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“Give Me S’more” Cake

Bring a yummy s'mores cake to your table minus the sticky marshmallow fingers. Kids and kids-at-heart will love this new take on the time-honored treat. —Katie Lemery, Cuddebackville, New York
  • Total Time
    Prep: 50 min. Bake: 20 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2-3/4 cups graham cracker crumbs
  • 3 teaspoons baking powder
  • 1 can (12 ounces) evaporated milk
  • MARSHMALLOW FROSTING:
  • 4 egg whites
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups miniature semisweet chocolate chips, divided

Directions

  • Line bottoms of two greased 9-in. round baking pans with parchment paper; lightly coat paper with cooking spray. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cracker crumbs and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
  • Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a large heavy saucepan, combine the egg whites, sugar and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
  • Place a cake layer on a serving plate; spread with 2/3 cup frosting and sprinkle with half of chips. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining chips.
Nutrition Facts
1 slice: 483 calories, 23g fat (10g saturated fat), 72mg cholesterol, 309mg sodium, 65g carbohydrate (54g sugars, 2g fiber), 7g protein.

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Reviews

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Average Rating:
  • Irascible_Baker
    Feb 18, 2017

    I'm a little stunned to say this recipe disappointed me. Family said the frosting was too subtle and had little to no presence or flavor in the cake, and my brother even said there ought to be graham crackers in it -- and graham crackers replace the flour in this recipe! After about two days, the frosting began to deteriorate strangely, dissipating and slipping off the cake until it was merely the tattered ghost of a white marshmallow shroud. It was very oily as well.

  • HLBooth
    Feb 12, 2017

    I do love s'mores but this is far from it. It tasted like bran muffins with marshmallow cream. I was hoping to love it but I will not be making this again.

  • vikumar
    Nov 24, 2016

    testing

  • tammycookblogsbooks
    Aug 7, 2015

    When I saw this recipe I thought that it was interesting that it did not have any flour. Since I like really s'mores I gave it a try. The cake's flavor is so good. I did not use the icing recipe. I baked the cake, then I cut marshmallows in half and put the sticky sides on top of the cake, covering the whole thing. I then added broken up chocolate bars on top of the marshmallows. I placed the whole thing back in the oven until the marshmallows started to brown.

  • jolexas
    May 4, 2014

    It DOES taste good, but it does not taste like a smore really. I read another reviewer say they would use the marshmellow spread instead of the frosting on here and I did that and I DO NOT recommend it. It drips endlessly. I would recommend a chocolate frosting instead of a marshmellow frosting. Perhaps you could use the marshmellow frosting recipe for the filling instead.

  • Sammy_G
    Jan 30, 2014

    Make sure you know what to expect! This is a grahm cracker FLAVORed cake... (not crunchy,etc)... a sponge-like cake.. I crushed the graham crackers up as small as I could so they would mix well/not leave any soggy chunks! .. I also used my own marshamllow recipe and in between the layers poked holes into the cake/poured some chocolate ganache over it for it to sink in a little ---- YUM!

  • Spiffy64
    Aug 31, 2013

    We didn't really like this cake, the texture was that of soggy graham crackers. I'd rather just have the real thing around a campfire...

  • caseymsmj
    Aug 20, 2012

    it was very different and I couldn't believe it didn't have any flour in it

  • Joychick0558
    Feb 23, 2012

    I wanted to like this cake more than I did. I took a cue from some other reviews and I toasted the graham cracker crumbs on a cookie sheet in a 350 degree oven for 10 min, stirring a few times. I mixed half a large Hershey bar and stirred it into the frosting that I used in between the layers. It did taste more like a s'more than some of the other reviewers said their cake did. I just didn't like the flavor of the cake overall. I won't be making it again

  • waston
    Feb 13, 2012

    This recipe has become a staple for me. I tweaked it a little to make it work as a cupcake recipe. I added 1/2 cup of all-purpose flour to make the cupcakes rise properly. I also frosted it with chocolate frosting and topped it with mini-marshmallows and a square of chocolate. I made it for our Cub Scout Blue and Gold banquet and had several people ask for the recipe. I am not a huge fan of cake but I LOVE this one.