This S'mores Cake is going to knock your socks off! A graham cracker cake, milk chocolate buttercream, and toasted marshmallow topping, all made from scratch; it's much easier than you think. | EverydayMadeFresh.com

S'mores Cake

This S'mores Cake is going to knock your socks off! A graham cracker cake, milk chocolate buttercream, and toasted marshmallow topping, all made from scratch; it's much easier than you think. 

Servings 12 slices
Author Joanna

Ingredients

Graham Cracker Cake

  • 1 1/2 cups flour
  • 1 1/2 cups graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 4 eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons Rodelle Baker's Extract, or Vanilla Extract

Milk Chocolate Buttercream

  • 4 Hershey's Milk Chocolate Bars, Chopped 1.55 ounces each
  • 1 cup butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract

Marshmallow Topping

  • 3 egg whites, room temperature
  • 1/2 cup sugar plus 1 tablespoon
  • 1/8 teaspoon cream of tarter
  • 1/2 teaspoon vanilla extract

Instructions

Graham Cracker Cake

  1. Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper, and spray with non-stick spray. Set aside.

  2. Whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl attached to a stand mixer, cream the butter for two minutes. Add the sugars, and cream for an additional two minutes. Add the eggs in one at a time, with the mixer on low. Beat in the vanilla. 

  4. Working in 3rds, pour in 1/3 of the flour mix, and 1/3 of the buttermilk, until just combined. Do this with the remaining flour and buttermilk. Don't over mix, so when adding the last 3rd of the flour and buttermilk, using a rubber spatula, stir it in.

  5. Pour the batter evenly into the prepared cake pans, and bake for 30 to 40 minutes. Remove from the oven, and allow to cool in the pans for 10 minutes. Turn out onto cooling racks and allow to cool completely before frosting.

Milk Chocolate Frosting

  1. In a small microwave safe bowl, melt the chocolate in 30 second increments, stirring after each, in the microwave, on 50% power. Once melted, set aside.

  2. In a bowl attached to a stand mixer, cream the butter for 2 minutes. Sift in the powdered sugar, and beat until it comes together. Add the whipping cream and vanilla. Lastly pour in the melted milk chocolate and beat for 4 minutes. Frost the cake once it's completely cooled.

Marshmallow Topping

  1. In a medium sized heat safe bowl, whisk together the egg whites, sugar, and cream of tarter. Place the bowl over a small pan with simmering water, making sure that the water doesn't touch the bottom of the bowl.

    Whisk the mixture until the sugar has dissolved completely, and the temperature reaches 160 degrees. This will take about 4 minutes. Whisk the entire time!

  2. Remove the bowl from the pan, and pour into a stand mixer, fitted with a whisk attachment. Beat on high speed for 5 to 6 minutes, or until glossy stiff peaks have been achieved. Beat the vanilla in.  Spread the marshmallow topping on top of the cake. Toast using a small torch. (I got mine from Amazon) Store cake in fridge until ready to serve.