Introduction:

If you love the campfire classic, this S’mores Cake will take your dessert game to the next level! Imagine all the best parts of a s’more—graham crackers, melted chocolate, and toasted marshmallows—recreated in cake form. This indulgent cake features layers of rich chocolate cake, graham cracker crumbs, and fluffy marshmallow frosting, with a finishing touch of toasted marshmallow goodness. Perfect for celebrations or just a special treat, this S’mores Cake brings nostalgia and flavor together in every bite.

Inspiration Behind S’mores Cake:

This cake is inspired by everyone’s favorite campfire treat, offering the gooey, chocolatey, and marshmallowy flavors of s’mores but in an elegant, multi-layer cake. Perfect for summer parties, family gatherings, or whenever you’re craving a taste of the outdoors, this S’mores Cake delivers all the comfort of s’mores without needing a campfire.

Ingredients Breakdown:

For the Chocolate Cake:
- 1 ¾ cups all-purpose flour: Provides structure to the cake.
- ¾ cup cocoa powder: Gives the cake a deep chocolate flavor.
- 1 ½ teaspoons baking powder: Helps the cake rise.
- 1 ½ teaspoons baking soda: Ensures a light and fluffy texture.
- ½ teaspoon salt: Balances the sweetness.
- 2 cups granulated sugar: Adds sweetness and moisture.
- 1 cup buttermilk: Keeps the cake moist.
- ½ cup vegetable oil: Adds moisture and richness.
- 2 large eggs: Binds the ingredients together.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor.
- 1 cup hot water: Intensifies the chocolate flavor.
For the Graham Cracker Layers:
- 1 ½ cups graham cracker crumbs: The classic s’mores flavor base.
- ½ cup unsalted butter (melted): Helps bind the crumbs together.
- ¼ cup granulated sugar: Adds sweetness to the graham layer.
For the Marshmallow Frosting:
- 4 large egg whites: Forms the base for the marshmallow fluff.
- 1 cup granulated sugar: Sweetens the frosting.
- ½ teaspoon cream of tartar: Stabilizes the egg whites.
- 1 teaspoon vanilla extract: Adds flavor to the frosting.
For Garnish (optional):
- ½ cup chocolate chips (melted): For drizzling on top.
- Extra graham crackers: For decoration.
- Mini marshmallows: For topping.

Step-by-Step Recipe:

Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add the buttermilk, oil, eggs, and vanilla extract, and mix until smooth.
- Gradually stir in the hot water until the batter is thin and well combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Graham Cracker Layers:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of two 9-inch round pans and bake at 350°F for 8-10 minutes, or until golden brown. Let cool.
Make the Marshmallow Frosting:
- In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C).
- Remove from heat and beat the mixture on high speed until stiff, glossy peaks form (about 5-7 minutes).
- Add the vanilla extract and beat for another minute until combined.
Assemble the S’mores Cake:
- Place one graham cracker layer on a serving plate and top with one chocolate cake layer.
- Spread a generous layer of marshmallow frosting over the cake.
- Repeat with the remaining graham cracker layer, chocolate cake, and marshmallow frosting.
- Frost the entire cake with the remaining marshmallow frosting.
- Use a kitchen torch to lightly toast the frosting for that signature toasted marshmallow look.
Garnish the Cake (optional):
- Drizzle melted chocolate over the top of the cake.
- Decorate with extra graham crackers and mini marshmallows for a fun, s’mores-inspired look.

Tips for the Perfect S’mores Cake:

Use High-Quality Cocoa: For a rich, deep chocolate flavor, use high-quality unsweetened cocoa powder.
Cool Cakes Completely Before Frosting: Ensure your cakes are fully cooled before applying the marshmallow frosting to prevent it from melting.
Torch the Marshmallow Frosting: A kitchen torch is the best tool to achieve that classic toasted marshmallow look and flavor.

Variations and Customizations:

S’mores Cupcakes: Use the same recipe to make individual s’mores cupcakes by layering the graham cracker crust, chocolate cake, and marshmallow frosting in cupcake liners.
Peanut Butter S’mores Cake: Add a layer of peanut butter between the graham cracker and chocolate cake for a nutty twist.
Gluten-Free S’mores Cake: Use gluten-free graham crackers and flour to make this cake suitable for gluten-sensitive guests.

Health Considerations and Nutritional Value:

This cake is a decadent treat, but here are some lighter alternatives:

Use Greek Yogurt: Replace the oil with Greek yogurt to cut down on fat and add protein.
Reduce Sugar: Cut back on the sugar in the frosting or cake to make it less sweet without losing flavor.

FAQ:

Can I make this cake ahead of time?
Yes! You can bake the cake layers and graham cracker crusts in advance. Store them tightly wrapped, and frost when ready to serve.
How should I store leftover S’mores Cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze S’mores Cake?
Yes, you can freeze the cake layers and assemble the cake after thawing. Frost just before serving for the best texture.

S’mores Cake

S'mores Cake is a rich and indulgent dessert featuring layers of chocolate cake, graham cracker crumbs, and fluffy marshmallow frosting. Perfect for any celebration or when you're craving the nostalgic taste of s'mores!

Print Recipe Pin Recipe

Cook Time 40

Total Time 2 40

Course Dessert

Cuisine American

Servings 14 Slices

Ingredients

Chocolate Cake

2 cups 260g flour
2 cups 414g sugar
3/4 cup 85g natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup 240ml milk
1 cup 240ml vegetable oil
1 1/2 tsp vanilla
1 cup 240ml hot water

Graham Cracker Crunchies

3/4 cups 100g graham cracker crumbs (about 6 full sheet graham crackers)
1 1/2 tbsp 20g sugar
1/4 cup 56g unsalted butter, melted

Toasted Marshmallow Frosting

1 3/4 cups 392g unsalted butter, room temperature
3 1/4 cups marshmallow fluff*
6 cups 690 powdered sugar
1 1/2 cups mini marshmallows

Chocolate Ganache

9 oz 1 1/2 cups semi-sweet chocolate chips
3/4 cup 180ml heavy whipping cream

Vanilla frosting

3/4 cup 168g unsalted butter, room temperature
3 cups 345g powdered sugar
1 tsp vanilla extract
1 tbsp milk or cream

Instructions

To make the chocolate cake:

Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
Add all dry ingredients to a large bowl and whisk together.
Add eggs, milk and vegetable oil to the dry ingredients and mix well.
Add vanilla to boiling water and add to mixture. Mix well. The batter will be very thin.
Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.

To make the graham cracker crunchies:

When the cakes are cooled and you’re ready to build the cake, preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Combine the graham cracker crumbs, sugar and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
Bake for 8-10 minutes, then allow to cool. Set aside.

To make the toasted marshmallow frosting:

To make the frosting, toast the marshmallows under the broiler for about 1 minute, or until toasted. Remove from the oven and set aside to allow them to cool completely.
Add the butter to a large mixer bowl and beat until smooth.
Add the marshmallow fluff to the butter and beat until well combined.
Add about half of the powdered sugar to the butter mixture and mix until well combined and smooth.
Add the remaining powdered sugar and mix until well combined and smooth.
Add the cooled toasted marshmallows and mix until well combined. If the marshmallows are quite sticky, break them apart into smaller pieces before adding them to the frosting. Set aside.

To make the chocolate ganache:

Add the chocolate chips to a medium sized bowl.
Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips.
Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth. Set aside.

To make the vanilla frosting:

Add the butter to a large mixer bowl and beat until smooth.
Add about half of the powdered sugar and mix until well combined and smooth.
Add the vanilla extract and cream and mix until well combined.
Add the remaining powdered sugar and mix until well combined and smooth.

To build the cake:

Remove cake domes from the tops of the cake with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
Place the first layer of cake on a cake plate or cardboard cake circle. Pipe a dam of vanilla frosting around the outer edge of the cake. This dam will help keep all of the filling in place so that nothing seeps out or doesn’t stay in place.
Add about 6 tablespoons of chocolate ganache to the top of the cake and spread it into an even layer.
Add one cup of marshmallow frosting to the top of the ganache and spread into an even layer.
Add 1/2 a cup of graham cracker crunchies to the top of the frosting and spread evenly.
Add the second layer of cake, another dam of vanilla frosting, then another layer of ganache, marshmallow frosting and graham cracker crunchies.
Top the cake with the final layer of chocolate cake. Refrigerate the cake for about 30 minutes or so to make sure everything is stable.
Use the remainder of the marshmallow frosting to frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
Press the remaining graham cracker crunchies into the bottom part of the cake.
Use the remainder of the chocolate ganache to add the chocolate drip to the cake. See my tutorial for how to make a chocolate drip cake. It will have cooled off by now, so you’ll want to carefully heat it back up in the microwave.
Add some mini marshmallows to the top of the cake and use a kitchen torch to toast them.
Refrigerate cake until ready to serve. Cake is best when stored in an air tight container. Serve cool, but not cold and finish leftovers within 3-4 days.

Notes

I used almost all of two 7 oz jars of marshmallow fluff

Nutrition

Serving Size: 1 Slice
Calories: 1193
Sugar: 133.9 g
Sodium: 412.5 mg
Fat: 61 g
Carbohydrates: 164.4 g
Protein: 6.6 g
Cholesterol: 130.1 mg

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