Where are my S’mores fans at? I will be the first to admit that, honestly, actual S’mores are not really my thing. In fact, I will almost always pass on a regular ole’ S’more. I am just not a fan of marshmallows really. Especially raw, uncooked marshmallows. I think they are so gross. However, S’mores flavored desserts like this cake for example, have my heart. I am all about a S’mores style dessert as long as the marshmallow is not raw and the graham cracker portion is either in crust, cake or cake form, rather than just a plain old graham cracker. Heck, one of my favorite cookies of all time is a S’mores Cookie.
This S’mores Sheet Cake has one of my very favorite cake bases of all time, my graham cracker cake. It’s basically like eating a soft version of an actual graham cracker. It is insanely delicious. I have a Raspberry Cheesecake Sheet Cake recipe coming very soon that will also feature this same cake base. Anyway, back to the S’mores Cake. On top of the graham cracker cake is a toasted marshmallow frosting, featuring REAL toasted marshmallows, it’s then topped with a rich homemade chocolate ganache and then obviously topped with my famous “crack” aka graham crackers baked in butter and brown sugar. You can’t go wrong with this cake, it is a definite crowd pleaser!
Tips & Tricks
- I prefer to split this cake making process into 2 separate days so I don’t feel overwhelmed with the process. On day 1 I make the cake and the “crack”. I store the cake covered on the countertop and put the “crack” in a Ziploc bag until the next day. On day 2 I make the frosting and the ganache and assemble the cake. This isn’t necessary but if you are wanting to split it up, it can be done!
- It is extremely important that you don’t walk away from the oven while your “crack” is broiling that last minute. You may not even need the full minute so watch it very closely. You want to remove it just when its a dark golden brown but not burnt!
- I prefer to eat this cake cold! Store it in the fridge for a few hours before eating. But make sure to try it at room temperature too, because it’s also delicious. Just my personal preference!