Peanut Butter S’mores Cake – graham cracker cake layers with whipped peanut butter buttercream, toasted marshmallow filling, toasted graham crackers and chocolate ganache.
Peanut Butter S’mores Cake
Alright, peanut butter lovers! This cake is for you!
I made a Peanut Butter S’mores Cake YEARS ago for my sister’s birthday. It was basically my Ultimate S’mores Cake but with peanut butter buttercream instead of chocolate buttercream. It was delicious, but it wasn’t something that stood out on it’s own. I recently decided to rethink this cake and came up with a totally new version!
- The cake layers for this cake are my graham cracker cake layers from my Peanut Butter Graham Cake (another must-try if you love PB!). I love the hint of cinnamon these layers add to the cake.
- I then used the chocolate ganache/drip, toasted marshmallow filling and toasted graham crackers from my Ultimate S’mores Cake.
- And instead of chocolate buttercream, we’re using peanut butter!
So nothing is really new in this cake – just the combination of all these different elements. I think it’s so fun to play around with flavor combinations, and taking components from different cake recipes is the perfect way to try it out!
How to Cake It: The Perfect Drip
I know getting the perfect consistency for your drip can be tricky, so let’s talk about how to make the perfect drip!
Nail the cream to chocolate ratio
- For dark chocolate or semi-sweet chocolate, you’ll need more cream than any other type of baking chip. I recommend you start with 3/4 cup heavy cream for 1 cup of your chips. You may need to add an extra 1/4 cup cream to make it a little thinner.
- For any other type of baking chip, you’ll only need 1/4 to 1/3 cup heavy cream for 1 cup of the chips.
How to melt the chocolate
- To melt your chips, I suggest heating your cream first and then pouring the hot cream over your chips. Let the cream sit for a minute on the chips and then stir to create a silky, smooth texture. If the chips don’t melt all the way at this point, microwave the mixture for 10 seconds and stir again.
- If you try to heat your chocolate and cream together in a microwave, you’ll likely seize the chocolate.
- An alternative to the microwave is a double boiler.
Making sure your consistency is perfect
- When I use the drip in between the cake layers, like you see above, I let the mixture get completely room temperature – for a couple reasons: 1.) the drip thickens as it cools, and 2.) I don’t want warm chocolate in between my layers melting buttercream.
- But when I’m ready to use the drip for the actual drip, I want it to be a little thinner and slightly warmer than what I used in between the layers. To do this, I usually heat that extra 1/4 cup cream till it boils and then add it to what’s left of my room temperature drip that I used in between the layers.
How to Assemble the Peanut Butter S’mores Cake
- After you’ve chilled your crumb coated cake in the freezer for about 15 minutes, you’re ready to continue frosting your cake with the remaining buttercream and drip.
HOW TO MAKE BUTTERCREAM FROSTING
To get a light and fluffy homemade buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM
These steps are written up for my vanilla buttercream, but are supposed to be applied to any of my buttercream recipes.
- Sift your powdered sugar
- Use slightly cold butter
- Use heavy whipping cream
- Beat for 5 minutes
- Stir by hand
You’ll want to check out the post linked above for more details on each step.
Other Cakes You’ll Love
- Ultimate S’mores Cake
- Banana Nutella S’mores Cake
- Banana Peanut Butter Caramel Cake
- Peanut Butter Dream Cake