S’mores Cake

AuthorGeo FoodsCategory

Ingredients

 1 ¼ cups butter, softened
 250 g lightly packed brown sugar
 250 g granulated sugar
 4 large eggs
 2 tsp pure vanilla extract
 250 g all-purpose flour
 250 g graham cracker crumbs
 2 tsp baking powder
 1 tsp salt
 250 ml buttermilk
 1 ½ cups butter, softened
 250 g unsweetened cocoa powder
 2 tsp pure vanilla extract
  Pinch salt
 950 g powdered sugar
 150 ml heavy cream
 700 ml marshmallow crème
 75 g graham cracker crumbs

Preparation

1

Make cakes: Preheat oven to 350°. Line three eight inch cake pans with parchment paper and grease with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer) beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.

In another large bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Add half the dry ingredients to the wet ingredients and beat until just combined. Pour in buttermilk and beat until fully incorporated. Add remaining dry ingredients and mix on low until just combined.

Divide batter between cake pans and bake until slightly golden on top and a toothpick inserted into the middle of each cake comes out clean, about 30 minutes. Let cakes cool in pans for 10 minutes; invert each onto a cooling rack to cool completely.

Make frosting: In a large bowl using a hand mixer, beat butter, cocoa powder, vanilla, and salt until creamy. Gradually add powdered sugar and beat until combined. Gradually add heavy cream until the frosting is smooth.

Assemble cake: Dab a small bit of frosting onto your cake plate or serving platter place the first layer of cake on top. Spread a thin layer of frosting on top. Microwave marshmallow crème for 20 seconds (to make it easier to spread!) then spread a thin layer of marshmallow crème over frosting, leaving a ½” border all around to prevent marshmallow crème from oozing out. Repeat layering process, top with final cake layer. Cover entire cake with frosting, spread marshmallow crème on top, spreading it all the way to the edges of the cake.

Use a kitchen torch to toast the drips along the cake and garnish top of cake with graham cracker crumbs.

Related Recipes

Ingredients

 1 ¼ cups butter, softened
 250 g lightly packed brown sugar
 250 g granulated sugar
 4 large eggs
 2 tsp pure vanilla extract
 250 g all-purpose flour
 250 g graham cracker crumbs
 2 tsp baking powder
 1 tsp salt
 250 ml buttermilk
 1 ½ cups butter, softened
 250 g unsweetened cocoa powder
 2 tsp pure vanilla extract
  Pinch salt
 950 g powdered sugar
 150 ml heavy cream
 700 ml marshmallow crème
 75 g graham cracker crumbs

Directions

1

Make cakes: Preheat oven to 350°. Line three eight inch cake pans with parchment paper and grease with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer) beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.

In another large bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Add half the dry ingredients to the wet ingredients and beat until just combined. Pour in buttermilk and beat until fully incorporated. Add remaining dry ingredients and mix on low until just combined.

Divide batter between cake pans and bake until slightly golden on top and a toothpick inserted into the middle of each cake comes out clean, about 30 minutes. Let cakes cool in pans for 10 minutes; invert each onto a cooling rack to cool completely.

Make frosting: In a large bowl using a hand mixer, beat butter, cocoa powder, vanilla, and salt until creamy. Gradually add powdered sugar and beat until combined. Gradually add heavy cream until the frosting is smooth.

Assemble cake: Dab a small bit of frosting onto your cake plate or serving platter place the first layer of cake on top. Spread a thin layer of frosting on top. Microwave marshmallow crème for 20 seconds (to make it easier to spread!) then spread a thin layer of marshmallow crème over frosting, leaving a ½” border all around to prevent marshmallow crème from oozing out. Repeat layering process, top with final cake layer. Cover entire cake with frosting, spread marshmallow crème on top, spreading it all the way to the edges of the cake.

Use a kitchen torch to toast the drips along the cake and garnish top of cake with graham cracker crumbs.

S’mores Cake

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