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THE Best S'mores Cake | URBAN BAKES

THE Best S’mores Cake

  • Author: Connie
  • Total Time: 4 hours
  • Yield: 9-inch cake 1x




  • 10 tablespoons unsalted butter
  • 1 3/4 cup graham cracker crumbs
  • 4 tablespoons granulated sugar


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups boiling water
  • 1/2 cup cocoa powder
  • 4 ounces semisweet chocolate chips
  • 1 teaspoon instant espresso or instant coffee powder
  • 10 tablespoons unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons pure vanilla extract


  • 6 oz. semisweet chocolate chips
  • 2/3 cup heavy cream


  • 4 egg whites
  • 1 cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract


  1. Using a baking spray with flour, generously grease bottom and sides of 2 8 or 9-inch round baking pans; set aside.


  1. In 10-inch skillet over medium-high heat, melt butter until it becomes a dark golden brown and has a nutty aroma, 5 to 7 minutes. Note: if using softened butter, browning will be much faster, within 2 to 3 minutes.
  2. Quickly and carefully transfer browned butter to a medium bowl. Mix in graham cracker crumbs and sugar.
  3. Press half the crust mixture into the bottom of each of the two prepared baking pans. Use the back of a measuring cup to press the crust together to seal any gaps; set aside.


  1. Meanwhile, heat oven to 350 degrees F. In a medium bowl, whisk flour, baking soda, baking powder and salt; set aside.
  2. In another medium bowl, whisk boiling water, cocoa, chocolate chips and instant espresso or instant coffee until smooth.
  3. In a large bowl using an electric mixer cream butter and brown sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time. Add sour cream and vanilla and continue beating until well combined.
  4. On low speed, beat in flour mixture in 3 parts alternating with the chocolate mixture. Note: do not over beat. Mix until just combined. Divide and pour batter evenly over the prepared graham cracker crust.
  5. Bake for 25 to 30 minutes or until a toothpick inserted in center of each cake comes out clean. Be careful to not insert toothpick into the crust as this may cause a false reading of doneness.
  6. Allow cakes to cool in pans for 10 to 15 minutes. Place a plate over the cake pan and invert to release cake onto the plate. Using an oven-safe wired rack, gently place it over the graham cracker crust and invert to keep the cake right-side-up. Allow cakes to continue cooling to room temperature before pouring on the ganache.


  1. Meanwhile, place heavy cream in a 2-quart saucepan set over medium heat. Continue to heat heavy cream until hot, not simmer or boil. Remove and pour cream over chocolate chips. Gently stir until all chocolate has melted.
  2. Set aside to cool to room temperature or until ganache can be dropped by the spoonful.
  3. Once ganache is set and cakes are cooled, pour and even spread ganache over the cakes. Allow ganache to set in the refrigerator for 1 to 2 hours or overnight.


  1. 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.
  2. Using an electric mixer on high speed, beat mixture until it becomes white and soft peaks form. Add vanilla. Continue mixing until stiff peaks form.


  1. To create marshmallow clouds, place frosting into a piping bag; cut tip of bag. Twist the top of the bag and either hold dominant hand in place there or using a twist tie to prevent back flow of frosting. Using your dominant hand, rest bag at a 0 degree angle (vertically) about ½ to 1-inch over the top of the cake. Squeeze frosting and lift back to create the peak. Continue until the top of cake is covered in frosting.
  2. With the oven rack set in its highest position, turn on broiler. Place wire racks that is holding the cakes over a baking sheet and broil to create “toasted marshmallows,” about 1 minute. Note: Ensure no part of the cake and its frosting touches the broiler or the fire. Lower the position of the oven rack if the peaks are too high.
  3. Dust cake with extra graham cracker crumbs and drizzle with any remaining ganache. ENJOY!
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Cuisine: American
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