Description
Fluffy s’mores cake layers using a doctored cake mix with milk chocolate butter cookies baked right in. Filled with marshmallow fluff and covered in a delicious whipped chocolate fudge buttercream frosting. The perfect s’mores cake recipe to celebrate campfire season.
Ingredients
S’Mores Cake
- 1 box (461 grams) white or yellow cake mix
- ¾ cup milk, room temperature
- ⅔ cup sour cream or greek yogurt, room temperature
- 3 large eggs, room temperature
- ⅓ cup vegetable oil
- 1 tsp. vanilla extract
- 9 Leclerc Milk Chocolate Butter Cookies, chopped
- 1 cup marshmallow fluff
Chocolate Fudge Buttercream
- 1 cup salted butter, room temperature
- 1 cup vegetable shortening
- 4 ½ cups icing sugar
- 1 ½ cups cocoa powder
- 1 tsp. fine sea salt
- 1 tbsp. vanilla extract
Chocolate Ganache Drip
- ¼ cup chocolate chips
- ⅛ cup milk
Cake Decor
- Leclerc Milk Chocolate Butter Cookies
- Mini Marshmallows
- Gold sprinkles and/or edible gold leaf
Instructions
S’Mores Cake
- Preheat the oven to 350 degrees and prepare three 6-inch round cake pans. *
- In the bowl of a stand mixer add in the cake mix and quick it a quick whisk to break up any clumps.
- Add in the milk, sour cream or yogurt, eggs, vegetable oil, and vanilla extract and mix on low until combined. Be careful not to over-mix the batter.
- Add in the chopped milk chocolate butter cookies and gently fold in with a spatula.
- Divide batter between the cake pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
- Allow to cool in pans for 10 minutes and then invert on a cooling rack to fully cool.
Chocolate Fudge Buttercream
- In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. Approximately 5-10 minutes.
- Add in the icing sugar, cocoa powder, salt, and vanilla extract and mix on low until combined.
- Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
Chocolate Ganache Drip
- In a microwave-safe bowl, heat the chocolate chips and milk in 30-second intervals, stirring after each interval, until fully melted and smooth.
- Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more chocolate chips to thicken. **
Cake Assembly
- Place one leveled layer of s’mores cake on a cake board or plate. Top with approximately 1 cup of buttercream.
- Pipe a buttercream border around the edge and fill with approximately ½ cup of the marshmallow fluff
- Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
- Cover the cake with a final layer of buttercream and smooth the sides using a scalloped edge cake comb or a plain smoother. Refrigerate the cake while the chocolate drip is prepared.
- On a well-chilled cake, with a spoon or a piping bag, drip the warm chocolate drip over the edges of the cake and put it back in the refrigerator to chill.
- Decorate as you please. I roughly chopped up some extra Leclerc cookies and, along with some mini marshmallows, scattered them around the top edge of the cake. Using edible gold leaf, I gently pressed it onto the chocolate drip and cake. Enjoy!
Notes
* This cake can be baked in two 8 inch round pans, two 9 inch round pans, or 24 cupcakes. Baking time will adjust.
** I always test my ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.
- Prep Time: 60 Minutes
- Cook Time: 25 Minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 1015
- Sugar: 85 Grams
- Sodium: 803 Miligrams
- Fat: 58 Grams
- Saturated Fat: 28 Grams
- Unsaturated Fat: 23 Grams
- Trans Fat: 3 Grams
- Carbohydrates: 123 Grams
- Fiber: 4 Grams
- Protein: 9 Grams
- Cholesterol: 110 Miligrams
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