Img 5463
Img 5463

Pumpkin S'mores Layer Cake

Recipes   Seasonal     Sweets    



  • 12 Tablespoons of unsalted butter + extra for your pans
  • 6 whole graham crackers
  • 2 ¼ cups of all purpose flour
  • 2 tablespoons tapioca flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup Brown Swerve
  • ¾ cup Swerve Granular
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 15 oz. can pumpkin puree’
  • ½ cup buttermilk
  • Kitchen torch
  • Microwave safe bowl


  • 4 Ounces bittersweet chocolate, chopped
  • 12 marshmallows (we used Churro Cinnamon Smashmallows)
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup cold heavy cream
  • ½ teaspoon pure vanilla extract


  • 6 large egg whites 
  • 1 cup Swerve, Granular
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract



  1. Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Pulse the graham crackers into fine crumbs in a food processor. Add the flours, baking powder, baking soda, cinnamon and salt and pulse until well combined.
  3. Beat the butter and both Swerve’s in a large bowl with a mixer on medium/high speed until light and fluffy. Beat in the eggs 1 at a time, beating well after each addition. Then beat in the vanilla. Reduce speed to low and mix in the pumpkin puree’. The better will look curdled. Beat in ½ the flour mixture, then the buttermilk followed by the rest of the flour mixture. Divide the batter evenly between the 2 cake pans. Tap the bottoms of the pans to release any bubbles of air.
  4. Bake the cakes until a toothpick inserted in the center comes out clean, about 40 minutes depending on how powerful your oven is. Transfer cooked cakes to a cooling rack and about 10 minutes later remove from pans and discard the parchment paper to finish cooling completely.
  5. While your cakes cool, make the filling: Microwave the chocolate, marshmallows, cocoa powder and ⅓ of the heavy cream in a bowl for 30 second intervals, occasionally whisking until melted and completely smooth. Stir in the vanilla. Let cool to room temp.
  6. Whisk the remaining ⅔ cup of heavy cream in a medium bowl until stiff peaks form. Whisk one-third of the whipped cream into the chocolate-marshmallow mixture, then gently fold in the rest with a rubber spatula. Refrigerate until firm, about 1 hour.


  1. Meanwhile, make the meringue: Whisk the egg whites, Swerve Granular, cream of tartar and salt in a large heatproof bowl. Place over a saucepan of simmering water ( do not let the bowl touch the water ) and cook, whisking until the mixture is warm and the Swerve dissolves, 3-4 minutes.
  2. Remove the bowl from the pan. Add the vanilla to the bowl and beat with a hand mixer on medium-high speed until the mixture is cool and stiff and glossy peaks form, about 12 minutes


  1. Using a long, serrated knife, split each cake in half horizontally to make 4 layers total. Place 1 layer of the cake on a cake stand or plate. Transfer 1 cup of meringue to a large resealable plastic bag and snip a corner. Pipe a ring of meringue on the perimeter of the cake layer to keep the filling from oozing out. Spread ⅓ of the filling inside of the ring. Repeat with 2 more layers, then top with the final layer. Cover the top and sides of the cake with the remaining meringue, using the back of a spoon to make peaks. Brown the “frosting” with a kitchen torch.
  2. Refrigerate the cake for at least 1 hour before serving.

Makes 16 servings.

Img 5566
Img 5683
Nutrition Facts

Serving Size 1 slice

Servings 16

Calories 320
Total Fat 20g
Total Saturated Fat 12g
Cholesterol 90mg
Sodium 200mg
Total Carbs 63g
Dietary Fiber 5g
Sugars 8g
Added Sugar 5g
Swerve 33g
Protein 8g
Net Carbs: 25g