Jul 14 2026
Restaurants›Scholar›S'mores Cake Recipe

S'mores Cake Recipe

Inspired by Scholar
Time2h
Serves12

Graham Cracker Cake, Whipped Ganache, Milk Chocolate Pudding, Toasted Meringue, Salted Caramel

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Ingredients

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Cake

Whipped Ganache

Milk Chocolate Pudding

Toasted Meringue

Salted Caramel

Method

Cake

  1. 1

    Prepare the Oven

    Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

  2. 2

    Mix Dry Ingredients

    In a large bowl, whisk together graham cracker crumbs, all-purpose flour, baking powder, and salt.

  3. 3

    Cream Butter and Sugar

    In another bowl, beat the softened butter and granulated sugar together until light and fluffy.

  4. 4

    Add Eggs and Vanilla

    Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

  5. 5

    Combine Mixtures

    Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

  6. 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. 7

    Cool the Cakes

    Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Whipped Ganache

  1. 8

    Heat Cream

    In a small saucepan, heat the heavy cream over medium heat until just simmering.

  2. 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.

  3. 10

    Chill Ganache

    Refrigerate the ganache for about 2 hours until firm, then whip until fluffy.

Milk Chocolate Pudding

  1. 11

    Combine Dry Ingredients

    In a saucepan, whisk together the sugar, cornstarch, and salt.

  2. 12

    Add Milk

    Gradually add the milk while whisking to combine.

  3. 13

    Cook Pudding

    Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.

  4. 14

    Add Chocolate and Vanilla

    Remove from heat and stir in the chopped milk chocolate, butter, and vanilla extract until smooth.

  5. 15

    Chill Pudding

    Transfer the pudding to a bowl, cover with plastic wrap, and chill in the refrigerator until set.

Toasted Meringue

  1. 16

    Beat Egg Whites

    In a clean bowl, beat the egg whites with an electric mixer until foamy.

  2. 17

    Add Sugar and Cream of Tartar

    Gradually add granulated sugar while continuing to beat, then add cream of tartar.

  3. 18

    Whip to Stiff Peaks

    Continue beating until stiff peaks form and the meringue is glossy.

  4. 19

    Toast Meringue

    Spread the meringue over the cooled cakes and use a kitchen torch to toast the tops until golden.

Salted Caramel

  1. 20

    Melt Sugar

    In a saucepan, heat granulated sugar over medium heat until it melts and turns amber in color.

  2. 21

    Add Butter

    Stir in the unsalted butter until melted and combined.

  3. 22

    Add Cream and Salt

    Slowly add heavy cream, being careful of splatter, and stir in sea salt until smooth.

  4. 23

    Cool Caramel

    Remove from heat and allow the caramel to cool slightly before using.

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