I’ve made this cake a couple times now. The first time I made it, was when my son had his cub scout banquet. It was a perfect dessert to feed the hungry cub scouts since s’mores and cub scouts go hand in hand. But, I was very heavy handed on the marshmallow fluff in the middle. The top layer of the cake just about slid off while it was setting up in the fridge. I knew the fluff would expand a little but it expanded more than I was expecting. So, when I went to make this for our 4th of July cookout, I knew to go a little easier on the fluff. This time, I went way to easy and none of the fluff peaked through the graham cracker layers. I piped in more fluff so it would look pretty. I feel like Goldilocks, the first one was too much, the second one was too little, but the third one will be just right.
You will LOVE this cake. It’s a hit no matter how much fluff you put on it.
NOTE:
Tomorrow, I will be posting a special post regarding the giveaway, celebrating my 1 year Anniversary here on Gina Marie’s Kitchen.
S’mores Cake:
The Cake:
- 2 cups graham cracker crumbs
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3 large eggs, separated
- 8 tbsp. unsalted butter, at room temperature
- 1 cup sugar
- 1 tsp. vanilla extract
- 1 cup milk
Filling:
- Marshmallow Fluff
- 8 oz. milk chocolate, finely chopped
- 1/4 cup heavy cream
- 2 tbsp. unsalted butter cut into 4 pieces, at room temperature
- 2 tbsp. light corn syrup
- Preheat the oven to 375° F. Line the bottom of two 9-inch round cake pans with parchment or wax paper. Grease and flour the sides of the pans; set aside. In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Transfer to a separate bowl and set aside. Replace the mixer bowl and fit with the paddle attachment. Cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. Mix in the egg yolks until well combined. Stir in the vanilla extract.
- Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated. Using a rubber spatula, fold in about a third of the egg whites to lighten the batter. Gently fold in the remaining egg whites until completely incorporated.
- Divide the batter evenly between the prepared pans. Bake the cakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 5-10 minutes, then invert onto a wire rack, remove the parchment paper and let cool completely.
- Once the cake has cooled completely, transfer one of the cake layers to a cardboard cake circle and place on a serving platter. Carefully spread (I used a piping bag) a layer of marshmallow fluff over the cake, not quite reaching the edges. Top with the remaining cake layer and refrigerate for about 1 hour.
- Combine the chocolate, cream, butter and corn syrup in a heatproof bowl set over simmering water. Heat until the chocolate has melted, then whisk the ingredients together until completely smooth. Pour glaze over the top of the chilled cake, allowing it to run down the sides in some places. Return to the refrigerator to chill until set and ready to serve.