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S'mores Batter Cake

Prep Time 2 hours
Cook Time 55 minutes
Chill Time 12 hours
Total Time 14 hours 55 minutes
Servings: 1 tall 6-inch cake
Course: Dessert
Cuisine: American

Ingredients
  

Day 1
Graham Cracker Cake
Dry Ingredients
  • 160 g 1⅓ cups all-purpose flour
  • 140 g 1⅓ cups finely ground graham cracker crumbs
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Pinch cinnamon optional
Wet Ingredients
  • 140 g 10 tbsp unsalted butter, softened
  • 150 g ¾ cup light brown sugar
  • 40 g 3 tbsp granulated sugar
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 100 g ⅓ cup + 1 tbsp sour cream, room temperature
  • 120 g ½ cup whole milk, room temperature
  • 70 g 3 tbsp + 1 tsp honey
  • 2 tsp vanilla extract
Graham Soak
Ingredients
  • 35 g 2½ tbsp whole milk
  • 15 g 2 tsp honey
  • Pinch salt
  • ¼ tsp vanilla extract
Graham Crumble
Ingredients
  • 90 g 1 cup graham cracker crumbs
  • 30 g 2 tbsp melted unsalted butter
  • 15 g 1 tbsp light brown sugar
  • Pinch salt
Day 2
Graham Cracker Batter Filling
Ingredients
  • 115 g ½ cup unsalted butter, softened
  • 75 g ⅓ cup light brown sugar
  • 20 g 1½ tbsp granulated sugar
  • 140 g 1⅓ cups finely ground graham cracker crumbs
  • 56 g about ½ cup heat-treated all-purpose flour
  • 35 g 1½ tbsp honey
  • 46 g 3 tbsp sour cream
  • 1 tsp vanilla extract
  • ½ tsp salt
Toasted Marshmallow Filling
Ingredients
  • 300 g about 10½ oz large marshmallows
  • 150 g about ½ cup Marshmallow Fluff
  • 60 g ¼ cup unsalted butter, softened
  • 40 g ⅓ cup powdered sugar
  • ¼ tsp salt
Soft Milk Chocolate Ganache
Ingredients
  • 180 g about 1 cup milk chocolate, finely chopped
  • 180 g ¾ cup heavy cream
  • 30 g 2 tbsp unsalted butter
  • Pinch salt
Vanilla Buttercream (For Dams Only)
Ingredients
  • 113 g ½ cup unsalted butter, softened
  • 180 g 1½ cups powdered sugar
  • 10 –15 g 2–3 tsp heavy cream
  • 1 tsp vanilla bean paste
  • Pinch salt

Equipment

  • 2 6-inch cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk and rubber spatula
  • Offset spatula
  • Digital kitchen scale
  • Serrated knife, or cake sorting tool
  • Small sheet pan
  • Small blender or food processor
  • Kitchen torch
  • Acetate cake collar
  • Piping bag, or ziplock bag

Method
 

Day 1
    Graham Cracker Cake
      Instructions
      1. Preheat the oven to 335°F (168°C). Grease and line two 6-inch cake pans with parchment paper.
      2. In a medium bowl, whisk together 160 g (1⅓ cups) flour, 140 g (1⅓ cups) graham cracker crumbs, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and a pinch of cinnamon.
      3. In the bowl of a stand mixer fitted with the paddle attachment, beat 140 g (10 tablespoons) softened butter, 150 g (¾ cup) brown sugar, and 40 g (3 tablespoons) granulated sugar for 3–4 minutes, until light and fluffy.
      4. Beat in 2 room-temperature eggs and 2 room-temperature egg yolks, one at a time.
      5. Mix in 100 g (⅓ cup + 1 tablespoon) room-temperature sour cream, 70 g (3 tablespoons + 1 teaspoon) honey, and 2 teaspoons vanilla until smooth.
      6. Add half of the dry ingredients and mix just until combined.
      7. Pour in 120 g (½ cup) room-temperature whole milk and mix until incorporated.
      8. Add the remaining dry ingredients and mix just until no dry streaks remain.
      9. Divide the batter evenly between the prepared pans.
      10. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
      11. Cool in the pans for 15 minutes, then turn onto a cooling rack to cool completely.
      12. Wrap tightly and refrigerate overnight.
      Graham Soak
        Instructions
        1. Combine 35 g (2½ tablespoons) whole milk, 15 g (2 teaspoons) honey, a pinch of salt, and ¼ teaspoon vanilla in a small saucepan.
        2. Warm over low heat just until the honey dissolves.
        3. Cool completely.
        Graham Crumble
          Instructions
          1. Preheat the oven to 350°F.
          2. Stir together 90 g (1 cup) graham cracker crumbs, 15 g (1 tablespoon) brown sugar, a pinch of salt, and 30 g (2 tablespoons) melted butter until evenly moistened.
          3. Spread onto a parchment-lined baking sheet.
          4. Bake for 8–10 minutes, stirring once halfway through.
          5. Cool completely before storing in an airtight container until ready to decorate.
          Make Ahead
          1. Wrap the cakes tightly and refrigerate overnight.
          2. Refrigerate the graham soak.
          3. Store the graham crumble in an airtight container at room temperature.
          Day 2
            Graham Cracker Batter Filling
              Instructions
              1. I personally like to heat-treat my flour by microwaving it in short intervals, stirring between each, until evenly heated. (See note at the bottom of the recipe.)
              2. In the bowl of a stand mixer fitted with the paddle attachment, beat 115 g (½ cup) softened butter, 75 g (⅓ cup) brown sugar, and 20 g (1½ tablespoons) granulated sugar until smooth and creamy.
              3. Add 35 g (1½ tablespoons) honey, 46 g (3 tablespoons) sour cream, 1 teaspoon vanilla, and ½ teaspoon salt, mixing until smooth.
              4. Mix in 140 g (1⅓ cups) graham cracker crumbs and 56 g (about ½ cup) heat-treated flour just until combined.
              5. Set aside while you prepare the remaining fillings.
              Toasted Marshmallow Filling
                Instructions
                1. Spread 300 g large marshmallows onto a parchment-lined baking sheet.
                2. Using a kitchen torch, toast the marshmallows until deeply golden on all sides.
                3. Immediately transfer the hot marshmallows to the bowl of a stand mixer along with 60 g (¼ cup) softened butter.
                4. Beat until mostly smooth.
                5. The marshmallow will climb up the paddle several times. Stop the mixer as needed and scrape or push the marshmallow back into the bowl before continuing to mix.
                6. Add 150 g (½ cup) Marshmallow Fluff and beat until combined.
                7. Add 40 g (⅓ cup) powdered sugar and ¼ teaspoon salt and beat until smooth.
                Soft Milk Chocolate Ganache
                  Instructions
                  1. Place 180 g milk chocolate, 30 g (2 tablespoons) butter, and a pinch of salt into a heatproof bowl.
                  2. Heat 180 g (¾ cup) heavy cream until steaming but not boiling.
                  3. Pour the hot cream over the chocolate.
                  4. Let sit for 2–3 minutes.
                  5. Whisk until completely smooth.
                  6. Allow the ganache to cool until thickened to a spreadable consistency before assembling the cake.
                  Vanilla Buttercream (For Dams Only)
                    Instructions
                    1. Beat 113 g (½ cup) softened butter until smooth and creamy.
                    2. Add 180 g (1½ cups) powdered sugar, 1 teaspoon vanilla bean paste, and a pinch of salt. Mix on low until incorporated.
                    3. Add 10–15 g (2–3 teaspoons) heavy cream until the buttercream reaches a smooth, pipeable consistency.
                    4. Beat on medium-high for 2–3 minutes until light and fluffy.
                    5. Transfer to a piping bag fitted with a round tip.
                    Before You Assemble
                      You should now have:
                      1. Graham cracker cake layers
                      2. Graham soak
                      3. Graham crumble
                      4. Graham cracker batter filling
                      5. Toasted marshmallow filling
                      6. Milk chocolate ganache
                      7. Vanilla buttercream
                      Everything is ready to assemble.
                        Assembly
                        1. If needed, level the tops of the cakes, then torte each cake horizontally to create 4 even cake layers.
                        2. Line the bottom of a clean 6-inch cake pan with a parchment paper circle, allowing enough parchment to hang over the sides so you can easily lift the finished cake out later.
                        3. Line the inside of the pan with an acetate cake collar.
                        4. Place the first cake layer into the prepared pan.
                        5. Using a pastry brush, lightly brush the cake with some of the graham soak.
                        6. Pipe a ring of the vanilla buttercream around the edge of the cake to create a dam.
                        7. Spread an even layer of the milk chocolate ganache inside the buttercream dam.
                        8. Freeze for 5–10 minutes, or until the ganache is firm.
                        9. Spoon the toasted marshmallow filling over the ganache. Don't worry about spreading it perfectly—it will naturally settle and spread after a few minutes.
                        10. Freeze for another 5–10 minutes.
                        11. Spread an even layer of the graham cracker batter filling over the marshmallow filling.
                        12. Sprinkle with graham cracker crumbs.
                        13. Top with the next cake layer and gently press into place.
                        14. Repeat the layering process until all four cake layers have been used.
                        15. Refrigerate the assembled cake for at least 4 hours, preferably overnight.
                        16. When ready to decorate, gently lift the cake from the pan using the parchment overhang. Remove the parchment and carefully peel away the acetate collar before decorating.
                        Decorating
                        1. Once the cake has chilled completely, carefully lift it out of the pan using the parchment paper overhang. Remove the parchment from the bottom and gently peel away the acetate collar.
                        2. Spread the remaining milk chocolate ganache evenly over the top of the cake using an offset spatula. Put in freezer 5-10 minutes until set.
                        3. Sprinkle generously with the graham crumble.
                        4. Arrange large marshmallows over the top of the cake.
                        5. Using a kitchen torch, toast the marshmallows until deeply golden and caramelized.

                        Notes

                        • I highly recommend using a kitchen scale for the most accurate results.
                        • Freeze the cake briefly after adding the ganache and again after adding the toasted marshmallow filling. These short freezes make assembly much easier and help keep the layers even.
                        • This cake is intentionally a little messy—just like a real campfire s'more. As it comes to room temperature, the marshmallow filling softens into the perfect gooey texture.
                        • For the cleanest slices, refrigerate the cake until fully set, then let it sit at room temperature for 20–30 minutes before serving.

                        Storage

                        Store covered in the refrigerator for up to 4 days.
                        For the best texture and flavor, allow the cake to sit at room temperature for 20–30 minutes before slicing and serving.

                        Graham Cracker Batter Filling Note

                        This filling contains unbaked flour. I personally like to heat-treat my flour before using it by either spreading it on a parchment-lined baking sheet and baking it at 300°F for 5–7 minutes, or microwaving it in short intervals, stirring between each, until evenly heated. You can also use commercially heat-treated flour for the filling. Please use your own judgment and follow current food safety recommendations when preparing and consuming recipes containing uncooked flour.

                        Raw Flour Disclaimer

                        The FDA recommends using commercially heat-treated flour because regular flour is a raw agricultural product. Commercially heat-treated flour can be purchased online. If you choose to use regular flour or attempt home heat treatment, you do so at your own discretion and assume any associated food safety risks. Please refer to current FDA guidance before consuming raw flour.