It’s almost summertime, and that means busting out all manner of desserts incorporating the combination of chocolate, graham crackers, and toasted marshmallows. It’s s’mores season!
What makes this cake even better is that you can have the taste of s’mores without a campfire. Take a look at the inside of this baby. It’s soo moist. How does that happen? Well…
Instead of ending with the frosting, this cake starts with it, by swirling a homemade marshmallow frosting directly into the batter. The frosting is part of the cake’s inception, hence the reason why I decided to call it an inception cake, get it?
I really wanted to ensure a strong graham flavor in this cake, so I covered the bottom of the pan in whole graham crackers, which get soft and wonderful in the oven as the cake bakes. The inclusion of the frosting in the batter creates an intensely moist texture with a slight springiness from the marshmallows once the cake cools. It’s a crowd-pleaser, for sure.
Then at the end, mini marshmallows and more graham cracker pieces are added to the top and broiled, because you cannot, in good faith, label a recipe as “s’mores” unless you include that crispy toasty element to the marshmallows. The graham crackers get a little toasted, too, which is a nice bonus.
Since you’ve already added the frosting, there’s no need to add additional to the top of the cake – the extra graham crackers and toasted marshmallows take care of that – so this cake is fast and easy to make and would make an indulgent addition to your summer cookouts this year. Enjoy!Print
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