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Home » Bundt Cakes » Inside Out S’mores Bundt Cake

Inside Out S’mores Bundt Cake

By Olivia, 59 Comments

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A delicious graham cracker Bundt cake covered in a whipped milk chocolate ganache and toasted marshmallow.

Close up of the side of the frosted bundt cake.

I finally had my first “real” s’more this summer. We were over in Calgary visiting family a couple of months ago. On the last night of the visit, we had a campfire in the backyard, and my sister-in-law, Brenna, brought over all of the ingredients. I’d made s’mores-like desserts before — macarons and brownies — but I had never actually had the real thing, so it was awesome to finally have that experience. Now I know what all the fuss is about!

Overhead shot of the square bundt cake.

This month’s fun theme — Creative S’mores — was chosen by Lauren at From Gate to Plate. Truthfully, my S’mores Bundt isn’t exactly on the creative side, flavour-wise. It’s mostly traditional S’mores flavours with some Baileys thrown in (because my leftover ganache already had some in it).

Far away shot of the cake on a black background.

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There are some seriously cool creative s’mores out there (and some that are a bit of a stretch). The possibilities were overwhelming and I couldn’t decide on what I wanted to do. Many ideas were thrown around, and I wasn’t super inspired by any of them. So my creativity for this month’s theme comes in the form of the Bundt itself and covering the entire thing with toasted marshmallow. For all I know, this is a huge faux pas in the Bundt world. I mean, why would you cover up all of the pretty details of the pan?? I know, trust me, I went back and forth on this as well, but just ultimately went for it, hoping for the best.

Close up of the frosting on the cake.

I was excited to use my Bundt Squared pan again and thought it would go really well with the theme — square like the graham crackers — ok, maybe a bit of a stretch there but nevertheless. I hadn’t used this pan since my Oreo Bundt Cake a few months ago and was happy to find an excuse dust it off.

Close up of the side of the cake.

For the cake, I used a standard Bundt cake recipe but swapped half of the flour out for graham cracker crumbs. This worked so well, and I love the texture/flavour of this cake! Ryan says it might be his favourite ever, which is quite a bold statement. The cake is not overly sweet, which goes well with the super-sweet ganache and marshmallow.

Angled shot of the cake.

I made my own marshmallow fluff, but you can just as easily use store bought. For the ganache, I actually had about 3 cups of it leftover from various baking projects I can’t even remember. I never throw out leftovers if I have more than a few tablespoons full. It was all stored in the freezer (some for months), so I wasn’t sure what it would be like when I thawed it out. Naturally, none of it was labelled/dated, because why would I attempt to make my life easier by doing that? Some dark chocolate, some milk chocolate, some with Baileys – meh, it all works. Come to think of it now, one of the containers may have actually been a Baileys chocolate buttercream…oops!

Thankfully, all of the ganache was perfectly delicious. I dumped all 3 cups of it into my KitchenAid with the whisk attachment, and whipped it up so it was lighter (and secretly so there was enough of it to spread over the Bundt). I had extra chocolate and cream on hand in case I needed to make some more, but really didn’t want to have to do that.

Close up of the toasted frosting.

Luckily the amount of ganache was just enough, and both my laziness and desire to use up leftovers were satisfied. Since you likely don’t have tupperware full of ganache in your freezer, I’ve included a recipe for it below!

A close up of a slice of cake on a plate

This cake is delicious – I promise you will not be disappointed! If Bundts aren’t your thing (though I cannot comprehend why that would be), you could just as easily make this into a 2 layer cake with ganache and marshmallow on each layer. A s’mores cake is likely in my future!

Close up of the side of the frosted bundt cake.
Print Rate
4.75 from 4 votes

Inside Out S'mores Bundt Cake

A delicious graham cracker Bundt cake covered in a whipped milk chocolate ganache and toasted marshmallow fluff.
Course Dessert
Cuisine Bundt, Cake
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 733kcal
Author Olivia

Ingredients

Graham Cracker Bundt:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups graham cracker crumbs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla

Milk Chocolate Ganache:*

  • 12 oz milk chocolate finely chopped
  • 6 oz heavy whipping cream
  • 2 Tbsp Baileys optional

Marshmallow Fluff:

  • 5 cups marshmallow fluff store bought or homemade
US Customary - Metric

Instructions

Graham Cracker Bundt:

  • Preheat oven to 350F and grease a 10 or 12-cup Bundt pan with cooking spray (I use Pam for Baking).
  • In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
  • Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  • Add sugars and beat on med-high until pale and fluffy (2-3mins).
  • Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  • Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
  • Bake for 45-50mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.

Milk Chocolate Ganache:

  • Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. Add Baileys and stir until combined.**
  • Cool in the refrigerator until thickened, but still soft (stirring occasionally). ***
  • Transfer to bowl of stand mixer and whip using the whisk attachment until the ganache is fluffy and has lightened in color (approx. 1 or 2 minutes).

Marshmallow Fluff:

  • Prepare as per recipe.

Assembly:

  • Once the Bundt has cooled completely, frost with the whipped ganache. Place in fridge to set (I let it sit overnight, but you just need it to firm up so you can add the marshmallow on top).
  • Frost with marshmallow fluff and torch to toast.

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Notes

*You can use a milk chocolate buttercream if you prefer.
**If there are still some chunks of unmelted chocolate, microwave in 10 second bursts until all chocolate has melted.
***You can make the ganache a day ahead and refrigerate it overnight, then take it out and allow it to come to room temperature before whipping.
Calories: 733kcalCarbohydrates: 110gProtein: 6gFat: 33gSaturated Fat: 19gCholesterol: 124mgSodium: 378mgPotassium: 249mgFiber: 2gSugar: 76gVitamin A: 805IUVitamin C: 0.1mgCalcium: 97mgIron: 2.4mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

photo collage.

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September 16, 2015

Comments

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    Recipe Rating




  1. Kenia Ocasio says

    September 29, 2020 at 1:45 PM

    Thanks for sharing this delicious recipe!!
    XOXO from Puerto Rico

    Reply
    • Olivia says

      September 30, 2020 at 10:48 AM

      Thanks Kenia! I hope you love it 🙂

      Reply
  2. Katie says

    June 23, 2017 at 6:10 AM

    4 stars
    Hi, I made this last night and by the time I woke up this morning, most of my marshmallow fluff has slipped off. Do you think I used too much? Wondering how I can correct this? Thanks!

    Reply
    • Olivia says

      June 28, 2017 at 2:56 PM

      Hi Katie! So sorry for the delay, I’ve been travelling. Hmmm, bizarre! Was the fluff nice and firm when you put it on the cake? I assume it was torched too? How did you store it? Just trying to figure out what might have gone wrong.

      Reply
  3. Kudzie says

    January 18, 2016 at 10:35 PM

    thank you Olivia! your recipes are divine, I’m a budding baker in Bulawayo Zimbabwe and I’m so inspired by your work

    Reply
    • Olivia says

      January 19, 2016 at 8:33 AM

      Thanks so much Kudzie!! 🙂

      Reply
  4. Maya @ Treats and Eats says

    September 29, 2015 at 10:43 AM

    This sounds amazing! I love anything s’mores and this bundt cake version is genius. Of course I love all of your creative bundt recipes 🙂 But I can’t believe you JUST had a real s’mores for the first time! Hope it was just the first of many more to come!

    Reply
  5. Tammy says

    September 27, 2015 at 8:02 PM

    My lovely friend, you did it again! You knocked it out of the part…what a stunning bundt. Truly beautiful inside and out…that slice is calling my name. I would love a taste of this! 🙂

    Toodles,
    Tammy<3

    Reply
    • Olivia says

      September 27, 2015 at 11:20 PM

      Thanks so much Tammy! I would send you a slice if I could! 😉

      Reply
  6. Amy-Lyn says

    September 27, 2015 at 3:19 PM

    I am soooooo glad you finally had a real s’more! 🙂 And this cake looks so gosh-darned good! I do not own a bundt cake pan though, and likely never will (can’t be in the club!), but I do think making this as a layered cake will be just as tasty, possibly even more so as I’ll get more ganache and marshmallow in each bite!

    Reply
    • Olivia says

      September 27, 2015 at 11:19 PM

      Thanks so much Amy-Lyn! Ryan has already requested a redo of this because he loved it so much, so it looks like a layer cake is in my future! 😀

      Reply
  7. Lara Tartacadabra says

    September 21, 2015 at 4:14 AM

    Hi Olivia, I already saw your AWESOME bundt on the Facebook page, just loooove it!! And so stunning with the new Nordic ware mold (looking very cool, haha) 🙂 Great job!! Sunshine from Spain XX Lara

    Reply
    • Olivia says

      September 21, 2015 at 8:35 AM

      Thanks so much Lara! 😀

      Reply
  8. [email protected] Freshman Cook says

    September 19, 2015 at 8:38 PM

    BEAUTIFUL! Love how you toasted the topping!

    Reply
    • Olivia says

      September 19, 2015 at 11:32 PM

      Thank you Teri!

      Reply
  9. jacquee | i sugar coat it! says

    September 19, 2015 at 12:56 PM

    Superb!

    Reply
    • Olivia says

      September 19, 2015 at 1:24 PM

      Thank youuuu! <3 🙂

      Reply
  10. [email protected] in Pyjamas says

    September 19, 2015 at 5:26 AM

    It may seem like a simple take on this month’s theme Liv but by god it looks amazing! If only I could reach through the screen to try some.

    Reply
    • Olivia says

      September 19, 2015 at 1:25 PM

      Thanks so much Laura! I wish I could send some your way! 🙂

      Reply
  11. Lauren @ Sew You Think You Can Cook says

    September 18, 2015 at 7:45 PM

    I love the way you think! I would totally make the square to cracker connection, too.
    I’ve never thought to freeze frostings – I didn’t know that was even possible!
    Your bundt is absolutely beautiful, from the inside out.

    Reply
    • Olivia says

      September 19, 2015 at 1:25 PM

      I freeze EVERYthing, haha. Thank you Lauren!

      Reply
  12. Megan @ Straight From The Jar says

    September 18, 2015 at 8:56 AM

    Can you come over and teach me how to bake LIKE A BOSS? S’mores are seriously one of my favourite summer treats, so this cake is right up my alley. PINNING!

    Reply
    • Olivia says

      September 19, 2015 at 1:26 PM

      I would LOVE to! Imagine the deliciousness if we got together??

      Reply
  13. June @ How to Philosophize with Cake says

    September 18, 2015 at 3:49 AM

    Olivia this looks awesome!! All that toasty meringue, mmmm 🙂 Love the chocolate layer in there too!

    Reply
    • Olivia says

      September 19, 2015 at 1:26 PM

      Thanks June! The toasted marshmallow is the BEST part :).

      Reply
      • Madisson says

        June 28, 2016 at 12:12 PM

        Will the marshmallow fallif I make this the night before? I’m worried!

        Reply
        • Olivia says

          June 28, 2016 at 12:23 PM

          Hi Madisson! Nope, it should be totally fine!

          Reply
  14. Claudia | The Brick Kitchen says

    September 18, 2015 at 12:54 AM

    Ohh this cake is gorgeous! Love the idea of adding graham cracker crumbs into the cake itself, and that combination of chocolately ganache (good use of leftovers, by the way!!) and gooey marshmallow sounds like something I would dig straight into! <3

    Reply
    • Olivia says

      September 19, 2015 at 1:27 PM

      The graham crackers were so yummy in the cake! I would definitely use the cake as a base for other flavours/glazes in the future. And thanks!! 🙂

      Reply
  15. Andrea @ The Pineapple Cake says

    September 17, 2015 at 10:54 PM

    Wow! This looks amazing Olivia!
    I have a box of graham crackers in the pantry I have been saving/trying to hide since our last trip to America.
    This is worthy of cracking that box open. 🙂

    Reply
    • Olivia says

      September 19, 2015 at 1:28 PM

      Awesome! Do you have Digestive cookies in Aus? I’m pretty sure you do… I remember by sister having some… I think. Those would work just as well and be just as delicious! 🙂

      Reply
  16. Wendy, A Day in the Life on the Farm says

    September 17, 2015 at 5:34 PM

    I think it was a good call to frost the entire bundt with that homemade marshmallow fluff and then toast it…Just gorgeous.

    Reply
    • Olivia says

      September 19, 2015 at 1:30 PM

      Thanks so much Wendy! 🙂

      Reply
  17. Mondo | I bake he shoots says

    September 17, 2015 at 3:46 PM

    look at you! whipped chocolate ganache? yes, please.

    Reply
    • Olivia says

      September 19, 2015 at 1:29 PM

      Right?? SO yummy. 🙂

      Reply
  18. Patricia Blanco Budia says

    September 17, 2015 at 3:27 PM

    Wowww!!! Gorgeous!!! I love it, in fact, I love all your cakes!!! Congrats!!! XO

    Reply
    • Olivia says

      September 19, 2015 at 1:29 PM

      Thank you Patricia!!

      Reply
  19. Christiane - Taking On Magazines says

    September 17, 2015 at 2:36 PM

    Wow. I love, love, love your cake. It’s glorious. I can see why your husband enjoyed the cake itself; it looks delicious. Bravo on a stellar bundt cake.

    Reply
    • Olivia says

      September 17, 2015 at 2:42 PM

      Thank you so much Christiane! And welcome to the BundtBakers!

      Reply
  20. Oana says

    September 17, 2015 at 1:43 PM

    5 stars
    That looks beyond delicious! It looks like something I could indulge on late at night at my computer, just spoiling myself to a nice slice of cake. Well done!

    Reply
    • Olivia says

      September 17, 2015 at 2:33 PM

      I would love to send you a piece so that you could try it out!! xo

      Reply
  21. Chrisy @ Homemade Hooplah says

    September 17, 2015 at 1:21 PM

    5 stars
    This sounds like absolute heaven! Chocolate ganache AND toasted marshmallow!? It’s all the favorite things. Plus, I’m always game for a reason to use my long-neglected kitchen torch 😀

    Reply
    • Olivia says

      September 17, 2015 at 2:33 PM

      Haha, I JUST bought a torch for this very dessert. Now I’m going to need to find excuses to use it some more :).

      Reply
  22. Altaf says

    September 17, 2015 at 12:47 PM

    5 stars
    Can I use digestive biscuits instead of graham crackers ( because it’s not available)??
    Thank you for your nice recipes

    Reply
    • Olivia says

      September 17, 2015 at 1:22 PM

      Hi Altaf, Yes! I think it would be delicious with digestive biscuits :).

      Reply
  23. Mary says

    September 17, 2015 at 10:36 AM

    You know I love the way that you make the challenges. It was no less this one, love it!!

    Reply
    • Olivia says

      September 17, 2015 at 2:42 PM

      Thanks Mary!! 🙂

      Reply
  24. Ansh says

    September 17, 2015 at 10:25 AM

    That is just so gorgeous. Love it.

    Reply
    • Olivia says

      September 17, 2015 at 2:41 PM

      Aww, thank you Ansh! <3

      Reply
  25. Jo-Anna says

    September 17, 2015 at 9:02 AM

    This looks gorgeous and beautiful Liv! How fun to be in a Bundt club – I love it!

    Reply
    • Olivia says

      September 17, 2015 at 2:41 PM

      Thanks so much Jo-Anna! You should totally join the #BundtBakers!! 😀

      Reply
  26. Rebekah @ Making Miracles says

    September 17, 2015 at 6:57 AM

    That toasted marshmallow topping???! Yes please! Love this!

    Reply
    • Olivia says

      September 17, 2015 at 2:40 PM

      Thanks Rebekah! Toasted marshmallow is the best thing ever, right??

      Reply
  27. Cali says

    September 17, 2015 at 5:19 AM

    Love your inside out take on the traditional s’more. Beautiful!

    Reply
    • Olivia says

      September 17, 2015 at 2:40 PM

      Thanks Cali!

      Reply
  28. Renee says

    September 17, 2015 at 4:12 AM

    Awesome cake (as always!). And for sure I have to get that square bundt pan.

    Reply
    • Olivia says

      September 17, 2015 at 2:39 PM

      Thank you so much Renee, and I agree! You need the square Bundt! 😀

      Reply
  29. annie says

    September 16, 2015 at 10:07 PM

    Wow! This looks AMAZING! I love how soft that cake looks and how tasty the outside “crust” looks.

    Reply
    • Olivia says

      September 16, 2015 at 10:10 PM

      Thanks Annie! 😀

      Reply
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