While it’s often challenging to pick favorites among the many delightful creations we share, I must confess that this particular month holds an exceptionally special place in my heart within our beloved Pass the Cook Book Club. Our wonderful leader, Kita, truly outdid herself by selecting The Smitten Kitchen Cookbook by the brilliant Deb Perelman, the creative force behind the incredibly popular and endlessly inspiring blog, Smitten Kitchen. For many years, long before I truly understood the concept of ‘blogging’ or even dared to dream of starting my own, I’ve been an avid, dedicated reader of Deb’s work. Her meticulous recipes, her engaging stories, and her wonderfully genuine, approachable philosophy on home cooking have always resonated deeply with me. It felt like a discovery, a true North Star in the culinary world. Consequently, her cookbook had been a long-standing, cherished fixture on my “must-buy” list. This month’s choice wasn’t just a suggestion; it was a delightful affirmation of my culinary aspirations and a joyous opportunity to finally dive into a book I’d admired for so long.

A Culinary Journey with The Smitten Kitchen Cookbook: Inspiration at Every Turn

The moment I delved into the pages of this month’s chosen cookbook, I knew I was in for an unparalleled culinary treat. Every single recipe exuded an irresistible charm, each one more tempting and beautifully photographed than the last. This is precisely why owning the book became an immediate necessity – it’s a true treasure trove of reliable, delicious, and inspiring recipes that you’ll want to revisit again and again. The selection for the club was remarkably diverse and thoroughly inspiring, spanning from savory delights like the comforting Cheddar Breakfast Swirl Breakfast Buns to the refreshingly unique Tomato Scallion Shortcakes with Whipped Goat Cheese. Each page turned offered a new possibility, a new adventure for the kitchen. However, as often happens when browsing a cookbook, my gaze was naturally, almost magnetically, drawn to the S’mores Layer Cake. There’s something undeniably captivating about layer cakes – the challenge of their construction, the artistry involved in their decoration, and the sheer indulgence they represent. I simply couldn’t resist the allure of crafting one, especially when Deb Perelman’s expertise was guiding the way. And so, the delightful journey to create our unique Elvis S’mores Cake began, infused with the spirit of Smitten Kitchen’s approachable gourmet philosophy.

The Genesis of a King-Inspired S’mores Cake: A Flavorful Riff

Having recently experimented with several traditional s’mores variations – from delightful s’mores cookie bars to delicate s’mores macarons – I felt a strong desire to infuse this new layer cake with a fresh, unexpected twist. While classic s’mores are undeniably delicious, I was keen to elevate the experience, to add another dimension of flavor that would truly surprise and delight. My trusted culinary consultant, Mr. J, was, as always, my first stop for creative brainstorming. Without missing a beat, his immediate suggestion was, predictably, “peanut butter.” I sometimes jokingly (or perhaps not so jokingly!) wonder if he needs a support group for his fervent peanut butter addiction – perhaps a “PB Anonymous” intervention is in order! But given that he’s consistently the primary taste-tester and enthusiastic consumer of my baked goods, I happily indulged his persistent craving. A few quick Google searches, fueled by his suggestion, led to a brilliant and deliciously cohesive idea: a peanut butter banana s’mores cake. This instantly brought to mind the legendary love affair between Elvis Presley and his iconic peanut butter and banana sandwiches. Thus, the Elvis S’mores Cake was born, a delightful homage to the King of Rock and Roll’s favorite flavors, promising to elevate the classic s’mores experience to a whole new level of decadent, harmonious delight. This combination, I realized, would add a creamy, salty, and fruity counterpoint to the sweet, smoky s’mores elements, creating a truly unique and memorable dessert.

Crafting Each Delectable Layer: A Symphony of Thoughtful Flavors

The foundation of this magnificent dessert is a perfectly moist graham cracker cake. We began by adhering to the spirit of the original recipe’s cake base, ensuring a crumbly, subtly spiced, and wonderfully tender texture that perfectly mimics the iconic graham cracker component of a campfire s’mores. However, the true transformation and personalization of this cake truly began when we departed from the traditional filling. Instead of a standard, plain chocolate layer, I envisioned something more profound and indulgent. My creation was a rich, incredibly creamy milk chocolate peanut butter ganache. This ganache wasn’t just any peanut butter chocolate; it was infused with the irresistible, distinct flavor of finely chopped Reese’s peanut butter cups, adding a profound depth, a playful texture, and a luxuriousness that truly elevates every single bite. Nestled generously within this ganache are slices of fresh, ripe bananas. These aren’t just for show; they provide a natural sweetness, a hint of refreshing fruitiness, and that unmistakable “Elvis” touch that binds the whole concept together. The bananas also contribute essential moisture, ensuring the cake remains incredibly tender. The culmination of this layered masterpiece is a generous topping of homemade marshmallow frosting. While this frosting, with its inherently delicate, airy, and slightly sticky consistency, presented a delightful challenge in terms of achieving aesthetic perfection, its ethereal texture and sweet, vanilla-infused flavor are absolutely essential. The goal wasn’t just to make a delicious cake; it was about meticulously recreating the entire multi-sensory s’mores experience in a sophisticated cake form, from the distinct graham cracker flavor and chocolatey peanut butter richness to the gooey, toasted marshmallow topping.

The Art of Marshmallow Frosting: A Toasted Dream Come True

Working with marshmallow frosting, particularly a meringue-based one, can be an adventure in itself. Unlike many traditional buttercreams that hold stiff peaks with ease, its light and airy nature means it doesn’t always lend itself to crisp, defined edges. There were moments of delightful struggle and playful frustration, trying to achieve that picture-perfect, smooth finish. However, its immense charm lies precisely in its whimsical, billowy, cloud-like appearance, which perfectly embodies the spirit of genuine toasted marshmallows. It embraces a more rustic elegance, a charmingly imperfect facade that hints at the delectable wonders within. The real magic, and the ultimate s’mores transformation, truly happens at the final stage: the gentle browning with a kitchen torch. This step is not merely decorative; it’s profoundly transformative. It imparts that smoky, deeply caramelized aroma and subtly crispy exterior that makes real s’mores so utterly irresistible around a campfire. Each dollop of frosting, lightly kissed by the flame, brings a crucial element of that beloved outdoor experience right to your dining table, making the Elvis S’mores Cake a truly multi-sensory delight that appeals to sight, smell, and taste. A good quality kitchen torch is a worthwhile investment for any baking enthusiast looking to add that professional finishing touch.

Why This Elvis S’mores Cake is a Must-Try Culinary Masterpiece

I’ll readily admit, this particular cake might not be the most immaculately “beautified” creation I’ve ever produced – in fact, it might even contend for the playful title of “ugliest” in my portfolio (though I’m still deliberating!). Yet, despite its delightfully rustic charm and less-than-perfect exterior, it has unequivocally won the coveted “best cake ever” award from my toughest, most honest critic: the hubby himself. And frankly, that’s the only endorsement that truly matters in my kitchen! The graham cracker cake base is wonderfully moist and delightfully fluffy, precisely the qualities I cherish in a perfect cake. Its subtle cinnamon and honey notes lay a superb foundation for the bolder flavors to come. The peanut butter ganache, a velvety, molten river flowing generously through the center, strikes a masterful balance of sweetness and savory richness. It’s decadent without being cloying, allowing the subtle, earthy notes of the graham cracker and the fresh, vibrant, fruity essence of the banana to shine through, rather than being overwhelmed. Make no mistake, there’s an abundance of satisfying peanut butter flavor here, but it’s meticulously integrated and perfectly balanced, ensuring that no single element dominates the palate.

I’ve witnessed many enthusiastic eaters in my time, but rarely have I seen Mr. J literally lick his plate clean – a truly remarkable sight, even captured for posterity in an Instagram picture! His reaction alone stands as irrefutable testament to just how exceptionally good, how utterly irresistible, this cake truly is. For those who, like some of my appreciative labmates, crave an even bolder banana presence, feel absolutely free to increase the quantity of sliced bananas layered within. This cake is remarkably forgiving and welcoming of personal touches and preferences. It’s a dessert that earnestly invites you to indulge, to savor each distinct yet harmonious layer, and to truly experience a unique blend of comforting classics and innovative, exciting flavors. Whether you’re a devoted fan of Elvis Presley and his culinary preferences, a dedicated s’mores aficionado yearning for a sophisticated take on the campfire classic, or simply a passionate lover of exceptionally delicious cake, this recipe promises an extraordinary culinary adventure that will undoubtedly leave you, and your guests, craving another slice.

Yield: 1 9-inch cake

Elvis S’mores Cake Recipe

This incredible Elvis S’mores Cake brings together a moist graham cracker cake, a decadent milk chocolate peanut butter ganache, fresh banana slices, and a dreamy toasted marshmallow frosting. It’s a taste sensation that pays homage to classic flavors with a delightful twist!

Prep Time
1 hour

Cook Time
35 minutes

Additional Time
30 minutes

Total Time
2 hours 5 minutes

Ingredients

For the Graham Cracker Cake:

• 2 cups all-purpose flour
• 2 cups honey graham crackers (not cinnamon graham crackers), finely processed into a powder
• 2 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 cup dark brown sugar
• 4 large eggs, room temperature
• 2 cups buttermilk, well shaken

For the Peanut Butter Ganache Filling:

• ½ lbs milk chocolate Reese’s peanut butter cups, finely chopped
• ¾ cup heavy cream
• Pinch of salt
• 1-2 bananas, sliced

For the Marshmallow Frosting:

• 4 large egg whites
• 1 cup granulated sugar
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. To make the cake: Preheat your oven to a precise 350 degrees F (175°C). Prepare two 9-inch round cake pans by generously greasing them with baking spray. To ensure easy release, line the bottoms of the pans with parchment paper circles, then grease the parchment as well. This extra step guarantees your beautiful cakes will unmold perfectly.
2. In a medium-sized mixing bowl, thoroughly whisk together all the dry ingredients: the all-purpose flour, finely processed honey graham cracker crumbs (ensure they are not cinnamon graham crackers for the authentic flavor), baking powder, baking soda, salt, and ground cinnamon. Set this carefully combined dry mixture aside for later use.
3. In a large mixing bowl, preferably of an electric stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and both granulated and dark brown sugars until the mixture is exceptionally light, fluffy, and visibly pale in color. This process typically takes several minutes. Incorporate the large eggs one at a time, beating well after each addition to fully emulsify and scraping down the sides of the bowl as needed to ensure all ingredients are thoroughly combined.
4. Begin adding the dry ingredients (from step 2) to the wet ingredients, alternating carefully with the well-shaken buttermilk. Add approximately a third of the dry ingredients, mix on low speed until just combined, then add half of the buttermilk, mixing gently until incorporated. Scrape down the bowl and continue alternating the remaining dry and wet ingredients, always ending with the dry. Mix until just incorporated to avoid overmixing, which can lead to a tough cake.
5. Divide the prepared cake batter evenly between your two prepared cake pans, using a spatula to smooth the tops. Bake for approximately 30-35 minutes, or until a wooden skewer or toothpick inserted into the very center of each cake comes out completely clean, indicating it’s fully baked.
6. Allow the baked cakes to cool in their pans on a wire rack for about 20 minutes. After this initial cooling, carefully run a thin knife around the edges of each cake to loosen them from the pan. Invert each layer onto the wire rack. Gently peel off the parchment paper from the bottoms and then carefully flip the cakes back upright on the rack to cool completely.
7. It is crucial that the cake layers are completely cooled before you begin the assembly and frosting process. For a quicker cooling process, you can carefully place the cooled-down layers in the refrigerator for a short period, about 30 minutes, ensuring they are thoroughly chilled.
8. To make the peanut butter ganache filling: Place the finely chopped milk chocolate Reese’s peanut butter cups in a clean, heatproof bowl. In a small saucepan, combine the heavy cream and a pinch of salt. Bring this mixture to a gentle simmer over medium heat, watching carefully to prevent scorching. Once simmering, immediately pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for exactly 1 minute to allow the chocolate to melt thoroughly, then whisk until the mixture is thoroughly smooth, glossy, and creamy. For a spreadable consistency, which is ideal for cake filling, set the bowl over another larger bowl filled with ice water (creating an ice bath) and stir gently until the ganache cools and firms up to your desired spreadable thickness.
9. To make the marshmallow frosting (Swiss or Italian meringue style): In a heatproof bowl of an electric mixer (or a large metal bowl that fits snugly over a saucepan), combine the egg whites, granulated sugar, and cream of tartar. Place this bowl over a saucepan containing about an inch or two of simmering water (ensuring the bottom of the bowl does not touch the water). Whisk constantly with a hand whisk for about 3 minutes, or until the sugar is completely dissolved and the mixture feels warm to the touch when you rub a little between your fingers.
10. Remove the bowl from the saucepan and immediately transfer it to an electric mixer fitted with the whisk attachment. Begin beating on low speed, gradually increasing to high, until stiff, glossy peaks form. This transformation typically takes anywhere from 4 to 7 minutes, depending on your mixer’s power. Once firm, shiny peaks are achieved, add the vanilla extract and mix until it is just combined. This frosting is best used immediately for optimal texture and ease of spreading.
11. Assembly: Using a long serrated knife, carefully level the tops of your completely cooled cake layers by gently slicing off any domed portions. This ensures a stable and even cake. Place one cake layer face up on your chosen serving plate or cake stand. Spread the cooled peanut butter ganache thickly and evenly over this bottom layer, extending almost to the edges. Generously arrange the freshly sliced bananas over the ganache. Carefully place the second cake layer on top, aligning it as perfectly as possible. To prevent the top cake layer from sliding during the frosting process, which can be tricky with soft fillings, chill the assembled cake in the refrigerator for 10-15 minutes to allow the ganache filling to firm up.
12. Frosting and Finishing: Begin by spreading a thin “crumb coat” layer of the marshmallow frosting over the entire top and sides of the cake. This traps any loose crumbs, creating a smooth foundation for your final frosting layer. Transfer the cake back to the fridge for another 5 to 10 minutes to allow this crumb coat to set. Once firm, generously coat the top and sides with the remaining marshmallow frosting, aiming for an artfully rustic, cloud-like finish rather than perfect smoothness. For a decorative touch, transfer any leftover frosting to a piping bag fitted with a large round piping tip. Create beautiful, billowy marshmallow dollops decoratively over the top of the cake. For a neat finish, dip your finger in water between each dollop to gently push down the peak created when you pull the piping bag away. Finally, using a culinary kitchen torch on a low setting, lightly and evenly brown the marshmallow dollops. This creates the quintessential toasted marshmallow effect, adding both stunning visual appeal and a delicious caramelized flavor that truly completes the s’mores experience. Serve immediately and prepare for delighted gasps!

Recommended Baking Tools & Ingredients

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• Honey Maid Graham Cracker Crumbs (13.5-Ounce Box)
• Pyrex Glass Mixing Bowl Set (3-Piece)
• Fat Daddio’s Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch
• Culinary Kitchen Torch

Made This Recipe? Share Your Creation!

If you’ve whipped up this delightful Elvis S’mores Cake, we’d absolutely love to see your masterpiece! Share your photos with us on Instagram using the hashtag #aclassictwist. Let’s celebrate your baking triumphs and inspire fellow dessert lovers together!