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Smores Layer Cake Recipe
This Smores Layer Cake brings the beloved campfire treat indoors with rich chocolate layers, toasted marshmallow filling, and a buttery graham cracker crust. You’ll love how this decadent dessert captures all the nostalgic flavors of traditional s’mores in an elegant cake form. Perfect for birthdays, summer gatherings, or whenever you crave that irresistible chocolate-marshmallow-graham combination.
Why You'll Love This Recipe
- Three layers of moist chocolate cake with real graham cracker crust baked right into each layer
- Homemade toasted marshmallow filling that tastes just like campfire-roasted marshmallows
- Rich chocolate buttercream frosting made with real dark chocolate ganache
- Impressive presentation that’s perfect for special occasions and celebrations
- Can be made ahead and stored for up to three days without losing quality
Why This Smores Layer Cake Works
The secret to this incredible cake lies in baking the graham cracker crust directly into each chocolate layer. This technique ensures every bite has that authentic s’mores taste. The chocolate cake stays incredibly moist thanks to buttermilk and hot water in the batter.
Broiling the marshmallows before folding them into the filling creates that signature toasted flavor you can’t achieve any other way. The chocolate buttercream, enriched with ganache, provides the perfect balance of sweetness and richness. Together, these elements create a show-stopping dessert that tastes even better than it looks.
What You’ll Need for Smores Layer Cake
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 18 crackers)
- 1/2 cup melted unsalted butter
- 1/3 cup granulated sugar
Chocolate Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup dark cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup hot water
Marshmallow Filling:
- 24 large white marshmallows
- 1 cup powdered sugar (sifted)
- 1 cup unsalted butter (room temperature)
- 1/2 teaspoon vanilla extract
- 1 jar marshmallow fluff
Chocolate Frosting & Ganache:
- 10 oz dark chocolate chips
- 2 cups unsalted butter (slightly chilled)
- 5 cups powdered sugar (sifted)
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
- Pinch of salt
Tools
- Three 8-inch or four 6-inch round cake pans
- Electric mixer with paddle attachment
- Wire cooling racks
- Offset spatula for frosting
- Kitchen torch (optional)
How to Make Smores Layer Cake
| Step 1: | Preheat oven to 375°F. Spray cake pans with non-stick spray, line with parchment, and spray again. |
| Step 2: | Mix graham cracker crumbs, melted butter, and sugar until evenly moistened. |
| Step 3: | Divide crust mixture between pans and press firmly. Bake 5 minutes, then cool. |
| Step 4: | Reduce oven to 325°F. Mix dry cake ingredients in electric mixer on low speed. |
| Step 5: | Combine wet ingredients in separate bowl. Slowly add to dry ingredients while mixing. |
| Step 6: | Pour batter over crusts. Bake 25-30 minutes until toothpick comes out with moist crumbs. |
| Step 7: | Cool 10 minutes in pans, then turn out onto racks. Wrap and chill until ready. |
| Step 8: | Broil marshmallows on parchment-lined sheet until golden, flip, and broil other side. |
| Step 9: | Beat butter and powdered sugar, add vanilla, then fold in marshmallow fluff and toasted marshmallows. |
| Step 10: | Make ganache by heating cream and pouring over chocolate chips. Stir until smooth. |
| Step 11: | For frosting, beat butter, add cooled ganache, then gradually add powdered sugar and vanilla. |
| Step 12: | Level cakes, place first layer graham side down, spread ganache, freeze 5-10 minutes. |
| Step 13: | Add marshmallow filling, repeat with second layer. Add final layer and crumb coat. |
| Step 14: | Freeze 10-15 minutes, then finish frosting. Decorate with marshmallow fluff and torch if desired. |
Chef's Helpful Tips
- Use a food processor for the finest graham cracker crumbs – this helps the crust hold together better
- Room temperature ingredients mix more easily and create a smoother batter and frosting
- Don’t overbake the cakes – they should still have moist crumbs on the toothpick for best texture
- Freezing between layers prevents the fillings from mixing and creates cleaner layers
- Make the buttercream ahead and store refrigerated – just bring to room temperature before using
Serving and Storage Tips for Smores Layer Cake
Serving Tips
This cake serves best at room temperature when the frosting is soft and the flavors are most pronounced. Remove from refrigerator 30 minutes before serving. Use a hot knife (run under warm water and dried) for the cleanest slices.
Pair each slice with vanilla ice cream or a glass of cold milk. For parties, consider making mini cupcake versions for easier serving. The dramatic presentation makes it perfect as a birthday cake centerpiece.
Mistakes to Avoid while making Smores Layer Cake
Never skip the parchment paper – the graham crust can stick without it. Avoid opening the oven door while baking as this causes cakes to sink. Don’t rush the cooling process or your frosting will melt.
Watch marshmallows carefully while broiling – they go from golden to burnt in seconds. Make sure ganache is completely cool before adding to buttercream or it will curdle. Level your cakes properly for professional-looking layers.
You Must Know
- This recipe makes enough frosting for filling and covering – add extra for decorative piping
- Cakes can be baked 2 days ahead and frozen, wrapped tightly in plastic wrap
- The marshmallow filling sets quickly, so work efficiently when assembling layers
- For chocolate lovers, try this technique with our other layered desserts
Suggestions for Smores Layer Cake
Transform this recipe by using milk chocolate instead of dark for a sweeter version. Add crushed graham crackers between layers for extra crunch. Try different marshmallow varieties like strawberry or coconut.
Make it gluten-free by substituting graham crackers and flour with gluten-free versions. For a twist, incorporate peanut butter into the filling. Mini versions work great for bake sales or portion control.
Consider adding a chocolate drip around the edges for extra elegance. Crushed Hershey bars on top enhance the authentic s’mores experience. For summer parties, try our lighter dessert options alongside this rich cake.
FAQs:
Yes! Bake the cakes up to 2 days ahead and freeze wrapped in plastic. The assembled cake keeps refrigerated for 3 days. Bring to room temperature before serving for best flavor and texture.
Use your oven’s broiler setting instead. Place the decorated cake 6 inches from broiler for 30-60 seconds, watching constantly. You can also skip torching – the marshmallow fluff looks beautiful as is.
While homemade tastes best, you can use 3-4 cans of quality chocolate frosting. Add melted chocolate chips to enhance the flavor. The homemade version is worth the effort for special occasions though.
This usually happens when there’s not enough butter to bind the crumbs, or the crust wasn’t pressed firmly enough. Make sure all crumbs are moistened and press very firmly before baking.
This recipe generously serves 12-16 people depending on slice size. For smaller gatherings, the cake freezes beautifully – wrap individual slices for easy single servings later.
Conclusion
This Smores Layer Cake elevates the classic campfire treat into an unforgettable dessert. With its perfect balance of chocolate, marshmallow, and graham cracker in every bite, it’s sure to become your new favorite celebration cake. The combination of textures and flavors creates pure dessert magic.
Whether you’re making it for a birthday, summer barbecue, or just because, this recipe delivers impressive results every time. The make-ahead options and storage tips ensure stress-free entertaining. Now grab your apron and create this show-stopping Smores Layer Cake that’ll have everyone asking for seconds!
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- Soft Chewy Tart Cherry Cookies
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📖 Recipe Card
Smores Layer Cake with Toasted Marshmallow
- Total Time: 1 hour 20 minutes
- Yield: 12-16 servings 1x
Description
This decadent Smores Layer Cake features moist chocolate layers with graham cracker crust, toasted marshmallow filling, and rich chocolate buttercream frosting.
Ingredients
- 2 cups graham cracker crumbs (about 18 crackers)
- 1/2 cup melted unsalted butter
- 1/3 cup granulated sugar
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup dark cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup hot water
- 24 large white marshmallows
- 1 cup powdered sugar (sifted)
- 1 cup unsalted butter (room temperature)
- 1/2 teaspoon vanilla extract
- 1 jar marshmallow fluff
- 10 oz dark chocolate chips
- 2 cups unsalted butter (slightly chilled)
- 5 cups powdered sugar (sifted)
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Preheat oven to 375°F. Spray cake pans with non-stick spray, line with parchment, and spray again.
- Mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Divide crust mixture between pans and press firmly. Bake 5 minutes, then cool.
- Reduce oven to 325°F. Mix dry cake ingredients in electric mixer on low speed.
- Combine wet ingredients in separate bowl. Slowly add to dry ingredients while mixing.
- Pour batter over crusts. Bake 25-30 minutes until toothpick comes out with moist crumbs.
- Cool 10 minutes in pans, then turn out onto racks. Wrap and chill until ready.
- Broil marshmallows on parchment-lined sheet until golden, flip, and broil other side.
- Beat butter and powdered sugar, add vanilla, then fold in marshmallow fluff and toasted marshmallows.
- Make ganache by heating cream and pouring over chocolate chips. Stir until smooth.
- For frosting, beat butter, add cooled ganache, then gradually add powdered sugar and vanilla.
- Level cakes, place first layer graham side down, spread ganache, freeze 5-10 minutes.
- Add marshmallow filling, repeat with second layer. Add final layer and crumb coat.
- Freeze 10-15 minutes, then finish frosting. Decorate with marshmallow fluff and torch if desired.
Notes
- Use a food processor for the finest graham cracker crumbs – this helps the crust hold together better
- Room temperature ingredients mix more easily and create a smoother batter and frosting
- Don’t overbake the cakes – they should still have moist crumbs on the toothpick for best texture
- Freezing between layers prevents the fillings from mixing and creates cleaner layers
- Make the buttercream ahead and store refrigerated – just bring to room temperature before using
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 685
- Sugar: 72g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 115mg
Keywords: chocolate marshmallow cake, graham cracker cake, campfire dessert cake, s'mores birthday cake, toasted marshmallow frosting, chocolate layer cake recipe, summer celebration cake, indoor s'mores dessert
