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S’mores Sheet Cake

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Smores flavored cake topped with marshmallow icing and graham cracker crumbles
Ellie Haley

Recipe by: Ellie Haley

@kitchen335co

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.

Servings
16
Prep Time
30 min
Cook Time
35 min
Total Time
65 min
Ingredients

For the Chocolate Sheet Cake

,

1 ¾ cups all-purpose flour

,

½ cup cocoa powder

,

1 teaspoon espresso powder or instant coffee

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1 teaspoon salt

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1 teaspoon baking soda

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1 teaspoon baking powder

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1 ¾ cups granulated sugar

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½ cup vegetable oil

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2 large eggs

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1 teaspoon vanilla extract

, ,

For the Marshmallow Icing

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3 large egg whites

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¾ cup granulated sugar

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½ teaspoon cream of tartar

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¼ teaspoon salt

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1 teaspoon vanilla extract

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For the Graham Cracker Crumble

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1 ½ sheets graham crackers, roughly crushed

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½ tablespoon unsalted butter, melted

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½ tablespoon granulated sugar

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¼ teaspoon salt

 
 
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Directions

For the Chocolate Sheet Cake

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slowly add the LACTAID® Lactose-Free Whole Milk to the sugar mixture, alternating with the dry ingredients.
  6. Mix until just combined. Scrape down the sides of the bowl to ensure it is fully combined. The batter will be thin.
  7. 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.
  8. Remove the cake from the oven and allow the cake to cool before frosting.

For the Marshmallow Icing

  1. In the bowl of a stand mixer, combine the egg whites, sugar, cream of tartar, and salt.
  2. Place the bowl over a saucepan with a couple of inches of simmering water.
  3. 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.
  4. 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.
  5. Add the vanilla at the very end of mixing and beat until combined.

For the Graham Cracker Crumble

  1. In a small bowl, mix the graham cracker crumbles, melted butter, salt, and sugar until well combined.

To Assemble the Cake

  1. If desired, remove the chocolate sheet cake from the pan before icing.
  2. 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).
  3. Sprinkle the buttered graham cracker crumbles on top of the toasted marshmallow icing.

Nutrition Facts

Serving Size: 1 slice of cake

Amount Per Serving

Calories 284
Total Fat 9g
Saturated Fat 3g
Cholesterol 28mg
Sodium 342mg
Total Carbohydrate 49g
Dietary Fiber 1g
Sugars 35g
Protein 4g
Calcium 37mg
0

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.

Yield: 16 Servings
Prep Time:
Cook Time:
Total Time:
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