S’MORES CAKE
GRAHAM CRACKER CAKE INGREDIENTS
- 1 Cup Sugar
- 1 ½ Cups Brown Sugar
- 2 Tsp Baking Soda
- ¼ Tsp Baking Powder
- ¼ Tsp Salt
- 1 ½ Cups Unsalted Butter, softened
- 4 Eggs (separate yolks from whites)
- 2 Tbsp Honey
- 3 Tsp Vanilla
- 1 ½ Cup Buttermilk
- 1 ½ Cup Crushed Graham Crackers
- 1 ½ Cup All Purpose or Pastry Flour
CHOCOLATE FILLING INGREDIENTS
- 7 Oz Hershey’s Chocolate Bar
- ½ Cup Condensed Milk
- 1/8 Cup Powdered Sugar
- ½ Tsp Vanilla
MARSHMALLOW CREAM CHEESE FROSTING INGREDIENTS
- 8 Oz Cream Cheese (room temp)
- 1 Cup Unsalted Butter
- 13 Oz Marshmallow Crème
- 1 Tsp Vanilla
- 4 Cups Powdered Sugar
INSTRUCTIONS
1. Preheat oven to 350. Spray 2-3 9 Inch pans with butter or flour spray (3 pans will give you 3 thin layers).
2. CAKE: Combine sugar, brown sugar, baking soda, baking powder, and salt in a bowl and mix by hand.
3. CAKE: In a separate bowl, combine butter, egg yolks, honey, and vanilla, then mix on medium speed.
4. CAKE: Pour dry ingredients into the wet ingredients bowl and continue mixing until well combined.
5. CAKE: Whisk egg whites until foamy, then pour into bowl and mix in with other ingredients.
6. CAKE: Gradually add in buttermilk, then graham crackers and flour, mixing everything well.
7. CAKE: Pour cake batter evenly into pans and bake for 20-25 (until toothpick or fork comes out clean).
8. FILLING: Combine broken up chocolate bar and condensed milk in a small pan, then cook on medium until melted, stirring occasionally. Once melted, add in powdered sugar and vanilla, mixing until even. Remove from heat and set aside (reheat as needed to thin out enough to spread).
9. FROSTING: Combine cream cheese and butter into a bowl and mix until creamy.
10. FROSTING: Gradually add in marshmallow crème, then vanilla and powdered sugar, mixing until well combined. Refrigerate after.
11. Once cake is finished baking and has cooled, use a fork to separate cake from sides and flip over onto a plate one layer at a time. In between layers you will spread chocolate filling and frosting. One all layers are stacked, smooth frosting on rest of cake.
DECORATING
1. I put graham cracker and Hershey Chocolate pieces around the edge.
2. Top is sprinkled with crushed graham cracker and chocolate sprinkles.
3. Fire is made out of crushed Oreos, Pepperidge Farm Pirouette Crème Filled Wafers (cut in 4), and gummy bears (red/orange/white) on toothpicks.
P.S. If you refrigerate it for a few hours or overnight, the chocolate filling will harden and taste even better
GRAHAM CRACKER CAKE INGREDIENTS
- 1 Cup Sugar
- 1 ½ Cups Brown Sugar
- 2 Tsp Baking Soda
- ¼ Tsp Baking Powder
- ¼ Tsp Salt
- 1 ½ Cups Unsalted Butter, softened
- 4 Eggs (separate yolks from whites)
- 2 Tbsp Honey
- 3 Tsp Vanilla
- 1 ½ Cup Buttermilk
- 1 ½ Cup Crushed Graham Crackers
- 1 ½ Cup All Purpose or Pastry Flour
CHOCOLATE FILLING INGREDIENTS
- 7 Oz Hershey’s Chocolate Bar
- ½ Cup Condensed Milk
- 1/8 Cup Powdered Sugar
- ½ Tsp Vanilla
MARSHMALLOW CREAM CHEESE FROSTING INGREDIENTS
- 8 Oz Cream Cheese (room temp)
- 1 Cup Unsalted Butter
- 13 Oz Marshmallow Crème
- 1 Tsp Vanilla
- 4 Cups Powdered Sugar
INSTRUCTIONS
1. Preheat oven to 350. Spray 2-3 9 Inch pans with butter or flour spray (3 pans will give you 3 thin layers).
2. CAKE: Combine sugar, brown sugar, baking soda, baking powder, and salt in a bowl and mix by hand.
3. CAKE: In a separate bowl, combine butter, egg yolks, honey, and vanilla, then mix on medium speed.
4. CAKE: Pour dry ingredients into the wet ingredients bowl and continue mixing until well combined.
5. CAKE: Whisk egg whites until foamy, then pour into bowl and mix in with other ingredients.
6. CAKE: Gradually add in buttermilk, then graham crackers and flour, mixing everything well.
7. CAKE: Pour cake batter evenly into pans and bake for 20-25 (until toothpick or fork comes out clean).
8. FILLING: Combine broken up chocolate bar and condensed milk in a small pan, then cook on medium until melted, stirring occasionally. Once melted, add in powdered sugar and vanilla, mixing until even. Remove from heat and set aside (reheat as needed to thin out enough to spread).
9. FROSTING: Combine cream cheese and butter into a bowl and mix until creamy.
10. FROSTING: Gradually add in marshmallow crème, then vanilla and powdered sugar, mixing until well combined. Refrigerate after.
11. Once cake is finished baking and has cooled, use a fork to separate cake from sides and flip over onto a plate one layer at a time. In between layers you will spread chocolate filling and frosting. One all layers are stacked, smooth frosting on rest of cake.
DECORATING
1. I put graham cracker and Hershey Chocolate pieces around the edge.
2. Top is sprinkled with crushed graham cracker and chocolate sprinkles.
3. Fire is made out of crushed Oreos, Pepperidge Farm Pirouette Crème Filled Wafers (cut in 4), and gummy bears (red/orange/white) on toothpicks.
P.S. If you refrigerate it for a few hours or overnight, the chocolate filling will harden and taste even better
4 years
