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Toasted S'mores Layer Cake

Fluffy graham cracker cake, creamy marshmallow buttercream, luscious milk chocolate, and homemade vanilla bean fluff make up this decadent Toasted S'mores Layer Cake.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate ganache, graham cracker, marshmallow, marshmallow fluff, milk chocolate, smores, smores cake, smores layer cake, toasted marshmallow fluff
Servings: 8

Ingredients

For the Graham Cracker Layer Cake:

  • ½ Cup Salted Butter, softened to room temperature (115 g)
  • 1 ¼ Cups Granulated Sugar (250 g)
  • 1 Large Egg + 1 Large Egg Yolk
  • ⅓ Cup Sour Cream (80 g)
  • 1 Tablespoon Pure Vanilla Extract (15 ml)
  • 1 ¾ Cups All-Purpose Flour (160 g)
  • 1 Cup  Graham Cracker Crumbs, fine (120 g)
  • 2 Teaspoons Baking Powder (8 g)
  • ½ Teaspoon Salt (2.5 g)
  • ¾ Cup Whole or 2% Milk (180 ml)

For the Milk Chocolate Ganache:

  • 1 ½ Cups Milk Chocolate Chips or Chunks (260 g)
  • ¾ Cup Heavy Cream (180 ml)

For the Toasted Marshmallow Buttercream:

  • 1 Cup Salted Butter, softened to room temperature (230 g)
  • 2 Cups Powdered Sugar, sifted (240 g)
  • 1 Tablespoon Toasted Marshmallow Syrup (15 ml)
  • Splash of Heavy Cream, optional

For the Marshmallow Fluff:

  • ½ Cup Water (120 ml)
  • 1 Cup Granulated Sugar (200 g)
  • 1 Cup Light Corn Syrup (240 ml)
  • 5 Large Egg Whites, room temperature
  • 1 Teaspoon Cream of Tartar (4 g)
  • Seeds from 1 Vanilla Bean, or 1 Teaspoon Vanilla Bean Paste (5 ml)

Instructions

  • For the Graham Cracker Layer Cake:
    Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line three 6-inch (15 cm) cake pans.
    Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
    Add Eggs: Add the large egg and egg yolk to the mixture, beating well after each addition.
    Mix in Sour Cream and Vanilla: Add the sour cream and vanilla extract, mixing until combined.
    Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt.
    Add Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture. Add the milk and mix until just combined.
    Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
    Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • For the Milk Chocolate Ganache:
    Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
    Combine with Chocolate: Place the milk chocolate chips or chunks in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2-3 minutes.
    Stir Until Smooth: Stir the mixture until the chocolate is completely melted and smooth.
    Cool the Ganache: Allow the ganache to cool slightly before using.
  • For the Toasted Marshmallow Buttercream:
    Beat Butter: In a large bowl, beat the softened butter until smooth and creamy.
    Add Powdered Sugar: Gradually add the sifted powdered sugar, beating until fully incorporated.
    Add Syrup: Mix in the toasted marshmallow syrup. If the buttercream is too thick, add a splash of heavy cream to reach your desired consistency.
  • For the Marshmallow Fluff:
    Boil Sugar Syrup: In a medium saucepan, combine the water, granulated sugar, and light corn syrup. Heat over medium-high heat until the mixture reaches 240°F (115°C) on a candy thermometer.
    Beat Egg Whites: In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
    Add Syrup to Egg Whites: Slowly pour the hot sugar syrup into the egg whites while continuing to beat. Be careful to pour the syrup down the side of the bowl to avoid splashing.
    Beat Until Stiff Peaks Form: Continue to beat the mixture until stiff, glossy peaks form, about 5-7 minutes. Mix in the vanilla bean seeds or paste.
  • Assembling the Cake:
    Layer the Cakes: Place one layer of the graham cracker cake on a serving plate. Pipe a line of toasted marshmallow frosting around the edge of the cake. 
    Add Chocolate Ganache: spread a layer of chocolate ganache inside the frosting barrier. 
    Add Marshmallow Fluff: Spread a layer of marshmallow fluff over the ganache, both the ganache and marshmallow fluff stay within the buttercream barrier. This will ensure that once you frost the entire cake, all those layers stay put. 
    Repeat Layers: Repeat with the remaining cake layers, ganache, and marshmallow fluff.
    Frost the Cake: Frost the outside of the cake with the remaining toasted marshmallow buttercream. 
    Drip the Ganache: Carefully drip the remaining ganache around the outer edge of the top of the cake. 
    Pipe the Fluff: Pipe marshmallow fluff on top of the cake, toasting if desired. Press some graham cracker crumbs on the outer bottom of the cake if desired as well. 
    Serve and Enjoy: Slice and serve the cake, enjoying the delicious combination of graham cracker, chocolate, and marshmallow.

Notes

See blog for the following: 
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.