Smores Cake Recipe
I have to admit, there's always something incredibly nostalgic about s'mores. When I made this s’mores cake, it felt like bringing all those campfire memories right into my kitchen—but in the form of a showstopping dessert! Imagine layers of moist chocolate cake, buttery graham cracker crumble, and fluffy marshmallow buttercream frosting.
Ingredients
- 1 recipe of chocolate cake
- Unsalted butter
- Powdered sugar
- Marshmallow fluff
- Vanilla extract
- Salt
- Graham cracker crumbs
- Melted butter
- Honey or sugar
- Marshmallow halves
- Chocolate ganache
Instructions
- Start by baking your chocolate cake according to the recipe. Use 6-inch tins for three layers or 8-inch tins for two layers. Allow the cakes to cool completely before moving on to frosting.
- While your cake cools, whip up the marshmallow buttercream. Beat the softened butter until smooth, then mix in powdered sugar, salt, and vanilla. Finally, fold in marshmallow fluff and whisk until fluffy and light as a cloud.
- Combine graham cracker crumbs, melted butter, and honey in a bowl. Stir until the mixture forms a buttery crumble that tastes just like the classic campfire treat!
- Place one cake layer on a cake stand and spread a generous serving of marshmallow frosting over it. Sprinkle half of the graham cracker crumble on top. Repeat for the next layer. Spread frosting over the final cake layer and cover the sides.
- Decorate with a drizzle of chocolate ganache and toasted marshmallows. Use a blow torch (carefully!) for that golden-brown marshmallow perfection.
Notes
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and frosting.
- Don’t Skip Cooling: Allow the cake layers to cool completely; this prevents the frosting from melting.
- Balance Sweetness: If the frosting feels too sweet, a pinch of salt can help balance the flavors perfectly.
- Toast the Marshmallows Carefully: When torching the marshmallows, keep a close eye to avoid burning them too much.
- Chill for Clean Slices: Refrigerate the cake for 30 minutes before slicing to get neat, clean pieces.