S’mores Sheet Cake

If there is anything that truly screams summer, it’s s’mores. Therefore, I can’t think of a better way to celebrate than with this S’mores Sheet Cake. A sweet, super moist cinnamon cake, topped with a rich dark chocolate ganache, and finished with your very own lightly toasted homemade marshmallow fluff. The cake is seriously spiced up with the warming flavors of cinnamon and baked to utter perfection to recreate the graham cracker. But, it’s the final touches that really makes this cake one of a kind! A silky smooth ganache melts slightly under the deliciously toasted (or, if you’re like me, slightly burnt!) marshmallow fluff. This perfectly sweet and spiced s’mores cake is so delicious. It’s truly the perfect thing for all your summertime baking!

s'mores cake on parchment with large marshmallows, graham crackers, and crumbs

About The Recipe

If you’re like me then there is no fonder memory than S’mores around the campfire with family and friends. Though, it never really was a campfire for us because.. I never actually went to camp, but the fact still remains. We would have bonfires growing up and there would always be enough graham crackers, hershey bars, and giant marshmallows to eat until our hearts were content.

I was always the kid who wanted burnt marshmallows. I still swear by them. They taste better burnt, you know?

But, that’s besides the point. The point is, with everything going on and the fact that I have long since moved from my childhood home, it’s gotten me reminiscing on some of my favorite memories of summer growing up. S’mores were a huge part of my childhood!

And, quite frankly, I haven’t had one in years.

vertical zoomed in shot of s'mores cake with a slice taken out of it

That’s where this s’mores cake comes in!

I ran the idea of making a s’mores cake by my mom and she loved it! What better way to eat your two favorite treats?

So, we combined our favorite things about a s’more and turned it into an elevated, but still super easy to make and just as delicious, cake! I couldn’t have been more happy with how this cake turned out.

A large and delicious cinnamon cake topped with two thick layers of chocolate ganache and marshmallow fluff. It is SO good and the perfect throwback to childhood!

two sliced cut from cake with graham crackers, crumbs, marshmallows, and a chocolate bar

Equipment Needed

Ingredients

For The Cake:

  • Flour
  • Sugar
  • Cinnamon
  • Baking Powder
  • Salt
  • Milk
  • Eggs
  • Vanila
  • Butter
flour, eggs, sugar, vanilla, milk, baking powder, cinnamon, salt, and butter in glass bowls

For The Ganache:

  • Chocolate
  • Milk
chocolate chips in a glass bowl and milk in a measuring cup

For The Marshmallow Fluff:

  • Gelatin
  • Sugar
  • Salt
  • Water
  • Corn Syrup
  • Vanilla
sugar, water, corn syrup, salt, vanilla, gelatin in bowls

Instructions

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.

Now, in a medium sized bowl, combine the eggs, milk, and vanilla.

Pour the milk mixture into the dry ingredients and mix until combined.

Add the melted butter and slowly mix until smooth and thoroughly incorporated.

Pour the cake batter into a greased 8 x 12 pan and bake at 350 for 25 minutes, or until golden brown and the cake tests done. Turn out onto a wire cooling rack and let cool.

cinnamon cake batter in a rectangular sheet pan

While the cake is baking, let’s make the ganache! Combine the milk and chocolate into a medium sized glass bowl. Place in the microwave for 30 second and stir. Repeat this process until chocolate is smooth and has completely melted. It should take, in total, about 2 minutes.

Cover with plastic wrap and set aside.

It’s now time to make the BEST part. Homemade marshmallow fluff!

In a mixer, pour water and sprinkle gelatin on top. Set aside.

water and gelatin in a mixer

In a small (but tall!) pot, combine the corn syrup and sugar.

corn syrup and sugar in a small pot

Place the mixture over medium-low heat and stir continually until it begins to bubble. Stop stirring and place a thermometer into the pot. Brush down the sides with water so the mixture doesn’t crystalize. Once the mixture hits 160, take off the heat and pour into gelatin mixture with the mixer running on high speed.

Let the mixer run for about 5 minutes. The marshmallow mixture should be smooth, light, and fluffy. Stir in the vanilla.

All of the components are done! It’s time finish the cake.

Putting It All Together

Okay, this is probably the best part. Turning all three of these components into a delicious and unforgettable cake. First, if you haven’t turned your cake out of the pan already, then do so now!

cinnamon cake on a wire cooling rack

Use an offset spatula or a rubber spatula to spoon and chocolate ganache across the cake. I kept it towards the middle but you could spread it all across the top. Whatever you choose!

chocolate ganache spread onto cinnamon cake

Now its time for the marshmallow fluff. You won’t be using all of it so, spoon desired amount all across the chocolate. It will be easier than trying to spread it from the middle. Keep the pressure light while you spread!

marshmallow fluff spread on top of ganache on cinnamon cake

You’re almost done! The finish touch, of course, is to use a blow torch and toast the marshmallow fluff to a beautifully golden brown.

s'mores cake on a piece of parchment with marshmallows, chocolate bar, and graham crackers

Serve immediately!

How To Store

Got left overs? No problem! If you have a steam table pan then you can go ahead and place it in that. If not, any container with a lid will work. You might just have to slice into individual servings before placing into the container.

You can also store these components separately, though I don’t recommend making the ganache or the marshmallow fluff ahead of time as they will set up in the fridge. But, feel free to go ahead and make the cake! You can store it in the fridge or freezer until the day you need it. Set it out on the counter a few hours ahead of time so it has time to thaw.

Just make sure you make the ganache and marshmallow fluff day of!

Substitutions

  • You can use store-bought marshmallow fluff, but it might not spread as well.
  • Don’t like dark chocolate? Don’t worry! Feel free to use semi-sweet or milk chocolate.
s'mores cake with a slice taken out of it with marshmallows and graham crackers

Expert Tips

  • You can make the cake ahead of time but not the ganache or marshmallow fluff.
  • The marshmallow fluff will become harder to cut through as it cools. I fixed this by hitting it with a blow torch for a few seconds to warm it back up.
  • The ganache will melt slightly.
  • You can store this cake in the fridge.
  • Make sure not to over mix the cake batter!
  • A thermometer is needed to make the marshmallow fluff. You may burn it or create candy if you cook it anymore than the recommended temperature.
  • You can make the ganache over a bain-marie (double boiler).

When you make this S’mores Sheet Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

s'mores cake on parchment with large marshmallows, graham crackers, and crumbs

S'Mores Sheet Cake

Traci
A sweet cinnamon spiced cake, topped with a rich dark chocolate ganache, and finished with a homemade marshmallow fluff! This S'more Sheet Cake is the ultimate summertime baking treat.
4 from 1 vote
Prep Time 25 mins
Cook Time 40 mins
Additional Time 2 hrs
Total Time 3 hrs 5 mins
Course Cakes and Cupcakes
Cuisine American
Servings 1 8"x12" cake
Calories 376 kcal

Ingredients
 

Cinnamon Cake

  • 3 cups all purpose flour
  • 2 cups sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 Tablespoon cinnamon
  • 3 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • ¾ cup unsalted butter melted

Chocolate Ganache

  • 1 cup semisweet chocolate chips
  • 1 cup heavy cream

Marshmallow Topping

  • 1 ½ packages unflavored gelatin
  • ½ cup water divided
  • ¾ cup sugar
  • teaspoon salt
  • ½ cup corn syrup
  • 1 ½ teaspoons vanilla

Instructions

Cinnamon Cake:

  • Preheat oven to 350 degrees.
  • Spray an 8"x12" pan with baking spray. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Set aside.
  • Beat eggs, milk, and vanilla together.
  • Add wet ingredients to dry ingredients and whisk to combine.
  • Stir in melted butter.
  • Pour into prepared pan and bake for about 25 minutes, until cake tests done.

Ganache:

  • Place chocolate in a medium heatproof bowl. Set aside.
  • Heat cream on stove until it bubbles around the edges.
  • Pour over chocolate.
  • Let stand for 15 minutes.
  • Gently stir until completely combined and smooth.
  • Cover ganache with a piece of plastic wrap touching the chocolate to prevent skimming.
  • Place in refrigerator for 20-30 minutes, until it thickens.

Marshmallow Topping:

  • Combine gelatin and 1/4 cup water in the bowl of a stand mixer.
  • In a saucepan, combine remaining 1/4 cup water, sugar, salt, and corn syrup.
  • Cook over medium heat until sugar dissolves, stirring constantly.
  • Once sugar is dissolved, stop stirring.
  • Brush the sides of the pan down with a pastry brush dipped in warm water.
  • Allow to cook, without stirring, to 240 degrees on a candy thermometer.
  • Remove from heat.
  • With mixer running at low speed, slowly pour in syrup.
  • Continue beating for 5 - 10 minutes, until thickened but still soft.

How To Assemble:

  • Spread chocolate ganache on top of cooled cake.
  • Let sit for about 5 minutes, until firm.
  • Spread marshmallow topping on cake.
  • Using a kitchen torch, brown the marshmallow topping.

Notes

  • You can make the cake ahead of time but not the ganache or marshmallow fluff.
  • The marshmallow fluff will become harder to cut through as it cools. I fixed this by hitting it with a blow torch for a few seconds to warm it back up.
  • The ganache will melt slightly.
  • You can store this cake in the fridge.
  • Make sure not to over mix the cake batter!
  • A thermometer is needed to make the marshmallow fluff. You may burn it or create candy if you cook it anymore than the recommended temperature.
  • You can make the ganache over a bain-marie (double boiler).

Nutrition

Serving: 1sliceCalories: 376kcalCarbohydrates: 59gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 79mgSodium: 329mgFiber: 1gSugar: 33g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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2 Comments

    1. Hi Joanne! This recipe was not written for a broiler because it would melt the ganache completely. You could definitely try adding the marshmallow on top of the cake and running it under the broiler and then adding the ganache on top! It’ll be messier, the ganache really won’t stick to the marshmallow, but it might work. I hope this helps. Let us know if we can do anything else! Xo, Caylie.