S’mores Cake Recipe – A Gooey, Chocolatey Twist on a Classic Favorite

✨ Introduction

If you love the ooey-gooey, chocolatey, marshmallowy goodness of a classic campfire s’more, you are going to fall head over heels for this S’mores Cake. Layers of moist chocolate cake, rich ganache, fluffy marshmallow frosting, and crunchy graham crackers come together in a dessert that’s nostalgic, decadent, and stunning enough for any celebration. It’s the perfect twist on your favorite fireside treat — without the smoke!

🍽️ Servings & Time

• Yield: 10–12 servings
• Prep Time: 30 minutes
• Bake Time: 30–35 minutes
• Assembly Time: 30 minutes
• Total Time: ~1 hour 30 minutes

🛒 Ingredients

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Ganache:

• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy cream

For the Marshmallow Frosting:

• 1 cup granulated sugar
• 4 large egg whites
• ½ tsp cream of tartar
• 1 tsp vanilla extract

Additional Layers:

• 1 ½ cups graham cracker crumbs
• Extra graham crackers for decorating
• Mini marshmallows (optional for topping)

🧑‍🍳 Equipment Needed

• 2 round 8-inch or 9-inch cake pans
• Stand mixer or hand mixer
• Mixing bowls
• Whisk
• Saucepan (for ganache)
• Candy thermometer (optional, for frosting)
• Kitchen torch (optional but amazing!)

🍳 Instructions

1. Bake the Chocolate Cake:

• Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
• In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• Add eggs, milk, oil, and vanilla. Beat until smooth.
• Gradually stir in boiling water (batter will be thin — that’s good!).
• Divide between pans and bake 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely.

2. Make the Ganache:

• Heat cream in a saucepan until just simmering. Pour over chopped chocolate and let sit 2 minutes. Stir until silky smooth. Set aside to thicken slightly.

3. Make the Marshmallow Frosting:

• In a heatproof bowl, combine egg whites, sugar, and cream of tartar.
• Set over simmering water (double boiler method) and whisk constantly until sugar is dissolved and mixture is warm (about 160°F if using a thermometer).
• Transfer to mixer and whip on high speed until stiff, glossy peaks form. Beat in vanilla.

4. Assemble the Cake:

• Place one cake layer on a serving plate. Spread a layer of ganache, sprinkle graham cracker crumbs, and add a thick layer of marshmallow frosting.
• Repeat with the second cake layer. Frost the outside with marshmallow frosting.
• Press extra graham crackers onto the sides and top.
• Optional: Torch the frosting lightly for that true s’mores campfire vibe!

🔁 Variations

• Peanut Butter S’mores Cake: Add a peanut butter ganache layer!
• Triple Chocolate S’mores: Use chocolate marshmallows and chocolate graham crackers.
• Mini S’mores Cakes: Make individual mini cakes using ramekins.

🧊 Storage Tips

• Fridge: Store covered in the fridge for up to 4 days.
• Room Temp: Okay for about 6–8 hours if serving the same day.
• Freeze: Freeze unfrosted cake layers for up to 2 months.

❓ Frequently Asked Questions

Can I use store-bought marshmallow fluff instead?
Yes! It’s faster, but homemade frosting tastes more authentic and toasts better.

Do I need a kitchen torch?
Not required, but it adds that irresistible roasted marshmallow flavor and look!

Can I make this ahead?
Yes — bake the cake layers a day ahead, then assemble and frost the day you serve for freshest results.

Adam

S’mores Cake Recipe – A Gooey, Chocolatey Twist on a Classic Favorite

If you love the ooey-gooey, chocolatey, marshmallowy goodness of a classic campfire s’more, you are going to fall head over heels for this S’mores Cake. Layers of moist chocolate cake, rich ganache, fluffy marshmallow frosting, and crunchy graham crackers come together in a dessert that’s nostalgic, decadent, and stunning enough for any celebration. It’s the perfect twist on your favorite fireside treat — without the smoke!

Print Recipe
Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Assembly Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Ingredients
Equipment
Method
Notes

Ingredients

  

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Ganache:

• 8 oz semi-sweet chocolate chopped
• 1 cup heavy cream
• For the Marshmallow Frosting:
• 1 cup granulated sugar
• 4 large egg whites
• ½ tsp cream of tartar
• 1 tsp vanilla extract

Additional Layers:

• 1 ½ cups graham cracker crumbs
• Extra graham crackers for decorating
• Mini marshmallows optional for topping

✨ Kitchen Essentials You’ll Love

Quick picks I trust for better results, faster prep, and easier cleanup.

• 🍳

  Lodge Seasoned Cast Iron Skillet

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• ⚡

  Instant Pot Duo Plus 9-in-1 Electric

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• 🔥

  CHEFMAN Digital Air Fryer XL 10L

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Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Equipment

• 2 round 8-inch or 9-inch cake pans
• Stand mixer or hand mixer
• Mixing bowls
• Whisk
• Saucepan (for ganache)
• Candy thermometer (optional, for frosting)
• Kitchen torch (optional but amazing!)

Method

 

Bake the Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Beat until smooth.
4. Gradually stir in boiling water (batter will be thin — that’s good!).
5. Divide between pans and bake 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely.

Make the Ganache:

1. Heat cream in a saucepan until just simmering. Pour over chopped chocolate and let sit 2 minutes. Stir until silky smooth. Set aside to thicken slightly.
2. Make the Marshmallow Frosting:
3. In a heatproof bowl, combine egg whites, sugar, and cream of tartar.
4. Set over simmering water (double boiler method) and whisk constantly until sugar is dissolved and mixture is warm (about 160°F if using a thermometer).
5. Transfer to mixer and whip on high speed until stiff, glossy peaks form. Beat in vanilla.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a layer of ganache, sprinkle graham cracker crumbs, and add a thick layer of marshmallow frosting.
2. Repeat with the second cake layer. Frost the outside with marshmallow frosting.
3. Press extra graham crackers onto the sides and top.

Optional: Torch the frosting lightly for that true s’mores campfire vibe!

Notes

🔁 Variations
Peanut Butter S’mores Cake: Add a peanut butter ganache layer!

Triple Chocolate S’mores: Use chocolate marshmallows and chocolate graham crackers.

Mini S’mores Cakes: Make individual mini cakes using ramekins.

🧊 Storage Tips
Fridge: Store covered in the fridge for up to 4 days.

Room Temp: Okay for about 6–8 hours if serving the same day.

Freeze: Freeze unfrosted cake layers for up to 2 months.

❓ Frequently Asked Questions
Can I use store-bought marshmallow fluff instead?
Yes! It’s faster, but homemade frosting tastes more authentic and toasts better.

Do I need a kitchen torch?
Not required, but it adds that irresistible roasted marshmallow flavor and look!

Can I make this ahead?
Yes — bake the cake layers a day ahead, then assemble and frost the day you serve for freshest results.