S’mores Swirl Cake
Ingredients
- Nonstick baking spray, for pan
- 2 c. all-purpose flour, spooned and leveled
- 2 1/4 tsp. baking powder
- 1 1/2 tsp. kosher salt
- 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 c. sugar
- 4 large eggs, at room temperature
- 1 tbsp. pure vanilla extract
- 3/4 c. whole milk
- 1/2 c. unsweetened cocoa, sifted
- 1/2 c. fine graham cracker crumbs (from about 2 1/2 crackers)
- Chocolate sauce, crushed graham crackers, and mini marshmallows, for serving
Instructions
- Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Nordic Ware Heritage Bundt pan with baking spray. Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture.
- Transfer half the batter to a second bowl. Add cocoa; stir until fully incorporated. Fold graham crumbs into remaining batter. Transfer batters to separate plastic zip-top or pastry bags. Cut a 3/4-inch opening in one corner of each bag. Pipe alternating batters into grooves of prepared pan. Squeeze remaining batter in piles on top, alternating colors, then swirl with a butter knife.
- Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack to cool. Drizzle with chocolate sauce and sprinkle with graham crackers and marshmallows.
