Pumpkin + S’mores, a match made in heaven, is exactly how you will feel within your first bite into this Incredible Cake!
Pumpkin S’mores Cake layers are slathered with an Easy to Make Homemade Marshmallow Frosting, Silky Chocolate Ganache and Browned Butter Graham Cracker Crumbs. It’s ooey gooey, melty goodness with a feel of the Fall season all in one!
S’mores, although enjoyed any time of the year, nothing can compare to making this treat in its natural habitat. Mine are usually enjoyed on balmy evenings and on good nights, a light breeze will sweep through giving the perfect excuse to pull out that hoodie I’ve been dying to wear.
Surrounded by the best people, everyone sits together enjoying each other’s company in laughter and drinks. It’s a time for living in the moment as you feel the environment around you. The crackling sound of the wood from the fire pit, the occasional spit of fire spewing at you as you lean over to toast (or sometimes burn) the marshmallows and of course, the smell of the char followed by the sweet and pleasant chocolate aroma as it begins to melt.
The best part, is that first bite into the crunch of the cracker and feeling the ooey gooey, melty goodness of the marshmallows and chocolate ooze from the side. You try to catch it from running down your fingers and lips. Despite how messy it can get, it is pure bliss in your mouth! This is one late Summer – early Autumn outdoor activity I will always cherish.
By 8 PM, it’s just under 100 degrees in Phoenix. Though it’s now been five years having lived here, I sometimes forget I am in the desert. People here whom I have come across, aren’t as much a fan of campfires as I am. I don’t blame them. It’s still too hot to revel in the outdoor weather. I, on the other hand, have a natural affinity to heat which is probably why I’ve adapted quite well in Arizona. But it comes with a downside.
In the spirit of “all-things-pumpkin,” it’s as if once the turn of the season rolls around and the brisk morning breeze hits your skin, you begin to crave and become excited about the little things that come with the season. That moment of sipping a warm coffee, or when you pull out your favorite hoodie that was stuffed somewhere in the closet, and then you look down and see your Uggs and realize, the only thing missing, is a pumpkin latte in hand. Yea, I don’t have that anymore.
If I want to feel an inkling of any of this, I have to dig deep within to find it or wait till December but by that time, the pumpkin craze is practically over. People here are still slapping on suntan lotion and baking under the sun by the pools. So while it’s a little too warm to hover over flames of a firepit in the heat of the desert, I have to toast my marshmallows over a gas stove. But I have to say, doing this over the weekend as an attempt to relive even in the smallest way of the past, was exciting enough!
Five years ago, there was talk about making a Pumpkin S’mores Cake after making this one here. It’s a good thing you didn’t hold your breath! But as they say, better late than never! LOL
Being that I miss those nostalgic campfire moments and fall baking, a strong sense of desire to relive this, came over me this past weekend. I wanted to relish in all things pumpkin to feel the slightest bit of what I was accustomed to when I lived in New York. This was the perfect time to couple S’mores + Pumpkin! The outcome of this cake was nothing short from marvelous!
After a few takes on finding the perfect pumpkin spice flavor with a moist cake crumb, I finally got it. This is it! Now it’s your turn to make this cake and tell me what your thoughts are down below.
If you enjoyed this recipe, please consider giving a star rating when you comment. Ratings help others discover my recipes and with the help of your support, it will be greatly appreciated, thank you!Print
Layers of Moist Pumpkin Cake are slathered with and an Easy to Make Homemade Marshmallow Frosting, Silky Chocolate Ganache and Browned Butter Graham Cracker Crumbs. It’s ooey gooey, melty goodness with a feel of the Fall season all in one!
- 2 1/2 cups (310 grams) all purpose flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup (110 grams) light brown sugar
- 1 1/2 cups (330 grams) pure pumpkin puree
- 1/2 cup (113 grams) sour cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (240 ml) vegetable oil
- 1 cup (6 oz or 170 grams) semisweet chocolate
- 2/3 cup (160 ml) heavy cream
GRAHAM CRACKER CRUMBS
- 7 tablespoons (100 grams) salted butter
- 1 1/2 cups (150 grams) Graham cracker crumbs
- 2 tablespoons (30 grams) brown sugar
- 4 large egg whites
- 1 cup (200 grams) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- Large toasted marshmallows (optional)
- PUMPKIN CAKE: Heat oven to 350°F (180°C). Evenly spray the bottom and sides of three (3) 6-inch round baking pans with baking spray with flour; set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, ginger, salt, cloves and nutmeg; set aside.
- In a bowl fitted to an electric stand mixer with the paddle attachment, beat on medium to high speed eggs while gradually adding granulated sugar and brown sugar until light and fluffy. Mix in pumpkin, sour cream and vanilla until just combined.
- While the electric mixer ON, slowly add in the flour mixture alternating with oil beginning and ending with flour mixture. Continue to mix on low to medium speed until just combined. Divide batter equally between the prepared pans.
- Bake for 35 to 40 minutes or until a toothpick inserted in center comes out dry with a few crumbs. Leave cakes in pan to rest for 10 minutes before removing onto a wire rack to cool to room temperature. FASTER: while prepping the remaining ingredients for decorating/filling the cakes, place cakes in the fridge until ready to use.
- GANACHE: Meanwhile, place heavy cream in a 2-quart saucepan set over medium heat. Continue to heat heavy cream until a light simmer begins. Do not boil. Remove from heat and pour cream over chocolate. Gently stir until all chocolate has melted.
- Divide liquid ganache into 2 equal parts. Allow one part to chill in the fridge until slightly firm; this will be used as the filling. Set the other part to the side to cool to room temperature; this will be used as the poured ganache over the cake.
- CRUMBS: In a skillet over medium-high heat, melt salted butter until it becomes a dark golden brown color with a nutty aroma, about 5 to 7 minutes. Note: if using softened butter, browning will occur much faster, within 3 to 5 minutes.
- Quickly and carefully transfer browned butter to a medium bowl. Mix in graham cracker crumbs and sugar; set aside. Should resemble a wet to dry sand.
- MARSHMALLOW FROSTING: Fill half a 2-quart saucepan with water and set over medium-high heat. Once water begins to simmer, place a heat-proof bowl over saucepan. Add egg whites, sugar and cream of tartar; whisk until combined and sugar has dissolved, about 2 minutes. Transfer egg white mixture into a large bowl.
- Using an electric mixer on high speed, beat mixture until it becomes white and soft peaks form. Add vanilla. Continue beating until stiff peaks form.
- ASSEMBLY: Spread chilled ganache filling over the top of cake layer #1. Do not allow ganache to spread over the sides of the cake. Sprinkle crumbs over the ganache and gently spread a thin layer of marshmallow frosting on top. If marshmallow frosting spills over the sides of the cake, this is okay. Repeat for cake layer #2. Begin stacking starting with cake layer #1 on the bottom, place cake layer #2 on top and lastly place cake layer #3 above #2.
- Using an angled spatula, generously but evenly spread frosting around the top and sides of the stacked cake. If a “naked” cake design is desired, use less frosting. Scrape any excess frosting using a bench scraper or a large angled spatula. Chill in fridge for 15 minutes.
- Once room-temp ganache is set in a pourable state and cakes are chilled, evenly pour ganache over the top. Spread ganache to flow over the sides of the cake. Generously sprinkle crumbs. Arrange toasted marshmallows above the cake. Slice and ENJOY!
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Cuisine: American
Keywords: S’mores cake, Pumpkin Cake, Fall baking