This S’more Sheet Cake is incredible! The summer flavors of chocolate, graham cracker and toasted marshmallow can be had any time of year with this moist and delicious sheet cake! This is definitely one you will want to make time and time again!
Fall is my absolute FAVORITE time of year. I live in a place where the four seasons present themselves in full fashion. Winter is packed with feet of snow and ice, Spring is green, Summer is hot and dry, and Fall has the most glorious temperatures and bold and bright colors. I love dressing for fall. I love being able to sit outside anytime of day. I love it all!
One thing I do miss about summer, though, is the campfires and making s’mores. However, this cake lets me enjoy ALL those fun s’more flavors without having to go up into the mountains during colder weather.
The cake is a moist chocolate cake. It is then topped with a marshmallow buttercream frosting. Following that it is topped with chocolate, marshmallows and graham crackers. I love to take my brûlée torch to get the perfect toasted look but I am sure you could also stick it under the broiler for a few seconds to get the same effect if you didn’t have a torch.
This cake feeds a crowd and would be a total hit wherever it goes! There were no left overs when I served this at a family gathering.
The flavors and textures make for a heavenly bite each and every time and I cannot wait to make it again!
- 2 cups flour
- 2 cups sugar
- ½ cup butter
- 1 cup water
- 4 Tablespoons cocoa
- ½ cup shortening
- ½ cup buttermilk
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- ¼ cup heavy cream
- 7 ounces marshmallow cream
- 6 Graham crackers, broken up in small pieces
- 1 large Hershey's milk chocolate candy bar, broken up in small chunks
- 1½ cup mini marshmallows
- Preheat oven to 400 degrees F.
- Spray a 15x10x1 inch baking sheet and set aside.
- In a large mixing bowl, measure flour and sugar. Set aside.
- In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
- Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
- Pour into a greased baking sheet and bake at 400 degrees F for 20 minutes.
- In a medium mixing bowl combined butter, powdered sugar, vanilla, and cream. Beat until creamy. Add marshmallow cream and beat again. Spread over cooled cake.
- Sprinkle graham crackers over frosting.
- Next sprinkle broken up chocolate over graham crackers.
- Finally sprinkle the marshmallows over the chocolate. I use a creme brulee torch to toast my marshmallows and melt my chocolate.