S'mores Cake Recipe
Recipe information
Make S'mores Cake in just 2h . Graham Cracker Cake, Whipped Ganache, Milk Chocolate Pudding, Toasted Meringue, Salted Caramel
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Ingredients
Cake
Whipped Ganache
Milk Chocolate Pudding
Toasted Meringue
Salted Caramel
Cake
2. Mix Dry Ingredients
In a large bowl, whisk together graham cracker crumbs, all-purpose flour, baking powder, and salt.
3. Cream Butter and Sugar
In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. Bake the Cakes
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Cool the Cakes
Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Whipped Ganache
8. Heat Cream
In a small saucepan, heat the heavy cream over medium heat until just simmering.
9. Melt Chocolate
Place the chocolate chips in a bowl and pour the hot cream over them. Let sit for 5 minutes, then stir until smooth.
10. Chill Ganache
Refrigerate the ganache for about 2 hours until firm, then whip until fluffy.
Milk Chocolate Pudding
11. Combine Dry Ingredients
In a saucepan, whisk together the sugar, cornstarch, and salt.
12. Add Milk
Gradually add the milk while whisking to combine.
13. Cook Pudding
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
14. Add Chocolate and Vanilla
Remove from heat and stir in the chopped milk chocolate, butter, and vanilla extract until smooth.
15. Chill Pudding
Transfer the pudding to a bowl, cover with plastic wrap, and chill in the refrigerator until set.
Toasted Meringue
16. Beat Egg Whites
In a clean bowl, beat the egg whites with an electric mixer until foamy.
17. Add Sugar and Cream of Tartar
Gradually add granulated sugar while continuing to beat, then add cream of tartar.
18. Whip to Stiff Peaks
Continue beating until stiff peaks form and the meringue is glossy.
19. Toast Meringue
Spread the meringue over the cooled cakes and use a kitchen torch to toast the tops until golden.
Salted Caramel
20. Melt Sugar
In a saucepan, heat granulated sugar over medium heat until it melts and turns amber in color.
21. Add Butter
Stir in the unsalted butter until melted and combined.
22. Add Cream and Salt
Slowly add heavy cream, being careful of splatter, and stir in sea salt until smooth.
23. Cool Caramel
Remove from heat and allow the caramel to cool slightly before using.
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