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S'mores Cake Recipe

Cook Time 1 hour 30 minutes
Servings 12

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

Make your cake layers a day ahead — the crumb settles overnight and they're much easier to frost when cold. The graham cracker crunchies will soften slightly as the cake sits in the fridge, but the flavor only gets better. Store leftovers in an airtight container in the refrigerator for up to 4 days.