Smores Cake
March 1st, 2011
S’mores Cake
There are a few things to celebrate today, March 1st!
In March, 5 years ago, my husband encouraged me to start a blog (not that I knew what that was then!) I had just stopped cooking professionally, and the blog gave me a place that I could collect and share all of my recipes from my days as a chef and caterer.
The beauty is that over the years, it has grown into something so much more meaningful and special to me. This blog is really a love letter to my young daughters. While I am busy chronicling our every day life in recipes, I have also filled this site with tips and information on entertaining and cooking for special occasions too.
I love it that my girls will have all of this at their fingertips for the rest of their lives. I learned so much from my own mother, and she from hers, and I want so much to share with my girls in the same way.
This leads me to another celebration today- the re-launch of my website. The site has been split into two different sections, “Heather Christo Cooks” and “Heather Christo Entertains.” I have packed in lots of new information, pictures and recipes and I hope that you enjoy!
So, finally, we get to the best part. The celebration cake! I asked myself what cake I would like to have for my own little blog birthday, and my mind started to wander. I thought of all the possible cakes out there, and then I tried to push the envelope. I came up with this S’mores Cake. I have seen S’more cupcakes, but I have never seen a cake like this before!
I used my favorite dark chocolate cake recipe (which NEVER disappoints!) and created a brown butter graham cracker layer (as good as it sounds!) and dark chocolate fudgy ganache frosting. And last, but certainly not least, the marshmallow frosting which was piled on top and lightly toasted. At the risk of sounding a little too pleased with myself (lol!) it was spectacular!!! My whole family devoured this cake on Oscar night. It is admittedly high-maintenance, but if you have a special occasion coming up- I couldn’t recommend a more fun and delicious cake!
Happy Birthday Little Blog…
S’more Cake, serves 10-12
Brown Butter Graham Cracker Crust
18 large grahams (the rectangle)
½ cup sugar
½ tsp salt
12 Tbs butter
Melt the butter and cook on low until the butter is a golden brown.
In a food processor, pulse the graham crackers with the sugar and the salt until the crumbs are really fine. Pour the crumbs into a medium bowl.
Pour the butter over the graham crackers and gently mix together until it is a uniform damp crumb.
Prepare three 8″ rounds with parchment paper rounds and non-stick baking spray.
Divide the graham cracker crumbs between two of the three prepared pans, pressing them down firmly with a spatula. Set aside
Dark Chocolate Cake
2 cups boiling water
1 cup dark unsweetened cocoa powder
1 cup soft unsalted butter
2-1/4 cup white sugar
4 large eggs
1 Tbs vanilla
2-3/4 cups AP flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Preheat the oven to 350 degrees.
Put the coco powder in a small bowl, and pour the boiling water on top of it.
Whisk the water and coco together until smooth, and then set aside until cooled.
In a mixing bowl or standing mixer, beat the butter and sugar together until pale and fluffy.
Add the vanilla and the eggs one at a time until they completely combined.
Sift all of the dry ingredients together.
Gently add half of the dry ingredients to the batter and half of the chocolate. Mix to combine.
Repeat with the remaining ingredients and mix into a smooth batter.
Divide the batter evenly between the three pans. Two of them, gently spread over the graham crust.
Bake the cake layers about 25 minutes, but keep a close eye on them because every cake is different.
Let the cake layers cool.
*** Note. I cooked the two graham-chocolate layers with an “even cake layers” strip around them so that they would turn out more flat. The third cake layer I left alone because I wanted it to puff up and be domed for the top of the cake.
Ganache
2 cups heavy cream
1lb dark chocolate pieces
In a small pot, bring the cream to a simmer. Pour the cream over the chocolate pieces and let sit about 5 minutes.
Whisk the ganache until smooth and shiny. Set Aside.
Cover a cake plate in a few strips of parchment or wax paper.
Turn out one of the cake rounds with the graham crust onto the parchment covered cake plate, graham layer up.
Put a large dollop of ganache on top of the grahams.
Spread evenly.
Follow with another layer.
Finally top with the third round which is just cake.
Refrigerate, at least 15-20 minutes.
Marshmallow Frosting
3 egg whites at room temperature
¼ tsp salt
1/3 cup sugar
1 cup karo corn syrup
2 Tbs water
1 TBS vanilla bean paste
In the bowl of a standing mixer, whisk the eggs and salt until pale and frothy.
Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.
With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs- don’t scramble them!)
Eventually all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny.
See the gorgeous flecks of Vanilla Bean Seeds?!
While the marshmallow frosting is mixing, frost the cake. (Take it out of the fridge first!)
With the remaining ganache, which should be stiff and the texture of a glossy frosting, frost the cake in a smooth, even layer.
Then remove the parchment, revealing a nice clean cake plate!
Ideally, pipe a layer of the marshmallow frosting on the top of the cake and then glop the rest on top in a big mound.
Using a kitchen torch, (maybe obviously, my torch was sadly out of butane- so I tragically used matches. Slow and a little dangerous- but effective) brown the marshmallow frosting.
Slice and Enjoy!!
Congratulations!!! Five years is quite an accomplishment. The new site is just gorgeous. Very chic and stylish.
1:02 am on March 1st, 2011
Wow.I definitely will try this. I love your website, I’ve only recently taken up cooking and I feel like you are my teacher! And so thank you and Congratulations!
5:25 am on March 1st, 2011
That makes me SO HAPPY!! thanks Christine. Cooking opens up a whole new world- you are going to love it!
5:54 am on March 1st, 2011
Heather, Congratualations on such a wonderful accomplishment! The website is beautiful and inspiring! Thank You!
7:42 am on March 1st, 2011
It really does look worth the effort. Beautiful and congratulations on the anniversary. I’m not a cake baker – I tend to do more pies but may have to try this cake! Awesome combnination. Thanks
7:46 am on March 1st, 2011
I love cooking and baking too. You always seem to put such a delicious twist on a recipe that can make all the flavor difference. Love seeing the tiny painted toes in your photos. Congratulations on five years.
8:42 am on March 1st, 2011
Beautiful web site change!
The cake makes my mouth water.
I hope to read your recipes and wonderful web site for the next five years. Don’t forget to include lots of pictures of that little darling, Pia.
9:32 am on March 1st, 2011
This looks incredible…definitely worth the effort! Well done!
10:27 am on March 1st, 2011
That cake looks so wonderful. Congrats on five years!
11:15 am on March 1st, 2011
This looks amazing! And congratulations.
12:25 pm on March 1st, 2011
I love that you love doing this because I love reading this blog… Like I said I think you need your own show because I love your videos too!!
12:52 pm on March 1st, 2011
This looks fantastic! Totally bookmarking this!
Great blog; happy I found you!
Mary xx
Delightful Bitefuls
3:05 pm on March 1st, 2011
*APPLAUSE* This cake and your blog are amazing! Congratulations!
3:20 pm on March 1st, 2011
That cake looks really moist and delicious! Congrats on 5 years and for all the inspirations with your recipes – love your blog! Cheers to Christo :)
4:58 pm on March 1st, 2011
Congratulations Heather!! I have so very much enjoyed making many of your recipes. I can’t wait to try this most recent amazing cake recipe. The pictures are always beautiful and helpful. You are indeed giving your girls an incredible gift. You are giving all of us an incredible gift. Thank you for sharing!!
5:52 pm on March 1st, 2011
This cake inspires me to revel in nostalgia, especially in a culture wanting new,new,new! Thanks for putting the classic s’more on an updated pedestal!
10:55 pm on March 1st, 2011
This looks beyond delicious. Oh my goodness, you put so much work into this! I can’t imagine how tasty the finished result would have been.
5:19 am on March 2nd, 2011
I have to say this was a cake with alot of WOW power. It ‘s good to eat too! Congrads on sticking with your blog, love the all the new changes and additions, love all those colors.
8:13 am on March 2nd, 2011
Congrats on 5 years!
The cake, just as your site, stunningly beautiful!
9:14 am on March 2nd, 2011
This is an amazing looking cake. The different textures in the layers must be quite interesting. I might just have to try that! Thanks for the recipe.
6:31 pm on March 2nd, 2011
Heather, I have just returned from out of town and say your new web site. It is wonderful. I am going to suggest that someone in my family make this cake for my birthday this month!
9:03 pm on March 6th, 2011
This looks amazing! Congratulations on your blog! Totally using your recipe for my birthday cake (and yes, I think I will make my own birthday cake!)
1:54 pm on April 10th, 2011
This is amazing! I am going to make this for a fourth of july party.
10:04 am on June 20th, 2011
YAY!! it is my favorite cake. I am totally obsessed with it and have made it over and over. The recipe turns out perfectly every time! Please let me know how it is for you :)
10:11 am on June 20th, 2011
Oh my goodness GRACIOUS!!! I just found this through a link on the Lark Crafts blog. Holy cow…that looks AMAZING!!!
And this, “so I tragically used matches.” This made me love the post even more.
*you have fan…me.* :)
4:00 pm on July 16th, 2011
[...] S’mores cake [...]
9:00 am on August 10th, 2011
3 questions. What is vanilla paste? and, how far in advance can I make this cake for a party? Will refrigeration have a negative impact on the marshmallow? Love this recipe..thank you!
7:46 am on August 21st, 2011
Maya- Vanilla Paste is just the seeds from the vanilla bean in a paste form. I find it in my baking and spice section right next to the extract. If you don’t have it you can order it on line or just use extract in place of it. If you want the look of the seeds, think about using fresh vanilla seeds.
I have never refrigerated it with the marshmallow topping, but it seems like that would be the most practical thing to do. Heat certainly makes it slide! so I assume cold would help it to stay in place. good luck!!
7:56 am on August 21st, 2011
Your photos totally inspired me – I made this last weekend and it got RAVE reviews. Thank you so much for posting, I will definitely make it again!
8:41 pm on September 1st, 2011
[...] make my favorite s’mores brownies for this very special bachelorette. I found this recipe here and couldn’t NOT make it. I mean, look! It’s so [...]
9:04 pm on September 1st, 2011
I saw a photo of this cake on Pinterest and had to check it out. I love s’mores but find so many recipes seriously lacking in the spirit of them. I need that graham cracker flavor and most importantly…some slightly charred marshmallow before it’s a s’more for me. GREAT job.
7:02 am on September 2nd, 2011
Thank You Barbara! THat means quite a lot. I appreciate it :)
7:05 am on September 2nd, 2011
My aunt asked me to make a cake for her daughter bridal shower. When I saw this I KNEW it had to be one of the ones I made, my aunt LOVES burnt marshmallows! However she does not like dark chocolate (i do) so I will make it with regular cocoa. The bride will get a death by chocolate type cake and there will be a yellow cake for those who don’t want chocolate.
6:59 pm on September 16th, 2011
I cheated and used cake mix, but it was still amazing! I’ll be making it AGAIN for my son’t birthday this weekend! Everyone at the shower LOVED the cake! Thank you for the recipe & tutorial!!!
9:23 am on September 19th, 2011
lol! who cares!?- whatever made it easy for you. I am so glad that everyone enjoyed it!!
9:25 am on September 19th, 2011
I was looking for a cake recipe to use with my marshmallow fondant. I’m thinking about using your Smores cake recipe minus the marshmallow topping. Do you think the replacing ur topping with the marshmallow fondant will still taste good? :)
Great pics and descriptions on ur site by the way!!
I will definitely be on your site often! Thanks so much!
1:36 pm on September 29th, 2011
No matter what, this is still a great, *moist* chocolate cake recipe, and the graham cracker crumble filling is delicious! I am sure that it would be nice with a marshmallow fondant! PLease let me know how it turns out. Thanks so much for visiting the site, i hope I see you here often :)
1:40 pm on September 29th, 2011
This cake was worth making! I will make it again and again. I made it for my Dad’s 70th Birthday (he is a BIG graham cracker fan especially at three o’clock in the morning and the rest of the family are s’mores junkies) . Everyone loved it! I will make it again. It was an 80-degree day and I had to transport the cake to my sister’s house an hour away, so I only put half of the marshmallow topping on (the remaining topped ice cream sundaes the following night…yum!). Next time I’m going to make it in 9″ pans, but other than that I will follow the recipe. It is a rich cake so I think it can easily serve 12-18. Great recipe. Great website!
1:53 pm on October 15th, 2011
Alisa- that is so wonderful to hear, I am so happy that it was a success for you! I hope you had a great party!
4:06 pm on October 15th, 2011
Yes, I made this again…already! The 9″ pans worked well. I had 14 of our dearest friends over for a Friday night surprise 49th birthday party for my husband. I spent the day baking (a real treat!) and then hid it all in my son’s bedroom. When the friends showed up at our front door at 8pm, boy was my husband surprised! Then everyone was surprised when I retrieved from the bedroom: Smores Cake, Angel Thumbprints, Dark Chocolate and Cranberry Cookies, Amazing Pumpkin Muffins, and Smores Cookies! Your recipes received wonderful compliments. Thanks for making my party planning so easy! At the end of the night everyone went home with extra slices of cake (I also had made and Angel Food Cake) and cookies. Fun! The Smores Cake was a real hit!
7:36 am on October 26th, 2011
Beautiful cake! Interesting to include the graham cracker layer in the batter–never thought of that. I’ll make this sometime, perhaps Christmas. Also, wonderful blog–found it via Pinterest.
7:40 pm on November 22nd, 2011
thanks Dawn!
7:51 pm on November 22nd, 2011
My daughter, who just turned 4, wanted nothing but “chores” for her bday this year. I finally figured out she was meaning s’mores! Although, I have to admit, her wanting chores would have been really kind of cool for me. Nevertheless – I made your cake and it was supremely sublime. Many thanks!
3:50 pm on January 3rd, 2012
Og Catie! That is so exciting to me! Thanks for using the recipe, so glad it worked out well!
4:10 pm on January 3rd, 2012
Does this cake have to be refrigerated. I am fairly new at cooking so this may seem like a dumb question but I really dont know. My daughter (12) is wanting to learn to bake and she is asking about this cake. I would like to help her and it not fall apart the next day cause i left it out n her cake dish. This would be a great help to me. I recently had a cake melt because it was suppose to be refrigerated and I left it out in her cake dish. LOL Live and Learn
9:12 am on January 15th, 2012
Great question! The cake does not need to be refrigerated- but the marshmallow topping will melt! So I guess I probably would if you think it will take few days to eat it.
10:33 am on January 15th, 2012
I made this cake for my husband’s birthday and it was PHENOMENAL! I put a slice in the freezer for my mom to try and it still tasted as good as the day I made it a month later!
3:49 am on January 27th, 2012
Colleen! That makes me so happy!! Thank you for trying it, and i am so happy you enjoyed it :)
7:10 am on January 27th, 2012
Heather! I loved making your cake this weekend–I saw this after it was posted on pinterest. It turned out only being two layers because one was accidentally dropped on the floor (by my sister), but it was AMAZING! One of the highlights was the cake part of the recipe–it really is worth not cheating with a boxed mix. I have two questions though, the marshmallow topping didn’t really stand up, it drooped over the edge. I couldn’t find vanilla bean paste and had to use regular, could that be the reason? Also how do you get the parchment paper out from under the cake plate without tipping the cake over? All in all though, I will make sure the next thing I make comes from this blog, it was a daring recipe, for me anyway, but the pictures led me through it step by step. I even used a blow torch for the top, and it looked phenomenal! The whole time y sister and I were baking, we kept saying, “well Heather Christo said to do this, or just follow the recipe, Heather knows best.” haha :)
9:49 am on February 6th, 2012
Kara- thank you so incredibly much! This is the most wonderful comment!
The marshmallow topping: That stuff has to be whipped like crazy to get it stiff, and then it is certainly not a long term thing. I always make the cake, and then add the topping right before service. However- I feel like the vanilla extract probably didn’t help, because it introduced more liquid. Maybe next time use the scraped out insides of a vanilla bean instead, or go without the vanilla flavor.
The parchment: I just use pieces around the outside, so that the cake is not actually sitting on one sheet, but several around the outside- they should just slip out, or at worst, need a little wiggle. I will go back and check my instructions on that so that they are clear.
But so glad that you enjoyed the cake- it is one of my very favorites!
10:45 am on February 6th, 2012
Heather – My son’s 7th birthday is right around the corner, and he is asking for a s’mores cake. I would love to use your recipe; however I need to increase this to serve 30 people. I was going to do a ‘sheet’ style cake with just two layers but I am totally lost….any advice?
Thanks a million
9:59 am on February 17th, 2012
I have never done a sheet cake, but I don’t know why that wouldn’t work. My biggest concern would be that the graham cracker layer would not hold over that large of a surface area during the tranfser from pan to platter. If you want to try anyways, I would just double the recipe. Otherwise, I bet that 2 of these cakes would serve 30 people. PLEASE send me a picture if you make these in the sheet pan variety!
11:01 am on February 17th, 2012
Just found your site via Pinterest…thank you for the play-by-play photos of how to make this cake! I am very visual and this will make all the difference when I give this recipe a try!
3:51 pm on March 5th, 2012
I’m trying to figure out what went wrong- I made the icing but it is so liquidy it runs right off the cake! Should I add more chocolate pieces? And the marshmallow topping never got fluffy… It just looks like soapy egg… I put in all of the ingredients, but I don’t have a mixer, I mixed by hand. Is that the problem? Help!
4:05 am on April 8th, 2012
The chocolate frosting is an easy fix. Throw it in the fridge to get thicker faster. That icing is just a waiting game to thickness. if it is still not setting up then probably something happened in the measurements and there is too much liquid. Then you can always add more chocolate to thicken it up if this is the case.
I hate it that the mixer is probably the culprit with the icing. I always just beat it for ages in the mixer- if i did it by hand, I would have bulging biceps and a headache.
Plus, I think it would be hard to properly incorporate the hot sugar into the egg whites by hand. Maybe impossible.
The good news, is that hand mixers start at around $10, and a top of the line one is $40 at Crate and Barrel- so there are very affordable options that will make your life easier should you ever think to attempt this cake again. I promise it is great :)
6:42 am on April 9th, 2012
Hi Heather!
I just finished making this and I absolutely loved it! :) I halved the recipe and made one 4-in cake and 7 cupcakes.
It truly didn’t disappoint even if it required extra effort haha.
Here’s a sneak peek – http://instagr.am/p/LFdSY0isth/
Thanks again! :)
4:00 am on May 26th, 2012
So Awesome Barbie! I am thrilled that you made it and loved it- that makes me so happy :)
6:59 am on May 26th, 2012
I came across this delicious looking cake on pintrest, and just had to try it out. It will be perfect for a fathers day barbeque. I haven’t made the frosting as of yet will finish it tomorrow. I noticed you used ‘even cake layer strips’ and wanted to share a little tip for people who don’t have them. All you have to do is tear off strips off an old clean towel wet the strips and tie them on the side of the cake pan works like a charm.
Thanks for sharing this beautiful work of art
9:35 pm on June 16th, 2012
This looks absolutely fabulous! Any suggestions for making cake ahead of time? My daughter is having a “tenting birthday” about an hour from home so would love to have it done two days before – would do frosting day of. Thanks for sharing!
3:01 pm on July 24th, 2012
No problem! You could make and freeze the layers up to 2 weeks ahead of time. I just wrap them in saran or wax paper and freeze. Frost day of!
5:05 pm on July 24th, 2012
Heather, I am confused by the dark unsweetened cocoa powder. I have seen special dark, Dutch dark and regular cocoa powder, which is the correct one? By the way this cake looks fantastic, I am going to try and make it for my daughters birthday this week!
9:15 am on August 1st, 2012
Go for Hershey’s special DARK. NOT DUTCH!!! It is the best cake! Have fun!
9:55 am on August 1st, 2012
Made this for my daughter’s birthday. Wow. It was amazing. Thank you.
7:53 pm on September 10th, 2012
Wow Heather this cake looks fabulous! I was looking for a cake to make my son for his birthday and came across yours on Pinterest!! Going to try this on Friday can’t wait to sink my teeth in it lol Thanks!! I love your site :)
5:52 pm on November 5th, 2012
Made my cake today!!! Turned out awesome!! I left off the marshmallow topping until I serve it tomorrow for my son’s birthday party dinner! It made my house smell all chocolatey & delish lol Cake had a lot of steps, but I wasn’t intimidated because of your terrific instructions and pictures !! Thanks so much, I haven’t made a cake from scratch in years, until I saw this cake, had to make it ;)
9:34 pm on November 9th, 2012
Cristy- I am so happy that you had success and it turned out great!! It will be awesome! I promise!
6:39 am on November 10th, 2012
I’m making this for Thanksgiving Dessert! I made s’mores cupcakes last year, but this cake looks too good to pass up. I do have one question though, I have family members who cannot eat DARK chocolate anything, do you have any suggestions for a milk chocolate substitutes that will work with this cake??
6:49 am on November 21st, 2012
[...] celebration cake….find the recipe here. No Comments. « Chore [...]
7:37 am on November 21st, 2012
i just made this cake, ABSOLUTELY delicious!
12:50 pm on November 24th, 2012
I understand this post is almost 2 years old, but I came across your recipe through Pinterest. I loved it so much that I decided to feature it on my premature blog. My blog focuses on finding the best of the very best of anything from ingredients & tools to sources & recipes. And this cake knocked my socks off. So thank you for sharing & I will now share it more along with your blogs info.
3:16 pm on January 19th, 2013
What would be a substitution for vanilla bean paste? If there is not one, where can I find vanilla bean paste? Thanks! Can’t wait to try this!
5:31 pm on February 23rd, 2013
Just sub Vanilla extract! If you really want the seeds, you can use a combo if a scraped out vanilla bean and the extract!
10:17 pm on February 23rd, 2013
[...] Yes. Yes, I can. [...]
8:32 pm on February 28th, 2013
Exquisite!!! In France it is extremely difficult to find graham crackers…could I possibly substitute speculoos (Biskoff-type Belgian cookies) for them?…Also..what diameter of cake pans do you use? 18 to 20 cm…more?..I would love to make this work of culinary art for my husband’s upcoming birthday.. He loves showstopper cakes…and this one…well..takes the cake!!!..Much admiration from across the pond!
4:52 am on March 6th, 2013
Biscoff would probably totally work Donna! I used 8″ pans here.
6:24 am on March 6th, 2013
i was wondering if i wouldnt use the dark chocolate pieces what would i use jus t milk chocolate moresles for the ginache? please let me know i wanna make this for my husbands welcome home party
7:58 pm on March 12th, 2013
also this is a great recipe im going to prepare the cake ahead a day and use regular cocoa instead of dark chocolate will it come out just as good? thank you i will definitly let you know how it turns out
8:01 pm on March 12th, 2013
Yes- you could use milk chocolate and regular cocoa powder for sure!!
9:01 pm on March 12th, 2013
Bess- make everything except for the marshmallow topping if you are doing it the day before!
9:01 pm on March 12th, 2013
Thank you! Another thing. If I make the ginache today and ice it should i put it in the fridge or leave it out covered? You know how some icing gets hard and the cake I don’t want that sorry for so many questions
8:16 am on March 13th, 2013
I would leave it out wrapped in the plastic wrap. I don’t want the cake to get stale in the fridge!
8:33 am on March 13th, 2013
WOW. this cake wins hands down! Everyone raved about it. I made a few adaptations, I didn’t have Karo Syrup so I melted 1 1/4 c sugar w/ 1/4 water until 250 deg I also add 1/4 c sugar . also when it reached soft peaks I added cream of tarter. I added support straws cus it was sooo tall, I was afraid it was going to topple over! My cakes too waaay longer than 25 minutes to bake, i’m using a convention oven. Definably making this again.
5:04 pm on May 9th, 2013
Heather thank you so much!!! Our church is participating in Relay for Life and our theme is No s’more cancer! A friend and I are tag teaming the cake! I did the baking and icing and she will do the topping and decorating! I just wanted to thank you for sharing your amazing cake with us! We will be selling s’mores Saturday night at the Relay for Life! Thank you for being so generous and sharing your amazing cake!
11:19 am on May 31st, 2013