S'mores Swirl Cake

Name: S'mores Swirl Cake
Total time: 2 h 35 min
Yield: 12 c.
Ingredients: Nonstick baking spray, for pan; 2 c. all-purpose flour, spooned and leveled; 2 1/4 tsp. baking powder; 1 1/2 tsp. kosher salt; 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature; 1 1/2 c. sugar; 4 large eggs, at room temperature; 1 tbsp. pure vanilla extract; 3/4 c. whole milk; 1/2 c. unsweetened cocoa, sifted; 1/2 c. fine graham cracker crumbs (from about 2 1/2 crackers); Chocolate sauce, crushed graham crackers, and mini marshmallows, for serving

Chocolate lovers: This cake is for you!

By Taylor MurrayPublished: Apr 24, 2019

Be the first to review!

Jump to recipe

BRIAN WOODCOCK

Yields:

12 c.

Total Time:

2 hrs 35 mins

There's no campfire needed to make this chocolate-y cake.

Advertisement - Continue Reading Below

Ingredients

Nonstick baking spray, for pan
2 cups all-purpose flour, spooned and leveled
2 1/4 tsp. baking powder
1 1/2 tsp. kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
4 large eggs, at room temperature
1 Tbsp. pure vanilla extract
3/4 cup whole milk
1/2 cup unsweetened cocoa, sifted
1/2 cup fine graham cracker crumbs (from about 2 1/2 crackers)
Chocolate sauce, crushed graham crackers, and mini marshmallows, for serving

Directions

1. Step 1Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Nordic Ware Heritage Bundt pan with baking spray. Whisk together flour, baking powder, and salt in a bowl.
2. Step 2Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture.
3. Step 3Transfer half the batter to a second bowl. Add cocoa; stir until fully incorporated. Fold graham crumbs into remaining batter. Transfer batters to separate plastic zip-top or pastry bags. Cut a 3/4-inch opening in one corner of each bag. Pipe alternating batters into grooves of prepared pan. Squeeze remaining batter in piles on top, alternating colors, then swirl with a butter knife.
4. Step 4Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack to cool. Drizzle with chocolate sauce and sprinkle with graham crackers and marshmallows.