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  • 1 box (461 grams) white or yellow cake mix
  • ¾ cup milk, room temperature
  • 2⁄3 cup sour cream or yogurt, room temperature
  • 3 large eggs, room temperature
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • 9 Célébration Milk Chocolate Butter Cookies, chopped
  • 1 cup marshmallow fluff


  • 1 cup salted butter, room temperature
  • 1 cup vegetable shortening
  • 4 ½ cups icing sugar
  • 1 ½ cups cocoa powder
  • 1 tsp fine sea salt
  • 1 tbsp vanilla extract

Chocolate Drip

  • ¼ cup chocolate chips
  • ⅛ cup milk

Cake Decor

  • Leclerc Milk Chocolate Butter Cookies
  • Mini Marshmallows
  • Gold sprinkles and/or edible gold leaf


Butter Cookies Milk Chocolate

See the product




60 min


25 min


  1. Preheat the oven to 350 degrees and prepare three 6-inch round cake pans. * 
  2. In the bowl of a stand mixer add in the cake mix and quick it a quick whisk to break up any clumps. 
  3. Add in the milk, sour cream or yogurt, eggs, vegetable oil, and vanilla extract and mix on low until combined. Be careful not to over-mix the batter. 
  4. Divide batter between the cake pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs. 
  5. Allow to cool in pans for 10 minutes and then invert on a cooling rack to fully cool. 


  1. In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. Approximately 5-10 minutes. 
  2. Add in the icing sugar, cocoa powder, salt, and vanilla extract and mix on low until combined. 
  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Chocolate Drip

  1. In a microwave-safe bowl, heat the chocolate chips and milk in 30-second intervals, stirring after each interval, until fully melted and smooth. 
  2. Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more chocolate chips to thicken. ** 

Cake Assembly

  1. Place one levelled layer of S’mores cake on a cake board or plate. Top with approximately 1 cup of buttercream. 
  2. Pipe a buttercream border around the edge and fill with approximately ½ cup of the marshmallow fluff 
  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes. 
  4. Cover the cake with a final layer of buttercream and smooth the sides using a scalloped edge cake comb or a plain smoother. Refrigerate the cake while the chocolate drip is prepared. 
  5. On a well-chilled cake, with a spoon or a piping bag, drip the warm chocolate drip over the edges of the cake and put it back in the refrigerator to chill. 
  6. Decorate as you please. Roughly chopped up some extra Célébration cookies and, along with some mini marshmallows, scattered them around the top edge of the cake. Using edible gold leaf, gently press it onto the chocolate drip. Enjoy! 


* This cake can be baked in two 8-inch round pans, two 9-inch round pans, or 24 cupcakes. Baking time will adjust. 

** Always test your ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.

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