Mouthwatering S’mores Loaf Cake

Why You’ll Love This S’mores Loaf Cake

• Classic campfire flavors indoors: Enjoy all the nostalgic taste of s’mores without needing a campfire or dealing with sticky marshmallows on sticks.

• Simple loaf cake format: No need for fancy decorating skills or multiple cake layers – just mix, pour, and bake in one pan for an impressive dessert.

• Rich chocolate base: The combination of melted chocolate chips, cocoa powder, and espresso creates a deep, fudgy cake that chocolate lovers will crave.

• Perfect for sharing: This cake feeds a crowd and travels well, making it great for potlucks, picnics, or bringing to friends’ houses.

• Easy cleanup: Everything bakes in one loaf pan, so you won’t have a mountain of dishes to wash afterward.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake batter:
8 tbsp unsalted butter, softened
1 cup granulated sugar
1/3 cup semisweet chocolate chips, melted
2 eggs
1/4 cup sour cream or plain Greek yogurt
1 3/4 tsp baking powder
1/2 tsp kosher salt
1/3 cup dark unsweetened cocoa powder
1 cup + 1 tbsp all-purpose flour
1/4 cup whole milk
1 shot espresso or 1/4 cup brewed coffee
1 tsp vanilla extract

For the graham cracker layer:
5 graham crackers, broken in half

For the meringue topping:
2 egg whites, at room temperature
1/2 cup granulated sugar

Directions

1. Prepare the Pan and Oven
   Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper, ensuring an overhang for easy removal of the cake later.

2. Mix the Wet Ingredients
   In a stand mixer or large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the melted chocolate chips, then mix in the eggs one at a time, followed by the sour cream or Greek yogurt.

3. Combine Dry and Liquid Ingredients
   In a separate bowl, whisk together the baking powder, salt, cocoa powder, and flour. In another bowl, whisk together the milk, espresso (or brewed coffee), and vanilla extract. Add the dry and wet ingredients alternately to the wet mixture, mixing just until combined.

4. Layer the Batter and Graham Crackers
   Pour one-third of the chocolate batter into the prepared pan. Lay 3 graham cracker halves over the batter. Repeat the layering two more times, then smooth the remaining batter on top.

5. Bake the Cake
   Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool for about 10 minutes before removing from the pan.

6. Make the Swiss Meringue
   Place the egg whites and sugar in a stand mixer bowl. Set over a double boiler and whisk until the sugar dissolves. Remove from the heat and whip until stiff, glossy peaks form.

7. Finish and Decorate
   Once the cake has cooled slightly, spread the meringue evenly over the top. Toast the meringue with a kitchen torch until golden brown. For extra flair, sprinkle cocoa powder or chocolate shavings before serving.

Servings and Timing

Yield: 1 loaf (8–10 servings)
Prep time: 20–30 minutes
Cooking time: 35–40 minutes
Total time: 55–70 minutes

Variations

• Make it spicier: Add a pinch of cinnamon or cayenne pepper to the cake batter for a spicy twist on the classic s’mores flavors.

• Vegan alternative: Use a dairy-free butter and yogurt, and replace eggs with flax eggs or a plant-based alternative.

• More chocolate: Add chocolate chips or chunks directly into the cake batter for extra chocolatey goodness.

Storage/Reheating

This s’mores loaf cake can be stored at room temperature for up to 3 days, wrapped tightly in plastic wrap or kept in an airtight container. For longer storage, refrigerate for up to a week. You can also freeze the cake for up to 3 months. Simply wrap it in plastic wrap and foil before freezing. When ready to eat, thaw at room temperature for 30 minutes or warm it in the microwave for a few seconds.

FAQs

How do I prevent the cake from sticking to the pan?

Be sure to grease the pan and line it with parchment paper, allowing an overhang for easy removal of the cake.

Can I use a different type of cocoa powder?

Yes, you can use natural unsweetened cocoa powder, but Dutch-processed cocoa works best for a richer flavor.

How can I ensure the meringue doesn’t collapse?

Make sure your egg whites are at room temperature and that your mixing bowl is clean and dry, as any grease can prevent proper whipping.

Can I make this cake without espresso?

Yes, replace the espresso with hot water mixed with a teaspoon of vanilla extract, or use extra milk for a milder flavor.

Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Wrap individual slices in plastic wrap or freeze the whole loaf.

Can I add marshmallows to the cake?

You can add mini marshmallows inside the batter or use them as a topping before baking the meringue for an extra marshmallow layer.

Can I use milk chocolate chips instead of semisweet?

Yes, milk chocolate chips will make the cake a bit sweeter, but they’ll still work well in this recipe.

How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.

What should the texture of the cake be like?

The cake should be moist and fudgy, with a tender crumb. The meringue should be light and fluffy.

Can I make this cake ahead of time?

Yes, you can make this cake a day ahead and store it in an airtight container. The meringue may soften slightly, but it will still taste delicious.

Conclusion

This mouthwatering s’mores loaf cake captures all the fun and flavor of a classic campfire treat but in a convenient, easy-to-make dessert form. With a rich chocolate base, graham cracker layers, and a fluffy meringue topping, it’s the perfect way to satisfy any sweet tooth. Whether you serve it for a special occasion or just a cozy family dessert, this cake is sure to impress every time.