S’mores Cake

I’ve always been a huge fan of s’mores — that perfect, gooey, crunchy combination of toasted marshmallows, melted chocolate, and crisp graham crackers. So naturally, I wanted to create a cake that captured that nostalgic campfire magic but in a more indulgent and shareable form. This s’mores cake is my answer — a decadent dessert that layers all those classic flavors into a moist, tender cake, with melty marshmallows and crunchy bits throughout.

If you love s’mores as much as I do but want something more elegant than roasting marshmallows over a fire, this cake is for you. It’s cozy, fun, and perfect for family gatherings, birthdays, or just treating yourself to a slice of campfire bliss. Keep reading to learn exactly how to make this irresistible dessert come to life in your kitchen.

Why I Love This Recipe

There’s something magical about s’mores — they instantly bring back memories of summer nights, campfires, and laughter. But eating s’mores one by one can get a little messy, and sometimes you just want a cake that offers all those flavors in every bite without the fuss.

This s’mores cake is special because it transforms those beloved campfire ingredients into an elegant, layered dessert that’s easy to serve and share. The cake layers are tender and infused with hints of chocolate and vanilla, while the marshmallow frosting brings the gooey, toasted charm of the original treat. Add crunchy graham cracker crumbs sprinkled between the layers and on top, and you’ve got a cake that’s texturally delightful.

I love how this cake strikes the perfect balance between nostalgic comfort and sophisticated indulgence. It’s not overly sweet but has just enough richness to satisfy any chocolate lover. Plus, it’s surprisingly straightforward to make, so it’s perfect for bakers of all skill levels.

Whether you’re looking for a unique birthday cake or a crowd-pleaser for your next gathering, this s’mores cake delivers on flavor and presentation. I think once you try it, it’ll become a staple dessert in your recipe collection too.

Ingredients for S’mores Cake

To get that classic s’mores flavor in cake form, you’ll need a mix of traditional baking ingredients and a few s’mores essentials. Here’s what I use:

• All-purpose flour: For the cake’s structure and tenderness.
• Granulated sugar and brown sugar: To balance sweetness and add a slight molasses depth.
• Cocoa powder: To bring a rich, chocolatey base to the cake layers.
• Baking powder and baking soda: For rise and fluffiness.
• Salt: To enhance all the flavors.
• Unsalted butter: Adds moisture and richness.
• Eggs: For binding and structure.
• Buttermilk: Keeps the cake moist and tender while adding a slight tang.
• Vanilla extract: For warmth and depth.
• Marshmallow fluff or melted marshmallows: This goes into the frosting for that gooey texture.
• Mini marshmallows: To mix into the frosting or toast on top for garnish.
• Chocolate chips or chunks: For pockets of melted chocolate throughout the cake.
• Graham cracker crumbs: To mix in layers and decorate the cake, giving it that classic crunch.
• Heavy cream: Used in frosting to add smoothness and fluff.
• Powdered sugar: For sweetness and frosting texture.

All these ingredients work in harmony to recreate the s’mores experience with the softness of cake, the fluffiness of marshmallow frosting, the richness of chocolate, and the satisfying crunch of graham crackers.

How Much Time Will You Need

While this cake might look impressive, it’s surprisingly manageable to make. Here’s a rough breakdown:

• Preparation time: Around 25 to 30 minutes to gather ingredients, mix the batter, and prepare the pans.
• Baking time: Each cake layer usually bakes for about 25 to 30 minutes, so with two layers, plan for about 50 to 60 minutes total.
• Cooling time: At least 1 hour to let the cakes cool completely before frosting — this is crucial for a neat finish.
• Frosting and assembling: Around 20 to 30 minutes.

In total, you’re looking at roughly 2.5 to 3 hours from start to finish, including cooling time. But don’t worry — much of this is just waiting, which gives you time to prepare the frosting or relax a bit before the delicious finale.

How to Make This S’mores Cake

Making this cake is a straightforward process that anyone can follow. Here’s the step-by-step guide to get you from raw ingredients to a beautiful, mouthwatering cake.

Step – 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.

Step – 2: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.

Step – 3: In a separate bowl, cream the softened unsalted butter with granulated sugar and brown sugar until light and fluffy. This usually takes about 3 to 5 minutes with an electric mixer on medium speed.

Step – 4: Add eggs one at a time to the creamed butter mixture, beating well after each addition. Stir in the vanilla extract.

Step – 5: Alternate adding the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined — overmixing can make the cake tough.

Step – 6: Fold in the chocolate chips gently, making sure they are evenly distributed but don’t overwork the batter.

Step – 7: Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.

Step – 8: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step – 9: While the cakes bake, prepare the marshmallow frosting. Beat together marshmallow fluff and softened butter until smooth. Gradually add powdered sugar and a splash of heavy cream to reach your desired frosting consistency.

Step – 10: Once the cakes are fully cooled, place one layer on your serving plate. Spread a generous layer of marshmallow frosting on top, then sprinkle with graham cracker crumbs.

Step – 11: Place the second cake layer on top and frost the entire cake with the remaining marshmallow frosting. Finish with a sprinkle of graham cracker crumbs and toasted mini marshmallows for garnish.

Step – 12: To toast the marshmallows, use a kitchen torch carefully or briefly place the cake under a broiler while watching closely so they don’t burn.

Step – 13: Let the cake set for 15 to 20 minutes before slicing to allow the frosting to firm up slightly.

Substitutions

Don’t worry if you don’t have every ingredient on hand or want to customize your cake. Here are some substitutions that work well without compromising the flavor:

• Instead of cocoa powder, you can use melted unsweetened chocolate (about 1 ounce) for a richer chocolate flavor.
• If you don’t have buttermilk, mix regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.
• For a dairy-free version, substitute butter with coconut oil or a vegan butter alternative, and use a plant-based milk for buttermilk.
• If marshmallow fluff isn’t available, melt regular marshmallows with a bit of butter and heavy cream over low heat until smooth, then cool before using in frosting.
• Instead of graham cracker crumbs, crushed digestive biscuits or vanilla wafers can add a similar texture and sweetness.
• For extra chocolate, add a chocolate ganache drizzle on top instead of frosting.

These tweaks let you adjust the recipe to your pantry or dietary preferences while keeping the s’mores essence intact.

Best Side Dish of S’mores Cake

To make the eating experience even better, consider pairing this cake with these delicious side dishes:

• Fresh berries: Strawberries or raspberries add a tart contrast to the rich cake.
• Vanilla ice cream: A scoop of creamy vanilla ice cream complements the gooey marshmallow and chocolate perfectly.
• Hot cocoa or coffee: A warm beverage rounds out the cozy vibe of this dessert.

Each of these enhances the flavors and textures of the cake and makes for a satisfying treat.

Serving and Presentation Tips

Serving this s’mores cake is just as fun as making it! The key to an inviting presentation is to highlight the nostalgic elements that make s’mores so irresistible.

I like to serve the cake on a rustic wooden board or a simple white cake stand to contrast the warm tones of the graham cracker crumbs and toasted marshmallows. Before slicing, sprinkle a little extra graham cracker crumbs around the plate edges and add a few fresh mini marshmallows toasted lightly with a kitchen torch for that perfect campfire glow.

If you want to go the extra mile, serve each slice with a small drizzle of melted chocolate or a dollop of marshmallow fluff on the side. A few fresh berries or a sprig of mint can also brighten the plate visually and add a pop of color.

When plating, use a sharp serrated knife to cut neat slices without squashing the layers. Wiping the knife between each cut helps keep the presentation clean.

Overall, keep it simple and cozy — you want the cake’s texture and layers to shine. This dessert is all about comfort and nostalgia, so make the setting feel warm and inviting.

Tips and Tricks to Make This Recipe Even Better

Here are some of my favorite tips to elevate your s’mores cake experience:

• Use room temperature ingredients: For the best batter texture and frosting consistency, make sure your butter, eggs, and buttermilk are at room temperature before starting.
• Don’t overmix the batter: When combining dry and wet ingredients, mix just until everything is incorporated to keep the cake light and tender.
• Toast the marshmallows carefully: Whether using a kitchen torch or broiler, keep a close eye to prevent burning and achieve that perfect golden-brown finish.
• Add a pinch of espresso powder: This may sound odd, but a small amount (about 1/2 teaspoon) in the cake batter enhances the chocolate flavor without making the cake taste like coffee.
• Chill the cake before slicing: After frosting, refrigerate the cake for about 30 minutes to firm up the frosting and make slicing cleaner.
• Use high-quality chocolate: For the best melt and flavor, choose good-quality chocolate chips or chunks.
• Make it ahead: This cake tastes even better the next day when flavors meld, so feel free to bake it a day ahead and store it wrapped in the fridge.

By following these tricks, your cake will look and taste like it came straight from a gourmet bakery.

Common Mistakes to Avoid

Making a s’mores cake is straightforward, but there are some pitfalls to watch out for:

• Cutting the cake while warm: Always let your cake layers cool completely before frosting. Otherwise, the frosting will melt and slide off.
• Overtoasting marshmallows: Marshmallows can go from golden to burnt very quickly, so toast in short bursts and keep an eye on them.
• Using stale graham crackers: Freshness is key to that satisfying crunch; stale crumbs can taste flat and soggy.
• Overmixing the batter: This can develop gluten and result in a dense, chewy cake instead of a light, tender crumb.
• Skipping the crumb coat: Applying a thin layer of frosting before the final coat seals in crumbs and results in a cleaner finish.

Avoiding these common mistakes will help you achieve that perfect s’mores cake every time.

How to Store It

To keep your s’mores cake fresh and delicious:

• Store the cake covered loosely with plastic wrap or in an airtight cake container in the refrigerator. This will preserve the marshmallow frosting and prevent it from drying out.
• The cake will keep well for 3 to 4 days refrigerated.
• Before serving, bring the cake to room temperature for about 30 minutes to soften the frosting and enhance flavors.
• If you need to store longer, you can freeze the cake. Wrap tightly in plastic wrap and then foil. Thaw in the fridge overnight before serving.

Proper storage ensures your cake stays moist, gooey, and ready to enjoy whenever you want.

Frequently Asked Questions

Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend. Make sure your baking powder is gluten-free as well.

Can I use homemade marshmallow fluff?
Absolutely. Homemade marshmallow fluff works wonderfully and adds a personal touch.

Is this cake suitable for kids?
Definitely! It’s a fun, sweet treat that kids love, especially because of the gooey marshmallow and chocolate.

Can I make this cake ahead of time?
Yes, this cake tastes even better the next day. Just store it in the fridge and bring to room temperature before serving.

What can I use instead of graham crackers?
If graham crackers aren’t available, crushed digestive biscuits or vanilla wafers make great substitutes.

Print