Memorial Day weekend is almost here — hard to believe. In southern Ohio the temperatures have been unexpectedly cool, dipping into the 50s, so a cake topped with toasted marshmallow frosting feels especially fitting right now.
I should admit this wasn’t the Bundt I planned to share today. I’d hoped to make a Spumoni-inspired Bundt — one batter divided and flavored three ways: chocolate, pistachio, and cherry. What sounded like a fun idea turned into one of my biggest cake fails. It was frustrating to spend the time only to have it fall apart, and it set me back a day on my posting schedule. Still, sometimes baking misadventures lead to something better.
Since I’m a little behind, I skipped this week’s Freezer Fridays post — partly because we’re heading into a long weekend and I have non-blog plans. I’ll be back next Friday with another freezer-friendly recipe.
This S’mores Bundt Cake idea came from a simple graham cracker Bundt recipe. It starts with a yellow cake mix, so it’s quick and easy to prepare for a holiday gathering. I used a jar of store-bought hot fudge for the drizzle, and a no-cook seven-minute style marshmallow frosting for the topping. The frosting is made with egg whites, sugar, vanilla, cream of tartar, and a small amount of boiling water (the hot water helps make the egg whites safe). After whipping the frosting, I spread it over the cooled cake and browned it briefly under the oven broiler — a kitchen torch would work too if you have one.
The cake remains tender and soft despite starting with a mix, and the graham cracker crumbs added to the batter give it that unmistakable s’mores flavor. The finished cake is sturdy enough to move from a baking sheet to a serving stand without damage, which is helpful when using the broiler to toast the frosting.
Who doesn’t love s’mores? This Bundt version is an impressive and crowd-friendly way to serve the classic combination. It looks like a showstopper but actually comes together with minimal effort. Pin or save this recipe for your next holiday gathering — guests will be impressed and won’t guess how simple it was to make.
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S’mores Bundt Cake
Ingredients
for the cake
- 15.25 oz. pkg. yellow cake mix
- 1 c. water
- 3 large eggs
- 1/4 c. vegetable oil
- 1 1/2 c. graham cracker crumbs
- 1/4 cup brown sugar
- 4 T. unsalted butter melted
- pinch of salt
- 1 jar hot fudge sauce
for the frosting
- 3 large egg whites
- 3/4 c. sugar
- 1 t. vanilla extract
- 1/4 t. cream of tartar
- 1/4 c. boiling water
Start Cooking
Instructions
for the cake
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Preheat oven to 350 degrees F. Spray a nonstick Bundt pan with cooking spray.
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In the bowl of a stand mixer combine the cake mix, water, eggs, and oil. Beat on high until very smooth, stopping once to scrape down the bowl (about 2–3 minutes).
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Stir together the graham cracker crumbs, brown sugar, melted butter, and a pinch of salt. Fold the graham mixture into the cake batter.
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Pour the batter into the prepared pan and smooth the top. Bake 35–40 minutes, or until the cake springs back when lightly touched.
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Let the cake cool in the pan about 15 minutes, then remove from the pan and cool completely on a rack.
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When ready to serve, drizzle about half the hot fudge sauce over the cake and serve the remainder alongside.
for the frosting
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Fit the mixer with the whip attachment. Add the egg whites, sugar, vanilla, and cream of tartar. Start on low to combine. Microwave the 1/4 cup water until boiling (about a minute) and slowly pour it into the egg white mixture while the mixer runs on low.
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After adding the water, increase the mixer to high and beat for 7 minutes until the frosting is glossy and thick. Spread the frosting over the cooled cake (you may have a little leftover).
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Toast the frosting under a hot oven broiler for a couple of minutes, watching closely, or use a kitchen torch to brown it evenly.
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I placed the cake on a sheet pan before broiling, then carefully transferred it to a cake stand after toasting.