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Smores Cake Recipe

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★★★★★

4.8 from 82 reviews

This decadent S’mores Cake combines a crispy graham cracker crust with moist chocolate cake layers, luscious chocolate ganache, toasted marshmallow filling, and rich chocolate buttercream frosting. Topped with homemade marshmallow fluff and classic s’mores ingredients, this show-stopping dessert perfectly captures the nostalgic campfire treat in cake form, ideal for celebrations and chocolate lovers alike.

Ingredients

Scale

Graham Cracker Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup salted butter (melted)

Chocolate Cake

  • 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

Chocolate Ganache

  • 1 cup milk chocolate or semisweet chocolate chips
  • 1/2 cup heavy cream

Toasted Marshmallow Filling

  • 24 large marshmallows
  • 1 cup salted butter (room temperature)
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 jar marshmallow fluff

Chocolate Buttercream Frosting

  • 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

Marshmallow Fluff

  • 3 egg whites (room temperature)
  • 1/4 teaspoon salt
  • 1 cup granulated sugar (divided)
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract

Decorations (Optional)

  • Additional graham crackers
  • Additional Hershey bars (broken up)
  • Additional large marshmallows

Instructions

  1. Preheat Oven & Prepare Pans: Preheat your oven to 350°F. Line three 8-inch baking pans with parchment paper circles and set them aside.
  2. Make Graham Cracker Crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Divide this mixture evenly between the pans and press firmly to create an even crust layer. Bake for 8-10 minutes, then remove and set aside.
  3. Prepare Chocolate Cake Batter: Beat oil and sugar in a stand mixer on medium speed until light and creamy, approximately 2 minutes. Add eggs and vanilla extract, mixing well to combine.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Alternately add the dry ingredients and buttermilk to the wet mixture, mixing just until combined each time and scraping the sides to ensure even mixing.
  5. Add Hot Water: Stir in hot water at the end until the batter is well-combined. Pour this batter evenly over the baked graham cracker crusts in the pans.
  6. Bake Cake Layers: Bake at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool completely, then level with a serrated knife for even stacking.
  7. Make Chocolate Ganache: Heat heavy cream in the microwave for 30-60 seconds until hot. Pour the hot cream over chocolate chips in a bowl; let sit for 5 minutes. Stir gently until smooth and let cool while preparing marshmallow filling.
  8. Toast Marshmallows: Set oven to broil with rack 2/3 up. Lay marshmallows evenly on parchment-lined baking sheet. Toast until golden brown, flipping once, watching carefully to prevent burning. Let cool.
  9. Prepare Toasted Marshmallow Filling: Beat butter, powdered sugar, and vanilla extract until smooth and creamy. Add cooled toasted marshmallows and marshmallow fluff, beating well to combine.
  10. Make Chocolate Buttercream Frosting: Beat butter and cocoa powder until smooth. Gradually add powdered sugar on low speed to combine. Add vanilla extract, heavy cream, and salt, then beat for 3-4 minutes until thick, creamy, and spreadable. Adjust cream quantity to desired consistency. Stir with spatula to remove air bubbles for smooth finish.
  11. Make Marshmallow Fluff: Whisk egg whites and salt until frothy. Slowly add 1/3 cup sugar, 1 tablespoon at a time, whisking between additions. In a saucepan, heat remaining sugar with corn syrup to 240°F. With mixer running, slowly pour hot syrup into egg white mixture. Add vanilla and whip on high until thick and cooled, about 5-10 minutes.
  12. Assemble Cake Layers: Place bottom cake layer, crust down, on a cake disc or plate for easier decorating. Pipe a thick ring of buttercream around edge to create a border. Spread half the ganache inside the ring, then freeze 5 minutes to set. Spread half the toasted marshmallow filling on top of the ganache.
  13. Add Middle Layer: Gently place the next cake layer on top. Repeat piping buttercream ring, adding remaining ganache, chilling to set, then adding remaining toasted marshmallow filling.
  14. Add Top Layer and Crumb Coat: Place final cake layer on top. Apply a thin crumb coat of chocolate buttercream over the entire cake. Freeze for 15-30 minutes to firm up.
  15. Final Frosting and Smoothing: Remove cake from freezer, add a cake disc on top for stability. Frost cake outside edges with remaining chocolate buttercream. Use a cake scraper to smooth sides and repair any holes with extra frosting. Freeze again for 10-15 minutes.
  16. Finish Top and Decorate: Gently separate and remove cake disc from top. Spread remaining chocolate frosting over top. Decorate with graham cracker halves, Hershey chocolate squares, and large marshmallows arranged as s’mores atop the cake.
  17. Pipe Marshmallow Fluff and Toast: Fill a large piping bag with marshmallow fluff and pipe all over the cake top. Use a kitchen torch to toast the marshmallow fluff and marshmallows until golden and lightly caramelized.
  18. Serve: Slice carefully and serve this rich, nostalgic S’mores Cake to delight all chocolate and campfire treat lovers.

Notes

  • Be sure to watch the marshmallows closely when broiling as they can burn quickly.
  • Room temperature ingredients will help achieve better mixing and texture in cakes and frostings.
  • Use a serrated knife to level cake layers cleanly without tearing.
  • Freezing between frosting steps helps create a smoother, cleaner finish on the cake.
  • Use a kitchen torch cautiously to get an even toasted finish on marshmallow toppings.
  • For best results, assemble the cake the day before serving to allow flavors to meld.

Keywords: s'mores cake, chocolate cake, toasted marshmallow, chocolate ganache, s'mores dessert, campfire cake, graham cracker crust

Find it online: https://annakocht.com/smores-cake-recipe/