S'mores Campfire Cake

Campfire cake It might not be outdoor fire pit season here in the midwest anymore. But, it is fireplace season. Oh yes. This fact makes s'more possible all year round. And I love s'mores! There's such a nostalgia to them that make them the ultimate comfort flavor. Maybe I just love this scene in Sandlot a little too much. We actually teamed up with Life is good® (how appropriate) to make this cake that is heavily inspired by love of s'mores and campfires (or fireplace fires).  Campfire cakeI also attempted to create a cake that looks like a campfire log. Fun, huh? I really love seeing all the pretty cake roll designs on this site (even if I can't read the text). I attempted to create a faux bois design for my campfire cake. This is entirely optional though, you could skip the fancy design and just enjoy the cake if you prefer. ;)Smore to love coffeeS'mores Campfire Cake, serves 6-8 depending how you slice it. Similar to the petit fours cake we made on here last week.

1 cup flour
1/2 teaspoons baking powder
1 teaspoon cream of tartar
3 eggs
1 cup sugar
1/3 cup + 2 teaspoons Life is good S'more to Love Coffee
1/2 teaspoon vanilla extract
3 teaspoons cocoa powder
8 oz. marshmallow cream
graham crackers, marshmallows and chocolate for garnish

First brew some coffee. Go ahead and make it extra strong to bring plenty of s'more flavor to the cake batter. Allow this to cool to room temperature.How to add a design to a cake rollIn a bowl sift together the flour, baking powder and cream of tartar. In a larger bowl whisk together the sugar, eggs and vanilla extract. Stir in half of the flour mixture. Stir in 1/3 cup coffee. Then stir in the remaining flour mixture. 

If you are doing a fancy design, fill a squeeze bottle with 1/4 cup of cake batter. Cover a jelly roll pan with parchment paper and spray on just a little non stick cooking spray. Squeeze the batter into designs on the parchment paper. Bake at 375°F for one minute, just so the batter sets.

Now add the 3 teaspoons cocoa powder and additional 2 teaspoons coffee to the cake batter. If you are not creating designs with your cake you can add the cocoa in with the flour at the beginning. If you are adding designs you'll want your cake to be two different tones, so we add the cocoa after the fact. Mix well and pour the batter over the baked designs. One thing I learned is you really want to make sure your second coat of batter is gently pressed down onto the baked design (you can use a rubber spatula for this). Try to get rid of any air pockets before baking. Otherwise your designs may appear to fall through your cake. But if this happens to you don't worry, it will still be delicious. Bake the entire cake at 375°F for 10-11 minutes until a toothpick inserted in the center comes out clean.Decorative jelly rollPlace wax paper over a cooling rack or cutting board. Flip the cake out of the pan onto the wax paper. Gently peel the parchment paper off, revealing your design! :) Now spray on a little non stick cooking spray onto a clean dish towel. Cover the cake and flip onto another cooling rack or cutting board. You want the design side to be face down before adding the filling.Cake roll with marshmallow cremeNow cover the cake with a thin layer of marshmallow cream. Be careful not to disturb the cake as you add the cream. Also leave a small boarder around the edges. How to roll a cake rollUse the dish towel to begin rolling the cake into a spiral. Work slowly and be gentle to ensure that your cake doesn't crack.Campfire cake  Happy to report this tastes exactly like a s'mores turned into a cake. The coffee in the cake actually gives it almost a smoky flavor. This cake is best served immediately as the marshmallow cream will begin to ooze if you wait too long. If you'd like to make this cake ahead of time be sure to wrap it up tight and freeze overnight (or up to two days) and serve chilled. Garnish with a few crushed graham crackers, chocolate and marshmallows to showcase the s'more flavor infused from the coffee. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman Advertisement

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