S’mores Cocktail Cakes

We’re using the same chocolate cake I developed specifically for making dot cakes from scratch: moist, rich chocolate flavor that bakes up perfectly thin in a standard 13×9-inch pan. Here’s what you’ll need and why:

• All-purpose flour, unsweetened cocoa powder, salt, baking soda and baking powder: The same dry ingredient foundation as my chocolate layer cake.
• Unsalted butter at room temperature: Cold butter won’t cream properly and you’ll end up with a lumpy batter. Check out my foolproof trick for perfectly softened butter in under 10 minutes.
• Sugar and egg: For sweetness and structure.
• Sour cream: My secret ingredient. Just like in my vanilla cake mix cupcakes and coconut cake, sour cream is what keeps this cake incredibly moist and tender.
• Vanilla extract: For flavor. Bonus points for using homemade vanilla extract!
• Whole milk: Keeps the batter smooth and the finished cake tender. You can even use chocolate milk for more flavor!
• Graham crackers: You’ll need ¾ cup crushed graham crackers, which is about 5 to 6 full sheets depending on how finely you crush them.
• Marshmallow fluff: You’ll need one 7-oz. container of this spreadable fluff (also referred to as marshmallow creme).

See the recipe card for full information on ingredients and quantities.

First, Make the Chocolate Cake Layer

The batter comes together quickly with a stand mixer or electric handheld mixer. Start by creaming the butter and sugar until light and fluffy, then beat in the egg, sour cream and vanilla. Alternately add the milk and flour mixture in three increments until just combined.

Grease your 13×9-inch pan with cooking spray, pour in the batter and spread it into an even layer. Expect a much thinner layer of batter than a traditional 13×9 cake. I reworked my original chocolate cake recipe specifically for these dot-style cakes so the layer fits perfectly in the glasses. Since it’s thinner, it will bake up quickly.

Pull it the moment a toothpick comes out clean. Then comes the hardest part: waiting for it to cool completely before assembling.

Then, Assemble the S’mores Layers

Now comes the fun part: assembling the s’mores cakes! Here’s how the layers come together:

Layer 1: Chocolate cake. Once your cake has cooled completely, press your serving glass directly into the cake to stamp out your rounds. No knife required! Place one cake round in the bottom of each glass (these are the cocktail glasses I used).

Layer 2: Graham crackers. The easiest way to crush graham crackers is to toss them in a zip-top bag, squeeze all the air out and seal it tightly. Lay it flat on your counter and firmly roll back and forth with a rolling pin until you reach your desired texture. I like a mix of fine crumbs and small pieces for the best texture and crunch. Divide evenly among the glasses right on top of the cake layer.

Layer 3: Marshmallow fluff. Transfer the marshmallow creme to a sealable plastic bag (a piping tip is optional but makes it easier!) and pipe a generous layer over the graham cracker crumbs. Prefer to skip the bag? An offset spatula works great for spreading it on too. Don’t be shy here.

The best part: Toast it. I use a kitchen torch to toast the marshmallow creme until it’s golden brown and caramelized. If you don’t own one yet, consider this recipe your sign to get one. Once you have it, you’ll use it for everything from crème brûlée cheesecakes to toasting meringue on pies. The key is to keep it moving in small circles so it toasts evenly without burning.

Once torched, serve immediately for the ultimate gooey, toasty, chocolatey s’mores experience.

Can’t get enough of the cocktail cake series? Check out all my Classic and Creative Dot Cake Recipes for every variation, from the original to seasonal spins and fun decorations!