A soft vanilla-graham cake topped with marshmallow buttercream frosting and sprinkled with chocolate chips, mini marshmallows and graham cracker crumbs.
What screams summer more than s’mores?
Nothing.
Simply put, during the summer s’mores are a must. No matter what style they are presented to you or how you eat them, the unique flavor combination will perpetually keep you in summertime state of mind!
Well, at least they do for me!
The textures of this cake make it truly remarkable and reminiscent of eating a gooey s’mores treat.
The crunchy graham crackers, puffy marshmallows and sweet chocolate consumed all in one bite is out-of-this-world incredible.
And this summertime treat reimagined as a cake was a brilliant idea! If I don’t say so myself!
Super easy to make. No fuss. No mess. And best of all, it makes a large cake so there will be plenty for a big get-togethers or leftovers for your family!
This s’mores worthy cake begins by making a vanilla cake and adding crushed graham crackers, then baking it to a fluffy, golden perfection.
As the cake cooks, you make the buttercream frosting on the stove and incorporate some some marshmallows that gently melt into the butter. After you add the sugar and vanilla, the warm frosting is poured over the warm cake — and that’s where the magic happens. The two almost become one.
Be sure that you sprinkle the chocolate chips while the frosting is still warm so they can melt and you can easily swirl the two together.
Top off with mini marshmallows and crushed graham crackers to really bring out the s’mores flavors. As well, you could toast the marshmallows using a kitchen torch — however I did not do that for this recipe – maybe next time!
SMORES SHEET CAKE
By: Sheila | Sweet Baked Life
For the cake:
- 2 cups all-purpose flour
- 1 cup crushed graham crackers (about 1 package)
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks) unsalted butter
- 1 cup water
For the frosting:
- 1 cup (2 sticks) unsalted butter
- 1 cup mini marshmallows
- 1 lb. (about 4 cups) confectioners sugar
- 1 teaspoon pure vanilla extract
Garnish: chocolate chips, mini marshmallows and crushed graham crackers
Instructions:
- Heat your oven to 350 degrees. Spray an 18 x 13-inch sheet pan (or jelly roll pan) with non-stick cooking spray and set aside.
- In a large bowl, stir the flour, crushed graham cracker crumbs, sugar, baking soda and salt.
- In a separate bowl, add the eggs, milk and vanilla extract and beat with a whisk until combined.
- In a medium saucepan bring the water and butter to a boil over medium heat until the butter is fully melted. Remove from heat and slowly pour butter mixture into the flour mixture and stir until combined. Add the egg mixture and stir until smooth.
- Pour into the prepared pan and bake for 20 minutes, or until a toothpick comes out clean. Cool the cake slightly.
- While the cake is cooking, make the frosting. Over medium-low heat add the butter to a saucepan to melt. Add the marshmallows and stir constantly until marshmallows are melted. Remove from heat and whisk in the confectioners sugar and vanilla extract.
- Immediately pour over the cake and spread with an offset knife or spatula. Sprinkle with some chocolate chips, then using a knife gently swirl the chocolate chips with the frosting.
- Top off with some extra mini marshmallows and crushed graham crackers. Let cool completely before cutting into large squares. If you have any cake remaining, cover with plastic wrap.
Simply put, you’ve got to make this incredible S’mores Sheet Cake now!
Sweetly,
Sweet Baked Life 