Ultimate S’mores Bundt Cake

The Bundt cakes of the summer are all here with my new Summer Bundt Cake series I’m sharing over the next few weeks. We all could use some easy and fun recipes, and with them only requiring one pan and a simple glaze/drip/topping, they couldn’t be more simple for your summertime gatherings and celebrations. My Ultimate S’mores Bundt Cake is up first, and I cannot wait for you to try this one!

How to make an Ultimate S’mores Bundt Cake

For this cake, I knew I needed to incorporate all the classic smores elements: chocolate, graham cracker, and marshmallow! With a chocolate cake base, graham cracker crumble, chocolate drip, and homemade marshmallow fluff, I think we have it all covered in a super delicious way.

First you’ll need to bake up the chocolate cake base. I used my go-to classic chocolate cake recipe and the poured it right into my bundt pan. We’ll talk more about the bundt pan in a minute.

Here’s the ingredients you’ll need below, and remember, doctored cake mix recipes are THE BOMB and if you’ve never tried one yet, it’s time to join the rest of the bakers in this amazing community who live, breathe, and have built entire businesses on this method (and hey, a lot of famous bakeries do the same thing!).

• Sour cream: use the full-fat version. You can also use plain greek yogurt here if needed.
• Buttermilk: room temperature is best, and you can make your own if you need to with lemon juice or white vinegar and whole milk. Just give it plenty of time to curdle before using it.
• Eggs: whole large eggs, and room temperature is best again (notice a pattern with our refrigerated ingredients?)
• Vanilla: use the good stuff for this one.
• Vegetable oil: you can also use melted unsalted butter, too, if you’d like. I prefer oil for fluffy cakes.
• Flour: just a little will do.
• Cocoa powder: I used Brute dark chocolate, so my cake looks super dark, but you can use any cocoa powder, really, for this one.
• Chocolate Cake Mix: I prefer the taste and texture of Duncan Hines Dark Chocolate Fudge Cake Mix, but whatever you can find will do.
• Mini Chocolate Chips: Optional, but the little pockets of melted chocolate are so delicious!

Hand-mix everything together in a large bowl (yep, no stand mixer needed!) and pour it into your prepared bundt pan (I used a dust of cocoa powder after spreading on the shortening with a plastic baggie over my hand). Bake it up, let it cool, then get ready to decorate it!

Here’s the bundt pan I used: FIND IT HERE.

Chocolate drip for bundt cakes

This is the easiest drip/ganache, and I love it on my Ultimate S’mores Bundt Cake! I used Ghirardelli Melts (milk chocolate) and a little heavy cream. Heat them together in the microwave, stir, then let it cool a little bit. Pour it over the cake then immediately add on the graham cracker crumbles.

Graham cracker crumbles

The Graham cracker crumbles are super easy – just pulse the grahams in a food processor until a fine powder forms. You can hand-smash them, but the bigger pieces might be too heavy for the chocolate and slowly cascade down the side of the bundt. Also, make sure to add on the grahams right after you add on the chocolate so that it covers all the chocolate. I waited a little too long and some of the grahams didn’t stick to the chocolate in some places.

How to make easy homemade marshmallow fluff

You can certainly use store-bought for an easy shortcut, but trust me, this process takes less than 15 minutes and you’ll have the most tasty marshmallow fluff in all the land!

You’ll need the following ingredients for marshmallow fluff:

• Water
• Sugar – granulated
• Corn Syrup – use the light colored one
• Egg whites – you only need two!
• vanilla – use the good stuff.

In a saucepan, stir together the water, sugar, and corn syrup and heat over medium until it starts to bubble. I personally didn’t use a candy thermometer, but if you do, heat the mixture until it’s 240 degrees.

Whip up the egg whites (while the sugar is bubbling) in a stand mixer with a whisk attachment, until stiff peaks form. Then slowly pour the sugar mixture down the inside of the bowl (like a waterfall that slowly trickles down the inside of the bowl), with the mixer on high speed. Add in the vanilla, then whip up the whites for 5 minutes until your marshmallow fluff forms! Easy peasy!

Slather on that fluff right on top of the chocolate (make sure the grahams have been pressed into the chocolate or else it will be tricky for the mallow to stick!) and then use a kitchen torch to lightly toast the mallows on top. This is my favorite part! It wouldn’t be an Ultimate S’mores Bundt Cake without a lot of mallow all over, right?

That’s it! Rich, decadent, messy, and just like our beloved smores treat on a summer evening. If you’d like to make it in advance, you can! Just add on the mallow fluff right before for max height, or you can store it in the fridge after to keep it chilled.

Here’s a video of the decorating process:

I can’t wait for yall to try this recipe! It’s perfect for summertime, and anytime. If you make my smores bundt cake, I’d love to see it! Make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun!

Happy Baking!

xo, Mandy