This S’mores Cake consists of a moist chocolate cake baked on a sweet graham cracker crust, with a chocolate ganache filling and a toasted marshmallow whipped cream filling, covered in a delicious graham cracker marshmallow buttercream and a chocolate ganache drip! (You may want to read that sentence again just to take in all the amazing elements of this ultimate s’mores cake!)

I’m a big fan of campfire s’mores, so of course I needed to find a way to make them in the winter, inside, in the oven, etc etc! S’mores in the Microwave is a must because they are so easy and quick! Whenever the craving hits, you’ve got instant s’mores! S’mores Cookies because we are big cookie fans here! Plus we couldn’t not try making Oven S’mores (which are super easy and the best way to make s’mores in bulk!) And of course the Reeses S’mores Skillet because why not add peanut butter to something already crazy delicious!? 

Delicious layered s'mores cake with a chocolate drip topped with graham cracker squares, toasted marshmallows and chocolate squares.

Why This Recipe Works

  • All s’mores components represented. The chocolate, the graham crackers, and the mallows are all in this s’mores chocolate cake! And not just that, but each element is in the cake twice! When you bite into this cake, you’ll immediately say, “yep, that tastes exactly like s’mores!” (Which is exactly what my husband said when he tried it!)
  • Indulgently delicious. I’m going to repeat myself here just because I want you to really take in just how amazing each element of this cake is: tender layers of chocolate cake. Sweet and thick graham cracker crust. Smooth chocolate ganache between each layer. Fluffy toasted marshmallow whipped cream oozing between the layers. Toasted marshmallow and graham cracker crumbs in the buttercream. Topped off with a chocolate drip and all the s’mores toppings you could dream of! I mean. Need I say more? 
  • Bring the campfire indoors. This delicious s’mores cake is the best way to bring this favorite campfire food right inside during the summer and winter months! Not the right weather for campfire s’mores? S’mores cake. Don’t want to deal with bugs or campfire smells lingering? S’mores Cake! 

Ingredient Notes

A slice of S'mores Cake on a brown wooden plate on a beige background.
  • Graham Cracker Crumbs: You will need about 20 full graham cracker sheets for the crust and 9 full sheets for the toasted marshmallow frosting. 
  • Unsalted Butter: Melted butter for the crust. If using salted butter omit the 1/4 tsp salt in the crust. For the buttercream, you’ll need the butter to be slightly soft but still cold. If using salted butter for the buttercream, do not add the pinch of salt. 
  • Unsweetened Cocoa Powder: Unsweetened cocoa powder, also known as natural cocoa powder, is the lightest cocoa powder in color. Learn more about Best Cocoa Powders for Baking
  • Buttermilk: The buttermilk is acidic, which means it will react with the baking soda to create a light and risen cake texture. It will also help keep things nice and moist. 
  • Vegetable Oil: Cakes made with vegetable oil are much more moist than if made with butter. 
  • Hot Water: The hot water is to bloom the cocoa powder. Blooming cocoa powder is adding hot liquid to cocoa. It brings out a richer and fuller chocolate flavor. 
  • Marshmallows: You will need large marshmallows and mini marshmallows. Toasting the marshmallows brings out the toasted marshmallow flavor from traditional s’mores! 
  • Powdered Sugar: Sift the powdered sugar to get the best and smoothest results in the buttercream frosting. 
  • Heavy Cream: The heavy cream will be used to loosen up the buttercream and provide a fluffier texture. Then we will also use the heavy cream for the toasted marshmallow whipped cream filling between the layers of chocolate cake.

Step-by-Step Instructions

  1. Make the graham cracker crust. Combine the graham cracker crumbs, melted butter, sugar and salt in a large mixing bowl. Stir until combined. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with a circle of parchment paper and spray again. Divide the crust mixture evenly among the three pans and press firming into the bottom. Bake at 325°F for 4 minutes. Remove and let cool. 
  2. Make the chocolate cake layers. Whisk the dry ingredients together in a medium bowl. Set aside. Add the eggs, buttermilk, vegetable oil and vanilla extract to the bowl of a stand mixer with the paddle attachment and mix until well combined. Add the dry ingredients to the wet ingredients and mix. Pour in the hot water and mix until combined. Divide the chocolate cake batter evenly among the three cake pans, pouring directly on top of the crusts. Bake at 325°F for 23-27 minutes or until a toothpick comes out with a few moist crumbs but no wet batter.
  3. Let cool. Remove the cake pans from the oven and let cool in the pans for 10 minutes. Turn out onto a wire rack to cool completely.
Three chocolate cake layers baked on a graham cracker crust, laying in front of a dark brown background.
  1. Make the chocolate ganache. Add the chocolate chips to a heat-proof bowl. In a separate bowl, add the heavy cream. Microwave until hot and pour onto the chocolate chips. Let sit without stirring for 2 minutes. Then whisk until smooth.
  2. Make the toasted marshmallow whipped cream. Place the marshmallows on a cookie sheet sprayed with nonstick spray. Broil until toasted (1-2 minutes depending on your oven – watch closely!). Add the toasted mallows and 2 teaspoons of heavy cream to a heat-proof bowl and mix until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the marshmallow mixture into the whipped cream. Store in the fridge. 
  1. Make the toasted marshmallow graham cracker buttercream. Toast the marshmallows on a sprayed cookie sheet in the oven on broil (1-2 minutes – watch closely!) Beat the butter in the bowl of a stand mixer until light in color and smooth. Add the fine graham cracker crumbs, salt and the toasted marshmallows (that are slightly cooled). Beat until the mixture is homogenous. Add the vanilla extract and mix while slowly adding the powdered sugar and heavy cream. Once all ingredients are added, beat on high speed for 3 minutes. 
Graham Cracker crumbs mixed into white buttercream frosting in a metal bowl.
  1. Assemble the s’mores cake. Place a cake layer crust side down. Cover with a thin layer of buttercream then pipe a dam on the circumference of the cake. Spread a layer of chocolate ganache then fill with the toasted marshmallow whipped cream. Place the second cake layer on top and repeat. Add the next cake as the top layer, crust side down.
  1. Crumb coat the cake. Frost the entire cake in a thin, thin layer of marshmallow buttercream (this is the crumb coat). And refrigerate or freeze for 10-15 minutes or until the buttercream is cold. 
  2. Frost and decorate the s’mores cake. Frost the entire cake. Add the ganache for a chocolate drip cake look. Spread the ganache on top of the cake to create the chocolate covering on top. Use any leftover frosting for piping work on top. Add extra graham cracker sheets, toasted marshmallows and pieces of Hershey’s chocolate to the top for decoration! Enjoy! 
The top of a S'mores layer cake decorated with graham crackers, toasted mini and large marshmallows, and chocolate squares.

Recipe Tips

You may need to add a tablespoon or two of cream to get the ganache to a good drip consistency. When ready to add to the outside of the cake, I like to do a test drip on a glass cup to make sure it will drip down enough but not too much.

Be sure to not overfill the cake as it will seep out when you add the next layer and make the cake unstable and difficult to finish icing.

Use a food processor to get the fine crumbs for the graham cracker buttercream. 

In each of the marshmallow elements, the marshmallows need to become homogenous with their respective mixtures. The toasted marshmallows for the whipped cream will still be warm when combined with the heavy cream. Stirring that will loosen up the marshmallows and they will combine with the cream. Let that cool slightly before folding into the whipped cream so you don’t melt the whipped cream.

When beating the toasted marshmallows in with the buttercream, the marshmallows will break down and combine with the mixture. This will make it spreadable and able to be piped. We don’t use melted marshmallows, but they will and should incorporate into their mixtures and be smooth! 

Do not over bake the cakes. The chocolate s’mores cake is done when a toothpick in the center comes out with a few moist crumbs but no wet batter. If you pull the cakes out with some wet batter on the toothpick, the centers will sink because they aren’t baked enough. A clean toothpick could mean the cakes are over done. 

I use an offset spatula to gently spread the chocolate ganache on top of the cake. I used extra toasted marshmallows for decoration on top of the ganache. If you use a kitchen torch, just be careful not to melt the frosting!

A quarter of a S'mores Cake cut, showcasing the inside of the three tiered cake.

Make Ahead, Storing, and Freezing

The toasted marshmallow buttercream frosting can be made ahead of time and stored in the refrigerator. It will need to sit at room temperature for 4-5 hours after refrigeration to become soft and spreadable again.

Store the toasted marshmallow whipped cream in the fridge until ready to use. If you have leftovers (or you just want all the mallow whipped cream so you make some more), store it in an airtight container in the fridge for 1-2 days. Enjoy as a graham cracker dip! 

If you aren’t going to assemble the cake right away, let the chocolate s’mores cake layers cool completely then double wrap in plastic wrap and store on a flat surface in the fridge for up to 1 day (maybe 2 max). If needing to store longer than that, I recommend freezing them. Let thaw in the fridge overnight before assembling. 

For more information on storing and freezing cakes, including how to freeze cake layers, buttercream and decorated cakes, check out my How to Store and Freeze Cakes guide!

A slice of a S'mores three layer Cake balancing on a serving knife, in front of a brown background.

Recipe FAQs

What is a s’mores cake?

An ultimate s’mores cake recipe includes all the delicious elements of your favorite campfire treat — s’mores! This s’mores cake recipe uses each element of s’mores twice. 

Can you bake s’mores? 

Yes you can! Learn how in my Oven S’mores Recipe

Can I use marshmallow fluff or marshmallow cream instead of marshmallows?

I wouldn’t recommend it. The marshmallow components of this cake include toasted marshmallows in the oven, meaning we get a much richer flavor (and one that will really make you think of campfire s’mores when you take a bite!). You won’t get that flavor with the marshmallow fluff. Plus, this recipe doesn’t take into account the thinner consistency of the fluff. 

A s'mores cake slice on a brown plate with a fork next to the cake.

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S’mores Cake

The most delicious s'mores cake ever!! This cake is really bringing the campfire treat to your dinner table. Moist chocolate cake layers are baked on a buttery graham cracker crust. The filling between each cake layer consists of a smooth chocolate ganache and a toasted marshmallow whipped cream. Every cake needs a frosting, and this one is happens to include graham cracker crumbs and toasted marshmallows in the frosting. Yep! A graham cracker toasted marshmallow buttercream frosting. You'll take a bite of this cake and know immediately, it's a S'MORES CAKE!
Prep Time: 1 hr 30 mins
Cook Time: 45 mins
Assembly Time: 1 hr
Total Time: 3 hrs 15 mins
Servings: 12 servings

Ingredients
 

Graham Cracker Crust

  • 2 2/3 cups graham cracker crumbs - about 20 full graham cracker sheets
  • 10 tablespoons butter - melted, if using salted butter omit the 1/4 tsp salt in the crust
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt

Chocolate Cake

  • 2 1/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs - room temperature
  • 1 cup buttermilk - room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Chocolate Ganache

  • 1 cup semisweet chocolate chips
  • 2/3 cup heavy cream

Toasted Marshmallow Whipped Cream

  • 9 large marshmallows - toasted
  • 3/4 cup + 2 teaspoons heavy cream - divided
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Toasted Marshmallow Graham Cracker Buttercream

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 325°F. Spray three 8-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper.
  • To a large bowl add the graham cracker crumbs, melted butter, sugar, and salt. Mix to combine.
  • Press 1/3 of the graham cracker mixture into each cake pan. Firmly pressing to create a crust at the bottom of the pan. Bake for 4 minutes. Remove and let cool while preparing the cake batter.

Chocolate Cake

  • In a medium bowl, whisk the flour, sugar, cocoa, baking soda, baking powder, and salt. 
  • In the bowl of a stand mixer fitted with a paddle attachment mix the eggs, buttermilk, vegetable oil, and vanilla until combined. 
  • Add the dry ingredients to the stand mixer and mix until combined. Pour in the hot water and mix on medium speed until combined. 
  • Divide batter evenly between the cake pans (pouring directly on top of the crusts) and bake for 23-27 minutes or until a toothpick comes out with a few moist crumbs but no wet batter.
  • Remove cakes from the oven and allow to cool for 10 minutes. Remove from the cake pans and allow cakes to cool on a cooling rack until completely cool.

Chocolate Ganache

  • Heat the cream in the microwave until hot and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. You will use this for the filling between the cake layers, and the remaining ganache will be used for a drip around the exterior of the cake once frosted.
  • You may need to add a tablespoon or two of cream to get the ganache to a good drip consistency. When ready to add to the outside of the cake, I like to do a test drip on a glass cup to make sure it will drip down enough but not too much.

Toasted Marshmallow Whipped Cream

  • Toast the marshmallows by placing the marshmallows on a cookie sheet that has been sprayed with nonstick spray.
  • Turn oven to broil and put the cookie sheet of marshmallows in the oven. The marshmallows will get toasted really quickly (less than two minutes in my oven), so watch them closely!
  • In a heat-safe bowl, add the freshly toasted marshmallows and 2 teaspoons of heavy cream and mix until the mixture is smooth. Set aside.
  • In a separate bowl, beat the heavy cream until stiff peaks form. 
  • Gently fold the marshmallow mixture into the whipped cream and store in the refrigerator until ready to use.

Toasted Marshmallow Graham Cracker Buttercream

  • Toast the marshmallows by placing the marshmallows on a cookie sheet that has been sprayed with nonstick spray.
  • Turn oven to broil and put the cookie sheet of marshmallows in the oven. The marshmallows will get toasted really quickly (less than two minutes in my oven), so watch them closely! Set aside to cool slightly.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until it’s light and very smooth. 
  • Add the graham cracker crumbs, salt, and toasted marshmallows and beat until the mixture is homogenous.
  • Add the vanilla and slowly add the powdered sugar and heavy cream. Once all the ingredients have been added, beat the buttercream on high speed for 3 minutes. This can be made ahead of time and stored in the refrigerator. It will need to sit at room temperature for 4-5 hours after refrigeration to become soft and spreadable again.

Assembly

  • Place a cake layer, graham cracker crust down, onto a cake board and cover with a thin layer of buttercream.
  • Create a buttercream dam by piping a ring of buttercream around the top edge of the cake layer. Spread a layer of chocolate ganache across the bottom of the dam, and then fill the rest of the space with the toasted marshmallow whipped cream. Be sure to not overfill the cake as it will seep out when you add the next layer and make the cake unstable and difficult to finish icing.
  • Place the second cake layer on top of the buttercream ring, graham cracker crust side DOWN, cover with a thin layer of buttercream and repeat step 2.
  • Place the third cake layer on top and crumb coat the entire cake in a thin layer of buttercream. Refrigerate or freeze for 10-15 minutes, until the buttercream is cold and no longer soft.
  • Add the final layer of frosting around the entire cake. 
  • Add the chocolate ganache drip and decorate as desired.

Notes

For information on storing and freezing cakes, including how to freeze cake layers, buttercream and decorated cakes, check out my How to Store and Freeze Cakes guide!
 

Nutrition

Calories: 1641kcal (82%)Carbohydrates: 190g (63%)Protein: 10g (20%)Fat: 98g (151%)Saturated Fat: 51g (255%)Polyunsaturated Fat: 14gMonounsaturated Fat: 26gTrans Fat: 2gCholesterol: 243mg (81%)Sodium: 776mg (32%)Potassium: 349mg (10%)Fiber: 5g (20%)Sugar: 143g (159%)Vitamin A: 2314IU (46%)Vitamin C: 1mg (1%)Calcium: 119mg (12%)Iron: 4mg (22%)
Course: Dessert
Cuisine: American
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