Bake up all of the best summer flavors anytime with a S’mores Chocolate Chip Bundt Cake! There’s no campfire needed for this incredible cake!
Why We Love S’mores Chocolate Chip Bundt Cake
- All your favorite flavors, marshmallows, chocolate, and graham crackers, are mixed up in one incredible cake!
- This cake is made in one bowl so clean-up is really easy.
- The choices of toppings are endless with this Bundt cake! With all of these delicious flavors, you can choose a chocolate ganache, vanilla, cream cheese, or whatever frosting makes this cake amazing for you.
- Whipping up this cake is simple so it’s perfect for having the kids help out. Especially with the toppings!
Ingredients You’ll Need to Make S’mores Chocolate Chip Bundt Cake
REFRIGERATED ITEMS: For this recipe, you will need softened salted butter, large eggs, and whole milk.
PANTRY ITEMS: Grab some all-purpose flour, granulated sugar, baking powder, and baking soda.
S’MORES ITEMS: To get that yummy s’more flavor, pick up graham crackers (these will need to be crushed before adding them to the mix), marshmallow fluff, and semi-sweet chocolate chips.
How to Make S’mores Chocolate Chip Bundt CakeJump to Recipe
STEP 1 Preheat the oven to 350 degrees F and grease a 10-inch Bundt pan first with butter and then sprinkle flour over the butter. In a large bowl, mix together the butter and sugar until it is smooth. Mix in the eggs, milk, and marshmallow fluff using a whisk until everything is well combined.
STEP 2 Whisk in the flour, baking powder, baking soda, and crushed graham crackers until the batter is smooth. Fold in the chocolate chips.
STEP 3 Pour the batter into the prepared Bundt pan and bake for 55 minutes, or until a cake tester comes out clean.
STEP 4 Remove the cake from the oven and turn the pan over on a wire rack. Let the cake rest for about 10 minutes. Giving it that time to cool will help the cake release from the pan, but don’t wait too long or the condensation in the pan can cause your cake to get soggy. Turn the pan right side up and run a knife around the inner and outer edges to release the cake before flipping the pan back over onto the wire rack to cool completely. Transfer to a serving platter once cooled.
Tips & Tricks
- To make sure your cake releases from the Bundt pan without tearing, remember to grease every part of the Bundt pan with butter or shortening. Some Bundt pans have edges and designs that can be difficult for the cake to easily separate from, so butter and a sprinkling of flour is your best friend. (Or using some cake pan release, love this stuff!) While you want the inside of the pan lightly floured, you don’t want too much, so shake out the excess flour.
- Go big with the toppings! I love adding some chocolate ganache or frosting to this s’mores cake. Then we add on more s’mores toppings like mini marshmallows, chocolate bar pieces, and crumbled graham crackers. It’s super fun!
- This S’mores Bundt cake will last for 4 to 5 days on the counter if covered.
S’mores Chocolate Chip Bundt Cake FAQ
How is Bundt cake different from regular cake?
The answer to this question is simple, it’s the pan! Bundt cake pans are different from cake pans in that they have a hole in the middle, are taller, and typically make a smaller but thicker cake. The Bundt pan also creates more decorative cakes, due to the designs of the pan, ranging from swirls to lines, to intricate patterns. Because more of the cake is exposed to the Bundt pan, and therefore to more heat, the cake needs to be moister than other cakes, like a coffee cake, for example.
How many calories are in a Chocolate Chip Bundt Cake?
The S’mores Chocolate Chip Bundt Cake has 441 calories per slice (without any toppings), while the Nothing Bundt Cakes Chocolate Chip Bundt Cake is 330 calories. This homemade version is not only delicious and easy to make, but it’s not too far off calorie-wise from a professional kitchen even with the extra s’mores ingredients.
Other Recipes You May like
- S’mores Dessert Board
- Sour Cream Coffee Cake
- Rum Soaked Honey Pound Cake
- Mini S’mores Pies
- 25 S’mores Recipes
S’mores Chocolate Chip Bundt Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup salted butter softened (see note)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- ½ cup marshmallow fluff
- ¾ cup graham crackers crumbled (not just crumbs)
- 1 cup semi-sweet chocolate chips
- Chocolate ganache or frosting
- Mini marshmallows
- Hershey bar pieces
- Graham crackers crumbled
- Preheat your oven to 350 degrees F. Prepare a Bundt pan by greasing the inside with butter and then coating the butter with flour (be sure to tap out any excess flour).
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a large bowl, beat together the sugar and butter until smooth and creamy, about 1 minute. Then whisk in the eggs, milk, and marshmallow fluff until they're fully incorporated into the cake batter.
- Whisk in the flour mixture and graham cracker pieces making sure there are no dry clumps of flour in the batter.
- Fold in the chocolate chips until they are evenly distributed throughout the batter. Pour the cake batter into the prepared Bundt pan.
- Bake for 55 minutes, or until a toothpick inserted halfway between the wall and tube of the pan comes out clean.
- Remove the cake from the oven and turn the pan over on a wire rack. Let the cake rest for about 10 minutes. Giving it that time to cool will help the cake release from the pan, but don't wait too long or the condensation in the pan can cause your cake to get soggy. Turn the pan right side up and run a knife around the inner and outer edges to release the cake before flipping the pan back over onto the wire rack to cool completely. Transfer to a serving platter once cooled.
- Once cooled, this cake is great topped with chocolate ganache or chocolate frosting. My kids like to add on s'mores toppings like mini marshmallows, Hershey bars pieces, and more crumbled graham crackers, but this s'mores cake is delicious as is too.
- If you don’t have salted butter on hand, add 1/4 teaspoon salt to the dry ingredients and use the same amount of unsalted butter.
- You can store this cake in the fridge or on the counter for 4-5 days, as long as it is sealed in an airtight container.
- Nutritional information does not include toppings.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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