S’mores cake is made with layers of graham cracker flavored cake, chocolate ganache and fluffy marshmallow meringue. A small cake recipe perfect for casual gatherings.
My usual go-to birthday cake for my kid is a requested classic chocolate cake or Oreo cupcakes. So, I was thrilled this year to finally make something different when he asked for a s’mores cake and s’mores cupcakes!
What’s in a s’mores cake?
There are so many ways to make a s’mores cake. You can make a chocolate cake and fill it with graham cracker crumbs and marshmallow fluff. Or…
You can also make a graham cracker flavored cake with marshmallow filling and chocolate buttercream on the outside. Maybe use chocolate ganache? Whole marshmallows on top? Decorate with Hershey bar pieces? So many options!
Here’s what I decided. This s’mores cake is made with…
Graham Cracker Cake: Graham cracker flavored cake is made by replacing some of the cake flour with graham cracker crumbs. You can buy graham cracker crumbs or you can crush your own using a food processor. A food processor is necessary to get very fine crumbs. I used honey graham crackers (not cinnamon) and used a food processor to make crumbs.
Chocolate Ganache and Meringue Filling: It wouldn’t be a s’more without chocolate and marshmallows throughout each bite. Each cake layer is topped with a coating of chocolate ganache and fluffy homemade meringue for that classic marshmallow flavor.
Fudge Frosting: I frosted the outside of the cake to give it a finished look. Plus, I’ll use any excuse to make my classic fudge frosting. It’s my favorite! The recipe is not included in the recipe card because you can use any frosting you want or skip it all together. If you want to use mine, just follow the link in the recipe card.
Ganache and Meringue Decoration: I used the extra ganache to layer on the top and drip over the sides. The extra meringue was put into a piping bag fitted with a Wilton 4B tip. If you have a kitchen torch, you can toast the meringue swirls to get this beautiful toasted effect.
A Few Tips
This recipe makes a small 6 inch cake. If you are looking for a larger cake, I suggest doubling the recipe and using two 8 or 9 inch pans.
You may need to re-warm the ganache in a microwave when you decorate the top of the cake, especially if you want a drip effect.
Extra graham cracker crumbs can be used to decorate the outside of the cake.
Cake layers can be made in advance and stored in the refrigerator or freezer tightly wrapped in plastic. The assembled cake tastes best the day it is made. After some time, the meringue filling may get absorbed into the cake layers and won’t be as visible.
- 1 cup cake flour
- ⅔ cup graham flour
- ⅓ cup dark brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter softened
- 1 large egg plus 1 egg white
- ½ cup Greek yogurt
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fudge frosting
For the ganache
- 4 ounces semi-sweet chocolate chips (about ½ cup)
- ½ cup heavy cream
For the meringue
- 4 egg whites
- 1 cup sugar
- ½ tsp cream of tartar
- 1 tsp vanilla
For the cakes
- Preheat the oven to 350°F and grease and line the bottoms of 2 six inch cake pans with parchment paper.
- In a medium sized bowl, whisk together the cake flour, graham flour, brown sugar, baking powder, baking soda, salt, and cinnamon. You may need to break apart clumps of brown sugar with your hands. Set aside.
- In a small bowl, whisk together the eggs, yogurt, milk, and vanilla.
- In the bowl of an electric mixer, beat the butter until fluffy.
- Add the flour mixture and mix on slow speed until all the flour is hydrated and crumbly from the butter. Be sure to stop and scrape down the sides and bottom of the bowl at least once while mixing.
- Add the milk mixture to the flour-butter mix. Mix on medium speed with the paddle attachment until just incorporated. Do not overmix!
- Divide the batter equally between the two cake pans.
- Bake the cakes in the oven for 20-23 minutes or until a toothpick placed in the center comes out clean.
- Let the cakes cool for a minute in the pan, then turn the cakes out of the pan onto a cooling rack to cool completely.
For the ganache
- Place the chocolate chips in a bowl. Heat the heavy cream on the stovetop or in the microwave until just boiling.
- Pour the hot cream over the chocolate and slowly stir until the ganache comes together. Let it cool until slightly thick.
For the meringue
- Whisk the sugar and egg whites together in the bowl of an electric mixer. Set up the bowl over a pot of simmering water but do not let the bottom of the bowl touch the water.
- Continually mix the egg whites with a spatula or a whisk until the temperature reaches 130F. The sugar should be completely melted and you should not feel any granules when you rub the liquid between your fingers.
- Add the cream of tartar and vanilla to the mixture and then whip it on high speed until you have stiff peaks.
- Slice each cake round in half to create 4 cake layers. Divide the meringue and ganache roughly into 4 parts.
- Spread ganache onto the first layer and top it with a layer of meringue. Repeat with a second and third layer of cake, ganache and meringue.
- After placing the fourth cake and last cake layer on top, cover the entire cake with fudge frosting. Then use the remaining ganache and meringue to decorate the top of the cake.
- Optional- toast the top meringue layer with a kitchen torch.