S’more Rocky Road Bundt Cake #BundtBakers

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To all my fellow #Bundt bakers, I’m so sorry about this month’s theme, I can’t believe how difficult it was trying to figure out an idea for this month’s challenge. All I kept thinking in the weeks leading up to baking day is what other, easy and fun themes I could have chosen. Next time it’ll be better, I promise.

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So what’s this month’s #BundtBakers theme, Rocky Road!! Such a tricky theme when trying to be creative and original.

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I love Rocky Road, clusters of chocolate, marshmallow and dried fruits, nuts, crushed biscuits, or even turkish delight if you live down under.

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I seriously could not think of what kind of bundt cake I wanted to create for the rocky road theme and started to doubt whether I’d make it to the month that I’m hosting! How bad would that have been?

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Alas, I persisted and came up with this glorious, sinful looking bundt. Introducing my S’more Rocky Road Bundt Cake!

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I adore everything about S’mores and love baking treats with the flavour profile. When the idea for this unravelled I struck me that S’mores and Rocky Road are practically made up of the same thing.

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Think about it, S’mores consist of marshmallow, biscuits and chocolate. Rocky Road consists of Marshmallow, chocolate, biscuit and fruits/nuts. The only difference is the addition of fruits/nuts and that the marshmallows for S’mores are lovely and toasty.

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Then it hit me, this would make the perfect bundt for this month’s theme. So what’s in my S’more Rocky Road Bundt Cake?!

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First let me talk about the cake. Moist, tender, deep molten brown verging on black and if that’s not enough then get this,  it’s vegan! Yes you read right, this cake is vegan. It contains no eggs, butter or milk. This is the perfect chocolate cake to cater for those of you on a vegan diet or a diary free diet. The whole cake put together though is not vegan as it has melted marshmallows on top, but don’t fret, I plan on making this cake again, next time with a vegan friendly topping.

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I can’t get over how moist this cake is, this is all down to a mixture of rapeseed oil and water. Yes, water. A whole load of water is added to the batter which when making this made me feel very nervous as the batter was very runny, however it baked up a dream and in a short amount of time too considering the liquid amount.

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Now we’ll move onto the toppings, and boy they are good! I made a simple dark chocolate glaze which shines like a chocolate sun. It oozes down the cake highlighting the toppings wonderfully. For the S’more element of this creation, I added some mini marshmallows which I toasted under the grill, this makes them seriously gooey and very hard to work with so be quick when adding these to the chocolate glaze. I sprayed my hands with oil to make applications easy, otherwise they’ll just stick to your hands and you’ll never be able to get the darn things off!

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Also for the S’more elements I pulverized some digestive biscuits and sprinkled these on top. Buttery, crunchy digestives give a nice light textural crunch. For more crunch and also for the Rocky Road element, I chopped up some honey roasted, salted peanuts and pressed these onto the cake and nestled them amongst the marshmallows. Sweet and salty, these balance things out nicely.

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Thinking back to whether I made the right choice for this month’s Rocky Road theme, I think I did make a good choice. Otherwise this decadent cake which incorporated two fabulous treats wouldn’t have been created. You can thank me when you’re munching on a slice!

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Now let’s check out what all the other brilliant #Bundt Bakers made for May’s theme of Rocky Road.



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.

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Yields – One Bundt Cake


      • 360 grams (3 cups) Plain flour
      • 400 grams (2 cups) Caster sugar
      • 2 teaspoon Bicarbonate of soda
      • 1 teaspoon Maldon sea salt
      • 70 grams (2/3 cup) Cocoa powder
      • 250 ml (1 cup) Rapeseed oil
      • 500 ml (2 cups) Water
      • 1 teaspoon Chocolate extract
      • 2 tablespoon Apple cider vinegar

{chocolate glaze}

      • 70 grams (1/2 cup) Dark chocolate chips
      • 2 tablespoon Unsalted butter at room temperature
      • 2 tablespoon Golden syrup
      • 1 tablespoon Hot water


      • 1 medium bag Mini Marshmallow
      • 4 Digestive biscuits, blitzed to crumbs
      • Few handfuls honey roasted salted peanuts, roughly chopped



      1. Pre-heat the oven to 175C (350F) and grease a large bundt tin using cake release spray and set aside.
      2. In a large bowl whisk together the flour, sugar, bicarbonate of soda, salt and cocoa powder. Add the oil, water, chocolate extract and vinegar mixing until smooth.
      3. Pour into the cake tin and bang on the counter a few times to get rid of the air bubbles. Bake for 35-45 minutes or until a cake tester inserted into the deepest part comes out clean.
      4. Leave on a wire rack for 15 minutes before inverting onto the wire rack to cool completely.

{glaze & garnishes }

      1. In a small heat-proof bowl add the choc chips, butter and golden syrup and set over a pan of simmering water stirring until the chocolate has melted. Remove from the bowl and stir in the hot water. Leave for 10 minutes to thicken.
      2. Pop the mini marshmallows onto a baking tray covered with parchment paper and place under the grill until toasted. Pour the glaze over the cake then place the toasted marshmallows on top. Sprinkle over some digestive biscuits then sprinkle over some peanuts.


* Recipe for the cake and glaze is adapted from Crunchy, Creamy, Sweet.

* This cake will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

60 thoughts on “S’more Rocky Road Bundt Cake #BundtBakers

  1. Don’t apologize! I thought this months theme was great. I learned that Rocky Road means something different depending on where you live, so that’s cool.

    Also, in terms of being creative and original, I’m looking forward to seeing all the different and unique takes on this theme. Some may have the exact same ingredients, but could be a completely different use and combination!

    Your bundt cake looks absolutely delicious! My mouth is literally watering as I look at that caramel glaze dripping down. Great job thank thanks so much for hosting!!

  2. Oh Laura, I loved the challenge of the theme. Sure some of us (ahem) had a fail in the process but it was worth it. It’s the real challenges that make baking bundts fun. Thanks for much for hosting. Your cake is a lovely one too. S’mores are definitely popular this time of year.

  3. The challenge is the best part for me! Even better than eating the actual cake, believe it or now. I like anything that makes me research and learn so this was perfect. As is your s’mores cake! I especially love the golden marshmallows on top.

  4. I think this totally amazing! I am in love with the deep chocolate color. Thank you for hosting. Remember, it is a challenge and we all loved it!

  5. I thought this was a totally amazing theme! The best themes are the ones that force you to think creatively! I loved my cake, and even though some of us had a “rocky road” getting to the finish line, it sounds like most everyone else is happy with their cakes too! Some of the cakes this month were so wonderfully creative!
    Your cake looks amazing too! I love the toasted marshmallows on top to tie the s’mores and rocky road ideas together. Yum!
    Just one note- most marshmallows have gelatin in them, so it might be good to add a note to use vegan marshmallows if the vegan potential of this cake is important to someone.

  6. Sigh. I’ve not been able to comment if I include my url. Treated as spam, I guess. Anyway, I loved the theme and how it made my think carefully about how to incorporate my ingredients.
    Loving the toasted marshmallows!

  7. Dear Laura, let me just start by saying, I absolutely loved the theme you chose. As first I was not sure how I would incorporate all those ingredients to make something unique and original, but as I started thinking up ideas it became clear that this might be my favorite theme to date. My bunt was a hit with the family…and now I’ve been asked to make it again.

    Your bundt looks wonderful. Dark, rich, and delicious I am sure. I love the toasted marshmallows on the top. Perfect!

    Thank you for hosting this month. You have been a wonderful host, and from all the delicious bunts I have seen, I think the rest of the group would agree.

    Have a wonderful evening dear. xo, Catherine

  8. This needs to be on our table right now! My kids are obsessed with all things S’mores and they just did a mini S’mores bake-off challenge between them. I love rocky road, so this is the perfect cake. Thanks for sharing on Merry Monday, you’re one of my feature picks for Sunday’s party.

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