it now and bring the joy of s'mores to your next party!
Ingredients
For the Cake:
- 1 1/2 cups graham cracker crumbs about 15 graham crackers
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
For the Chocolate Ganache Filling:
- 1 cup heavy cream
- 8 ounces semisweet chocolate finely chopped
For the Marshmallow Frosting:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
For Decoration:
- Mini marshmallows
- Graham cracker crumbs
- Chocolate shavings or chunks
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Chocolate Ganache Filling:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.
- Allow the ganache to cool and thicken slightly before using.
Make the Marshmallow Frosting:
- In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
- Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C) on a candy thermometer.
- Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form, about 5-7 minutes. Beat in the vanilla extract.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thick layer of chocolate ganache over the top.
- Place the second cake layer on top.
- Frost the entire cake with the marshmallow frosting, creating swirls and peaks for a rustic look.
- Use a kitchen torch to lightly toast the frosting for a s’mores effect.
Decorate:
- Garnish the cake with mini marshmallows, graham cracker crumbs, and chocolate shavings or chunks.
Notes
Here are some helpful recipe notes for the S’mores Birthday Cake:
Graham Cracker Crumbs: To make graham cracker crumbs, pulse whole graham crackers in a food processor until finely ground. Alternatively, you can place them in a zip-top bag and crush them with a rolling pin.
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing. This ensures a smoother batter and more even baking.
- Ganache Consistency: If your ganache is too thin to spread, let it sit at room temperature or refrigerate it for a few minutes until it thickens. Stir occasionally to maintain a smooth consistency.
- Marshmallow Frosting: Whip the frosting until stiff peaks form. This will help the frosting hold its shape and make it easier to toast.
- Torching the Frosting: Use a kitchen torch to lightly toast the marshmallow frosting. If you don’t have a torch, you can briefly place the cake under a broiler, but watch it carefully to prevent burning.
- Cake Layers: Ensure the cake layers are completely cooled before assembling to prevent the ganache and frosting from melting.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it, but bring it to room temperature before serving for the best flavor and texture.
- Making Ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble and frost the cake on the day of serving.
- Variation: Add a sprinkle of sea salt on the ganache layer for a sweet and salty twist.
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing. This ensures a smoother batter and more even baking.
- Ganache Consistency: If your ganache is too thin to spread, let it sit at room temperature or refrigerate it for a few minutes until it thickens. Stir occasionally to maintain a smooth consistency.
- Marshmallow Frosting: Whip the frosting until stiff peaks form. This will help the frosting hold its shape and make it easier to toast.
- Torching the Frosting: Use a kitchen torch to lightly toast the marshmallow frosting. If you don’t have a torch, you can briefly place the cake under a broiler, but watch it carefully to prevent burning.
- Cake Layers: Ensure the cake layers are completely cooled before assembling to prevent the ganache and frosting from melting.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it, but bring it to room temperature before serving for the best flavor and texture.
- Making Ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble and frost the cake on the day of serving.
- Variation: Add a sprinkle of sea salt on the ganache layer for a sweet and salty twist.
Nutrition
Calories: 450kcal
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