Can I make this s’mores cake without coffee?

Yes, you can leave the coffee out if you prefer. Simply replace it with hot water or milk in the same amount. The cake won’t taste like coffee either way, but the coffee does help deepen the chocolate flavor.

Why did my marshmallow frosting turn runny?

This usually happens if the butter was too warm or the frosting was overmixed. The frosting should be soft and fluffy, not loose. If it feels too soft, chilling it briefly and rewhipping can help bring it back together.

Can I make this s’mores cake ahead of time?

You can bake the cake layers a day in advance and keep them wrapped at room temperature. The frosting can also be made ahead and refrigerated, then rewhipped before assembling. Once assembled, the cake is best enjoyed within two to three days.

How do I toast the marshmallow topping without a kitchen torch?

If you don’t have a torch, you can place the frosted cake under the oven broiler for a very short time. Keep the oven door slightly open and watch closely, since marshmallow can brown quickly. Remove the cake as soon as the top turns lightly golden.

Why does my graham cracker layer feel soft instead of crunchy?

Graham cracker crumble naturally softens once it sits between frosting layers. This is normal and helps the layers hold together. For extra texture, you can sprinkle a small amount of crumble on top just before serving.

S’mores Cake – A Classic Comfort Dessert Everyone Loves

Description

This s’mores cake brings classic campfire flavors into your kitchen with moist chocolate cake layers, fluffy marshmallow frosting, and buttery graham cracker crumble. It’s a comforting, homemade dessert perfect for birthdays, gatherings, or cozy weekends at home.

Ingredients

Scale

1 3/4 cups granulated sugar
3/4 cup Dutch-process cocoa powder
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla extract
3 large eggs
1 cup buttermilk
1/2 cup strongly brewed hot coffee
3/4 cup unsalted butter, softened
2 cups powdered sugar
3/4 cup marshmallow fluff
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
2 tablespoons honey or granulated sugar
1 cup graham cracker crumbs

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Instructions

Preheat the oven to 350°F and grease and line three 6-inch cake pans or two 8-inch cake pans with parchment paper.
In a large bowl, whisk together the sugar, cocoa powder, flour, baking soda, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the vegetable oil, vanilla extract, eggs, and buttermilk until smooth.
Pour the wet ingredients into the dry ingredients and whisk gently until no dry pockets remain.
Slowly pour in the hot coffee, whisking just until the batter is smooth and combined.
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, until a knife inserted in the center comes out mostly clean.
Allow the cake layers to cool completely before frosting.
Beat the softened butter until smooth, then add powdered sugar, salt, and vanilla and mix until creamy.
Add the marshmallow fluff and beat until light and fluffy.
In a separate bowl, mix graham cracker crumbs with melted butter and honey until combined.
Assemble the cake by layering cake, marshmallow frosting, and graham cracker crumble, then frost the outside as desired.

Notes

Allow cake layers to cool completely before assembling to prevent sliding or melting frosting.
If desired, the marshmallow frosting can be lightly toasted using a kitchen torch or under the oven broiler.
Cake layers can be baked a day ahead and wrapped tightly at room temperature.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 48 g
Sodium: 420 mg
Fat: 26 g
Saturated Fat: 12 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 68 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 85 mg