Moist graham cracker cake layers filled with smooth milk chocolate ganache and coated in a creamy marshmallow buttercream.
Prep Time15 minutesmins
Bake Time30 minutesmins
Total Time45 minutesmins
Recipe Author Lynn April
Servings: 12servings
Ingredients
GRAHAM CRACKER CAKE
12full sheets of graham crackerscrushed into a fine powder (approximately 1 and ½ cups)
1 and ½cups(180g) all-purpose flourbe sure to measure properly
4teaspoonsbaking powder
1teaspoonbaking soda
½teaspoonsalt
1cup(227g) unsalted buttersoftened to room temperature
1cup(200g) firmly packed light brown sugar
½cup(100g) granulated sugar
4large eggs
2teaspoonsvanilla extract
1cup(240g) sour cream or full-fat Greek yogurt1at room temperature
CHOCOLATE GANACHE FILLING
8ounces(225g) quality milk chocolate2chopped or broken into pieces
½cup(120mL) heavy cream
1Tablespoon(14g) unsalted butter
MARSHMALLOW BUTTERCREAM
1cup(227g) unsalted buttersoftened to room temperature
1-7ouncecontainer marshmallow creme
1teaspoonvanilla extract
¼teaspoonsalt
3 and ½cups(420g) powdered sugar
GARNISH (OPTIONAL)
mini marshmallows
large marshmallows
large graham cracker pieces
crushed graham crackers
Instructions
GRAHAM CRACKER CAKE
Preheat the oven to 350ºF (177ºC). Generously grease and flour (or use homemade cake release) two 8" round cake pans.
In a medium size bowl, toss together the graham cracker crumbs, flour, baking powder, baking soda, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream both sugars and butter until light and fluffy (approximately 3 minutes). Add the eggs one at a time, insuring each egg is completely combined before adding the next, and beat on medium speed until smooth. Add the vanilla, and beat again until combined. Scrape down the sides and bottom of the bowl with a spatula.
Reduce mixer speed to low and slowly add the graham cracker in 2 additions, alternating with the sour cream or yogurt. Beat until completely combined.
Pour the batter evenly between the two prepared cake pans. Bake for 32-36 minutes or until a toothpick inserted in the center comes out mostly clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
CHOCOLATE GANACHE FILLING
Place the chocolate and butter into a medium size bowl. Set aside.
In a small saucepan over medium heat or in the microwave, heat the heavy cream to steam. Remove from heat and immediately pour over the bowl of chocolate and butter.
Allow the mixture to sit for a few minutes, then carefully stir mixture until all of the chocolate is melted. Allow to cool completely at room temperature before using.
MARSHMALLOW BUTTERCREAM
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and fluffy. Add the marshmallow creme and beat on high until smooth (approximately 2 minutes).
With the mixer on low, add the vanilla extract, salt, and powdered sugar. Increase mixer speed to medium and beat until completely combined (approximately 1 minute).
ASSEMBLE THE CAKE
Trim the cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. I like to slice each layer in half to make a 4-layer cake, but you can keep it two layers if you prefer.
Place one layer of cake on a cake stand or plate, cut side up. Create a well for the ganache by piping a line of marshmallow buttercream around the edge of the cake layer, then fill the inside of the cake with the ganache. Place another layer of cake on top, cut side down. Repeat until you have used all of the layers.
Create a crumb coat on the cake by coating it in a thin layer of marshmallow buttercream. Refrigerate the cake for about 15-20 minutes to make it sturdy enough to frost with the final layer of marshmallow buttercream.
When your cake is fully coated in buttercream, use an offset spatula to spread the remaining ganache onto the top of the cake, allowing it to drip down the sides, if desired. Before the ganache sets, add additional garnish, if desired.
Once the ganache has set, use a kitchen torch to toast the marshmallows, if desired. Slice and serve once ganache is totally set. Leftovers stay fresh, covered at room temperature up to 3 days and in the refrigerator up to 5 days.
Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months.
Notes
Sour cream or yogurt: it is imperative to use full-fat dairy in this recipe to insure proper results and moisture.
Milk chocolate: I like milk chocolate here since it pairs well with the graham cracker cake and marshmallow frosting, but you can use semi-sweet or dark chocolate here if you prefer. You can use chocolate chips, but will get the smoothest ganache with bar chocolate.
Marshmallow buttercream: the ratios of marshmallow to butter in this recipe do not lend well to torching the whole cake.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.