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!

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.

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!

Equipment Needed

• 8 x 12 Cake Pan
• Mixing Bowls
• Baking Spray
• Cake Tester
• A Small Pot
• Thermometer
• A Mixer
• Blowtorch

Ingredients

For The Cake:

• Flour
• Sugar
• Cinnamon
• Baking Powder
• Salt
• Milk
• Eggs
• Vanila
• Butter

For The Ganache:

• Chocolate
• Milk

For The Marshmallow Fluff:

• Gelatin
• Sugar
• Salt
• Water
• Corn Syrup
• Vanilla

Instructions

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

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

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

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

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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.

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.

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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.

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

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.

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

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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!

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!

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!

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.

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.

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.