S’mores Chocolate Cake with Graham Cracker Layers

Introduction

If you’re a fan of classic campfire treats and decadent desserts, then this S’mores Chocolate Cake with Graham Cracker Layers is the ultimate indulgence. Imagine the nostalgic flavors of gooey marshmallows, rich chocolate, and buttery graham crackers transformed into an elegant, multi-layered cake that’s perfect for birthdays, holidays, or just because. This recipe brings the beloved s’mores experience indoors, combining moist chocolate cake layers with crunchy graham cracker crusts, a silky chocolate ganache, and fluffy marshmallow frosting. Every bite delivers a harmonious blend of textures and tastes that will transport you straight to summer nights around the fire pit—without needing a sleeping bag or bug spray!

The History

The story of s’mores begins in the early 20th century, rooted in American camping culture. The treat first appeared in print in the 1927 publication “Tramping and Trailing with the Girl Scouts,” where it was described as a delicious combination of roasted marshmallows and chocolate sandwiched between two graham crackers. Originally called “some-mores” (as in “some more, please!”), the name eventually morphed into the now-familiar “s’mores.” While the exact origin remains debated, one thing is certain: s’mores quickly became a staple of outdoor adventures across North America.

Fast forward to today, and s’mores have transcended their campfire roots. Bakers and dessert enthusiasts have reimagined this iconic flavor trio in countless ways—from s’mores cookies and pies to ice cream and even cocktails. Our S’mores Chocolate Cake with Graham Cracker Layers is a modern celebration of that legacy, elevating the humble campfire snack into a show-stopping dessert suitable for any occasion. It’s a tribute to tradition, creativity, and the universal love for sweet, melty, chocolatey goodness.

Ingredients Breakdown

This S’mores Chocolate Cake features several components, each contributing distinct textures and flavors. Here’s a detailed breakdown:

For the Chocolate Cake Layers: High-quality cocoa powder provides deep chocolate flavor, while buttermilk ensures moisture and tenderness. Eggs act as binders and leavening agents, and granulated sugar adds sweetness and structure. All-purpose flour gives body, baking soda and baking powder help the cake rise, and hot coffee enhances the chocolate notes without making the cake taste like coffee.
For the Graham Cracker Layers: Crushed graham crackers form the base, providing that signature nutty, honey-sweet crunch. Melted butter binds the crumbs together and adds richness, while brown sugar contributes a caramel-like depth and helps create a firm, cookie-like layer when baked.
For the Chocolate Ganache: Semi-sweet chocolate chips or chopped chocolate bars melt smoothly into warm heavy cream, creating a glossy, velvety filling and glaze. A touch of butter enriches the ganache and gives it a luxurious sheen.
For the Marshmallow Frosting: This isn’t your average buttercream. Using a Swiss meringue technique, egg whites are gently heated with sugar and whipped into stiff peaks, then folded with butter and vanilla for a light, airy, and stable frosting that mimics the texture of toasted marshmallows.
For Topping and Garnish: Mini marshmallows are torched for that authentic charred effect, and additional graham cracker crumbs add crunch and visual appeal. Optional dark chocolate shavings or curls elevate both flavor and presentation.

Step-by-Step Recipe

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for the chocolate layers, and one 9×13-inch baking pan for the graham cracker base.
Bake the Graham Cracker Layer: In a bowl, combine 2 cups finely crushed graham crackers, 1/3 cup melted unsalted butter, and 1/4 cup packed brown sugar. Press firmly into the bottom of the prepared 9×13-inch pan. Bake for 10 minutes until golden. Let cool completely, then cut into three 8-inch circles using a cake cutter or bowl as a guide. Set aside.
Make the Chocolate Cake Batter: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder, and 1 tsp salt. In another bowl, beat 4 large eggs, 1 cup granulated sugar, 1 cup buttermilk, and 1/2 cup vegetable oil until smooth. Gradually add the dry ingredients, alternating with 1 cup hot brewed coffee, mixing until just combined.
Bake the Chocolate Layers: Divide the batter evenly among the three prepared pans. Bake for 28–32 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Chocolate Ganache: Place 1 1/2 cups semi-sweet chocolate chips in a heatproof bowl. Heat 1 cup heavy cream until simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth. Stir in 2 tbsp unsalted butter. Allow to cool slightly until thickened but still spreadable.
Make the Swiss Meringue Buttercream (Marshmallow Frosting): In a heatproof bowl over a pot of simmering water, whisk 4 egg whites and 1 cup granulated sugar until the sugar dissolves and the mixture reaches 160°F. Transfer to a stand mixer and whip on high speed until stiff, glossy peaks form and the bowl is cool to the touch (about 10 minutes). Gradually add 1 cup softened unsalted butter, one tablespoon at a time, beating well after each addition. Mix in 2 tsp vanilla extract. If the frosting appears curdled, continue beating—it will come together.
Assemble the Cake: Place one chocolate cake layer on a serving plate. Spread a thin layer of ganache, then top with a graham cracker layer. Repeat the process: chocolate layer, ganache, graham layer, final chocolate layer. Crumb coat the entire cake with a thin layer of marshmallow frosting and chill for 20 minutes.
Frost and Decorate: Apply a thick, even layer of marshmallow frosting over the entire cake. Use a spatula or offset knife to create swirls and peaks. Pipe additional frosting rosettes if desired. Drizzle the top with remaining ganache. Torch mini marshmallows lightly until golden-brown and place them on top. Sprinkle with graham cracker crumbs and chocolate shavings.

Tips

Use Room Temperature Ingredients: Ensure eggs, butter, and buttermilk are at room temperature for a smoother batter and frosting.
Sift Dry Ingredients: Sifting the cocoa powder and flour prevents lumps and ensures a lighter cake texture.
Don’t Overmix: Once you add the dry ingredients to the wet, mix only until combined to avoid a dense cake.
Cool Layers Completely: Warm cake layers can melt the ganache and frosting, leading to a messy assembly.
Chill Between Steps: After applying the crumb coat, refrigerate the cake to set the layer and prevent crumbs from mixing into the final frosting.
Use a Turntable: A rotating cake stand makes frosting and decorating much easier and more professional-looking.
Torch Carefully: When browning marshmallows on top, use a kitchen torch briefly and keep it moving to avoid burning.
Make Ahead: You can bake the cake layers and graham cracker base up to two days in advance. Wrap tightly and store at room temperature. Frosting can be made a day ahead and refrigerated—bring to room temperature and re-whip before using.

Variations and Customizations

S’mores Cupcakes: Scale down the recipe to make individual cupcakes. Fill liners with chocolate batter, top with a small graham cracker round, and frost with marshmallow buttercream.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free 1:1 baking blend and use gluten-free graham crackers for the layers.
Dairy-Free Version: Use dairy-free chocolate, coconut cream instead of heavy cream, plant-based butter, and a non-dairy milk alternative in place of buttermilk (add 1 tbsp lemon juice to 1 cup almond milk).
Vegan Adaptation: Replace eggs with flax eggs (3 tbsp ground flaxseed + 9 tbsp water), use vegan chocolate and butter, and opt for aquafaba-based meringue frosting.
Flavor Twists: Add a hint of espresso powder to intensify the chocolate, or swirl peanut butter or caramel into the ganache for a s’mores-inspired twist.
Layer Variations: Instead of stacking graham layers between cakes, crush them and sprinkle between layers for added crunch.
Kid-Friendly Fun: Let children decorate their own mini versions with extra marshmallows, sprinkles, or edible glitter.
Alcohol Infusion: Brush the cake layers with a coffee liqueur or bourbon simple syrup for an adult-only version.

Health Considerations and Nutritional Value

While undeniably delicious, this S’mores Chocolate Cake is a rich dessert best enjoyed in moderation. Each slice contains a significant amount of sugar, saturated fat, and calories due primarily to the chocolate, butter, and marshmallow frosting. However, there are ways to make mindful choices without sacrificing flavor:

Portion Control: Cut small slices—this cake is rich, so a little goes a long way.
Healthier Substitutions: Use dark chocolate with at least 60% cocoa content for antioxidants, replace some sugar with natural sweeteners like maple syrup (though texture may vary), and consider whole wheat pastry flour for added fiber.
Balanced Diet: Serve alongside fresh fruit like strawberries or raspberries to add vitamins and balance sweetness.
Allergens: This recipe contains common allergens including eggs, dairy, wheat, and soy (depending on chocolate used). Always check labels if serving individuals with sensitivities.
Nutritional Estimate (per slice, 1/12 of cake): Approximately 520–580 calories, 30g fat (18g saturated), 60g carbohydrates, 5g protein, 45g sugar. Values may vary based on ingredient brands and substitutions.

Ingredients

For the Chocolate Cake Layers:

1 3/4 cups (220g) all-purpose flour
3/4 cup (75g) unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
4 large eggs, room temperature
1 cup (200g) granulated sugar
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
1 cup (240ml) hot brewed coffee

For the Graham Cracker Layers:

2 cups (200g) graham cracker crumbs (about 12 full sheets)
1/3 cup (75g) unsalted butter, melted
1/4 cup (50g) packed brown sugar

For the Chocolate Ganache:

1 1/2 cups (270g) semi-sweet chocolate chips or chopped chocolate
1 cup (240ml) heavy cream
2 tbsp (30g) unsalted butter

For the Marshmallow Frosting (Swiss Meringue Buttercream):

4 large egg whites
1 cup (200g) granulated sugar
1 cup (230g) unsalted butter, softened
2 tsp vanilla extract

For Topping and Assembly:

1 cup mini marshmallows
1/2 cup graham cracker crumbs
1/4 cup chocolate shavings or curls (optional)
Kitchen torch (for toasting marshmallows)

Directions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans; set aside. Prepare a 9×13-inch pan for the graham layer.
In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into the 9×13-inch pan. Bake for 10 minutes. Cool completely, then cut into three 8-inch rounds.
Sift flour, cocoa powder, baking soda, baking powder, and salt into a large bowl. In another bowl, whisk eggs, sugar, buttermilk, and oil until smooth.
Gradually add dry ingredients to wet, alternating with hot coffee. Mix until just combined. Do not overmix.
Divide batter evenly among the three 8-inch pans. Bake 28–32 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then remove to wire racks.
Heat heavy cream until steaming. Pour over chocolate chips; let sit 2 minutes, then stir until smooth. Add butter and stir until glossy. Cool to spreading consistency.
For the frosting, whisk egg whites and sugar in a heatproof bowl over simmering water until sugar dissolves and temp reaches 160°F.
Transfer to stand mixer. Whip on high until stiff, glossy peaks form and bowl is cool (~10 min). Gradually add butter, one tbsp at a time, then vanilla. Whip until smooth.
To assemble: Place one chocolate layer on a plate. Spread with ganache. Top with a graham cracker round. Repeat layers. Top with final chocolate layer.
Apply a thin crumb coat of frosting. Chill 20 minutes. Frost entire cake with remaining marshmallow frosting.
Drizzle with ganache. Lightly toast mini marshmallows with a torch. Arrange on top. Sprinkle with graham crumbs and chocolate shavings.
Slice and serve at room temperature. Store leftovers covered in the refrigerator for up to 5 days; bring to room temperature before serving.

FAQ

Can I make this cake without a stand mixer?
Yes, though it will take more effort. You can whisk the meringue by hand over a double boiler, but reaching stiff peaks manually is very labor-intensive. A hand mixer is a good compromise.

Why use coffee in chocolate cake?
Coffee enhances the flavor of chocolate without making the cake taste like coffee. It deepens the richness and complexity of the cocoa.

Can I skip the egg whites in the frosting?
You could use a traditional American buttercream (butter + powdered sugar + vanilla), but it won’t have the same light, marshmallow-like texture. For authenticity, we recommend the Swiss meringue method.

How do I store this cake?
Cover and refrigerate for up to 5 days. The ganache and frosting hold well when chilled. Let sit at room temperature for 30–60 minutes before serving for best texture.

Can I freeze this cake?
Yes. Freeze unfrosted cake layers wrapped in plastic for up to 3 months. Thaw before assembling. Fully assembled cake can be frozen for up to 2 weeks—wrap tightly in plastic and foil. Thaw in the fridge overnight.

What can I use instead of buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5–10 minutes until slightly curdled. This works as a great substitute.

Is this cake kid-friendly?
Absolutely! Kids love the familiar s’mores flavors. Just be cautious with the kitchen torch—adults should handle toasting the marshmallows.

Can I make this into a sheet cake?
Yes. Bake the chocolate cake in a 9×13-inch pan and the graham layer in another 9×13-inch pan. Cut the graham layer to fit inside the chocolate layer, then frost and garnish as usual.

Summary

This S’mores Chocolate Cake with Graham Cracker Layers combines the magic of campfire memories with the elegance of a homemade layered dessert. Rich chocolate, crunchy graham, and fluffy marshmallow come together in every irresistible bite.