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S’more Snack Cake
A graham cracker cake topped with a delicious and fluffy torched marshmallow meringue.
YIELDS
12
Ingredients
Cake
- 1/2 cup + 2 tablespoons canola oil, divided
- 2 cups sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup boiling water
- 3 tablespoons cocoa powder
Marshmallow Topping
- 4 egg whites
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Directions
Cake
- Heat your oven to 350ºF and lightly grease a nine- by 13-inch baking pan with non-stick cooking spray.
- In a large bowl, beat half a cup of oil with the sugar and eggs. Whisk in the buttermilk and vanilla and set aside.
- Whisk together the flour, graham cracker crumbs, baking soda, baking powder, and salt in a separate bowl. Add the dry mixture to the wet and stir just until combined. Pour in the boiling water and carefully mix to combine. The mixture will be pretty thin, but that’s okay – this addition of boiling water makes for an incredibly moist and level cake.
- Whisk together the cocoa powder with the remaining two tablespoons of oil in a medium bowl. Scoop about two cups of the graham cracker cake batter into the cocoa mixture and whisk to combine.
- Pour the graham cracker cake batter into the prepared pan and drizzle with the cocoa-infused batter. Using a butter knife, swirl the batters together to achieve a marbled effect and bake the cake in your oven for 55 minutes to one hour or until the cake is set and a toothpick inserted into the centre comes clean. Allow the cake to cool completely in the pan.
Marshmallow Topping
- Whisk together the egg whites, sugar, and salt in the bowl of your stand mixer or a large heatproof bowl and place it over a saucepot containing an inch or so of simmering water. Cook the egg whites, frequently whisking until the mixture thins and you can no longer feel any sugar granules when you rub some of the mixtures between your fingers (if you have a thermometer, you’re looking for 160ºF). This should take about three to four minutes.
- Remove the bowl from the heat and whip the cooked meringue on high speed until stiff peaks form, approximately two to four minutes. Whisk in the vanilla extract, then transfer the mixture to a piping bag fitted with a star tip.
Assemble and Serve
- Pipe the topping over the cake, then toast the marshmallow meringue using a kitchen torch until golden brown. Alternatively, broil the cake on high for about one minute or until golden. Enjoy!
