Moist homemade cinnamon graham s'more layer cake with rich chocolate buttercream filling and toasted marshmallow frosting! Your favorite camp fire treat turned into a fun summer cake!
Preheat oven to 350°F. Using baking spray, lightly grease 2: 8-inch square pans. Line with parchment paper, leaving overhang on at least 2 sides.
Add graham cracker sheets to a food processor to create fine graham cracker crumbs. Alternatively, add graham cracker sheets to a last plastic bag and crush with a rolling pin or mallet. Be sure to process until only fine crumbs remain. Measure out 3/4 cup of crumbs. Discard remaining or save for another use.
In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in one egg at a time, followed by vanilla, salt, baking powder and cinnamon. Scrape bowl as needed. Mix in graham cracker crumbs. Alternative additions of flour and milk, mixing until fully combined and no streaks remain. Divide batter equally between prepared pans. Use a small offset spatula to level off the batter. Bake for 35-40 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean or with only a few most crumbs. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.
When cakes have cooled completely, carefully remove from their pans, lifting up and outwards on exposed parchment paper. Wrap in several layers of plastic wrap and chill overnight.
When ready to continue, prepare chocolate frosting. In a large bowl or stand mixer, cream butter. Mix in vanilla and cocoa powder. Scrape bowl as needed. Alternate additions of milk and powdered sugar, increasing speed between additions. Mix until just combined and no streaks remain.
Prior to layering, carefully cut each square in half to create two rectangles (four total). Trim each rectangle to roughly 1-inch tall. This will create 4 layers.
Using a large cookie scoop, divide chocolate buttercream between layers. Using a large cookie scoop, add roughly 2 scoops of frosting between each layer, using an offset spatula to create an even layer. Optionally, use remaining frosting to create a thin crumb coat on the entire cake. Chill until ready to frost.
In a large metal bowl or metal stand mixer bowl, set over simmering water, whisk together room temperature egg whites, granulated sugar and cream of tartar. Continue whisking until frothy and egg whites are warm to the touch. Using a thermometer, egg whites should be at least 160°F. Transfer bowl to a stand mixer, fit with a whisk attachment. Beat until stiff and glossy peaks form and the bowl is no longer warm to the touch. Add vanilla in the last 30 seconds. Marshmallow frosting may be spread on the cake with an offset spatula or may be added to a large piping bag fit with a large flat tip. Cover layered cake with marshmallow frosting. Use an offset spatula or spoon to create patterns in the frosting. Lightly toast with a handheld kitchen torch.
Slice and serve. Store remaining cake covered in an airtight container for up to several days. For best results, press plastic wrap against exposed cake layers to retain freshness.
Notes
Serves roughly 10, yields 1: 4 layer 8-inch cake. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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