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.
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.
Follow with another layer.
Finally top with the third round which is just cake.
Refrigerate, at least 15-20 minutes.
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!!Print Recipe
Leave a Comment
Congratulations!!! Five years is quite an accomplishment. The new site is just gorgeous. Very chic and stylish.
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!
That makes me SO HAPPY!! thanks Christine. Cooking opens up a whole new world- you are going to love it!
Heather, Congratualations on such a wonderful accomplishment! The website is beautiful and inspiring! Thank You!
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
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.
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.
This looks incredible…definitely worth the effort! Well done!
That cake looks so wonderful. Congrats on five years!
This looks amazing! And congratulations.
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!!
This looks fantastic! Totally bookmarking this!
Great blog; happy I found you!
*APPLAUSE* This cake and your blog are amazing! Congratulations!
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 🙂
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!!
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!
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.
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.
Congrats on 5 years!
The cake, just as your site, stunningly beautiful!
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.
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!
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!)
This is amazing! I am going to make this for a fourth of july party.
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 🙂
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.* 🙂
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!
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!!
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!
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.
Thank You Barbara! THat means quite a lot. I appreciate it 🙂
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.
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!!!
lol! who cares!?- whatever made it easy for you. I am so glad that everyone enjoyed it!!
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!
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 🙂
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!
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!
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!
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.
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!
Og Catie! That is so exciting to me! Thanks for using the recipe, so glad it worked out well!
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
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.
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!
Colleen! That makes me so happy!! Thank you for trying it, and i am so happy you enjoyed it 🙂
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 🙂
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!
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
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!
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!
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!
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 🙂
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! 🙂
So Awesome Barbie! I am thrilled that you made it and loved it- that makes me so happy 🙂
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
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!
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!
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!
Go for Hershey’s special DARK. NOT DUTCH!!! It is the best cake! Have fun!
Made this for my daughter’s birthday. Wow. It was amazing. Thank you.
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 🙂
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 😉
Cristy- I am so happy that you had success and it turned out great!! It will be awesome! I promise!
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??
i just made this cake, ABSOLUTELY delicious!
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.
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!
Just sub Vanilla extract! If you really want the seeds, you can use a combo if a scraped out vanilla bean and the extract!
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!
Biscoff would probably totally work Donna! I used 8″ pans here.
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
Yes- you could use milk chocolate and regular cocoa powder for sure!!
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
Bess- make everything except for the marshmallow topping if you are doing it the day before!
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
I would leave it out wrapped in the plastic wrap. I don’t want the cake to get stale in the fridge!
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.
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!
When I saw this I fell in love. I did a cabin/camping themed dinner for my husband and wanted something with smores. However nothing turned out right for me and I honestly have no clue why. My cake batter didn’t rise, it was just so thick. My ganache was far too runny too that I had to end up buying a can of frosting. While the taste was there the look was nothing near as beautiful as yours. Hopefully next time it can be better.
oh Gina that makes me so sad! I am sorry to hear that. I have not had anyone have problems at all with this recipe, so let me know if I can trouble shoot it for you?
Totally making this very soon! I don’t have a food processor and am too lazy to crush my own graham crackers… plus, doing it that way I can’t get the crumbs as fine. I’m going to buy the pre-crushed graham cracker crumbs. Do you have a rough estimate of how how many cups 18 graham crackers is?
Probably about 6 cups Amanda??
I have been trying to print your smokes cake to make for my 16 year old grandson but it won’t let me? any reason why?
Hi Betty- It is just an older recipe from before my web site re-design. I will try to make time today to get it into the newer format .
Heather, no luck with the printing yet so I’m trying to hand write it ( but then I don’t have the fabulous step by step instructions. I do have a question, what is I cooked the two graham – chocolate layers with an “even cake layers” strip around them? I’ve never heard of that or done it before. I’d really appreciate your help. Thanks
Thanks, I’d really appreciate it. His 16th birthday is on Dec 28th and I would really like to make it for him. It’s not so girly that he wouldn’t appreciate it :). I’ll keep checking back to see if it’s printable. Merry Christmas to you and yours.
Hi Betty- the “even cake layer strip” is something that I picked up at my local grocery store in the baking aisle. They just make the cake layers really flat instead of domed. If you can’t find them then I suggest smacking the top of the cake layers when they come out of the oven to “deflate” them and get a flatter top as apposed to a rounded top.
I know you are REALLY busy during the holidays, but maybe when they are all done do you think you could set up the print option for the Smore’s Cake please? I’d love to have it to follow as I make it. Thanks so very much and Merry Christmas to you and yours.
Hi Heather – I’m making this s’mores cake Saturday for a dinner party we’re attending. Should I keep it in the fridge after I make it? It’ll be at least 6 hours from the time I’m done making it until it’ll be served. I’m not sure what the marshmellow frosting will do at room temp – I don’t want to go to all that trouble and have it slide off! Thanks .
Hi Marni- Keeping it in the fridge will preserve it pretty well, but it may still get a little bit runny. If you don’t want to take the chance then I would keep the marshmallow topping in a bowl in the fridge and then top it at the dinner party. Any of the part that gets “runny” will go to the bottom of the bowl, and you could spoon all of the “solid” part onto the cake (it is a very generous recipe, so there will be plenty). One other option is too bring homemade whipped cream in a cold bowl and top the cake with that, which would also be delicious!
I just want you to know i am making this cake now and it looks fantastic I had to layer my chocolate cake so got to take a taste Its Amazing, and the marshmallow topping I dont think I will ever buy Marshmallow fluff again its so good and easy!! Cant wait to take it to the dinner party to see how everyone likes it!!
Ok so it was Amazing! so good even my husband( not a huge sweets fan) took a picture of it sent it to all his friends and asked me to make it again tuesday for one of the guys hang out, Definitely a redo recipe Hope it comes out just as good tomorrow!
This cake is absolutely delicious! The one problem that I had was that the graham cracker made the cake layer so heavy that it crumbled as I tried to lift it onto the other cake layer. Just wondering if freezing it first would help it keep it’s shape.
Making this today for a party tomorrow. How do I store? In the fridge or counter?
Refrigerator! or covered on a cool counter top- but the marshmallow will melt on the counter.
Heather, thanks for sharing your recipe! This cake will be the perfect dessert for the camp-themed fundraiser luncheon I’m organizing in April. I do have a question – how well does the frosting hold up? Can the cake be made a day in advance of serving? Do I keep it at room temperature or refrigerate it? Thanks for your advice/tips!
Jenny! The frosting will be great, but the marshmallow topping needs to be frozen immediately or done at the last minute
I just wanted to thank you for a delicious and stunning cake recipe! My boyfriend loves s’mores more than any other treat, and I was looking for a different type of cake to make for his birthday, and this was perfect! I followed your recipe exactly and I couldn’t be happier with the results. The cake was so moist and it really did remind us of s’mores! I don’t have a butane torch so I couldn’t get the nice color on the marshmallow topping, but it was still awesome. I can’t wait to make it again. Thank you!
Wonderful Sarah! That makes me so happy- glad you guys enjoyed it 🙂
Good morning, I am wanting to get your Smores cake recipe so I can make this for my son’s birthday on the 4 th of February. Can you please provide?
Thanks, and have a great weekend.
This looks amazing. I’m going to make this for father’s day and my dad is so excited! Quick question for the marshmallow frosting: Light or Dark Karo? I assume Light, but now 100% sure..
SPECTACULAR!! Thank you so much. It was the hit of the birthday party. Moreover, my hunt for the perfect chocolate cake recipe — which spanned 30 years — is over! I added a few extra tablespoons of AP flour and, at 6,500′, turned out the most remarkable, perfect crumb, moist chocolate cake with no overflow or dome. I am undone. THANK YOU!!!!! And I just ordered your book 🙂
I have carefully read the recipe for the S’mores cake and plan to try it but I have a couple of questions. First, what is an ” even cake layers strip that is used in the graham pans? And where can I buy vanilla bean paste?
Hi Bonnie- they even cake layer strips are sold at many grocery stores and bakings tires. THEY ARE NOT NECCESSARY!!! I just like them because they help the cake layers to turn out really evenly instead of domed on top. I have also had friends use strips of old towels or rags soaked in water and then tied around the outside of the cake pan to achieve the same result. If you don;tw ant to hassle with any of that then just trim the cake layers when they are cool to get them as even as possible. Vanilla bean paste is sold at my local grocery store and is simply vanilla bean seeds suspended in a kind of paste. If you cannot find that just use some extract or the seeds from a vanilla bean 🙂 Happy Baking!
I made this cake, and the taste was great! my issue was that the graham cracker cracked and so did the whole cake layers…so they were spreading out. I just stuck it in the fridge and let the ganache glue it together….so it didn’t look as pretty as it could! I used 9 inch pans, could I have over baked and that’s why the graham cracker layer cracked? it wasn’t over browned or burned, and the cake was cooked until just done… I was checking it obsessively. Just curious if you have any theories. I want to make it again and I will adjust!
I’m sorry Susan! I have never had that experience and have not heard about it from others, so I am at a loss for a concrete answer. It is usually my can’t mess up cake go to! but it is totally possible that it was the pan size, because it would have been thinner than in an 8inch pan it may have needed a few minute less?
Definitely a labor of love! Worth it to present to my daughter for her 25th birthday. This is a GINORMOUS cake. Delicious.
Hi! I found your site while looking for smore cake ideas and can I just tell you this is such a great idea! Love the Graham crackers crust baked into the chocolate cake. I switched and did marshmallow fluff and mini marshmallows between the cake layers with the ganache over the whole thing… So good! Thank you!!
I found this recipe really amazing!
Can you please help me with modifying this recipe without eggs?
Thank you so much.
Hi Aishwarya- I am working on it!!
This cake is awesome! I made it a couple of years ago, I have been thinking about it since. I’m no pro, but this is a great recipe.
Have you ever tried turning this into a cupcake recipe? I would be super interested. Regardless, this looks amazing and I’m going to try making for my bday tomorrow.
This looks spectacular. Is there a way to print the recipe without all the pictures?
I made this cake 6 years ago, and have been dreaming of it ever since. I think it turned out so good,I have been a bit weary as I don’t want the sequel to be not as good as the first. However I think it is time. Absolutely an amazing recipe!
I feel the same way! I think I’m going to bite the bullet next week. This cake is awesome!
Thank you for this lovely and scrumptious recipe. I create it over two days and it never fails to impress. It’s a commitment—but one cake I am asked to make for my family over and over again. (Your chocolate cake recipe makes fabulous cupcakes too!)