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A six layer s'mores cake with a slice cut out and served on a plate.

Six Layer S’mores Cake

Teri & Jenny
5 from 1 vote
Prep Time 40 mins
Cook Time 45 mins
Cool Time 4 hrs
Servings 8

Ingredients
  

graham cracker cake

  • 1 ¾ cups finely ground graham cracker crumbs
  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) lightly browned, unsalted butter, cooled
  • ¾ cup light brown sugar
  • ¾ cup superfine sugar granulated is fine
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk

dark chocolate ganache

  • 1 ½ cups heavy cream
  • 16 ounces bittersweet chocolate, chopped

Instructions
 

  • Preheat oven to 350˚F.
  • Line the bottom of 3 (6 inch) cake pans with parchment paper and lightly grease and flour.
  • Pour graham cracker crumbs, flour, baking powder, baking soda, and salt into a mixing bowl and whisk together. Set aside.
  • Place butter and both sugars in a mixing bowl and beat together until light and fluffy.
  • Add eggs, one at a time, scraping down after each addition, then stir in vanilla.
  • Alternate adding the dry ingredients and buttermilk into the wet mixture and beat together until fully incorporated and the batter is smooth.
  • Evenly divide the batter between the prepared cake pans and bake for about 35 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
  • Remove cake pans from the oven and place onto a cooling rack for about 30 minutes.
  • Release each cake round from the cake pans and refrigerate cakes for 2 to 4 hours.
  • For ganache: Pour milk into a saucepan and scaled over medium heat. Once milk is hot, remove from heat and add chocolate. Allow the mixture to sit for 5 to 7 minutes. Stir the melted chocolate and milk together until completely combined and smooth. Refrigerate for about 2 hours, or until the ganache has set.
  • Make 1 recipe of marshmallow fluff
  • To assemble: Slice each cake in half, horizontally. Set aside.
  • Using a hand mixer, whip ganache until light, fluffy and smooth.
  • Spread a layer of whipped ganache between each layer of cake and neatly stack them atop one another. Frost the sides and top with a thin layer of ganache.
  • Spread a thick layer of homemade marshmallow fluff around the entire cake (the more swoops, the better the cake will look when torched).
  • Carefully torch the marshmallow fluff until entire cake is toasted. Slice and serve.

Notes

  • *Makes 1 (6 inch) cake
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