There’s something magical about the combination of toasted marshmallow, melted chocolate, and crunchy graham cracker. That trio of flavors takes us straight back to childhood summers, cool evenings, and the smoky scent of a campfire. This s’mores cake recipe captures all that nostalgia in a stunning, layered dessert that feels both cozy and celebratory. It is the perfect centerpiece for a backyard barbecue, a birthday party, or just a Tuesday when you need a little sweetness.
Recipe Overview
This s’mores cake recipe is a showstopper. It features three layers of rich, moist chocolate cake, a smooth and creamy chocolate ganache filling, and a luscious, toasted marshmallow buttercream frosting that tastes just like the real thing. The entire cake is then coated in a crunchy graham cracker crumb coating, giving it that signature s’mores texture. While it looks impressive, the recipe is broken down into manageable steps that make it approachable for bakers of all skill levels.
Ingredients List
For the Chocolate Cake:
- 2 cups all-purpose flour – This provides the structure for our cake. Make sure to spoon and level it for the most accurate measurement.
- 2 cups granulated sugar – Sweetens the cake and helps create a tender crumb.
- 3/4 cup unsweetened cocoa powder – Use a high-quality Dutch-processed cocoa for the richest, most intense chocolate flavor.
- 2 teaspoons baking soda – The leavening agent that helps our cake rise beautifully.
- 1 teaspoon baking powder – Works with the baking soda for an extra-light texture.
- 1 teaspoon salt – Enhances all the flavors and balances the sweetness.
- 1 cup buttermilk, at room temperature – Adds moisture and a slight tang that makes the chocolate flavor pop. Room temperature ingredients blend more smoothly.
- 1/2 cup vegetable oil – Keeps the cake incredibly moist.
- 2 large eggs, at room temperature – Provide structure and richness.
- 2 teaspoons vanilla extract – Deepens the overall flavor profile.
- 1 cup hot water – Helps to bloom the cocoa powder, intensifying the chocolate flavor and creating a thinner batter that yields a lighter cake.
For the Chocolate Ganache Filling:
- 8 ounces semi-sweet chocolate, chopped – Use a good-quality baking chocolate for the best flavor and silky texture.
- 1 cup heavy cream – The fat in the cream is essential for creating a smooth, pourable ganache.
For the Marshmallow Buttercream Frosting:
- 1 cup unsalted butter, softened – The base of our frosting. It needs to be truly soft to cream properly.
- 4 cups powdered sugar – Sweetens and stabilizes the frosting.
- 1/4 cup heavy cream – Helps achieve a smooth, spreadable consistency.
- 1 teaspoon vanilla extract
- 1 (7-ounce) jar marshmallow creme (Fluff) – This is the secret ingredient. It adds the authentic marshmallow flavor and a smooth, fluffy texture.
- 1 cup graham cracker crumbs – For coating the outside of the cake, adding that essential s’mores crunch.
Step-by-Step Instructions
1. Make the Chocolate Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be very thick. Slowly pour in the hot water and mix on low speed until the batter is smooth and thin. Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Prepare the Chocolate Ganache:
While the cakes are cooling, place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 3-4 minutes. Gently whisk until the chocolate is completely melted and the mixture is smooth and glossy. Set aside to cool and thicken slightly.
3. Make the Marshmallow Buttercream:
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until it is light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream and vanilla extract and beat until combined. Finally, add the entire jar of marshmallow creme and beat on high speed for 2-3 minutes until the frosting is incredibly light, fluffy, and smooth.
4. Assemble the Cake:
Place one of the cooled chocolate cake layers on a serving plate or cake stand. Spread half of the cooled chocolate ganache over the top of the first layer, leaving a small border around the edge. Top with the second cake layer and spread the remaining ganache over it. Place the third cake layer on top. At this point, you can do a thin “crumb coat” of marshmallow buttercream over the entire cake. Refrigerate for 30 minutes to set the crumb coat. Once chilled, frost the entire cake with the remaining marshmallow buttercream, creating a smooth finish. Do not worry about it being perfect; a rustic look fits this theme wonderfully.
5. Add the Graham Cracker Coating:
Gently press the graham cracker crumbs onto the sides of the frosted cake. You can do this by scooping up the crumbs with your hand and carefully patting them against the frosting. To toast the outside of the cake, use a kitchen torch to carefully brown the marshmallow buttercream on the top and sides, giving it that classic campfire marshmallow look.
Tips for Success
- Room Temperature is Key: Ensure your buttermilk, eggs, and butter are all at room temperature before you begin. This ensures they emulsify properly, creating a smooth batter and frosting without lumps.
- Don’t Overmix the Batter: Once you add the hot water, mix just until the ingredients are combined. Overmixing can develop the gluten too much, resulting in a tough, dense cake instead of a tender, moist one.
- Level Your Cakes: For a professional-looking cake, use a serrated knife to trim the domed tops off of your cooled cake layers. This creates a perfectly flat surface for stacking and filling.
- Chill the Crumb Coat: The 30-minute chill after the crumb coat is a game-changer. It seals in any loose crumbs and gives you a flawless base for the final layer of frosting.
- Toasting the Frosting: If you don’t have a kitchen torch, you can achieve a similar effect by placing the frosted and crumb-coated cake under a broiler for a minute. Watch it very carefully, as it can go from golden to burnt very quickly. Keep the cake on the middle rack to avoid burning the graham cracker crumbs.
Serving Suggestions
This s’mores cake recipe is a celebration on its own. For a spectacular presentation, serve each slice with an extra drizzle of warm chocolate sauce and an additional sprinkle of toasted graham cracker crumbs. It pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a classic beverage pairing, serve it alongside a tall glass of cold milk, a rich cup of coffee, or even a dark, smoky stout beer that complements the chocolate and toasted marshmallow flavors. This cake is ideal for summer parties, campfire-themed gatherings, and any occasion that calls for a fun and decadent dessert.
Storage Tips
This cake is best enjoyed within 1-2 days for optimal freshness.
- Room Temperature: Store the cake in an airtight container at a cool room temperature for up to 2 days.
- Refrigeration: You can refrigerate the cake in an airtight container for up to 5 days. The frosting will firm up in the fridge, but it will soften again after about 30 minutes at room temperature.
- Freezing: You can freeze the unfrosted cake layers (wrapped tightly in plastic wrap and foil) for up to 3 months. You can also freeze the frosted, assembled cake. Place it in the freezer for an hour to firm up the frosting, then wrap it well in plastic wrap and foil. Thaw the cake overnight in the refrigerator before serving.
Can I use a different type of chocolate?
Absolutely. You can use milk chocolate or dark chocolate in the ganache, depending on your preference. For a richer flavor, opt for a bittersweet chocolate.
What if I don’t have three 8-inch pans?
You can use two 9-inch pans instead. The bake time will be slightly shorter, so start checking for doneness around 20-22 minutes. You can also bake this in a 9×13-inch sheet pan for a delicious sheet cake version.
Can I make this s’mores cake recipe in advance?
Yes, you can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store them at room temperature. The ganache and frosting can also be made a day ahead, but the buttercream should be brought back to room temperature and re-whipped before using.
What can I use instead of marshmallow creme?
You can use a jar of marshmallow fluff, which is the same thing. If you can’t find it, you can make a stable meringue frosting, but the marshmallow creme is highly recommended for the most authentic flavor and easiest preparation.
My buttercream frosting is too thin. How do I fix it?
If the frosting appears too soft, add more powdered sugar, a tablespoon at a time, until it reaches a stiffer consistency. If it’s too thick, add a splash of heavy cream.
Conclusion
This s’mores cake recipe is more than just a dessert; it is an experience that brings the joy of a campfire to your table. The combination of fudgy chocolate, gooey marshmallow, and crunchy graham cracker is an undeniable crowd-pleaser. I hope you love making and sharing this showstopper as much as I do. Give this recipe a try, and do not forget to leave a comment below to share your s’mores masterpieces and let me know how it turned out for you.
smores cake recipe
This s’mores cake recipe is a showstopper. It features three layers of rich, moist chocolate cake, a smooth and creamy chocolate ganache filling, and a luscious, toasted marshmallow buttercream frosting that tastes just like the real thing. The entire cake is then coated in a crunchy graham cracker crumb coating, giving it that signature s’mores texture. While it looks impressive, the recipe is broken down into manageable steps that make it approachable for bakers of all skill levels.
Ingredients
- 2 cups all-purpose flour – This provides the structure for our cake. Make sure to spoon and level it for the most accurate measurement.
- 2 cups granulated sugar – Sweetens the cake and helps create a tender crumb.
- 3/4 cup unsweetened cocoa powder – Use a high-quality Dutch-processed cocoa for the richest, most intense chocolate flavor.
- 2 teaspoons baking soda – The leavening agent that helps our cake rise beautifully.
- 1 teaspoon baking powder – Works with the baking soda for an extra-light texture.
- 1 teaspoon salt – Enhances all the flavors and balances the sweetness.
- 1 cup buttermilk, at room temperature – Adds moisture and a slight tang that makes the chocolate flavor pop. Room temperature ingredients blend more smoothly.
- 1/2 cup vegetable oil – Keeps the cake incredibly moist.
- 2 large eggs, at room temperature – Provide structure and richness.
- 2 teaspoons vanilla extract – Deepens the overall flavor profile.
- 1 cup hot water – Helps to bloom the cocoa powder, intensifying the chocolate flavor and creating a thinner batter that yields a lighter cake.
- For the Chocolate Ganache Filling:
- 8 ounces semi-sweet chocolate, chopped – Use a good-quality baking chocolate for the best flavor and silky texture.
- 1 cup heavy cream – The fat in the cream is essential for creating a smooth, pourable ganache.
- For the Marshmallow Buttercream Frosting:
- 1 cup unsalted butter, softened – The base of our frosting. It needs to be truly soft to cream properly.
- 4 cups powdered sugar – Sweetens and stabilizes the frosting.
- 1/4 cup heavy cream – Helps achieve a smooth, spreadable consistency.
- 1 teaspoon vanilla extract
- 1 (7-ounce) jar marshmallow creme (Fluff) – This is the secret ingredient. It adds the authentic marshmallow flavor and a smooth, fluffy texture.
- 1 cup graham cracker crumbs – For coating the outside of the cake, adding that essential s’mores crunch.
Instructions
1. Make the Chocolate Cake:Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be very thick. Slowly pour in the hot water and mix on low speed until the batter is smooth and thin. Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Prepare the Chocolate Ganache:While the cakes are cooling, place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 3-4 minutes. Gently whisk until the chocolate is completely melted and the mixture is smooth and glossy. Set aside to cool and thicken slightly.
3. Make the Marshmallow Buttercream:In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until it is light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream and vanilla extract and beat until combined. Finally, add the entire jar of marshmallow creme and beat on high speed for 2-3 minutes until the frosting is incredibly light, fluffy, and smooth.
4. Assemble the Cake:Place one of the cooled chocolate cake layers on a serving plate or cake stand. Spread half of the cooled chocolate ganache over the top of the first layer, leaving a small border around the edge. Top with the second cake layer and spread the remaining ganache over it. Place the third cake layer on top. At this point, you can do a thin "crumb coat" of marshmallow buttercream over the entire cake. Refrigerate for 30 minutes to set the crumb coat. Once chilled, frost the entire cake with the remaining marshmallow buttercream, creating a smooth finish. Do not worry about it being perfect; a rustic look fits this theme wonderfully.
5. Add the Graham Cracker Coating:Gently press the graham cracker crumbs onto the sides of the frosted cake. You can do this by scooping up the crumbs with your hand and carefully patting them against the frosting. To toast the outside of the cake, use a kitchen torch to carefully brown the marshmallow buttercream on the top and sides, giving it that classic campfire marshmallow look.