Description
Indulge in this delightful Smores Cake, a creative twist on the classic campfire treat combining rich chocolate cake, a graham cracker crust, and fluffy marshmallow buttercream.
Ingredients
Scale
- Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- 2 ¼ cups granulated sugar
- 2 large eggs
- 1 cup + 2 tablespoons buttermilk
- 1 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup hot water
- Graham Cracker Crust:
- 3 cups crushed graham crackers
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 ½ unsalted butter, melted
- Assembly:
- 1 recipe Marshmallow Buttercream
- ¾ cup marshmallow fluff or creme
- ¼ cup crushed graham crackers
- Homemade marshmallows, about 12
- Hershey’s mini chocolate bars
Instructions
- Preheat the oven to 350 F. Line the bottom of three 8-inch round cake pans with parchment paper and spray with baking spray; set aside.
- In a medium-sized mixing bowl, combine flour, cocoa, baking powder, salt, and baking soda; whisk to combine and set aside.
- In a large mixing bowl, whisk together sugar and eggs until well combined.
- Add buttermilk, oil, and vanilla; whisk until combined.
- Add the dry flour mixture and mix until just combined, being careful not to overmix.
- Pour in hot water and whisk until smooth. The batter will be thin.
- Divide batter evenly between prepared cake pans and bake for 13-16 minutes or until a toothpick comes out with moist crumbs.
- Remove from oven and cool in pans for 20-30 minutes before transferring to a cooling rack.
- For the graham cracker crust, combine crushed graham crackers and both sugars in a mixing bowl. Add melted butter and mix.
- Line cake pans with plastic wrap and evenly distribute graham cracker mixture, pressing down to form a firm layer. Freeze for at least 20 minutes.
- Assemble the cake by layering graham cracker crust, cake, and marshmallow buttercream. Repeat for additional layers.
- After assembling all layers, apply a crumb coat with a thin layer of buttercream and refrigerate for 20 minutes to set.
- Final frost the cake with remaining buttercream and smoothen the sides and top.
- Decorate the top of the cake with dots of buttercream and marshmallows. Toast marshmallows with a torch.
- Add chocolate bars to the top and edges as desired.
Notes
- Watch baking time closely as it may vary.
- You can use store-bought graham cracker crumbs for convenience.
- Toasting marshmallows should be done carefully to avoid burning.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg