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–+ servings
Two white plates with olives of S'mores Cake
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S'mores Cake

Graham cracker cake is layered with marshmallow buttercream and chocolate ganache this S'mores Cake is an easy and delicious Summer themed cake!
Prep Time20 minutes
Cook Time25 minutes
Chill Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 20 slices
Calories: 493kcal
Author: Tornadough Alli

Ingredients

  • 1/4 cup butter softened
  • 1 1/2 cup brown sugar
  • 1 cup sugar
  • 5 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 cup graham cracker crumbs
  • 1 tsp baking soda
  • 1 1/4 cup milk

Marshmallow Buttercream:

  • 1 cup butter
  • 2 (7 ocontainers marshmallow fluff/creme
  • 5-6 cups powdered sugar
  • 1-2 tsp vanilla optional

Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy cream
  • Crushed up graham crackers

Instructions

  • Preheat oven to 350.
  • Line a 12"x17" baking sheet with parchment paper and lightly spray with non-stick cooking spray, set aside.
  • In stand mixer beat your butter and sugars until light and fluffy.
  • Add in your eggs, one at a time mixing well after each addition, then add in your vanilla until combined,.
  • In large bowl, whisk together flour, graham cracker crumbs and baking soda.
  • Alternate adding your dry ingredients and your milk until combined.
  • Spread into prepared pan and bake for 22-25 minutes or until slightly golden on top, remove from oven and cool completely.
  • To make your frosting in stand mixer add butter, marshmallow fluff and vanilla if using and beat until smooth.
  • Add in your powdered sugar one cup at a time until combined.
  • Spread over cooled cake and place in refrigerator.
  • To make your chocolate ganache in bowl add your chocolate chips, set aside.
  • On stove or in microwave heat your heavy cream until it just starts to bubble, pour over chocolate chips and let sit for 5-7 minutes.
  • With whisk, mix your cream and chocolate until smooth, let cool to room temperature, or place in refrigerator to chill faster.
  • Remove cake from refrigerator and pour your ganache over cooled cake and spread with an offset spatula, its ok if it is not completely smooth and some of the buttercream is popping through.
  • Sprinkle with crushed up graham crackers and serve.

Notes

  1. Cool your cake after you have applied your marshmallow buttercream, this helps when pouring the ganache to set up quickly and become more spreadable.
  2. Use a 12″x17″ pan, it makes the slices the perfect size, you can use a smaller one, but it will yeild thicker slices and you will have to adjust the bake time.
  3. You can cut back your frosting by half or 1/4 if you aren’t a frosting fan, I love frosting, so we use the whole amount, but if you like a thinner layer, cut back the amounts to reflect that.
  4. You can use plain or cinnamon sugar graham crackers in this recipe, they both work very good.
  5. If you want to amp up the chocolate flavor add about 1 to 1 1/2 cups of chocolate chips in the batter.

Nutrition

Calories: 493kcal | Carbohydrates: 75g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 86mg | Sodium: 224mg | Potassium: 139mg | Fiber: 1g | Sugar: 61g | Vitamin A: 575IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1.7mg