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Home » S’mores Bundt Cake

S’mores Bundt Cake

April 11, 2013 By betsy 14 Comments

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Marshmallows, chocolate and grahams combined into one delicious s’mores cake recipe

S'mores Bundt Cake |Betsylife.com

Summer is right around the corner, which reminds me of s’mores, so I thought I’d turn everyone’s favorite summer treat into a s’mores bundt cake. Of course I did. I make everything into a bundt cake. Is this bundt obsession turning into a problem? I hope not.

This was my most challenging bundt to date. Often I’ll be sitting around and a bundt idea will pop into my head, as was the case with the Samoa bundt cake and the Pina Colada bundt cake. I’ll research on the internet to see if anyone has tried it before (pretty much to see if its possible) then set out to either try one of their recipes, or to develop one myself. Sometimes, my recipes fail. At that point, I either decide if I want to try again, or give up and move on to another. Yes, there are bundt attempts that have never made it to the pages of betsylife. They are in the bundt graveyard never to be seen again.

S'mores Bundt Cake |Betsylife.com

The s’mores bundt cake you see here is my fourth attempt. I really envisioned a gooey, marshmallow swirl in the center of the cake, but lo and behold, marshmallow fluff is too light to bake in the oven. I suppose that’s why I couldn’t find another bundt like this one anywhere online. My swirl is in there, just not as marshmallow-y as I would have liked. To compensate I added the toasted marshmallow frosting layer on top of the ganache. I must say, its not a bad touch.

This cake is majorly delicious, and definitely gives you that s’mores flavor. Even though its not EXACTLY what I set out to make, I know you’ll love it just the same.

S'mores Bundt Cake |Betsylife.com

S'mores Bundt Cake
5 from 1 vote
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S’mores Bundt Cake

Marshmallows, chocolate and grahams combined into one delicious s'mores cake recipe

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings 16 servings
Calories 525 kcal

Ingredients

For the Cake

  • 1 c. flour
  • 2 c. graham cracker crumbs
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 c. butter softened
  • 1 1/3 c. sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 c. milk
  • 1 c. semi-sweet chocolate chips
  • 7 oz marshmallow fluff
  • 6 oz cream cheese about 1/2 cup, softened
  • 1/2 c. powdered sugar

For the ganache

  • 8 oz semi-sweet chocolate chips
  • 8 oz heavy cream

For the marshmallow frosting

  • 3 egg whites room temperature
  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees
  2. In a medium bowl whisk together flour, graham cracker crumbs, baking powder and salt. Set aside
  3. In a large bowl, cream together butter and sugar until fluffy, about 5 minutes
  4. Add eggs to butter mixture, one at a time, beating well between each addition. Mix in vanilla.
  5. Alternate adding flour mixture and milk to butter mixture in 3 additions, beginning and ending with flour mixture.
  6. Fold in chocolate chips.
  7. In a separate bowl, beat marshmallow fluff, cream cheese and powdered sugar until well combined.
  8. Pour 1/3 graham cracker batter into a greased and floured bundt pan. Top with 1/2 marshmallow mixture. Using a knife, swirl the batters together. Add more graham cracker batter, then marshmallow mix, alternating and swirling until both batters are used up.
  9. Bake 55-65 minutes until golden brown. Cake should spring back when touched.
  10. Cool in bundt pan for 10 minutes, then turn onto a plate and cool completely.

Meanwhile, prepare ganache.

  1. Heat heavy cream over medium high heat until almost boiling. Pour over chocolate chips and whisk until smooth. Let sit for 5 minutes to thicken.
  2. Pour ganache over cooled bundt cake. Allow to cool completely, at least one hour

To prepare the frosting

  1. Combine egg whites, sugar, and cream of tartar in a medium bowl set over a pot filled with a couple of inches of barely simmering water.
  2. Whisk constantly with an electric mixer until the mixture reaches 160 degrees.
  3. Remove the bowl from the heat and continue whisking the mixture on high until stiff peaks form, about 7 to 8 minutes.
  4. Gently stir in vanilla extract.
  5. Top cooled ganache layer with marshmallow frosting (I had quite a bit leftover that I used to make ACTUAL s'mores)
  6. Using a kitchen torch, lightly toast the top until browned.
Nutrition Facts
S’mores Bundt Cake
Amount Per Serving (1 g)
Calories 525 Calories from Fat 252
% Daily Value*
Fat 28g43%
Sodium 241mg10%
Carbohydrates 66g22%
Sugar 52g58%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

S'mores Bundt Cake |Betsylife.com



S'mores Bundt Cake

Looking for more s’mores recipes? I’ve got you covered

Graham Cracker Cookie S'mores Sandwiches

Graham Cracker Cookie S’mores Sandwiches 

Pumpkin Pie S'mores

Pumpkin Pie S’mores 

Build your own S'mores Bar

Build your own S’mores Bar

 

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Filed Under: Bundt Cakes, Desserts, Recipes

Comments

  1. Megan says

    April 12, 2013 at 10:59 am

    Well this looks like the most ridiculously fabulous cake I have ever laid eyes upon.

    Reply
  2. Brandon @ Kitchen Konfidence says

    April 12, 2013 at 12:33 pm

    This looks over-the-top good!!! Love that caramelized frosting.

    Reply
  3. Geez Louise! says

    April 14, 2013 at 11:19 pm

    s’mores… my maiden name was Samora… the jokes run deep “Hey you want Some more a … everything is better in bundt , fact of life.

    Reply
  4. Maisk says

    April 29, 2013 at 8:48 pm

    What about making a fudgy center, almost like a tunnel of fudge cake, and then make an italian meringue type frosting, it’s almost marshmallowy. I can try it and let you know, but I think that would give a s’mores experience in every bite too!

    Reply
    • betsy says

      April 30, 2013 at 9:32 am

      Sounds like a great idea!

      Reply
  5. Melissa Klotz says

    May 2, 2013 at 6:48 pm

    This looks awesome! It’s always great when a recipe doesn’t turn out exactly the way you planned, but is still very edible!

    Reply
  6. Lara says

    May 9, 2013 at 11:38 am

    How can you get the same browned effect without a kitchen torch?

    Reply
    • betsy says

      May 9, 2013 at 8:51 pm

      If you left the ganache off, you could put it under the broiler for a few minutes (keep your eye on it!) otherwise, I’m sure it would be delicious if you left it un-toasted

      Reply
  7. Julia says

    May 11, 2013 at 7:13 am

    The marshmallow topping totally puts the bundt over the top, it’s awesome!

    Reply
  8. Rosie @ Blueberry Kitchen says

    May 12, 2013 at 5:21 am

    This looks amazing!! Your marshmallow frosting looks so good and I love that the cake has chocolate chips in and choc ganache too – yum!

    Reply
  9. Akansha's Recipes says

    May 13, 2013 at 3:53 am

    Oh My God! It looks so yummy! Have to try it! Will update you how it was!

    Reply
  10. Maisk says

    June 21, 2013 at 3:23 pm

    Hi! When are you going to change up your bundt of the month? I keep looking out! Thanks!

    Reply
    • betsy says

      June 21, 2013 at 6:24 pm

      Very soon! You would not believe the bad luck I’ve had testing bundt recipes lately. Finally created a winner earlier this week. Should be up next week sometime!

      Reply
      • Maisk says

        June 21, 2013 at 8:02 pm

        Awesome! Can’t wait to try it! Try doing sticky toffee pudding in bundt form. It works! I can share my recipe if you’d like to try it out. 🙂

        Reply

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