If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
about the Graham cracker crumble
I love the crunch from the Graham cracker crumble and the solidified chocolate in this cake, it contrasts well with the gooey marshmallow fluff! When you make the crumble make sure to press it into a nice compact layer but leave some bigger pieces for extra crunch. Bake until golden brown and make sure to rotate the baking sheet halfway through so you get a nice even brown. Add the crumble all over the cake and inside too. It’s so delicious and adds wonderful texture.
Toasting the marshmallow fluff is optional but so worth it! I have a little kitchen torch at the ready in my drawer and I can’t tell you how handy it’s been. As to can see, the marshmallowy fluff is REALLY gooey! Next time, I might try adding some more of the graham cracker crumble just underneath that top layer of toasted marshmallow to add some extra crunch.
How to Make S’more’s Cake
pro tips for this recipe
If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans. If you don’t have access to Graham crackers you can substitute digestive biscuits for them. I recommend adding the graham cracker crumble in between each layer. It has so much crunch that I guarantee you’ll want more! You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference. To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
If you’ve tried this cake out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
