Pumpkin S'mores Cake
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Recipe Intro From bakedwithlovebyivy
Pumpkin Pie meets s'mores with this Pumpkin S'mores Cake recipe. The pumpkin spice cake, layers of graham cracker, and toasted Swiss meringue challenge the classic pumpkin loaf. You will impress everyone with this elevated Fall classic. Enjoy!
- Pro Tips
- Ingredient Notes
- Recipe Card
Pro Tips
Why Is It Important To End On The Flour Mixture?
Ending on the flour mixture is essential for achieving a smooth cake batter. Ending on the milk mixture can result in a separated or curdled cake batter, so ending on the flour mixture helps to prevent this.
Why layer pumpkin cake batter and graham crackers?
Layering graham crackers between layers of pumpkin cake batter replicates the delicious pie crust flavor. It also creates a beautiful cross-section when you slice the cake.
Ingredient Notes
Unsalted Butter
I like unsalted butter in my cake batter so that I can control the amount of salt I add in the recipe.
Sour Cream or Plain Greek Yogurt
Sour cream and yogurt can be used interchagebly in this recipe. The purpose of either of these ingredients is to add moisture and tang to the cake.
Unsweetened Pumpkin Purée
Use unsweetened pumpkin purée rather than pumpkin pie filling. Using unsweetened pumpkin allows you to control the sweetness and spices added to the recipe.
Recipe Card
ingredients
Cake
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 cup white granulated sugar
- 2 eggs
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup plus 6 tbsp all purpose flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup unsweetened pumpkin purée
- 2 tbsp whole milk
- 1 teaspoon vanilla extract
- 3 graham crackers, split in half
ingredients
Swiss Meringue
- 2 egg whites, room temperature
- 1/2 cup white sugar
Method
Cake
Step 1
Preheat the oven to 350 degrees Fahrenheit. Grease a standard loaf pan and line it with parchment paper.
Step 2
In the bowl of a stand mixer or a large bowl with a hand mixer, cream the butter and sugar.
Step 3
Add eggs, one at a time, mixing after each addition.
Step 4
In a medium bowl, whisk together baking powder, salt, spices, and flour.
Step 5
In a liquid measuring jug or small bowl, whisk together the pumpkin purée, milk, and vanilla extract.
Step 6
Add 1/3 of the dry mixture to the butter mixture and mix to combine. Add 1/2 the pumpkin mixture and mix to combine. Repeat until both the dry and pumpkin mixtures are all incorporated (making sure to finish on the dry mixture).
Step 7
Add 3 graham cracker halves to the bottom of the prepared pan.
Step 8
Add 1/2 of the pumpkin batter to the bottom of the prepared loaf pan.
Step 9
Repeat this process one more time, smoothing the batter with an offset spatula after each addition.
Step 10
Bake the loaf cake for 35-40 minutes or until a toothpick inserted comes out with a few moist crumbs.
Meringue and Assembly
Step 1
Add the egg whites and sugar to the bowl of a stand mixer.
Step 2
Place the bowl over a double boiler. Mix the egg whites and sugar over the heat until the sugar dissolves. To test if the mixture is ready to come off the heat, rub a little mixture between two fingers. If it is grainy, then the mixture needs more time over the double boiler.
Step 3
Whip the dissolved mixture on high until stiff peaks form.
Step 4
Release the cooled cake from the pan by releasing the sides with an offset spatula.
Step 5
Top the cake with meringue. Use an offset spatula to spread the meringue, and then toast with a kitchen torch.
Step 6
Slice and enjoy!