A graham cracker bundt cake, layer of chocolate ganache, and homemade marshmallow fluff frosting toasted to a perfect brown — this S’mores Bundt Cake is the best part childhood summers, made even better!
This recipe is, officially, the fastest turnover ever on Bunsen Burner Bakery. Because that cake pictured above? I made it at 9:30pm last night. I covered it with marshmallow fluff and toasted it at 12:15am.
And then at 12:37am, I scraped it all off and made my own version from scratch. (More on this below.)
Why this complete last minute cake insanity? Well… did you know today (August 11th) is National S’mores Day? Yeah, I didn’t either… until about 4pm yesterday. Coincidentally, I had already planned on making this S’mores Bundt Cake for my August Bundt Cake of the Month.
I just hadn’t, you know, made it yet. (Well, I’ve made it before for a lab picnic. I didn’t make it again to photograph, however.)
I thought I would be baking this over the weekend, leisurely decorating and taking pictures and sharing sometime next week. But when I heard it was National S’mores Day — well, how can I resist sharing a S’mores Bundt Cake on National S’mores Day?
Clearly, I can’t.
This also goes down as my biggest baking disaster to be salvaged enough to still photograph and share. See, given the extreme last minute nature of this baking endeavor, I tried to take a shortcut… and use marshmallow fluff.
You know, the kind bought in the big tub from the grocery store? Yeah… whatever you do, do not use marshmallow fluff.
I’m not trying to say this as a hoity-toity food blogger, like the people who tell you you should never, ever used boxed cake mix. Come on – we’ve all baked a cake with boxed mix at some point, and it makes a totally good cake.
No, I’m saying this as someone who tried, and failed epically. Go ahead. Try the store-bought marshmallow fluff. And you, like me, will be scraping the melting, runny fluff off the sides of your cake and straight into the sink long after you should have gone to bed.
Don’t say I didn’t tell you.
Homemade marshmallow fluff frosting, however? It’s much thicker (who knew?) and thus actually stays on the cake. Yeah. It takes like, 15 extra minutes to make. In my attempt to save 15 minutes, I wasted nearly two hours.
Lesson learned, people: baking shortcuts are sometimes anything but. Make the
stupid delicious marshmallow fluff yourself.
Now that we have my epically epic last minute disaster out of the way, let’s talk about the good parts of this s’mores bundt cake (which is basically everything other than my marshmallow fluff fail).
It’s a graham cracker-based bundt cake, studded with chocolate chips. It’s then covered with a thick layer of chocolate ganache, and covered with ***homemade*** marshmallow fluff, toasted to a perfect brown.
I use a Bernzomatic TS8000 torch in lieu of a standard kitchen torch. [Amazon links are affiliate] You know, more power, kitchen torches are for wusses, who has 3 minutes to toast the top of a small creme brûlée, etc. Last time I made this cake, I used a kitchen torch. It took about 7 minutes to evenly brown the marshmallow frosting to a perfect pale toasty color. This torch, advertised as ideal for “light welding,” required about 30 seconds to brown the whole thing. Perfect for making up all that time I wasted on the marshmallow fluff!
Also worth noting, the homemade fluff browns SO MUCH BETTER than the store-bought stuff, which actually ignited in areas and charred black, much like a literal marshmallow.
No torch? No problem! Pop the cake under the broiler of your oven. But **do not walk away**. Marshmallow frosting can go from toasty brown to burnt to a crisp in about 0.2 seconds. Plus, you’ll want to be able to slide the cake back and forth under the broiler so all sides get evenly toasty.
TL;DR: This post was a very long-winded way to say: Happy S’mores Day! You should totally celebrate with this amazing S’mores Bundt Cake, reminiscent of childhood summers spent camping. You should most definitely, absolutely make the homemade marshmallow fluff to use as the frosting. And even the most disastery disaster can be saved with a fresh coat of chocolate ganache, homemade marshmallow frosting, and a blowtorch.
Graham cracker bundt cake, layer of chocolate ganache, and homemade marshmallow fluff frosting toasted to a perfect brown.
A Bunsen Burner Bakery Original Protocol