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Smores peanut butter cake on a wood cake stand

S'mores Peanut Butter Cake

Stephanie Rutherford
Triple layer chocolate cake with graham cracker crust, peanut butter marshmallow filling, chocolate ganache filling, peanut butter buttercream, and chocolate ganache drip. On top are 4 jumbo toasted marshmallows.
Prep Time 40 mins
Cook Time 18 mins
Decorating Time 1 hr
Total Time 1 hr 58 mins
Course Dessert
Cuisine American
Servings 15 slices
Calories 674 kcal

Ingredients
  

The Cake

  • 3 cups Graham cracker crumbs
  • 4 1/2 TBSP Packed light of dark brown sugar
  • 6 TBSP Melted Butter
  • 2 cups Cake flour
  • 1 3/4 cups White granulated sugar
  • 3/4 cup Dark 100% unsweetened cocoa powder
  • 2 tsp Baking soda
  • 3/4 tsp Baking powder
  • 1 tsp Salt
  • 1 1/8 cup Buttermilk room temperature
  • 1/2 cup Oil canola or vegetable
  • 3 Large eggs room temperature
  • 1 cup Steaming water
  • 1 tsp Pure vanilla extract

Peanut Butter Marshmallow Creme

  • 3/4 cup Creamy peanut butter
  • 3/4 cup Marshmallow creme
  • 3/4 tsp Ground cinnamon
  • 3 TBSP Milk
  • 3 TBSP Powdered Sugar

Chocolate Ganache Filling

  • 1/8 cup Heavy cream
  • 1/4 cup Semi-sweet chocolate chips

Peanut Butter Buttercream

  • 1 1/2 cup Slightly cold butter
  • 1 cup Creamy peanut butter
  • 1 TBSP Pure vanilla extract
  • 6 cups Sifted powdered sugar
  • 1/4 cup Heavy whipping cream

Chocolate ganache drip

  • 1 cup Semi-sweet chocolate chip
  • 3/4 cup Heavy whipping cream
  • 1/4 cup Graham cracker crumbs
  • 4 Jumbo marshmallow

Instructions
 

The Cake

  • Preheat the oven to 350F. Spray 3 8X2 round cake pans with a non stick spray. Place an 8 inch parchment circle on the bottom of each cake pan. Spray again with a non stick spray.
  • Using a food processor, pulse the graham crackers until a fine crumb forms. In a small bowl, combine graham cracker crumbs, melted butter, and brown sugar. Use a food scale to separate the graham cracker crust evenly through the 3 cake pans. Use your hands to compact the crust. Bake all 3 crusts for 7 minutes.
  • Sift together the cake flour, sugar, baking soda, baking powder, cocoa powder, and salt in a large bowl and set aside. Using a mixer, combine buttermilk, oil, vanilla, and eggs. Slowly add in the steaming water. Slowly add in the dry ingredients.
  • Use a food scale again to evenly spread out the batter between the 3 cake pans on top of graham cracker crusts. Bake cake for 17-22 minutes. Cake is finished when a toothpick inserted comes out with moist crumbs. Let cake sit in cake pans for 10 minutes and then transfer cake to a cooling rack. Allow to cool completely and then wrap in saran wrap and place in freezer.

Peanut Butter Marshmallow Creme Filling

  • Using a mixer, combine peanut butter, marshmallow creme, cinnamon and milk together. Slowly add in powdered sugar. Set aside.

Chocolate Ganache Filling

  • Heat heavy cream in a sauce pan until it starts to steam but not yet boil. Pour hot heavy cream over chocolate chips and let sit for 1 minute and 30 seconds. Then, continuously stir until glossy and smooth and set aside.

Peanut Butter Buttercream

  • Let cold butter sit out for 30 minutes, then using a stand mixer beat on medium high for 1 minute. Add in peanut butter and vanilla and beat for another minute. Slowly add in sifted powdered sugar until combined on low. Add in heavy cream. Switch to a whisk attachment and beat on medium high for 4 minutes. Scrape the bowl and beat for another minute. Using a wooden spoon, beat by hand for a few minutes to get rid of any air bubbles. Set aside.

Chocolate Ganache Drip

  • Place chocolate chips in a bowl and set aside. Heat 3/4 cup of heavy cream for 1 minute in microwave safe bowl. Pour cream over chocolate chips and let sit for 1 minute and 30 seconds and the stir until glossy and smooth. Place 1/4 of the ganache in squeeze bottle.

Assembly

  • 1 hour before assembly, place cakes from freezer on counter to get to room temp.
  • Using an 8 inch cake circle, place a small amount of frosting and place the first layer of cake crust side down. Pipe a thick ring of buttercream around the edge of the cake. Pour half of peanut butter marshmallow creme and spread it smooth.
  • Place the second layer of cake, crust side down. Pipe another ring of buttercream around the edge of the cake. Pour half of chocolate ganache on cake and spread it smooth.
  • Place the third and final layer of cake, crust side down. Lightly spread frosting over cake and scrape 'til smooth for the crumb coat layer. Some of the cake should be showing. Freeze for 15 minutes
  • Place 8.5 inch acrylic disc on the top of the cake. Spread on frosting and use an icing scraper and smooth the cake. Once smooth, freeze cake with acrylic disc still on for 10 minutes.
  • Use a knife to cut off acrylic disc. Frost the top of the cake until smooth. Using ganache in squeeze bottle, drip the chocolate down the sides of the cake. Pour ganache on top of cake and smooth it to the edges. Freeze cake for 20 minutes to set the ganache.
  • Using a food processor, crumble graham crackers. Place crumbs on bottom of cake and on top around the edges in a circle. Toast the marshmallows with a torch or the broil setting on high in the oven. If broiling, place on cookie sheet and rotate every minute. Should only take 2-3 minutes. Keep watch because it could burn easy. Place marshmallows on top of ganache.

Nutrition

Calories: 674kcal
Keyword chocolate cake, peanut butter, Peanut butter frosting, smores
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