Inside Out S’mores Bundt Cake

Name: Inside Out S'mores Bundt Cake
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 12
Ingredients: 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; 12 oz milk chocolate (finely chopped); 6 oz heavy whipping cream; 2 Tbsp Baileys (optional); 5 cups marshmallow fluff (store bought or homemade)

September 16, 2015 by Olivia 64 Comments

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

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!

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).

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.

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.

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.

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.

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!

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!

4.75 from 4 votes