Graham cracker cake – marshmallow fluff buttercream – chocolate ganache. This S’mores Cake lets S’mores lovers dreams come true.
S’mores Cake – the star at every campfire
Here in Austria, the nights are getting already cooler. It feels like fall is coming towards us. Although I love summer, I’m excited about fall too. Fall is my second favorite season in the year especially, when we have lots of sun hours during the day. Indian summer is called in German “Altweibersommer” what translated into English 1:1 means “old women summer”. Funny, I know.
When the nights are getting cooler, there is nothing better than a campfire. It’s romantic, slows you down and brings you back to the essential things in life. And what is the most important thing at campfires? S’mores of course. It’s so simple but delicious. Toast a marshmallow and eat it in between two crackers and a milk chocolate bar.
Today I introduce to S’mores 2.0. S’mores Cake. Even if you don’t need to make a campfire to enjoy this delicious cake, you can take this S’mores Cake to a campfire to share it with your friends anyway.
Graham cracker cake
S’mores comes along with just 3 ingredients. I built this cake on this 3 flavors. I was thinking about which part of the cake should taste like graham crackers, marshmallows, and chocolate. First, I wanted to make a chocolate cake. But after I thought this through a few times, I changed my heart and decided to make a graham cracker cake.
It is always the same process when I develop a recipe. I got an idea what I want to make, and then I think about it for a few days until I have a clear picture in my head and jot it down. Then when it comes to the baking or cooking process, I write down every step and the ingredients. When it is a hit at the first time I share it with you promptly otherwise, I repeat and rewrite the recipe until it is perfect to share it with you.
The graham cracker cake of this S’mores Cake has a strong taste of graham crackers and is super soft. It is easy to make, and you need just 1 bowl to make.
Chocolate ganache, marshmallow fluff buttercream, and toasted meringue
After having the graham crackers flavor in our S’mores Cake, let’s move on to the other flavors we need to have an authentic S’mores dessert. The chocolate comes along in the form of a chocolate ganache which is pretty easy to make and gives us the most authentic chocolate flavor for our cake. It is made out of chocolate and heavy cream. Nothing else.
The marshmallow taste is packed into the buttercream and the meringue. The buttercream is made with marshmallow fluff to have the highest possible marshmallow taste in it. The buttercream is spread between the two cake layers and around the edges.
Last but not least the meringue. It is on top of the chocolate ganache. It is like a creamy and fluffy marshmallow cloud. I added a few marshmallows on top and toasted the meringue and the marshmallows with a kitchen torch.
The decoration is totally up to you. You can also add just marshmallows without meringue on top and decorate it with additional graham crackers and chocolate bars. Please, please let me see what you came up with.
If you look for an easy but very impressive cake for any occasion, campfire, or just because then this S’mores Cake is the best possible baking project for you.
This S’mores Cake stands for
- Super delicious
- Marshmallow buttercream
- Really easy graham cracker cake with the best
- Ever chocolate ganache and decorated with
- Sweet marshmallows on top.
If you try this S’mores Cake recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Graham cracker cake - marshmallow fluff buttercream - chocolate ganache. This S'mores Cake lets S'mores lovers dreams come true.
- 1 1/2 cup graham cracker flour (180g)
- 1/2 cup flour (90g)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter (113g)
- 3/4 cup granulated white sugar (150g)
- 3 large eggs
- 1 vanilla bean (or 1 tsp vanilla extract)
- 3/4 cup milk (185ml)
- 1 1/4 cup milk chocolate or semi sweet chocolate chopped (218g)
- 1/2 cup heavy cream (120ml)
- 2/3 cup butter (150g)
- 1 1/3 cups powdered sugar (160g)
- 7 oz marshmallow fluff (200g)
- 3 large egg whites
- 3/4 cup granulated white sugar (150g)
- pinch of salt
Preheat oven to 350°F (175°C). Line the bottom of two 9" spring pans with parchment paper and set aside.
Make the cake: Stir graham flour, flour, baking powder, and salt in a medium sized bowl to combine. Set aside. In a large mixing bowl, beat butter with sugar with a handheld or stand mixer fitted with a whisk attachment on medium speed until creamy and combined for about 1-2 minutes. Add eggs and vanilla* and whisk until creamy and smooth for about 1-2 minutes. On low speed, stir in dry ingredients and milk alternately. Divide batter into the two prepared baking pans equally. Bake for about 23-25 minutes or until a centered toothpick in the middle comes out clean. Let cool completely in baking pans.
Make the ganache: Place chopped chocolate in a heat proof bowl. Set aside. Heat heavy cream in the microwave for about 1 - 1 1/2 minutes or until very hot and almost boiling. Pour over chocolate and let stand for about 2 minutes. Stir until chocolate is completely melted and combined. Set aside.
Make the marshmallow buttercream: Whisk butter with sugar with a handheld or stand mixer fitted with a whisk attachment on medium speed until creamy and combined for about 1-2 minutes. Add marshmallow fluff and stir just until combined. Set aside.
Remove cake layers from baking pans and spread 3/4 of the marshmallow buttercream on top of the bottom layer evenly. Spoon about 1/3 of the chocolate ganache onto the marshmallow buttercream. Spread evenly. Place top layer on top and press lightly to level the cake. Spread the rest of the marshmallow buttercream around the edges. Spread the remaining chocolate ganache on top of the cake. Chill in the fridge for about 1 hour.
Make the meringue: Whisk egg whites with a pinch of salt on high speed until soft peaks form. Add sugar and whisk for about 5 minutes until stiff and glossy.
Spread or pipe meringue on top of the cake. Decorate with additional marshmallows, chocolate bars, and graham crackers if desired. Toast meringue (and marshmallows) with a kitchen torch. Store leftovers in an airtight container in the fridge for up to 2 days. The buttercream and the ganache are getting firm in the refrigerator. If you want to have the buttercream and the ganache softer, let the piece you want to eat stand at room temperature for about 10-15 minutes before eating.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.