Layers of graham cracker crust, chocolate cake, chocolate ganache, toasted marshmallow filling, chocolate frosting and marshmallow fluff truly make this the ultimate s’mores cake!
My Love for S’mores Cakes
This post is a long time coming! I’ve diligently been testing different s’mores cake recipes for years now. Seriously! It’s been a personal mission of mine to find (what I consider) the best one. The first s’mores cake I made was Sweetapolita’s original Campfire Delight Cake, made up of dark chocolate cake layers, toasted marshmallow filling and malted chocolate frosting. To this day, it’s one of my favorite cakes, but it didn’t have a graham cracker element to it, which I felt was crucial to a s’mores cake. (In her new cookbook, “Sweetapolita Bakebook,” she made some revisions and the new recipe has graham cracker crumbs in between the layers!)
Over the last few years, I’ve tried several s’mores cake recipes, some with chocolate cake layers, some with vanilla cake layers, and some with graham cracker cake layers. I was always so excited to try the graham cracker cake layers, but was always so disappointed because the flavor and texture were always underwhelming.
I also tried a couple recipes that had toasted graham cracker crumbs in between each of the layers, but was disappointed in how quickly the graham crackers would get soggy.
Time for a Cake by Courtney S’mores Cake
Since I hadn’t found a single s’mores cake that rocked my world, I decided to create my own, inspired by some of my favorite elements from the cakes I had tried. One of these components was the Toasted Marshmallow Frosting from Sweetapolita’s Campfire Delight Cake. You guys! It’s unreal! You broil marshmallows in your oven until they’re golden brown, and then, once they’ve had a few minutes to cool, you add the toasted marshmallows to butter, powdered sugar and marshmallow cream. Unreal, right?
The next element I wanted to incorporate was the graham cracker. To make sure it wouldn’t get soggy, I decided to put a graham cracker crust on each layer that gets baked on its own before adding the cake batter. After the crust bakes, you just pour the chocolate cake batter right into the pans with the crust and bake again. This technique works perfectly for keeping the graham crackers crunchy.
I then decided to cover the entire cake with a silky chocolate buttercream, chocolate ganache drip, and a homemade marshmallow fluff, toasted with a kitchen torch.
So, in case I lost you, here’s how the cake stacks up: toasted graham cracker crust, dark chocolate cake layers, chocolate ganache, toasted marshmallow filling, chocolate frosting and marshmallow fluff. Is your mouth watering yet? I hope so!
All the ingredients and instructions are below. This cake definitely has a few more steps than your ordinary cake, but this cake isn’t just any ol’ cake. It’s the Ultimate S’mores Cake! Just give yourself enough time to make all the elements or spread it out over a couple days. And make sure to watch my quick time-lapse video to see how I assembled it all.
Hey courtney,
Just was wondering how many cakes does the mixture make.
Thanks
Sajan
This recipe makes three 8-inch cake layers
Hi Courtney! Just curious. If I make this cake today, but plan to eat it tomorrow, will it still taste fresh? And should I leave at room temperature? I’m not a big fan of cakes that are cold so I didn’t know if I could leave it out or not. Thanks and keep caking!!!
You can definitely make it today. The only thing I would hold off making until tomorrow and adding right before you serve is the marshmallow fluff that goes on top. I don’t like my cake cold either, but I would still put it in the fridge, covered, tonight because there’s cream in the frosting. Then tomorrow morning you can put it at room temperature and let it sit out until you’re ready to serve.
Hi Courtney, this cake looks fabulous! Would I be able to substitute a Swiss meringue buttercream or would it not hold up as well? And any hacks to warm the marshmallow topping without a kitchen torch? Thanks!!
I haven’t tried SMB with this cake but I think you’d be able to use it, no problem. You could do the marshmallow topping without toasting it. I’m not sure there’s another option to toast it.
Thanks!
I noticed you only used one cake acrylic disc when you frosted this cake. Is there a reason? I find that when I use my discs the part I hate the most is taking it off the bottom board. It’s just so much easier when the cake is already on the drum! Does using one disc make a difference? Also I noticed you weren’t using parchment under your top disc? It’s not hard to get the top disc off without out?!? Thanks for everything! You’re an inspiration!
I sometimes just use one board too, but I don’t have a problem getting the cake off the bottom disk because the cake is also on a cake board so I just slide a knife under the cake board. I do add frosting on top of my cake before the top disk goes on. In my videos, you’ll see I actually put the top disk on right after the crumb coat has been set. I just haven’t had good luck with the parchment on top and trying to take it off.
Hello! I have a couple of questions. I am fairly new to your site/instagram, so I don’t know if these things are questions you have been asked before. 1) You have two methods for making the chocolate frosting in the instructions. Is there one you prefer?? 2) I have 3 9″ cake pans and 3 7″ pans. I notice that most of your recipes are for 8″ pans. Do you recommend using 9″ pans and reducing cook time or using 7″ and reducing the amount used or increasing cook time? Thanks!!!
So it’s actually a chocolate ganache and a chocolate buttercream – a filling and a frosting. You’ll want to use both in this cake. As for size of pans, that will just depend on how you want the layers to look. They’ll be thinner if you use the 9″ and thicker if you use the 7″. That will just be up to your preference.
Sorry, just to clarify, in the instructions I see it goes: for the graham cracker crust, for the chocolate cake, for the toasted marshmallow filling, for the chocolate ganache, for the chocolate frosting, for the marshmallow fluff, for the chocolate frosting (again). I’m making the cake for my dad’s birthday and I want to make sure I’m doing it right!
Oh I’m so sorry for the confusion! I don’t know how that got entered in there twice.
hi, this looks amazing.
for the end, you don’t specify when/how to get the chocolate drips – is that leftover ganache?
also, you said you had tried a bunch of recipes. did you try the banana smores sweetapolita one? wondering if you loved that one too??
No, I’m sorry I didn’t specify. It’s 1/2 cup dark chocolate to 1/2 cup heavy cream. I haven’t tried the banana s’mores cake. I didn’t even know about that one and I’m actually posting a banana nutella s’mores cake soon!
I absolutely love your cakes! I am making the smore cake and wanted to find out if the toasted marshmallow filling can be made ahead of time and if it should be stored in the fridge and brought to room temperature for use?
Yes, it can definitely be made ahead of time. I store mine in an airtight container in the fridge, and then yes, bring it to room temp before using.
Hi!
I know you freeze your cakes and the separate elements regularly, but I’m specifically concerned about the freezing and thawing of the cake layers causing the precious graham cracker crust to get soggy. Any thoughts? I want to bake the cake layers, freeze them in your double plastic wrap/foil method and then assemble at a later date. Will I ruin the crunchy crust? 😐
The graham cracker crust with the baked cake on it won’t get soggy because you bake the crust by itself first. I’ve done it a ton with this cake.
Hey Courtney,
I am making this cake right now and I have used all of my ganache in between the layers. Do you make more ganache to do the chocolate drizzle?
Thanks!
Yes, but make it a little thinner and use 1 cup cream to 1 cup dark chocolate chips
Hi Courtney! What size cake boards did you use for the cake assembly? What size disk is your cake safe acrylic disk?
I use 8″ cake boards and the disk is 8.25″
First off, this looks fantastic! But with so many things (marshmallow fluff and so much chocolate), does the cake end up being sickly sweet?
It’s definitely on the rich side, but the dark chocolate cake and some salty-ness in the graham cracker crumbs help to balance that a bit.
I made your Chocolate Cherry Pie Cake last week for my sister’s birthday and it was, no exaggeration, the best cake I have ever tasted. And beautiful! So I am making this one this weekend for my son’s birthday. Can’t wait to try it! Thanks for the recipes!
Yay! I’m so glad you loved it!
Doing the chocolate drip isn’t in the instructions – do you use the chocolate ganache for this, too?
Sorry about that – it’s 1 cup chocolate chips and 3/4 cup cream.
Made this cake a few weeks ago. Halved the recipe and made a 3 layer 6in cake. The halved recipe is perfect for the size. It was fantastic. Many compliments from coworkers. My only “issue” is that it’s too chocolate-laden for my personal taste. I did forget the marshmallow fluff on top, which I know would have helped balance everything. The toasted marshmallow filling is LIFE. Will absolutely make again, just maybe without some of the chocolate for myself.
This seems silly, do you sift the flour before measuring or after? I had read years ago to always sift first but there seems to be some recipes now that don’t sift the flour.
I don’t sift it at all, actually.
Does this cake have to be kept refrigerated
If you’re waiting longer than a few hours to serve it, yes, but make sure to keep it covered.
Would this be good with vanilla frosting on the outside? Want to decorate it for the 4th (red/white)
Hi Courtney, this cake looks unbelievable and I can’t wait to try it! How could I adapt this recipe for 6” pans? Would half the recipe be enough for 3 6” layers? Or would the recipe as written give me 4 6” layers? How high do you fill your cake pans? Would the bake time change? And is the bake temp of 360 correct? Sorry for all the questions but I don’t want to mess up what I’m sure is an amazing cake!
The recipe is made for 4 6inch pans or 3 8inch so use the recipe as written! Use a food scale to measure how many ounces go in each pan so they are all the same. Bake time and temp will be the same, just keep an eye on it!
Sorry but one more question. I want to decorate this cake for a Christmas party and need the frosting to be white. What flavor frosting (besides chocolate)would compliment the cake and filling flavors without making it all taste too sweet? Vanilla American buttercream? Marshmallow buttercream? Vanilla Swiss Meringue?
I would do my Vanilla buttercream frosting! It will be delicious.
This cake is by far the best cake I have made and I have been baking for years. Brought it to a family Xmas party and said it was the best cake they have ever had and there were a lot of family to please. So thank you!!!
Love to hear it! Thank you!
I was wondering what kind of cocoa powder you use-dutch processed or just unsweetened? Since the recipe calls for baking soda I was thinking dutch, but you hadn’t specifically mentioned it so maybe it’s the other?
I use extra brute Cacoa Berry. You can use either.
Courtney, I’m new to your site and am so excited to start trying your reipes. (I just had a wedding cake made from a combination of your recipes – simply divine!) Part of what makes them so beautiful is the presentation. Where do I find acrylic cake discs? Thanks for the help!
On my site shop.cakebycourtney.com
Hi Courtney, I plan on making this cake for my son’s birthday next week but I don’t need such a large cake. Any suggestions as to how I could modify the recipe to make a 3 layer 6″ cake? Would halving the ingredients work? Thank you for your wonderful recipes and tutorials. Wish I lived closer so I could take one of your classes!