S’mores Layer Cake: Your Backyard Bonfire, Elevated

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. 2

   In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. 3

   In a separate bowl, whisk buttermilk, oil, eggs, and 1 tsp vanilla extract. Add wet to dry ingredients and mix on low until just combined.
4. 4

   Stir in hot coffee/water. Divide batter between pans. Bake 30-35 mins. Cool in pans 10-15 mins, then transfer to wire rack to cool completely.
5. 5

   For cookie butter: Pulse graham crumbs in a food processor until fine. Add melted butter, milk, brown sugar, 1 tsp vanilla extract, ¼ tsp salt, and optional cinnamon. Process until smooth and spreadable.
6. 6

   For buttercream: Beat softened butter until creamy. Gradually add sifted powdered sugar and cocoa powder, mixing on low, then beat on medium-high until light and fluffy (3-5 mins).
7. 7

   Add 2-4 tbsp heavy cream, 1 tsp vanilla extract, and ½ tsp salt. Beat until combined and desired consistency is reached.
8. 8

   To assemble: Level cake layers. Place one layer on platter. Spread half of cookie butter, then a layer of chocolate buttercream. Top with second cake layer.
9. 9

   Spread remaining cookie butter, then another layer of buttercream. Frost sides of cake with remaining buttercream. Chill cake for 30 minutes.
10. 10

    For marshmallow fluff: Combine egg whites, 1 cup sugar, water, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until 160°F (71°C).
11. 11

    Transfer to mixer; add vanilla bean paste and pinch of salt. Beat on high speed for 7-10 minutes until thick, glossy, and stiff peaks form.
12. 12

    Pile marshmallow fluff onto chilled cake. Use a kitchen torch to toast fluff until golden brown and slightly charred. Serve immediately.