It's Cake Slice time again! Today I have a graham cracker-chocolate chip snacking cake with marshmallow buttercream frosting. Whew! That's a mouthful! I was really excited to try this cake because I'm a huge fan of s'mores and cake, but it wasn't everything I hoped it would be. It was by no means bad, but it certainly was not like a traditional s'more. Recently I made s'more bars and now this and neither have wowed me and it's leaving me questioning my love for s'mores. Or maybe I'm just a s'more purist and like them the old fashioned way.
This cake was really simple to make and contains graham cracker crumbs in place of most of the flour in the cake. It then has chocolate chips folded into the batter (which was really yummy!) and baked. I opted to use mini chocolate chips instead of the regular morsels since all the pictures I saw had the chips sink to the bottom- I didn't want that. Once cooled it's topped with a silky marshmallow buttercream. I thought the frosting was better the second day, but it didn't really taste like marshmallow. The cake did taste like graham crackers but it had a bit of a spongy texture and was slightly dry, despite under baking it. All in all, this cake was fair, but I wouldn't make it again. Mr. H liked it though so it didn't go to waste, and that's always a good thing.
Graham Cracker-Chocolate Chip Snacking Cake adapted from Cake Keeper Cakes
For the cake:
- 8 whole graham crackers, finely ground (about 1 cup)
- 1/4 cup unbleached all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbs. (3/4 stick) unsalted butter, softened
- 1/4 cup sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/4 cup milk
- 1/2 cup semisweet chocolate chips (I used mini chips)
For the frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 tsp. pure vanilla extract
- 1/2 cup Marshmallow Fluff
Make the cake: Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
Combine the graham cracker crumbs, flour, baking powder, and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
With the mixer on low speed, add the eggs and vanilla. Scrape down the sides of the bowl and then beat until smooth. With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes (Mine was done in 27 minutes). Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
Make the frosting: Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the Marshmallow Fluff and beat until smooth.
Cut the cake into squares and serve each one with a dollop of frosting on top.
Make Ahead Tips: Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days. The frosting can be kept in the refrigerator in a bowl covered with plastic wrap for up to 3 days. Bring to room temperature before using.