For my birthday, I made my own cake. I wasn’t going to, but then I saw an old double chocolate mix that we had and figured I would. I have been craving S’mores like nobody’s bidness. So when I saw the chocolate cake mix I thought . . . well, why not make a S’mores cake! Mmm . . . right?
Well, I didn’t have marshmallow creme and I thought the only way to make homemade marsh creme was by using cream of tarter. That was the only recipe I continued to come across. Then I found the one I’m going to write below. I altered it (as usual) and added more powdered sugar because I wanted a thicker creme. I’m not sure if the recipe that uses cream of tarter will make a stiffer creme since I have never made that version. If you have, let me know.
Either way, here is a picture of my cake, and then the recipe for the creme is below. You can see the yummy goodness that happens when it’s hot in the kitchen.
The way that I made my cake was with a Double Chocolate cake mix, two 9″ pans. Can’t remember the brand. It was a dark chocolate with small chocolate chips. Since the mix had been sitting on the shelf so long, the chips weren’t really hard.
I sprinkled graham cracker crumbs on the plate, added one layer of the cake, then covered with some marshmallow creme (don’t do in a hot kitchen, that’s all I’m sayin’ lol). I added a sprinkle of graham crackers again, then another cake layer, and followed same process to finish. I think next time I may add a layer of cut bananas in the center layer as well. AND I will make a graham cracker crust inside the pans before I cook, then pour in the cake mix and cook after. Sprinkling the crumbled graham crackers didn’t give it enough “graham cracker to chocolate cake ratio” for my tastes.
Marshmallow Creme Recipe
(I doubled the recipe and it gave me two jars, but this recipe alone is great for one cake)
1 egg white, room temperature
3/4 light corn syrup
1/4 tsp salt
1 c powdered sugar (down to 3/4 if you like a more liquidy creme)
2 1/4 tsp vanilla
Yield: 2 cups or so
Beat egg white, syrup, and salt until thick and doubled. I went about 5 minutes on HIGH with the handheld. Incorporate the rest on LOW. I mixed a long time at high afterward to keep it getting thicker.
In fridge this will last covered for about 2 weeks, and freezer, 1 month.
Also great for peanut butter and marshmallow creme sandwiches, which has become a favorite for me.
If you’ve tried anything like this, let me know. I’d love to know your recipe. Have you made homemade marshmallow creme with the cream of tarter? Is it stiff?
This recipe was shared with me via Sherry in email. Sounds like a great alternative! If you’d like to add one, feel free to share in the comments. 😀
Posting with permission:
I have made S’mores cake for years. I use Buttercream frosting mixed in w/Marshmallow Creme. I don’t really have a recipe per say. I just use the Buttercream frosting to make the Marshmallow Creme spread easier. Just add the Buttercream frosting to the Marshmallow Creme until you have the consistency you want to spread over the cake. I probably use more Graham Crackers than you do. When I crush them for the frosting, instead of crushing them till they are nothing but crumbs, I leave some larger pieces in the crumbs to sprinkle between the layers & on top of the cake. You could also mix some of the graham cracker pieces into the cake after you have mixed it up. Just fold them into the cake mix. I also shave some chocolate (I use a Hershey’s candy bar) to sprinkle between the layers & on top of the cake. I recommend keeping the chocolate in the fridge until you shave it & also after you shave it until you are ready to sprinkle it on the cake. It can get pretty messy otherwise…. Ohhh, I know what…..maybe using Hershey’s Milk chocolate chips instead of a candy bar would work. Hmmm…..I might just have to try that….