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S’mores Cake Rolls

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  • Prep 60 min
  • Total 2 hr 50 min
  • Servings 16
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First things first: Yes, this cake roll tastes as good as it looks. We rolled chocolate cake around a marshmallow buttercream filling, and topped it all with melted chocolate, Golden Grahams™ cereal and marshmallows. It’s a grown-up take on s’mores that your inner child is guaranteed to love. Recipe by
Created Oct 11, 2017
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  • 6 eggs
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/2 cup icing sugar

  • 1 jar (198 g) marshmallow creme (about 1/2 cups)
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 1 1/2 cups icing sugar

  • 1 1/2 cups semisweet chocolate chips
  • 1 cup heavy whipping cream

  • 3/4 cup Golden Grahams™ cereal, coarsely crushed
  • 1/2 cup miniature marshmallows


  • 1
    Heat oven to 375°F. Line bottom only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
  • 2
    In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
  • 3
    Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
  • 4
    Meanwhile, sprinkle 1/2 cup icing sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one on to each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Let rolled cakes cool with seam centred on bottom of cake. Allow cakes to cool 30 minutes on cooling rack.
  • 5
    In large bowl, beat marshmallow crème, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups icing sugar until smooth and creamy.
  • 6
    Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cake, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Repeat rolling with second cake. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
  • 7
    In small microwavable bowl, microwave chocolate chips and heavy cream uncovered on High 60 to 90 seconds; stir. Continue to microwave in 15-second increments, until chips can be stirred smooth. Remove plastic wrap from cakes. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Let stand 5 minutes. Sprinkle tops of cakes with cereal and marshmallows. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.

Expert Tips

  • Tip 1
    Set a timer to be sure you beat the eggs for a full 6 minutes. This will help ensure a spongy cake texture and will help keep the cake from breaking when you roll it.
  • Tip 2
    You must roll the cake into the kitchen towel immediately after turning it out. The cake is most malleable while still hot.
  • Tip 3
    For best results, work quickly when assembling cake rolls to prevent cracking.

Nutrition Information

480 Calories, 24g Total Fat, 5g Protein, 60g Total Carbs

Nutrition Facts

Serving Size: 16 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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