Every bite of this decadent s'mores cake is incredible. Graham cracker flavored cake, with chocolate ganache and a creamy marshmallow buttercream frosting. You will be hooked after the first taste! By the way, have you tried my s'mores cupcakes and s'mores cookies yet?
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Why you will love this recipe
- The combination of the chocolate ganache, marshmallow buttercream frosting, and moist graham cracker cake is out of this world.
- The presentation of this layer cake make it ideal for birthdays, holidays, and other events.
- No one can resist the abundance of different textures and flavors.
Photo instructions
In a large mixing bowl, stir together graham cracker crumbs, sugar, and melted butter just until combined and evenly moist.
Divide in half and transfer to the prepared baking pans. Press the crumbs with the back of a flat-bottomed cup into the bottom of the pan evenly. Bake for 10 minutes. Set aside.
Stir graham cracker crumbs, flour, baking powder, and salt in a medium-sized bowl to combine. Set aside.
In a large mixing bowl, using an electric mixer fitted with a paddle or whisk attachment beat butter, oil, and sugar on medium speed until creamy and combined for about 2 minutes.
Add one egg at the time and mix just to combine after every egg. Mix in vanilla to combine.
Alternately stir in dry ingredients and milk. Begin and end with dry ingredients.
Divide the batter into the two prepared baking pans equally. Bake for about 36-41 minutes or until a toothpick in the middle comes out clean. Let cool to room temperature.
In a large mixing bowl, using an electric mixer, whisk butter on medium speed until fluffy for about 2 minutes.
Mix in powdered sugar until smooth and combined.
Add marshmallow fluff and mix until combined. Add salt to taste (if desired). Set aside.
Place the chopped chocolate bars, sweetened condensed milk, and heavy cream in a heat-proof bowl and microwave for about 2 minutes until it has the typical chocolate fudge sauce consistency. Stir every 20 seconds that the chocolate doesn't get too fast too hot.
Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner, or serving plate.
Spread ¼ of the marshmallow frosting over the cake. The icing should be higher around the edges that it holds the chocolate fudge sauce inside the cake (watch the video for better understanding).
Spoon about 4-5 tablespoon of chocolate fudge sauce on top where the buttercream is lower and spread evenly. Repeat two more times.
Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Spoon the glaze little by little around the sides and let it drip off the sides.
Do this with a small spoon and do one drip at the time. Then spoon or pour the rest of the glaze on top of the cake (maybe you don't need all) and level with an offset spatula. Chill 4 hours in the fridge.
Before serving, decorate with meringue, marshmallows, graham crackers, and chocolate to your preference — store leftovers in an airtight container in the fridge up to 3 days.
Expert tips for success
- Use unsalted butter that has been at room temperature for best mixing results.
- Use only high-quality chocolate that you would eat as a treat. The ganache works best with chocolate bars. I don't recommend using chocolate chips as the ganache will look gritty.
- Make sure to chill the cake for 4 hours in the fridge before serving as it needs time to set and chill properly.
Storage
It will last up to 3 days in the refrigerator when stored in an airtight container. This will keep it fresh and prevent it from taking on other flavors in the fridge.
Freezing instructions
I recommend if you are planning to make this cake ahead of time and freezing it, then I would not decorate the top with marshmallows. They do not tend to freeze well, and their texture would be off a little.
Other than the marshmallows on top, you can make and decorate the cake as you planned. Then cut it into individual pieces and wrap in foil or plastic wrap. After they are appropriately wrapped, add them to a freezer safe container and grab a piece when you want one.
If you are freezing the entire cake intact, simply wrap the whole thing, put in an airtight container and freeze. To thaw the cake, place in the refrigerator overnight.
More celebration cake recipes to try
- Tiramisu Cake
- Black Forest Cake
- Sacher Torte
- Halloween Cake
- Fresh Cherry Cake
- Mirror Glaze Cake
- Chocolate Cake
Recipe
Unbelievably delicious S'mores Cake
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs, spooned and leveled
- ¼ cup granulated white sugar
- 6 tablespoon unsalted butter, melted
Graham Cracker Cake
- 1 ½ cups graham cracker crumbs, spooned and leveled
- 1 ½ cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup mild flavored vegetable or canola oil
- 1 ½ cups packed light brown sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 ½ cups milk
Marshmallow buttercream
- 1 ½ cups unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 14 oz marshmallow fluff
- pinch of salt (to taste)
Chocolate fudge sauce
- 1 ½ cups semi-sweet chocolate bars, finely chopped
- 9 oz sweetened condensed milk
- ¾ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line the bottom and the sides of two 8" baking pans with parchment paper and set aside.Â
Graham Cracker Crust
- In a large mixing bowl stir together graham cracker crumbs, sugar, and melted butter just until combined and evenly moist. Divide in half and transfer to the prepared baking pans. Press the crumbs with the back of a flat-bottomed cup into the bottom of the pan evenly. Bake for 10 minutes. Set aside.
Graham Cracker Cake
- Stir graham cracker crumbs, flour, baking powder, and salt in a medium-sized bowl to combine. Set aside.
- In a large mixing bowl, using an electric mixer fitted with a paddle or whisk attachment beat butter, oil, and sugar on medium speed until creamy and combined for about 2 minutes.
- Add one egg at the time and mix just to combine after every egg. Mix in vanilla to combine. Alternately stir in dry ingredients and milk. Begin and end with dry ingredients.
- Divide the batter into the two prepared baking pans equally. Bake for about 36-41 minutes or until a toothpick in the middle comes out clean. Let cool to room temperature.Â
Marshmallow Buttercream
- In a large mixing bowl, using an electric mixer, whisk butter on medium speed until fluffy for about 2 minutes. Mix in powdered sugar until smooth and combined. Add marshmallow fluff and mix until combined. Add salt to taste (if desired). Set aside.
Chocolate Fudge Sauce
- Place the chopped chocolate bars, sweetened condensed milk, and heavy cream in a heat-proof bowl and microwave for about 2 minutes until it has the typical chocolate fudge sauce consistency. Stir every 20 seconds that the chocolate doesn't get too fast too hot.
Assembling
- Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate.
- Spread ¼ of the marshmallow frosting over the cake. The frosting should be higher around the edges that it holds the chocolate fudge sauce inside the cake (watch the video and photos for better understanding). Spoon about 4-5 tablespoon of chocolate fudge sauce on top where the buttercream is lower and spread evenly. Repeat two more times.
- Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Spoon the glaze little by little around the sides and let it drip off the sides. Do this with a small spoon and do one drip at the time. Then spoon or pour the rest of the glaze on top of the cake (maybe you don't need all) and level with an offset spatula. Chill 4 hours in the fridge.
- Before serving, decorate with meringue, marshmallows, graham crackers, and chocolate to your preference. Store leftovers in an airtight container in the fridge up to 3 days.
Video
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Nicole
Hey there can i use just one container of fluff instead of two?
Sabine
Yes, that is possible but you will have too little frosting for the cake.
Ryan
Hi. I’m planning on making this on Saturday. I was wondering about how you prepare the pans. Do you just use parchment paper or also grease and flour? ( I haven’t ever used parchment paper on the sides of the pan so was unsure.)
Thanks!
Sabine
I spray a bit of cooking spray (you can also use a few drops of oil or a bit of butter) underneath the paper strips for the sides. I don't additionally grease and flour the pan. I hope that helps.
Grace
Thank you for the recipe Sabine, I can't wait to try it. Before starting a recipe I always read through the instructions and ingredients. I want to ask 2 questions. 1) For the Graham crackers as I live in the UK, we don't have these in the shops however, I have done an online search and can get them ordered from the U.S.A but could only get the whole ones, not crumbs. Can I just buy these and grind them in a food processor? 2). I have noticed that you use a hand whisk for the batter, I don't want to over mix the batter so can I just use the 'folding' method so the batter remains fluffy with lumps as opposed to smooth? Or should it be done with a hand whisk to get desired results? Thank you!
Sabine
Hi Grace, to 1) you can use butter biscuits (like from Leibnitz) instead and then place them in the food processor to grind them into crumbs. To 2) no, please stick to the recipe as directed. There shouldn't be any lumps in the batter left. Mix the dry ingredients/milk at low speed and just until combined - about 10-20 seconds. I hope that helps!
Grace
Hi Sabine,
I made this cake today and it is 'AWESOME'!!!! I absolutely loved it and will definitely make many times again. Thank you for your wonderful website and for tasty recipes that actually work and give great results.
Sabine
Thank you so much, Grace! I'm happy that my recipes work well for you. Happy holidays!