Go Back

Decadent S'mores Swiss Cake Roll

A soft graham cracker sponge cake rolled with marshmallow cream filling, topped with chocolate ganache, graham crumbs, and toasted marshmallows.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American, Campfire
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham Sponge Cake
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 0.33 cup water
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.75 cup graham cracker crumbs finely crushed
  • 1 tsp baking powder
  • 0.25 tsp salt
Marshmallow Filling
  • 1 cup heavy whipping cream cold
  • 4 oz cream cheese softened
  • 7 oz marshmallow fluff 1 jar
Ganache Topping
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream hot
  • 1 cup mini marshmallows toasted
  • 0.5 cup graham cracker crumbs for garnish

Equipment

  • Jelly roll pan (10x15)
  • Electric Mixer
  • Clean Kitchen Towel
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 10x15 inch jelly roll pan and line with parchment paper.
  2. Beat eggs on high speed for 3-5 minutes until frothy. Add sugar and vanilla; beat again. Mix in water.
  3. Whisk flour, fine graham crumbs, baking powder, and salt. Fold gently into egg mixture.
  4. Spread batter in pan and bake 12-15 minutes until top springs back.
  5. Immediately turn hot cake onto a towel dusted with powdered sugar. Peel off parchment.
  6. Roll the cake up inside the towel starting from the short end. Let cool completely.
  7. Whip heavy cream to stiff peaks. In a separate bowl, mix cream cheese and marshmallow fluff. Fold in whipped cream.
  8. Unroll cooled cake, spread filling, and re-roll (without towel). Chill for 30 minutes.
  9. Make ganache by pouring hot cream over chocolate chips. Stir until smooth. Pour over cake.
  10. Top with crumbs, chips, and marshmallows. Toast marshmallows with a torch if desired.

Notes

Ensure the cake is rolled immediately while hot to prevent cracking. Store in the refrigerator.