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Hi Bold Bakers!
Now that the Summer months are rolling around I get so excited about all the fun summery desserts the season brings. The very first thing that comes to mind when I think Summer time dessert is…S’mores! While this flavor is popular all year around it really started as a Summer-time campfire treat! The flavor combination is heavenly featuring crunchy graham crackers stuffed with chocolate and marshmallows then toasted to a crisp over a fire, who could resist?
Since it’s not every day we can sneak off on a camping trip or toast up a classic S’more I started thinking about other ways to satisfy this craving. You all know and love my No Bake S’more Pie so you will go crazy for this simple yet impressive S’more Cake.
My S’more Cake recipe features three layers of graham-flavored cake, a Chocolate Fudge Frosting filling and my Meringue Frosting.
After a generous coating of Chocolate Fudge Frosting between the layers, and then coated in a thick layer of Meringue Frosting this cake is dressed up to the nines.
This S’more Cake packs in layers of flavor. It is so impressive yet simple to assemble and decorate. Whether you’re a beginner or a pro if you like S’mores then you won’t be able to resist a slice of this stunning and decadent cake.
Watch The Recipe Video!
S'more Cake Recipe
- Graham Cracker Cake:
- 1 1/2 cups (71/2oz/ 225g) whole wheat flour
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (8oz/240g) butter
- 1 cup (6oz/180g) light brown sugar
- 1/2 cup (4oz/120g) granulated sugar
- 4 large eggs
- 1 cup (8floz/240ml) buttermilk
- 2 tesspoon vanilla
- 1/2 recipe Chocolate Fudge Frosting
- For the Meringue Icing:
- 3 large egg whites
- ¾ cup granulated sugar
- pinch salt
- ½ teaspoon vanilla extract
- First make your Graham Cracker Cake: Preheat your oven to 350oF (180oC). Grease three 6 inch cake rounds and line the bottom with parchment.
- In a medium bowl whisk flour, baking powder, baking soda, cinnamon and salt until well combined.
- Using a stand mixer cream the butter until smooth.
- Add both sugars and beat on medium high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition then add vanilla.
- Add in the dry ingredient mixture and the buttermilk then mix until both are fully incorporated. Be careful not to overmix as this will make your cake tough.
- Spread batter evenly into prepared cake tins. Smooth the top with a spatula and whack the pans against the counter to level out the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and allow to cool for 10 minutes before turning the cakes out onto a wire rack to finish cooling.
- For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.
- Place the bowl over a ban marie. Whisk constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.
- Once warm, transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add in the salt and vanilla and mix until combined. Use immediately.
- To Decorate: Remove the parchment form the bottom of your cakes and place 1 layer, flat side up, on a flat plate or cake pedestal.
- Using a offset spatula spread a thick even layer ofChocolate Fudge Frosting between the layers.
- Next frost the outside of the cake by creating a crumb layer. Spread the Meringue frosting on top and all over the sides of the cake. This is just a rough coat to catch loose crumbs. Do not worry about this looking perfect as this layer acts as a base layer of frosting.
- Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
- Take the cake out of the fridge. Using a large offset spatula spread on another final layer of frosting. the rougher the frosting the better as it will create texture.
- Take a blowtorch and toast the outside of the cake all over really well. Store the cake at room temperature for up to 3 days. Enjoy!
*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.