Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smores Layer Cake with Toasted Marshmallow


  • Author: Jennie Graham
  • 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

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

  1. Preheat oven to 375°F. Spray cake pans with non-stick spray, line with parchment, and spray again.
  2. Mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
  3. Divide crust mixture between pans and press firmly. Bake 5 minutes, then cool.
  4. Reduce oven to 325°F. Mix dry cake ingredients in electric mixer on low speed.
  5. Combine wet ingredients in separate bowl. Slowly add to dry ingredients while mixing.
  6. Pour batter over crusts. Bake 25-30 minutes until toothpick comes out with moist crumbs.
  7. Cool 10 minutes in pans, then turn out onto racks. Wrap and chill until ready.
  8. Broil marshmallows on parchment-lined sheet until golden, flip, and broil other side.
  9. Beat butter and powdered sugar, add vanilla, then fold in marshmallow fluff and toasted marshmallows.
  10. Make ganache by heating cream and pouring over chocolate chips. Stir until smooth.
  11. For frosting, beat butter, add cooled ganache, then gradually add powdered sugar and vanilla.
  12. Level cakes, place first layer graham side down, spread ganache, freeze 5-10 minutes.
  13. Add marshmallow filling, repeat with second layer. Add final layer and crumb coat.
  14. 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