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S'mores Cake

3

235 min

S'mores Cake

S'mores Cake Photo 1

Category

Cake Recipes

Time

235 min

Serving

12 persons

Calories

631

Rating

3.00★ (2)

Cuisine

Author: Victoria Buriak
This s'mores cake has all the flavors of the campfire treat, but in a cake! This is a rich, chocolaty cake with chocolate ganache frosting, a layer of Swiss meringue marshmallow frosting, and crushed graham crackers between the cake layers. A definite crowd-pleaser—perfect for a special occasion!

Ingredients

  • baking spray:
  • dark chocolate cake mix (such as Betty Crocker® Super Moist®): 1 pack (15.25 ounce pack)
  • eggs: 3 piece
  • whole milk: 1 cup
  • unsalted butter: 0.33333 cup (melted)
  • instant espresso powder: 1 Tbsp
  • vanilla extract: 3 tsp (divided)
  • bag semi-sweet chocolate chips: 1 piece (12 ounce)
  • ½ cups heavy whipping cream: 1 piece
  • egg whites: 5 piece
  • ⅔ cups granulated sugar: 1 piece
  • cream of tartar: 0.5 tsp
  • graham cracker crumbs: 0.75 cup (divided)
  • graham cracker rectangles: 10 piece

Metric Conversion

Stages of cooking

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  1. Gather all ingredients. Dotdash Meredith Food Studios
    S'mores Cake Photo 2
  2. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 2 (9-inch) cake pans with parchment paper, lightly spray with baking spray.
    S'mores Cake Photo 3
  3. Combine cake mix, eggs, milk, and butter in a large bowl. Beat with an electric mixer until well combined. Mix in espresso powder and 2 teaspoons vanilla extract. Divide batter evenly between prepared pans, spreading into even layers. Dotdash Meredith Food Studios
    S'mores Cake Photo 4
  4. Bake in the preheated oven until a wooden pick inserted into centers of cake comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack for 20 minutes, then remove cakes from pans. Let cool completely on a wire rack, about 1 hour. Dotdash Meredith Food Studios
    S'mores Cake Photo 5
  5. While cakes are baking, place chocolate chips into a heatproof bowl. Bring cream in a small saucepan to a gentle simmer over medium-low heat, stirring constantly, about 6 minutes. Pour hot cream over chocolate chips and let stand for 5 minutes. Gently stir together in a circular motion to evenly blend chocolate into cream, without adding a lot of air. Let chocolate mixture cool, uncovered, at room temperature, stirring occasionally, until thickened to spreadable consistency, about 1 1/2 hours. Dotdash Meredith Food Studios
    S'mores Cake Photo 6
  6. Meanwhile, bring a small saucepan filled with 2 inches water to a simmer over medium-low heat. Beat together egg whites, sugar, and cream of tartar in a work bowl of a stand mixer fitted with a whisk attachment on medium speed until well combined, about 1 minute. Dotdash Meredith Food Studios
    S'mores Cake Photo 7
  7. Place mixer bowl over simmering saucepan, ensuring the bottom of the mixing bowl does not touch the water. Cook egg white mixture, whisking constantly, until a candy thermometer reaches 160 degrees F (70 degrees C) and the sugar crystals have dissolved, 8 to 10 minutes. Remove bowl from heat, and return to stand mixer. Dotdash Meredith Food Studios
    S'mores Cake Photo 8
  8. Beat on high speed, gradually adding remaining 1 teaspoon vanilla. Beat until stiff peaks form, 6 to 7 minutes. Dotdash Meredith Food Studios
    S'mores Cake Photo 9
  9. Set aside 2 cups of marshmallow cream. Place remaining marshmallow cream into a piping bag fitted with a large star tip.
    S'mores Cake Photo 10
  10. Remove cooled cakes from pans and discard parchment. Using a serrated knife, trim the tops of the cooled cakes to create a level top; use excess cake for trifle or just eat.
    S'mores Cake Photo 11
  11. Place 1 cake layer on a cake stand or plate, cut side up. Spread reserved 2 cups marshmallow cream in an even layer on cake top. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
    S'mores Cake Photo 12
  12. Sprinkle 1/2 cup of the graham cracker crumbs evenly over top. Dotdash Meredith Food Studios
    S'mores Cake Photo 13
  13. Top with remaining cake layer, cut-side down. Fill in any empty spots in seams of cake layers using marshmallow cream in piping bag; smooth sides using an offset spatula. Refrigerate stacked cake, uncovered, for 30 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
    S'mores Cake Photo 14
  14. Spoon 1 1/4 cups cooled chocolate mixture over top of the stacked cake. Spread into an even layer using a large cake spatula, allowing excess to extend over the sides. Frost sides of cake using remaining chocolate mixture, smoothing into an even layer. Dotdash Meredith Food Studios
    S'mores Cake Photo 15
  15. Using marshmallow cream in piping bag, pipe 10 large rosettes along the top, outside edge of the cake. Dotdash Meredith Food Studios
    S'mores Cake Photo 16
  16. Sprinkle center of the cake with remaining 1/4 cup graham cracker crumbs. Dotdash Meredith Food Studios
    S'mores Cake Photo 17
  17. Arrange graham cracker rectangles upright on the long sides of each rectangle in a spoke-wheel design inside rosette rings on top of cake. Pipe 1 large rosette in center of graham cracker spoke-wheel design. Refrigerate, uncovered, until ready to serve, at least 30 minutes or up to 48 hours. Dotdash Meredith Food Studios
    S'mores Cake Photo 18
  18. Just before serving, use a kitchen torch to slightly brown marshmallow rosettes. Slice and serve cake. Dotdash Meredith Food Studios
    S'mores Cake Photo 19

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