S’mores Cake is a delectable dessert that perfectly captures the nostalgic essence of campfire s’mores in a rich, decadent cake form, offering an easy yet impressive way to satisfy sweet cravings. This chocolate, graham cracker, and marshmallow masterpiece is ideal for birthdays, holidays, or any occasion calling for a touch of gooey, toasted sweetness.
Key Ingredients for S’mores Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup hot water or hot brewed coffee
- 1 (14.5 ounce) can sweetened condensed milk
- 4 ounces milk chocolate, finely chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs (about 10-12 full sheets, crushed)
- ¼ cup unsalted butter, melted
- 1 ½ cups mini marshmallows or marshmallow fluff
How to Make S’mores Cake
This S’mores Cake recipe is a delightful journey into flavor and texture, promising an easy path to pure dessert bliss. Imagine moist chocolate cake layered with a rich ganache, nestled between buttery graham cracker crusts, and crowned with toasted marshmallows – it’s a symphony of s’mores perfection. With a preparation time of around 45 minutes and a baking time of 30-35 minutes, you’ll be savoring this heavenly creation before you know it.
Step-by-Step Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, large eggs, and vanilla extract until well combined.
- Mix Dry and Wet: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Add Hot Liquid: Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed until the batter is smooth and thin. This hot liquid helps to bloom the cocoa powder, intensifying the chocolate flavor.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Prepare the Chocolate Ganache: While the cakes are cooling, place the finely chopped milk chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and ½ teaspoon of vanilla extract over medium heat until it just begins to simmer around the edges. Do not boil. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Then, gently whisk until smooth and glossy. Set aside to thicken slightly.
- Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs with the melted unsalted butter and the remaining ½ teaspoon of vanilla extract. Mix until the crumbs are evenly moistened. Firmly press this mixture into the bottom of your serving plate or cake stand to create a base layer.
- Assemble the S’mores Cake: Place one cooled chocolate cake layer onto the graham cracker crumb base. Spread about half of the thickened chocolate ganache evenly over the cake layer.
- Add Marshmallow Layer: Sprinkle or spread the mini marshmallows or marshmallow fluff evenly over the ganache. If using mini marshmallows, you can toast them lightly with a kitchen torch for an authentic s’mores experience.
- Add Second Cake Layer: Carefully place the second chocolate cake layer on top of the marshmallows.
- Finish with Ganache: Spread the remaining chocolate ganache over the top of the second cake layer, allowing some to drip down the sides for a rustic, appealing look.
- Garnish: For an extra touch, you can sprinkle graham cracker crumbs around the base of the cake or artfully arrange a few toasted marshmallows on top. Chill the cake for at least 30 minutes before serving to allow the ganache to set.
Why You’ll Love This S’mores Cake
You’ll absolutely fall in love with this S’mores Cake because it’s a masterful re-imagining of everyone’s favorite campfire treat, delivering intense chocolate flavor, a satisfyingly moist crumb, and that irresistible gooey marshmallow topping we all crave. Unlike store-bought desserts that often compromise on quality, crafting this S’mores Cake at home allows you to control the ingredients, ensuring a rich, homemade taste that’s surprisingly cost-effective while being far more delicious. The symphony of textures – from the crumbly graham cracker base to the smooth ganache and fluffy marshmallows – creates an unforgettable dessert experience that will have everyone asking for seconds, making it a stand-out alongside simpler chocolate cakes.
This S’mores Cake isn’t just a dessert; it’s a nostalgic hug in cake form, perfect for bringing smiles to any gathering and transforming ordinary moments into celebrations. Imagine the delight on your guests’ faces as they devour each delectable bite, relishing in the perfect balance of sweet and chocolatey goodness. Ready to create your own s’mores magic? Dive into this recipe and let the delicious adventure begin!
Storing and Reheating Tips
To keep your decadent S’mores Cake fresh and delightful, proper storage is key. If you have leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container. It will stay fresh when refrigerated for up to 3-4 days. The ganache and marshmallow topping might firm up in the refrigerator, but the flavors will meld beautifully.
When you’re ready to enjoy a slice again, you have a few options. For a taste closer to fresh, allow the cake to come to room temperature for about 20-30 minutes before serving. If you prefer a slightly warmed treat, you can gently reheat a slice in the microwave for 10-15 seconds, just enough to soften the topping and enhance the gooey texture. For longer storage, individual slices can be wrapped tightly in plastic wrap and then placed in a freezer-safe bag or container. Frozen S’mores Cake can be kept for up to 2 months; thaw overnight in the refrigerator before bringing to room temperature for serving.
Final Thoughts
This S’mores Cake is more than just a dessert; it’s a delightful trip down memory lane, packed with all the irresistible flavors of a campfire classic in a beautifully presented package. We encourage you to gather your ingredients and whip up this charming creation – it’s guaranteed to bring joy and deliciousness to your table.
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S’mores Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, large eggs, and vanilla extract until well combined.1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed until the batter is smooth and thin. This hot liquid helps to bloom the cocoa powder, intensifying the chocolate flavor.1/2 cup hot water or hot brewed coffee
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, place the finely chopped milk chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and ½ teaspoon of vanilla extract over medium heat until it just begins to simmer around the edges. Do not boil. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Then, gently whisk until smooth and glossy. Set aside to thicken slightly.4 ounces milk chocolate, finely chopped, 1 cup heavy cream, 1 teaspoon vanilla extract
- In a medium bowl, combine the graham cracker crumbs with the melted unsalted butter and the remaining ½ teaspoon of vanilla extract. Mix until the crumbs are evenly moistened. Firmly press this mixture into the bottom of your serving plate or cake stand to create a base layer.2 cups graham cracker crumbs, 1/4 cup unsalted butter, melted, 1 teaspoon vanilla extract
- Place one cooled chocolate cake layer onto the graham cracker crumb base. Spread about half of the thickened chocolate ganache evenly over the cake layer.
- Sprinkle or spread the mini marshmallows or marshmallow fluff evenly over the ganache. If using mini marshmallows, you can toast them lightly with a kitchen torch for an authentic s’mores experience.1 1/2 cups mini marshmallows or marshmallow fluff
- Carefully place the second chocolate cake layer on top of the marshmallows.
- Spread the remaining chocolate ganache over the top of the second cake layer, allowing some to drip down the sides for a rustic, appealing look.
- For an extra touch, you can sprinkle graham cracker crumbs around the base of the cake or artfully arrange a few toasted marshmallows on top. Chill the cake for at least 30 minutes before serving to allow the ganache to set.2 cups graham cracker crumbs