S’mores Cake Recipe
It’s as if someone took my beloved campfire treat and decided to turn it into something even better. Layers of moist chocolate cake. Toasted marshmallow buttercream frosting. Graham cracker crunchies. Chocolate ganache dripping down the sides. Okay, I’ll stop — you get it. It’s over the top, super indulgent, and oh-so worth it.
What Makes This S’mores Cake So Dang Special
Unlike some chocolate cake recipes out there, this cake is constructed differently. Every ingredient is chosen with care and serves a purpose to transport you right back to licking sticks of toasted marshmallows over the campfire. Here’s what makes it so special:
The chocolate cake layers are moist, tender, and packed with deep chocolate flavor. They’re sturdy enough to handle all of the add-ons without crumbling away.
The toasted marshmallow buttercream frosting is so deliciously light, whipped, and fluffy with just the slightest hint of smokiness from actually TOASTING the marshmallows before adding them to the frosting.
Bake the Cake Layers
Like any layer cake, it’s helpful to prep the cakes the day before you want to assemble your s’mores cake. Bake your cakes, then wrap them tightly in plastic wrap and store in the fridge overnight.
Toast the Marshmallows
Broil the marshmallows until golden brown and caramelized. Set aside to cool completely, then blend into your buttercream frosting. Keep a close eye on the marshmallows as they toast — this happens FAST.
Assemble the Cake
Once your cake layers have cooled completely, you’re ready to start assembling! Layer on the chocolate cake layers, then buttercream frosting, graham cracker crunchies, and repeat. I like to chill my cake between layers if anything starts to feel too soft.
Pour on the Ganache
Allow your chocolate ganache to cool to about 90–95°F before pouring over the cake. If the ganache is too warm, it will simply drip right off. If it’s too cold, it will just stay where you put it and not create that beautiful dripping effect we all know and love. Use a spoon to help guide the ganache around the sides of the cake.
Make Ahead Tip
You can bake the cake layers up to two days in advance. Wrap the completely cooled cake layers tightly in plastic wrap and store at room temperature until ready to fill.
Store cake in the refrigerator for up to 4 days.
Freeze cake for up to 2 months. Allow cake to thaw overnight in the refrigerator or at room temperature for a few hours before serving.
If you try this cake recipe, PLEASE snap a photo and share it with me on Instagram using @cookieandkate or tag #cookieandkate. I love seeing your creations!
Enjoy!
Cookie and Kate
Recipe Details
S’mores Cake Recipe
Servings: 12 slices Prep Time: 60 Minutes Cook Time: 40 Minutes
Ingredients
Chocolate Cake Layers
2 cups (240g) all-purpose flour 1 cup (120g) unsweetened cocoa powder, spooned & leveled 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup (227g) unsalted butter, melted and cooled 1½ cups (300g) granulated sugar 1 cup (227g) vegetable oil 2 large eggs, at room temperature 2 teaspoons vanilla extract 1 cup (240ml) hot coffee or hot water
Toasted Marshmallow Buttercream Frosting
16 large marshmallows 3 cups (360g) powdered sugar, spooned & leveled ½ cup (113g) unsalted butter, softened 1 teaspoon vanilla extract
Graham Cracker Crunchies
1 cup (120g) finely crushed graham crackers (see note below) 2 tablespoons (28g) unsalted butter, melted 2 tablespoons packed light brown sugar
Chocolate Ganache
½ cup (120g) heavy cream 8 ounces (227g) semi-sweet chocolate, chopped
Instructions
Chocolate Cake Layers
Heat oven to 350°F (177°C). Grease three 8-inch cake pans with cooking spray, line with parchment paper, then grease again. Set aside.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Add melted butter, sugar, oil, eggs, and vanilla to a large bowl or measuring cup. Whisk until smooth.
Pour wet ingredients into dry ingredients and whisk until combined. Add hot coffee (or water) and whisk until smooth.
Pour batter evenly among prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool completely in pans set over a wire rack. The cakes can be baked and stored at room temperature overnight.
Toasted Marshmallow Buttercream Frosting
Preheat the broiler. Place marshmallows on a large baking sheet. Broil for 1–2 minutes or until golden brown and toasted. Keep a close eye on the marshmallows as they toast — this happens quickly!
Allow marshmallows to cool slightly, then add to the bowl of a stand mixer fitted with a whisk attachment. Whip until melted and smooth.
Add powdered sugar, butter, and vanilla to the bowl with the melted marshmallows. Whip on low speed until powdered sugar is incorporated. Increase speed to high and whip until light and fluffy.
Graham Cracker Crunchies
Preheat oven to 350°F (177°C). Combine graham crackers, melted butter, and brown sugar until combined.
Bake for 5–7 minutes, or until golden brown and toasted. Allow to cool completely before topping cake.
Chocolate Ganache
Heat heavy cream in a small saucepan over medium-low heat. Once simmering, pour over chopped chocolate and let sit for 2 minutes.
Whisk chocolate and cream together until smooth. Allow to cool before pouring over cake.
Assemble the Cake
Place the first cake layer on your cake stand or serving plate. Spread about 1 cup of toasted marshmallow frosting over the top of the cake layer.
Sprinkle with about ⅓ cup of graham cracker crunchies, then top with another cake layer. Repeat steps 1–3.
Pour chocolate ganache over the top of the cake and use a spoon to guide the ganache around the sides of the cake. Serve immediately or store in the refrigerator for up to 4 days.
S'mores Cake Recipe
Ingredients
- 2 cups All-purpose flour
- 0.8 cups Unsweetened cocoa powder
- 2 cups Granulated sugar
- 1 tsp Baking Powder
- 2 tsp Baking Soda
- 1 tsp Salt
- 2 Eggs Large
- 1 cup Buttermilk
- 0.5 cups Vegetable Oil
- 2 tsp Vanilla extract
- 1 cup Hot coffee or Hot water
- 16 Marshmallows Large
- 1.5 cups Unsalted butter Softened
- 3 cups Powdered sugar
- 2 tbsp Heavy cream
- 1.5 Cups Graham crackers Finely crushed
- 4 tbsp Unsalted butter Melted (for crunchies)
- 2 tbsp Brown sugar (for crunchies)
- 8 Ounces Semi-sweet chocolate Finely chopped
- 1 cup Heavy cream (for ganache)
Instructions
- Prep your pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 0.8 cups unsweetened cocoa powder, 2 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoons baking powder, and 1 teaspoons salt until well combined.
- Add the wet ingredients: Add 2 large eggs, 1 cups buttermilk, 0.5 cups vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients and mix on medium speed until smooth. Slowly pour in the 1 cups hot coffee or hot water and mix until just combined — the batter will be thin, and that's perfectly normal.
- Bake the cake layers: Divide the batter evenly among the three prepared pans. Bake for 30–33 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the layers: Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before assembling. For best results, wrap and refrigerate overnight.
- Toast the marshmallows: Spread 16 large marshmallows on a foil-lined baking sheet. Place under the broiler for 1–1m 30s, watching closely, until the tops are deeply golden and caramelized. Let cool for 5 minutes.
- Make the marshmallow buttercream: Beat 1.5 cups unsalted butter, softened on high speed until light and fluffy, about 3 minutes. Add 3 cups powdered sugar one cup at a time, mixing well after each addition. Fold in the toasted marshmallows and 2 tablespoons heavy cream, then beat on high for another 2 minutes until smooth and fluffy.
- Make the graham cracker crunchies: Preheat oven to 325°F if needed. Combine 1.5 cups graham crackers, finely crushed, 4 tablespoons unsalted butter, melted (for crunchies), and 2 tablespoons brown sugar (for crunchies) in a bowl and stir until the crumbs are evenly coated. Spread on a baking sheet and bake for 10–11 minutes until golden and crisp. Let cool completely.
- Make the chocolate ganache: Heat 1 cups heavy cream (for ganache) in a small saucepan over medium heat until it just begins to simmer. Pour over 8 ounces semi-sweet chocolate, finely chopped in a heatproof bowl and let sit for 2 minutes, then stir until completely smooth. Let cool to about 90–95°F before using.
- Assemble the cake: Place the first cake layer on your serving plate. Spread a generous layer of marshmallow buttercream on top, then sprinkle over a layer of graham cracker crunchies. Repeat with the second layer. Place the final layer on top and frost the outside of the cake with the remaining buttercream.
- Add the ganache drip: Pour the cooled ganache over the top of the cake, using a spoon or squeeze bottle to guide it over the edges into a drip. Let it set for 15–20 minutes before slicing and serving.
Notes
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