Welcome to the 12 Cakes of December celebration! I am thrilled to be participating alongside eleven other incredible bloggers, each bringing you a unique cake creation every day. It has been an absolute joy to be part of this festive baking series, and today, on the fourth day, it’s my turn to share my special contribution with you!

My S’mores Cake Journey: Lessons Learned from a Home Baker

For my contribution, I chose to tackle a S’mores Cake. It felt like a slightly ambitious undertaking for someone who doesn’t frequently bake elaborate layered cakes or possess expert decorating skills, but I embraced the challenge wholeheartedly. This experience, however, proved to be a fantastic learning curve, and I’ve come away with some truly invaluable insights that I’m excited to share with fellow home bakers:

1. The Elusive Crumb Coat: A Baker’s Best Friend
   I realized, perhaps too late, my desperate need for a cake decorating course. The legendary “crumb coat” that professional cake decorators consistently rave about? Yes, that crucial step. I confess, I wasn’t quite sure what it entailed, let alone how to apply it effectively. This is definitely one of those “things that should’ve been brought to my attention YESTERDAY!!!” (Can you name the movie reference?) For any aspiring cake decorator, understanding and executing a proper crumb coat is paramount. It’s the secret to a smooth, flawless final frosting layer, preventing any stray cake crumbs from mingling with your beautiful outer shell. A quick YouTube tutorial or a dedicated class is now at the top of my baking to-do list!
2. The Perils of Procrastination in the Kitchen
   Procrastination, it turns out, is decidedly not my friend, especially when it comes to baking. I often find myself enjoying the thrill of waiting until the last minute, a habit that has, admittedly, followed me throughout life. Yet, this behavior consistently leads to an unnecessary amount of stress! Baking this cake just yesterday underscored this point vividly. The frantic rush and looming deadlines were a stark reminder that I no longer want to operate this way in the kitchen. While a relaxing glass of wine at the end of the day certainly helped de-stress, I’m committed to breaking this cycle and adopting a more organized approach to my baking projects. It’s also a better example to set for my children.
3. Managing Expectations: Pinterest vs. Reality
   My expectations for my own creations are, frankly, WAY TOO FREAKIN’ HIGH!!! I invariably conjure up these elaborate, picture-perfect images in my mind of what the finished product should look like. The reality, more often than not, looks absolutely nothing like that. In fact, I don’t recall a single instance where my creation looked even *better* than the mental image. It’s a humbling reminder that perhaps I need to approach each baking project with a clean slate, free from preconceived notions or unrealistic comparisons. It’s high time I stopped comparing my genuine, heartfelt efforts to the meticulously styled, often professional, masterpieces I constantly scroll past on Pinterest. *sigh*
4. Strategic Snacking: Fueling the Baker, Not the Belly
   When crafting a cake packed with sugar, it’s essential to have some healthier snacks on hand. Keep fresh fruit nearby, readily available for nibbling. This simple strategy can help you resist the irresistible temptation to constantly sample the batter, the luscious filling, the decadent frosting, or that stray candy bar. Trust me, avoiding excessive pre-tasting can save you from a sugar-induced headache later—a headache that, ironically, you might otherwise try to relieve with another glass of wine!

On a lighter note, I also made an interesting discovery in our new home: the kitchen floor is undeniably slanted. How did I deduce this? Well, let’s just say a few unexpected spills and wobbles during my baking marathon provided ample evidence!

The Culinary Foundation: Recipe Inspiration

This delightful S’mores Cake recipe was thoughtfully adapted from my cherished New Doubleday Cookbook, specifically pages 804 and 823. Authored by the talented Jean Anderson and Elaine Hanna, and published by Doubleday, a division of Bantam Doubleday Dell Publishing Group, Inc., an imprint of Random House, Inc., this cookbook is a foundational resource in my kitchen. (ISBN 0-385-19577-X).

A Glimpse into the Baking Process: Visual Diary

Join me as we walk through the creation of this S’mores Cake, step by step, with a visual chronicle of the journey:

The Devil’s Food Cake batter takes shape: Witnessing the deep, dark chocolate batter come together is the first exciting step in building our S’mores masterpiece. The cocoa and chocolate morsels promise an intensely satisfying cake base.

The Vanilla Cream Filling, cooling to perfection: This image shows our creamy vanilla filling, cooling down to room temperature before the crushed graham crackers are folded in. Patience is key here for the perfect texture.

The triumphant Marshmallow Frosting: Behold the cloud-like, glossy marshmallow frosting, whipped to stiff peaks and ready to crown our cake. Its airy texture is the perfect counterpoint to the rich cake and filling.

Layering the Delight: Here, the delicious graham cracker vanilla cream filling is carefully spread atop the first layer of cake. Yes, it’s dripping slightly – a true testament to its generous and delectable consistency!

Frosted and Awaiting its Fiery Kiss: Our S’mores Cake, fully assembled and cloaked in its pristine marshmallow frosting, stands tall and proud. It’s now perfectly poised for the exciting torching process, ready to achieve that iconic golden-brown char.

Toasted to Perfection: The final masterpiece! The marshmallow frosting has been beautifully toasted, creating that irresistible golden-brown hue and smoky aroma that defines a true S’mores experience. Ready to be served and savored!

The Ultimate S’mores Cake Recipe

This recipe yields one glorious 9-inch, two-layer cake, perfect for approximately 16 servings of pure delight.

Ingredients

For the Devil’s Food Cake (Two 9-inch layers)

• 2 cups sifted cake flour
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 1 1/4 cups milk, divided
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 teaspoon baking powder
• 1 cup dark chocolate morsels

For the Graham Cracker Vanilla Cream Filling (Enough for a 9-inch double layer cake)

• 2 tablespoons cornstarch
• 1/3 cup granulated sugar
• 3/4 cup milk
• 1 large egg yolk, lightly beaten with 1/4 cup milk
• 1 teaspoon vanilla extract
• 9 Graham crackers, coarsely crushed

For the Marshmallow Frosting (Makes approximately 5 cups, plenty for the entire cake)

This fantastic marshmallow frosting recipe can be found in detail here on Chowhound. It’s a reliable recipe that delivers perfect results every time.

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• Pinch of fine sea salt
• 1 teaspoon vanilla extract

Directions

Preparing the Devil’s Food Cake

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare two 9-inch round cake pans by lining the bottoms with wax paper. Do not grease the sides.
2. In the bowl of an electric mixer, sift together the cake flour, granulated sugar, cocoa powder, baking soda, and salt. Sifting ensures a light, airy texture and helps prevent lumps.
3. Add the vegetable shortening in pieces to the dry ingredients. Then, pour in 3/4 cup of the milk and the vanilla extract.
4. Mix at the lowest speed for just 15 seconds to gently blend the ingredients. To prevent splatters, you might want to drape a clean kitchen towel loosely over your mixer bowl.
5. Increase the speed to medium and beat for 2 minutes, ensuring you scrape the sides of the bowl once or twice with a spatula to incorporate all ingredients evenly.
6. Add the remaining 1/2 cup of milk, the eggs, and the baking powder to the bowl. Mix for an additional 2 minutes at medium speed until the batter is smooth and well combined. Finally, gently fold in the dark chocolate morsels.
7. Divide the rich cake batter evenly between the two prepared cake pans.
8. Bake for 40-45 minutes, or until the cakes begin to shrink slightly from the sides of the pans and spring back lightly when touched in the center.
9. Allow the cakes to cool on wire racks for 5 minutes in their pans. Then, carefully invert them onto the racks to remove them from the pans.
10. Remove the wax paper from the bottoms, turn the cakes right-side up, and let them cool completely on the wire racks before attempting to assemble. This step is crucial to prevent the filling and frosting from melting or sliding off.

Crafting the Graham Cracker Vanilla Cream Filling

Prepare this delectable filling while your cakes are baking to save time.

1. In a small saucepan, combine the cornstarch, granulated sugar, and 3/4 cup milk. Whisk constantly over medium heat until the mixture comes to a full boil and thickens considerably. Continue to boil for an additional 30 seconds to ensure the cornstarch is fully cooked.
2. Remove the saucepan from the heat. In a separate small bowl, lightly beat the egg yolk with the remaining 1/4 cup milk. Slowly whisk a small amount of the hot milk mixture into the egg yolk mixture to temper the eggs. This prevents the yolk from scrambling.
3. Gradually return the tempered egg yolk mixture to the saucepan, whisking constantly to ensure it fully incorporates into the hot filling without curdling.
4. Stir in the vanilla extract. Allow the filling to cool completely to room temperature.
5. Just before you are ready to assemble the cake, fold in the coarsely crushed graham crackers. This keeps them from becoming too soggy and maintains their delightful texture.

Making the Marshmallow Frosting

1. Fill a medium saucepan with about 1 inch of water and bring it to a gentle simmer over medium heat.
2. In the clean, heatproof bowl of an electric mixer, combine the egg whites, granulated sugar, cream of tartar, and a pinch of fine sea salt. Whisk these ingredients by hand to combine them thoroughly.
3. Place the bowl over the simmering saucepan, ensuring that the bottom of the bowl does not touch the water.
4. Heat the egg mixture, whisking constantly, until the sugar has fully dissolved and the mixture feels hot to the touch (it should register approximately 120 degrees F on an instant-read thermometer), which usually takes about 6 minutes. You’ll notice the mixture becoming smooth, with no grainy feel from undissolved sugar.
5. Transfer the bowl to your electric mixer fitted with the whisk attachment. Turn the mixer on to medium speed and whisk for 1 minute.
6. Increase the speed to high and continue whisking until stiff, glossy peaks form, which typically takes about 5 minutes more. The frosting will be thick and shiny.
7. Add the vanilla extract and mix again until just incorporated, for about an additional minute.
8. Use the marshmallow frosting immediately for the best results, or store it in an airtight container at room temperature for up to 3 hours.

Assembly: Bringing the S’mores Cake Together

1. Carefully place one of the cooled cake layers onto your chosen cake stand or serving plate.
2. Generously spoon the graham cracker vanilla cream filling on top of the first cake layer, spreading it evenly but leaving a small border around the edges.
3. Gently place the second cake layer directly on top of the filling.
4. Now for the crucial “crumb coat” step! This is where that base layer of frosting comes into play. It’s a thin layer of frosting applied to seal in any loose crumbs from the cake or filling, preventing them from mixing into your final, pristine outer layer of frosting. I highly recommend watching a YouTube tutorial on how to apply a crumb coat effectively, as my explanation may not do it justice!
5. Once the crumb coat is set (it helps to chill the cake for 15-20 minutes), proceed to spread the marshmallow frosting generously over the top and sides of the entire cake, creating a smooth and elegant finish.
6. Now comes the FUN part – the torching! Grab your kitchen torch and get ready to transform your cake. Carefully move the flame around the marshmallow frosting, watching as it browns and gets beautifully toasted. Keep the torch moving to achieve an even, golden-brown hue across the entire surface, being careful not to blacken it in any one spot. The smoky, caramelized aroma will fill your kitchen, signaling that S’mores perfection is at hand.

The Verdict: My S’mores Cake Review

I rate all my homemade creations on a scale of 1-4, with 4 being the absolute best. This S’mores Cake earned a solid rating of 2.75 rolling pins, landing somewhere between 2 1/2 and 3. Here’s a breakdown of my thoughts on each component:

• The Devil’s Food Cake: This layer was truly delicious. The rich chocolate flavor, combined with the delightful texture from the dark chocolate morsels mixed in, made for a superb cake base.
• The Graham Cracker Vanilla Filling: I personally found this filling to be just “okay,” but interestingly, Mr. 365 (my significant other) absolutely loved it, declaring it the best part of the entire cake! Taste is subjective, after all!
• The Marshmallow Frosting: This frosting was undeniably delightful, especially once toasted. The caramelized sweetness and slightly smoky notes were the perfect finish.

Perhaps my judgment was slightly skewed because I had indulged in a bit too much of the pre-baked product – a baker’s hazard! By the time the final assembled cake was ready, my sweet tooth was already quite satisfied. We’re also not typically huge cake eaters in our household. So, if anyone in the neighborhood is looking for a fantastic dessert, please, feel free to drop by! We’d love for you to join us, sit, chat, enjoy a refreshing glass of milk, and I’ll gladly offer you a huge, generous piece of this S’mores Cake!

Oh, and speaking of the fun part, if you’re looking to achieve that perfect toasted marshmallow finish, you can find the AWESOME kitchen torch I use by visiting my ‘Things in My Kitchen’ page HERE. Just scroll down a bit, and you’ll spot it!

Just a quick note for future enjoyment: I found this cake tasted even better the morning after it was made compared to the night it was assembled. When covering the cake for storage, be sure to use toothpicks to elevate the tin foil or plastic wrap. This prevents the wrap from sticking directly to the delicate marshmallow frosting and pulling it off when removed. Ask me how I know that… trust me, you’ll want to avoid that sticky situation!

Don’t forget to check out the 365 Days of Baking Facebook page every day. Be sure to scroll back through the past three days as well to see all the absolutely GORGEOUS cakes these talented ladies are sharing! You won’t want to miss a single one.

Sending you all big baking hugs and delicious muffins!