Prep
1h
Cook
25m
Total
1h 25m
Ingredients
Method
Nutrition
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For
12
M
I
For the graham cracker cake layers:
120
g
All-purpose flour
200
g
Graham cracker crumbs, about 16 whole crackers
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Per Serving
Calories
608kcal
Fat
37g
Saturates
19g
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Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating. Use a cookie scoop to assemble the cake. Use a 3 tablespoon cookie scoop to add an equal amount of buttercream and marshmallow fluff to each layer.
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Prep
1h
Cook
25m
Total
1h 25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the graham cracker cake layers:
120
g
All-purpose flour
200
g
Graham cracker crumbs, about 16 whole crackers
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
608kcal
Fat
37g
Saturates
19g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake. Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating. Use a cookie scoop to assemble the cake. Use a 3 tablespoon cookie scoop to add an equal amount of buttercream and marshmallow fluff to each layer.
Only visible to you
Made it?
Cancel
