S’mores Cake

by Sofi | Broma Bakery

You all know that I have an itsy bitsy obsession with marshmallow fluff, and this cake is pretty much the cake of my dreams. Anything s’mores flavored I am ALL over it. S’mores macarons, s’mores brownies, s’mores icebox cake…I mean I could eat this flavor combo for the rest of my life.  So it probably come as no surprise that we just had to make a S’mores cake.

DUH. I honestly can’t believe it took us this long to take all those flavors of an ooey gooey s’more into a layer cake.

What’s your favorite party of a s’more? The golden marshmallow? The melty chocolate? The crunchy graham? Well I love them ALL.

Best part about this cake? All three get to shine through in their own individual layer.

What is a s’mores cake:

S’mores cake takes the three key components of any good s’more and makes each one into a decadent layer. In case you live under a rock, a s’more is made from toasted marshmallows, chocolate, and two graham crackers sandwiched together. It’s easily one of my favorite flavors combos. You’ll make three separate components and then assemble them.

And I’m going to break it all down for you.

1. Chocolate Cake: We used our favorite chocolate cake recipe to make the fudgiest, most chocolatey cake we’ve ever had.
2. Graham Cracker Crumble: You know that buttery goodness traditionally found as the base of a graham cracker? We adapted that into a crumble to sprinkle in between each layer of cake (PSA it is to die for).
3. Marshmallow Buttercream: Made with marshmallow fluff stirred right into the frosting, this ultra fluffy frosting tastes exactly like a marshmallow

And damn IT. IS. GOOD.

How to assemble s’mores layer cake:

This recipe will make a 2 layer 8 inch cake or a 3 layer 6 inch cake like we made here!

Simply place your first layer on a cake stand and frost the top of it with marshmallow buttercream. Sprinkle with half of the graham cracker crumble. Next, place another layer on top and repeat the process.

Place the last cake layer on top and frost the top and sides of the cake. We topped ours with chocolate ganache and toasted marshmallows but you could do anything!

The only thing that could possibly make this s’mores  layer cake better would be serving it with a scoop of Ben and Jerry’s S’mores ice cream.

I thought it was discontinued but a quick google search shows that it’s still in stores and my grocery store stopped selling it. So basically it’s just discontinued for me.

So if you see Ben or Jerry around, please let them know we need them to bring their S’mores ice cream back to my grocery store so that we can eat it with this cake.

That is all.

ENJOY YOUR S’MORES CAKE BABIES

S’mores Cake

• Author Sofi | Broma Bakery
• Prep Time 1 hour
• Cook Time 30 minutes
• Total Time 3 hours
• Yield 16 servings
• Category dessert
• Method oven
• Cuisine american

S’mores Cake

This indulgent s’mores cake has all the flavors of s’mores with a moist chocolate cake, buttery graham cracker filling and marshmallow frosting!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 18 reviews

• Author Sofi | Broma Bakery
• Prep Time 1 hour
• Cook Time 30 minutes
• Total Time 3 hours
• Yield 16 servings
• Category dessert
• Method oven
• Cuisine american

• Author Sofi | Broma Bakery
• Prep Time 1 hour
• Cook Time 30 minutes
• Total Time 3 hours
• Yield 16 servings
• Category dessert
• Method oven
• Cuisine american

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Ingredients

Units USM

for the cake

• 1 3/4 cups granulated sugar
• 3/4 cups Dutch cocoa powder
• 2 cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup strongly brewed coffee

for the frosting*

• 3/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 3/4 cup marshmallow fluff
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

for the graham cracker crumble

• 3 tablespoons unsalted butter, melted
• 2 tablespoons honey (or sugar!)
• 1 cup graham cracker crumbs

Instructions

1. Preheat oven to 350°F. Grease and line three 6-inch cake pans (or 2 8-inch cake pans) with parchment paper.
2. In a large bowl, whisk together the sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the oil, vanilla, eggs, and buttermilk.
3. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in the brewed coffee, mixing until just combined.
4. Divide the batter evenly between the prepared pans and bake until a knife inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool completely on a wire rack before frosting.
5. Once the cakes are cool, make the frosting. Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Beat the butter until smooth. Add the powdered sugar, salt and vanilla and beat until combined. Add the marshmallow fluff and beat until fluffy, about 3 minutes.
6. Next make the graham cracker crumble. In a medium bowl combine the graham cracker crumbs, melted butter, and honey. Stir to combine.
7. Assemble the cake. Place one layer of the cake on cake stand or plate. Frost the top of the cake with the marshmallow frosting and sprinkle half of the graham cracker crumble on top. Repeat with the second layer. Frost the top of the third layer and the sides with an offset spatula. If desired, top with toasted marshmallows!

Notes

1. If you’d like to make a toast-able frosting you can make a homemade marshmallow meringue instead:

ingredients

• 8 large egg whites
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

instructions

1. Place a large pot with 2-inches of water in it on the stove over medium heat and get a heatproof mixing bowl (we used the metal stand mixer bowl!) to make a double boiler. Place the egg whites and granulated sugar in the mixing bowl and place the bowl over the hot water. Whisk gently and cook until the mixture reaches 160°F and the sugar granules have dissolved.
2. Remove the bowl from the double boiler and screw into your stand mixer fitted with the whisk attachment. Beat on medium high speed until stiff peaks form, about 3 minutes. Frost the cake as directed. Use a blow torch to toast the meringue before serving!

Equipment

6-in cake pan

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mixing bowl

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rubber spatula

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kitchen torch

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stand mixer

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• Author Sofi | Broma Bakery
• Prep Time 1 hour
• Cook Time 30 minutes
• Total Time 3 hours
• Yield 16 servings
• Category dessert
• Method oven
• Cuisine american