The first time I became an aunt almost two years ago was one of the most amazing experiences of my life. It goes without saying that my nephew is the sweetest, smartest, and funniest child in the world. I continue to marvel at how quickly he has grown during these two years, and I love hearing him, in his adorable teensy voice, call me, like my sister and brother in law always try to convince him to call me, just cause we’re buddies.
I knew I had to go big when I made him a cake last year for his Father day cake event and for his ‘first sugar’. In about 30 seconds of confusion over the cake he just stuck in his mouth, he approved of this Six Layer S’more Cake. There is a graham cracker base in this cake and a chocolate ganache on top. It is topped with toasted marshmallow fluff.
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Although this cake takes a little more time to make, the components can be made up to 3 days in advance and just rewhipped marshmallow fluff and assembled the day before. As you know, I’m a big fan of dark chocolate, so I topped this cake with a dark chocolate ganache. You can also use milk chocolate if you prefer! The cake was actually made this way for my nephew. His 2nd birthday is coming up in October, and by that time he will have become a big brother and will share some of the spotlight, so his cake will need to be extra special. A banana cake with fresh blueberries and whipped cream frosting would be great!
Frequently Asked Questions
The reasons for this are as detailed in my post about peanut butter s’mores cupcakes, but I will reiterate them here. Whenever you search for a s’mores cake/cupcake recipe on the internet, everyone bakes chocolate cake! There’s so much more to this flavor than chocolate. The chocolate is the most important part of a s’more, yet it is the tiniest part.
S’mores cake layers consist of buttercream, marshmallow fluff, and chocolate Swiss meringue buttercream. The 7-minute frosting is also called meringue frosting, depending on your preference. The cake feels and tastes like an actual s’more, which is pretty simple if you ask me!
Creating layer cakes might seem daunting, but if you follow the instructions carefully, you will succeed. It’s okay that I won’t make promises that I can’t keep, but there is a good chance you will succeed. Whether your oven temperature is inaccurate or whether you don’t properly grease your pans, etc., is your fault, not mine. I just wanted to say…
Room temperature storage of the cake is recommended for Father day. You can store it in the refrigerator for up to a week if it has been sitting for longer. Any slices cut out of the cake should be wrapped in plastic wrap and stored in an airtight container if they have been cut out. We enjoyed this cake as much as you guys did, so I hope you enjoy reading about it today.
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Six-Layer S'mores Cake
This S'mores Cake is better than the real thing! A graham cracker cake filled with a whipped milk chocolate ganache and topped with toasted marshmallow fluff.
Dark Chocolate Ganache
- 1 ½ cups Heavy cream
- 16 ounces Bittersweet chocolate, chopped
Graham Cracker Cake
- 3 large Eggs
- ½ teaspoon Salt
- 1 cup Buttermilk
- 1 teaspoon Vanilla
- 1 cup lightly Browned
- ¾ cup Light brown sugar
- ½ teaspoon Baking soda
- 1 ¼ cups All purpose flour
- 1 teaspoon Baking powder
- ¾ cup Superfine sugar granulated
- 1 ¾ cups Finely ground graham cracker crumbs
- The oven should be preheated to 350 degrees Fahrenheit. The bottom of three (6 inch) cake pans should be lined with parchment paper and lightly greased and floured. In a mixing bowl, combine graham cracker crumbs, flour, baking powder, baking soda, and salt. Keep aside.
- Beat butter and both sugars until light and fluffy in a mixing bowl. Once eggs are added, scrape down the pan after each addition, and then stir in vanilla. Mix together the dry ingredients and buttermilk and alternately add to the wet mixture until all dry ingredients are incorporated.
- After the batter has been divided evenly between the prepared cake pans, bake the cakes for about 35 minutes or until the center of the cake has come out clean when a toothpick is inserted. Place cooling rack beneath the cake pans and allow to cool for about 30 minutes.
- Cake rounds should be removed from the cake pans and refrigerated for two to four hours. To make ganache, combine milk with sugar and heat over medium heat. Take the milk off the heat and add the chocolate once it's hot.
- The mixture should be allowed to sit for five to seven minutes. Make sure the melted chocolate is completely incorporated and smooth by stirring it with the milk. Allow the ganache to set for about two hours in the refrigerator.
- One recipe of marshmallow fluff should be made Assemble the cakes by slicing each horizontally in half. Make sure to set aside. Whip the ganache until it is light, fluffy, smooth, and creamy with a hand mixer.
- Each cake layer should be sandwiched between a layer of whipped ganache. Ganache should be used to frost the sides and top of the cake. Make sure you coat the entire cake in thick marshmallow fluff (the more swoops you make, the more flamboyant the cake will look).
- Once the marshmallow fluff is toasted, carefully torch it until it is completely covered with marshmallow fluff. Take a slice and eat.
You can substitute milk chocolate buttercream for the vanilla buttercream if you prefer. Until all chocolate has melted, microwave in 10-second bursts until there are no more chunks of unmelted chocolate. The ganache can be made a day ahead and refrigerated overnight, then whipped when it has come to room temperature.
Nutrition Information:Serving Size: 1 Slice
Amount Per Serving: Calories: 1193Total Fat: 61gCholesterol: 130.1mgSodium: 412.5mgCarbohydrates: 164.4gSugar: 133.9gProtein: 6.6g
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