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Smores Cake Recipe
4.8 from 98 votes

Smores Cake Recipe

The Smores Cake Recipe creates layered chocolate cake bars with a graham cracker crust, chocolate cake batter, toasted marshmallow filling, and chocolate buttercream frosting. It combines classic s'mores flavors in rich, moist cake layers topped with marshmallow and chocolate ganache for a decadent dessert.

Prep Time
1 hr 30 mins
Cook Time
40 mins
Total Time
2 hrs 10 mins
Servings: 12 -14 servings
Calories: 1361 kcal
Course: Cake
Cuisine: American

Ingredients

Graham Cracker Crust
  • 2 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup butter melted, salted
Chocolate Cake
  • 1 cup vegetable oil or canola oil
  • 2 cups granulated sugar
  • 3 egg large
  • 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 water hot
Chocolate Ganache
  • 1 cup milk chocolate chips or semisweet chocolate chips
  • 1/2 cup heavy cream
Toasted Marshmallow Filling
  • 24 marshmallows large
  • 1 cup butter room temperature, salted
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 marshmallow fluff jar
Chocolate Buttercream
  • 2 cups butter room temperature, salted
  • 1 1/3 cups cocoa powder unsweetened
  • 5 cups powdered sugar
  • 6 Tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • Pinch salt
Marshmallow Fluff
  • 3 egg room temperature, white
  • 1/4 teaspoon salt
  • 1 cup granulated sugar divided
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
For decoration (optional)
  • graham crackers additional
  • Hershey bars broken up, additional
  • marshmallows large, additional

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line three 8-inch baking pans with parchment paper circles and set aside.
Graham Cracker Crust
  1. 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
  1. Beat the oil and sugar in the bowl of a stand mixer on medium speed until creamy and light, about 2 minutes.
  2. Add the eggs and vanilla, mixing well until combined.
  3. 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.
  4. 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.
  5. Bake for 25-30 minutes at 350°F until a toothpick inserted into the center of the cakes comes out clean with just a few crumbs clinging to it.
  6. Cool the cake layers completely and level with a sharp serrated knife.
Chocolate Ganache
  1. 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
  1. Set oven to broil with a rack set 2/3 of the way up. Spread the marshmallows in an even layer on a baking sheet lined with parchment paper.
  2. 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.
  3. Meanwhile, beat butter, powdered sugar, and vanilla in a large mixing bowl until creamy and smooth.
  4. Add the cooled marshmallows and jar of marshmallow fluff, then beat well until combined.
Chocolate Buttercream Frosting
  1. In a large bowl, beat the butter and cocoa powder until smooth. Gradually add the powdered sugar, mixing on low speed to combine.
  2. 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.
  3. 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
  1. Whisk egg whites and salt on medium speed in a mixer until frothy. Add 1/3 cup of the sugar, 1 tablespoon at a time, whisking for 20 seconds between each addition.
  2. Add 2/3 cup of the sugar to a small saucepan along with the corn syrup. Heat over medium-high heat until it reaches 240°F.
  3. 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.
  4. Whisk on medium-high speed for 5-10 minutes until thickened and cooled.
Assembly
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

  • Slice leftover Smores Cake into individual servings, wrap in plastic wrap, and freeze for later enjoyment.
  • Thaw frozen slices at room temperature before serving to restore texture.

Nutrition Information

Calories 1361kcal (68%) Carbohydrates 186g (62%) Protein 9g (18%) Fat 72g (111%) Saturated Fat 44g (220%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 19g (95%) Trans Fat 2g (100%) Cholesterol 210mg (70%) Sodium 1132mg (47%) Potassium 460mg (10%) Fiber 7g (28%) Sugar 155g (310%) Vitamin A 2010IU (40%) Vitamin C 1mg (1%) Calcium 125mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 12 -14 servings

Amount Per Serving

Calories 1361

% Daily Value*

Calories 1361kcal 68%
Carbohydrates 186g 62%
Protein 9g 18%
Fat 72g 111%
Saturated Fat 44g 220%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 19g 95%
Trans Fat 2g 100%
Cholesterol 210mg 70%
Sodium 1132mg 47%
Potassium 460mg 10%
Fiber 7g 28%
Sugar 155g 310%
Vitamin A 2010IU 40%
Vitamin C 1mg 1%
Calcium 125mg 13%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.