S'mores Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Base:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">For the Chocolate Cake:</li><li class="ingredients-single-item">210g all-purpose flour</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">75g unsweetened cocoa powder</li><li class="ingredients-single-item">1½ tsp baking powder</li><li class="ingredients-single-item">1½ tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">120ml buttermilk</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml hot coffee (or hot water)</li><li class="ingredients-single-item">For the Marshmallow Topping:</li><li class="ingredients-single-item">500g large marshmallows</li><li class="ingredients-single-item">100g chocolate chunks (for garnish)</li><li class="ingredients-single-item">50g graham cracker pieces (for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 × 33cm (9 × 13 inch) baking pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Kitchen torch</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line your 23 × 33cm baking pan with parchment paper, leaving overhang on the sides for easy removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the graham cracker base, pulse the graham crackers in a food processor until finely ground. Mix with melted butter and sugar until the mixture resembles wet sand. Press firmly and evenly into the bottom of your prepared pan, creating a compact layer. The pressure from your fingers helps create a solid foundation that won't crumble when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the crust for 8 minutes until lightly golden and fragrant. The pre-baking step ensures your crust stays crisp even after the moist cake batter is added. Cool slightly while preparing the cake batter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the chocolate cake, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. The cocoa powder contributes both flavor and acidity, which will react with the baking soda to help the cake rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk the eggs, oil, buttermilk, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and mix until just incorporated. Be careful not to overmix, which can develop gluten and lead to a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the hot coffee, stirring gently. The heat helps bloom the cocoa powder, intensifying the chocolate flavor, while the liquid creates a loose batter that will bake into a wonderfully moist cake. Your batter will be quite thin—this is exactly right!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter over the pre-baked graham cracker crust and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The cake may still look slightly underdone in the center, but it will continue cooking from residual heat after removal.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool completely in the pan on a wire rack. This cooling period is crucial—if you add marshmallows while the cake is warm, they'll melt too quickly and lose their structure.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the cake has cooled, arrange the marshmallows in an even layer across the top of the cake, packing them closely together. You want complete coverage for that authentic s'mores experience.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the cake under a preheated broiler for 1-2 minutes, watching VERY carefully until the marshmallows turn golden brown. Alternatively, use a kitchen torch to toast the marshmallows to your desired level of caramelization. The marshmallows should be golden and toasted with some darker charred spots, just like at a campfire.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the marshmallow topping is still warm, sprinkle with chocolate chunks and graham cracker pieces, gently pressing them into the surface. The residual heat will slightly melt the chocolate, creating that authentic s'mores experience.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the cake to set for at least 30 minutes before slicing. For clean cuts, run your knife under hot water and wipe dry between slices. The contrast between the crunchy graham base, moist chocolate cake, and fluffy toasted marshmallow creates the perfect textural experience.</li></ol>