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!
Inside Out S'mores Bundt Cake
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
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
**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.
Katie says
June 23, 2017 at 6:10 AMHi, 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!
Olivia says
June 28, 2017 at 2:56 PMHi 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.
Kudzie says
January 18, 2016 at 10:35 PMthank you Olivia! your recipes are divine, I’m a budding baker in Bulawayo Zimbabwe and I’m so inspired by your work
Olivia says
January 19, 2016 at 8:33 AMThanks so much Kudzie!! 🙂
Maya @ Treats and Eats says
September 29, 2015 at 10:43 AMThis 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!
Tammy says
September 27, 2015 at 8:02 PMMy 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
Olivia says
September 27, 2015 at 11:20 PMThanks so much Tammy! I would send you a slice if I could! 😉
Amy-Lyn says
September 27, 2015 at 3:19 PMI 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!
Olivia says
September 27, 2015 at 11:19 PMThanks 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! 😀
Lara Tartacadabra says
September 21, 2015 at 4:14 AMHi 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
Olivia says
September 21, 2015 at 8:35 AMThanks so much Lara! 😀
[email protected] Freshman Cook says
September 19, 2015 at 8:38 PMBEAUTIFUL! Love how you toasted the topping!
Olivia says
September 19, 2015 at 11:32 PMThank you Teri!
jacquee | i sugar coat it! says
September 19, 2015 at 12:56 PMSuperb!
Olivia says
September 19, 2015 at 1:24 PMThank youuuu! <3 🙂
[email protected] in Pyjamas says
September 19, 2015 at 5:26 AMIt 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.
Olivia says
September 19, 2015 at 1:25 PMThanks so much Laura! I wish I could send some your way! 🙂
Lauren @ Sew You Think You Can Cook says
September 18, 2015 at 7:45 PMI 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.
Olivia says
September 19, 2015 at 1:25 PMI freeze EVERYthing, haha. Thank you Lauren!
Megan @ Straight From The Jar says
September 18, 2015 at 8:56 AMCan 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!
Olivia says
September 19, 2015 at 1:26 PMI would LOVE to! Imagine the deliciousness if we got together??
June @ How to Philosophize with Cake says
September 18, 2015 at 3:49 AMOlivia this looks awesome!! All that toasty meringue, mmmm 🙂 Love the chocolate layer in there too!
Olivia says
September 19, 2015 at 1:26 PMThanks June! The toasted marshmallow is the BEST part :).
Madisson says
June 28, 2016 at 12:12 PMWill the marshmallow fallif I make this the night before? I’m worried!
Olivia says
June 28, 2016 at 12:23 PMHi Madisson! Nope, it should be totally fine!
Claudia | The Brick Kitchen says
September 18, 2015 at 12:54 AMOhh 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
Olivia says
September 19, 2015 at 1:27 PMThe 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!! 🙂
Andrea @ The Pineapple Cake says
September 17, 2015 at 10:54 PMWow! 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. 🙂
Olivia says
September 19, 2015 at 1:28 PMAwesome! 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! 🙂
Wendy, A Day in the Life on the Farm says
September 17, 2015 at 5:34 PMI think it was a good call to frost the entire bundt with that homemade marshmallow fluff and then toast it…Just gorgeous.
Olivia says
September 19, 2015 at 1:30 PMThanks so much Wendy! 🙂
Mondo | I bake he shoots says
September 17, 2015 at 3:46 PMlook at you! whipped chocolate ganache? yes, please.
Olivia says
September 19, 2015 at 1:29 PMRight?? SO yummy. 🙂
Patricia Blanco Budia says
September 17, 2015 at 3:27 PMWowww!!! Gorgeous!!! I love it, in fact, I love all your cakes!!! Congrats!!! XO
Olivia says
September 19, 2015 at 1:29 PMThank you Patricia!!
Christiane - Taking On Magazines says
September 17, 2015 at 2:36 PMWow. 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.
Olivia says
September 17, 2015 at 2:42 PMThank you so much Christiane! And welcome to the BundtBakers!
Oana says
September 17, 2015 at 1:43 PMThat 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!
Olivia says
September 17, 2015 at 2:33 PMI would love to send you a piece so that you could try it out!! xo
Chrisy @ Homemade Hooplah says
September 17, 2015 at 1:21 PMThis 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 😀
Olivia says
September 17, 2015 at 2:33 PMHaha, I JUST bought a torch for this very dessert. Now I’m going to need to find excuses to use it some more :).
Altaf says
September 17, 2015 at 12:47 PMCan I use digestive biscuits instead of graham crackers ( because it’s not available)??
Thank you for your nice recipes
Olivia says
September 17, 2015 at 1:22 PMHi Altaf, Yes! I think it would be delicious with digestive biscuits :).
Mary says
September 17, 2015 at 10:36 AMYou know I love the way that you make the challenges. It was no less this one, love it!!
Olivia says
September 17, 2015 at 2:42 PMThanks Mary!! 🙂
Ansh says
September 17, 2015 at 10:25 AMThat is just so gorgeous. Love it.
Olivia says
September 17, 2015 at 2:41 PMAww, thank you Ansh! <3
Jo-Anna says
September 17, 2015 at 9:02 AMThis looks gorgeous and beautiful Liv! How fun to be in a Bundt club – I love it!
Olivia says
September 17, 2015 at 2:41 PMThanks so much Jo-Anna! You should totally join the #BundtBakers!! 😀
Rebekah @ Making Miracles says
September 17, 2015 at 6:57 AMThat toasted marshmallow topping???! Yes please! Love this!
Olivia says
September 17, 2015 at 2:40 PMThanks Rebekah! Toasted marshmallow is the best thing ever, right??
Cali says
September 17, 2015 at 5:19 AMLove your inside out take on the traditional s’more. Beautiful!
Olivia says
September 17, 2015 at 2:40 PMThanks Cali!
Renee says
September 17, 2015 at 4:12 AMAwesome cake (as always!). And for sure I have to get that square bundt pan.
Olivia says
September 17, 2015 at 2:39 PMThank you so much Renee, and I agree! You need the square Bundt! 😀
annie says
September 16, 2015 at 10:07 PMWow! This looks AMAZING! I love how soft that cake looks and how tasty the outside “crust” looks.
Olivia says
September 16, 2015 at 10:10 PMThanks Annie! 😀