In honor of my blog’s birthday, I made this delicious s’mores cake! I have to admit that cakes aren’t really my “thing.” When I make them, usually come out fine, but I don’t love how they can look perfect one minute and melty and awful the next. Does everyone else have that problem, or is it just me? While this one did end up looking super melty (and messy), it was a fairly simple recipe and easy to put together. Plus, it tasted great, which is all that really matters anyway, right?!
For the Cake:
1/2 c butter, room temperature
1 c sugar
3 egg yolks
1 tsp vanilla extract
2 c graham cracker crumbs *Baking Bites tip: If you grind your own, use about 20 graham crackers
2 tsp baking powder
1 c milk
3 egg whites, room temperature
For the Filling and Frosting:
7 oz jar marshmallow creme (or a little less than 1 c marshmallow fluff) *I used Fluff
8 oz milk chocolate chips
1/4 c half & half *Can use cream instead
2 tbsp butter
2 tbsp corn syrup
1. Preheat oven to 375º. Lightly grease 2 9-inch cake pans with cooking spray.
2. In a large bowl, cream together the butter and sugar until light.
3. Beat in egg yolks and vanilla extract
4. In a small bowl, whisk together graham cracker crumbs and baking powder.
5. Working in 2 or 3 additions, alternate stirring the graham cracker mixture and the milk into the butter mixture.
6. Beat egg whites to soft peaks in a clean, medium sized bowl. Working in 2 or 3 additions, fold egg whites in graham cracker mixture, mixing until no streaks of white remain.
7. Divide evenly into prepared pans.
8. Bake for 20 minutes, or until cake springs back when lightly touched and it passes the toothpick test.
9. Let cakes cool in the pan for 3 minutes, then invert onto wire racks. Cool completely before filling and frosting.
For the frosting:
1. In a medium, microwave safe bowl, heat chocolate chips, half & half, butter and corn syrup until melted.
2. Stir with a fork (or small whisk) to ensure that everything comes together smoothly.
1. Place 1 layer of cake on a cake stand or plate. Spread marshmallow fluff into an even layer.
2. Top marshmallow layer with second cake round.
3. Pour all but half a cup of the frosting onto the top of the cakes, spreading it into an even layer, and allowing it to drip slightly down the sides of the cake.
Note: Cake should be stored in the refrigerator if not being served shortly after assembly.
Looks a little messy, but cut clean and was so yummy! Definitely an easy cake for you beginners, and a crowd pleaser!