S’mores Cake
Ultimate S’mores Cake
- Graham cracker crust
- Dark chocolate cake
- Chocolate ganache
- Toasted marshmallow filling
- Chocolate buttercream
- Chocolate drip
- Toasted marshmallow fluff
How to Schedule Baking the Ultimate S’mores Cake
Don’t let all the elements of this cake scare you away! Every minute in the kitchen is worth every bite you take. Promise!
Here’s how I schedule baking the Ultimate S’mores Cake:
- Day 1: make the crust and cake layers (once cooled to room temperature, cover with plastic wrap and freeze)
- Day 2: make the marshmallow filling and chocolate buttercream (store each in airtight containers in the refrigerator and bring back to room temperature before assembly)
- Day 3: make ganache and fluff and then assemble
How to Apply the Drip
The drip should be a consistency that slowly and easily falls over and down the edge of your cake. To make the drip, I use 1/2 cup dark chocolate chips and 1/3-1/2 cup heavy whipping cream. To test the consistency, use the the bottom of a tumbler and apply the drip, just like you would with a cake (see below.) If the drip is too thick, add a little more warm cream.
It’s okay to apply the drip while it’s slightly warm. Just make sure your cake is chilled before you start.
Using a Kitchen Torch
When you’re ready to add the marshmallow fluff, make sure you have a kitchen torch handy. Torching the fluff not only ensures a fabulous flavor, it also helps hold the fluff in place.
How to Assemble the Ultimate S’mores Cake
Other Cakes You May Like
Ultimate S’mores Cake
Layers of graham cracker crust, chocolate cake, chocolate ganache, toasted marshmallow filling, chocolate frosting and marshmallow fluff.
Ingredients
FOR THE CRUST
- 2 cups (240 g) graham cracker crumbs, about 18 rectangular crackers (this is best done in a food processor or blender, but can be done by placing the graham crackers in a zip-lock bag and rolling over the crackers with a rolling pin)
- 1/2 cup (113 g) unsalted butter melted
- 1/3 cup (70 g) granulated sugarÂ
FOR THE CAKE
- 2 cups (220 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cups (88.5 g) dark cocoa powder
- 2 teaspoons (8 g) Â baking soda
- 3/4 teaspoon (3 g) baking powderÂ
- 1 teaspoon (5.6 g) salt
- 1 cup (240 g) Â buttermilk at room temperature
- 1/2 cup (109 g) Â vegetable oil
- 3 large eggs at room temperature
- 1 teaspoon (4.2 g) pure vanilla extract
- 1 cup (236.6 g) hot waterÂ
FOR THE MARSHMALLOW FILLING
- 24 large white marshmallows
- 1 cup (125 g) Â powdered sugar measured and then sifted
- 1 cup (226 g) unsalted butter at room temperature
- 1/2 teaspoon (2.1 g) Â pure vanilla extract
- 1 jar (200 g) marshmallow fluff
FOR THE GANACHE
- 1 cup (150 g) semi-sweet or dark chocolate chips
- 1/2 cup (115.5 g) whipping creamÂ
FOR THE BUTTERCREAM
- 1/3 cup (Â 77 g) heavy whipping creamÂ
- 10 oz. dark or semi-sweet chocolate chips
- 2 cups (452 g)Â unsalted butter slightly chilled
- 5 cups (625 g) powdered sugar measured then sifted
- 1 tablespoon (4.2 g) pure vanilla extract
- Pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping youâll want to make an extra 1/2 batch.
FOR THE MARSHMALLOW FLUFF
- 3 egg whites room temperature
- 1/4 teaspoon (1.4 g) salt
- 1/3 cup (66.6 g) sugar
- 1 cup (300 g) Â light karo syrup
- 2 tablespoons (29.6 g) water
- 1 tablespoon (12 g) vanilla bean paste or clear vanilla extract
Instructions
FOR THE CRUST
-
Preheat your oven to 375 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
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In a medium sized bowl combine the graham cracker crumbs, melted butter and sugar. Stir until all the graham cracker crumbs are damped by the melted butter.
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Divide evenly between the three pans and press down firmly with your hand or the back of a spoon.
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Bake for 5 minutes. Let cool while you make the chocolate cake batter.Â
FOR THE CAKE
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Preheat the oven to 325 degrees F.
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Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
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In another bowl, combine the buttermilk, oil, eggs, water and vanilla.
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With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
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Pour the batter into the prepared pans (about 12 ounces in each 6-inch pan or 15 ounces in each 8-inch pan), over the cooked graham cracker crusts and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumsb on it.
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Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
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Wrap in plastic wrap and chill until ready to use.Â
FOR THE MARSHMALLOW FILLING
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Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
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Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
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With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.Â
FOR THE GANACHE
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In a microwave safe bowl, pour the cream over the chocolate chips and heat for about 45-60 seconds. Stir, and if needed, heat for another 30 seconds to melt the chocolate chips completely. Let cool to room temperature before using.
FOR THE FLUFF
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In the bowl of a standing mixer, whisk the eggs and salt until fluffy and frothy.
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Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.
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With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs – don’t scramble the them)
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Eventually, all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny.Â
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Best used right away.Â
FOR THE BUTTERCREAM
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Heat the cream until nearly boiling in a microwave safe bowl. Pour the hot cream over the chocolate chips and stir until the chips are melted and the mixture is smooth. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
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With the mixer on low speed, add the ganache. Scrape down the sides and bottom of the bowl and then mix on medium-high speed for about a minute, until the mixture is smooth.
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Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt.
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Buttercream can be store in an airtight container in the refrigerator for a week.
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When you’re ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets.Â
ASSEMBLY
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Level each chocolate cake layer, if needed, and then place the first cake layer, graham cracker side down, on a cake board.
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Spread half of the chocolate ganache on the cake layer and then freeze for 5 to 10 minutes to set the ganache a little.
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Carefully spread half of the toasted marshmallow filling over the chocolate ganache and repeat step 2 and 3 for the second cake layer.
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Place the final cake layer, graham cracker side down, on top and cover with a crumb coat layer of the chocolate frosting. Freeze the cake for 10 to 15 minutes to set the crumb coat.
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Finish frosting the cake with the chocolate frosting and then decorate the top of the cake with the marshmallow fluff, toasting with a kitchen torch, if desired.
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? Iâm not a big fan of cakes that are cold so I didnât 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. Itâs just so much easier when the cake is already on the drum! Does using one disc make a difference? Also I noticed you werenât using parchment under your top disc? Itâs not hard to get the top disc off without out?!? Thanks for everything! Youâre 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? đ
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 âissueâ is that itâs 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)
Hello,
I was wondering how I could adjust the recipe and bake time for either two 9inch layers? or I was thinking I would try three 6inch layers?
Two 9 inch layers will be longer because its thicker. 3 6-inch layers will be about the same time.
Hi Courtney, this cake looks unbelievable and I canât wait to try it! How could I adapt this recipe for 6â pans? Would half the recipe be enough for 3 6â layers? Or would the recipe as written give me 4 6â 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 donât want to mess up what Iâm 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.
Great cake! Baked it for my own birthday đ
Only issue was that after adding the marshmallow fluff to the marshmallow filling mix, the filling became extremely liquid-y and runny. What reason could this have been?
It might just need to be mixed longer!
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, Iâm 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!
Can you bake any cake batter on a graham crust? Or would this only work with specific types of batter?!
P.s Your cakes are to die for!!!
Any kind!
I loved loved loved the texture of the crust in the cake. It was amazing. The cake was very rich, so a small piece was enough for me. I very much look forward to trying the Creme BrĂťlĂŠe one next!
This is a life changer! I made it for our tenth anniversary (COVID 19 self isolating edition) and I can’t imagine that I’ll ever taste anything as amazing! Thank you!!!
Awesome!! Happy anniversary!
I made this and it came out great! Thank you for the recipe, it’s a fun cake. In the cake batter itself, I had a bit of a problem getting my wet/dry ingredients to mix well with each other without over-mixing the batter, but the end result seemed fine regardless.
This cake looks extraordinary, and I am planning on making it for my husbandâs birthday this weekend. I do have a question regarding the graham cracker crust on the cake layers-does it make the cake difficult to cut/cause the fillings to squish out when cut? Or is it tender enough to cut through without squishing the cake? Thank you!
You won’t have any issues cutting it!
I made the cake this weekend, and we shared it with my husbandâs family for his birthday. It was PHENOMENAL!!! Thank you for sharing!
Iâve made this cake 3 times and every time I serve it people say it is the best chocolate cake they have ever had! I was wondering if I used this chocolate cake recipe (without the graham crust) as cupcakes, what baking time would you suggest?
About 18 minutes. Keep an eye on them.
Is this OK to store in the refrigerator even after the Top marshmallow fluff has been Torched?
I would cut pieces individually and wrap them in saran and keep them in your freezer.
This looks amazing! I plan on making this for a July 4th get together. Whatâs more American than sâmores! Should I torch the marshmallow fluff right before we eat it or can I do it ahead of time?
Canât wait to eat this! Sâmores are my favorite. đđđ
You will want to make the fluff and torch it right before serving!
Hi Courtney!
Would I be able to use cake flour instead of AP flour or will they cake get soggy because of how light cake flour is? Also how many days in advance can I assemble the cake without it getting soggy? I want to make it for my bfâs birthday this Friday but wanted to start early.
You’ll want to use AP flour. I recommend only assembling it the day before or day of. But you can make all the elements in advance and just assemble day of!
This cake is gorgeous and when you cut it open it’s a delicious surprise waiting!!
I love that. Thank you!
Hi, Courtney!! I Lâ¤VE your site. So well designed. I was wondering if you thought that this cake technique (crumb layer baked first with biscoff instead of grahams) would also work for the Biscoff cake? Because EXTRA Biscoff cant be bad… keep up the fantastic work!!
Totally! Sounds delicious.
Did you have to double the marshmallow fluff to use some on top of the cake? Thanks.
No the fluff on top is a separate component. It’s not the same as the filling.
Hi Courtney,
I follow you on IG and lots of questions there too. Sorry! I’m (@petitechefstation) I’ve read all the comments and your replies below so that’s helpful! So here’s 2 more questions about this cake. When you say to keep the cake covered in the fridge if making ahead, do I *really* have to? đ I don’t have a container that would fit the whole cake undisturbed after frosting it but before adding the marshmallow fluff topping. And speaking of the fluff, I’m inferring with these comments that it’s best to make it and decorate as close to serving as possible. Yes? When I’m ready to store, I think you replied below to cut up individual slices and store. If I store the cake as a whole, would the marshmallow fluff ‘bleed?’ Sorry for all the questions! I truly appreciate how you take the time to answer every one of mine on Instagram! Good day!
You can leave it on the counter but try not to do it for more than a day before serving. Yes make and decorate as close to serving as possible!
I was excited to make this cake for my 40th birthday. Unfortunately, each cake layer stuck HORRIBLY to the pans, despite also lining with parchment paper. I have never had a cake stick like this, and my guess is it had something to do with the graham cracker crust. Now I don’t have time to start another cake and I’m left without one. Any suggestions on what went wrong?
Did you spray your parchment paper with spray? It shouldn’t stick if it is sprayed.
Is the marshmallow filling supposed to have small pieces of toasted marshmallow? It wasn’t smooth after I added the toasted marshmallows. I was wondering if I toasted the marshmallows too much.
It can have those pieces. Not a problem.
This is my absolute favorite cake everrrrrrr. I LOVE sâmores, so of course I would love this cake. But itâs the layers that send it over the top! That graham cracker crust on the bottom of each cake layer is incredible. And it all comes together so perfectly. I canât rave about this one enough.
Thank you so much!!!
I’m going to make this Ultimate S’mores Cake in the next few days. Looks so delicious! I need to know; How can I best store it, considering trying to preserve the marshmallow fluff topping?
Thank you!
I always cut my slices and double wrap them in saran and store in the freezer!
Hello there! Iâm going to make this lovely Sâmores cake this weekend and wanted to know if the cake would stay over night in the fridge or will the marshmallow topping lose itâs firmness and melt? Thank you.
I wouldn’t do the topping until you are ready to serve!
I made these cake layers today, planning to assemble tomorrow. My graham cracker crust was so crumbly while wrapping the layers to put in the freezer. I had the same problem with the cookies and milk cake. I followed the instructions exactly. Any tips? Longer bake time maybe?
Maybe a little more butter too!
Is it possible to freeze the whole cake (minus the marshmallow fluff on top) if I make it a week or two ahead? Will the marshmallow filling between layers hold its texture? And then just add the marshmallow fluff on top after thawing the cake?
Yes you can!
When referring to the ingredients for the toasted Marshmallow Filling, it says â1 jar (200 g) marshmallow fluffâ. Is this just the store bought marshmallow cream, or do I use part of the marshmallow fluff that we make for the top of the cake?
Thanks. Canât wait to make.
Yes, store bought.
Can you just use store bought marshmallow fluff for the topping?
Of course!
I’m planning on making a half-recipe – can I make the whole recipe for the filling and use that as the topping fluff as well? Will it toast up as nicely? Or is there a reason you have separate recipes?
It will not toast up as well.
Hi Courtney! Iâm in the middle of making this cake and when I flipped the toasted marshmallows they sort it collapsed and just melted. Any ideas? Is that what is supposed to happen? Love your cakes!!!
It’s ok!! no worries at all.