I’ve made a ton of s’mores cakes, and can’t believe I’ve never shared the recipe!! There are of different ways you can make and decorate this cake, so feel free to get creative and decorate however you prefer! I like to make a chocolate cake based, frost it with both chocolate and marshmallow buttercream, add some ganache drips, and top it off with some toasted meringue! In the past I’ve also topped s’mores cakes with mini s’mores, and stacks of giant s’mores. The recipes I use can be found below:
Chocolate Cake Ingredients:
- 2 1/2 cups flour
- 3/4 cup unsweetened cocoa powder
- 3 cups granulated sugar
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter (2 sticks), room temperature
- 3 tsp. vanilla extract
- 1 cup egg whites (about 7 large egg whites)
- 1 tsp instant espresso, dissolved in 1 Tbsp hot water
- 1 1/2 cups buttermilk, room temperature
- 1/8 cup vegetable oil
- 6 sticks (3 cups) unsalted butter, room temperature
- 12 cups powdered sugar
- 1/2 tsp salt
- 3 Tbsp. heavy cream
- 1/2 cup cocoa
- 2/3 cup marshmallow fluff
- 3 egg whites
- 6 tbsp sugar
- 1 tsp vanilla
- Chocolate Ganache Drips
- crushed graham crackers
- mini chocolate chips
- toasted mini marshmallows
- Ganache filling
Preheat oven to 350°F. Grease and line four 7” round pans.
Mix together all dry ingredients (flour, cocoa, baking powder, sugar, and salt) in a stand mixer on low (with a paddle), until fully combined.
Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla, espresso, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.
Divide evenly between the prepared cake pans. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.
To accelerate the cooling process, I like to pop my cake layers in the freezer once I’ve removed them from the cake pans.
While the layers bake and cool, prepare the frosting. The same base will be used for both types of frosting. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt. Beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). Put 2/3 of the frosting in one bowl, and 1/3 in a separate bowl. Into the bowl with 2/3, add the cocoa powder. In the other bowl, mix in the marshmallow. Set aside.
Next prepare the meringue. Add egg whites and into a heat proof bowl, and place over a double boiler. Whisk until the sugar is dissolved, being very careful not to cook the egg whites! Once the sugar is dissolved (a few minutes), transfer to a separate mixing bowl and beat at medium speed. Add in vanilla, and mix until stiff peaks form.
For the cake assembly, stack and frost cake layers with the chocolate buttercream. I added crushed graham crackers, mini chocolate chips, and toasted mini marshmallows on top of the buttercream. In the photo below, I used extra vanilla cake batter from a different project, and alternated vanilla and chocolate cake layers.
Apply a thin crumb coat, and chill cake in the freezer for 5 minutes. Once the crumb coat is firm to the touch, apply a thick, second layer of frosting with the marshmallow buttercream. Smooth with a bench scraper. If you plan to add ganache drips, be sure to chill your cake before adding the warm ganache. Decorate as desired!
I used a wilton 4b tip to pipe the meringue onto the top of my cake. I then toasted it with a kitchen torch.
I’ve added a few photos of different types of s’mores cakes that I’ve made in the past. The options for decorating are endless!