Every bite of this decadent s'mores cake is incredible. Graham cracker flavored cake with chocolate ganache, and a creamy marshmallow buttercream frosting. You will be hooked after the first taste, and the nostalgic campfire flavor!
What I really love about this cake is the contrast of textures. The soft cake layers, silky chocolate filling, fluffy frosting, and crunchy graham cracker crust create a dessert that never lasts long in my house. If you love s'mores desserts, you should also try my S'mores Cupcakes.
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Try This S'mores Cake
If you're looking for a cake that makes a statement the moment it hits the table, this is it. I love making this smores layer cake for birthdays, summer celebrations, and family gatherings. Every slice is chocolatey, with marshmallow and graham cracker flavor, making it one of those desserts that everyone talks about long after dessert is over.
Why You'll Love It
- Tastes just like a campfire treat: I love how this cake gives you all the flavors of classic s'mores, and you do not need a fire pit to make them.
- Amazing texture: You get soft cake, creamy frosting, silky chocolate filling, and a little crunch from the graham cracker layers.
- Perfect for celebrations: Whenever I make this cake for birthdays or holidays, it's always one of the first desserts to be eaten up.
- Rich but balanced: The marshmallow frosting keeps the chocolate from tasting too heavy, giving you the perfect bite.
Ingredients
- Graham cracker crumbs: I use graham cracker crumbs in both the crust and cake layers because they give the cake that unmistakable s'mores flavor.
- Chocolate bars: I always recommend using chocolate you genuinely enjoy eating because the ganache flavor really stands out.
- Marshmallow fluff: This is what gives the classic marshmallow frosting its flavor, making the cake taste like a real s'more.
- Brown sugar: I love using brown sugar because it works well with the graham cracker flavor.
- Heavy cream: This is what makes a silky chocolate ganache spread well between layers.
How to Make S'mores Cake
1. Preheat the oven and prepare two cake pans. In a large mixing bowl, stir together graham cracker crumbs, sugar, and melted butter just until combined and evenly moist.
2. Divide in half and transfer to the prepared baking pans. Press the crumbs with the back of a flat-bottomed cup into the bottom of the pan evenly. Bake for 10 minutes. Set aside.
3. Stir graham cracker crumbs, flour, baking powder, and salt in a medium-sized bowl to combine. Set aside.
4. In a large mixing bowl, using an electric mixer fitted with a paddle or whisk attachment, beat butter, oil, and sugar on medium speed until creamy and combined for about 2 minutes.
5. Add one egg at a time and mix just to combine after every egg. Mix in vanilla to combine.
6. Alternately stir in dry ingredients and milk. Begin and end with the dry ingredients.
7. Divide the batter equally between the two prepared baking pans. Bake for about 36-41 minutes or until a toothpick in the middle comes out clean. Let cool to room temperature.
8. In a large mixing bowl, using an electric mixer, whisk butter on medium speed until fluffy for about 2 minutes.
9. Mix in powdered sugar until smooth and combined.
10. Add marshmallow fluff and mix until combined. Add salt to taste (if desired). Set aside.
11. Place the chopped chocolate bars, sweetened condensed milk, and heavy cream in a heat-proof bowl and microwave for about 2 minutes until it has the typical chocolate fudge sauce consistency. Stir every 20 seconds so that the chocolate doesn't get too fast or too hot.
12. Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake in half horizontally. Place one cake layer on a cake stand, wire rack, turner, or serving plate.
13. Spread ¼ of the marshmallow frosting over the cake. The icing should be higher around the edges so that it holds the chocolate fudge sauce inside the cake (watch the video for better understanding).
14. Spoon about 4-5 tablespoons of chocolate fudge sauce on top where the buttercream is lower and spread evenly. Repeat two more times.
15. Place the last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Spoon the glaze little by little around the sides and let it drip off the sides.
16. Do this with a small teaspoon and do one drip at a time. Then, spoon or pour the rest of the glaze on top of the cake (maybe you don't need all) and level with an offset spatula. Chill for 4 hours in the fridge.
17. Before serving, decorate with meringue, marshmallows, graham crackers, and chocolate, or sprinkle some nuts on top to your preference — store leftovers in an airtight container in the fridge up to 3 days.
Recipe Tips
- Use unsalted butter that has been at room temperature for the best mixing results.
- Use only high-quality chocolate that you would eat as a treat. The ganache works best with chocolate bars. I don't recommend using chocolate chips as the ganache will look gritty.
- Make sure the cake layers are completely cool before assembling. If they're even slightly warm, the frosting can become messy.
- Make sure to chill the cake for 4 hours in the fridge before serving, as it needs time to set and chill properly.
- If you're decorating with marshmallows, I recommend adding them shortly before serving for the freshest look.
- Add a Graham cracker crumble topping for extra crunch.
What Can You Serve With This?
- Coffee
- Tea
- Fresh pineapple
- Whipped cream
- Vanilla ice cream
- Cream cheese spread
- Greek yogurt
FAQs
Yes, I actually prefer making it a day ahead because the flavors have time to come together, and the cake slices even better.
You can, but I have found that chocolate bars create a much smoother ganache. Chocolate chips can sometimes make the texture slightly grainy.
Yes, I freeze individual slices regularly. Just wrap them well and thaw them overnight in the fridge before serving.
Recipe
S'mores Cake
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs, spooned and leveled
- ¼ cup granulated white sugar
- 6 tablespoon unsalted butter, melted
Graham Cracker Cake
- 1 ½ cups graham cracker crumbs, spooned and leveled
- 1 ½ cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup mild flavored vegetable or canola oil
- 1 ½ cups packed light brown sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 ½ cups milk
Marshmallow buttercream
- 1 ½ cups unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 14 oz marshmallow fluff
- pinch of salt (to taste)
Chocolate fudge sauce
- 1 ½ cups semi-sweet chocolate bars, finely chopped
- 9 oz sweetened condensed milk
- ¾ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line the bottom and the sides of two 8" baking pans with parchment paper and set aside.
Graham Cracker Crust
- In a large mixing bowl stir together graham cracker crumbs, sugar, and melted butter just until combined and evenly moist. Divide in half and transfer to the prepared baking pans. Press the crumbs with the back of a flat-bottomed cup into the bottom of the pan evenly. Bake for 10 minutes. Set aside.
Graham Cracker Cake
- Stir graham cracker crumbs, flour, baking powder, and salt in a medium-sized bowl to combine. Set aside.
- In a large mixing bowl, using an electric mixer fitted with a paddle or whisk attachment beat butter, oil, and sugar on medium speed until creamy and combined for about 2 minutes.
- Add one egg at the time and mix just to combine after every egg. Mix in vanilla to combine. Alternately stir in dry ingredients and milk. Begin and end with dry ingredients.
- Divide the batter into the two prepared baking pans equally. Bake for about 36-41 minutes or until a toothpick in the middle comes out clean. Let cool to room temperature.
Marshmallow Buttercream
- In a large mixing bowl, using an electric mixer, whisk butter on medium speed until fluffy for about 2 minutes. Mix in powdered sugar until smooth and combined. Add marshmallow fluff and mix until combined. Add salt to taste (if desired). Set aside.
Chocolate Fudge Sauce
- Place the chopped chocolate bars, sweetened condensed milk, and heavy cream in a heat-proof bowl and microwave for about 2 minutes until it has the typical chocolate fudge sauce consistency. Stir every 20 seconds that the chocolate doesn't get too fast too hot.
Assembling
- Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate.
- Spread ¼ of the marshmallow frosting over the cake. The frosting should be higher around the edges that it holds the chocolate fudge sauce inside the cake (watch the video and photos for better understanding). Spoon about 4-5 tablespoon of chocolate fudge sauce on top where the buttercream is lower and spread evenly. Repeat two more times.
- Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Spoon the glaze little by little around the sides and let it drip off the sides. Do this with a small spoon and do one drip at the time. Then spoon or pour the rest of the glaze on top of the cake (maybe you don't need all) and level with an offset spatula. Chill 4 hours in the fridge.
- Before serving, decorate with meringue, marshmallows, graham crackers, and chocolate to your preference. Store leftovers in an airtight container in the fridge up to 3 days.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 36-41 minutes.Taste & Texture
This s'mores cake is incredibly soft and moist with layers of fluffy marshmallow frosting and rich chocolate filling. The Graham cracker cake adds a slightly crunchy texture that makes every bite taste just like a classic s'more.Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze individual slices or the entire cake for up to 1 month.
- Thaw: Place in the refrigerator overnight before serving.
Serving Recommendations
I love serving this cake slightly chilled because the chocolate filling stays perfectly creamy while the frosting remains fluffy. For special occasions, I sometimes toast a few marshmallows on top right before serving for an extra campfire feel.Recipe Variations and Substitutions
- Add a Graham cracker crumble topping for extra crunch.
- Use dark chocolate instead of semi-sweet chocolate.
- You can substitute homemade marshmallow frosting for marshmallow fluff buttercream.
- Add mini marshmallows between the layers.
- Use chocolate graham crackers for a richer flavor.
Proper Storage Tips
- Store the cake covered in the fridge.
- Let slices sit on the counter for 15-20 minutes before serving for the best texture.
- Keep decorations separate if making ahead.
- Freeze individual slices for easy desserts later.
Pro Tips
- I always use room-temperature butter for the smoothest frosting.
- Don't rush the chilling time; it helps the cake hold its shape.
- Bake until the layers are lightly golden brown and a toothpick comes out clean.
- Use a serrated knife when slicing the cake layers.
- Chill the assembled cake before decorating for cleaner results.
Video
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Nicole
Hey there can i use just one container of fluff instead of two?
Sabine
Yes, that is possible but you will have too little frosting for the cake.
Ryan
Hi. I’m planning on making this on Saturday. I was wondering about how you prepare the pans. Do you just use parchment paper or also grease and flour? ( I haven’t ever used parchment paper on the sides of the pan so was unsure.)
Thanks!
Sabine
I spray a bit of cooking spray (you can also use a few drops of oil or a bit of butter) underneath the paper strips for the sides. I don't additionally grease and flour the pan. I hope that helps.
Grace
Thank you for the recipe Sabine, I can't wait to try it. Before starting a recipe I always read through the instructions and ingredients. I want to ask 2 questions. 1) For the Graham crackers as I live in the UK, we don't have these in the shops however, I have done an online search and can get them ordered from the U.S.A but could only get the whole ones, not crumbs. Can I just buy these and grind them in a food processor? 2). I have noticed that you use a hand whisk for the batter, I don't want to over mix the batter so can I just use the 'folding' method so the batter remains fluffy with lumps as opposed to smooth? Or should it be done with a hand whisk to get desired results? Thank you!
Sabine
Hi Grace, to 1) you can use butter biscuits (like from Leibnitz) instead and then place them in the food processor to grind them into crumbs. To 2) no, please stick to the recipe as directed. There shouldn't be any lumps in the batter left. Mix the dry ingredients/milk at low speed and just until combined - about 10-20 seconds. I hope that helps!
Grace
Hi Sabine,
I made this cake today and it is 'AWESOME'!!!! I absolutely loved it and will definitely make many times again. Thank you for your wonderful website and for tasty recipes that actually work and give great results.
Sabine
Thank you so much, Grace! I'm happy that my recipes work well for you. Happy holidays!