If you’re a fan of the classic campfire treat S’mores, then you’re going to love this indulgent S’mores Cake! Combining the rich flavors of graham cracker, milk chocolate, and toasted marshmallows, this cake is a showstopper. The layers of graham cracker cake, silky milk chocolate ganache, and fluffy marshmallow fluff are sure to satisfy any sweet tooth. Whether you’re celebrating a special occasion or simply indulging in something decadent, this cake brings all the flavors of your favorite treat into an easy-to-make masterpiece. Bonus? It’s a guaranteed crowd-pleaser!
About The Recipe
When I first thought about turning the classic S’mores into a cake, I knew it had to be something special. I wanted to capture the essence of the campfire snack we all know and love but elevate it with layers of soft, moist graham cracker cake, rich milk chocolate ganache, and the smoothest marshmallow fluff. The key to getting the flavors just right? A few tweaks, of course. After experimenting with graham cracker crumbs in the cake, a luxuriously smooth ganache, and a homemade marshmallow fluff that would rival any store-bought version, I finally perfected it.
This cake may look impressive, but don’t worry—it’s surprisingly easy to make. The cake layers come together quickly, and the ganache and marshmallow fluff are equally simple. What makes this cake special is the combination of all those classic S’mores elements in one indulgent dessert.
Reasons You Will Love This S’mores Cake
- A perfect blend of graham cracker cake, milk chocolate, and toasted marshmallow.
- An easy-to-make, yet impressive dessert.
- Decadent enough for birthdays, holidays, or any special occasion.
- A showstopper with flavors everyone will love!
- Every bite is a balance of light, fluffy, creamy, and rich.
Equipment Needed
- Mixing Bowl
- Stand Mixer or Hand Mixer
- 3 6-Inch Cake Pans
- Cooling Rack
- Spatula
- Whisk
- Baking Paper (for lining cake pans)
- Kitchen Torch (for toasting marshmallow fluff)
Ingredients
For the Graham Cracker Cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups graham cracker crumbs
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
Description:
- Graham Cracker Crumbs – These give the cake its iconic S’mores flavor. The crumbs add a bit of texture and richness, while the slight sweetness gives the cake a wonderful depth of flavor.
- Baking Powder & Baking Soda – These leavening agents will give the cake a nice rise, making it light and fluffy.
- Buttermilk – Using buttermilk in the cake helps to tenderize the crumb and gives it a deliciously moist texture.
- Vanilla Extract – Vanilla adds a warm, fragrant flavor that complements the graham cracker and chocolate.
How to Make the Graham Cracker Cake
Instructions for the Cake
- Preheat the oven to 350°F (176°C) and prepare your 3 6-inch cake pans by greasing them with butter or cooking spray. Line the bottoms with parchment paper for easy cake removal, then grease the paper and lightly dust the pans with flour. Set aside.
- Combine the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, baking soda, and salt until everything is evenly mixed. Set aside.
- Cream the butter and sugars: In the bowl of a stand mixer or using a hand mixer, beat the softened butter on medium-high speed until smooth and creamy. Add the light brown sugar and granulated sugar, then beat for another 2-3 minutes until the mixture becomes light and fluffy.
- Add the eggs and vanilla: With the mixer running, add the eggs one at a time, making sure to fully incorporate each egg before adding the next. Add the vanilla extract and mix until combined.
- Alternate adding dry ingredients and buttermilk: Reduce the mixer speed to low. Add about one-third of the flour mixture, followed by half of the buttermilk. Continue alternating by adding another third of the flour mixture, the remaining buttermilk, and finishing with the last third of the flour mixture. Mix each addition until just combined. Be careful not to overmix.
- Bake the cake: Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Place the pans in the center of the oven and bake for 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. After that, carefully turn the cakes out onto a wire rack to cool completely. If you want to prepare the cakes ahead of time, you can wrap them in plastic wrap and store them at room temperature for a day or freeze them for later use.
Making the Milk Chocolate Ganache
Instructions for Ganache
- Prepare the chocolate: Begin by finely chopping the milk chocolate into small pieces and place it in a heatproof bowl. The smaller the pieces, the more evenly the chocolate will melt.
- Heat the cream: In a small saucepan, bring the heavy whipping cream to just a simmer over medium heat. Keep an eye on it to ensure it doesn’t boil over.
- Combine cream and chocolate: Once the cream is hot, pour it over the chopped chocolate. Cover the bowl with plastic wrap and let it sit for about 2 minutes. This allows the heat from the cream to soften the chocolate.
- Stir until smooth: After the chocolate has softened, remove the plastic wrap and stir the mixture with a spatula or spoon until completely combined and smooth. If there are still some chunks of unmelted chocolate, you can microwave the mixture in 10-second bursts, stirring in between, until fully melted.
- Cool and whip: Allow the ganache to cool in the refrigerator until it thickens, but is still soft. This process may take about 30 minutes to an hour. Once it has thickened but is still spreadable, transfer it to the bowl of a stand mixer. Using the whisk attachment, whip the ganache on medium-high speed for about 1-2 minutes until it becomes fluffy and lightens in color.
Assembling the S’mores Cake
Instructions for Assembly
- Prepare the cakes: Once the graham cracker cakes have cooled completely, it’s time to level them. If needed, use a serrated knife to trim the tops so they are flat and even.
- Frost the first layer: Place the first cake layer on your cake plate or a cake stand. Spread a generous layer of the whipped milk chocolate ganache on top of the cake. Use an offset spatula to smooth it evenly across the surface.
- Layer the second cake: Place the second cake layer on top of the ganache-covered first layer. Press down gently to ensure the layers are well-aligned and stable.
- Frost the entire cake: Spread the whipped ganache over the top and sides of the entire cake, ensuring an even coat. Smooth the ganache with an offset spatula for a clean finish. If you’d like a more rustic look, you can leave the ganache a bit swirled.
- Add marshmallow fluff: Using a spatula or an offset spatula, spread a thick layer of homemade marshmallow fluff over the entire cake. You can also pipe it on to create a more decorative look.
- Toast the marshmallow fluff: To achieve that perfect toasted s’mores look, take a kitchen torch and gently toast the marshmallow fluff. Hold the torch about 4-6 inches from the surface and move it back and forth to achieve an even golden-brown color. Be careful not to burn it.
- Decorate: For the final touch, arrange mini marshmallows, graham cracker crumbs, and optional chocolate chips or pieces around the top of the cake. You can also drizzle extra chocolate ganache or melted peanut butter for an added s’mores effect.
- Serve and enjoy: Once the cake is fully assembled and decorated, let it sit at room temperature for about 15-30 minutes before serving. This will allow the flavors to meld and the ganache to soften slightly.
How to Store
This cake can be stored in an airtight container at room temperature for up to 2-3 days. If you want to store it for longer, refrigerate the cake, but be sure to let it come to room temperature before serving, as the ganache and marshmallow fluff can harden when chilled. You can also freeze this cake for up to 1-2 months. Make sure to wrap the cake tightly in plastic wrap and store it in a freezer-safe bag or container.
Now your decadent S’mores Cake is ready to impress any crowd. Enjoy this indulgent treat, and feel free to get creative with toppings or flavor variations to make it your own!
