From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Graham Cracker S'mores Cake
atsloanestable.com
This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊
Check out original post! 😊
Instructions
1
|
Preheat the oven to 350 degrees F. Grease and line three 6 inch cake pans with parchment paper.
2
|
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, graham cracker crumbs, sugar, baking powder, and salt.
3
|
Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
4
|
Add the oil, milk, egg, and vanilla, and mix until just combined.
5
|
Divide the cake batter between the prepared pans.
6
|
Bake for 22-25 minutes or until a toothpick inserted comes out clean. Immediately turn the cakes out onto a wire rack to cool completely.
7
|
Once cool, wrap the cakes in plastic wrap and freeze until ready to decorate. (Frozen cake layers will be much easier to frost!)
8
|
In a small saucepan, place the water, sugar, and light corn syrup over low heat, stirring constantly until the sugar dissolves. Turn the heat up to medium, and bring to a boil, or until it reaches 240 degrees F.
9
|
While the sugar syrup is heating, add the egg white to a medium bowl and use an electric mixer to beat it to soft peaks.
10
|
Once the syrup has reached 240 degrees F, immediately drizzle it into the whipped egg white while mixing on low speed. Turn the mixer up to high speed until thick and glossy.
11
|
Lastly, mix in the vanilla extract.
12
|
Cover the bowl and set aside.
13
|
In a small heat-proof bowl, add the chocolate and place it over a pot of simmering water. Stir often until fully melted. Remove the bowl from heat and set aside.
14
|
Place the egg yolks and 24g (2 tbsp) of sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 5 minutes) while you heat the sugar and water.
15
|
In a small saucepan, place the remaining 100g (½ cup) of granulated sugar and water over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F.
16
|
While the egg yolks are still whisking on medium speed, slowly drizzle the sugar syrup into the bowl. Continue mixing until the mixture has cooled down to room temperature.
17
|
Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.
18
|
Lastly, add the melted chocolate and vanilla. Continue mixing on low speed until the buttercream is completely smooth.
19
|
Place the first cake layer on a cake stand. Use a 3 tablespoon cookie scoop to add 1 scoop of buttercream and spread into an even layer. Then, add a few scoops of marshmallow fluff and spread into an even layer. Repeat with the next cake layer.
20
|
Add the last cake layer and top with a few more scoops of buttercream. Use an offset spatula to smooth out the top, and spread the excess all over the sides. Continue decorating the cake as desired.
21
|
Top the cake with marshmallows, and enjoy!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Toast Your Graham Crackers 🔥Lightly toast the graham cracker crumbs in a dry skillet for 2-3 minutes before folding into the batter to intensify their flavor and prevent them from becoming soggy during baking.
- Separate Eggs with Precision 🥚Ensure absolutely no yolk contaminates your egg whites when separating—even a trace of fat will prevent them from whipping to stiff peaks needed for the marshmallow fluff component.
- Temper Your Chocolate Buttercream ♨️Add melted bittersweet chocolate to your buttercream slowly while whisking continuously and ensure it cools to 85°F before mixing to prevent the butter from breaking and creating a grainy texture.
- Use Corn Syrup for Marshmallow Stability 🍬The light corn syrup prevents crystallization in your marshmallow fluff and helps it maintain its fluffy texture longer—don't skip it or substitute with honey, which will create a different consistency.
- Chill Layers Before Assembly ❄️Refrigerate each cake layer for at least 30 minutes after cooling before frosting to ensure they're firm enough to support the marshmallow and chocolate layers without cracking or sliding.
Intelligent Tags
About the Cook
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
More Recipes by Sloan’s Table
Check out more Sloan’s Table content!Browse Sloan’s Table recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.