S’mores Cake

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This S’mores Cake is an amazing combination of moist chocolate cake, toasted marshmallow buttercream, graham cracker crunchies and chocolate ganache! If you’re a s’mores lover, this cake is definitely for you!

What makes up a S’mores Cake

When it comes to summer evenings, one of the best things is a s’more. The graham crackers, the chocolate, the toasty marshmallows – what’s not to love? In this S’mores Cake, all those components come together to make an amazing cake inspired by the tasty classic treat.

In this cake, you’ll find these yummy layers:

  • Moist Chocolate Cake – Based on my Best Moist Chocolate Cake recipe, this cake is an all-time favorite and has dozens of amazing reviews. It’s moisture and intense chocolate flavor make it perfect for this cake.
  • Toasted Marshmallow Frosting – The frosting uses both marshmallow fluff and toasted marshmallows. The toasted marshmallows are toasted right in the oven, cooled and then broken apart to be added to the frosting. So good!
  • Graham Cracker Crunchies – Graham cracker crumbs are combined with some sugar and melted butter and then toasted to create little crunchies.
  • Chocolate Ganache – With this cake being modeled after s’mores, some form of melty chocolate needed tone included and chocolate ganache is about close as you get!
A slice of S'mores Cake with a fork on a white plate and the remaining S'mores Cake on a cake stand

How to make a S’mores Cake

To start, you’ll make the chocolate cake. It’s pretty much a one bowl chocolate cake that comes together super quickly. All you really need is a whisk – no need to pull out the mixer. And don’t be afraid by the thin batter. It’s absolutely correct and makes the most wonderful chocolate cake.

The next thing you’ll put together are the graham cracker crunchies. Just mix together the crumbs, sugar and butter and bake for 8-10 minutes and you’re ready to go.

A slice of S'mores Cake with a bite removed and a fork on a white plate

Making the toasted marshmallow frosting is much like making any other buttercream, but perhaps even simpler. Combine butter with marshmallow fluff and powdered sugar, then add the toasted marshmallows. The marshmallows are toasted in the oven and added to the frosting. They add some authentic toasted marshmallow flavor and a little bit of chewiness to the frosting.

The chocolate ganache is next. Heat the cream and pour it over the chocolate chips and allow the heat from the cream to melt the chocolate. Whisk until smooth and you’ve got your ganache.

The final thing to make is the vanilla frosting. While the marshmallow buttercream is relatively thick, I wanted to be sure that everything stayed in place and that the cake remained stable. The best way to do this is to ensure you have a thick, stable frosting to create the dam with. I talk more about cake dams in this post on how to build a cake, if you’re interested in understanding that more. But once you’ve got your vanilla frosting ready, it’s finally time to build the cake!

A full S'mores Cake topped with marshmallows and chocolate drip on a cake stand

There are two filling layers between the three cake layers. It starts with a layer of ganache, then the toasted marshmallow frosting and finally the graham cracker crumbs. All of that is held in place by the vanilla frosting dam.

Once all the layers are together, frost the outside of the cake with the rest of the marshmallow frosting, press some remaining graham cracker crunchies around the bottom, then add your chocolate drip with the remaining chocolate ganache. The finishing touch is to add the toasted marshmallows around the top of the cake and use a kitchen torch to toast them (I use this butane torch).

A slice of S'mores Cake with a fork on a white plate

Best S’mores Cake

The final S’mores Cake is truly a thing to behold. It’s beautiful on the outside and FULL of flavor on the inside! You’ve got all the necessary s’mores components right inside the layers of the cake – it’s like eating a s’more right there!

Despite a lot of steps, each layer is really quite simple to put together and it comes together easily. It’s fun to make and will certainly impress a crowd. This is the perfect cake for summer and I hope you enjoy it!

A full S'mores Cake topped with marshmallows and chocolate drip on a cake stand
A slice of S'mores Cake with a fork on a white plate

More Great S’mores Treats

S’mores Cupcakes
S’mores Cheesecake
S’mores Ice Cream Cake
Mini S’mores Cheesecakes
S’mores Ice Cream Bars

Print
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A full S'mores Cake topped with marshmallows and chocolate drip on a cake stand
Recipe

Smores Chocolate Cake

  • Author: Life, Love and Sugar
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This S’mores Cake is an amazing combination of moist chocolate cake, toasted marshmallow buttercream, graham cracker crunchies and chocolate ganache! If you’re a s’mores lover, this cake is definitely for you!


Ingredients

Chocolate Cake

  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) hot water

Graham Cracker Crunchies

  • 3/4 cups (100g) graham cracker crumbs (about 6 full sheet graham crackers)
  • 1 1/2 tbsp (20g) sugar
  • 1/4 cup (56g) unsalted butter, melted

Toasted Marshmallow Frosting

  • 1 3/4 cups (392g) unsalted butter, room temperature
  • 3 1/4 cups marshmallow fluff*
  • 6 cups (690) powdered sugar
  • 1 1/2 cups mini marshmallows

Chocolate Ganache

  • 9 oz (1 1/2 cups) semi-sweet chocolate chips
  • 3/4 cup (180ml) heavy whipping cream

Vanilla frosting

  • 3/4 cup (168g) unsalted butter, room temperature
  • 3 cups (345g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk or cream

Instructions

To make the chocolate cake:

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, milk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well. The batter will be very thin.
5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.

To make the graham cracker crunchies:

7. When the cakes are cooled and you’re ready to build the cake, preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
8. Combine the graham cracker crumbs, sugar and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
9. Bake for 8-10 minutes, then allow to cool. Set aside.

To make the toasted marshmallow frosting:

10. To make the frosting, toast the marshmallows under the broiler for about 1 minute, or until toasted. Remove from the oven and set aside to allow them to cool completely.
11. Add the butter to a large mixer bowl and beat until smooth.
12. Add the marshmallow fluff to the butter and beat until well combined.
13. Add about half of the powdered sugar to the butter mixture and mix until well combined and smooth.
14. Add the remaining powdered sugar and mix until well combined and smooth.
15. Add the cooled toasted marshmallows and mix until well combined. If the marshmallows are quite sticky, break them apart into smaller pieces before adding them to the frosting. Set aside.

To make the chocolate ganache:

16. Add the chocolate chips to a medium sized bowl.
17. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips.
18. Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth. Set aside.

To make the vanilla frosting:

19. Add the butter to a large mixer bowl and beat until smooth.
20. Add about half of the powdered sugar and mix until well combined and smooth.
21. Add the vanilla extract and cream and mix until well combined.
22. Add the remaining powdered sugar and mix until well combined and smooth.

To build the cake:

23. Remove cake domes from the tops of the cake with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
24. Place the first layer of cake on a cake plate or cardboard cake circle. Pipe a dam of vanilla frosting around the outer edge of the cake. This dam will help keep all of the filling in place so that nothing seeps out or doesn’t stay in place.
25. Add about 6 tablespoons of chocolate ganache to the top of the cake and spread it into an even layer.
26. Add one cup of marshmallow frosting to the top of the ganache and spread into an even layer.
27. Add 1/2 a cup of graham cracker crunchies to the top of the frosting and spread evenly.
28. Add the second layer of cake, another dam of vanilla frosting, then another layer of ganache, marshmallow frosting and graham cracker crunchies.
29. Top the cake with the final layer of chocolate cake. Refrigerate the cake for about 30 minutes or so to make sure everything is stable.
30. Use the remainder of the marshmallow frosting to frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
31. Press the remaining graham cracker crunchies into the bottom part of the cake.
32. Use the remainder of the chocolate ganache to add the chocolate drip to the cake. See my tutorial for how to make a chocolate drip cake. It will have cooled off by now, so you’ll want to carefully heat it back up in the microwave.
33. Add some mini marshmallows to the top of the cake and use a kitchen torch to toast them.
34. Refrigerate cake until ready to serve. Cake is best when stored in an air tight container. Serve cool, but not cold and finish leftovers within 3-4 days.


Notes

*I used almost all of two 7 oz jars of marshmallow fluff

Nutrition

  • Serving Size: 1 Slice
  • Calories: 1193
  • Sugar: 133.9 g
  • Sodium: 412.5 mg
  • Fat: 61 g
  • Carbohydrates: 164.4 g
  • Protein: 6.6 g
  • Cholesterol: 130.1 mg

Categories

Enjoy!

Marshmallow buttercream modified from Cookies and Cups

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141 Comments
  1. Laura

    Currently making this cake now! Would love to know what method you used to get the toasted marshmallows into the bowl for the icing. Mine were so sticky! It took me probably 10 minutes to get them from the cookie sheet and into the bowl because they just kept sticking to my fingers.






  2. Ryne Orechia

    I’ve made this recipe about 4 times now and every time it comes out flawless. The chocolate cake recipe is honestly the best I have baked. Assembly is easy to follow and the finished product always gets compliments. Love the recipe, love the procedure. Thank you so much for sharing!






  3. Nicole

    This recipe was delicious! Also my first time making a cake from scratch and all the other components as well! There are many steps but very simple, and the ingredients are pretty basic. This cake is a must try, if your a s’mores lover for sure! My family couldn’t believe how delicious it was and how great it looked, they thought I purchased from a bakery!






    1. Lindsay

      Yes, you can. The marshmallows will soften a little bit rather than staying crispy from toasting them. But otherwise it’ll be fine.

  4. lesly

    hi! i will be making this cake soon- it looks so delicious. i am making three tiers of it and am wondering if you could help me! i need this recipe for three 6” layers as well as three 10” layers. thank you:)

    1. Lindsay

      For a 6 inch cake, you should be able to cut it in half. I haven’t made a 10 inch, but I’m guessing you would double it.

  5. Brandi

    How far ahead could I make the cake layers and either freeze or refrigerate? I want to make this for my daughter’s birthday and I’m wondering if the cake layers would be okay wrapped in plastic wrap in the fridge for a few days or if it’s better to freeze them?

    1. Lindsay

      This is a super moist cake, so it does very well. If it’s going to be more than a day or two though, I might freeze it.

  6. Samantha

    I love your chocolate cake recipe, so I’m excited to try this next! Just curious what the difference is between the milk in this recipe versus buttermilk in the original chocolate cake recipe? Thanks for the help!

    1. Lindsay

      You can honestly use either. The buttermilk is going to make the cake a little bit more tender, but the cake is already so tender it isn’t entirely necessary. And since most people don’t just have buttermilk sitting around, milk seems easiest. Glad you enjoyed the chocolate cake!

  7. Dawn

    Worked out great. I used hot coffee instead of hot water. The marshmallow icing is thick. Thankfully someone else mentioned using a little cream. Next time I am going to make double the Graham cracker because that stuff was good! I also learned that my ganache should be thinner. But that’s ok. It was my first time making it.






  8. Grace

    How did you work with the marshmallow frosting? It was super thick and sticky. I struggled to spread it. Ended up just globbing it on.😂 Would love some tips for next time.

      1. Grace

        More cream? I didn’t see any cream in the marshmallow frosting recipe (just in the vanilla frosting recipe). Was I supposed to use cream? Thanks!

      2. Lindsay

        Sorry, I didn’t look at the recipe before I responded to your question. I just assumed there was some cream in it because my frostings usually include that. I guess my point is that if your frosting is a little thick and hard to work with, the cream could help. It may still be a little sticky but it still may be easier to work with. I hope that helps! Sorry to have been confusing.

  9. Tammy H

    This is a great cake! I HIGHLY recommend when building, top the bottom 2 layers separately and chill til firm before stacking

  10. Christina

    My daughter used this as one of her school projects. Followed directions and loved the cake but would change the amount of frosting and sugar. The whole family loved the chocolate cake and it will now be a family favorite. Thank you for sharing.






  11. Erin

    Ok- this recipe is amazing! I did cut back a little on the sugar in the cake. But everything else I followed to a “T.” I ended up not needing about half of the frosting (both vanilla and marshmallow), and I didn’t use all of the ganache either (there was just no room for more)! But- this got rave reviews from family and friends! Just perfect! Thanks for sharing!






    1. Lindsay

      It’s been a little while since I made it so it’s hard for me to remember exactly, but it should be very buttercream like. There will be a little stickiness to it because of the marshmallows.

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29