Mirage Recipe
Prep: 30 mins
Cook: 50 mins
Serves: 8 ¾" x 4" cake
This S’mores Pound Cake brings all of the cozy goodness of s’mores into one irresistible dessert. Rich pound cake is the perfect base for additions of chocolate chips, graham cracker crumbs, and gooey mini marshmallows, making every bite taste like a fireside favourite. Each slice delivers the comforting combination of flavours that made childhood s’mores so memorable.
This cake is perfect for summertime celebrations, potlucks, family gatherings, or simply when you’re craving a comforting homemade dessert. It pairs beautifully with a scoop of ice cream, and especially an evening shared with friends and family. Best of all, it captures the magic of summer camping trips without needing a campfire. Whether served as an everyday treat or a show-stopping dessert, this s’mores pound cake is guaranteed to bring smiles and sweet memories to the table.
For more summer baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
S'mores Pound Cake
1 cup
Mirage Margarine
2 cups
granulated sugar
2 large
eggs
4
egg whites
1 tbsp
vanilla extract
3/4 cup
milk, room temperature
2 3/4 cups
cake flour, sifted
2 tbsp
baking powder
2 tsp
salt
1 1/2 cups
mini marshmallows
1 cup
chocolate chips
1 cup
graham cracker crumbs
Directions
Pre-heat the oven to 325°F.
Coat the inside of a 8 ¾ inch by 4 ¼ inch loaf pan with Mirage Margarine. Line the bottom and sides of the pan with parchment.
In a large mixing bowl, with an electric mixer, cream the Mirage Margarine on high for 3 minutes.
Add the sugar to the mixing bowl, and continue creaming for 3 minutes more.
Now add the eggs, egg whites, vanilla extract and milk to the margarine mixture. Continue mixing on high for another 3 minutes, scraping the bowl several times with a rubber spatula.
In a separate bowl whisk together the sifted flour with the salt and baking powder.
Add the flour mixture into the margarine mixture in 3 parts, mixing thoroughly before adding each part.
With a rubber spatula, mix the mini marshmallows, chocolate chips and graham cracker crumbs into the batter.
Pour the batter into the prepared pan until it is 2cm from the top, and give the pan one or two taps on the edge of the counter to remove any unwanted large air bubbles. Any excess batter can be baked as cupcakes, or mini cakes.
Place the pan on the middle rack of the oven with an empty baking sheet on the rack immediately below the pan. This will allow for more even heat distribution and baking of the cake.
Bake the cake until it springs back lightly when pressed in the center, or a toothpick comes out clean, approximately 45-50 minutes.
Cool the cake in the pans for a few minutes, then turn it out on to a resting rack to cool completely.
Baker’s Note:
- The marshmallows will rise to the top of this cake, giving it a sticky toffee-like consistency.
