S’mores Cake

Total Time Prep: 1 hour + chilling Bake: 30 min. + cooling
Yield 16 servings
Test Kitchen Approved
With this s'mores cake, you can enjoy all the ooey-gooey goodness of everyone's favorite campfire treat without setting foot into the great outdoors.

Ingredients

  • CAKE:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ERMINE FROSTING:
  • 1/2 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon salt
  • 1-3/4 cups butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 3 cups marshmallow creme, divided
  • GANACHE:
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup graham cracker crumbs

Directions

  1. Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 8-10 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
  4. In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
  5. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Refrigerate until slightly thickened and mixture achieves spreadable consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Pipe a frosting border around the cakes edge; fill with 3/4 cup marshmallow creme. Stack to make a layer cake. Repeat twice, ending with a cake layer.
  7. Spread remaining frosting over cake; refrigerate until set. Carefully spread ganache over top and sides of cake. Gently coat sides with crushed graham crackers; pressing to adhere. Refrigerate until set.
  8. Spoon or pipe remaining marshmallow creme on top. Heat marshmallow with a kitchen torch until lightly browned, about 30 seconds.

Nutrition Facts

1 piece: 888 calories, 58g fat (35g saturated fat), 141mg cholesterol, 553mg sodium, 88g carbohydrate (60g sugars, 3g fiber), 8g protein.

Moist chocolate cake with an ermine frosting replicates the summer memories of roasting marshmallows over a campfire in this beautiful dessert. The decorative ganache takes the cake (pun intended). —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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