Name: S’mores Cake Recipe
Prep time: 40 min
Cook time: 60 min
Ingredients: 2 ½ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ tsp salt; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 cup milk, mixed with 1 teaspoon white vinegar; 1 tablespoon vanilla extract; 1 ½ cups confectioners’ sugar; 1 ½ cups marshmallow cream; ¼ cup (1/2 stick) unsalted butter, softened; 2 jars (11.75 ounces each) hot fudge topping; 4 graham cracker boards, crushed; 1 1/2 cups mini marshmallows

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I think this S’mores Cake might be the most ridiculous dessert I’ve ever made, and I mean that in the best possible way. Based on the classic campfire treat, it boasts layers of chocolate cake, marshmallow frosting, fudge sauce, and graham crackers. To give it the roasted marshmallow flavor and appearance characteristic of its namesake, and to take the decadence level completely over the top, the topping is torched until melty and toasty.

Smore Cake

With three layers of chocolate cake plus handsome fillings, this S’mores Cake is built to feed a crowd. The recipe states it serves sixteen, and I can confirm that it does generously. Fortunately, this doesn’t mean copious effort on your part. While the cake itself is made from scratch, the marshmallow and chocolate components are almost all set when you bring them home from the grocery store.

How to Toast a S’mores Cake

The semi-homemade nature of this cake allows you to focus on the element that makes it excellent for entertaining: the toasted marshmallow topping. Now, I don’t generally consider myself an ostentatious person, but when it comes to throwing a party, I truly enjoy cranking things up a notch. In this case, using a blow torch to toast the marshmallows just before serving adds a (literal) dramatic flare to a gathering.

You could use a kitchen torch or even a butane or propane torch (the latter can burn hotter). If you use a torch not specifically designed for the kitchen, keep safety in mind as the flame can be sizable get quite hot.

Start a generous distance from the marshmallows and slowly get closer to reach your desired level of toastiness. If you don’t own and aren’t looking to buy a torch, see the original S’mores Cake recipe or my adapted version below for instructions on toasting the topping under a broiler.

How much to toast the marshmallows?

Just one question remains: How much to toast the marshmallows? As in making campfire s’mores, it comes down to personal taste. Some prefer a slowly roasted marshmallow with golden edges, while others submerge theirs into the flames for a charred exterior that gives way to a melted center. I myself am drawn to the drama of the flame.

Let’s get this party started!

S’mores Cake Recipe

Based on the classic campfire treat, this S'mores Cake boasts layers of chocolate cake, marshmallow frosting, fudge sauce, and graham crackers.

Yum

Prep Time40 mins

Cook Time1 hr

Course: Dessert

Cuisine: international

Keyword: S’mores Cake

Servings: 16 serves

Author: Daisy

Cost: 10$

Ingredients

S’mores Cake:

2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup milk, mixed with 1 teaspoon white vinegar
1 tablespoon vanilla extract

Filling and Topping:

1 ½ cups confectioners’ sugar
1 ½ cups marshmallow cream
¼ cup (1/2 stick) unsalted butter, softened
2 jars (11.75 ounces each) hot fudge topping
4 graham cracker boards, crushed
1 1/2 cups mini marshmallows

Instructions

For the S’mores Cake:

Heat oven to 350° F. Coat three 9-inch round cake pans with nonstick spray for baking.
In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, with an electric mixer, beat butter until smooth. Add sugar and beat for 2 minutes, until light and fluffy. Beat in eggs, one at a time. On low speed, beat in half the flour mixture, then the milk mixture, followed by remaining flour mixture. Stir in vanilla and divide batter among prepared pans.
Bake for 30 to 35 minutes, or until cake springs back when lightly pressed.
Cool in pans on wire racks for 10 minutes. Run a thin knife around edge of pans; turn cakes out of pans and cool completely.

For the Filling and Topping:

While cake layers cool, combine confectioners sugar, marshmallow cream, butter and 1/2 teaspoon water in a bowl. Beat on low speed until blended and a good spreading consistency.
Once cakes have cooled, place one cake layer on a plate. Spread top with 2/3 cup of the fudge topping. Sprinkle with half of the crushed graham crackers. Spread a second cake layer with half the marshmallow frosting, then invert onto cake layer on platter. Spread 2/3 cup of the fudge topping on the second layer and sprinkle with the remaining half of the crushed graham crackers. Spread the third cake with the remaining half of the marshmallow frosting, then invert onto the cake on the platter. Spread with the remaining 2/3 cup fudge sauce and top with marshmallows.
Use a kitchen torch or blow torch to melt and toast the marshmallows. Alternately, spread the second half of the marshmallow frosting directly onto the second layer and broil the third layer (with fudge sauce and marshmallows). Arrange oven rack so cake layer can be about 3 to 4 inches from heat source. Heat broiler. Broil marshmallows for 30 seconds, until they just begin to brown. Carefully place layer on cake.