S’mores Poke Cake
This ooey, gooey deliciousness is the result of a late night brainstorm. As a recipe developer, I’m always looking for inspiration and after I made my S’mores Skillet a few weeks ago I got to dreaming about all the things I could turn into s’mores.
Poke cakes are super popular. Probably becasue they’re so easy and so delicious. It took a few tries to get the flavors right, but my family said this one tasted just like s’mores but in a fun cake form. The cake itself is made with graham cracker crumbs so you get that delicious graham cracker flavor.
You don’t have to toast the marshmallow cream topping, but that’s what makes it taste so much like s’mores to me. You simply pop it under the broiler of your oven or you can even use a blow torch or culinary torch to do it.
You can make the cake and add the chocolate ganache in advance, but make sure to add the marshmallow cream and toast it right before you serve it.
Don’t worry about the long list of ingredients or instructions. There’s nothing weird or difficult here. I just wanted you to have as much detail as possible. Y’all enjoy!
S’mores Poke Cake Print Prep time 30 mins Cook time 30 mins Total time 1 hour Author: Stacey Little | Southern Bite Serves: 10 to 12 Ingredients
- 2¼ cups graham cracker crumbs (about 40 squares/20 whole crackers)
- ¾ cup all-purpose flour
- 3½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¼ cups sugar
- 3 eggs
- 1½ teaspoon vanilla extract
- 1 cup milk
- 1 (12-ounce) package semi-sweet chocolate chips
- 1½ cups heavy cream
- 1 (13-ounce) jar marshmallow cream
Notes Cake adapted from Graham Cracker Layer Cake from Food52. 3.5.3226
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