{You’ll Want S’more} S’mores Cake

Have you ever wondered how it is we came about some of the ingredients we have today?

Like stiff egg whites, for example.  Or is it just me who contemplates random thoughts like that?

Well the other night I was in the zone.  My baking zone.  The kids were in bed, mr wasn’t home, and I didn’t have any background noises.

It was just quiet.

I was working up this cake with Bertha {my KitchenAid Stand Mixer – you’ll hear more about her later} and it dawned on me.

Who ever thought “I’m gonna try whipping these egg whites {JUST the whites} to see if anything happens.”

Really!?  Who does that?

Did some scientist one day think it would be fun to play around with different elements and *poof* stiff egg whites were born?  Then someone came along and thought “hmmm, I think those would be good in a cake batter.”

Even now I’m at a loss.  I never did that well in science though.  Except…there was that one year I moved on to the district level science fair.  Impressed?  My experiment involved food.  True Story.  I think some kid with an erupting volcano won or maybe someone with a colony of man-eating ants.  Some people have no taste.

It doesn’t take a science fair judge to see that this dessert takes the cake.  Get it?  Cake.  It is cake.

Forgive me.  I’m still recovering from last week’s epic war, “Armageddon-puked-on”.  My brain cells are not all there.  Fortunately I did not need many to make this cake.  I used an old family recipe for my Papa’s graham cracker cake that he has made on numerous occasions.  He could probably make it with his eyes closed.  Of course I had to add my own spin to it.

S’mores.  You will definitely want s’more.  And maybe just a little bit s’more.

P.S.  Watch out for Little Squirt’s trying to sneak a bite!  Actually, he is just sneaking chocolate chips.  A boy after mine own heart.

P.P.S. Don’t cry over spilled milk.  You have cake.  Remember!?

S’mores Cake

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients

    Graham Cracker Cake
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 3 eggs, separated
  • 1 cup milk
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 lb graham crackers, finely crushed or 1 3/4 cups graham cracker crumbs
  • 1 tsp vanilla
  • Marshmallow Buttercream
  • 1 - 13 oz jar of marshmallow creme
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 2 tblsp milk
  • chocolate Glaze
  • 1/2 cup chocolate chips
  • 2 tblsp butter
  • 2 tbsp corn syrup

Instructions

    Graham Cracker Cake
  1. Preheat oven to 350°. Place a circle of parchment paper in the bottom of two 9" round cake pans and spray the sides with non-stick cooking spray.
  2. In a large bowl cream butter and sugar. Add yolks, one at a time and beat until incorporated.
  3. In a separate bowl sift together the flour, baking powder, and graham cracker crumbs.
  4. Add the graham cracker mixture alternately with the milk to the creamed mixture until completely mixed.
  5. Add the vanilla.
  6. In another bowl stiffly beat the egg whites and fold them gently into the batter.
  7. Pour the batter evenly into the two separate cake pans. Bake for 25-27 minutes.
  8. Marshmallow Buttercream
  9. In a medium bowl cream the butter and marshmallow creme together.
  10. Add the powdered sugar a cup at a time adding a tblsp of milk when needed to thin it out slightly.
  11. Chocolate Glaze
  12. Place the chocolate chips in a microwave safe bowl along with the butter and heat in the microwave for 30 second increments, stirring in between, until completely melted.
  13. Stir in the corn syrup.
  14. Assembling the Cake
  15. Allow the cakes to cool completely. Slice a thin layer from the top of each cake to flatten it, if necessary.
  16. Place one round on a cake platter. Place strips of wax paper underneath the edge of the cake.
  17. Spread an even layer of marshmallow buttercream on top. Top with second cake round. Trim the sides of the cake, if necessary, to even out the sides.
  18. Spread the marshmallow buttercream evenly over the entire cake, setting 1/4 cup aside for later. Place immediately in the freezer to set for 10 minutes.
  19. Top with chocolate glaze. Chill to firm the chocolate then garnish with the extra marshmallow buttercream, 8 squares of chocolate, and some extra crushed graham crackers.
  20. Refrigerate until ready to serve.

Notes

It is best to slightly freeze the cake rounds to make assembling the cake easier. I froze mine for 1 hour. I also recommend using dark chocolate for the glaze because the cake and frosting are very sweet. The dark chocolate helps to balance that out. Best served chilled.

BudgetGourmetMom.com

http://www.budgetgourmetmom.com/youll-want-smore-smores-cake/

Comments

  1. Deborah says:

    Haha – I’ve thought the same about a lot of different things with cooking. But right now, I don’t care – as long as you get things like this amazing cake out of it!!

  2. Erin says:

    I have definitely been curious how certain ingredients, or even recipes as a whole have come to be.

    • Krista says:

      I love the history behind recipes. I have a whole box of old, yellowed recipe cards filled with family recipes that I’m just dying to have a day to explore. Maybe in the summer…

  3. Meredith says:

    looks delicious!!!

  4. I’ve wondered the same things! And I see that milk went right down the crack of your table…I hate it when that happens! But most of all, that cake looks incredible! I love s’mores! Great job!!

    • Krista says:

      Ugh…yes! Squirt was trying to reach for more chocolate chips and fell instead. At least he didn’t smash the cake. Now that would have been a real tragedy!

  5. Jackie Dearden says:

    Holy damn, that looks good!! =) Pardon my blunt reaction. Haha.

  6. How great! I am having a S’mores link up on Friday, you should definitely link this up!

  7. Oh man that looks delicious! To heck with sneaking he chocolate chips – I want a piece of this. I love just about everything s’more!

    • Krista says:

      Thanks Jen! The kids scarfed it right up. And then I chased them around for an hour trying to get them to bed. Maybe next time I’ll give them their dessert first!

  8. I love S’mores, and S’mores in a cake is even better! :)

  9. My son does the same thing. I can not leave an open bag of chocolate chips on the counter or he will be in them so fast!
    What a great idea of a cake – looks amazing!

  10. Suzanne says:

    I really want a big huge piece of the cake Krista! It looks sooo good. Def. plan to make soon :)

  11. I am officially drooling. This cake is absolutely epic! It might be too much work for me now that I have 3 kids all under 5 (one is 3 months old), but I’ll definitely keep this in my back pocket for when I have more time (and energy) in my hands! If not, it will probably take me 3 days to make this cake!!

  12. Liren says:

    I just LOVE how you named your mixer Bertha. My KitchenAid and I have been together for over 10 years, and we’re still not a first name basis ;)

    LOVE this cake – you had me at s’mores!

    • Krista says:

      Thanks Liren! Oh yes, Bertha and I are close. She was actually a gift from my husband so that could get a bit awkward. As long as he gets to eat some of the fruits of our labors he is happy though!

  13. Oh Krista, wow..this is the king of the cakes! Love how you made it, and photos are really truly mouthwatering!

  14. Oh wow again! What an absolutely delectable thing of beauty this is!

  15. Hi Krista! This is my first time here and I enjoyed browsing around. I’d be so happy if I could get to eat this cake at the end of a long day… it’s a wonderful treat. :-)

  16. Now that is one DECADENT cake and I bet everyone enjoyed it. Anything with smores is right up my alley. The way the chocolate just drips down the sides is super mouthwatering. Pinning now.

  17. You and Bertha did a fabulous job on this cake. Who doesn’t love s’mores but in a cake? That is so much better!

  18. Wow, so your basically using the graham crackers in place of flour for the cake? That is ingenious! I wonder how it would work out with animal crackers…

    Anyhoo, I love the cake recipe. My son is a huge fan of s’mores. I can’t wait to try this out!

  19. Hi Krista! That’s a cake that I think I would like to eat whole. It really looks delicious. Thank you for sharing your recipe.

  20. Vicky says:

    I made this cake today for my daughter’s 9th birthday! While I did hit a few snags here and there (I had no vanilla, I only have 1 large mixing bowl-but my crock pot served a nice dual purpose!-and I didn’t let everything cool all the way before adding the choc on top) it is a VERY delicious cake! I was tempted to eat it straight out of the cake pans (I LOVE the residue left in pans). Waiting was hard, but well worth it! Next time I won’t add so much sugar though. :) Thanks for a new recipe to add to my collection of “WOW” cakes!!

    • Krista says:

      Well Happy Birthday to your sweet daughter! I’m so glad you liked it Vicky! I love the residue too. I just can’t stop picking at it once the cake is out!

  21. Jessica says:

    I was wondering if anyone else’s cake shrunk as well? I stuck a toothpick in to see if it was done, and mine deflated. Is that normal?? It’s happened a few times now.

    • Krista says:

      I’m sorry that keeps happening Jessica! I didn’t have any problems with mine but I would love if anyone has had problems to help Jessica out. My best guess is the leavening (baking powder) is old ??? Other than that I’m not sure what the problem could be. Anyone wanna help out?

  22. Krystal N. says:

    I made this cake for my friend’s baby shower.it was amazing and i Will be making it again for the 16th for a holiday dessert party I’m having but this time i think it will be a bunt cake.

Trackbacks

  1. [...] far we have seen cupcakes, brownies, pie, and bars…why not some cake? Check out this killer S’mores Cake from Krista at Budget Gourmet Mom. [...]

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