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Two slices of smores cake on white plates with scattered chocolate, graham crackers, and marshmallows
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4.80 from 48 votes

Smores Cake Recipe

This S'mores Cake is an over the top decadent dessert with layers of moist chocolate cake, graham cracker crust, chocolate ganache, and homemade marshmallow filling, all surrounded by a luscious buttercream frosting. It's a scrumptious, irresistible twist on one of summer's most iconic desserts!
Prep Time1 hour 30 minutes
Cook Time40 minutes
Total Time2 hours 10 minutes
Course: Cake
Cuisine: American
Servings: 12 -14 servings
Calories: 1361kcal
Author: Amy Nash

Ingredients

Graham Cracker Crust

  • 2 ½ cups graham cracker crumbs
  • cup granulated sugar
  • ½ cup salted butter, melted

Chocolate Cake

  • 1 cup vegetable or canola oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 cup hot water

Chocolate Ganache

  • 1 cup milk chocolate or semisweet chocolate chips
  • ½ cup heavy cream

Toasted Marshmallow Filling

  • 24 large marshmallows
  • 1 cup salted butter, room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 jar marshmallow fluff

Chocolate Buttercream

  • 2 cups salted butter, room temperature
  • 1 ⅓ cups unsweetened cocoa powder
  • 5 cups powdered sugar
  • 6 Tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt

Marshmallow Fluff

  • 3 egg whites, room temperature
  • ¼ teaspoon salt
  • 1 cup granulated sugar, divided
  • ½ cup light corn syrup
  • 1 teaspoon vanilla extract

For decoration (optional)

  • Additional graham crackers
  • Additional Hershey bars, broken up
  • Additional large marshmallows

Instructions

  • Preheat oven to 350 degrees F. Line three 8-inch baking pans with parchment paper circles and set aside.

Graham Cracker Crust

  • Mix graham cracker crumbs, butter, and sugar together in a bowl, then divide evenly between the bottom of each pan. Press down, then bake for 8-10 minutes.

Chocolate Cake

  • Beat the oil and sugar in the bowl of a stand mixer on medium speed until creamy and light, about 2 minutes.
  • Add the eggs and vanilla, mixing well until combined.
  • In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients and buttermilk alternately, half at a time, mixing just until combined each time and scraping the sides of the bowl.
  • Add the hot water right at the end and mix well. Divide the batter evenly between the pans, pouring it right over the graham cracker crumbs.
  • Bake for 25-30 minutes at 350 degrees F until a toothpick inserted into the center of the cakes comes out clean with just a few crumbs clinging to it.
  • Cool the cake layers completely and level with a sharp serrated knife.

Chocolate Ganache

  • Heat the cream in the microwave for 30-60 seconds until hot. Pour over the chocolate chips in a small bowl, then let sit for 5 minutes. Stir until melted and smooth. Let cool while preparing the marshmallow filling.

Toasted Marshmallow Filling

  • Set oven to broil with a rack set ⅔ of the way up. Spread the marshmallows in an even layer on a baking sheet lined with parchment paper.
  • Toast the marshmallows until they start to brown (watch them closely! This can happen in just a few seconds!), then remove them from the oven and flip. Toast again on the other side. Let them cool for a few minutes.
  • Meanwhile, beat butter, powdered sugar, and vanilla in a large mixing bowl until creamy and smooth.
  • Add the cooled marshmallows and jar of marshmallow fluff, then beat well until combined.

Chocolate Buttercream Frosting

  • In a large bowl, beat the butter and cocoa powder until smooth. Gradually add the powdered sugar, mixing on low speed to combine.
  • Add the vanilla, heavy cream, and pinch of salt and beat well for 3-4 minutes until creamy and smooth. The frosting should be a nice, thick consistency that is spreadable but also holds its shape. Add a little more cream, a teaspoon or two at a time, to get it to the desired consistency.
  • Use a sturdy spoon or spatula to stir the frosting, pressing it against the sides of the bowl for a few minutes, to knock out some of the air bubbles for a smoother appearance on the sides of the cake.

Marshmallow Fluff

  • Whisk egg whites and salt on medium speed in a mixer until frothy. Add ⅓ cup of the sugar, 1 tablespoon at a time, whisking for 20 seconds between each addition.
  • Add ⅔ cup of the sugar to a small saucepan along with the corn syrup. Heat over medium-high heat until it reaches 240 degrees F.
  • With mixer running on medium-low speed, very slow pour the hot sugar mixture in a thin stream over 1-2 minutes until it has all been added. Add the vanilla extract.
  • Whisk on medium-high speed for 5-10 minutes until thickened and cooled.

Assembly

  • Set bottom cake layer, graham cracker crust side down, on a cardboard or acrylic cake disc for easier decorating, or directly onto a cake plate.
  • Transfer some of the chocolate buttercream to a piping bag fitted with a wide tip and pipe a thick ring of frosting around the rim of the cake.
  • Spread half of the chocolate ganache on top of the cake inside the ring of frosting. Transfer to the freezer for 5 minutes to set the ganache layer.
  • Spread half of the toasted marshmallow filling on top of the ganache layer. Gently place the next layer of cake on top of the marshmallow filling, then repeat piping a ring of chocolate buttercream, filling with the remaining ganche, chilling to set, then adding the remaining toasted marshmallow filling.
  • Place the final cake layer on top and frost the outside of the cake with a thin crumb coat of chocolate buttercream frosting. Transfer the whole cake to the freezer for 15-30 minutes to set up.
  • Remove the cake from the freezer and top with another acrylic cake disc or cardboard cake round. Frost the outside edges of the cake with the chocolate frosting, using a cake scraper to scrape the sides smooth. You may need to fill in holes with additional frosting and repeat the process of dragging the cake scraper around the cake to get a smooth finish. Place the cake back in the freezer for another 10-15 minutes.
  • Use a thin, sharp knife to separate the cake disc or board from the top of the cake. Spread the remaining chocolate frosting on top.
  • Assemble graham cracker halves, squares of Hershey's chocolate, and large marshmallows into s'mores and place them on top of the cake, if desired.
  • Fill a large piping bag fitted with a large tip with wide teeth with the marshmallow fluff. Pipe the marshmallow fluff all over the top of the cake.
  • Use a kitchen torch to toast the marshmallow fluff and marshmallows in the s'mores decorating the top of the cake, then slice and serve.

Notes

  • Leftover cake can be sliced into individual servings and frozen wrapped in plastic wrap. Thaw at room temperature before serving.

Nutrition

Calories: 1361kcal | Carbohydrates: 186g | Protein: 9g | Fat: 72g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 210mg | Sodium: 1132mg | Potassium: 460mg | Fiber: 7g | Sugar: 155g | Vitamin A: 2010IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 4mg