Go Back
Print Recipe
5 from 1 vote

S'mores Birthday Cake

Six layers of brown sugar buttermilk cake, sandiwched together with milk chocolate fudge frosting, enveloped with torched Italian meringue. Aka: your new favourite birthday cake.
Servings: 10 -12 people
Author: Passionate Baker

Ingredients

brown sugar buttermilk cake

  • 295 g cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 170 g salted butter, at room temp
  • 190 g light brown sugar
  • 100 g caster sugar
  • 1/2 tsp vanilla extract
  • 3 large eggs
  • 1 large egg yolk
  • 210 ml buttermilk

biscuit crumbs

  • digestive biscuits, smashed up into crumbs

chocolate fudge frosting

  • 85 g unsweetened chocolate
  • 255 g icing sugar, sifted
  • 170 g salted butter, at room temp
  • 45 g full fat milk
  • 1/2 tbsp vanilla extract

italian meringue

  • 135 g egg whites
  • 270 g caster sugar
  • 60 g water

Instructions

for the cake

  • Preheat the oven to 180°C. Grease and flour 3 7-inch cake tins; set aside.
  • In a medium bowl, sift together the flour, baking powder, and bicarbonate of soda. Whisk together, and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment - or in a large bowl with an electric whisk - beat the butter on medium until smooth. Add the sugars, turn to medium-high and beat until the mix is light and fluffy, about 3-5 minutes. Scrape down the bowl. Add the vanilla, and scrape down again.
  • Turn the mixer to medium-low and add the eggs + egg yolk one at a time, scraping down the sides of the bowl between each addition.
  • Turn the mixture to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. After the last batch of flour has been added, be sure not to overmix!
  • Divide the batter evenly between the prepared tins and bake in the preheated oven for 20-25 minutes, or until a cake tester inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15-minutes before being turned out onto a wire rack to cool completely.

for the chocolate fudge frosting

  • Place the chocolate in a heatproof bowl set over a medium saucepan filled with a few inches of simmering water (not touching) melt. Once melted, set aside.
  • In a large bowl, use an electric whisk to combine the icing sugar, butter, milk, & vanilla. Pour the melted chocolate into the bowl & beat until the frosting is smooth & light brown in color, scraping down the sides of the bowl as necessary.

for the italian meringue

  • Place the egg whites in the base of your stand-mixer with the whisk attachment. Do not whip, but have ready.
  • In a medium pot, combine the sugar and water, stirring gently with a wooden spoon until evenly mixed. Place over a medium heat, continue to stir gently, and monitor the temperature of the mix with a kitchen thermometer.
  • When the sugar mixture reaches 110°C, turn the stand-mixer to a low-med speed & begin whipping the egg whites. When the sugar reaches 118-119°C, remove from the heat.
  • Ensuring the egg white mixture is frothy & slightly voluminous, slowly begin to pour the hot sugar mixture down the side of the bowl and into the egg whites, all while the mixture is going at medium speed.
  • Turn the mixer to med-high speed & whisk together until the mixture is cool, stiff & very shiny – about 7-minutes. It is finished when you remove the whisk & a stiff peak forms.

to assemble

  • Using a sharp knife or cake leveler, cut each cake layer in half through the middle, giving you six layers total. Place one layer onto your turntable/cake stand and cover evenly with 2-tablespoons of chocolate fudge frosting. Repeat with the remaining layers/frosting.
  • Using another 2-tablespoons of frosting, cover the outside of the cake with frosting, smoothing out the edges and filling any gaps. Chill in the fridge for 15-20 minutes.
  • Dollop the Italian meringue onto the chilled cake and use an offset spatula to spread it evenly around the whole thing. Use the back of a small spoon to create ridges in the meringue.
  • Use a blowtorch to gently scorch the outside of the cake, being careful not to burn it. Done!

Notes

  • brown sugar buttermilk cake adapted from Tessa Huff. 
  • this recipe makes slightly more chocolate fudge frosting than you'll need, but it freezes wonderfully! Pop into a bag and store in the freezer for 3-months.
  • you might also end up with extra meringue. I piped my leftover meringue into little kisses and baked in the oven at 150C for 20-mins - delicious!
  • if you aren't bothered making cake flour, you can sub in plain flour - BUT your cake will be more dense.