Angel food cake and s’mores are two of summer’s most delicious desserts. It’s time to bring them together in this epic S’mores Angel Food Cake!
Today, I accomplished something I’ve been dying to do for a long time. Bake this S’mores Angel Food Cake. I’m a huge fan of both angel food cake AND s’mores, but I didn’t know if the combo would be as good as it was in my mind. Spoiler Alert: It is. The soft, light, and fluffy inside of the angel food cake is the perfect base for rich ganache and marshmallow fluff. Hubba hubba.
Do you all have any exciting plans for the weekend? Other than looking forward to GoT on Sunday (obvs), I think we’re going to see our parents and try to enjoy what’s left of summer. I love August because our wedding anniversary is on the 29th (right, Matt? ;)) and my birthday is September 1st. Then, you have labor day right around the corner, and before you know it it’s Christmas! Okay, okay… I’ll chill with that. But seriously, I’m so excited.
Back to the recipe. I used THIS recipe for homemade marshmallow fluff, but you could easily use store bought as well. I just really love the process of candy making and I’ll use any excuse to break out my candy thermometer, tbh. If you do make your own, you’ll have a lot left over, but too much marshmallow fluff is never a bad thing. If you have any suggestions of how to use it up, let me know! And, If you’re looking for more angel food recipes, feel free to check out my Angel Food Cupcakes with Mixed Berry Whipped Frosting, an OG My Modern Cookery hit!
- 1¾ cups sugar
- ¼ teaspoon salt
- 1 cup cake flour
- 12 egg whites, room temperature
- ⅓ cup warm water
- 1 teaspoon vanilla
- 1½ teaspoons cream of tartar
- 12 oz milk chocolate finely chopped
- 6 oz heavy whipping cream
- 1 cup marshmallow fluff, store bought or homemade
- ½ cup graham cracker crumbs
- Place sugar in a food processor and blend for two minutes, until sugar becomes very fine.
- In a medium bowl, combine cake flour, salt, and half of the fine sugar. Sift together and set aside.
- Preheat oven to 350ºF.
- Combine egg whites, water, vanilla and cream of tartar in the bowl of your stand mixer. Whisk ingredients together for 2 minutes until well combined. Gradually add remaining half of sugar and Beat egg white mixture until medium peaks are formed.
- Sprinkle some of the flour mixture over the top of egg white mixture. Gently fold in. Repeat until all of the flour mixture has been folded in evenly.
- Spoon mixture into an ungreased tube pan and bake for 35-40 minutes, until golden brown in color and cake is cooked through.
- Invert cake pan and cool upside down (cake remaining in the pan) until completely cooled.
- Once cooled, run a knife along the inside tube and the outside to loosen the cake. Lift the tube from the rest of the pan and invert the cake onto a cooling rack, using the knife to loosen it from the bottom, if necessary.
- Finely chop chocolate and place in a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth.
- Allow the ganache to cool a bit before using.
- Place the cooling rack with cake on top over the top of your sink. Pour the ganache over the cake, spreading evenly over the sides, top, and inside.
- Take the graham cracker crumbs and throw them along the bottom half of the cake. This is the best way I can describe this.
- Spread or pipe marshmallow creme over the top of the cake. Carefully toast the top with a culinary torch.
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