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.
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.
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
You can find the video in the post above. If you don't see a video, please check your browser settings.
Karin
Hi my cakes are in the oven right now!!! Thanks you for the easy to follow instructions. . My only question is... Where do you put the 2nd cake bottom with the graham cracker crust? From the photo it looks like you've flipped it and it becomes the top layer.. Is this correct? Thanks for creating this decadent cake that will surely become the standard Birthday cake for all time in my family.
Sabine
Hi Karin, Yes, I flipped it and it became the top layer. So basically the graham cracker rust is at the bottom of the bottom layer and at the top of the top layer. Hope that helps. I'm glad you found the recipe easy to follow.
Melissa
I made this for my BF for V-day and it was delicious! I did not have parchment paper but I greased and floured both pans well, let the cakes cool in pans on a rack for 10 minutes, then ran a knife around the edges and inverted onto racks and they came right out, no sticking. Word of warning though: I did not let the chocolate sauce or the cakes cool *completely* before assembling--they were very slightly warm still- and when assembled one layer split and the cakes started to slide and the whole thing ended up being lopsided 🙁 Next time I will def wait longer before assembling. .
Sabine
Thank you so much for sharing your experience with us. It's indeed very important that you give it time to cool down. I hope it turns out perfectly the next time.
Karla
Amazing cake! Totally moist, flavorful & scrumptious! It was a hit on Thanksgiving since my family is not big on pies. I did omit the bottom graham layer.
Thanks again for answering my questions so promptly.
Karla
Gotcha, thanks again! Will sure to post a review. Happy Thanksgiving!!
Sabine
You are very welcome! Have the best Thanksgiving with your family!
karla
Thanks for quick reply. So I assume the the sweetened condensed milk should be weighed in fluid ounces and the chocolate should be weighed in solid ounces? Sorry, don't want to mess this up, making for Thanksgiving.
Sabine
Oh, I’m sorry I didn’t point that out exactly. Please measure the condensed milk and the chocolate as solid oz. The grams of the chocolate equal 9.21 oz. Happy Thanksgiving!
Karla
These gram measurements are confusing. Sweetened condensed milk does not come in 9 oz cans, how do I convert? Also, the chocolate does not equate to ounces evenly. How many ounces do you use?
Sabine
You need to measure 9oz with a kitchen scale. The same is true for the chocolate. I provided the exact grams and cups.
Kholeen Rose
I made this today 🙂 My graham cracker crumb was a little crumbly it was a challenge to frost it. But overall, this is a very good cake! I am doing it again. Thank you for the recipe.
Emma
This looks delicious, my son has requested it for his birthday. I was wondering about Marshmallow fluff, I am not sure we can buy it in Australia. Any suggestions. Thanks.
Sabine
In case you don't get any marshmallow creme in the store, you can carefully heat 16 large marshmallows and 2 tsp light corn syrup in the top of a double boiler. This yields 1 cup of marshmallow creme. Hopefully, that helps!
Andie
Wow looks amazing! Will be my desert this weekend! Just one question;the graham cracker flour is it graham crackers that you put the robot to have a fine texture?
Sabine
Thank you so much, Andie! I put the graham crackers into a food processor and grind them into fine crumbs. The texture should be almost like flour. Happy baking!
Thao @ In Good Flavor
This cake looks amazing!! You perfectly capture s'mores in cake. It's stunning! I have to try it! Pinning.
Sabine
Thank you so much, Thao! Enjoy it! 🙂