{Recipe} Mini S’mores Cakes

Serve up Mini S’mores Cakes for a twist to the traditional s’more! Little individual cakes are too cute for birthday parties so let each guest have their own. Hosting an outdoor patio party or children’s camp-out party? No matter the occasion, these mini s’mores cakes would make a sweet dessert!

mini smores cakes

ADD SOME FUN: Try topping these little sweet s’mores with crushed nuts, sprinkles, or chopped toffee bits for a little extra fun!

Mini S’mores Cakes

Ingredients

For The Cakes

  • 10 tablespoons unsalted butter, softened, plus more for pan
  • 1 cup all-purpose flour
  • 2/3 cup untoasted wheat germ
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1 cup packed light-brown sugar
  • 2 tablespoons clover honey, or other mild honey
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

For The Glaze

  • 6 ounces semisweet chocolate, chopped
  • 5 ounces heavy cream
  • 1 tablespoon light corn syrup
  • 8 large plus 8 mini marshmallows

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with parchment paper, allowing a 2-inch overhang. Make the cakes: Whisk flour, wheat germ, baking powder, cinnamon, and salt in a medium bowl. Put butter, brown sugar, and honey into mixer bowl; mix on medium-high speed until pale and fluffy. Reduce speed to medium; mix in eggs and vanilla. Add flour mixture; mix until just combined.
  2. Spread batter into prepared pan; smooth top. Bake until golden brown and a cake tester inserted in center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in pan 15 minutes. Lift out; let cool completely on wire rack. Can be stored, wrapped in plastic, up to 1 day.
  3. Cut out 8 rounds with 2 1/4-inch cutter and 8 rounds with 7/8-inch cutter. Transfer to baking sheet lined with parchment.
  4. Make the glaze: Put chocolate in a small bowl. Heat cream and corn syrup in a small pan over medium-high heat until just simmering. Pour over chocolate; stir until chocolate has melted. Let cool, stirring occasionally, 20 to 25 minutes.
  5. Spoon a dollop of glaze over each cake and large marshmallow, spreading so it runs down sides. Stack: large cake, large marshmallow, small cake, mini marshmallow.Image + Recipe by Martha Stewart

 

Pizzazzerie is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that pizzazzerie.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Courtney’s Latest book

Get Your Copy!

In The Southern Entertainer’s Cookbook, Courtney Whitmore shares her party go-tos, over 75 delicious crowd-pleasing recipes. Featured as a must-have cookbook in Southern Living Magazine.

7 Comments

Leave a Reply

Your email address will not be published.