Yes, you read that right: S’mores Angel Food Cake. Angel food cake with chocolate and graham cracker crumbs swirled right in, topped off with a deliciously light, toasted marshmallow frosting (a.k.a. Italian meringue). You. Need. To. Make. This.
I love dreaming up angel food cake ideas. Lately, at each trip to the grocery store, I would see, front and center, all the makings for some fireside s’mores- graham crackers, marshmallows, and the signature Hershey’s bar. Not to mention all the wonderful s’more creations I was pinning on Pinterest. And then the lightbulb went off: S’mores Angel Food Cake. Oh, were my wheels spinning with different ways to make that happen and I couldn’t wait to get to the kitchen.
You could say I have a bit of an obsession with baking angel food cakes. The traditional angel food cake has always been one of my husband’s favorite desserts, and perhaps my quest to make him homemade ones started it all. I’ve made my traditional angel food cake so many times I could do it in my sleep. But through the years I’ve started to have some fun with these, altering it here and there to create new flavors. There are certain limitations when doctoring up angel food cakes- you are dealing with fluffy fat phobic egg whites, after all.
But that hasn’t stopped me.
To begin, you’ll start with my traditional angel food cake. If you are new to making homemade angel food cakes, check out my post for some tips and tricks to help you along. Briefly, you’ll whip up some egg whites with granulated sugar and a splash of some extracts, then gently fold in some cake flour and powdered sugar. At this point you have the makings for the best angel food cake you’ll ever have. But I wanted s’more.
We all know the 3 ingredients for s’mores: graham crackers, chocolate, and marshmallow. After some hem-hawing around, I decided to go ahead and put graham crackers and chocolate right into the angel food cake. To do this, I divided my cake batter roughly in half. There was absolutely nothing precise about this; I literally took my spatula and drew a line down the middle of my bowl and scooped out half the batter and put that in a separate bowl. I totally eye-balled it.
To one of these bowls you’ll add some graham cracker crumbs. I chose traditional honey graham crackers, not the cinnamon ones. Use whatever you like- I just didn’t want any hint of cinnamon in this. I took some graham cracker sheets and crushed them up into crumbs. A small food processor works great for this. Bored kids armed with rolling pins and bags of graham crackers is also effective. Either way, get some nice, fine crumbs. I measured out 4 tablespoons of the crumbs and gently stirred them in.
Now you need to add some chocolate to the other bowl of batter. I wanted this to be really chocolatey so I used 3 tablespoons of unsweetened cocoa powder- Hershey’s Special Dark was my choice. It is a good idea to sift this in to eliminate as many clumps as possible.
I thought a nice swirled cake would make the prettiest presentation, so I took large scoops of each batter and put them in my tube pan, alternating each time I added a scoop, and doing this in 2 layers. It looked like this (what you see here is the top layer, the bottom layer is the inverse):
Now take a butter knife and gently swirl it around. Not too much- you don’t want them to mix together.
Time for the oven. I wrote about oven temperatures in my original angel food cake post. In summary, you need to watch your oven temperature! Depending on what oven I’ve baked my angel food cakes in, my temperature has ranged from 360-375F. In my current oven, 365F seems to be the sweet spot, and it takes 37 minutes. You might be able to get away with setting your oven to 350F, but your cake will take longer, and it may not rise quite as high. You’ll know it is done when you gently press on the top of your cake and it springs right back up.
Let me tell you, when this was baking, my whole house smelled like campfire s’mores! Chocolate, graham crackers- even the bit of vanilla extract in the cake had a marshmallowy aroma to it. It was incredible. And look at all those beautiful deep crevices! I know it is customary to place this part face down on the cake dish, but I don’t. I just love that crackly top. It’s also my favorite part to eat.
You could stop right here. This is fabulous on its own: swirled layers of graham crackers and chocolate. So light and fluffy- perfect for a summertime dessert.
But I wanted the whole s’mores experience. And no s’more is complete without marshmallows.
I knew just what I had to do.
Oh, look at that! I told you that Italian Meringue in my previous post would come in handy. I loved it just like this. It made such a gorgeous presentation as is- so fluffy, soft and white.
But again, this is s’mores we’re talking about. And so much of the s’mores experience is roasted marshmallows- I know I’ve never shoved a plain marshmallow in my s’more. As beautiful as this was, I knew I had one more thing to do.
“Hey honey, where’s the blow torch??”
That’s more like it.
Let me tell you, we all LOVED this. It really is s’mores in angel food cake form! Chocolatey swirls with graham crackers right in the cake, topped off with a light, fluffy white toasted meringue. You can’t get any s’more than this- and you don’t even need a campfire!
I dressed individual slices with a quick chocolate glaze- just some dark chocolate mixed with a bit of coconut oil and corn syrup. You could certainly drizzle this over the whole cake- if you set it up in the fridge for a half an hour or so the chocolate glaze will harden just a bit, much like magic shell.
And I also sprinkled the slices with some left over graham cracker crumbs.
This will keep at room temperature for 2 to 3 days- I can’t speak to any longer than that since we plowed right through it. After about a day the meringue will get slightly soft where it touches the cake- the moisture from the cake will start to break down the sugar in the meringue making it a bit “soupy.” This was really only noticeable at about day 2, and it didn’t impact the overall shape and taste of the cake.
And who are we kidding- if you bring this to a party, it won’t even last to the end of the night.
This will make the perfect dessert for your 4th of July celebrations. Let other folks bring the red, white, and blue themed treats. You should make this. I mean, there aren’t many things more symbolic of an American summer than s’mores.
And with this S’mores Angel Food cake, you don’t have to wait around for someone to start the campfire.
- 1 cup cake flour
- 1½ cup powdered sugar (sometimes called icing sugar)
- 1½ cup egg whites (or 1 16 oz carton pasteurized egg whites), room temperature
- 1½ teaspoon cream of tarter
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 tablespoons graham cracker crumbs
- 3 tablespoons unsweetened cocoa powder
- 4 oz dark chocolate
- 5 tablespoons coconut oil
- 2 tablespoons light corn syrup
- Adjust oven rack to lowest position in the oven. Preheat to 375 F*
- Sift together the cake flour and powdered sugar. Set aside.
- Add egg whites, cream of tarter, and salt to bowl of stand mixer. Beat at high speed until soft peaks form, approximately 3-5 minutes*
- Gradually add granulated sugar, 2-3 tablespoons at a time, beating well after each addition (about 1-2 minutes each time)
- After all sugar is added, beat at high speed until stiff peaks form, approximately 3-5 minutes*
- Add the vanilla extract and beat at medium speed for 10 seconds
- Slowly fold in sifted flour/sugar in 3-4 batches.
- Scoop out half the batter into a separate bowl (this does not have to be exact)
- Add 4 tablespoons of graham crackers to one bowl and gentle stir in.
- Sift in 3 tablespoons of cocoa powder to the other bowl of batter and gentle mix in.
- Add batter to a tube pan with removable bottom, alternating between the graham cracker flavored batter and the chocolate flavored batter. Swirl with a butter knife.
- Bake for 34-38 minutes
- Remove cake from oven and carefully flip upside down to cool completely (I like to prop mine up on a glass)
- To remove from pan, slide a thin spatula (or the dull side of a butter knife) along the edges to loosen it. Lift cake from the sides of the pan. Loosen cake from the bottom of the pan the same way, gently flip upside down release cake from pan bottom.
- Frost cake with Italian Meringue
- Combine the dark chocolate, coconut oil, and corn syrup in a microwave safe dish. Microwave in 15-20 second intervals, stirring after each time until mixture is melted and well blended
- Allow to cool to room temperature then drizzle over cake.
- Sprinkle cake with additional graham cracker crumbs, if desired.
*Times are just a guide. Mixing times may vary greatly.
Chocolate glaze will keep for several weeks at room temperature. It's great over ice cream!