S'Mores Layer Cake

Holy Birthday Cake, right? My oldest Hungry Puppy is turning 10 in a few days, and her party is tonight!  She requested a s'mores cake, so we had to really go for it.  I did a lot of conceptualizing on this cake.  Should it be a brownie type cake? How many layers?  How should be incorporate the graham cracker element?  So many decisions!  We finally came to this conclusion, though, and it is totally a winner.  And it looks amazing too, doesn't it?  I started with a graham cracker cake layer (modified from this recipe), topped with graham cracker marshmallow cream filling, a chocolate cake layer, more marshmallow filling, another graham cracker cake layer, then hot fudge over it all.  Oh yes hot fudge.  Sprinkle some graham crackers, chocolate bar pieces, and marshmallows on top and it is finished!  Happy Birthday to my girl!!

S'Mores Layer Cake

Graham Cracker Cake:
3/4 cup all purpose flour
2 1/4 cups graham cracker crumbs
3 3/4 teaspoons baking powder
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup milk

Chocolate Cake:

3/4 ounces semi-sweet chocolate chips   

1/3 cup milk    

1/3 cups hot water   

1/3 cup mayonnaise 

1 large eggs  

1/2 teaspoons vanilla extract 

3/4 cups granulated sugar

3/4 cups all-purpose flour  

1/3 cup unsweetened cocoa powder 

3/4 teaspoons baking soda 

1/4 + 1/8 teaspoons baking powder  

1/4 teaspoon salt 

Graham Cracker Marshmallow Cream Filling:
2 jars (7 ounces each) marshmallow cream
1 cup shortening
2/3 cup powdered sugar
1 1/2 teaspoons clear vanilla
pinch of salt
1 Tablespoon hot water
2 full graham cracker sheets, broken into bite size pieces
1 jar (12 ounces) hot fudge sauce, warmed up until pourable
Mini marshmallows, graham cracker pieces, chocolate bar pieces, to garnish


Preheat the oven to 350F.  Spray 3 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly spray the parchment. Set aside.

For the graham cracker cake, whisk together the flour, graham cracker crumbs, and baking powder in a medium bowl.  Set aside.  In a large bowl, cream together the butter and sugar until smooth.  Beat in the eggs, one at a time, until blended.  Beat in the vanilla extract.  Beat in 1/3 of the flour mixture, followed by 1/2 of the milk, then repeat.  Add the remaining 1/3 of flour mixture and beat until just incorporated.

Spread half of the batter evenly in the first prepared pan, and the other half in the second pan (the third pan is for the chocolate cake layer).  Bake the cakes for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes.  Turn the cakes out of the pans and peel the parchment off of the bottoms.  Let cakes cool on a cooling rack.

While the graham cracker cakes are baking , make the chocolate cake layer.  In a small microwaveable bowl, combine the chocolate chips, and milk.  Heat in the microwave for about 30 seconds, or until the milk is steaming, but not boiling.  Remove from the microwave and let sit for a minute or two.  Stir gently until combined, then add the hot water and set aside.

In a large bowl, beat together the mayonnaise, eggs, vanilla, and sugar until well blended and smooth.  Add the flour, cocoa powder, baking soda, baking powder, salt, and the milk/chocolate mixture.  Beat together until combined and smooth. Pour the batter into the prepared pan.

Bake the cake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on cooling rack for about 10 to 15 minutes.  Turn the cake out of the pan and peel the parchment off of the bottom.  Let cake cool on a cooling rack.

For the marshmallow cream frosting, beat together the marshmallow cream, shortening,  powdered sugar, vanilla, salt, and hot water until light and fluffy.  Stir in the graham cracker pieces.

To assemble the cake, place a graham cracker cake layer on a cake stand or serving plate.  Spread half of the marshmallow cream filling on top.  Place the chocolate cake layer on top, and spread the remaining marshmallow cream filling on top.  Place the remaining graham cracker cake layer on the very top, and pour the hot fudge over the cake, letting it run down the sides.  Sprinkle the top with mini marshmallows, chocolate bar pieces, and graham cracker pieces.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy