There’s nothing quite like the warm, gooey goodness of a S’mores Cake that captures the essence of summer campfires in every bite. Think about it: layers of rich chocolate cake slathered with a fluffy marshmallow buttercream and crunchy graham cracker topping. This cake is not just a dessert; it’s a delightful experience that brings back memories of roasting marshmallows and the sweet simplicity of summer nights. Have you ever wished you could bottle up that nostalgic feeling? Well, you can! With this S’mores Cake, those delicious flavors come together so beautifully that you’ll be hard-pressed to resist a second slice.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make S’mores Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
S’mores Cake

Creating the perfect S’mores Cake at home is much easier than you’d think, and it’s sure to impress friends and family alike. Even if you’re having a casual get-together or a special occasion, this cake delivers on both flavor and presentation. Trust me; once you take that first bite, you’ll see why this dessert is such a crowd-pleaser. Let’s jump right into this delicious journey where chocolate, marshmallow, and graham cracker unite to create something truly special.

Why You’ll Love This Recipe

Irresistible Flavor: The combination of chocolate, marshmallow, and crunchy graham crackers creates an unforgettable taste sensation.
Eye-Catching Appeal: This cake will be the star of any table with its stunning layered presentation!
Flexible Serving: Perfect for birthday parties, potlucks, or just a convenient sweet treat at home.
Simple & Quick: With some preparation, you can whip up this cake and serve it in just about an hour.
Make-Ahead Friendly: Bake it in advance and assemble right before serving for a stress-free dessert.

Ingredients You’ll Need

2 cups granulated sugar: Sweetens the cake and helps achieve that lovely moist texture. You can replace it with coconut sugar if you’d like a natural alternative.
1 cup buttermilk (room temperature): Adds moisture and a slight tanginess, contributing to a tender crumb. If you don’t have buttermilk, a blend of milk and vinegar can work well.
1 cup strong coffee (hot): Infuses deep flavor into the cake, enhancing the chocolate taste. Don’t worry; the cake won’t taste like coffee!
1/2 cup neutral oil: For moistness; avocado, canola, or refined coconut oil are all excellent choices.
3 large egg yolks (room temperature): They lend richness and help the cake rise beautifully.
1 tsp vanilla extract: A must-have for that extra layer of flavor. Use pure vanilla for the best results.
3/4 cup Dutch-process cocoa powder: Adds a rich, dark chocolate flavor. Regular cocoa can work in a pinch, but the cake may be less rich.
2 tsp baking soda, 1 tsp baking powder, 1 tsp kosher salt: Baking soda and powder give the cake its lift while salt balances the sweetness.
1 3/4 cups all-purpose flour: Forms the base of your cake. For a gluten-free version, you can swap with a 1:1 gluten-free flour blend.
6 tbsp granulated sugar, 4 tbsp unsalted butter: These are for the graham cracker crunch—adds delightful texture!
3/4 cup graham cracker crumbs: A defining ingredient for that classic S’mores taste. These can be made from scratch or store-bought.
3 large egg whites: Essential for the meringue; they help create the fluffy, light texture.
3/4 cup granulated sugar and 1/4 tsp cream of tartar: To stabilize the meringue and add sweetness.
1/2 cup unsalted butter (softened) and 1.5 cups powdered sugar: Creates the silky-smooth marshmallow buttercream.
3/4 tsp vanilla extract and 1/4 tsp kosher salt: Enhance the buttercream flavor.
1/2 cup marshmallow meringue: A fun and fluffy addition that ties the cake flavors together.

How to Make S’mores Cake

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
Prepare the Cake Batter: In a large bowl, whisk together 2 cups granulated sugar, 1 cup buttermilk, 1 cup strong, hot coffee, 1/2 cup neutral oil, 3 egg yolks, and 1 tsp vanilla extract. Sift in 3/4 cup Dutch-process cocoa powder and blend until well-combined.
Combine Dry Ingredients: Sprinkle 2 tsp baking soda, 1 tsp baking powder, and 1 tsp kosher salt over the mixture. Whisk thoroughly. Then, fold in 1 3/4 cups all-purpose flour with a spatula until just mixed.
Bake the Cake: Pour the batter into the prepared pan and bake for 38-44 minutes, or until the cake springs back when gently pressed and a toothpick comes out clean. Once done, let it cool completely, preferably in the fridge for easier assembly.
Make the Graham Cracker Crunch: Lower the oven to 325°F (160°C). In a saucepan, melt 6 tbsp granulated sugar and 4 tbsp unsalted butter over medium heat, whisking occasionally. When the mixture starts bubbling and foaming, about 3-4 minutes or 215°F, remove from heat and stir in 3/4 cup graham cracker crumbs and 1/4 tsp kosher salt. Spread the mixture on a parchment-lined baking sheet and bake for 7 minutes until golden brown. Let it cool completely.
Prepare the Meringue: In a heatproof bowl, whisk together 3 egg whites and 3/4 cup granulated sugar. Place the bowl over a simmering pot of water without letting it touch the water. Whisk constantly until the sugar dissolves, the mixture is foamy, and reads about 160°F, approximately 3-4 minutes.
Whip the Meringue: Transfer the hot egg white mixture to a stand mixer fitted with a whisk attachment. Add 1/4 tsp cream of tartar and 3/4 tsp vanilla extract. Whip on high until stiff, glossy peaks form, around 3-4 minutes.
Create the Buttercream: Switch to a paddle attachment. Beat 1/2 cup unsalted butter until creamy, then mix in 1.5 cups powdered sugar, 3/4 tsp vanilla extract, and 1/4 tsp kosher salt until smooth. Fold in 1/2 cup marshmallow meringue until fully combined.
Assemble the Cake: Torte the cooled cake into two horizontal layers, then cut each layer in half lengthwise to create four rectangles. Begin with one layer on a serving plate, topping it with 1/3 of the buttercream and a handful of graham crunch, leaving a 1-inch border. Repeat this for the other layers, finishing with a layer of cake on top. Chill for 30 minutes if the cake layers are warm.
Frost the Cake: Cover the cake with half of the remaining meringue, creating a crumb coat. Spread the rest of the meringue over the cake, adding decorative swooshes. Use a kitchen torch to lightly toast the sides of the cake until golden brown, being cautious around flammable materials.

This cake is best enjoyed soon after toasting, but it can also maintain its charm in the fridge for a few hours.

Storing & Reheating

To store any remaining S’mores Cake, keep it at room temperature if consumed within a day, covering it loosely with foil or plastic wrap. For longer storage, refrigerate in an airtight container for up to 3 days. If you’d like to save it, freezing the slices is a great option, and they can last for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight. You may want to toast the meringue again briefly to refresh its texture and flavor before serving.

Chef’s Helpful Tips

Egg Temperature Matters: Use eggs at room temperature for the cake and meringue to get better volume and structure.
Avoiding Dense Cake: Be gentle when folding in your flour; overmixing can lead to a tough cake.
Make-ahead Strategy: Bake the cake and prepare the graham cracker crunch a day in advance, allowing for a smoother assembly on the day of serving.
Toasting the Meringue: If you don’t have a kitchen torch, briefly broil the meringue in the oven, watching closely to avoid burning.
Layering the Cake: Be mindful to avoid adding too much graham crunch past the edge of the layers; it helps keep the cake stable.

This gorgeous S’mores Cake is sure to bring joy to your dessert table! Each slice is not only a feast for the eyes but a story of summer nights and cozy moments. Don’t hesitate to experiment with flavors or decorations! Whether you’re making it for a special gathering or a simple night at home, this cake promises to be a hit. Enjoy every bite!

Recipe FAQs

Can I make a gluten-free version of this S’mores Cake?

Absolutely! You can easily substitute all-purpose flour with a 1:1 gluten-free flour mix. Just make sure to check for any additional binding agents, such as xanthan gum, depending on the flour blend you choose.

How do I get the meringue to hold its shape better?

Make sure to beat the egg whites until they form stiff peaks, and adding cream of tartar helps stabilize the meringue. Ensure all your equipment is well-cleaned; even a trace of grease can prevent the egg whites from whisking to perfection.

What can I use if I don’t have buttermilk?

You can mix together 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes to thicken. This makes a great buttermilk substitute for your cake!

How should I serve S’mores Cake for the best experience?

It’s best served immediately after toasting the meringue for optimal texture and flavor. Cutting the cake into squares allows guests to enjoy individual servings while showcasing the beautiful layers!

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S’mores Cake

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Author: Peter
Prep Time: 90 minutes
Cook Time: 44 minutes
Total Time: 2 hours 14 minutes
Yield: 12 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This S’mores Cake boasts a rich chocolate flavor with layers of graham cracker and marshmallow goodness, perfect for gatherings or a cozy dessert at home.

Ingredients

Scale

2 cups (400 g) granulated sugar
1 cup (227 g) buttermilk, room temperature
1 cup (227 g) strong coffee, hot
1/2 cup (100 ml) neutral oil
3 large egg yolks (42 g each), room temperature
1 tsp (4.5 g) vanilla extract
3/4 cup (63 g) Dutch-process cocoa powder
2 tsp (6 g) baking soda
1 tsp (4 g) baking powder
1 tsp (2.66 g) kosher salt
1 3/4 cup (210 g) all-purpose flour
6 tbsp (75 g) granulated sugar
4 tbsp (56 g) unsalted butter
3/4 cup (71 g) graham cracker crumbs
1/4 tsp (.67 g) kosher salt
3 large egg whites (100 g each)
3/4 cup (150 g) granulated sugar
1/4 tsp (0.25 tsp) cream of tartar
3/4 tsp (3.3 g) vanilla extract
1/2 cup (113 g) unsalted butter, softened
1.5 cups (180 g) powdered sugar
3/4 tsp (3.3 g) vanilla extract
1/4 tsp (.67 g) kosher salt
1/2 cup (40 g) marshmallow meringue

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Instructions

Preheat the oven to 350°F (180°C) and grease a 9×13 inch pan, lining it with parchment paper.
In a large bowl, mix together 2 cups granulated sugar, 1 cup buttermilk, 1 cup hot strong coffee, 1/2 cup neutral oil, 3 egg yolks, and 1 tsp vanilla extract until well combined. Sift in 3/4 cup cocoa powder, whisking until smooth.
Add 2 tsp baking soda, 1 tsp baking powder, and 1 tsp kosher salt to the mixture, whisking until well incorporated. Gently fold in 1 3/4 cup all-purpose flour until just combined.
Pour the batter into the prepared pan and bake for 38-44 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, preferably in the refrigerator for easier assembly.

Notes

Using room temperature ingredients helps in achieving a light texture in the cake.
For a better flavor, try using dark cocoa powder instead of regular cocoa powder.
Make sure to let the cake cool completely before frosting to prevent the frosting from melting.