Introduction

This S’mores Cake is a delightful twist on the classic campfire treat, combining layers of rich chocolate cake, toasted marshmallow filling, and a crunchy graham cracker crust. Perfect for gatherings or special occasions, it beautifully balances flavors and textures for an irresistible dessert.

A slice of layered cake sits on a white plate placed on a white marbled surface. The cake has five layers: three dark brown chocolate layers in the 1st, 3rd, and 5th positions with a rich texture, and two lighter brown, crispy layers in the 2nd and 4th positions. Between each layer, there is a thick spread of fluffy white cream. The cake’s outer edge is coated with a crumbly light brown crust. In the background, another slice with the same layers rests on a white plate, with a portion of the cake on a white cake stand. Scattered around are white marshmallows, pieces of chocolate, a fork with a wooden handle, and a graham cracker. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup salted butter (melted)
1 cup vegetable or canola oil
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk (room temperature)
1 cup hot water
1 cup milk chocolate or semisweet chocolate chips
1/2 cup heavy cream
24 large marshmallows
1 cup salted butter (room temperature)
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 jar marshmallow fluff
2 cups salted butter (room temperature)
1 1/3 cups unsweetened cocoa powder
5 cups powdered sugar
6 Tablespoons heavy cream
2 teaspoons vanilla extract
Pinch of salt
3 egg whites (room temperature)
1/4 teaspoon salt
1 cup granulated sugar (divided)
1/2 cup light corn syrup
1 teaspoon vanilla extract
Additional graham crackers (for decoration)
Additional Hershey bars (broken up, for decoration)
Additional large marshmallows (for decoration)

Instructions

Step 1: Preheat the oven to 350°F. Line three 8-inch baking pans with parchment paper circles and set aside.
Step 2: Make the graham cracker crust by mixing graham cracker crumbs, melted butter, and 1/3 cup granulated sugar in a bowl. Divide the mixture evenly between the pans, press down firmly, and bake for 8-10 minutes. Remove from oven and set aside.
Step 3: For the chocolate cake, beat 1 cup oil and 2 cups sugar in a stand mixer on medium speed until creamy and light, about 2 minutes. Add eggs and 2 teaspoons vanilla extract; mix well.
Step 4: In a separate bowl, whisk together 2 cups flour, 1 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Alternately add the dry ingredients and 1 cup buttermilk to the wet mixture, mixing just until combined each time and scraping the bowl sides.
Step 5: Stir in 1 cup hot water until smooth. Pour batter evenly over the graham cracker crust in each pan.
Step 6: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean with a few crumbs. Cool completely and level the cakes with a serrated knife if needed.
Step 7: Prepare the chocolate ganache by heating 1/2 cup heavy cream until hot, then pouring it over 1 cup chocolate chips. Let sit 5 minutes, then stir until smooth. Allow to cool while preparing the marshmallow filling.
Step 8: For the toasted marshmallow filling, set the oven to broil with a rack 2/3 up. Spread 24 large marshmallows on a parchment-lined baking sheet and toast until golden brown on one side; flip and toast the other side. Cool slightly.
Step 9: Beat 1 cup softened butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla until creamy. Add the cooled toasted marshmallows and a jar of marshmallow fluff, then beat until fully combined.
Step 10: To make chocolate buttercream, beat 2 cups softened butter and 1 1/3 cups cocoa powder until smooth. Gradually add 5 cups powdered sugar on low speed. Add 2 teaspoons vanilla, 6 tablespoons heavy cream, and a pinch of salt, then beat for 3-4 minutes until creamy and spreadable.
Step 11: To remove air bubbles for a smooth finish, stir the frosting by pressing it against the bowl sides with a sturdy spatula for a few minutes.
Step 12: Make marshmallow fluff by whisking 3 egg whites and 1/4 teaspoon salt on medium speed until frothy. Gradually add 1/3 cup sugar, one tablespoon at a time, whisking between additions. Meanwhile, heat 1/2 cup corn syrup and 2/3 cup sugar to 240°F. Slowly pour this hot syrup into the egg whites with mixer running on medium-low speed, then add 1 teaspoon vanilla.
Step 13: Whisk on high speed for 5-10 minutes until thickened and cooled.
Step 14: Assemble the cake by placing the bottom cake layer (crust side down) on a cake board or plate. Pipe a thick ring of chocolate buttercream around the edge to contain fillings.
Step 15: Spread half the chocolate ganache inside the ring and freeze for 5 minutes to set.
Step 16: Spread half the toasted marshmallow filling over the ganache. Place the second cake layer on top and repeat piping the frosting ring, ganache, chilling, then marshmallow filling.
Step 17: Add the final cake layer, then apply a thin crumb coat of chocolate buttercream all over the cake. Freeze for 15-30 minutes.
Step 18: Remove the cake, frost the outside edges smoothly with remaining chocolate buttercream using a cake scraper. Freeze again for 10-15 minutes.
Step 19: Use a thin knife to lift off the cake board or disc from the top. Spread remaining chocolate buttercream on top.
Step 20: Decorate the top by assembling graham cracker halves, Hershey’s chocolate pieces, and large marshmallows into s’mores. Pipe marshmallow fluff across the top using a large-toothed piping tip.
Step 21: Use a kitchen torch to toast the marshmallow fluff and marshmallows on top. Slice and serve.

Tips & Variations

Use room temperature ingredients for the cake and frosting to ensure smooth mixing and final texture.
Replace the chocolate chips with dark chocolate for a richer ganache flavor.
For a festive touch, add crushed graham crackers or chopped nuts around the base of the frosted cake.
If you don’t have a kitchen torch, briefly place the marshmallow-topped cake under the broiler, watching carefully to avoid burning.
Substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar, rested for 5 minutes.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftovers can also be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator before serving. Reheat slices briefly in the microwave if desired to soften the marshmallow.

How to Serve

A tall cake with four visible layers sits on a white plate on a white marbled surface. The bottom, second, and third layers are dark chocolate cake, each separated by a light brown biscuit layer and white cream filling. The outside is covered with smooth dark chocolate frosting. The top edge is decorated with white toasted meringue peaks, pieces of chocolate bars, and toasted marshmallows. The texture of the cake layers looks moist and rich, contrasting with the crisp biscuit and fluffy cream inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the fillings a day or two in advance. Assemble and frost the cake the day you plan to serve to keep the marshmallow topping fresh and fluffy.

What if I don’t have a kitchen torch to toast the marshmallows?

You can toast the marshmallows under the broiler in your oven, keeping a very close eye on them to prevent burning. Alternatively, skip toasting and enjoy the cake with the marshmallow fluff as is.