Graham cracker, chocolate and marshmallow…it’s the flavors of summer baked into a S’mores Bundt Cake!
Even if you haven’t been paying really close attention, you might have noticed how I am kinda into s’mores. My first s’mores inspired treat were my S’mores Brownie Bites, way back in my first month of blogging. I kept at it many times since then, with cookies, cheesecake, truffles and pie.
I’m not alone in my love of s’mores, right? I mean, various combinations of graham crackers, chocolate and marshmallows are popping up in all kinds of desserts, all over the place. Is it the nostalgia of enjoying a childhood treat that makes the flavor combination so popular? Or maybe it’s the promise of summer, the memories of campfires and fun that we all associate these flavors with. Maybe it’s even simpler. Perhaps the flavors just taste good together…isn’t that enough of a reason?
Well recently, I dreamed up what may be my most amazing s’mores invention yet: S’mores Bundt Cake. “What if,” I thought to myself, “I combine all of the components of s’mores into a bundt cake?” Yep, that simple little cake that everyone loves for its combination of simplicity and elegance. You all have enjoyed my many bundt cakes in the past, so why not merge everyone’s favorite cake with everyone’s favorite dessert flavors?
The result, if I do say so myself, was quite amazing. Not only was it super easy to prepare, but I served it on Shabbat when I was a guest at someone’s house, and it got rave reviews.
Can you really blame them?
- ¾ cup graham cracker crumbs
- 2 Tablespoons oil
- 2 Tablespoons brown sugar
- 5 eggs
- ⅔ cup oil
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1¾ cups flour
- ½ cup cocoa powder
- ¾ cup milk or soy milk
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- 1-2 Tablespoons boiling water
- Crushed graham crackers
- chocolate shavings
- In a small bowl, combine graham cracker crumbs, oil and brown sugar. Stir until combined.
- Preheat the oven to 350. Grease a Bundt pan well with floured baking spray. Set aside.
- In the bowl of an electric mixer on a medium speed, beat together the eggs and oil until combined. Add the sugar, brown sugar, baking soda, baking powder and vanilla. Beat until combined and smooth.
- Turn the mixer to low speed and add the cocoa powder, followed by the milk, then the flour. Beat until just combined.
- Pour half of the batter into the prepared Bundt pan, then sprinkle about ⅔ of the graham cracker streusel over the batter, distributing it evenly. Top with the remaining batter and then sprinkle the remaining crumbs over the top.
- Bake at 350 for 50 minutes.
- Allow the cake to cool completely before glazing.
- Combine the marshmallow fluff, vanilla and boiling water and combine until spreadable consistency. Add up to another teaspoon of boiling water, as needed.
- Spread over the cooled cake. Top with crushed graham crackers and chocolate shavings.
If you liked this recipe, you’ll also love:
Chocolate Pomegranate Bundt Cake
Streusel Swirled Butterscotch Bundt Cake
Tools needed for this recipe:
Bundt Pan (this is the pan I use and recommend)
Thanks for stopping by folks, and enjoy this S’mores Bundt Cake! If you aren’t following me yet on Facebook, please go like my page!
OMG you’re killing me here!!! I have to try this!
I am making this for my nephews vort next week!!! This looks delicious!
sorry abt previous post… what an awesome idea!! This has got to be your best yet!
Am I the only one who thinks marshmallow fluff tastes like chemicals?
Using good quality vanilla really gives the glaze a good flavor, but you can use a basic white glaze if you prefer.
Miriam, your recipes are awesome! I’m wondering if you think I could put marshmallows in the batter? Would they stay intact or disappear into the cake? Thanks.
I really don’t recommend it. Not only will they melt into the cake, but they will mess with the texture of the cake.
I love marshmallow fluff! And this cake was amazing, we licked the platter clean!
Great idea! I am going to make this but use my existing egg-free chocolate cake recipe that I make in a bundt pan. I may toss in a handful of mini marshmallows with the streusel too..
I also don’t like the fluff (and we have allergy issues here), so I’m going to just melt marshmallows with vanilla and a bit of coconut oil, plus the boiling water. What a great inspiration for a cake!
Wish I were the one you brought it to for Shabbos…. looks awesome!
I’m a s’mores fan all the way. This bundt cake looks INCREDIBLY DELISH!!!!!!!! <3
Cake is yum!!!! One question, it fell in the middle , any ideas y?
Could be old/bad baking powder.
Oh gosh I loveeee s’mores anything! Especially since I don’t get to eat regular good old fashioned s’mores very often! This cake looks awesome – so pretty too!
oh my goodness. . a S’mores bundt cake. . I LOVE this! Brilliant!!
What a great idea! I love s’mores in any form and this bundt cake looks perfect! I’ll take a slice, please!
You are definitely not alone in your love of s’mores! This cake looks fabulous! I want a piece! Or two. 😉
if i put in mini mashmellows in the batter, do you think that would mess this up?
Yes. Really don’t recommend it!
OH OKAY!! I thought that would be a cool add on to this awesome recipe
Can I make this as cupcakes?
Will this come out okay as cupcakes
I love your recipes. You do a fabulous job in keeping me inspired to prepare for Yom Tov. Question. Can I freeze the bundt with the marshmallow fluff on it? Thanks so much.
Love all your recipes! Gotta try this one it sounds !
This looks great. Can you tell me what size bundt pan you used … I only have 10 cup decorative bundt pans.
10 cups should be fine.
Thanks so much for the reply. I made this and the bundt collapsed in the middle and I used fresh ingredients. I thought maybe I used the wrong pan as it overflowed as well. I am in Denver and may need to tweak it for high altitude. Can you confirm that there is indeed 5 eggs. I thought that was a lot but followed it to the letter. Thanks in advance for any guidance. The taste was really good!
Hello again. I just wanted to say that I tried this again with suggestions for high altitude modifications from various internet sources and it didn’t fall! Thanks so much for this great tasting recipe. I am in Denver. I took out 1 Tablespoon from each cup of sugar, reduced the leavening to 3/4 Teaspoon, added 2 Tbls of flour, added 1 Tbls of milk, raised the temp 15 degrees and shortened the baking time. I probably didn’t have to do all of this but I didn’t want it to fall again!