This decadent cake is deliciously gluten-free and filled with marshmallow fluffy goodness. Topped with little cookie sandwiches and sprinkles, it will leave you wanting s’more!
INGREDIENTS
CAKE
2 boxes Pamelas Chocolate Graham crackers
¾ cup butter
1 box vanilla cake mix (suggested Pamelas gluten free + ingredients listen on the box)
1 cup mini chocolate chips
MARSHMALLOW BUTTERCREAM
5 Color Kitchen Color packets (pink, orange, yellow, green, blue)
1 cup (2 sticks) butter, softened but still cool
1- 7 oz jar marshmallow fluff
1 tsp vanilla
2-3 tbsp cream
4 cups powdered sugar
VANILLA BUTTERCREAM
1 cup (2 sticks butter) softened but still cool
1 tsp vanilla
2-3 tbsp cream
4 cups powdered sugar
GANACHE
1 cup heavy cream
1 cup semisweet chocolate chips
MINI MARSHMALLOW SANDWICHES
Pamelas cinnamon graham crackers
Mini marshmallows
GARNISHES
Mini chocolate chips for a border along the base.
Semisweet chocolate chips and mini marshmallows for the top.
1 Color Kitchen Rainbow Sprinkles packet
DIRECTIONS
Grease 3- 6" cake pans and line the bottoms with parchment paper. In a food processor, grind the chocolate graham crackers until become fine crumbs. Melt butter and add it to the graham cracker mixture. Stir until it's completely combined. Divide the mixture between all 3 pans and smooth into an even layer.
Prepare the cake mix according to the package directions. Fold in chocolate chips. Spread evenly on top of the graham cracker layer in all 3 pans.
Bake according to package directions.
Let cool completely and transfer to the fridge until making the cake.
In a bowl, beat 1 cup of butter until smooth. Add in marshmallow fluff and vanilla. Mix until smooth. Add the powdered sugar and cream- alternate adding 1 cup of powdered sugar and cream until it's fully incorporated.
Divide the marshmallow buttercream into 5 bowls. In each bowl add a different color packed. Use as much powder as you would like for the desired shade.
Remove the cake from the fridge and place the first layer on a cake board. Pipe a circle of pink in the center of the cake. Next, pipe and orange ring of frosting around the pink. Continue to do this with each color until you finish with blue on the outside.
Stack the second layer on top of the buttercream. Repeat the rainbow frosting pattern, but reverse it, starting with blue on the inside.
Flip the last layer of cake over (so that the bottom becomes the top of the cake) and stack it on top of the buttercream.
You will have left over buttercream, save this for the decorations on top.
Refrigerate for 15 minutes.
In another bowl, beat one cup of butter until smooth. Add in vanilla and mix until smooth. Add the powdered sugar and cream, alternating until it's completely mixed. Remove the cake from the fridge and frost the cake with a crumb coat. This is just a thin layer of frosting to prevent crumbs from showing on the final layer. Refrigerate again for 15 minutes. Frost the outside and top of the cake with the rest of the vanilla frosting. To get smooth sides using a cake scraper and an offset spatula to smooth the top. Place in the freezer or fridge for at least ten minutes.
Place the cake on a turntable and/or place a rimmed baking sheet underneath it. Using your hand, press a small layer of mini chocolate chips onto the base of the cake.
In a small bowl, heat 1 cup of heavy cream for 1 minute. Add 1 cup of chocolate chips and make sure they're covered with the cream. Wait 60 seconds and then whisk it with a spatula until smooth. Make sure that the cake is cold and the ganache has cooled for about 10 minutes. Using a squirt bottle or spoon, drizzle the ganache on the outside of the cake. Refrigerate until firm and then add more ganache to the top filling in whole area. Refrigerate again until set.
Once set, sprinkle rainbow jimmies along the outside rim of the cake.
Cut a sheet of plastic wrap and lay it on a flat surface. Pipe each color (from the marshmallow buttercream) onto the plastic wrap vertically. It will look like a tall straight rainbow of buttercream. Picking up one side, roll the plastic wrap so that all of the colors are now together in one cylinder of buttercream. Place this into a piping bag with a 1M tip. Pipe swirls of rainbow frosting onto the top of the cake. Refrigerate for 5 minutes.
On a microwave safe plate, set out 7-8 cinnamon crackers or as many swirls as you made. Place one marshmallow on top and then another cracker. Microwave in 5 second intervals until melted. Top each rainbow swirl with a "marshmallow sandwich."
In the top center of the cake, fill with additional marshmallows and chocolate chips.
-Recipe courtesy of Taryn Camp From Life and Sprinkles