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S'Mores Cake

Layers of chocolate cake, toasted marshmallow frosting, graham cracker crumble, and peanut butter cream cheese filling frosted with chocolate faux buttercream
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Servings 3 - 8" cakes, or 2 - 8" cakes torted

Equipment

Ingredients
  

Chocolate Cake

  • 2½ cups (320g) all purpose flour
  • 2¼ cups (428g) granulated sugar
  • 1 cup (120g) Dutch process cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¾ teaspoon fine sea salt
  • 1¾ cups (397g) buttermilk, room temperature
  • ¾ cups (170g) hot coffee
  • ¾ cup (149g) canola oil
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract

Graham Cracker Crumble

  • 1 cup (142g) graham crackers, crushed
  • 2 tablespoons unsalted butter
  • ⅛ teaspoon fine sea salt

Toasted Marshmallow Frosting

  • 20 large marshmallows
  • ¾ cup (170g) unsalted butter, room temperature
  • 1 ¼ cups (142g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 jar (7oz/198g) marshmallow fluff

Peanut Butter Filling

  • ½ cup (135g) peanut butter
  • 4 tablespoons unsalted butter, room temperature
  • ½ cup (114g) cream cheese, room temperature
  • 2 cups (227g) powdered sugar
  • 2 teaspoons milk

Chocolate Faux Meringue Buttercream

  • ¾ cup (170g) pasteurized carton egg whites
  • 4 cups (454g) powdered sugar
  • 3 cups (678g) unsalted butter, room temperature
  • ½ teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 cup (170g) semi or bittersweet chocolate, melted and cooled
  • Ganache, toasted marshmallows and graham cracker crumble, for decorating (optional)

Instructions
 

Chocolate Cake:

  • Preheat the oven to 350F. Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • In a bowl or a large measuring cup, whisk together the buttermilk, coffee, oil, eggs and vanilla.
  • With the mixer speed on low, whisk the dry ingredients for 1 minute to fully combine.
  • Add the buttermilk mixture in 3 parts, scraping the bowl with a spatula after each addition.
  • Beat on low-medium speed for 1 minute. Give the bowl a final scrape down with the spatula.
  • Divide the cake batter between the pans.
  • Bake for 25-30 minutes, for 3 cake pans.
    Bake 40-50 minutes, if using 2 cake pans.
    Bake until a toothpick inserted in the center comes out clean.
  • Let the cakes cool on cooling racks for 15 minutes. Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator until ready to use.

Graham Cracker Crumble

  • Line a small cookie sheet with parchment paper.
  • In a medium bowl, melt the butter in the microwave, about 30-45 seconds.
  • Add the crushed graham crackers and salt to the bowl and stir to coat.
  • Pour the crumble onto the parchment paper in an even layer.
  • Bake for 8 minutes. Cool completely and break into smaller pieces, if necessary.

Toasted Marshmallow Frosting

  • Preheat the oven to broil. Line a sheet pan with parchment paper.
  • Place the marshmallows on the sheet pan in an even layer.
  • Broil the marshmallows, keeping a constant eye on them, for 2-3 minutes, or until golden brown.
  • Flip the marshmallows over and place back in the oven for 2 additional minutes, keeping an eye on them as they cook.
  • Let the marshmallows cool completely.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter for 5 minutes, until light and fluffy.
  • Beat in the powdered sugar, and vanilla. Beat for 2 more minutes.
  • Add in the marshmallow fluff and toasted marshmallows, beating just until combined.

Peanut Butter Filling

  • In the bowl of stand mixer, fitted with the paddle attachment, on medium speed, beat the butter and peanut butter for 2- 3 minutes, until lightened, smooth and fluffy.
  • Turn the speed to medium low and beat in the cream cheese, until smooth, about 2 minutes.
  • Add in the powdered sugar and vanilla and beat until combined, about 2 minutes.
  • Give the sides and bottom of the mixing bowl a scrape with a spatula. Beat for an additional 30 seconds.

Chocolate Faux Meringue Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, place the pasturized egg whites and powdered sugar. Mix on low speed until combined.
  • Turn the mixer up to medium-high speed and mix for 7-8 minutes.
  • Turn the speed down to medium-low and add the butter, a few pieces at a time.
  • Add the salt and vanilla. Scrape down the bottom and sides of the bowl with a spatula.
  • Turn up the speed to medium and beat the buttercream for 10 minutes. It might look curdled at first, but keep mixing, it will come together to become creamy and smooth.
  • Add the room temperature melted chocolate and mix on low until completely combined.

Cake Assembly

  • Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake. If you made your cake in 3 pans, skip this step
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread ⅓ of the toasted marshmallow frosting evenly on the layer.
  • Sprinkle ¼ of the graham cracker mixture on top of the marshmallow frosting.
  • Fit a piping bag with a large round tip ( I use an Ateco 808), and fill with chocolate buttercream.
  • Pipe a dam around the perimeter of the cake layer with the chocolate buttercream.
  • Spread ⅓ of the peanut butter filling evenly on the layer within the dam, on top of the graham cracker crumble.
  • **If making a 3 layer cake, divide the marshmallow frosting and peanut butter filling in half between the two layers of filling. Use ⅓ of the graham cracker crumble between the two layers of filling.**
  • Add the second cake layer and repeat with another ⅔ of the marshmallow frosting, ¼ of the graham cracker crumbles, chocolate buttercream dam and ⅓ of the peanut butter filling.
  • Add the third cake layer and repeat with another ⅔ of the marshmallow frosting, ¼ of the graham cracker crumbles, chocolate buttercream dam and ⅓ of the peanut butter filling.
  • Place final cake layer on top and frost with the remaining buttercream. Chill for 30 minutes. Decorate.
  • *Optional* Top with ganache drip, toasted marshmallows and additional graham cracker crumbles.

Notes

Cake layers can be wrapped tightly with plastic wrap and stored in the refrigerator for up to 3 days. They can be frozen for up to 3 months, tightly wrapped in plastic and stored in large zip top bags.
Keyword brown sugar swiss meringue buttercream, chocolate cake, peanut butter, smores, smores cake, toasted marshmallows
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