Smores Layer Cake
There are many sticky ingredients in this cake. In order to get the honey, molasses and marshmallow fluff out of the cup, spray the cup with baking spray before measuring out these ingredients.
Recipe type: Dessert
Serves: 1 4-layer 6-inch cake
For the Graham Cracker Cake:
  • 1 ½ cups cake flour
  • ¾ cup all-purpose flour
  • ¾ cup graham cracker crumbs
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • ½ teaspoon fine salt
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • ¼ cup honey
  • ¼ cup molasses
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 1 ¼ cup buttermilk, room temperature
For the Marshmallow Buttercream Filling:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 1 ½ teaspoons vanilla extract
  • 4 cups powdered sugar, sifted
  • Generous pinch of kosher salt
  • 1 ¼ cup marshmallow fluff or crème
For the Silky Chocolate Frosting:
  • 3 ½ cups powdered sugar
  • ¾ cup cocoa powder
  • Pinch of kosher salt
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 2 to 3 tablespoons hot water
  • ½ cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces semi-sweet chocolate chips, melted
For assembling the Cake:
  • kosher salt
  • ¼ to ½ cup graham cracker crumbs
To make the Graham Cracker Cake:
  1. Preheat the oven to 350 degrees F. Use baking spray to coat four 6-inch round cake pans, set aside.
  2. Whisk together the flours, cracker crumbs, cinnamon, baking powder, and salt in a large bowl.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until pale and light in color. Scrape the sides and bottom of the bowl down and then add the honey, molasses, and vanilla extract. Mix until combine. Add the eggs, one at a time, beating well after each egg.
  4. Scrape down the sides and bottom of the bowl and set the speed to the lowest setting. Add the dry ingredients in three additions and the buttermilk in two additions, beginning and ending with the dry ingredients. Give the batter a stir by hand to ensure there's nothing sticking to the bowl.
  5. Divide the batter evenly between the four pans and bake for 24 to 29 minutes, rotating halfway. A toothpick inserted into the center should come out with a few moist, not wet, crumbs. Let the cake layers rest in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
To make the Marshmallow Buttercream Filling:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter n a medium speed until pale in color and fluffy, about 2 to 3 minutes. Scrape the sides and bottom of the bowl down. With the mixer on low, add the vanilla, sifted powdered sugar, and salt. Increase the speed to medium and beat for 1 minute. Turn off the mixer to add the marshmallow fluff. It is a sticky process so start on a low speed and gradually raise the speed until the marshmallow in completely combined. Store in the fridge until you're ready to assemble the cake.
To make the Silky Chocolate Frosting:
  1. In a bowl sift together the powdered sugar, cocoa powder, and salt. Set aside.
  2. Beat the butter in a stand mixer fitted with a paddle attachment until pale and fluffy, about 5 minutes.
  3. Reduce the speed to low and add the sifted dry ingredients, 2 TABLESPOONS hot water, sour cream, and vanilla. If the mixture looks too thick, add another tablespoon, beat until incorporated. Scrape the sides and bottom of the bowl down. Add the melted chocolate and then raise the speed to medium and beat for a final 2 minutes. Once made, the frosting will look very wet. This is normal, put into a container and let it set up for 30 to 40 minutes in the fridge.
To assemble the Cake:
  1. If the cake layers have domes, use a serrate knife to level off the tops. Place the first layer on a cake board and spoon on the marshmallow filling. Sprinkle some kosher salt over the filling. Repeat this process with two more layers and then top with the final forth layer.
  2. Since the filling is very soft, let the cake firm up in the freezer for 15 to 20 minutes. Frost the cake with an initial coating of Silky Chocolate Frosting and let the cake set up for 10 minutes. Repeat this process 2 to 3 times.
  3. With the final coating of frosting use a decorator's comb on the outside. Lightly press graham cracker crumbs on the bottom of the cake. Top with mini marshmallows.
Cake recipe adapted from Martha Stewart, Filling recipe adapted from The Gracious Wife, and Frosting recipe adapted from Sweetapolita.
Recipe by Layer Cake Parade at