S'mores Cake Easy Chocolate Toasted Marshmallow Graham Cracker

S’mores Cake is the recipe that Maria makes every summer campfire season and every Fourth of July celebration and every occasion when she wants to create the most completely extraordinary and the most genuinely show-stopping layer cake that captures every single beloved element of the most iconic summer fireside treat — the most deeply rich chocolate, the most beautifully golden toasted marshmallow, and the most satisfyingly crunchy buttery graham cracker — in the most completely magnificent three-layer chocolate cake that is simultaneously the most dramatic-looking and the most deeply delicious celebration cake imaginable.

She bakes three layers of the most intensely moist and the most deeply chocolatey cake, toasts marshmallows under the broiler for the most authentic toasted marshmallow flavor in the most extraordinary frosting, makes the most silky chocolate ganache, and assembles the most beautifully layered result with ganache and toasted marshmallow frosting and golden graham cracker crunchies between each layer and a chocolate drip and torched marshmallows on top.

S’mores Cake is the most easy and deeply extraordinary summer celebration layer cake made with moist chocolate cake toasted marshmallow frosting graham cracker crunchies baked with butter and sugar chocolate ganache and vanilla frosting dam assembled and finished with chocolate drip and kitchen-torched marshmallows. Come follow us on Pinterest where we share beautiful cake recipes and easy celebration favorites from our kitchen every single week.

Why You Will Love This S’mores Cake Recipe

This S’mores Cake recipe is the most completely extraordinary and the most genuinely spectacular summer celebration cake that captures every single most beloved and the most deeply iconic s’more element in the most magnificently layered individual cake slice — the most intensely moist chocolate cake that is genuinely the most richly chocolatey single-bowl cake ever developed, the most authentically toasted marshmallow frosting made with real broiler-toasted mini marshmallows mixed through for the most chewy and the most genuinely campfire-roasted flavor, and the most satisfyingly golden and the most crunchily buttery baked graham cracker crunchies between each layer.

The baked graham cracker crunchies are the single most brilliant and the most completely unexpected layer in the entire s’mores cake assembly. Combining graham cracker crumbs with sugar and melted butter and baking for 8 to 10 minutes creates the most beautifully caramelized and the most satisfyingly crunchy individual crumb cluster that provides the most dramatically contrasting texture within each s’mores cake bite — no soggy graham cracker anywhere in this most extraordinary cake. Our Chocolate Cake makes a beautifully equally moist and equally rich chocolate companion for a complete and wonderful chocolate cake collection.

Ingredients Needed for This S’mores Cake Recipe

For the Moist Chocolate Cake:

2 cups (260g) All-Purpose Flour
2 cups (414g) Granulated Sugar
¾ cup (85g) Natural Unsweetened Cocoa Powder
2 tsp Baking Soda
1 tsp Salt
2 large Eggs
1 cup (240ml) Whole Milk
1 cup (240ml) Vegetable Oil
1½ tsp Pure Vanilla Extract
1 cup (240ml) Hot Water

For the Graham Cracker Crunchies:

¾ cup (100g) Graham Cracker Crumbs (approximately 6 full sheets)
1½ tbsp Granulated Sugar
¼ cup (56g) Unsalted Butter, melted

For the Toasted Marshmallow Frosting:

1¾ cups (392g) Unsalted Butter, room temperature
3¼ cups Marshmallow Fluff
6 cups (690g) Powdered Sugar
1½ cups Mini Marshmallows, toasted under broiler

For the Chocolate Ganache:

9 oz (1½ cups) Semi-Sweet Chocolate Chips
¾ cup (180ml) Heavy Whipping Cream

For the Vanilla Frosting Dam:

¾ cup (168g) Unsalted Butter, room temperature
3 cups (345g) Powdered Sugar
1 tsp Pure Vanilla Extract
1 tbsp Whole Milk or Cream

How to Make This S’mores Cake Recipe

Preheat the oven to 300°F (148°C). Prepare three 8-inch cake pans with parchment circles on the bottom and grease the sides.

For the chocolate cake, whisk all dry ingredients together in a large bowl. Add the eggs, milk, and vegetable oil and mix well. Add the vanilla to the hot water and stir this into the mixture. The batter will be very thin — this is completely correct and produces the most wonderfully moist chocolate cake. Divide evenly between the three pans and bake for 30 to 33 minutes until a toothpick comes out with a few crumbs. Cool completely, cara mia.

For the graham cracker crunchies, increase the oven to 350°F. Combine the graham cracker crumbs, sugar, and melted butter and spread on a lined baking sheet. Bake 8 to 10 minutes then cool completely. Set aside.

For the toasted marshmallow frosting, toast the mini marshmallows under the broiler for approximately 1 minute until golden. Cool completely. Beat the room-temperature butter until smooth. Add the marshmallow fluff and beat until combined. Add the powdered sugar in two additions, beating until smooth. Add the cooled toasted marshmallows and beat until combined.

For the chocolate ganache, heat the heavy cream until it just begins to boil. Pour over the chocolate chips in a bowl. Allow to sit for 3 to 5 minutes then whisk until completely smooth.

For the vanilla frosting dam, beat the butter smooth, add powdered sugar and vanilla and milk and beat until smooth.

To assemble, level the cake layers. Place the first layer on a cake board. Pipe a vanilla frosting dam around the outer edge. Add approximately 6 tablespoons of ganache inside the dam and spread. Add one cup of marshmallow frosting and spread. Add half a cup of graham cracker crunchies. Add the second cake layer and repeat. Add the final cake layer. Refrigerate 30 minutes. Frost the outside with the remaining marshmallow frosting. Press remaining crunchies around the base. Drizzle the remaining cooled and gently reheated ganache as a chocolate drip over the top edges. Arrange mini marshmallows on top and torch with a kitchen torch to the most beautifully golden finish.

How to Serve This S’mores Cake Recipe

Serve cool but not cold for the most beautifully softened marshmallow frosting and the most properly yielding chocolate ganache. Remove from the refrigerator 15 minutes before slicing for the most beautifully perfect serving temperature that allows the most luxuriously soft frosting and the most cleanly sliced individual layers.

Present the whole unsliced cake for the dramatic first reveal of the torched marshmallow top and the chocolate drip sides before slicing for the most completely extraordinary and the most genuinely show-stopping celebration cake moment. Our Matilda’s Chocolate Cake makes a beautifully equally intensely chocolate and equally celebration-worthy companion for a complete and wonderful chocolate cake collection.

How to Store This S’mores Cake Recipe

Store in an airtight container in the refrigerator. The cake is best when served cool but not cold and finished within 3 to 4 days. The graham cracker crunchies soften slightly during refrigerator storage but maintain the most pleasant texture throughout.

Tips to Make This S’mores Cake Recipe

Do not be alarmed by the very thin chocolate cake batter. The most extremely thin batter before baking is completely correct and intentional for this most moist and most deeply chocolate-rich cake. The thinness allows the flour and cocoa to absorb the most moisture during baking rather than drying out, producing the most extraordinarily moist individual cake layer.

Build the vanilla frosting dam around the outer edge of each cake layer before adding the ganache, marshmallow frosting, and graham cracker crunchies. The dam is the most critically important structural element for keeping all the filling layers in the most beautifully defined position rather than seeping out the sides during assembly and refrigeration.

Helpful Notes for This S’mores Cake Recipe

A kitchen torch is the most essential final step for the most authentically s’more-like experience. Torching the mini marshmallows on top of the finished cake right before serving produces the most dramatically beautiful and the most genuinely campfire-authentic golden toasted marshmallow appearance and the most nostalgically perfect s’more aroma.

The chocolate ganache for the drip will have cooled and thickened considerably by the time the cake is fully assembled. Microwave in short 10-second intervals, stirring between each, until it returns to the most properly pourable and the most beautifully flowing drip consistency before applying to the top edge.

Variation of This S’mores Cake Recipe

Maria made a version adding a full cup of mini chocolate chips folded through the chocolate cake batter for the most completely extraordinary and the most deeply indulgent double chocolate s’mores cake. Teresa tried using peanut butter buttercream in place of the vanilla frosting dam for the most completely extraordinary peanut butter s’mores cake with a most deeply extraordinary peanut butter and chocolate and marshmallow combination.

For a white chocolate s’mores variation, substitute the semi-sweet chocolate ganache with white chocolate ganache made from the same quantity of white chocolate chips and heavy cream for the most completely different and the most beautifully contrast-filled white chocolate s’mores cake. Our Triple Chocolate Cake makes a beautifully equally deeply chocolate and equally dramatically layered companion for a complete and wonderful chocolate celebration cake collection.

FAQs About This S’mores Cake Recipe

Why bake the chocolate cake at 300°F rather than 350°F?

The lower 300°F baking temperature is the most specifically designed for the most perfectly even baking of this most intensely liquid chocolate cake batter. The lower temperature allows the most thin batter to set gradually and evenly throughout without the most aggressively fast edge-baking that would occur at higher temperatures, producing the most uniformly moist and the most evenly crumbed individual cake layer with the most minimal doming.

Can I skip the vanilla frosting dam?

The vanilla frosting dam is the most critical structural element for a properly assembled and the most beautifully stable s’mores cake. Without the dam, the ganache and marshmallow frosting filling layers seep out the sides during assembly and refrigeration, producing a sliding and unstable cake. The dam creates the most essential structural wall that contains every most beautiful filling layer most effectively.

How do I torch the marshmallows safely?

Hold the kitchen butane torch at approximately 2 inches above the mini marshmallows placed on top of the finished frosted cake. Move the torch flame in gentle circular motions and avoid holding it stationary in one spot for more than 1 to 2 seconds to prevent complete burning. The marshmallows toast to the most gorgeous golden color most quickly — step back and assess after each pass for the most beautiful individually toasted result.

Conclusion

This S’mores Cake is the most completely extraordinary and the most deeply show-stopping summer celebration cake that makes every gathering feel genuinely and completely spectacular through the most intensely moist chocolate layers and the most authentically toasted marshmallow frosting and the most beautifully golden graham cracker crunchies and the most silky chocolate ganache drip and the most gorgeously torched marshmallow top in every single dramatically layered and completely irresistible s’mores cake slice.

We hope it brings the same deeply joyful summer campfire s’more celebration and the same completely delighted table to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.

S’mores Cake The Most Easy Moist Chocolate Toasted Marshmallow Frosting Graham Cracker Ganache Layer Cake You Will Bake

Author: Nonna Maria
Total Time: 2 hours 40 minutes
Yield: 12 to 14 slices 1x
Diet: Vegetarian

Print Recipe

Description

The most extraordinary S’mores Cake made by preheating oven to 300°F preparing three 8-inch pans whisking 2 cups flour 2 cups sugar 3/4 cup cocoa baking soda and salt adding 2 eggs 1 cup milk and 1 cup oil mixing well adding vanilla to 1 cup hot water stirring in thin batter dividing and baking 30 to 33 minutes cooling completely then baking graham cracker crunchies of crumbs sugar and melted butter at 350°F for 8 to 10 minutes making toasted marshmallow frosting from butter marshmallow fluff powdered sugar and broiler-toasted marshmallows making chocolate ganache from heated cream and chocolate chips making vanilla frosting dam assembling with ganache marshmallow frosting and crunchies between layers chilling 30 minutes frosting outside pressing remaining crunchies adding chocolate drip topping with mini marshmallows and kitchen-torching. A completely extraordinary s’mores layer cake recipe.

Ingredients

Scale

2 cups 260g All-Purpose Flour

2 cups 414g Granulated Sugar

3/4 cup 85g Natural Unsweetened Cocoa Powder

2 tsp Baking Soda

1 tsp Salt

2 large Eggs

1 cup 240ml Whole Milk

1 cup 240ml Vegetable Oil

1 1/2 tsp Pure Vanilla Extract

1 cup 240ml Hot Water

3/4 cup 100g Graham Cracker Crumbs

1 1/2 tbsp Granulated Sugar for crunchies

1/4 cup 56g Unsalted Butter melted for crunchies

1 3/4 cups 392g Unsalted Butter room temperature for frosting

3 1/4 cups Marshmallow Fluff

6 cups 690g Powdered Sugar

1 1/2 cups Mini Marshmallows toasted

9 oz 1 1/2 cups Semi-Sweet Chocolate Chips

3/4 cup 180ml Heavy Whipping Cream

3/4 cup 168g Unsalted Butter room temperature for dam

3 cups 345g Powdered Sugar for dam

1 tsp Pure Vanilla Extract for dam

1 tbsp Milk for dam

Instructions

1. Preheat oven to 300°F 148°C. Prepare three 8-inch pans with parchment and greased sides.

2. Whisk all cake dry ingredients in large bowl. Add eggs milk and oil mix well. Add vanilla to hot water stir into batter. Batter will be very thin.

3. Divide evenly. Bake 30 to 33 minutes until toothpick few crumbs. Cool completely.

4. Increase oven to 350°F. Combine crumbs sugar and melted butter. Spread on lined sheet. Bake 8 to 10 minutes. Cool.

5. Toast mini marshmallows under broiler 1 minute until golden. Cool completely.

6. Beat butter smooth. Add marshmallow fluff. Beat. Add powdered sugar in two additions. Add toasted marshmallows. Beat combined.

7. Heat cream to just boiling. Pour over chocolate chips. Rest 3 to 5 minutes. Whisk smooth.

8. Beat vanilla frosting dam butter smooth add powdered sugar vanilla and milk beat smooth.

9. Level cake layers. Assemble with vanilla dam ganache marshmallow frosting and crunchies between each layer. Refrigerate 30 minutes.

10. Frost outside with marshmallow frosting. Press crunchies around base. Drizzle chocolate drip. Torch mini marshmallows on top.

Prep Time: 2 hours
Cook Time: 40 minutes
Category: Dessert, Cake, Celebration, Summer
Method: Baking, Broiling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 1193
Sugar: 134g
Sodium: 413mg
Fat: 61g
Saturated Fat: 35g
Unsaturated Fat: 22g
Trans Fat: 2g
Carbohydrates: 164g
Fiber: 3g
Protein: 7g
Cholesterol: 130mg

Keywords: smores cake, easy chocolate smores cake recipe toasted marshmallow frosting graham cracker crunchies ganache, best s’mores layer cake celebration, chocolate marshmallow graham cracker cake

Author
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Maria Rossi

Maria Rossi specializes in delicious pizzas tailored to dietary needs. Whether gluten-free, vegan, or alternative recipes, Maria is dedicated to making pizza accessible and enjoyable for everyone. Her innovative approach blends health and flavor, proving that dietary restrictions don’t mean compromising on taste.