Smores Cake Recipe

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 cup marshmallow fluff
• 2 teaspoons vanilla extract
• Pinch of salt
• 1 cup mini marshmallows
• ½ cup chocolate chips
• Graham cracker crumbs

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of each prepared cake pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Mix on medium speed for 2 minutes. Stir in boiling water.
4. Pour the chocolate batter over the cooled graham cracker crust in both pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool in pans for 10 minutes before transferring to wire racks.
5. In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Add marshmallow fluff, vanilla extract, and salt. Beat until fluffy.
6. Once the cakes are completely cool, place one layer on a serving plate. Spread marshmallow frosting over the top. Place the second layer on top and frost the top and sides.
7. Top the frosted cake with mini marshmallows, chocolate chips, and graham cracker crumbs. Optionally, toast the mini marshmallows.
8. Slice the cake and serve immediately, or refrigerate until ready to enjoy.

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