So moist and tender, this smores coffee cake is filled with chocolate chips and topped with a layer of ooey gooey toasted marshmallows.
Looking for a sweet treat to get you though the day or put a little magic in your afternoon? Have some coffee cake!
I always wanted to know where does the name coffee cake comes from. Almost all the coffee cake don’t have any coffee in them.
Is it called coffee cake because it pairs well with coffee? Don’t get me wrong …. cake is cake and I’ll eat it wherever and whenever I can with or without a cup of coffee.
This smores coffee cake doesn’t need a cup of coffee. Of course, you can have one, but you’ll be too busy reaching out for a second piece of cake, you’ll forget all about the coffee.
Just look at this cake! You know I’m right!
This smores coffee cake is a breeze to make. Just like most of the cakes, you start by mixing the butter with the sugar. Grapeseed oil is also mixed in.
If you do not have grapeseed oil, canola or vegetable oil can be used instead. I love using grapeseed in my baking. Since it’s odorless I can add it to lots of baked goods like in this peach pie cake or these chocolate glazed donuts .
Another must ingredient in this coffee cake is the greek yogurt. It brings moisture to the cake making it so soft and tender. I have tried this recipe with sour cream and although it turned out great too, I prefer the greek yogurt version.
For the ooey gooey marshmallow topping, I used big marshmallows and cut them in half. Once the cake was fully baked, arranged the marshmallows over it and placed it for a couple of seconds under the broiler.
At this point, you have to watch the cake very carefully. Marshmallows toast very quickly under the broiler. It takes less than 1 minutes to have all the marshmallows puffed and golden brown.
If your oven does not have a broiler, you can remove the cake from the oven when it’s almost done, top it with marshmallows and continue to bake for an additional 5 minutes.
To cut the cake is a little tricky. The gooey marshmallows stick to the knife so it’s best to clean the knife’s blade after each cut.
Looking for other s’mores recipes? Scroll to the bottom of this post! A handful of very talented bloggers will be sharing s’mores recipes all week long!
So moist and tender, this smores coffee cake is filled with chocolate chips and topped with a layer of ooey gooey toasted marshmallows
- 1/4 cup (56 grams) butter, room temperature
- 2 tablespoons grape seed oil
- 3/4 cup (150 grams) sugar
- 1 egg
- 1 3/4 cup (210 grams) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup graham crackers crumbs
- 1 cup greek yogurt
- 1 cup chocolate chips
- 12-14 big marshmallows, cut in half
- Heat the oven to 375F.
- Line an 11X7" baking pan with parchment paper. Set aside.
- In a mixing bowl add the sugar, butter and oil. With the paddle attachment on, beat on low speed until combined.
- Beat in the egg, scraping the sides of the mixing bowl with a spatula.
- Alternately, stir in the flour, baking powder, baking soda, salt, graham crackers crumbs with the greek yogurt. Mix until just combined.
- With a spatula, fold in the chocolate chips.
- Spoon the cake batter into the prepared pan and bake in preheated oven for 25-30 minutes or until a toothpick comes out clean.
- Remove the cake from the oven, arrange the marshmallows on top of it.
- Place the cake under the broiler and bake for a few more seconds until the marshmallows are puffed and slightly brown. Keep an eye on the cake! It takes less than 1 minutes under the broiler!
- If your oven does not have a broiler, remove the cake from the oven after 25 minutes, top with marshmallows and bake for an additional 5 minutes.
- Let the cake cool slightly on a wire rack before cutting into pieces.