Go Back
Delicious S'mores Layer Cake with chocolate layers, marshmallow frosting, and graham cracker crust

S'mores Layer Cake

A moist chocolate cake layered with graham cracker crunch, rich chocolate ganache, and fluffy marshmallow frosting, topped with toasted marshmallows for a campfire-inspired treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Birthday Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chocolate Cake Layers
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water for better chocolate flavor
Graham Cracker Crunch
  • 1 cup crushed graham crackers
  • 1/4 cup unsalted butter, melted
  • 2 tbsp granulated sugar
Chocolate Ganache
  • 8 oz semi-sweet chocolate, chopped
  • 1 cup heavy cream
Marshmallow Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 cup marshmallow creme or buttercream
For Topping
  • 2 cups mini marshmallows for toasting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
  2. In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients and mix until combined. Gradually stir in boiling water until smooth.
  4. Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
Graham Cracker Crunch
  1. Mix crushed graham crackers with melted butter and sugar in a bowl.
  2. Spread mixture on a lined baking tray and bake at 350°F (175°C) for 5-7 minutes until lightly toasted. Let cool.
Chocolate Ganache
  1. Heat cream in a saucepan until steaming. Pour over chopped chocolate and let sit for 2 minutes.
  2. Stir until smooth and set aside to cool to a spreadable consistency.
Marshmallow Frosting
  1. Beat softened butter until fluffy. Gradually add powdered sugar, vanilla, and salt. Mix in marshmallow creme until well combined.
  2. Adjust the consistency with milk or additional powdered sugar as needed.
Assembly
  1. On a cake board, place one layer of chocolate cake. Spread a thin layer of ganache, sprinkle with graham cracker crunch, and top with marshmallow frosting.
  2. Repeat layers, finishing with a cake layer on top. Apply a crumb coat of frosting around the cake and chill for 30 minutes.
  3. Frost the cake with the remaining marshmallow frosting, creating texture on top.
  4. Top with mini marshmallows and toast using a kitchen torch or broiler until golden brown.

Notes

Chill cake layers before stacking for easier assembly. Ensure the graham crunch is dry to keep it crispy. Store leftovers in the fridge and allow to sit at room temperature for 15 minutes before serving for best flavor.