S'mores Cake

5 from 4 votes

This s'mores cake is a two layer ultimate smores cake. It has two layers of graham cracker cake, chocolate cream cheese frosting, and marshmallow fluff filling.

Prep Time45

Cook Time23

Decorating Time1

Total Time2 8

Servings: slices

Calories: 549kcal

Ingredients

Graham Cracker Cake

2 ¾ cups All-purpose flour
1 cup Graham cracker crumbs blended to a fine crumb
2 ½ teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
1 cup Unsalted butter room temperature
3 tablespoon Oil
1 ¾ cup White granulated sugar
¼ cup Sour cream room temperature
1 teaspoon Pure vanilla extract
4 Large eggs room temperature
1 cup Buttermilk room temperature

Marshmallow Filling

½ jar Marshmallow creme
¼ teaspoon Salt

Chocolate Cream Cheese Frosting

8 oz Cream cheese room temperature
1 ½ cups Unsalted butter room temperature
4 cups Powdered sugar sifted
¾ cup Unsweetened cocoa powder sifted
1 teaspoon Pure vanilla extract
¼ teaspoon Salt

US Customary - Metric

Instructions

Graham Cracker Cake

Preheat the oven to 350℉. Spray two 8-inch cake pan with baking spray. Line the bottoms with parchment paper circles. Spray again.
In a medium bowl, sift the flour, baking powder, baking soda, and salt. Add in the graham cracker crumbs. Set aside.
2 ¾ cups All-purpose flour, 1 cup Graham cracker crumbs, 2 ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
Using a mixer in a mixing bowl, beat the butter, oil, and sugar on high speed for 2 minutes.
1 cup Unsalted butter, 3 tablespoon Oil, 1 ¾ cup White granulated sugar
Add in the sour cream, vanilla, and eggs. Mix on medium speed until just combined.
¼ cup Sour cream, 1 teaspoon Pure vanilla extract, 4 Large eggs
Add ⅓rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another ⅓rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients.
1 cup Buttermilk
Pour the cake batter evenly into the two cake pans. Bake for 26-29 minutes until a toothpick inserted comes out clean. The tops will be very golden brown because of the graham crackers.
Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack to cool completely before decorating.

Chocolate Cream Cheese Frosting

In a large bowl, sift the powdered sugar and cocoa powder together. Set aside.
4 cups Powdered sugar, ¾ cup Unsweetened cocoa powder
Using a mixer, beat the cream cheese and butter on high speed for 2 minutes.
8 oz Cream cheese, 1 ½ cups Unsalted butter
Add in half of powdered sugar. Mix on low speed until just combined. Add in the rest of the powdered sugar and mix on low.
Scrape the bowl. Add in vanilla and salt, Mix on high speed until the frosting is fluffy. It will become slightly pale in color.
1 teaspoon Pure vanilla extract, ¼ teaspoon Salt

Marshmallow Filling

Place the marshmallow creme and salt in a microwave safe bowl. Heat for 30 seconds in the microwave.
½ jar Marshmallow creme, ¼ teaspoon Salt

Assembly

Use a serrated knife to cut the domes off the cakes to create even cakes.
Place the first cake layer down. Spread ½ cup of chocolate frosting over the cake. Pipe a border or frosting around the edge. Use ½ jar of the marshmallow filling and spread in the center.
Place the second cake layer on top. Frost the cake in a light layer of frosting. Freeze for 15 minutes.
Frost the rest of the cake.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake and cause it be dry.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition