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S'mores Mini Cakes

These tiered mini cakes are as fun to make as traditional s'mores.

  • servings: 8

Ingredients

For the Cakes

  • 10 tablespoons unsalted butter, softened, plus more for pan
  • 1 cup all-purpose flour
  • 2/3 cup untoasted wheat germ
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1 cup packed light-brown sugar
  • 2 tablespoons clover honey, or other mild honey
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

For the Glaze

  • 6 ounces semisweet chocolate, chopped
  • 5 ounces heavy cream
  • 1 tablespoon light corn syrup
  • 8 large plus 8 mini marshmallows

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with parchment paper, allowing a 2-inch overhang. Make the cakes: Whisk flour, wheat germ, baking powder, cinnamon, and salt in a medium bowl. Put butter, brown sugar, and honey into mixer bowl; mix on medium-high speed until pale and fluffy. Reduce speed to medium; mix in eggs and vanilla. Add flour mixture; mix until just combined.

  2. Step 2

    Spread batter into prepared pan; smooth top. Bake until golden brown and a cake tester inserted in center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in pan 15 minutes. Lift out; let cool completely on wire rack. Can be stored, wrapped in plastic, up to 1 day.

  3. Step 3

    Cut out 8 rounds with 2 1/4-inch cutter and 8 rounds with 7/8-inch cutter. Transfer to baking sheet lined with parchment.

  4. Step 4

    Make the glaze: Put chocolate in a small bowl. Heat cream and corn syrup in a small pan over medium-high heat until just simmering. Pour over chocolate; stir until chocolate has melted. Let cool, stirring occasionally, 20 to 25 minutes.

  5. Step 5

    Spoon a dollop of glaze over each cake and large marshmallow, spreading so it runs down sides. Stack: large cake, large marshmallow, small cake, mini marshmallow.

Source
Martha Stewart Kids, Spring

Reviews (10)

  • 19 Oct, 2008

    A friend of mine made them, and they were delicious and adorable!

  • 26 Sep, 2008

    these look great!

  • 22 Sep, 2008

    For Jacqui20, I have a diabetic grandchild so when I make something from scratch, I figure out each ingredient that has carbs (flour, sugar, chocolate chips, etc.) and add them all together, then divide by the number of servings I get. This recipe has 68.5 carbs for one serving. The cake has 45.9g, and the icing has about 22.6. You could probably substitute some ingredients if that's too much (I think it is).

  • 19 Sep, 2008

    Sounds good and looks great,but what can you substitute for the honey as there are allergies to honey?

  • 19 Sep, 2008

    Someone mention Rice Crispy treats? Another good idea is, use cocoa rice cereal and crushed graham crakers, I'd reduce the amount of rice like by say 1/3 and add like 2 sheets of crackers (crumbled well). The prepair rice treats as directed.

  • 19 Sep, 2008

    Please provide carbohydrate amount for each one. Have a child with Type 1
    diabetes and need the carbohydrate breakdown.

  • 19 Sep, 2008

    These are so cute and perfect because we are going to be camping on my hubby's b-day. I can pre-make the cakes. What cute little cakes.

  • 19 Sep, 2008

    I think these would be fun with rice krispie treats too.

  • 19 Sep, 2008

    Very cute and looks tasty but how exactly would someone go about eating this?
    (Like a stand up cupcake reception-very difficult to eat standing up and without a fork.)
    Thoughts??

  • 19 Sep, 2008

    Wow what a great Idea for a wedding favor!