Introducing the ultimate Christmas Cake, this beautiful Gingerbread S’mores Cake includes 3 layers of spiced gingerbread sponge, a decadent chocolate ganache drip and a mountain of toasted gooey giant marshmallows. The sponge is layered with a velvety vanilla buttercream and a sprinkle of gingerbread biscuit crumbs meaning you have all the flavours of s’mores and gingerbread with every mouthful.
WHY YOU’LL LOVE THIS RECIPE
A festive twist on a S’mores favourites | What’s your favourite part of a s’mores? The toasted marshmallow? The melted chocolate? The crunchy biscuit? Well the best part about this cake is that you get all those flavours but with the added taste of Christmas thanks to the gingerbread sponge and gingerbread biscuits.
Gooey toasted marshmallow | The best part of any thing s’mores is the marshmallow and this cake takes it to the next level with toasted giant marshmallows that add a touch of gooey and chewy texture to every bite.
A perfect party showstopper | If you’re looking to wow your guests at your next Christmas party, this cake is sure to make to an entrance.
HOW TO DECORATE THIS GINGERBREAD SMORES CAKE
Fill the cake with buttercream | Sit one cake layer onto your cake board/cake stand and add around 3 heaped tbsp of vanilla buttercream on top, spreading it across smoothly until evenly covered.
Sprinkle a layer of gingerbread biscuits | Crumble up some gingerbread biscuits and sprinkle them over the top
Repeat both steps until all the layers have been stacked.
Cover the cake with buttercream | Cover the cake with the remaining buttercream and smooth it out evenly across the cake as best you can.
Chill the cake | Chill the covered cake for 30 minutes in the fridge to firm up the buttercream.
Add ganache chocolate drips | Pour the cooled ganache across the top of the cake then use an off-set spatula to push the ganache off the edge of the cake. You’ll notice the ganache will drip down slowly and then set as it cools against the chilled cake.
Decorate with giant marshmallows and gingerbread | Stick 12 gingerbread men around the bottom of the cake then top the cake with a mountain of giant marshmallows, positioning them so that each slice will get a good amount of marshmallow and a gingerbread man with each slice.
Toast those mallows until golden | Use a blow torch and carefully toast each marshmallow until they are charred and golden.
Slice and enjoy | Slice the cake and serve at room temperature for the best taste.
WHY EPIC SNAX GIANT MARSHMALLOWS ARE THE PERFECT MARSHMALLOWS FOR BAKING
Giant size = giant impact | Bigger isn’t always better, but in the case of these Marshmallows it really is. The giant size make them perfect and fun. for all kinds of creations such as a classic s’mores sandwich, in a warm mug of hot chocolate or as demonstrated, on top of a layer cake.
Hold their shape well after toasting | Their giant size is also a huge benefit when it comes to the important part, toasting. They can be charred for a good amount of time without melting away which is why they’re so great for decorating.
Super gooey and chewy | The best part of a marshmallow is the texture and these pillowy clouds are so delicious and chewy even before they’ve been toasted. Once golden that chewy texture stays but they also go incredibly gooey which I think makes them the perfect marshmallow.
Epic Snax Giant American Style Toastin’ Marshmallows are available to purchase in Waitrose, Sainsbury’s, Tesco, Booths and Ocado
Shop these Marshmallows
TOOLS YOU WILL NEED
6 inch cake tins
Non-stick baking paper
Standing mixer or hand whisk
Mixing bowls (various sizes)
Off set palette knife
Shop this recipe
LOVE GINGERBREAD? TRY THESE BAKES
I would love it if you tagged me @mykitchendrawer on Instagram if you make this Gingerbread S’mores Cake. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!
Gingerbread S’mores Cake
For the Gingerbread Sponge
- 350 g plain flour
- 2 tsp baking Powder
- 1 tsp salt
- 4 tsp cinnamon
- 2 ½ tsp ground Ginger
- 1 ½ tsp all spice
- 4 large eggs
- 400 g dark brown sugar
- 3 tbsp treacle
- 2 tsp vanilla paste
- 240 ml vegetable oil
- 300 ml buttermilk
For the vanilla buttercream
- 300 g unsalted butter softened
- 550 g icing sugar
- 1 tsp vanilla paste
For the Gingerbread sponge
- Preheat the oven to 170°C, and line three 6” cake tins with non-stick baking paper.
- In a medium bowl, add the flour, baking powder, salt, cinnamon, ground ginger, and allspice, then whisk together to combine.
- In a separate bowl or stand mixer add the eggs, sugar, treacle and vanilla and beat on high for around 5 minutes until the mixture looks thick with a mousse consistency.
- Slowly drizzle in the oil then continue whisking the mixture for another minute.
- Add 1/3 of the flour mixture and a 1/3 of the buttermilk and mix until just combined then repeat with the other two thirds and mix until the batter is smooth.
- Split the mixture between the prepared cake tins and then bake for 40-45 minutes or until a skewer comes out clean.
- Once baked leave the cakes to cool completely on a wire rack.
For the vanilla buttercream
- In large bowl or standing mixer, mix the butter for 2 minutes to loosen up then add in the icing sugar a tablespoon at a time to avoid a huge sugar cloud. After all the sugar has been added, mix in the vanilla and milk and beat to combine for 3 minutes until it's light, creamy and easily pliable.
For the chocolate ganache
- Add the dark chocolate to a mixing bowl and set aside.
- Add the cream to a saucepan and heat it until it just starts to bubble.
- Pour the hot cream overt the dark chocolate and leave it for a few minutes for the chocolate to melt, then whisk it all together until smooth, leave to one side to cool slightly but don’t let it set hard.
- If your cake layers have domed tops, level them off with a knife so you have flat cake layers (and some scraps for tasting)
- Place one cake layer onto your cake board and spread around 3 tbsp of buttercream across the top of the layer with a sprinkle of crumbled gingerbread biscuits.
- Add the second layer on top, then repeat the previous step.
- Add the final layer onto the cake, then coat the cake with buttercream, smoothing it out as best you can.
- Chill the cake in the fridge for around 30 minutes then bring it out and pour the chocolate ganache across the top of the cake pushing it over the sides to form the drips. The drips should set as the drip down the cool cake.
- Top the cake with a mountain of giant marshmallows then use a blow torch to toast the marshmallows until they are a mixture of charred and golden.
- (Optional) For a final touch add a line of gingerbread men across the bottom of the cake.