S’mores Cake with Marshmallow Frosting

Introduction

Indulge in the ultimate campfire classic with a twist — the S’mores Cake with Marshmallow Frosting. This decadent dessert combines all the flavors you love from the traditional s’more — graham cracker, chocolate, and toasted marshmallow — into a soft, moist layer cake that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a summer BBQ, or simply craving a sweet treat, this cake will surely impress.

The History

The original s’more is believed to have originated in the early 1900s and became a staple of American camping culture. The word “s’more” is a contraction of “some more,” as campers couldn’t get enough of the gooey treat. The s’more cake is a modern twist on this classic, transforming the handheld snack into a layered dessert that captures the essence of toasting marshmallows over a fire while adding a touch of elegance to the experience.

Ingredients Breakdown

This cake is a harmonious blend of textures and flavors. The graham cracker crust adds a crunchy base, the chocolate layer brings in rich, deep flavor, and the moist graham cracker cake layers offer a buttery backbone. The marshmallow frosting mimics the fluffy topping of a toasted marshmallow, while a final drizzle of melted chocolate and crushed graham crackers adds a nostalgic finishing touch.

Step-by-Step Recipe

Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans with parchment paper and non-stick spray.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pans and bake for 10 minutes. Let cool.
For the cake layers: Whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy, then beat in eggs one at a time, followed by vanilla extract.
Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Fold in crushed graham crackers and divide the batter evenly between the pans.
Bake for 20–25 minutes or until a toothpick comes out clean. Let cool completely.
Melt chocolate and let it cool slightly, then spread over one cake layer before stacking.
Prepare marshmallow frosting by whisking egg whites and sugar over a double boiler until stiff peaks form, then add butter and vanilla.
Frost the top and sides of the cake generously.
Toast the frosting lightly with a kitchen torch, if desired, and garnish with chocolate drizzle and graham cracker crumbs.

Tips

Use room temperature ingredients for the frosting to ensure a smooth texture.
If the frosting curdles, keep beating — it will come together.
For a smoother chocolate layer, temper the chocolate by slowly adding a small amount of batter before incorporating it all.
Let the cake layers cool completely before assembling to prevent melting the frosting.
Toast the top of the frosting carefully to mimic the classic s’mores look without burning.

Variations and Customizations

Chocolate Lover’s Version: Add a layer of ganache between the two cake layers for extra richness.
Mini S’mores Cake Bites: Make cupcakes using the same ingredients and top with marshmallow frosting and a mini marshmallow.
Gluten-Free Option: Use gluten-free graham crackers and substitute the flour in the cake with a 1:1 gluten-free flour blend.
Vegan Adaptation: Use vegan butter, egg replacers, and vegan marshmallows for the frosting. Substitute regular chocolate with dairy-free chocolate.
Swirl in Some Flavor: Add a teaspoon of espresso powder to the chocolate layer or a splash of almond extract to the frosting for a unique twist.

Health Considerations and Nutritional Value

While this S’mores Cake is a rich and indulgent dessert, it can be enjoyed in moderation as part of a balanced diet. The cake contains carbohydrates from the flour and sugar, fats from the butter and chocolate, and some protein from the eggs and milk. To make a slightly healthier version, consider using whole wheat flour, reduced-fat butter, and dark chocolate with a high cocoa content. Additionally, portion control and mindful eating can help balance the enjoyment of this treat without overindulgence.

Ingredients

For the crust: 1 ½ cups graham cracker crumbs, 5 tbsp melted butter, ¼ cup sugar
For the cake layers: 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, ½ cup unsalted butter (room temperature), 1 cup brown sugar, 2 large eggs, 1 tsp vanilla extract, ½ cup buttermilk, 1 cup crushed graham crackers
For the chocolate layer: ½ cup semi-sweet chocolate chips or chopped chocolate
For the marshmallow frosting: 3 large egg whites, ¾ cup sugar, 1 cup unsalted butter (room temperature), 1 tsp vanilla extract
Optional garnish: Melted chocolate, crushed graham crackers, mini marshmallows

Directions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of each pan and bake for 10 minutes. Let cool.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
Cream butter and brown sugar until fluffy. Beat in eggs one at a time, then mix in vanilla.
Add dry ingredients in three parts, alternating with buttermilk. Fold in crushed graham crackers.
Pour batter into prepared pans and bake for 20–25 minutes. Let cool completely.
Melt chocolate gently and spread over one cake layer. Stack the second layer on top.
Make the frosting: Whisk egg whites and sugar over simmering water until warm and sugar dissolves. Beat until stiff peaks form. Gradually add butter and vanilla, beating until smooth.
Frost the cake and optionally toast the top with a kitchen torch.
Garnish with melted chocolate drizzle and graham cracker crumbs.

FAQ

Can I make this cake ahead? Yes! Frost the cake and refrigerate it up to a day in advance. Bring to room temperature before serving.
Can I freeze the cake? Yes, you can freeze the unfrosted cake layers for up to 2 months. Frost after thawing for best results.
What if I don’t have buttermilk? You can substitute ½ cup milk with ½ tbsp lemon juice or white vinegar, let sit for 5 minutes to curdle.
Is marshmallow frosting difficult to make? It requires a little patience, especially when adding the butter, but the result is worth it — light, fluffy, and silky smooth.
Can I use a stand mixer for the frosting? Absolutely! A stand mixer with the whisk attachment works best for whipping the egg whites and incorporating the butter smoothly.

Summary (in two lines)

Experience the nostalgic flavors of a campfire s’more reimagined into a soft, layered cake with rich chocolate, graham cracker crunch, and luscious marshmallow frosting.

This S’mores Cake is the perfect dessert for any occasion — easy to customize, rich in flavor, and sure to become a favorite.

Pin8

8 Shares