S’mores Sponge Cake

S'mores sponge cake

This S’mores Sponge Cake is so moist and so flavorful that it really doesn’t need any icing or filling!

But who can resist turning this cake into the S’mores Campfire Cake with ganache and vanilla cream fillings!

I know I couldn’t!

So be sure to check out that masterpiece and while this sponge cake is baking you can get all your other base recipes prepared ahead of time!

smores-campfire-cake S’mores Campfire Cake


S'mores Sponge Cake
 
Prep time
Cook time
Total time
 
Preheat oven to 325°F
Be sure all ingredients are at room temperature.
You can use various cake pans or cupcakes for this recipe however this cake does not dome, and may have a tendency to sink slightly upon cooling.
It is best to bake the layers separately rather than slice through them later, which is why I used 3- 8" pans here, lightly greased and parchment lined
I decided after the video and on my 4th test of this recipe, that I prefer a blend of oil and melted butter here. However you can use any combination of oils/butter that you like
Author:
Serves: 3 - 8 " Layers
Ingredients
  • Egg Yolks Large 6 (108g)
  • Granulated Sugar ¼ cup (50g)
  • Honey ⅓ cup (113g)
  • Vanilla Extract 1 teaspoon
  • Vegetable Oil or Coconut Oil ¼ cup (60ml)
  • Unsalted Butter 4 tablespoons (56g)
  • Graham Cracker Crumbs (or digestive biscuit crumbs) ½ cup (60g)
  • All Purpose Flour ½ cup (63g)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder ½ teaspoon (2.5g)
  • Salt ¼ teaspoon
  • Egg Whites large 6 (180g)
  • Granulated Sugar ¼ cup (50g)
  • Cream of tartar pinch
Instructions
  1. In a large mixing bowl combine the egg yolks, ¼ cup sugar, vanilla, honey, vegetable oil & melted butter. Whisk to combine to a smooth batter.
  2. In the work bowl of your stand mixer with the whip attachment, whip egg whites until frothy, then add cream of tartar. *cream of tartar is a stabilizer and strengthener, if you do not have it , be careful not to over-whip your whites.
  3. Once the whites start to gain strength and volume and get white begin adding in the other measure of granulated sugar slowly while whipping on high speed to firm glossy peaks, but not dry.
  4. Fold ⅓ of the meringue into the egg yolk batter to lighten.
  5. Fold in the remaining meringue gently.
  6. Sift the all purpose flour and graham cracker crumbs with the salt, baking soda and baking powder and fold into the foamed egg batter.
  7. Pour into prepared pans with parchment paper lining and bake in preheated 325°f oven for approximately 20-25 minutes or until they are done according to the finger test - cake will spring back when pressed gently in the center
  8. Cool completely and proceed to make the S'mores Campfire Cake
Notes
use right away for your building on recipes of choice, or freeze layers wrapped well for up to 2 months


UPDATE: I've made this cake several times in the testing stages and more after I filmed this video and I have to say I think I like a combination of oil and melted butter the best (equal parts to total ½ cup)

You can feel free to use whatever fat you prefer here and that small amount of butter does not affect negatively if you put this cake in the refrigerator

VEGANIZE THIS RECIPE!

Vegan S'mores Sponge Cake
 
Keebler Brand Original graham crackers are vegan, not the honey variety
What I have been learning in regards to aquafaba in baked recipes is that LOW HEAT SLOW BAKE is the best. High heat tends to destroy the delicate bean meringue, so be sure to bake at 300°F
Also the cakes will not rise as tall as a regular cake will, and that is significant because even the original recipe does not rise really well! So be sure to only divide the batter into 2- 8" pans rather than 3 as in the egg version above
Author:
Serves: 2- 8" layers
Ingredients
  • Flax Seeds ground 6 Tablespoons (48g)
  • Hot Water ½ cup (120ml)
  • Granulated Sugar ¼ cup (50g)
  • Molasses 3 Tablespoons (42g)
  • Vanilla Extract 1 teaspoon
  • Coconut Oil ½ cup (120ml)
  • Vegan Graham Cracker Crumbs ½ cup (60g)
  • All Purpose Flour ½ cup (63g)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder ½ teaspoon (2.5g)
  • Salt ¼ teaspoon
  • Aquafaba Water reduced to ¾ cup (180ml) and thickened overnight
  • Granulated Sugar ¼ cup (50g)
Instructions
  1. In a small bowl combine the ground flax and hot water, let stand for about 15 minutes to a form a paste.
  2. In a large mixing bowl combine the flax eggs, ¼ cup sugar, molasses, vanilla, graham cracker crumbs, salt, and melted coconut oil. Whisk to combine to a smooth batter.
  3. In the work bowl of your stand mixer with the whip attachment, whip the reduced aquafaba on high speed to medium peaks and begin adding the other ¼ cup granulated sugar. Continue whipping to stiff glossy peaks
  4. Fold ⅓ of the meringue into the graham batter to lighten.
  5. Fold in the remaining meringue gently.
  6. Sift the all purpose flour and graham cracker crumbs with the salt, baking soda and baking powder and then fold the entire dry ingredients into the rest of the batter.
  7. Pour into prepared pans with parchment paper lining and bake in preheated 300°f oven for approximately 30 minutes or until they are done according to the finger test, springy to the touch when gently pressed in the center
  8. Cool completely and then continue on to make the S'mores Campfire Cakewith vegan alternative ganache and aquafaba buttercream
 

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57 Comments

  1. You’ve got granulated sugar twice – 1/4 C for the yolk mixture, and 1/4 C for the egg whites. But in an early instruction you say to add 1/2 Cup of granulated sugar to the egg yolk mix. Is the recipe wrong or was the instruction a typo? Or did you mean add 1/2 of the granulated sugar to the yolks, which would be 1/8th of a cup?

    I can’t wait to make this cake!

      1. Also, I’m definitely thinking of filling this with meringue instead of buttercream (for that real s’mores experience), but I’m leaning toward trying the Italian meringue method this time because I think I’ve mastered your Swiss meringue method now. I’ve made it 4 or 5 times and my family now says it’s their favorite buttercream icing.

  2. HI Gretchen,

    I find it very difficult working with genoise cakes specially when working on large number of cakes and training the staff to make them. No matter how much care i take they deflate substantially. i was thinking if i can use the sponge cake recipe which require egg yolks and other dry ingredients (except cake whites) to be mixed together and then whipped egg whites to be folded in the batter. something similar to what you have done above. do you think a cake batter like that would work as well as genoise???

  3. Hi der,
    Yayyy!!!! Finally d recipe with aquafaba. I was so waiting for u to post dis after my failed experiments :p
    Will try dis in a day or two once I soak d beans.
    Do I have to place d reduced bean water(by boiling) in d fridge or just outside overnite?
    in egg recipe u hv written veg oil,will it b Ok if I use veg oil in vegan version too?
    Also can I completely omit graham crackers in both egg n vegan version, so dat it will b a plain vanilla cake?
    Thanks a ton.
    Ty..

  4. Hi,
    Forgot to ask what is d reason for thickened aquafaba? N how does it look.I mean how would Iknow dat it is been thickened. Just completed watching d whole video…it looks amazing.
    Thanks again

  5. Ohh okk..so I do put “some cake flour or more Apf “in same qty aa graham crackers? Sorry to ask but was confusing.so Wat I understood is same qty of graham crackers replaced by combination of cf or apf or either of two individually.Rite?

  6. Hi,

    Is jaggery n molasses same? I will try to find it. Well what can b substituted in dis particular recipe for molasses n Wat qty?
    Thanks again.

  7. Hi, Thanks for d reply.I hope dat won’t change d end result.but I will give a go since I have got a green signal from ua side.n will sure try to find molasses. Just read on Internet. Dat it’s liquid but jaggery is solid form.cross my fingers.
    Take care.

  8. Yes sure.. I can but when I make other sweets with jaggery,I melt it but after it is cooled it has a tendency to get chewy n smtimes hard too.
    So Wat u say.. Or shld I just use honey as in egg recipe..

      1. Hi Gretchen,
        Sorry so many qts.. Actually my bean water is on d counter now..will b ready by tomm to turn into cake.I didn’t understand ur reply. I m planning to follow exact vegan recipe,only change would b honey instead of molasses… Pls suggest Wat changes do I make to use honey in d recipe.
        Thanks

        1. OK so follow the NON vegan version and only replace the eggs with the flax meal & the aquafaba
          OR- follow the VEGAN version just replace the molasses with the honey its the same thing

  9. Okay, I’m finally getting ready to try this recipe but have decided that I’m going to try it in Whoopie Pie form (because having a whole cake around is not usually workable for me, for at home for company outside). I’m going to put a thin layer of genache on both cakes, and want to fill with marshmallowy meringue (either Swiss or Italian), then drizzle a few lines of genache on top. My question is will the meringue filling (not buttercream version) freeze well? I’d be wrapping the individual whoopie pies for the freezing process.

    1. Hi Teri this batter will not hold form on a sheet pan if you try to make whoopie pies, they will spread and you will have a giant smores pancake – hmmm not a bad idea!
      But I will recommend to just bake them into cupcakes and then proceed with your sandwich idea. Yes to freezing

      1. I’ve got a whoopie pie tin that has slightly raised sides, and I was hoping they’d work in that. I know they won’t be raised mounds, though, based on your info about this time of cake. As long as I don’t get pancakes, it’s all okay!

  10. Just made one, (less the top decors)an hour ago. It has become our dessert. My son and husband said, “lami” which means here in southern Philippines,”so yummy”. It has a very calculated sweetness-just the taste we like. I m eager to make another one. I’ ve got the perfect sponge. I hope the next one would not fail. Though I have one question, What happens if i triple the recipe.? Would it come out with same quality on cakes? Thanks.

    1. HI Great! Im so happy they are “lami!”
      You can triple the recipe as long as you have a bowl that accomodate the volume of eggs that will rise upon whipping

  11. Hello there,hope everything is fine . I’ve tried this recipe …it was a success my kids loves it!!! I’m making this on my son’s birthday , I’m wondering if I could use 2 – 10 inches pans to bake on. Hope you could help me, thank you!

  12. Hey gretchen
    Made this cake today it turned out super duper soft n spongy . U r genious . Not a single recipe of urs has fail for me . All went super hit in a fmly n frnds
    Thanku so much
    Hugs

  13. I made a banana flip cake using your yellow sponge cake as a base, and it was fantastic – got rave reviews! Next up is your s’mores campfire cake, and I’ve been comparing that sponge cake recipe to the yellow sponge recipe. They’re quite different. The yellow sponge has oil and milk and 2 cups of flour while the graham sponge has oil and butter, and no milk, and one total cup of flour (white flour and graham flour combined. Is the graham sponge recipe different due to the graham? Is there a great sponge base that can be modified for different things (like a mix of white and graham flour, etc.).

    The pic of the graham sponge looks so delicious, but I loved the yellow sponge, too. What do you think the main differences are (in result, taste, etc.) between these two base sponge recipes?

  14. Hi Gretchen

    I made this cake yesterday. It tastes amazing but my cake didnt rise at all. not even a bit. I made 3, 9 inch layers. The cake doesnt feel dense. it is soft. I cant figure out if i messed up somewhere or if this is how its supposed to turn out.

    Thanks for the recipe! (and all other recipes)

  15. Hi Gretchen!

    I just wanted to let you know that I made this cake recipe and it turned out WONDERFUL even despite my potential for ruining it. haha. What I mean is, I usually make 6-inch cakes, but I only have one 6-inch cake tin. So, yeah…I had to bake each layer separately. I kept thinking the batter would deflate or it would come out all wrong, but it worked out, thank goodness. And it was delicious!

    Thank you!

  16. Hi Gretchen! I made this cake today for my dad’s birthday and he said that it even tasted like camping! Instead of the candy jelly rocks I used mini marshmallows.Now my whole family wants me to make their birthday also.I am thinking about opening my own business!Thanks soooooo much for this recipe! Claire

  17. Hi Gretchen, can I mix in the dry ingredients first before I start folding in the egg whites bcos I’m really scared I’ll overwork it and lose too much air. Also you mentioned this cake is a chiffon style so do I have to cool it upside down once it’s out of the oven? Planning to split this recipe between 2 8″ pans and bake 2 more chocolate cake layers to recreate your smores cake

    1. SURE YOU CAN GO THAT ROUTE, I find it difficult to cool the layers upside down since they are so thin, they mostly pop right out of the pan

  18. Since this is a chiffon cake, shouldn’t I not grease the sides of the cake pan? Or grease and flour. I know extra fat can cause chiffon cakes to deflate so abit concerned

    1. In the baking aisle of any supermarket or you can buy actual graham crackers and crush them yourself (cookie & cracker aisle)

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