For whatever reason, this has been a year of rediscovering the childhood love of s’mores. We’ve indulged in sheet pan s’mores, various versions of s’mores ice creams from the local Trader Joe’s or Handel’s, and now this glorious S’mores Cake. With the upcoming annual double birthday (mom and little bro 🥳) that caps off the summer of family birthdays, the last birthday cake had to end the season with a bang. And given the recent obsession with gooey marshmallows, melty chocolate, and timeless graham crackers, this one HAD to be a S’mores Cake. When I saw my mom and the Little sneaking spoonfuls of leftover chocolate ganache and marshmallow fluff, I knew this was the right choice.
Everything about this cake is a beautiful tribute to the classic s’more, calculated and executed expertly by the talented cake master over at Liv for Cake. Beginning with the perfect spongy and tender graham cracker cake layers that are bursting with that tell-tale cracker flavor, every element of this nostalgic trio is perfect. The crumb is fluffy yet stable and holds its own weight against the fan favorites chocolate and marshmallow. The whipped chocolate ganache is so deceivingly easy to make that you’ll want to make it all the time to spread on top of everything (never buying Nutella again). Depending on what chocolate you use, it’ll probably be the sweetest part of the cake, and that’s a good thing since the rest of the components are more understated. Its creamy, thick texture is a lovely complement to the crumb layers and the gooey marshmallow.
The ultimate showstopper is the torched marshmallow fluff frosting. It’s basically an Italian meringue, which sounds fancy and intimidating, but it’s simply whipped egg whites with hot sugar syrup carefully streamed in until a mesmerizing bowl of sticky, glossy magical fluff is produced. It’s super fun to make and equally fun to torch! It’s almost too hard to stop flambaying that pristine layer of swirly white frosting. The final effect is a rustic, yet captivating presentation with no further embellishment needed.
Like its namesake treat, this cake is such a divine combination of unique textures and flavors, that it is truly stunning and speech-defying. Just looking at it, you would think such a confection would be starkly sweet and over-indulgent, but it’s actually surprisingly refined and balanced. Each bite is just as enjoyable as the last–no diminishing returns when you sit down to chow on this beauty. Brother declared this is his 10/10, so safe to say, the end of summer cake was a flaming hit.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, cinnamon, and salt and set aside.
Using a stand with the paddle attachment, cream the butter until smooth.
Add in the sugars and beat on medium-high until pale and fluffy, about 2-3 minutes.
Lower the speed to medium and add in one egg at a time until each is fully incorporated before adding the next one. Stir in the vanilla.
Alternate adding in the flour mixture and buttermilk, starting and ending with flour, fully incorporating after each addition. This will be three additions of flour mix and two milk.
Using a kitchen scale, divide the batter evenly between the cake pans and spread it evenly with a spatula.
Bake for 40-55 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 20 minutes before turning them out onto a cooling rack. Continue to cool for another 30 minutes.
Once completely cooled, wrap each cake layer in plastic wrap then transfer to the fridge to firm up for at least an hour or overnight.
Make the Whipped Chocolate Ganache*
Place the chopped chocolate into a medium bowl. In a small saucepan, bring the cream to a gentle simmer over medium-low heat. Pour the heated cream over the chocolate, cover with plastic wrap and let sit for 2 minutes. Stir with a rubber spatula until all the chocolate has melted into a smooth, creamy mixture.
Cover with plastic wrap and cool at room temperature overnight or in the refrigerator until thickened, but still soft, stirring occasionally.
Once cooled, transfer the ganache to the bowl of a stand mixer with the whisk attachment and whip until it is fluffy and lightened in color, about 3-5 minutes.
Make the Marshmallow Fluff**
Place water, sugar, and corn syrup in a medium sauce and stir to combine.
Insert a candy thermometer into the pot over medium-high heat. Do not stir the mixture after the initial stir.
Wipe down the mixer bowl and whisk attachment with white vinegar or lemon juice to ensure they are free from any residual grease.
Place egg whites and cream of tartar into the bowl of the stand mixer.
When the sugar syrup reaches 225°F, begin whipping the egg whites to soft peaks, about 5-7 minutes. If it takes longer, continue whipping until the temperature is reached and/or the whites are softly peaked.
When the whites are ready and the sugar syrup has reached 240°F, remove the syrup from heat. Turn the mixer to medium speed and slowly pour the sugar syrup into the egg whites in a thin, steady stream, being careful to avoid splattering against the whisk.
Once all the syrup is added, increase the speed to medium-high and continue whipping until the mixture is thick and fluffy, about 7-8 minutes.
Add in the vanilla and whip until the fluff has cooled completely.
Assemble the Cake***
To frost the cake, spread an even layer of whipped chocolate ganache on top of a cake layer using an offset spatula, then stack the second layer on top.
Refrigerate the stacked cake for 20 minutes to set the layers.
Cover the top and sides of the cake with a rough, swirly layer of the marshmallow fluff.
Refrigerate overnight or serve at room temperature and enjoy!
Notes:
* If making the cake a day in advance (I always do), leave the ganache at room temperature overnight once the cream is mixed in, then whip it up just before assembling the cake.
** The marshmallow fluff will keep its form and set into the cake perfectly once it has been torched.
*** Can be assembled a day in advance. Simply assemble and refrigerate uncovered overnight then slice and serve when ready.
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