Chocolate Sponge, Marshmallow Fluff Buttercream Frosting, Toasted Marshmallows and Crushed Biscuits make the ultimate S’mores Cake to end all S’mores. Easy, Delicious, and Sweet…yum.
I’ve been wanting to make a S’mores Cake for a good while now, but I knew I should wait till Autumn and Halloween/Guy Fawkes time to post it. Bonfire Night is great, and I always make an awkward UK version of S’mores with Digestives, but it’s still damn delicious.
What can you not like about Marshmallow, Chocolate and Biscuits all smooshy and melted together? YUMMY. Like seriously, it’s not necessarily for the people who don’t like very sweet things, BUT OH MY DAYS ITS DELICIOUS.
I went for a Chocolate Cake to keep with the theme of Chocolate and Marshmallow together, but you could easily just make it a plain sponge instead by using 400g of Self Raising Flour and removing the Cocoa Powder from the recipe. It depends on what you like, but I was craving Chocolate so.
I used the same sponge recipe as I did the other day with my Halloween Drip Cake, but that’s just because I love it. Notes below in the ‘Tips and Ideas’ section about how to make a smaller version!
I then based the buttercream recipe on my S’mores Cupcakes post. However, instead of just doubling the recipe, I decided to still only use one tub of Marshmallow fluff so that the recipe wasn’t too slack. I’ve tried it in the past and I wouldn’t say it the best for covering the sides, so only using one tub made it the perfect amount. Just sweet enough as well!
I realise that this recipe is slightly lacking in the biscuit department, but I wasn’t too sure on how else to introduce it to the mix. American recipes I have seen have used graham crackers in the sponge mix, but I wasn’t sure how well this would work with Digestives.
You could add biscuits between each layer, and some mini marshmallows if you like, but I reckon the biscuits might go soggy whereas the ones on top of the chocolate don’t. It’s up to you, but the cake is delicious as it is either way. I think after the success of my Oreo Drip Cake, I reckon you’ll adore this too.
I like the idea of a Semi-Naked cake, so I never have the thickest amount of buttercream on the sides, but as you will naturally have a little leftover if you do the scraping method, you can just slather it back on to use it up again if you wish. I tend to eat the leftover Marshmallow Fluff Buttercream Frosting with some spare digestives and such… my bad… but jeez its so delicious!
I, however, do use Dark Chocolate in this in comparison to Milk Chocolate to counteract the sweetness of the Frosting, as I personally think using Milk Chocolate would be too much. If you do still struggle with sweet things even with using Dark Chocolate, you could try adding some salt to the chocolate drip and have the saltiness to combat it instead. I hope you love this recipe as much as I did, enjoy! x
S’mores Drip Cake!
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Ingredients
Cake
- 400 g Unsalted Butter
- 400 g Light Brown Sugar
- 8 Medium Eggs
- 325 g Self Raising Flour
- 75 g Cocoa Powder
- 2 tsp Baking Powder
Marshmallow Frosting
- 400 g Unsalted Butter (room temp)
- 850 g Icing Sugar
- 1 tsp Vanilla Extract
- 1x tub Marshmallow Fluff (200g)
Decoration
- 150 g Dark Chocolate
- 1-2 tbsp Vegetable/Sunflower Oil
- Marshmallows
- Biscuit Crumbs
Instructions
For the Cake!
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Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.
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In a stand mixer, beat together the butter and light brown sugar until light and fluffy.
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Add in the flour, cocoa powder, beaten eggs, baking powder and beat again briefly till combined – try not to over beat the mixture!
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Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.
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Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.
For the Frosting!
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In a stand mixer, beat the room temperature butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined.
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Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.
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Add in the tub of Marshmallow Fluff and beat again – till wonderfully combined!
For the Decoration!
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Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer. Only use about 2-3 tbsps of buttercream per layer so that you have enough to decorate with!
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With the leftover buttercream, as you can see, I covered the sides (and top) too! Do a first layer of around the edge and top using a large metal scraper and refrigerate for 10 minutes.
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Repeat again with a slightly thicker layer of buttercream. I slather it on all over using an offset spatula and then run the metal scraper round until its smooth. You put more on compared to what will stay on because when you smooth it over, you will naturally scrape some back off again.
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Refrigerate the cake for about 20 minutes (if you can) to firm it up.
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Once finished, melt the Dark Chocolate in a heatproof bowl until melted. Add in 1tbsp of oil and beat till smooth, continue to add oil till you get to a drippy consistency. I use 2tbsps of Oil for Dark Chocolate drips, but some chocolates might need more or less.
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Using disposable piping bags, pipe it around the edge of the cake, edging over slight bits to create the drip. You don’t need to use too much per drip as it’ll drop quite far down by itself! Fill in the top in with the rest of the chocolate so the top is also covered.
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Add some larger marshmallows around the edge of the top of the cake and toast them slightly with a blowtorch for a bonfire marshmallow effect. Crush over some biscuits and leave the chocolate to finish setting! Enjoy!
Notes
- You can tell the cake is cooked because when its not done it’ll make a bubbling/crackling sound, whereas when it is done, the sound will have stopped!
- You could add in some mini marshmallows between each layer, as well as some biscuits if you like to make it extra S’moresy!
- All of the decorations are completely optional – but I love this style of cake! To make a smaller version of the cake, use:
- Two 8″cake tins
- 300g Butter
- 300g Sugar
- 245g Flour
- 55g Cocoa Powder
- 1.5tsps baking powder
- It might take an extra 5-10 minutes to bake
- Use 2/3 of the decoration recipes!
- You obviously don’t have to make straight edged buttercream if you don’t want to, but I just like the look of it! You can slather it on, and it’ll still taste damn delicious.
- However, if you do want to make it like this, I seriously recommend using a metal scraper for the decoration of the buttercream, and the disposable piping bags.. I wouldn’t be anywhere without them!
- This cake will last in an airtight container for 3 days!
ENJOY!
Find my other Cake & S’mores Recipes on my Recipes Page!
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J x
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