S'mores Coffee Cake with Banana Coulis and Mocha Cream

Delicious in Every Bite!

This Chocolate Chip S'mores Coffee Cake with Banana Coulis and Mocha Whip Cream is the showstopping centerpiece your brunch table has been waiting for. A buttery, tender crumb packed with semi-sweet chocolate chips is layered beneath a golden graham cracker streusel crowned with toasted mini marshmallows, all the magic of a campfire s'more, baked right into a classic coffee cake. Served alongside a luscious, velvety banana coulis and a cloud of espresso-spiked whipped cream, every bite delivers a stunning contrast of flavors: rich chocolate, caramelized graham, toasted marshmallow, sweet banana, and bold mocha. This is the kind of recipe that turns an ordinary morning into a memorable occasion.

Prep Time: 25 minutes

Bake Time: 30–35 minutes

Banana Coulis Time: 10 minutes

Mocha Whip Cream Time: 8 minutes

Cooling Time: 15 minutes

Total Time: approximately 1 hour 30 minutes

Servings: 8–10

Pan Size: 9x9-inch square baking pan or 9-inch round cake pan

Cake Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips

S’mores Streusel Topping Ingredients

• 1/2 cup graham cracker crumbs (about 4 full sheets, crushed)
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted
• 1 cup mini marshmallows
• 1/4 cup semi-sweet chocolate chips (for topping)

Banana Coulis Ingredients

• 2 ripe bananas, peeled and sliced
• 2 tablespoons unsalted butter
• 2 tablespoons packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1 tablespoon fresh lemon juice
• 2–3 tablespoons warm water (to adjust consistency)

Mocha Whip Cream Ingredients

• 1 cup heavy whipping cream, very cold
• 2 tablespoons powdered sugar
• 1 tablespoon strong brewed espresso or cold brew concentrate, cooled
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon vanilla extract

Step-by-Step Baking Procedure

Prepare the Pan

Step 1: Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking pan or 9-inch round cake pan with butter or non-stick spray, then line the bottom with parchment paper for easy removal. Set aside.

Make the S’mores Streusel

Step 2: In a small bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Drizzle in the melted butter and stir until the mixture clumps together and resembles coarse, damp sand. Set aside. This streusel will bake into a crisp, caramelized crust on top of the cake, delivering a satisfying crunch that contrasts beautifully with the soft, tender crumb beneath.

Make the Cake Batter

Step 3: In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined. Whisking the dry ingredients first ensures the leavening agents are uniformly distributed, which promotes a consistent, even rise throughout the cake.

Step 4: In a large bowl, beat softened butter and granulated sugar together on medium speed with an electric mixer for 2–3 minutes, until the mixture is pale, light, and fluffy. This creaming step is essential — it incorporates air into the batter, giving the finished cake its tender, delicate crumb.

Step 5: Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl between additions to ensure everything is evenly incorporated.

Step 6: In a small bowl, whisk together sour cream and vanilla extract until smooth. The sour cream adds moisture and a subtle tang that balances the sweetness of the sugar and the richness of the chocolate chips.

Step 7: With the mixer on low, alternate adding the dry ingredients and the sour cream mixture to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix, overworking the batter develops gluten and results in a dense, tough texture rather than the light, tender crumb you’re after.

Step 8: Using a rubber spatula, gently fold in the 3/4 cup of chocolate chips until evenly distributed throughout the batter. Semi-sweet chips are ideal here, they hold their shape during baking and deliver rich pockets of melted chocolate in every slice.

Assemble & Bake

Step 9: Pour the batter into the prepared pan and spread it into an even layer using an offset spatula or the back of a spoon.

Step 10: Sprinkle the graham cracker streusel evenly over the top of the batter, covering the surface in a uniform layer. Press it down very gently so it adheres slightly to the batter without sinking in.

Step 11: Scatter the mini marshmallows and the remaining 1/4 cup of chocolate chips evenly over the streusel layer. The marshmallows will puff, toast, and turn golden during baking, creating that signature s’mores finish on top of the cake.

Step 12: Place the pan in the preheated oven and bake for 30–35 minutes, until a toothpick inserted into the center of the cake (avoiding a chocolate chip) comes out with just a few moist crumbs. The streusel should be golden and the marshmallows lightly toasted. If the marshmallows begin to over-brown before the cake is fully set, tent the pan loosely with aluminum foil for the final 5–8 minutes of baking.

Step 13: Remove from the oven and allow the cake to cool in the pan for 15 minutes before slicing. This resting period allows the streusel and marshmallow topping to set, making for cleaner, more defined slices.

Banana Coulis

Prep Time: 3 minutes | Cook Time: 7 minutes | Total: 10 minutes | Yield: approximately 1/2 cup

Step 14: In a small saucepan over medium heat, melt the butter. Add the brown sugar and cinnamon and stir for 1–2 minutes until the sugar dissolves and the mixture begins to bubble and caramelize, turning a deep amber color. This caramel base is what gives the banana coulis its rich, toffee-like depth.

Step 15: Add the sliced bananas to the pan and stir gently to coat them in the caramel. Cook for 2–3 minutes, stirring occasionally, until the bananas have softened completely and begun to break down into the sauce. Add the heavy cream, vanilla extract, and lemon juice, stirring to combine. The lemon juice brightens the flavor and prevents the coulis from tasting overly sweet.

Step 16: Remove from heat and carefully transfer the mixture to a blender or food processor. Blend until completely smooth and velvety. If the coulis is thicker than desired, add warm water one tablespoon at a time, blending between additions, until you reach a pourable, drizzleable consistency. Allow to cool slightly before serving, or refrigerate in an airtight container for up to 2 days. Reheat gently over low heat or in the microwave in 15-second intervals before serving.

Mocha Whip Cream

Prep Time: 3 minutes | Whip Time: 5 minutes | Total: 8 minutes | Yield: approximately 2 cups

Step 17: Before you begin, place your mixing bowl and whisk attachment (or beaters) in the freezer for 5 minutes. Cold equipment is the single most important factor in achieving a stable, voluminous whipped cream, it helps the fat in the cream whip faster and hold its shape longer.

Step 18: In the chilled bowl, combine the cold heavy whipping cream, powdered sugar, cooled espresso, cocoa powder, and vanilla extract. Whisk together briefly with a spoon to incorporate the cocoa powder so it doesn’t fly out when the mixer starts.

Step 19: Beat on medium speed for 1 minute, then increase to medium-high and continue beating for 3–4 minutes, until the cream holds firm, glossy peaks. Watch carefully during the final minute — the cream can go from perfectly whipped to over-beaten quickly. Stop as soon as the peaks hold their shape and the cream looks smooth and billowy.

Step 20: Use immediately, or cover and refrigerate for up to 4 hours. If the cream softens slightly in the refrigerator, give it a quick whisk by hand to restore its texture before serving.

Serve

Step 21: Using a sharp knife, slice the cooled coffee cake into 8–10 squares or wedges. Drizzle each serving generously with warm banana coulis and finish with a generous dollop of mocha whip cream. Serve warm or at room temperature. For an extra-indulgent touch, dust the whipped cream lightly with cocoa powder or shaved chocolate before bringing it to the table.

Nutritional Facts

Per serving, based on 10 servings, including banana coulis and mocha whip cream. Values are approximate and may vary based on specific ingredients and brands used.

• Calories: 455 kcal
• Total Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 98mg
• Sodium: 210mg
• Total Carbohydrates: 53g
• Dietary Fiber: 2g
• Total Sugars: 35g
• Protein: 5g
• Calcium: 75mg
• Iron: 2mg

The Delicious Ending

This Chocolate Chip S'mores Coffee Cake with Banana Coulis and Mocha Whip Cream is a recipe that earns its place in your permanent baking rotation. The combination of toasted marshmallow, caramelized graham cracker streusel, melted chocolate chips, warm banana caramel sauce, and bold mocha cream creates a dessert experience that is layered, balanced, and deeply satisfying from the very first bite. Whether you serve it at brunch, bring it to a gathering, or simply enjoy a slice with your morning coffee, it never fails to impress.

Thank You from the Chef

Thank you for choosing Wine Drop Cookery as your culinary companion. We believe that great baking begins with great tools and quality ingredients. We’re honored to be part of your kitchen journey, and we hope this recipe brings warmth, joy, and a little indulgence to your table and everyone you share it with.

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