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S'mores Cake

S'mores cake is a chocolate layer cake with fluffy marshmallow meringue frosting and a glossy chocolate ganache drip. It’s topped with torched meringue golden peaks and a graham cracker crumble base for an iconic campfire cake look.
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Prep Time 35 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate cake
  • 2 cup all-purpose flour
  • 2 cup granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong brewed coffee, cooled
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
For the marshmallow meringue
  • 4 egg whites
  • 1 cup granulated sugar
  • 0.25 tsp cream of tartar
For the chocolate ganache
  • 0.5 cup heavy cream
  • 4 oz dark chocolate, chopped
  • 1 cup graham cracker crumbs for garnish

Equipment

  • 2 sheet pan
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Bake the chocolate cake layers
  1. Preheat the oven to 350°F, then grease two 9-inch round pans. Make sure the pans are evenly greased so the cake releases cleanly.
  2. Whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until the dry ingredients look uniform with no cocoa lumps.
  3. Whisk the eggs, buttermilk, cooled strong brewed coffee, vegetable oil, and vanilla extract in a separate bowl. Mix until glossy and fully combined.
  4. Combine the wet and dry ingredients and mix until smooth. Stop as soon as the batter is cohesive and thick, about 1 minute.
  5. Divide the batter between the two pans and bake for 30-35 minutes at 350°F. Bake until the centers spring back and a toothpick comes out with a few moist crumbs.
  6. Cool the cakes completely on a rack. Let them cool fully before assembling to prevent frosting from melting.
Make ganache and cool it
  1. Heat the heavy cream until it is simmering. Keep it at a gentle simmer for smooth melting.
  2. Pour the simmering cream over the chopped dark chocolate and let it sit for 2 minutes. Wait until the chocolate looks glossy and softened.
  3. Stir until smooth, then cool the ganache until pourable but still fluid. The surface should be thick but able to drizzle.
Make marshmallow meringue
  1. Combine the egg whites, granulated sugar, and cream of tartar in a double boiler. Whisk continuously so the sugar dissolves evenly.
  2. Whisk over simmering water until the sugar dissolves and the mixture is hot. Stop when it feels smooth between your fingers.
  3. Beat the mixture with a mixer until stiff, glossy peaks form. Stop when the meringue holds sharp ridges and does not droop.
Assemble the s'mores cake
  1. Fill the cake with ganache and meringue between the layers. Spread to the edges so each slice shows the layered effect.
  2. Frost the outside with the marshmallow meringue. Cover the sides evenly for a base layer that can be torched.
  3. Press graham cracker crumbs around the base of the cake. Use gentle pressure so crumbs adhere without disturbing the frosting.
  4. Use a kitchen torch to toast the meringue to golden in dramatic patches. Move the torch quickly so the peaks bronze without burning.
  5. Drizzle the remaining ganache over the top. Let the ganache run down the sides for the drip effect.

Notes

Pro tip: cool the cake layers completely and let the ganache come to a pourable, fluid consistency—if it’s too hot it will collapse the meringue, and if it’s too cool it won’t drip cleanly. Store the finished cake covered in the refrigerator for up to 3 days; the toasted meringue looks best the day it’s torched. Freezing is not recommended due to the meringue texture. For a dietary swap, use a gluten-free 1:1 all-purpose flour blend in the cake for a gluten-free version.