Delectably Creative Treats

Ooey-Gooey Smore’s Cake…Featuring My Old Fashion Graham Cracker Cake

Ooey-Gooey Smore’s Cake…Featuring My Old Fashion Graham Cracker Cake

on Aug 8, 2014 |

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In anticipation of National S’mores Day, celebrated on August 10th, I have decided to share with you my cakey version of this fun and messy treat. There is actually another reason for this special cake too, but that explanation will have to wait for now! I know it is making you antsy just knowing I will be revealing a secret soon…

S’mores are one of my “fall back on” flavors for dessert choice. The combination of the sweet, creamy chocolate with the gooey, toasted marshmallows followed by a nice crunch of the graham cracker is heaven in my little mind. I really LOVE dark (practically burnt) marshmallows, there is no mistaking the flavor of a toasted marshmallow…

S’mores are such an easy dessert and make for many possibilities. My kiddos are always lining up in the kitchen with their skewers in hand, when my kitchen torch makes an appearance (yeh, there’s NO way in heck I would EVER attempt to build a real fire, I’m WAY TOO girly for that mess). That reminds me to ask y’all, do you have a kitchen torch? It is a lifesaver in the kitchen and has been used in many recipes, so if you don’t have one, I highly suggest you march yourself to the store and buy one!




This cake is a unique one because I have revived a very old recipe for the base. My cake layers are made of my moist and incredibly, unique Graham Cracker Cake. Yup, a cake made of mostly graham crackers. My Graham Cracker Cake isn’t overly sweet and has a different crumb texture compared to a normal flour and butter cake. You see, the graham crackers act like flour in this recipe producing gluten and holding all the yummy stuff together. There is one cup of flour in the batter to help tighten it up, but just so you know, it has a remarkable graham flavor! If you are a graham cracker lover (which we are and eat boxes of them weekly) then this different, retro cake is for you. I am honestly not really sure why you don’t see graham cracker cakes a whole lot, maybe because it is a difficult ratio-thing to master? But I’ll tell you what, once you have some of this moist, cinnamon graham cracker cake…You will be dreaming of it.




My Graham Cracker Cake suddenly became an Ooey-Gooey S’mores cake when I realized National S’mores Day is right around the corner! This cake is a super simple assembly and I believe even those who are most bakefully challenged can handle this dessert. The nice thing with my Ooey-Gooey S’mores Cake is that there is absolutely NO buttercream frosting. Nope, it has all the natural (wink, wink) goodness of a s’more. But, Ooey-Gooey S’mores cake is definitely messy and holds true to the drippy marshmallow and chocolate chins. If your not at a cocktail party, then there are really no issues with you cramming your face into a sweet and sloppy piece, so go for it!

Let’s get baking…




Ooey-Gooey S’mores Cake

Yields: 4-6″ round cakes or 7.5 cups of batter







For the Graham Cracker Cake


2 cups vegetable oil

1 cup granulated sugar

1 cup brown sugar, packed

1/2 cup instant vanilla pudding

5 eggs, room temp

2 tsp pure vanilla extract

2 tbsp cinnamon

1 tsp baking powder

1/2 tsp salt

1 cup all purpose flour

3 cups crushed graham crackers (1 full box of graham crackers)

1 cup milk, room temp



1. Preheat oven to 350 degrees and prepare cake pans with nonstick baking spray.

2. In a sifter over a bowl, sift flour, graham cracker crumbs, baking powder, anad salt. Set aside.


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3. In an electric mixer, mix oil and sugar until combined.


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4. Add in eggs, one at a time and ingredients will form a thicker batter.

5. Mix in instant vanilla pudding and cinnamon. Then vanilla.


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6. Starting with dry ingredients, slowly stir in a little at a time and alternate with the milk.

7. When flour is mostly combined and only a little is showing on the sides, turn off mixer and mix thoroughly by hand.


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8. Pour 1 1/2 cups of batter into 6″ pans. Bake 35-40 minutes or until tops peak and spring back.

9. Allow to cool in pan about 5 minutes then move to a cooling rack.







1/2 container of marshmallow fluff spread

nonstick spray

chocolate ganache (recipe follows)



1. Using a serrated knife or cake layer cutter, slice off the domed top of cakes.

2. Start by spraying a butter knife with nonstick spray and scoop out about 1/4 cup of the marshmallow fluff.

3. Spread onto the sliced top of the bottom graham cracker cake layer. Now be careful, because by adding too much fluff and adding the top layer, it will cause the center to ooze too much and the top layer to slide! If this happens, just happily scoop off the extras dripping down the sides.



You can see in this shot, my filling of lovely marshmallow fluff was too much and oozed a bit…All I did was scrap the excess off the sides.


4. Zigzag some chocolate ganache on top of fluff layer. Place the sliced top down on marshmallow chocolate filling.




Chocolate Ganache


1/2 cup heavy cream

1 1/2 cup semi sweet chocolate chips



1. Heat cream in a microwave safe bowl until hot, almost boiling.

2. Add in chocolate chips and stir until smooth and well combined.

3. Allow to cool down to warm temperature and then transfer to a piping bag or airtight container for storage.




Don’t you just LOVE the marbling of the marshmallow fluff and chocolate?!!!





1 cup mini marshmallows

chocolate ganache

whole graham cracker (for garnish)



1. Take about 1 cup of ganache and pour over the top of cake and allow to drip down the sides.




2. Place mini marshmallows on top center and with a kitchen torch, toast them.


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3. Put half of a graham cracker on top center for garnish.

Enjoy your S’mores day with my super funky Ooey-Gooey S’mores cake, just don’t get a tummy ache!