Think summer. Think campfire. Think sweet snack. I know what you’re thinking! You’re thinking, mmm, s’mores! But what do you do when you can’t quite get yourself to a campfire? Or a microwave? Or, what do you do when you’re obsessed with baking and you know there must be a great way to turn a campfire snack into a decadent cake?
You make s’mores cake, that’s what do you! 🙂
You know how s’mores are more than just delicious – there so fun to eat? Well, if you haven’talready figured it out, this cake is fun to make. And fun to eat too, of course. 🙂
adapted from Syrup and Honey
1 stick butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 tsp. vanilla
1/2 cup milk
1/4 cup caramel syrup
1 1/2 cups graham cracker crumbs
1/2 cup flour
2 1/2 tsp. baking powder
3 cups marshmallow fluff
1/2 cup powdered sugar
1 tsp. vanilla
1 container milk chocolate frosting
1. Preheat oven to 350 degrees F. Spray 10-inch springform pan or 9×9 inch square pan with nonstick cooking spray. Beat butter and sugars until creamy. Add eggs and vanilla, and beat until blended. Add milk and syrup, mix on low speed until blended.
2. Mix graham cracker crumbs, flour, and baking powder in medium mixing bowl until blended. Gradually add dry ingredients into wet ingredients, mixing until blended.
3. Pour batter into baking pan. Bake 18-22 minutes until golden brown and cake springs back when pressed. Cool completely.
4. Using a pastry bag, spoon half of the marshmallow fluff into a pastry bag fitted with a large round tip. Press the tip into the cake, and squeeze a generous amount of fluff into the cake. Repeat across the entire cake.
5. For the frosting, and this is what I call, how to jazz up store-bought frosting when it’s Thursday night and you don’t want to make your own, use a hand or stand mixer to combine remaining fluff (1 1/2 cups), powdered sugar, vanilla, and frosting. Beat on medium-high speed utntil fluffy. Spread evenly over cake. Sprinkle cake with additional graham cracker crumbs, if desired.