S’mores Sheet Cake


Recipe by: Ellie Haley
Take the campfire to the kitchen with this lactose-free s’mores sheet cake recipe. Toasted marshmallow icing and graham cracker crumbles top an unbelievably moist chocolate sheet cake to make the perfect lactose-free summer dessert recipe.
For the Chocolate Sheet Cake
1 ¾ cups all-purpose flour
½ cup cocoa powder
1 teaspoon espresso powder or instant coffee
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 ¾ cups granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 ½ cups LACTAID® Lactose-Free Whole Milk
For the Marshmallow Icing
3 large egg whites
¾ cup granulated sugar
½ teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon vanilla extract
For the Graham Cracker Crumble
1 ½ sheets graham crackers, roughly crushed
½ tablespoon unsalted butter, melted
½ tablespoon granulated sugar
¼ teaspoon salt
For the Chocolate Sheet Cake
- Preheat oven to 350 degrees F. Spray a 9×13 pan with non-stick spray and line with parchment paper or foil for easy removal once cooled.
- In a large bowl, whisk the flour, cocoa powder, espresso powder, salt baking soda, and baking powder until well combined and free of lumps. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat the sugar and vegetable oil until light and fluffy.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition. Add the vanilla and combine.
- Slowly add the LACTAID® Lactose-Free Whole Milk to the sugar mixture, alternating with the dry ingredients.
- Mix until just combined. Scrape down the sides of the bowl to ensure it is fully combined. The batter will be thin.
- Pour the batter into the prepared pan. Bake the cake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.
- Remove the cake from the oven and allow the cake to cool before frosting.
For the Marshmallow Icing
- In the bowl of a stand mixer, combine the egg whites, sugar, cream of tartar, and salt.
- Place the bowl over a saucepan with a couple of inches of simmering water.
- Whisk the mixture constantly as it heats up, for about 6 minutes. The mixture should be warm to the touch and the sugar should be dissolved. If you have a thermometer you can heat the mixture to 115 degrees F.
- Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form. This will take about 10 minutes.
- Add the vanilla at the very end of mixing and beat until combined.
For the Graham Cracker Crumble
- In a small bowl, mix the graham cracker crumbles, melted butter, salt, and sugar until well combined.
To Assemble the Cake
- If desired, remove the chocolate sheet cake from the pan before icing.
- Spread the marshmallow icing on top of the chocolate cake. Use a kitchen torch to toast the icing or place it under the broiler in your oven (just be sure to watch it very closely).
- Sprinkle the buttered graham cracker crumbles on top of the toasted marshmallow icing.
Nutrition Facts
Amount Per Serving
Take the campfire to the kitchen with this lactose-free s’mores sheet cake recipe. Toasted marshmallow icing and graham cracker crumbles top an unbelievably moist chocolate sheet cake to make the perfect lactose-free summer dessert recipe.