This delectable cake is like a s'mores but with out the graham cracker! Rich chocolate cake with layers of toasted marshmallow and chocolate pieces and covered caramel buttercream.

So I have to confess...this cake might be one of my favorite things ever! chocolate, caramel, and homemade marshmallow, what could be better!

Tips and Ingredients

To Chill or not to Chill: So why chill the dough before baking? Chilling the dough lets the flavors develop and become deeper the longer it sits. Plus, when you let it chill it stops the cookies from completely melting and flattening out.

Butter: I typically use unsalted butter because it allows me to control how salty I want my cookies. I love salt so I add a little extra ;). It is important that your butter is room temperature so that it will fully incorporate with the sugar to get that nice fluffy texture for your cookies. If it’s melted or too hard it won’t mix well and the texture will be off.

Sugar: Using both granulated sugar and brown sugar helps ensure a nice chewy, robust flavor in your cookies.

Eggs: The egg adds fat to the recipe and helps to bind it. If you forget to leave your egg out to get room temp like I always do, then I got you. Fill a coffee cup or bowl with hot water and leave your (whole) egg in it. Let it sit for like 5 minutes. I always put my egg in the water then do my butter and sugar, by the time I’m ready for the egg it’s ready and room temp!

Leavening: This recipe calls for both baking powder and baking soda. Baking powder already contains an acid, whereas baking soda needs an acidic ingredient added in order for it to rise.

Buttermilk: If you don’t have buttermilk you can sub with 1 tbsp of apple cider vinegar or fresh lemon juice with 1 cup of milk and let it sit for 5 minutes before using.

Vanilla: Pure vanilla extract is best for this delicious cake. I like to use my homemade vanilla or mexican vanilla extract, it has an almost caramel, smooth flavor.

Marshmallow Fluff: For the optimal taste homemade marshmallow fluff tastes the best. It’s nice and light. If you don’t feel like making it or don't have time store bought marshmallow fluff works ok too!

The Chocolate Cake:

Preheat the oven to 350 and grease 3, 6-inch pans or 2, 8-inch pans. For extra insurance that your cakes won’t stick you can line the bottoms with a cut piece of parchment paper after greasing the pan.

Sift together Flour, Cocoa, Baking Powder, Baking Soda, and Espresso Powder altogether and set aside.

Mix the Sugar and Butter on medium-high until light and fluffy, about 3ish minutes. The color will lighten to a pale yellow. Add the Eggs and Vanilla, mix for another 2-3 minutes until fluffy. The mixture will grow in volume and be a light pale yellow color. Make sure to scrape the sides! Add the Buttermilk.

Alternate the Hot Coffee and Flour mix in 4 batches, be careful not to over mix! The batter will be thin, it’s supposed to be.

Evenly distribute the batter between your three pans and bake for 28 - 35 minutes, until your tester comes out dry, I use a butter knife.

**Hack: a good devils food store bought cake mix like duncan hines is always good too!

Fluff:

Add Water, Sugar, and clear Corn Syrup to a saucepan and mix until well combined. Heat the mixture until it hits 230 degrees on medium heat. You will need a candy thermometer for this recipe.

Clean your mixing bowl super clean to make sure it’s grease free. To remove any doubt you can wipe a little vinegar on the inside of the bowl and on the whisk. When the mixture hits 230 degrees start whipping the Egg Whites in your clean bowl with the Cream of Tartar in your mixer until soft peaks form. Keep cooking the Sugar mixture until it reaches 240 degrees.

When the Egg Whites have soft peaks, slowly pour the Sugar mixture into the Egg Whites, whipping on low to medium speed. The Egg Whites will deflate slightly but turn the mixer on high and whip until the mix becomes glossy, add the lemon juice and vanilla. Mix for another few minutes until fluff consistency.

Store at room temperature in an airtight container.

**Hack: store bought fluff works great too, it will make it a little sweeter but is still a great alternative if you’re running short on time!

Buttercream:

Make sure your butter is room temp, if you press your finger into it it should just barely make a dent. Beat the Butter until light and fluffy, around 3 minutes.

Slowly add the sifted Powdered Sugar in. Mix until well combined. Add in the Cream, Vanilla, salt, and caramel. Whip for 4 minutes. To remove any unwanted air pockets for when you frost the cake, mix the frosting by hand for a couple minutes.

** Hack: duncan hines frosting and add the caramel to the vanilla frosting!

For the Look: for a more classic look doing a chocolate drip and well mixed frosting. I chose to go with a more rustic look. I frosted the outside of the cake with vanilla frosting then took caramel and smeared it on the outside. I also did the chocolate drip, then I smoothed it out so it would be marbled.