Why This S’mores Cake Recipe Works
Remember that moment by the campfire? You’ve got a perfectly toasted marshmallow, a square of chocolate, and you squish it all together between two graham crackers. The chocolate melts from the heat, the marshmallow stretches into gooey strings, and the cracker crunches. That’s the taste we’re chasing here.
But let’s be real. Not everyone has a campfire handy. And honestly, sometimes you want that flavor in a form that feels more celebration than camping trip. That’s where this smores cake recipe comes in.
I’ve tested this one a lot. My first attempt? The marshmallows slid right off the cake. Looked like a sad, bald chocolate dome. My second try, I burned the meringue under the broiler. My kitchen smelled like a campfire gone wrong. But I kept tweaking, and this version? It’s the one that works.
Here’s what makes it special. The cake layers have graham cracker crumbs baked right in, so every bite has that sandy crunch. The chocolate comes through a silky ganache and a rich Swiss meringue buttercream. And the topping is a toasted marshmallow meringue that tastes just like the real thing, only fluffier. No campfire required.
This smores cake recipe is for the days when you want to impress without stress. It looks like you spent all day on it. But between us, it’s totally doable for a Saturday afternoon project.
Ingredients for S’mores Cake
Let’s talk about what you’ll need. The ingredient list might look long, but I promise every component pulls its weight. Here’s the breakdown.
For the graham cracker cake layers: You’ll need graham cracker crumbs (about 4-5 sheets, crushed fine), all-purpose flour, baking powder, fine sea salt, a touch of cinnamon (optional but nice), unsalted butter, canola oil, granulated sugar, light brown sugar, vanilla extract, large eggs, and buttermilk. The combination of butter and oil gives you that moist crumb with a little extra tenderness. The buttermilk keeps it from drying out, which matters when you’re stacking three layers.
For the chocolate ganache: Just two things. Dark chocolate chips and heavy cream. That’s it. The ratio here is important. Too much cream and it’s runny. Too little and it’s stiff. I’ve got you covered.
For the marshmallow meringue frosting: Egg whites, granulated sugar, and vanilla bean paste. This is the heart of the s’mores experience. It whips up into clouds of sweet, sticky goodness that toast beautifully.
For the chocolate Swiss meringue buttercream: Half of that meringue frosting, unsalted butter, Dutch-process cocoa powder, half the chocolate ganache, and a pinch of salt. This frosting is what makes the cake feel fancy. It’s smooth, chocolatey, and not too sweet.
How to Make S’mores Cake
Alright, let’s walk through this. I’ll break it into four major stages. Each one builds on the last, so try not to skip ahead. Fair enough?
Step 1: Make the Chocolate Ganache
Start here because the ganache needs time to cool. You don’t want to pour warm ganache into your buttercream or between cake layers. Trust me, I’ve tried. It turns into a slippery mess.
Place the dark chocolate chips in a medium bowl. In a small saucepan, heat the heavy cream until it’s just simmering. You’ll see tiny bubbles around the edge. Pour the hot cream over the chocolate and let it sit for a minute or two. Then stir gently until it’s completely smooth. Set it aside to cool to room temperature. If you’re in a hurry, pop it in the fridge for 15 minutes, but stir it every few minutes so it cools evenly.
The smell at this point is incredible. That deep, rich chocolate aroma. It’s the kind of smell that makes you want to eat it with a spoon. Resist that urge. We need it for the cake.
Step 2: Bake the Graham Cracker Cake Layers
Preheat your oven to 350°F (177°C) convection, or 325°F (162°C) conventional. Grease and line three 6-inch cake pans with cooking spray and parchment paper. Grandma Ruth always said a level cake starts with proper pan prep. She wasn’t wrong.
Pulse a sleeve of graham crackers in a food processor until they’re fine crumbs. Whisk those with the flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
In a stand mixer with the whisk attachment, beat the butter, oil, both sugars, and vanilla until light and fluffy. That takes about 2 to 3 minutes. Add the eggs one at a time, beating well after each. Scrape the bowl. Then alternate adding the dry ingredients and buttermilk, starting and ending with the dry. Mix just until combined.
Divide the batter evenly among the pans. I like to weigh them about 475 grams per pan. Bake for 30 to 35 minutes, until the cake springs back when you poke it. Let them cool completely before you even think about frosting.
When the cakes come out of the oven, your kitchen will smell like a bakery. That specific scent of butter and sugar and warmth. It reminds me of Saturday mornings at Grandma Ruth’s place.
Step 3: Make the Meringue Frosting
This step is where people get nervous. Don’t be. It’s just eggs and sugar with some heat and patience.
Start with a spotlessly clean bowl and whisk attachment. Any grease will ruin the meringue. Place the egg whites and granulated sugar in the bowl. Set it over a saucepan of simmering water a double boiler situation. Whisk constantly for 5 to 10 minutes, until the sugar dissolves. You can feel it between your fingers, but I highly recommend a thermometer. Bring it to 170°F (77°C). This stabilizes the meringue and prevents weeping later.
Transfer the bowl to the stand mixer and beat on medium-high until stiff peaks form. Add the vanilla bean paste and keep beating until the mixture is no longer warm. That takes about 10 to 15 minutes. You’ll have a glossy, billowy cloud of marshmallow-like goodness.
Remove half the meringue and set it aside. This half becomes the marshmallow topping. The other half becomes the buttercream.
Step 4: Make the Chocolate Swiss Meringue Buttercream
With the remaining half of the meringue still in the mixer, lower the speed to medium. Add the softened butter, 2 to 3 tablespoons at a time. At first, it might look soupy or curdled. Don’t panic. That’s normal. Keep beating. Within 5 to 10 minutes, it will emulsify into a silky, smooth buttercream.
Once it comes together, add the cocoa powder, a pinch of salt, and half of the cooled chocolate ganache. Mix until smooth. Taste it. I dare you not to smile.
Now you have all your components. The cake layers are cool. The ganache is set. The meringue and buttercream are ready. Time to assemble.
How to Assemble the S’mores Cake
Place the first cake layer on a cake board or plate. Spread a thin layer of chocolate buttercream on top. Then add a layer of meringue frosting and a swirl of chocolate ganache. If the ganache has thickened too much, warm it in the microwave for 5 to 10 seconds.
Repeat with the second layer. Place the third layer on top. If the buttercream feels too soft, refrigerate the cake for 15 to 30 minutes between stacking. This keeps the layers from sliding around.
Smooth out any buttercream that squished out between the layers. Refrigerate for at least 60 minutes. Then spread the remaining chocolate buttercream over the top and sides. Use an offset spatula to work it down. Add dabs of meringue frosting and chocolate ganache on top, lightly spreading them in. Sprinkle extra graham cracker crumbs over everything.
Now for the fun part. Toast the meringue. You can use a kitchen torch that’s my favorite method. Or pop it under the broiler for a minute. Watch it carefully. It goes from golden to burned fast. The goal is puffed, golden peaks that look like little clouds.
Tips for the Best S’mores Cake
- Don’t rush the cooling. Warm ganache is too runny for filling. Warm cake layers will melt your buttercream. Patience pays off.
- Use a kitchen scale. Weighing the batter into each pan ensures even layers. About 475 grams per 6-inch pan works perfectly.
- Clean your bowl for meringue. Any trace of grease will stop the egg whites from whipping. A drop of lemon juice on a paper towel works to wipe it down.
- Check your oven temperature. Ovens run hot or cold. An oven thermometer is a cheap investment that saves cakes.
- If using a glass dish for toasting, don’t put it under the broiler. Glass can shatter. Stick with a torch or leave the meringue untoasted.
Troubleshooting the Meringue Buttercream
Let’s talk about what can go wrong. Because it happens. Even to me.
❌ Mistake: The buttercream looks soupy.
✅ Solution: Your meringue was too warm when you added the butter. Refrigerate the bowl for 15 to 20 minutes, then re-whip. It should come together.
❌ Mistake: The buttercream looks curdled.
✅ Solution: The butter was too cold. Keep beating. It will emulsify as the butter warms up from the friction. If it doesn’t, set the bowl in a warm water bath for a minute, then beat again.
❌ Mistake: The meringue won’t whip.
✅ Solution: There’s grease in the bowl. Start over with a clean bowl. Or the sugar wasn’t fully dissolved. Make sure you heat the egg whites and sugar to 170°F.
❌ Mistake: The cake layers slide apart.
✅ Solution: The filling was too soft. Chill each layer after spreading the filling. And make sure the ganache is completely cool before using it.
Recipe FAQs
How to Store S’mores Cake
This cake is best within the first two days. The meringue topping is at its fluffiest right after toasting. But leftovers are still amazing.
Cover the cake tightly with plastic wrap or store it in an airtight container in the fridge for up to 5 days. If you’ve cut into it, use any leftover frosting to cover the cut section. That keeps it from drying out.
To reheat a slice, microwave it for about 10 to 15 seconds. That softens the marshmallow and chocolate back to gooey perfection. Or let it come to room temperature on the counter for 20 minutes.
You can also freeze the unfrosted cake layers for up to a month. Wrap them well in plastic wrap and foil. Thaw at room temperature before frosting.
Making This S’mores Cake in Different Sizes
Need a bigger cake? You can double the recipe and bake it in three 8-inch or 9-inch pans. The baking time will be similar, maybe a few minutes less. Just keep an eye on it.
For a 9×13 pan cake, use the full recipe batter and bake for 35 to 40 minutes. Top it with the meringue and toast it. That’s a great option for a crowd.
Want mini cakes? Bake the batter in 4-inch pans for about 20 to 25 minutes. They’re adorable for parties.
Can This S’mores Cake Be Made in Advance?
Yes, and here’s how. Bake the cake layers up to two days ahead. Wrap them tightly and keep them at room temperature. Make the ganache a day ahead and store it in the fridge. Let it come to room temperature before using.
The meringue and buttercream are best made the day you assemble. But you can make the buttercream a day ahead and re-whip it gently before using. Just let it sit at room temperature for 30 minutes first.
Assemble the cake the day you plan to serve it. The meringue topping should be toasted right before serving for that perfect marshmallow texture.
Conclusion
This smores cake recipe is the kind of dessert that makes people stop and stare. Then they take a bite and their eyes go wide. That’s the moment. That’s why we bake.
It’s nostalgic without being fussy. It’s impressive without being impossible. And it tastes exactly like summer should taste.
So preheat that oven. Crush those graham crackers. And get ready to make your kitchen smell like the best campfire you’ve ever had. Share your creation with me on Pinterest I’d love to see how it turns out.
Now go make your kitchen smell like summer camp.
S'mores Layer Cake
Ingredients
Method
- Preheat the oven to 350F/177C convection (or 325F/162C conventional) and grease and line three 6-inch (15.24 cm) cake pans with cooking spray and parchment paper.
- Place 1 sleeve of graham crackers in a food processor and turn it on high until there are no more large chunks. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set the dry ingredients aside.
- In an electric mixer fitted with the whisk attachment, beat the butter, oil, granulated sugar, light brown sugar and vanilla extract together, on medium speed, until they’re light and fluffy. This should take 2 to 3 minutes.
- Add the eggs, one at time, beating well after each addition. Make sure to scrape the bottom of the bowl as needed.
- In five increments, alternate adding the dry ingredients and buttermilk into the batter, beginning and ending with the dry ingredients. Beat the mixture on medium speed, just until the flour is fully incorporated, making sure to scrape the edge of the bowl as needed.
- Distribute the batter evenly among the prepared pans and bake for 30-35 minutes, until the cake springs back when it’s poked. Remove the cakes from the pans and allow them to cool completely before frosting.
- Place the dark chocolate in a medium bowl and in a small saucepan, heat the heavy cream until it's simmering. Pour the heavy cream over the chocolate and let it melt for 1-2 minutes. Stir until the chocolate is completely smooth. Set it aside to cool completely.
- Begin by thoroughly cleaning the aluminum bowl and the whisk attachment of the stand mixer (they can’t have any fat residue when making meringue). Once they’re clean and dry, place the egg whites and the granulated sugar in the bowl.
- In a small saucepan, bring 1/2 cup (118mL) of water to a simmer. Keep the water simmering on low heat and place the bowl with the egg whites and sugar on top of the saucepan, creating a double boiler.
- Whisk the egg whites and sugar over low heat for 5 to 10 minutes, until the sugar granules are dissolved. You can feel it between your fingers if the sugar is fully dissolved but I HIGHLY recommend using a digital thermometer and bringing the mixture to 170°F (77°C) so the meringue is stable and doesn't weep.**
- When the sugar granules are fully dissolved in the egg whites and it reaches temperature, remove the bowl from the heat and place it on the stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed, until stiff peaks form.
- Add the vanilla and continue beating the mixture until it's no longer warm. This usually takes about 10-15 minutes. Remove half of the meringue into a separate bowl and set aside.
- Place half of the meringue back on the stand mixer and lower the speed to medium. Slowly add in the softened butter, 2 to 3 tablespoons at a time.
- Once the butter is all incorporated, continue beating on medium speed for a few minutes until it emulsifies into a buttercream (it may go through phases of looking soupy and/or curdled before it emulsifies but it should come together within 5-10 minutes).
- Once the buttercream comes together, add in the cocoa powder, salt and only HALF of the melted chocolate. Mix well until it's completely smooth.
- Place the first layer of cake on a cake board and spread a thin layer of chocolate buttercream on top. Then spread a layer of meringue frosting and a swirl of chocolate ganache (you can reheat the chocolate in the microwave for 5-10 seconds if necessary).
- Repeat with the second layer and then place the third layer of cake on top. If the buttercream is feeling too soft, refrigerate the cake for 15-30 minutes between stacking each layer.
- Smooth out any buttercream that squished out between the layers and refrigerate for at least 60 minutes. Place the rest of the chocolate buttercream on top of the cake and use an offset spatula to work it’s way down the sides.
- Add in dabs of meringue frosting and chocolate ganache, lightly spreading them in. Top with extra graham cracker crumbs, or even toasted marshmallows.
Nutrition
Notes
- If the chocolate buttercream or the meringue frosting is too soft, refrigerate them for 20 minutes before frosting the cake. It’s better for them to be slightly too firm instead of too soft.
- *You can use a homemade buttermilk by mixing 1 cup of milk with 1 Tbsp of lemon juice or vinegar. **S’mores generally uses milk chocolate so I made this more nostalgic but if you’re like me and you like an elevated, less sweet s’mores treat, use dark chocolate instead of milk. I recommend adding an extra 1-2 Tbsp of heavy cream if using dark chocolate.
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**If you’re worried about the meringue weeping, make sure to get a thermometer and take the eggs to 175C – I promise it makes all the difference and don’t skip the cream of tartar.
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Alternatively if you need the meringue to last a long time, you may add in 1/4 tsp gelatin. Dissolve it in 1-2 tsp of cold water, let it set and then microwave it for 5 seconds before adding it into the fully whipped cream. Mix just until it’s well combined. Then when you refrigerate it, the meringue will set a bit and last a long time without weeping – can even be frozen like this.
Tried this recipe?
Let us know how it was!Source: Further Reading
Can I halve this s’mores cake recipe?
Yes, you can. Halve all the ingredients and bake the batter in two 6-inch pans instead of three. The baking time might be slightly shorter, so start checking at 25 minutes.
Do I need a kitchen torch?
Not necessarily. You can toast the meringue under the broiler for about 30 to 60 seconds. Just watch it closely. If you don’t have either, the meringue is delicious untoasted too.
Can I use dark chocolate instead of milk chocolate in the ganache filling?
Absolutely. This smores cake recipe actually calls for dark chocolate chips. If you prefer a less sweet s’mores experience, dark chocolate is perfect. Add an extra tablespoon or two of cream if using dark chocolate.
Why is my chocolate ganache too runny?
You likely used too much cream or the chocolate wasn’t hot enough to emulsify properly. Stick with the ratio in the recipe: 1/2 cup cream to 1/2 cup chocolate chips. Let it cool completely before using as filling.
Can I use marshmallow fluff instead of the toasted meringue buttercream?
You can, but it won’t hold up as well between layers. Marshmallow fluff is softer and can squish out. If you use it, spread a thin layer and chill the cake well before adding the next layer.
How do I keep the cake layers from sliding?
Chill each layer after adding the filling. Refrigerate the stacked cake for 15 to 30 minutes between layers. Also, make sure your buttercream and ganache are firm enough before spreading.
Can I make the toasted meringue buttercream with a hand mixer?
Yes, but it takes longer. You’ll need to hold the bowl over the double boiler while whisking by hand or with a hand mixer. It’s doable, just more arm work.
Can I use a different frosting?
You can use cream cheese frosting or a simple chocolate buttercream instead of the Swiss meringue. Just know that the texture and sweetness will change. The meringue gives that authentic marshmallow feel.
Can I use store-bought marshmallows?
For the topping, yes. Place mini marshmallows on top of the frosted cake and toast them under the broiler. But the meringue frosting inside the layers gives a better texture and stability.
How long does leftover smores cake last?
Covered in the fridge, it lasts up to 5 days. The buttercream locks in moisture. Let slices come to room temperature for about 20 minutes before serving for the best texture.
Can I make smores cupcakes instead?
I haven’t tested this exact recipe as cupcakes, but you could use the cake batter in a lined muffin tin. Bake at 350°F for about 18 to 22 minutes. Top with the meringue and a graham cracker crumb.
