Introduction
Welcome to the ultimate indulgence for all s’mores and peanut butter lovers! Our Peanut Butter S’mores Cake is a heavenly combination of rich chocolate, creamy peanut butter, gooey marshmallows, and crunchy graham cracker crust. This dessert brings together two classic American treats — the campfire s’more and the decadent layer cake — into one unforgettable sweet experience. Whether you’re celebrating a special occasion or just craving something outrageously delicious, this cake is sure to impress.
The History
S’mores have been a beloved campfire treat since the early 1900s, with the first known print reference appearing in a Girl Scouts publication in 1927. The name “s’more” comes from the phrase “some more,” because once you have one, you’ll definitely want another. Combining the flavors of s’mores with cake is a modern twist that has become increasingly popular over the last decade, especially during summer gatherings and camping-themed parties. Adding peanut butter into the mix elevates the flavor profile, giving it a nutty richness that perfectly complements the sweetness of the marshmallows and chocolate.
Ingredients Breakdown
This cake features a layered approach, blending traditional s’mores elements with peanut butter-enhanced components. Here’s what each ingredient contributes:
- Graham Crackers: Form the base crust, offering a slightly sweet and crunchy texture reminiscent of campfire s’mores.
- Butter: Binds the graham cracker crumbs and adds richness to the crust.
- All-Purpose Flour: Provides structure to the cake layers.
- Baking Powder & Baking Soda: Leavening agents that help the cake rise and stay light.
- Salt: Balances the sweetness and enhances flavor.
- Cocoa Powder: Adds deep chocolate flavor to the cake layers.
- Granulated Sugar & Brown Sugar: Sweeteners that also contribute to texture and moisture retention.
- Eggs: Bind the ingredients and provide lift.
- Milk: Adds moisture and helps create a smooth batter.
- Peanut Butter: Infuses the cake and frosting with a rich, nutty flavor that pairs perfectly with chocolate and marshmallow.
- Vanilla Extract: Enhances overall flavor and balances sweetness.
- Marshmallow Fluff: Creates a gooey, stretchy layer and topping that mimics melted marshmallows around a fire.
- Chocolate Ganache: A luxurious addition that delivers intense chocolate flavor.
- Mini Marshmallows: For that iconic toasted s’mores topping effect.
- Chopped Peanuts (Optional): Adds extra crunch and a deeper peanut flavor.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Make the crust: Crush graham crackers into fine crumbs. Mix with melted butter and press firmly into the bottom of the prepared pan. Bake for 8–10 minutes. Let cool completely.
- Prepare the cake batter: In a large bowl, whisk together flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- In another bowl, beat sugar, brown sugar, eggs, oil, milk, peanut butter, and vanilla until smooth. Gradually add dry ingredients, mixing until just combined.
- Pour batter over the cooled crust and spread evenly.
- Bake the cake layer: Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Make the marshmallow fluff frosting: In a large bowl, whip marshmallow fluff, softened butter, and a pinch of salt using an electric mixer until smooth and fluffy.
- Frost the cake: Spread the marshmallow frosting over the cooled cake layer.
- Add the final touches: Drizzle warm chocolate ganache over the top. Sprinkle mini marshmallows and chopped peanuts if desired.
- Toast the marshmallows (optional): Using a kitchen torch, lightly toast the mini marshmallows for that authentic s’mores look.
- Chill before serving: Refrigerate the cake for at least 30 minutes to set the layers and enhance the texture.
Tips
- Use room temperature ingredients for the frosting to ensure a smooth, lump-free texture.
- Don’t overbake the cake layer; it should be moist and springy to the touch.
- Toast the marshmallows right before serving for the best appearance and texture.
- For easier slicing, use a sharp knife dipped in hot water and wiped clean between cuts.
- Store leftovers in the refrigerator to preserve the freshness and texture of the marshmallow topping.
Variations and Customizations
- Gluten-Free Option: Use gluten-free graham crackers and substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Vegan Version: Replace butter with vegan margarine, use flax eggs, and choose vegan marshmallow fluff and chocolate.
- Layered Look: Turn this into a layered sheet cake by dividing the batter into two 9-inch round pans and stacking with frosting and ganache in between.
- Drizzle It Up: Add swirls of melted peanut butter or caramel sauce on top for extra flavor.
- Mini S’mores Cakes: Make individual portions using muffin tins for fun party treats.
Health Considerations and Nutritional Value
This Peanut Butter S’mores Cake is a rich and indulgent dessert, so it’s best enjoyed in moderation. Each slice contains a significant amount of sugar and saturated fat due to the marshmallow, peanut butter, and chocolate. However, you can make healthier adjustments:
- Use almond butter or natural peanut butter with no added oils or sugars.
- Replace some sugar with coconut sugar or monk fruit sweetener for a lower glycemic index.
- Opt for low-fat Greek yogurt instead of some of the oil or butter to reduce fat and boost protein content.
- Choose dark chocolate (70% or higher) for ganache to increase antioxidants and reduce sugar.
- Use whole grain graham crackers or oat flour for the crust to add fiber.
On average, a standard slice contains approximately 400–500 calories, depending on modifications. Always consider portion control and balance with other nutrient-rich foods in your diet.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup milk
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 3 ½ cups marshmallow fluff
- Pinch of salt
- 1 ½ cups semi-sweet chocolate chips
- ½ cup heavy cream (for ganache)
- 1 ½ cups mini marshmallows
- Chopped peanuts (optional)
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment paper.
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the pan. Bake for 8–10 minutes. Cool completely.
- In a mixing bowl, whisk flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- In another bowl, beat granulated sugar, brown sugar, eggs
