Go Back
–+ servings
S’mores Cake

S'mores Cake: A Decadent Twist on a Campfire Classic

Experience the rich flavors of s’mores in a delightful cake that's easy to make and perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups Graham cracker crumbs Finely processed
  • 0.5 cups Butter Melted, unsalted
  • 0.25 cups Granulated sugar
  • 0.25 teaspoons Salt Omit if using salted butter
For the Chocolate Cake
  • 1.75 cups All-purpose flour Can substitute gluten-free blend
  • 1.5 cups Granulated sugar
  • 0.75 cups Unsweetened cocoa powder Ensure it's unsweetened
  • 1 teaspoons Baking soda
  • 1 teaspoons Baking powder
  • 0.5 teaspoons Salt
  • 2 large Eggs Room temperature
  • 1 cups Buttermilk Can substitute with milk and vinegar mix
  • 0.5 cups Vegetable oil Can substitute with melted butter
  • 2 teaspoons Vanilla extract
  • 1 cups Hot water
For the Chocolate Ganache
  • 2 cups Semisweet chocolate chips
  • 1 cups Heavy cream Can substitute with evaporated milk
For the Toasted Marshmallow Whipped Cream
  • 10 large Large marshmallows For toasting
  • 1 cups Heavy cream For whipping
  • 0.5 cups Powdered sugar
  • 1 teaspoons Vanilla extract
For the Toasted Marshmallow Graham Cracker Buttercream
  • 1 cups Unsalted butter Room temperature
  • 1 cups Mini marshmallows Toasted
  • 0.5 cups Graham cracker crumbs
  • 2 cups Powdered sugar
  • 0.5 cups Heavy cream Can substitute with milk
  • 1 teaspoons Vanilla extract
  • 0.25 teaspoons Salt

Equipment

  • Oven
  • Mixing bowls
  • 8-inch round cake pans
  • Baking sheet
  • Parchment Paper
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, sugar, and salt. Press into greased cake pans and bake for 4 minutes. Cool before adding cake batter.
  2. In a bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix eggs, buttermilk, oil, and vanilla. Combine mixtures and add hot water. Bake for 23-27 minutes. Cool before frosting.
  3. Heat cream in a saucepan, pour over chocolate chips, and let sit for 5 minutes. Stir until smooth and let cool.
  4. Broil marshmallows on a baking sheet until toasted. Mix with cream to create whipped cream mixture.
  5. Toast mini marshmallows under the broiler. Cream butter, add marshmallows, crumbs, powdered sugar, heavy cream, vanilla, and salt.
  6. Level cake layers, place one layer on a plate, fill with ganache and marshmallow whipped cream. Repeat with the second layer. Apply a crumb coat and chill.
  7. Finalize frosting with marshmallow buttercream, then drizzle ganache over the top and decorate with marshmallows.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 5IUCalcium: 5mgIron: 8mg

Notes

Store the cake in an airtight container in the fridge for up to 2 days, or freeze without whipped cream for up to 2 months.

Tried this recipe?

Let us know how it was!