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"Give Me S'more" Cake Recipe

"Give Me S'more" Cake Recipe

Bring a yummy campfire favorite to your table minus the sticky marshmallow fingers. Kids and kids-at-heart will love this new take on the time-honored treat. —Katie Lemery, Cuddebackville, New York
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling YIELD:12 servings


  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2-3/4 cups graham cracker crumbs
  • 3 teaspoons baking powder
  • 1 can (12 ounces) evaporated milk
  • 4 egg whites
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups miniature semisweet chocolate chips, divided


  • 1. Line bottoms of two greased 9-in. round baking pans with parchment paper; lightly coat paper with cooking spray. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cracker crumbs and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
  • 2. Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. In a large heavy saucepan, combine the egg whites, sugar and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
  • 4. Place a cake layer on a serving plate; spread with 2/3 cup frosting and sprinkle with half of chips. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining chips. Yield: 12 servings.

Nutritional Facts

1 slice: 483 calories, 23g fat (10g saturated fat), 72mg cholesterol, 309mg sodium, 65g carbohydrate (54g sugars, 2g fiber), 7g protein.

Reviews for "Give Me S'more" Cake

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tammycookblogsbooks User ID: 7112115 230851
Reviewed Aug. 7, 2015

"When I saw this recipe I thought that it was interesting that it did not have any flour. Since I like really s'mores I gave it a try. The cake's flavor is so good. I did not use the icing recipe. I baked the cake, then I cut marshmallows in half and put the sticky sides on top of the cake, covering the whole thing. I then added broken up chocolate bars on top of the marshmallows. I placed the whole thing back in the oven until the marshmallows started to brown."

jolexas User ID: 4643951 169008
Reviewed May. 4, 2014

"It DOES taste good, but it does not taste like a smore really. I read another reviewer say they would use the marshmellow spread instead of the frosting on here and I did that and I DO NOT recommend it. It drips endlessly. I would recommend a chocolate frosting instead of a marshmellow frosting. Perhaps you could use the marshmellow frosting recipe for the filling instead."

Sammy_G User ID: 7644314 188685
Reviewed Jan. 30, 2014

"Make sure you know what to expect! This is a grahm cracker FLAVORed cake... (not crunchy,etc)... a sponge-like cake.. I crushed the graham crackers up as small as I could so they would mix well/not leave any soggy chunks! .. I also used my own marshamllow recipe and in between the layers poked holes into the cake/poured some chocolate ganache over it for it to sink in a little ---- YUM!"

Spiffy64 User ID: 5125460 211369
Reviewed Aug. 31, 2013

"We didn't really like this cake, the texture was that of soggy graham crackers. I'd rather just have the real thing around a campfire..."

caseymsmj User ID: 1453635 103034
Reviewed Aug. 20, 2012

"it was very different and I couldn't believe it didn't have any flour in it"

Joychick0558 User ID: 1191750 103033
Reviewed Feb. 23, 2012

"I wanted to like this cake more than I did. I took a cue from some other reviews and I toasted the graham cracker crumbs on a cookie sheet in a 350 degree oven for 10 min, stirring a few times. I mixed half a large Hershey bar and stirred it into the frosting that I used in between the layers. It did taste more like a s'more than some of the other reviewers said their cake did. I just didn't like the flavor of the cake overall. I won't be making it again"

waston User ID: 5476359 128024
Reviewed Feb. 13, 2012

"This recipe has become a staple for me. I tweaked it a little to make it work as a cupcake recipe. I added 1/2 cup of all-purpose flour to make the cupcakes rise properly. I also frosted it with chocolate frosting and topped it with mini-marshmallows and a square of chocolate. I made it for our Cub Scout Blue and Gold banquet and had several people ask for the recipe. I am not a huge fan of cake but I LOVE this one."

Rednekbakr User ID: 6096425 187680
Reviewed Aug. 7, 2011

"This is an excellent cake. Made it for my neice on her birthday. The icing is a lil tricky. A candy thermometer is needed without question. Next time I make this cake I'm just going to use marshmallow fluff for icing. Wouldn't change anything else though."

JillAndLea User ID: 1675407 104835
Reviewed Aug. 3, 2011

"I was disappointed in this cake. The texture is odd and it didn't taste very good (and I LOVE s'mores). The icing was the best part, but given the time and effort required to make it, I won't be making it again."

littlelady88207 User ID: 432885 211368
Reviewed Jun. 7, 2011

"This cake is very sweet. I put the fudge in center but is not needed. The cake layers are very thin. Next time I will bake in 8in.pans The thicker layers should cut down on sweetness a little. Good cake!"

littlelady88207 User ID: 432885 170286
Reviewed Jun. 7, 2011

"This cake is very sweet. I put the fudge in center and it isn't needed."

shecooksalot User ID: 5888460 174500
Reviewed Jun. 1, 2011

"This cake is okay. The cake itself has an interesting taste and texture, but I think I was expecting something sweeter. My kids really liked it!"

Amy the Midwife User ID: 2816815 187678
Reviewed May. 19, 2011

"Condensed milk and evaporated milk are NOT the same. Sweetened condensed milk is also called condensed milk. Here is one of several sites that confirm that."

creamofthecook User ID: 5945026 187672
Reviewed May. 11, 2011

"This cake is so pretty. My family loved it especially the sweet frosting."

charlotte34 User ID: 4902579 103031
Reviewed Feb. 26, 2011

"Simply bevcause even the word "Smores" makes me ill.

I was a Girl Scout leader, and we made smores on our first cookout.
My co-leader and I had a l;arge troop, 27 girls, and they each HAd to make each of us a smore.
Do you know how sick even one bit off each of 27 smores will make you?
It's been over 40 years, and I STILL get ill at the word.
Evaporated milk and condensed milk are the same. I think the rater is confusing them with SWEETENED condensed milk, or Eagle Brand milk."

Sandy147 User ID: 3149291 170285
Reviewed Jan. 13, 2011

"I made this cake and it started out tasting good, but as you kept eating it, just left a bad taste in your mouth. I will not be making this again. Go buy the smores in the store, a lot better taste than this cake."

jentu96 User ID: 2785124 187671
Reviewed Nov. 23, 2010

"Made 1/2 recipe as cupcakes. It was a trial run before making the whole cake for Thanksgiving dessert. YUM! I agree with an earlier review that the marshmallow is a bit of a pain to make, but it's worth it. Like the idea about adding fudge in the middle. Might have to try that myself on Thursday!"

ANN23GER@YAHOO.COM User ID: 1896982 185913
Reviewed Sep. 18, 2010

"My family loved this cake!"

cweezy User ID: 5178757 104780
Reviewed Aug. 23, 2010

"I made this to the "T" and I know it turned out right, it just wasn't a hit with the family. I think it was the denseness of the cake. I don't think I would make it again, but if I did, I would probably make a box yellow cake and sprinkle grahamn cracker crumbs on top of the frosting.

Also, there is enough frost to put more than 2/3 cup in the middle, I did exactly that and had a lot more left over than I used on the cake."

LeLimey User ID: 4716277 211367
Reviewed Aug. 21, 2010

"I liked it a lot. If you want to make the frosting more flavourful just add a touch more vanilla.

Redram I've sent you a message on suet and substitutions so I hope that helps!"

Mrs. Moffitt User ID: 5325834 211366
Reviewed Aug. 20, 2010

"Very good recipe but I tend to enjoy the roasted marshmallow flavor of real s'mores. The marshmallow frosting was not quite what I expected and I thought it had a slightly odd taste... But then again, I may have done something wrong. :) I made it last night and didn't really enjoy it when we sat down to eat it, but today I enjoyed it more. I think that's just because I have a tendency to "taste-test" everything while I'm cooking. Lol. I also had wished that the cake had more of a graham cracker taste."

Bean Q User ID: 4900811 119528
Reviewed Aug. 17, 2010

"My son was excited to try something new so he picked this cake. He was very disappointed in the time spent compared to the blandness of the cake."

redram37 User ID: 244092 119526
Reviewed Aug. 16, 2010

"This cake is not only deliciious--it is also easy to make.

Does anyone out there know of a substitute for suet? Used in suet pudding and sometimes in mincemeat?"

aug2295 User ID: 4631582 211365
Reviewed Aug. 10, 2010

"Just want to add to my review - I accidentally used condensed milk instead of evaporated which is why mine came out so sweet."

joematt User ID: 5315841 169006
Reviewed Aug. 2, 2010

"Really easy and very moist tastey not too sweet cake.Would be nice also without frosting as a breakfast cake. The frosting is the real gem here it's messy(not hard) but is a real versitle tool."

ckarres User ID: 5082910 103029
Reviewed Jul. 9, 2010

"This is a good cake. It was moist and the frosting was wonderful. However, I thought it would have a little stronger cake. As for as cakes go, it does not have alot of sugar or fat. My co-workers thought it was very good and asked me to make it for at least one of their birthdays. I used 1/2 cup regualr sugar and 1/2 cup Splenda for the cake. The second aprt of making the frosting reached stiff peaks in about 3 minutes not the 7 minutes as stated in the recipe. In cooking the frosting, it took about 12 minutes to reach 160 degrees. If you do not have a thermometer, I would say cook the frosting until it forms soft peaks and then take it off the stove."

Mary0806 User ID: 1467961 168976
Reviewed Jul. 7, 2010

"This cake was far from bland! I made it as directed and it came out awesome! The frosting is a bit of a pain to make but worth it. My husband and kids loved it and begged me to make it again soon."

Fatnan User ID: 1558457 174499
Reviewed Jul. 4, 2010

"This is a very unique cake. I made this yesterday and it was well loved. A couple people suggested to omit the chocolate chips and add raisins on the top of it. I guess with it the graham cracker taste it would make sense. But I like the chocolate chips better. I just wonder how this would work with as cupcakes. I might try it."

andy_jenny User ID: 1042933 127977
Reviewed Jun. 2, 2010

"The cake didn't look very good and it was bland. I did follow the instructions faithfully and didn't make any substitutions. The marshmallow frosting was tastey. I won't make the cake again. I can recommend the S'mores Sandwich Cookies (that I got from TOH Quick Cooking Sept/Oct 2001."

FACSteacher User ID: 759865 145790
Reviewed May. 2, 2010

"Different type of cake recipe but turned out great! I heated some ice cream fudge sauce put it in the middle layer before I frosted it and we loved it! Will definitely make this again."

kristinscotth User ID: 2609242 188683
Reviewed Apr. 19, 2010

"My family and I have come to love this cake, which is surprising, because I usually prefer really rich desserts. I think I've made it 3-4 times since I got my TOH magazine. The cake has a coarse crumb, and my ideal cake would have a finer crumb, but since it's made with crackers crumbs, it's understandable that it's a little coarser. But despite that, the cake was perfectly moist and had a great flavor. I was a little skeptical about this frosting, but I really like it. It DOES taste like marshmallows. The reason I gave it 4 stars instead of 5 is that the cakes sink a little bit in the centers. I live at high altitudes, so I face this problem a lot. I've tried adjusting the ingredients so the cakes won't sink, but I noticed the cake was a little drier and the flavor wasn't as good even though I succeeded in getting perfectly domed tops on my cakes. It's still a work in progress."

dedaniel User ID: 4306322 127976
Reviewed Mar. 29, 2010

"My Mom loves s'mores, so it was a treat to make for her. Give it a try - it is yummy!"

nursechef User ID: 4715518 187616
Reviewed Mar. 28, 2010

"I think this cake tastes much better than it looks and it was pretty much the consensus of everyone who tasted it. I like the smores cookies MUCH better."

holliedanis User ID: 4293507 108776
Reviewed Jan. 25, 2010

"Very yummy - even better after refrigerated!"

aug2295 User ID: 4631582 211364
Reviewed Jan. 19, 2010

"This was delicious! It was really, really sweet though - like, brush your teeth right after eating sweet!"

lightedway User ID: 4228023 187614
Reviewed Nov. 26, 2009

"This cake is lovely and we know that we eat with our eyes first. See how mine came out pictured on my page. The recipe is easy. My family adores the frosting. The cake is dense but not dry. Watch during cooking after the 18 mins. The top looked wet when it was not. Mine was done when the sides pulled away from the pan about 20 mins. Everyone adores smores. Excellent!"

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