RECIPES / Desserts

A beautiful cake that is not overly complicated. All the great flavors of your favorite campfire treat!

Show-Stopping S'mores Bundt Cake

1 1/2 cups sugar
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 large eggs
3/4 cup milk
1/4 cup vegetable oil
2 tsp vanilla extract
1/2 cup boiling water
11 whole graham cracker sheets
3 Tbs melted butter
2 Tbs brown sugar
1 stick butter, at room temperature
3 cups powdered sugar
1 cup marshmallow cream


In the bowl of a mixer combine the sugar, flour, cocoa, baking soda, baking powder and salt; mix until dry ingredients are combined. Then add to the bowl the eggs, milk, oil, and vanilla; mix until just combined and then add in the hot water and mix for 20-30 more seconds. Preheat the oven to 325 degrees. Pulse the graham cracker sheets in a food processor until a coarse crumb is formed; add in the brown sugar, melted butter, and 2-3 Tbs of warm water and pulse until combined. The mixture should be able to hold its shape when formed, if it doesn’t continue to add small amounts of water until it does. Prepare the Bundt pan by coating it with cooking spray. Press all but ½ cup of the graham cracker mixture evenly into the bottom of the pan and an inch or two up the sides. Next, pour in the chocolate batter. Sprinkle the reserved graham cracker crumbs over the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. With an electric mixture beat together the butter and powdered sugar for several minutes until very smooth and creamy. Add in the marshmallow cream and beat until well combined. When the cake comes out of the oven let it cool for 10 minutes and then turn it out onto a cooling rack. When the cake has completely cooled, spread the frosting over the top.


Servings: 20

Nutritional information per serving

No nutrition information available

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