Marshmallow Moon Pie Cake (Updated) – Inspired by Ben and Jerry’s ice cream flavor by Jimmy Fallon, my Marshmallow Moon Pie Cake will make you think you’re biting into the classic junk food treat, a Moon Pie.
Old Marshmallow Moon Cake
Nearly two years ago I created my Marshmallow Moon Cake, inspired by Ben and Jerry’s Moon Pie ice cream flavor they co-created with Jimmy Fallon. Similar to my Tonight Show Cake, I took all the flavors of the ice cream and used them to inspire each element of the cake.
In this cake you have vanilla cake layers, marshmallow filling, a graham cracker crumble and chocolate ganache. Sound familiar? It’s basically a vanilla s’mores cake!
In my first edition of my Marshmallow Moon Pie cake, I built the cake Milk-Bar style. I love how Christina Tosi shows off her cake layers with this technique. You can look back at my original post for instructions on how to build a cake like this – just click HERE.
New Marshmallow Moon Pie Cake
It’s been a while since I made this cake and I was eager to revisit it. It’s just so good! As I was thinking about the cake and all the elements, I felt like it was really missing a buttercream – because it was! In my first edition, there’s no buttercream with this cake. (Say it ain’t so!). I also wanted to switch things up and stack and decorate it like one of my usual cakes.
Since this is basically a vanilla s’mores cake, and I’ve already done a chocolate s’mores cake (Ultimate S’mores Cake), I decided to create a graham cracker buttercream instead of a chocolate buttercream for my Marshmallow Moon Pie cake.
Oh friends! This graham cracker frosting is a serious game changer! With a hint of cinnamon and lots of graham cracker, the flavor is just so good. I love how it brings the whole cake together.
And because this Marshmallow Moon Pie cake is so tall, I like to cut two layers down and serve the top half first and then serve the bottom two layers. You’ll get about 16 slices of cake this way.
- Be careful not to over bake the Marshmallow Moon Pie cake layers. Remember, when you insert a toothpick in the center of the cake, a few moist crumbs should come out. The cake continues to bake for about 5 minutes while it’s cooling.
- Everything can be made ahead of time and stored in the freezer or fridge. Bring the fillings and frosting back to room temperature before assembling the cake. Cake layers should be chilled, but not frozen, when you assemble.
- Make sure to apply a crumb coat – a thin layer of frosting that you’ll freeze on the cake for 10 to 15 minutes to lock in the crumbs. This ensures you don’t get any crumbs in your final coat of frosting.
- If you notice that you have to push really hard on your frosting to spread it around the cake, it’s the wrong consistency. You shouldn’t ever have to apply too much pressure to spread the frosting. If you have stiff frosting, repeat it in the mixer and add a little extra heavy whipping cream.