S’MORES CAKE RECIPE

S’MORES CAKE RECIPE

Moist graham cracker cake layers filled with smooth milk chocolate ganache and coated in a creamy marshmallow buttercream.

• Prep Time 15 minutes
• Bake Time 30 minutes
• Total Time 45 minutes

INGREDIENTS

GRAHAM CRACKER CAKE

• 12 full sheets of graham crackers crushed into a fine powder (approximately 1 and ½ cups)
• 1 and ½ cups (180g) all-purpose flour be sure to measure properly
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (227g) unsalted butter softened to room temperature
• 1 cup (200g) firmly packed light brown sugar
• ½ cup (100g) granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240g) sour cream or full-fat Greek yogurt1 at room temperature

CHOCOLATE GANACHE FILLING

• 8 ounces (225g) quality milk chocolate2 chopped or broken into pieces
• ½ cup (120mL) heavy cream
• 1 Tablespoon (14g) unsalted butter

MARSHMALLOW BUTTERCREAM

• 1 cup (227g) unsalted butter softened to room temperature
• 1-7 ounce container marshmallow creme
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 and ½ cups (420g) powdered sugar

GARNISH (OPTIONAL)

• mini marshmallows
• large marshmallows
• large graham cracker pieces
• crushed graham crackers

INSTRUCTIONS

GRAHAM CRACKER CAKE

1. Preheat the oven to 350ºF (177ºC). Generously grease and flour (or use homemade cake release) two 8″ round cake pans.

2. In a medium size bowl, toss together the graham cracker crumbs, flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream both sugars and butter until light and fluffy (approximately 3 minutes). Add the eggs one at a time, insuring each egg is completely combined before adding the next, and beat on medium speed until smooth. Add the vanilla, and beat again until combined. Scrape down the sides and bottom of the bowl with a spatula.

4. Reduce mixer speed to low and slowly add the graham cracker in 2 additions, alternating with the sour cream or yogurt. Beat until completely combined.

5. Pour the batter evenly between the two prepared cake pans. Bake for 32-36 minutes or until a toothpick inserted in the center comes out mostly clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.

CHOCOLATE GANACHE FILLING

1. Place the chocolate and butter into a medium size bowl. Set aside.

2. In a small saucepan over medium heat or in the microwave, heat the heavy cream to steam. Remove from heat and immediately pour over the bowl of chocolate and butter.

3. Allow the mixture to sit for a few minutes, then carefully stir mixture until all of the chocolate is melted. Allow to cool completely at room temperature before using.

MARSHMALLOW BUTTERCREAM

1. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and fluffy. Add the marshmallow creme and beat on high until smooth (approximately 2 minutes).

2. With the mixer on low, add the vanilla extract, salt, and powdered sugar. Increase mixer speed to medium and beat until completely combined (approximately 1 minute).

ASSEMBLE THE CAKE

1. Trim the cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. I like to slice each layer in half to make a 4-layer cake, but you can keep it two layers if you prefer.

2. Place one layer of cake on a cake stand or plate, cut side up. Create a well for the ganache by piping a line of marshmallow buttercream around the edge of the cake layer, then fill the inside of the cake with the ganache. Place another layer of cake on top, cut side down. Repeat until you have used all of the layers.

3. Create a crumb coat on the cake by coating it in a thin layer of marshmallow buttercream. Refrigerate the cake for about 15-20 minutes to make it sturdy enough to frost with the final layer of marshmallow buttercream.

4. When your cake is fully coated in buttercream, use an offset spatula to spread the remaining ganache onto the top of the cake, allowing it to drip down the sides, if desired. Before the ganache sets, add additional garnish, if desired.

5. Once the ganache has set, use a kitchen torch to toast the marshmallows, if desired. Slice and serve once ganache is totally set. Leftovers stay fresh, covered at room temperature up to 3 days and in the refrigerator up to 5 days.

6. Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months.

NOTES

1. Sour cream or yogurt: it is imperative to use full-fat dairy in this recipe to insure proper results and moisture.

2. Milk chocolate: I like milk chocolate here since it pairs well with the graham cracker cake and marshmallow frosting, but you can use semi-sweet or dark chocolate here if you prefer. You can use chocolate chips, but will get the smoothest ganache with bar chocolate.

3. Marshmallow buttercream: the ratios of marshmallow to butter in this recipe do not lend well to torching the whole cake.

NUTRITION DISCLOSURE

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1slice | Calories: 825kcal | Carbohydrates: 99g | Protein: 6g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 513mg | Potassium: 186mg | Fiber: 2g | Sugar: 76g | Vitamin A: 1290IU | Vitamin C: 0.2mg | Calcium: 155mg | Iron: 2mg

Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions with images. Enjoy this meal!

S’MORES CAKE RECIPE

Moist graham cracker cake layers filled with smooth milk chocolate ganache and coated in a creamy marshmallow buttercream.

WHY THIS IS THE BEST S’MORES CAKE

When I think about drippy, gooey s’mores loaded with melted milk chocolate and toasted marshmallows oozing out of the sides, I can’t help but think that my favorite part is always the graham cracker.

​Not only does it hold the whole thing together, but it starts out crunchy and then gets soft where the insides start to soak into the cookie… It’s just so hard to resist!

That’s why when I developed my s’mores cupcake recipe, I focused on a graham cracker cupcake base as opposed to a chocolate one, and I’ve never regretted that.

This s’mores cake is no different: we’re taking the classic s’mores flavors and putting them into the perfect ratios so that every single bite of this s’mores cake tastes just like an actual s’more.

Plus, the graham cracker cake has such a unique texture that I think you’re going to adore. This smores cake has lived on my site since 2017 (as part of my Cake of The Month series), and it is always a hit. I love making it for special occasions in the summer and I think you’re going to love having this irresistible cake recipe in your back pocket, too!

S’MORES LAYER CAKE INGREDIENTS

There are three components to this cake: the graham cracker cake, the milk chocolate ganache filling, and the marshmallow buttercream. See below for ways to change up which flavors go where, if you’re interested in making this delicious cake another way.

GRAHAM CRACKER CAKE LAYERS

While a lot of graham cracker cake recipes use whole wheat flour to bring the graham flavor, we’re using actual graham crackers alongside all-purpose flour to make the flavor authentic.

For the graham cracker cake, you will need:

• graham crackers
• all-purpose flour
• baking powder
• baking soda
• salt
• unsalted butter
• light brown sugar
• granulated sugar
• large eggs
• vanilla extract
• sour cream or full-fat Greek yogurt

MILK CHOCOLATE GANACHE FILLING

Before you ask, YES, you can use semi-sweet or dark chocolate for the ganache filling, but I like to use milk chocolate because it sticks with the traditional flavor profile.

For the milk chocolate ganache, you will need:

• milk chocolate
• heavy cream
• unsalted butter

MARSHMALLOW BUTTERCREAM FROSTING

This marshmallow buttercream is so flavorful and fluffy. It’s the perfect topping for this s’mores cake!

For the marshmallow buttercream, you will need:

• unsalted butter
• marshmallow creme
• vanilla extract
• salt
• powdered sugar

HOW TO MAKE THIS ULTIMATE S’MORES CAKE

You’re going to start by making the graham cracker cake layers. While it’s cooling, you can make the chocolate ganache as well as the marshmallow buttercream, but if you’re looking to speed up the process at any point, you can make portions of the entire cake ahead of time (see section below for making ahead).

MAKE THE GRAHAM CRACKER CAKE LAYERS

STEP #1
Start by toss together the graham cracker crumbs, flour, baking powder, baking soda, and salt, then set this mixture aside.

STEP #2
Next, cream both sugars and butter until light and fluffy (approximately 3 minutes). Add the eggs one at a time, insuring each egg is completely combined before adding the next, and beat on medium speed until smooth. Add the vanilla, and beat again until combined, scraping down the sides and bottom of the bowl with a spatula.

STEP #3
Reduce mixer speed to low and slowly add the graham cracker in 2 additions, alternating with the sour cream or yogurt, then beat until completely combined.

STEP #4
Pour the batter evenly between the two prepared cake pans and bake.

MAKE THE MILK CHOCOLATE GANACHE

STEP #5
Place the chocolate and butter into a medium size bowl, then set the bowl aside.

STEP #6
In a small saucepan over medium heat or in the microwave, heat the heavy cream to steam. Then, remove from the heat and immediately pour over the bowl of chocolate and butter.

STEP #7
Allow the mixture to sit for a few minutes, then carefully stir mixture until all of the chocolate is melted. Allow to cool completely at room temperature before using.

MAKE THE MARSHMALLOW BUTTERCREAM FROSTING

STEP #8
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter until it is light and fluffy. Add the marshmallow creme and beat on high until smooth (approximately 2 minutes).

STEP #9
With the mixer on low, add the vanilla extract, salt, and powdered sugar, then increase the mixer speed to medium and beat until completely combined (approximately 1 minute).

ASSEMBLE THE CAKE

STEP #10
When everything is cooled and ready to assemble, trim the cooled cake layers to create a flat surface. I like to slice each layer in half to make a 4-layer cake, but you can keep it two layers if you prefer.

STEP #11
Place one layer of cake on a cake stand or plate, cut side up. Create a well for the ganache by piping a line of marshmallow buttercream around the edge of the cake layer, then fill the inside of the cake with the ganache.

STEP #12
Place another layer of cake on top, cut side down. Repeat until you have used all of the layers.

STEP #13
Create a crumb coat on the cake by coating it in a thin layer of marshmallow buttercream. Refrigerate the cake for about 15-20 minutes to make it sturdy enough to frost with the final layer of marshmallow buttercream.

STEP #14
When your cake is fully coated in buttercream, use an offset spatula to spread the remaining ganache onto the top of the cake, allowing it to drip down the sides, if desired. Before the ganache sets, add additional garnish, if desired.

WHY IT’S IMPORTANT TO MAKE A WELL FOR THE GANACHE

Filling layer cakes with the same frosting as you’re putting on the outside is quite simple, but when you’re working with a filling that’s different from the one you’re coating the sides of the cake with, you need to make sure that filling is contained.

Just like we do with my lemon cake which is filled with lemon curd, you’ll want to make a well with the marshmallow frosting to contain the chocolate ganache.

Don’t be afraid to load up the inside of the wells with a lot of ganache! As long as the even layer of ganache doesn’t fill up past where the piped frosting stops, it will be nice and contained when you put another layer of cake on top.

DECORATING IDEAS

Add pieces of chocolate bars to the top of the frosting if you’d rather skip the final ganache layer.

Consider adding crushed graham crackers to the top of the ganache. Add marshmallows of various sizes, or keep it simple!

Once the ganache has set, use a kitchen torch to toast the marshmallows, if desired.

There’s just really no way to do this s’mores cake the wrong way. As long as there’s graham crackers, chocolate, and marshmallows, it will still be the perfect summer dessert.

S’MORE CAKE VARIATIONS

While I personally love the way this cake always turns out, you can absolutely swap the chocolate and marshmallow components.

MAKE A MARSHMALLOW BUTTERCREAM FILLING

Want a marshmallow filling instead of a chocolate one? No problem! Halve the recipe for marshmallow buttercream in the recipe card below and thin it out to the desired consistency. You may want to make it a little thinner in order to spread it out more evenly.

MAKE A CHOCOLATE FROSTING FOR THE OUTSIDE OF THE CAKE
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Lucky for you, I have two different chocolate frosting recipes. You can use my chocolate fudge frosting (with melted chocolate) or chocolate buttercream (with cocoa powder). Either one would be a delicious choice!

MAKE A 4-LAYER CAKE

Looking to get super fancy with it? Make the recipe as written below, but then make two layers of my favorite moist chocolate cake (or this dark chocolate cake!) and alternate with the graham cracker cake layers when assembling for an even more impressive cake!

CAN I MAKE THIS CAKE AHEAD OF TIME?

Since this cake has several components and you may want to cut down on prep time, know that you can make the cake, ganache, and/or the frosting up to 1 day in advance of assembling.

In fact, I always make my components the day before I want to serve my cake so that I can cut down on the time it takes me to get everything done and I can insure everything has cooled down enough.