S'mores Cake
Delicious graham cracker cake filled with chocolate buttercream and frosted with toasted marshmallow fluff. This smores cake is an absolute legend.
Servings: 12 slices
Ingredients
For the Cake:
- 1½ cups Graham Cracker Crumbs
- 2 cups All-Purpose Flour
- 1½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- ¾ cup Unsalted Butter
- ¼ cup Vegetable Oil
- 1 cup Brown Sugar
- ¾ cup Granulated Sugar
- 4 Large Eggs
- 1½ teaspoons Vanilla Extract
- 1¼ cups Milk
For the Chocolate Buttercream:
- 1 cup Unsalted Butter
- 3 cups Powdered Sugar
- ⅓ cup Cocoa Powder
- Pinch Salt
- ½ teaspoon Vanilla Extract
For the Marshmallow Frosting:
- 3 Large Eggs
- ¾ cup Granulated Sugar
- ¼ teaspoon Vanilla Extract
Instructions
For the Cake:
- Preheat oven to 350°F and grease and line three 6-inch pans with parchment paper. Set aside.
- In a medium sized bowl, add the graham cracker crumbs, flour, baking powder, baking soda, and salt. Whisk together until combined. Set aside.
- In a large bowl with a hand mixer (or the bowl of a stand mixer with the paddle attachment), cream the butter, oil, and sugars together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing until fully incorporated. Add the vanilla extract and mix to incorporate.
- Add 1/3 of the dry ingredient mixture and mix until just a few streaks of flour remain. Add half of the milk, and mix until combined. Add another 1/3 of the dry ingredient mixture and mix. Then add the second half of the milk and mix. Finally, add the last third of the dry ingredient mixture, and mix until just combined and a few streaks of flour remain. Use a rubber spatula to scrape the batter from the bottom and give the batter a couple folds to make sure the batter on the bottom is mixed with the batter on the top.
- Distribute the batter evenly amongst the three prepared pans and bake in preheated oven for 35-40 minutes or until golden on top and a toothpick inserted in the center comes out clean. Allow to cool before frosting.
For the Chocolate Buttercream:
- Add the butter and cocoa powder to a large bowl. Mix together on low speed until completely combined. Make sure no clumps of cocoa remain. Add the powdered sugar, salt and vanilla. Mix until combined. Frost between the cake layers and crumb coat the outside of the cake.
For the Marshmallow Frosting:
- In the bowl of a double boiler, add the egg whites and sugar. I use my stand mixer bowl for this.
- Whisk the egg whites in the double boiler constantly, until the sugar completely melts into the mixture, and the mixture reaches 160°F, or feel hot to the touch (be careful not to burn yourself though!)
- The egg whites will turn into a very loose consistency that is homogeneous and no sugar grains will be left.
- Remove the bowl and put it on your stand mixer with the whisk attachment. Set the speed at 7 and whip until you achieve stiff peaks.Once stiff peaks are achieved, add in the vanilla and whip for 30 more seconds to assure even distribution.