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S’mores Cake Recipe

S’mores Cake Recipe
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★★★★★

5 from 23 reviews

A decadent S’mores Cake combining rich chocolate cake layers with a crunchy digestive biscuit crust, luscious chocolate filling, fluffy marshmallow buttercream, and a glossy chocolate ganache topping. Inspired by the classic campfire treat, this cake is layered with homemade marshmallow fluff and finished with toasted marshmallow crème for an indulgent dessert perfect for any celebration.

Ingredients

Scale

For the Cake:

  • 250 grams (8.8 oz) digestive biscuits or graham crackers (add 1 tbsp sugar if using graham crackers)
  • 90 grams (3.17 oz) unsalted butter, melted
  • 2 eggs, room temperature
  • 300 grams (1½ cup, 10.5 oz) granulated sugar
  • 240 grams (1 cup) buttermilk
  • 120 ml (1/2 cup) oil
  • 120 grams (1 cup) cocoa powder
  • 2 teaspoons vanilla extract
  • 240 ml (1 cup) hot strong brewed coffee (or water)
  • 300 grams (2⅓ cup +1 Tablespoon, 10.5 oz) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Chocolate Filling:

  • 80 grams (2.8 oz) heavy cream
  • 120 grams (4.2 oz) quality dark chocolate, finely chopped
  • 30 grams (2 tablespoons, 1 oz) unsalted butter

Marshmallow Buttercream:

  • 200 grams (7.05 oz) marshmallow creme/fluff (store bought or homemade)
  • 200 grams (7.05 oz) unsalted butter, room temperature
  • 100 grams (3.5 oz) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Chocolate Ganache:

  • 100 grams (3.5 oz) dark chocolate
  • 100 grams (3.5 oz, 1/3 cup + 1 tbsp) heavy cream

Homemade Marshmallow Creme/Fluff:

  • 90 grams (1/3 cup, 3 oz) water
  • 150 grams (3/4 cup) granulated sugar
  • 250 grams (3/4 cup) agave syrup, honey, or corn syrup
  • 1 teaspoon lemon juice or 1/2 teaspoon cream of tartar
  • 3 large egg whites
  • 1 teaspoon vanilla extract

More (Optional):

  • Additional marshmallow creme or store-bought marshmallow fluff to spread over cake

Instructions

  1. Prepare the pans and biscuit crust: Preheat oven to 180°C (350°F). Grease and flour three 20 cm (8 inch) springform pans, lining the bottoms with parchment paper. Process digestive biscuits or graham crackers in a food processor until finely ground. Mix in melted butter (and 1 tbsp sugar if using grahams) until combined. Divide the crumbs evenly into two of the pans and press into an even layer forming a crust. Refrigerate while making the cake batter.
  2. Make the Cake Batter: Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl. In a separate large bowl, beat the eggs and granulated sugar until pale and fluffy. Add vanilla extract, oil, buttermilk, and hot coffee (or water). With a mixer on low speed, gradually mix in the dry ingredients until just combined; the batter will be thin.
  3. Bake the Cakes: Pour the batter evenly into all three pans, two with cookie crust. Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the plain cake layer a few minutes earlier as it bakes faster. Cool cakes for 10 minutes in pans, then remove sides of pans and transfer cakes with their bottoms still attached to wire racks. Cool completely before frosting.
  4. Prepare Chocolate Filling: Place chopped chocolate in a heatproof bowl. Heat heavy cream in the microwave until hot but not boiling (1-2 minutes). Pour over chocolate and let stand 1-2 minutes. Gently stir until smooth and chocolate is melted. Mix in butter until creamy. Let thicken at room temperature about 30 minutes until spreadable.
  5. Make Marshmallow Buttercream: Beat butter in a mixer until smooth. Add powdered sugar, salt, and vanilla extract and beat to combine. Add marshmallow creme and beat until light and fluffy, about 3 minutes.
  6. Prepare Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream until hot but not boiling. Pour over chocolate, let sit 1-2 minutes, then stir gently until smooth.
  7. Homemade Marshmallow Creme/Fluff (Optional): Combine egg whites and lemon juice or cream of tartar in a grease-free mixer bowl. In a saucepan, mix water, sugar, and agave syrup/honey/corn syrup. Stir over low heat to dissolve sugar, then increase heat without stirring until temperature reaches 120°C (240°F) on a candy thermometer. Meanwhile, whip egg whites to soft peaks. Slowly pour hot syrup into egg whites while whipping on medium speed. Continue whipping for 6-8 minutes until thick and glossy, then add vanilla and whip until cooled.
  8. Assemble the Cake: Level cake tops if necessary. Place one cookie crust layer upside down on serving plate so the crust is on top. Spread a third of the buttercream over crust, then pipe a border with buttercream and fill with chocolate filling. Repeat with second cookie crust layer. Place plain cake layer on top, also upside down. Spread remaining buttercream over top and sides evenly.
  9. Chill and Finish: Refrigerate cake about 30 minutes before pouring chocolate ganache over it. Spread or pipe additional marshmallow creme or fluff on top and toast with a kitchen torch until golden brown. Remove torch once desired color is achieved.

Notes

  • Using digestive biscuits creates a more traditional s’mores crust; graham crackers require added sugar for sweetness.
  • Allow the cakes to cool completely before frosting to prevent melting the buttercream.
  • The coffee enhances the chocolate flavor but can be substituted with hot water.
  • For best results, use quality dark chocolate for both the filling and ganache.
  • Homemade marshmallow fluff is optional but adds a fresh, less sweet taste than store-bought.
  • Use a kitchen torch for perfectly toasted marshmallow topping; alternatively, broil briefly but watch carefully to prevent burning.
  • Store assembled cake in the refrigerator for up to 3 days.

Nutrition

Keywords: S’mores Cake, Chocolate Cake, Marshmallow Buttercream, Chocolate Ganache, Homemade Marshmallow Fluff, Dessert, Campfire Inspired Cake

Find it online: https://dinewithlily.com/smores-cake-recipe/