Description
This decadent Smores Layer Cake features moist chocolate layers with graham cracker crust, toasted marshmallow filling, and rich chocolate buttercream frosting.
Ingredients
Scale
- 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