Welcome to the ultimate indulgence for every s’mores enthusiast! This isn’t just a dessert; it’s a nostalgic journey to cozy campfires, transformed into an elegant, show-stopping cake. My easy-to-follow S’mores Cake recipe masterfully layers a tender, graham cracker-infused vanilla cake with a rich, velvety chocolate ganache, a silky smooth chocolate buttercream, and a light, golden-toasted marshmallow meringue topping. It’s the quintessential treat for summer celebrations, holiday gatherings, or as a fun birthday cake that offers both comforting familiarity and sophisticated charm.
S’mores Cake: A Campfire Classic, Elevated with Ease
Transforming the beloved campfire treat into a sophisticated dessert has never been easier, thanks to a few clever tricks. While this S’mores Layer Cake starts with a reliable cake mix for ultimate convenience and consistency, we elevate it with additional ingredients that ensure a bakery-quality result. Imagine a moist vanilla cake, subtly infused with aromatic graham cracker crumbs, layered with a glossy, homemade chocolate ganache, and finished with a dreamy swirl of toasted marshmallow meringue. This cake captures every essential element of s’mores – the crunch of graham crackers, the melt-in-your-mouth chocolate, and the light, fluffy marshmallow – all in one stunning, shareable presentation.
This S’mores Cake truly delivers an unforgettable experience for both the eyes and the palate. It’s rich, textural, and perfectly balanced, making it an absolute crowd-pleaser for any special occasion or simply to satisfy that deep craving for a classic s’mores flavor in an unexpected form.
Looking for something a little quicker but just as delicious? My s’mores trifle offers similar flavors with an even simpler assembly!
The Anatomy of a Perfect S’mores Cake
Every element of this S’mores Cake is designed to replicate the beloved campfire experience in a refined, multi-layered dessert. Let’s break down what makes each component so special and how they come together to create this harmonious flavor symphony.
The Graham Cracker Cake Base
Starting with a vanilla cake mix gives us a fantastic head start, ensuring a consistently moist and tender crumb. But we don’t stop there! Incorporating finely crushed graham cracker crumbs directly into the batter is the secret to infusing every bite with that distinctive, buttery, slightly honeyed flavor of the classic s’mores base. The cake layers are moist, flavorful, and sturdy enough to hold all the delicious fillings and toppings.
Decadent Chocolate Ganache Filling
Between each layer of graham cracker cake lies a generous spread of rich chocolate ganache. This isn’t just any chocolate; it’s a luscious blend of heavy cream and high-quality semisweet chocolate chips, creating a smooth, intense, and deeply satisfying chocolate experience. The ganache provides a dense, melt-in-your-mouth texture that beautifully contrasts with the cake’s tenderness and the meringue’s airiness. It’s the “melted chocolate bar” component, elevated.
Silky Chocolate Buttercream Frosting
A luxurious chocolate buttercream frosting enrobes the entire cake, serving as both a delicious protective layer and a perfect canvas for our toasted meringue. Made with softened unsalted butter, powdered sugar, and a touch of the same luscious chocolate ganache, this buttercream is whipped to airy perfection. It’s smooth, easy to spread, and adds another dimension of rich chocolate flavor, ensuring every forkful is a delight.
Fluffy Toasted Marshmallow Meringue Topping
No s’mores dessert would be complete without the iconic marshmallow. Our homemade marshmallow meringue is the crowning glory of this cake. Light, fluffy, and perfectly sweet, it’s artfully swirled on top and then toasted to a beautiful golden-brown with a kitchen torch. This creates that irresistible slightly caramelized, gooey marshmallow exterior and soft interior that transports you straight to a crackling bonfire, without leaving your kitchen.
Mastering the Art of Layer Cakes: Pro Tips for Success
Creating a stunning layer cake doesn’t have to be intimidating. With a few simple techniques, even beginners can achieve impressive, professional-looking results. Here are some of my favorite tips to ensure your S’mores Cake assembly is smooth and stress-free:
Chill Your Layers for Effortless Assembly
If you’re new to the world of layer cakes, this is my absolute favorite beginner-friendly trick: after your cake layers have cooled to room temperature, wrap them individually in plastic wrap and chill them in the freezer for 20-30 minutes (or even in the refrigerator for an hour or two) before you begin assembling. Slightly firmer cake layers are significantly easier to handle, stack, frost, and fill neatly. This simple step helps prevent the ganache and buttercream from squishing out as you work, ensuring you get beautiful, bakery-style layers with crisp edges, even if it’s your very first layer cake! It makes a world of difference in maintaining structure and achieving a polished finish.
Achieve Smooth Frosting
For that perfectly smooth exterior, ensure your buttercream is at the right consistency – soft enough to spread easily but firm enough to hold its shape. Use an offset spatula and a revolving cake stand if you have one. Apply a thin “crumb coat” first to seal in any loose crumbs, chill for 15 minutes, then apply your final, thicker layer of buttercream. This two-step process helps achieve a flawless, crumb-free finish.
Mastering the Meringue Swirl
The meringue topping is not just about flavor; it’s about visual appeal! Don’t be afraid to get creative with your swirls. You can use the back of a spoon, an offset spatula, or even a knife to create beautiful peaks and valleys. For an authentic “melted marshmallow” look, let some of the meringue gently drip down the sides of the cake before torching. This adds to the rustic, yet elegant, charm of the s’mores theme.
S’mores Cake Recipe
: 1 hour 22 minutes
Print
Rate Save
Ingredients
For the Cake
- 26.5 ounces vanilla cake mix (2 (13.25-ounce) boxes)
- 1 cup graham cracker crumbs from about 9 cracker sheets), plus more for decorating
- 2 cups water
- ¾ cup unsalted butter melted (1½ sticks)
- 6 large eggs room temperature
For the Ganache
- 1½ cups heavy cream
- 2 cups semisweet chocolate chips
For the Frosting
- 1½ cups unsalted butter room temperature (3 sticks)
- 6 cups powdered sugar
- ½ cup chocolate ganache (from above)
For the Meringue
- 4 large egg whites
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- ½ teaspoon vanilla bean paste *
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan(s)
- Hand Mixer or Stand Mixer
- Piping Tip Set
- Kitchen Torch
Instructions
- Preheat oven to 350°F. Line three 9-inch round cake pans with parchment paper and spray with nonstick spray. Set aside.
- In a medium-sized bowl, whisk the cake mix and graham cracker crumbs together.1 cup graham cracker crumbs, 26.5 ounces vanilla cake mix
- Mix the water, butter, and eggs until combined, then fold in the cake mix mixture until just combined.2 cups water, ¾ cup unsalted butter, 6 large eggs
- Divide the cake batter evenly into the prepared cake pans (about 605 grams per pan) and place into the oven to bake for 22-24 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
- While the cake is baking, make the chocolate ganache. Heat the heavy cream in a microwave-safe bowl in the microwave for 1 minute, or until it is hot but not scalding. Pour the hot heavy cream over the chocolate chips and let set for 30 seconds before stirring until a smooth, thick chocolate mixture has formed.2 cups semisweet chocolate chips, 1½ cups heavy cream
- Once the cakes are baked, remove them from the oven and place onto a cooling rack to cool to room temperature. While the cakes are cooling, make the chocolate buttercream frosting then the marshmallow meringue.
- To make the chocolate buttercream frosting, combine all of the ingredients in the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low for 1 minute to allow the powdered sugar to incorporate. Increase speed to high and beat for another 3-5 minutes, or until a fluffy whipped frosting has formed. Fill a piping bag fitted with a round tip with ½ cup of frosting and set aside.1½ cups unsalted butter, 6 cups powdered sugar, ½ cup chocolate ganache
- To make the marshmallow meringue, place the egg whites into the clean bowl of a stand mixer fitted with the whisk attachment. Whip on low speed for one minute. A microfoam should form. With the mixer going, sprinkle in the cream of tartar and continue whisking for another minute. The microfoam will have increased in volume a little bit. Increase the mixer speed to medium-low, and slowly pour or spoon in the sugar, allowing it to incorporate each time before adding more in. Let it whip for another 8 minutes or until a fluffy, shiny meringue has formed. You should get medium stiff peaks. Add in the vanilla bean paste and continue to whisk for another 30 seconds.4 large egg whites, ¼ teaspoon cream of tartar, 1 cup granulated sugar, ½ teaspoon vanilla bean paste
- Once the cakes are cooled, place one layer onto a cake stand or plate. Pipe a ring around the edge, on top of the cake layer. Spread half of the chocolate ganache onto the cake in the middle of the buttercream ring.
- Place the second layer of cake on top and repeat the same steps with the buttercream and chocolate ganache. Place the last layer of cake on top. Frost the top and sides of the cake with the remaining buttercream.
- First spread frosting on the top of the cake and then on the sides. Using an offset spatula at a 45-degree angle, smooth the sides of the cake, forming a “wall” at the top edge of the cake. It may take several times around the cake to get it as smooth as you would like. Once the sides are smooth, pull the frosting in towards the center with the spatula at a 45-degree angle.
- Cup your hand at the base of the cake and press on the extra, crushed graham cracker pieces all around the side of the cake.
- Once the cake is frosted and smoothed to your liking, swirl the marshmallow meringue onto the top of the cake and if you like, slightly down the sides to give the effect of a melted marshmallow. Use the end of an offset spatula or a spoon or knife to swirl the meringue and pull up to leave little peaks.
- Use a torch to toast the meringue. Keep the torch about two inches away from the meringue and do not linger too long in any one spot to avoid burning it.
Notes
Tips:
- For an exceptionally smooth ganache, try using an immersion blender to combine the chocolate and hot heavy cream. This technique creates an incredibly luscious and emulsified ganache that’s a game-changer.
- When preparing your buttercream frosting, remember that the longer you whip it, the more air will be incorporated. This results in a lighter, fluffier, and noticeably smoother frosting, making it much easier to spread and achieve a perfectly even coat on your cake.
- If your meringue mixture becomes runny after adding the sugar, it’s often an indication that the egg whites weren’t whisked enough initially. To prevent this, add the sugar very slowly, a little at a time, allowing each addition to fully incorporate and the meringue to regain its stiff peaks before adding more.
- If your egg whites fail to whip up to stiff peaks, contamination by fat (even a tiny speck of yolk) is the most common culprit. Ensure your mixing bowl and whisk attachment are impeccably clean and completely free from any grease or residue. Wiping them down with a bit of vinegar or lemon juice beforehand can help.
- Marshmallow meringue is best used immediately after it’s made. It can begin to “weep” or break down if left to sit for too long, so have your cake ready for topping as soon as the meringue is finished.
- While a kitchen torch is ideal for achieving that perfect toasted marshmallow look, if you don’t have one, you can use your oven’s broiler. Place the cake under the broiler for about 30 seconds, watching it very carefully, as meringue can burn extremely quickly.
- Don’t let those leftover egg yolks go to waste! Use them to create another decadent dessert like my chocolate pots de creme.
Storage: Store your S’mores Cake in an airtight container or under a cake dome in the refrigerator for up to 4 days. If you plan to freeze the cake, it’s best to do so without the meringue topping, as it tends to weep and lose its texture upon defrosting. The cake layers and frosted cake can be frozen for up to 1 month. Thaw overnight in the refrigerator before adding the fresh meringue topping and serving.
Calories from Fat 558
@easydessertrecipes
for a chance to be featured.
A Detailed Guide: Crafting Your S’mores Cake Step-by-Step
Follow these detailed steps to create a show-stopping S’mores Cake that will impress everyone. Each stage is carefully explained to ensure a smooth and enjoyable baking experience.
1. Prepare Your Cake Pans and Batter
Begin by preheating your oven to a steady 350°F (175°C). Prepare three 9-inch round cake pans by lining the bottoms with parchment paper and giving them a good spray with nonstick cooking spray; this ensures your cakes will release effortlessly. In a spacious mixing bowl, combine the vanilla cake mix with the finely crushed graham cracker crumbs, whisking them thoroughly to distribute the graham cracker flavor evenly. In a separate bowl, whisk together the wet ingredients: water, melted unsalted butter, and room temperature large eggs, until they are well combined. Gently fold the wet mixture into the dry cake mix until just incorporated, being careful not to overmix, which can lead to a tough cake.
2. Bake to Golden Perfection
Carefully divide the prepared cake batter evenly among your three 9-inch pans. For precision, aim for approximately 605 grams of batter per pan if you’re using a kitchen scale. Place the pans into your preheated oven and bake for 22-24 minutes. The cakes are perfectly done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven door too frequently during baking to prevent the cakes from sinking.
3. Whip Up the Luxurious Ganache
While your cakes are baking and filling your kitchen with a delightful aroma, it’s time to prepare the rich chocolate ganache. In a microwave-safe bowl, heat the heavy cream for about 1 minute until it’s hot but not boiling. Immediately pour the hot cream over the semisweet chocolate chips. Let this mixture stand undisturbed for 30 seconds, allowing the heat from the cream to melt the chocolate. Then, stir gently but continuously until you achieve a silky smooth, thick, and glossy chocolate ganache. Set aside to cool slightly, as you’ll need it for both the filling and the buttercream.
4. Cool Your Cake Layers
Once baked, remove the cake pans from the oven and allow them to cool on a wire rack for about 10-15 minutes before inverting them to fully cool to room temperature. This gradual cooling prevents the cakes from becoming dense. While the cakes are cooling completely, you can prepare your chocolate buttercream frosting and then your marshmallow meringue topping.
5. Create Velvety Chocolate Buttercream
For the luscious chocolate buttercream, combine the room temperature unsalted butter, powdered sugar, and a portion of your slightly cooled chocolate ganache in the bowl of a stand mixer fitted with a paddle or whisk attachment. Start beating on low speed for about 1 minute; this gentle start helps to incorporate the powdered sugar without creating a cloud of dust. Then, increase the speed to high and beat for another 3-5 minutes. You’re looking for a light, fluffy, and visibly whipped frosting consistency. Once ready, transfer about ½ cup of this rich buttercream into a piping bag fitted with a round tip and set it aside for later use in creating the “dam” for the ganache filling.
6. Perfect Your Marshmallow Meringue
To prepare the signature marshmallow meringue, ensure your stand mixer bowl and whisk attachment are perfectly clean and grease-free. Add the large egg whites to the bowl and whip on low speed for 1 minute until a microfoam begins to form. While the mixer is running, sprinkle in the cream of tartar and continue whisking for another minute; you’ll notice the microfoam increasing in volume. Increase the mixer speed to medium-low, and slowly, gradually pour or spoon in the granulated sugar. Allow each addition of sugar to fully incorporate before adding more. Continue whipping for about 8 minutes, or until the meringue becomes beautifully fluffy, shiny, and forms medium stiff peaks. Finally, mix in the vanilla bean paste for an additional 30 seconds to infuse it with wonderful flavor.
7. Expert Layering for Stunning Presentation
With all your components ready, it’s time to assemble your masterpiece. Place one cooled cake layer onto your chosen cake stand or serving plate. Using the piping bag, create a neat ring of chocolate buttercream around the perimeter of this cake layer. This “dam” will hold the rich ganache filling in place. Carefully spread half of the decadent chocolate ganache within the buttercream ring, creating a luscious chocolate layer. For an extra touch of s’mores authenticity and texture, sprinkle a handful of crushed graham cracker pieces over the ganache before adding the next cake layer.
8. Frosting and Graham Cracker Accents
Place the second cake layer directly on top of your filled first layer and repeat the same process with another ring of buttercream and the remaining chocolate ganache, again adding more graham cracker crumbs if desired. Finally, crown it with the third cake layer. Now, use the remaining chocolate buttercream to frost the top and sides of the entire cake. For a neat finish, start by spreading frosting on the top, then move to the sides. Use an offset spatula held at a 45-degree angle to smooth the sides, creating a crisp “wall” at the top edge. Continue smoothing until you achieve your desired level of perfection. To complete the graham cracker theme, gently cup your hand at the base of the cake and press additional crushed graham cracker pieces all around the frosted sides. This adds a beautiful rustic touch and extra crunch.
9. The Grand Finale: Toasted Meringue
Once your cake is smoothly frosted and decorated with graham crackers, it’s time for the ultimate s’mores touch! Swirl the fluffy marshmallow meringue generously onto the top of the cake. For an authentic “melted marshmallow” look, you can gently let some of the meringue spill slightly down the sides. Use the tip of an offset spatula, a spoon, or a knife to create charming little peaks and swirls in the meringue, adding to its visual appeal.
10. Torch the Meringue
For that irresistible golden-brown finish, use a kitchen torch to toast the meringue. Hold the torch approximately two inches away from the meringue and move it continuously. Be vigilant and do not linger in any single spot for too long, as meringue can burn very quickly. Aim for a beautiful, evenly toasted surface that will add a wonderful caramelized flavor and aroma to your S’mores Cake.
Essential Tips for S’mores Cake Success
Achieving a show-stopping S’mores Cake is all about paying attention to a few key details. Here are some pro tips to help you conquer each element and ensure your dessert is nothing short of perfection:
Achieving the Perfect Ganache
- For an incredibly silky smooth ganache, after pouring hot cream over chocolate chips, let it sit for a full 5 minutes before stirring. This allows the chocolate to melt thoroughly. Then, stir gently from the center outwards until fully combined. If you have an immersion blender, a quick pulse can create an unbelievably emulsified and glossy ganache.
- Ensure your chocolate is of good quality; it makes a significant difference in the final taste and texture of your ganache.
Buttercream Brilliance
- Room temperature butter is crucial for light and fluffy buttercream. If your butter is too cold, it won’t whip properly; if it’s too warm, your frosting might be runny.
- Sift your powdered sugar! This simple step prevents lumps and ensures a smooth, velvety buttercream.
- Don’t be afraid to whip your buttercream for an extended period (5-7 minutes on high). The more air incorporated, the lighter, fluffier, and easier it will be to spread.
Meringue Mastery
- The success of your meringue hinges on completely fat-free egg whites, bowl, and whisk. Even a trace of yolk or grease can prevent the whites from whipping properly. Wiping your bowl and whisk with a lemon wedge or a paper towel dampened with vinegar before use can help.
- When adding sugar to egg whites, add it slowly and gradually. This allows the sugar to dissolve completely, resulting in a stable and shiny meringue.
- Meringue is best used immediately. It can start to break down and weep if left to sit for too long, especially in humid conditions. Have your cake ready for its topping!
Torch Technique (or Broiler Alternative)
- A kitchen torch provides the best control for evenly toasting your meringue. Keep it moving and maintain about two inches distance to prevent scorching.
- If you don’t have a torch, a broiler can work, but proceed with extreme caution. Place the cake on the highest rack and watch it continuously. It only takes 15-30 seconds to toast, and it can go from perfectly golden to burnt in an instant.
Creative Uses for Leftover Egg Yolks
Since this recipe calls for egg whites for the meringue, you’ll have some leftover yolks. Don’t let them go to waste! They are perfect for making rich custards, ice cream bases, or a luscious chocolate pots de creme. Get creative and enjoy another delicious treat!
Storage and Make-Ahead Instructions
To keep your S’mores Cake fresh and delicious, store any leftovers in an airtight container or under a cake dome in the refrigerator. It will remain fresh for up to 4 days. The flavors actually meld beautifully overnight, making it a fantastic make-ahead dessert.
If you plan to prepare the cake further in advance or want to extend its shelf life, the cake layers (unfrosted) can be wrapped tightly and frozen for up to 2 months. The fully frosted cake (without the meringue) can also be frozen for up to 1 month. When freezing, I highly recommend omitting the marshmallow meringue topping. Meringue tends to “weep” and lose its beautiful texture and stability as it thaws, becoming watery. If you freeze the cake, allow it to thaw overnight in the refrigerator, then prepare a fresh batch of meringue and toast it just before serving for the best results.
Frequently Asked Questions (FAQ)
Can I make this cake from scratch instead of using a cake mix?
Absolutely! While this recipe uses a cake mix for convenience, you can certainly substitute your favorite vanilla or yellow cake recipe. Just ensure the total yield is enough for three 9-inch layers. You’ll want to add 1 cup of graham cracker crumbs to your dry ingredients to maintain that signature s’mores flavor.
How far in advance can I make this S’mores Cake?
The cake layers can be baked and frozen weeks in advance. The ganache and buttercream can be made a few days ahead and stored in the refrigerator (bring buttercream to room temperature and re-whip before use). For the best meringue texture, assemble and torch the meringue topping just a few hours before serving.
What if I don’t have a kitchen torch?
No problem! As mentioned in the tips, you can use your oven’s broiler to toast the meringue. Place the cake on a baking sheet on the top rack of your oven and watch it very, very closely. The meringue will toast quickly, typically within 15-30 seconds. Do not walk away, as it can burn in an instant!
Can I make this cake gluten-free?
Yes, you can! Simply use a gluten-free vanilla cake mix and ensure your graham cracker crumbs are also gluten-free. All other ingredients (heavy cream, chocolate chips, butter, sugar, egg whites, cream of tartar, vanilla bean paste) are naturally gluten-free.
This S’mores Cake offers an extraordinary dessert experience that’s both comforting and elegant. With its layers of graham cracker cake, rich chocolate ganache, silky buttercream, and perfectly toasted marshmallow meringue, it’s sure to become a beloved recipe in your collection. Enjoy the process of bringing this campfire classic indoors, and prepare for rave reviews!
More Cake Recipes to Try!
White Wedding Cake
Cotton Candy Cake
Mango Cake
Doctored White Cake Mix
Browse All Cakes