S'mores Cake

Gotta be honest - this is not the prettiest cake we've ever put together...not by a long shot, but it was crazy decadent. If you love s'mores, I am thinking you will definitely love this cake!
We have had this recipe sitting around for a while, waiting for the right occasion to give it a whirl until I finally just decided...how about now?! This is a rich cake that ended up being reminiscent of tres leches cake with the way that the marshmallow fluff absorbed into the base layer.  Really tasty! We topped it with coconut marshmallows and even used a kitchen torch for more of a toasted marshmallow flavor. 


Serving Size: 8-10


    Graham Cracker Cake:
    1/2 cup butter, room temperature
    1 cup sugar
    3 large eggs, yolks and whites divided
    1 teaspoon vanilla extract
    2 cups graham cracker crumbs (see Note)
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 cup milk
    Marshmallow Filling:
    1 (7 ounce) jar marshmallow creme
    Milk Chocolate Frosting:
    8 ounces milk chocolate, chopped
    1/4 cup cream
    2 Tablespoons butter, softened
    2 Tablespoons corn syrup
    mini marshmallows
    chocolate chips
    graham cracker crumbs


1. For the Graham Cracker Cake: Preheat the oven to 375°. Line the bottom of two 9-inch round cake pans with parchment or wax paper. Spray each pan with cooking spray.
2. In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. You can also do this with a hand mixer. Transfer to a separate bowl and set aside.
4. Replace the mixer bowl and fit with the paddle attachment. Cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. Mix in the egg yolks until well combined. Stir in the vanilla extract. You can also do this with a hand mixer.
5. Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated. Using a rubber spatula, fold in about a third of the egg whites to lighten the batter. Gently fold in the remaining egg whites until completely incorporated. Batter will look a little strange! Don't be worried.

6. Divide the batter evenly between the prepared pans. Bake the cakes for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 5-10 minutes, then invert onto a wire rack, remove the parchment paper, and cool.
7. Once the cake has cooled completely, transfer one of the cake layers to the serving platter. Carefully spread a layer of marshmallow fluff over the cake, not quite reaching the edges. Top with the remaining cake layer and refrigerate for about 1 hour or until firm.
We ended up leaving the cake sit for much longer than this, and most of the fluff had kind of squeezed out of the sides. This might not be an issue at all if you only leave it for an hour or so and then top with the chocolate since the chocolate ends up forming a shell around the cake.  Or you might want to put it in a pie pan or some other kind of platter that offers better support. We lacked a platter, so we just used a dinner plate. :-P  
It will kind of look like an extra-large oatmeal cookie at this point!
8. Once cake has cooled prepare the Milk Chocolate Frosting. Combine the chocolate, cream, butter and corn syrup in a microwave safe bowl. Heat in 30 second intervals or until the chocolate has melted. Whisk the ingredients together until completely smooth. It will be thin. Pour frosting over the top of the chilled cake, allowing it to run down the sides in some places.
I used two mini Hershey's bars for the "s'mores factor and measured out the rest of the chocolate.

9. Let frosting set slightly so that your decorations don't just run down the side. Once it has set slightly, garnish with mini marshmallows, chocolate chips, and graham cracker crumbs. Return to the refrigerator to chill until set. Cake will set up quickly, and should be stored in the refrigerator if not being served shortly after being assembled.


Popular Posts