A fun and easy S’mores Bundt Cake, that’s perfect for Summer entertaining or just to enjoy a taste of Summer any time of year. A great chocolate cake, that stays fresh for days!
Happy National S’mores Day! To celebrate, I’ve made a cake. A delicious chocolate cake, heaped up with marshmallows, graham crackers and Hershey bar pieces. And best of all, it’s a super easy cake to make and enjoy anytime.
What Makes This Cake Easy
I have no problem baking a cake, but I’m no cake decorator, to be sure. So it’s safe to say that if I can do this one, it’s definitely easy :)
When it comes to easy cakes, it’s hard to beat a bundt cake. Bundt cakes don’t need to be stacked or frosted. They are perfectly made for a simple topping, yet they still look pretty and special.
The cake itself is an easy Devil’s Food cake, that only needs cocoa for the chocolate and can be made easily without a mixer of any sort.
Continuing on the easy theme, all you need for this one is a simple chocolate ganache (or opt for a store-bought chocolate sauce, if you like), then just pile the marshmallows, graham crackers and Hershey bar pieces on top.
Elements of this Cake
Easy Devil’s Food Cake – This is a fabulously moist cake, that’s full of chocolate flavour and stays fresh for days! One of my favourites and bakes up perfectly as a bundt cake.
Chocolate Ganache – Ganache is just a fancy name for the lovely marriage of hot creams with chopped chocolate. It’s very easy to make and shouldn’t scare anyone off. The only secret is to allow it to cool to the right consistency. More on that in the recipe instructions. Alternately, just pick up a nice, thick chocolate sauce and drizzle it over the top of the cooled cake (before adding the other toppings).
Toasted Marshmallows – I’ve used a kitchen torch here (and even managed to start a few on fire, just like a real campfire :). You can also toast the marshmallows easily on a baking sheet in the oven.
Graham Cracker Pieces – Super simple! Simply break up pieces of graham crackers and tuck them in here and there.
Hershey Milk Chocolate Bar Pieces – Just like the crackers, simply break up into pieces and tuck them in. I like to pair the chocolate bar pieces with the cracker pieces, as they would be in a real s’mores.
Here are the simple steps to make the delicious chocolate bundt cake. Always refer to the complete instructions in the Recipe Card below when making the cake, as not all steps are illustrated here.
How to Prepare a Bundt Pan
I have had great results using Baking Spray in bundt pans, so that’s what I always use. This is the spray marked as “Baking”, that has flour in it, together with some oil.
Otherwise, you’ll want to grease and flour the pan. Don’t rush this step. Be thorough and your cake will come right out of the pan easily!
Start by brushing the entire interior of the pan with butter, shortening or vegetable oil. You just need a thin layer, but you want to make sure you’ve reached every area, especially the cracks and crevices. Sprinkle a spoonful of flour into the pan, then turn the pan on its side and rotate the pan, so the flour moves slowly along the greased surfaces. You should have a thin layer of flour over the entire insides of the pan. Add a bit more flour, if necessary. Discard any excess flour once the inside is coated well.
How to Toast the Marshmallows
Kitchen Torch: Simply use a kitchen torch to add some colour to the marshmallows once they are on top of the cake. Be careful, as they can catch of fire if you get too close or stay in one spot too long. Keep the torch moving.
Oven Method: Line up marshmallows on a baking sheet and broil in the oven until the tops are toasted golden brown. This is best done on the 2nd rack down from the top, so you can have better control of the heat. They will brown quickly, so don’t wander off. When one side is browned, remove the tray from the oven, turn over the marshmallows, return the tray to the oven and toast that side until golden brown. Allow to cool before transferring to the top of the cake.
The secret to bundt cake success is 1) careful preparation of the bundt pan, 2) making sure the cake is thoroughly baked before removing from the oven and 3) letting the cake sit in the pan for just 10 minutes after removing from the oven before removing the cake from the pan. Do these three things and you’ll be bundt cake golden.
Don’t put the graham crackers on the cake until right ready to serve, as the crackers will get soggy as they sit on the cake.
This super moist chocolate cake will keep well at room temperature for several days. If the graham crackers have become soggy, simply remove them and replace with some fresh, crisp ones.
While bundt cakes are easy to make, there is always one moment of truth – taking it out of the pan. There is a magic time for removing your baked bundt cake from the pan. That time is 10 minutes after removing it from the oven. Remove it too soon, while it is too hot and the cake will not have enough structure yet to stay together. Leave it too long and the heat from the cake in the pan will cause condensation and make for a soggy exterior of your bundt cake, that is more likely to stick to the pan.
So let your cake rest in the pan for only 10 minutes after you take it out of the oven, then place a plate or cooling rack over the top of the pan and invert. If your cake doesn’t immediately come out of the pan, tap on the pan with a wooden spoon a bit to give it a little encouragement.That usually does the trick.
Don’t stress if you have a little bit of stick-age. This usually happens on the top (once inverted) and is easily hidden with the ganache or chocolate sauce :)
Get the Recipe: Easy S'mores Bundt Cake
Devil's Food Cake Batter:
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 3/4 cup cocoa
- 2 cups sugar
- 1 cup oil
- 2 large eggs
- 1 tsp vanilla
- 1 cup milk
- 1 cup brewed coffee, cooled to lukewarm
Chocolate Ganache (or use a store-bought chocolate sauce):
- 4 oz chopped chocolate, about 1/2 cup chopped, preferably a good quality dark chocolate (chocolate chips will work, though make a slightly thinner sauce)
- 1/2 cup heavy, whipping cream, 35% b.f.
- Toasted marshmallows, about 1/2 a bag. Toast with a kitchen torch or see oven toasting instructions in the Notes below.
- Graham Cracker pieces
- Hershey's Milk Chocolate Bar pieces
- Make the cake: Preheat oven to 350F (regular bake setting/not convection).
- Prepare your bundt pan by spraying liberally with a Baking Spray OR brush the inside thoroughly with butter, oil or shortening, then add a spoonful of flour to the pan and tilt, rotate and shake until the entire inside of the pan is coated with flour. Add more flour if necessary, then discard any excess flour. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cocoa. Set aside.2 cups all purpose flour, 1 tsp salt, 1 tsp baking powder, 2 tsp baking soda, 3/4 cup cocoa
- In a large bowl with an electric mixer, or the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and oil at medium speed for about 1 minute. Add the eggs, one at a time, beating well between additions. Add the vanilla and mix in. With mixer on low, add the flour mixture alternately with the milk until combined. (That means add 1/3 of the flour, mix in, then 1/2 of the milk, then another addition of flour, then the remaining milk and the remaining flour). Once combined, beat well for 30 seconds. With mixer on low, slowly add the lukewarm coffee and mix until combined.2 cups sugar, 1 cup oil, 2 large eggs, 1 tsp vanilla, 1 cup milk, 1 cup brewed coffee
- Pour batter into prepared bundt pan.
- Bake in preheated oven for about 45 minutes, or until a (long) tester tests clean when inserted into the centre of the cake. Allow cake to cool in pan for exactly 10 minutes, then place a large plate or cooling rack over the top of the pan and invert. If cake doesn't fall out immediately, tap on the bottom of the pan with a wooden spoon a few times to encourage it. Allow cake to cool completely before topping. *If making the chocolate ganache, start it once the cake has been turned out to cool, as the ganache will take upwards of an hour or more to cool and thicken.
- To make the chocolate ganache: Chop the chocolate and set into a small bowl. Heat the cream in a small saucepan or in the microwave just until boiling, then immediately pour over the chocolate pieces. Stir the mixture until the mixture is completely smooth. Allow to cool on the counter, stirring once in a while, until the mixture reaches the nice, thickened (but not super thick) consistency. This might take up to an hour or more. You want it to be thin enough to run off a spoon, but not so thin that it would immediately run off the cake. Generally, the mixture needs to cool completely at least to reach this point, so if it is still warm, it's probably not ready yet.4 oz chopped chocolate, 1/2 cup heavy
- To assemble the cake: Spoon the ganache over the top of the cake, allowing it to run down the sides somewhat here and there (it will generally find its own way if you add enough to the top). Allow to stand to set a bit before topping with toasted marshmallows. Insert graham cracker and chocolate bar pieces between the marshmallows here and there. *If making ahead, hold back the graham crackers and insert just before serving, as they tend to get soggy as they sit on the cake.Toasted marshmallows, Graham Cracker pieces, Hershey's Milk Chocolate Bar pieces