S’more Layer Cake + Smitten Kitchen Cookbook

Smitten Kitchen's S'more Layer Cake - www.PerrysPlate.com

If you’ve been reading my blog for a while you’ll know that even though we’re pretty clean eaters, we like to indulge on birthdays. We also take our birthday cakes very seriously.  Like this one. And this one. Oh, and this one. Mmm.

Birthday cake planning is talked about year-round, and the girls have cakes planned out until they’re tweens.

Luckily girls are fickle, so I don’t have to make my shopping list until a couple weeks beforehand, which is usually when they change their minds.

My marshmallow-obsessed middle child turned four over the holiday weekend, and for the past month or so she’d been requesting a s’more birthday cake.

Just a couple weeks after she’d made her decision, I got Deb Perelman’s book, The Smitten Kitchen Cookbook, in the mail.

Smitten Kitchen Cookbook

See that cake up there? It’s Deb’s S’more Layer Cake. I almost died when I saw it. No, really.

Decision made.

This week we also tried those tacos (spaghetti squash and beans!) as well as her vinegar slaw with cucumbers and dill. Those were especially good after the rich, Thanksgiving food we’d been eating all weekend.

Nothing like a bowl of lightly pickled cabbage to set you back on track. I actually loved it, though, and it was a surprisingly good addition to those tacos.

Smitten Kitchen's S'more Layer Cake - www.PerrysPlate.com

Alright, back to the cake. I packed my kitchen torch and a number four candle and made the cake up at my parents house over the weekend. My little miss was so excited!

We were, too. That cake was TO. DIE. FOR. The cake part tasted just like graham crackers, and that meringue smelled just like roasted marshmallows when it was torched.


The only thing I’d do differently is make more frosting (I didn’t feel like it made enough to make those dollop things in Deb’s photo), and use dark chocolate in the filling instead of milk chocolate.

Smitten Kitchen's S'more Layer Cake - www.PerrysPlate.com

 The Smitten Kitchen Cookbook is pretty amazing, guys. That was kind of a given, though. Smitten Kitchen was one of the first food blogs I started reading, and Deb always delivers. Always.

A few food bloggy friends also felt that way, too! For more gushing over this book and some rockstar recipes go to…

The Roasted Root for Pancetta, White Bean & Chard Pot Pie

Seaweed & Sassafras for Apple Cider Caramels

Eat Your Heart Out for Plum Poppyseed Muffins (plus its Stephie’s birthday today! Happy Birthday Stephie!)

Disclaimer: I received a free copy of The Smitten Kitchen Cookbook from Alfred A. Knopf Publishing, but all opinions shared are my own. Like always.

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33 Responses to “S’more Layer Cake + Smitten Kitchen Cookbook”

  1. #
    Erin @ The Spiffy Cookie — November 28, 2012 @ 5:18 am

    What a fantastic cake! I am so excited about this cookbook


  2. #
    Melissa R. — November 28, 2012 @ 6:23 am

    I am enjoying you blog, loving the recipes and may not wait fir a birthday to make this cake… Looks so good!!!


  3. #
    Katrina @ Warm Vanilla Sugar — November 28, 2012 @ 6:32 am

    This cake looks insane! Lovely recipe from an awesome book!


  4. #
    Jill — November 28, 2012 @ 6:52 am

    Wow. I love cake. I love birthdays. I definitely love cookbooks. I’ll have to check this one out for sure!


  5. Pingback: Pancetta, White Bean and Swiss Chard Pot Pies

  6. #
    DessertForTwo — November 28, 2012 @ 8:17 am

    Oh, Natalie. I do know how seriously y’all take birthday cakes. And I LOVE it! Thanks for the rec on this cake & book! I’ve been debating, but now I’m sold!


  7. #
    Julia {The Roasted Root} — November 28, 2012 @ 8:24 am

    Oh my gosh, that cake is magnificently beautiful! Your girls have GREAT taste in birthday cake! I’d be interested to know what other cakes they have lined up in the coming years :) I’m glad to see you’ve been trying other recipes in Deb’s book and funny thing, the instant I saw those tacos in her book, I wanted to make them…it’s like we’re kindred food spirits or something ;)


  8. #
    Abby — November 28, 2012 @ 8:42 am

    Wow!! Your cake is perfection! I love the toasty meringue frosting, I can’t stop drooling over it haha. This is such an awesome birthday cake, go mom!


  9. #
    Bev @ Bev Cooks — November 28, 2012 @ 8:45 am

    Oh I’ve been dying for this boooook!


  10. #
    gwen — November 28, 2012 @ 10:30 am

    That cake looks amazing! It’s definitely going on my list of recipes to try. I actually made your pumpkin cake with brown sugar frosting (another birthday cake, I believe?) for my family’s Thanksgiving meal. Everyone loved it, even my grandmother who says she doesn’t like cake.


    • Natalie Perry replied: — November 28th, 2012 @ 11:16 am

      Yes! That was Ivy’s cake two years ago. I think I even took that photo using the same dessert pedestal. :) I made those into cupcakes for a baby shower a couple of weeks ago, only I used the caramel frosting from the Easy Caramel Cake post. LOVED IT! (Glad your grandmother did, too!)

  11. #
    Janssen — November 28, 2012 @ 11:09 am

    I just checked this out from the library last week and loved looking through it.


  12. #
    Joanne — November 28, 2012 @ 12:40 pm

    I already have the SK cookbook and am LOVING it! Obviously it needs to get made soon. Yours is gorgeous!


  13. #
    Tin a — November 28, 2012 @ 6:34 pm

    The tacos sound really, really good.
    I love dark chocolate but prefer milk chocolate for s’mores. That’s interesting thought for the chocolate choice for the cake. I’m sure it’s great either way!
    Is a Perry’s Plate cookbook in the future?


    • Natalie Perry replied: — November 28th, 2012 @ 6:47 pm

      Thanks! Yes, I’m sure it would be great either way. A Perry’s Plate cookbook? I would love to someday, but I think it’s physically impossible right now with my clingy little one. :)

  14. #
    Stephie @ Eat Your Heart Out — November 28, 2012 @ 6:58 pm

    SO pretty! I bet your kiddo loved it :-)
    Thanks for the birthday love! I’m so glad we did this together! I love making new friends through the blog. :-)


  15. Pingback: Plum Poppy Seed Muffins | Eat Your Heart Out

  16. #
    jeannie — November 29, 2012 @ 7:56 am

    Looks like a wonderful birthday was had!!! Happy Birthday Stephanie.. okay now I would love to enter the contest but did not see any where to leave a post.. the favorite holiday foods for me are actually the creations that come out of the leftovers … wild rice mushroom soup.


    • Natalie Perry replied: — November 29th, 2012 @ 4:36 pm

      Hi Jeannie, just click on the link that says “reading for sanity” in the text above the recipe. Thanks!

  17. #
    Loretta E — November 29, 2012 @ 12:42 pm

    This cake would probably inspire me to get a torch….It’s gorgeous!


  18. #
    Laurie {Simply Scratch} — November 30, 2012 @ 6:30 am

    This cookbook is on my Christmas list! Annnnd this cake looks amazing, I hope you saved me a piece? :)


    • Natalie Perry replied: — December 3rd, 2012 @ 8:13 pm

      Err. No but I made cupcakes this weekend using that same recipe. There’s one left in the fridge with your name on it!

  19. #
    Sean — December 3, 2012 @ 9:17 am

    Great cake recipe and great giveaway!!!


  20. #
    Alina — December 3, 2012 @ 9:17 am

    The cake is gorgeous!!!!


  21. #
    Kristi — December 3, 2012 @ 9:30 am

    I make it a point to never pass an opportunity to make someone sublimely happy. ;)


  22. #
    Jennifer — March 30, 2013 @ 1:47 pm

    There’s no cream of tartar measurement in the frosting recipe.


    • Natalie Perry replied: — March 30th, 2013 @ 11:19 pm

      Oops! Sorry about that. It should read 1/4 teaspoon of cream of tartar. I’ll fix that right now.

  23. #
    kesar pista — May 21, 2013 @ 10:21 pm

    i plan to make this cake this weekend for my son’s 5th birthday. i would like to make it (or parts) in advance (like 1-2 days), since i have lots of other food to prepare the day of. any tips on what components can be made in advance? i didn’t find any suggestions in the book and i don’t bake cakes often enough to have good judgment. thx


    • Natalie Perry replied: — May 21st, 2013 @ 10:33 pm

      Yum! You’ll love it. The cake can definitely be made ahead of time. Just wrap the layers in plastic wrap and store in the fridge. I believe the chocolate filling can, too, but let it sit at room temperature for a few hours before assembling the cake. The frosting you’ll need to do the day of. Good luck!

    • kesar pista replied: — May 22nd, 2013 @ 9:16 am

      thanks. i knew i could make the cake in advance and the ganache in advance, but i wasn’t sure about that meringue-like frosting, if i would keep. would you suggest assembling the cake and frosting the day of, or can i assemble in advance and frost the day of? i would like to do as much as i can in advance, but without trial and error, i just don’t know what time would do to the assembled cake. would it be better or worse for flavor and texture?
      also, just an fyi for you, i had gone through this cookbook first, spotted the cake, and googled for anyone who has tried it for “cook in advance instructions” and your site came up. i’m also curious about paleo too, so i’ll be poking around your site …

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