Who doesn’t like S’mores? Soft, warm, gooey marshmallows dripping in chocolate, sandwiched between crunchy graham crackers. I’d find it hard to find someone who didn’t like them. They’re also a treat that reminds most people of camping and summertime. The other night, friends of ours came over for dinner and they brought a S’more kit with them for dessert. What a great idea! We fired up the BBQ after dinner and made the S’mores on tinfoil plates. They turned out perfect! That’s when I got the idea to one day make a S’mores cake. Later in the week I decided to make it for my friend, Nicole, as she was celebrating her birthday. I knew that she and her husband (along with another couple) were coming for dinner on the weekend so I set out preparing to make it for her then.
It was a simple cake to make and it filled the whole house with smells of delicious graham crackers. I made the cakes the day before so they could set and firm up in the refrigerator before assembling it the next day. The only thing I wish I would’ve done, which I planned to do, was toast the marshmallow filling before setting the top on. My husband even had to blow torch out ready to go. Unfortunately, when I was ready for that step, he had gone into town to pick up a few things and I wanted to get my pictures taken. Oh well, I’ll just have to make it again! Overall, we had a great evening with friends and the cake turned out great! Happy Birthday Nicole!
To assemble the cake:
- Step 1 – Place one of the cakes face-down on a cake platter so that you have a smooth surface for the chocolate frosting.
- Step 2 - Spread about 1/2 cup of the chocolate frosting on the cake and spread evenly.
- Step 3 - Spread the jar of Marshmallow Fluff evenly over top the chocolate sauce. This is the step that I wanted to toast the Marshmallow Fluff with my husband’s blow torch!
- Step 4 - Gently set the second cake on top. The Marshmallow Fluff with start to ooze out, but that’s okay.
- Step 5 - Spread the remaining chocolate frosting on top and let ooze over the sides.
- Step 6 - Decorate as you wish! I used graham crackers crumbs, mini chocolate chips, and mini marshmallows.
Recipe slightly adapted from Baking Bites
By August 14, 2012Published:
- Yield: 12 slices ( 12 Servings )
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 50 mins
A delicious, moist cake that will bring back memories of camping and summertime.
- 1/2 cup butter room temperature
- 1 cup sugar
- 3 large egg yolks
- 1 tsp. vanilla
- 2 cups graham cracker crumbs
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup milk
- 3 large egg whites room temperature
- 1 7 oz. jar Marshmallow Fluff
- 8 oz. milk chocolate chopped
- 1/4 cup 1/2 & 1/2 cream
- 2 Tbsp. butter
- 2 Tbsp. corn syrup
- Preheat oven to 375 F.
- Line two 9-inch round cake pans with parchement paper and set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, whisk together graham cracker crumbs, baking powder, and salt.
Working in two to three additions, alternate stirring the graham cracker crumbs and the milk into the butter mixture.
- Beat the egg whites until soft peaks form and gently fold them into the cake batter until no white streaks show.
- Divide evenly into the two cake pans. Bake for about 20 minutes in the center of a preheated oven until toothpick inserted in the center comes out clean.
- Let cakes cool on a wire rack. Once cool, remove from pans and refrigerate for about 1-2 hours.
- For the chocolate frosting, use a double boiler (or microwave) and melt the milk chocolate, cream, butter, and corn syrup together.
Spread about 1/2 cup on to the first cake. Use the rest for the top of the second cake.
- Proceed to assemble the cake as per the pictures above. Enjoy!
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