DUH. I honestly can’t believe it took us this long to take all those flavors of an ooey gooey s’more into a layer cake.
What’s your favorite party of a s’more? The golden marshmallow? The melty chocolate? The crunchy graham? Well I love them ALL.
Best part about this cake? All three get to shine through in their own individual layer.
What is a s’mores cake:
S’mores cake takes the three key components of any good s’more and makes each one into a decadent layer. In case you live under a rock, a s’more is made from toasted marshmallows, chocolate, and two graham crackers sandwiched together. It’s easily one of my favorite flavors combos. You’ll make three separate components and then assemble them.
Graham Cracker Crumble: You know that buttery goodness traditionally found as the base of a graham cracker? We adapted that into a crumble to sprinkle in between each layer of cake (PSA it is to die for).
Marshmallow Buttercream: Made with marshmallow fluff stirred right into the frosting, this ultra fluffy frosting tastes exactly like a marshmallow
And damn IT. IS. GOOD.
How to assemble s’mores layer cake:
This recipe will make a 2 layer 8 inch cake or a 3 layer 6 inch cake like we made here!
Simply place your first layer on a cake stand and frost the top of it with marshmallow buttercream. Sprinkle with half of the graham cracker crumble. Next, place another layer on top and repeat the process.
Place the last cake layer on top and frost the top and sides of the cake. We topped ours with chocolate ganache and toasted marshmallows but you could do anything!
The only thing that could possibly make this s’mores layer cake better would be serving it with a scoop of Ben and Jerry’s S’mores ice cream.
I thought it was discontinued but a quick google search shows that it’s still in stores and my grocery store stopped selling it. So basically it’s just discontinued for me.
So if you see Ben or Jerry around, please let them know we need them to bring their S’mores ice cream back to my grocery store so that we can eat it with this cake.
Prepare the chocolate cake according to directions, baking it in 3 6 inch rounds. Allow the cakes to cool completely before frosting.*
While the cake cools make the frosting and graham cracker crumble. Place the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Beat the butter until smooth. Add the powdered sugar, salt and vanilla and beat until combined. Add the marshmallow fluff and beat until fluffy, about 3 minutes.
To make the graham cracker crumble combine the graham cracker crumbs, melted butter, and honey in a small bowl and stir to combine.
Place one layer of the cake on cake stand or plate. Frost the top of the cake with the marshmallow frosting and sprinkle half of the graham cracker crumble on top. Repeat with the second layer. Frost the top of the third layer and the sides with an offset spatula.
Leave a comment and rate this recipe!
The cake was great and easy to make. I made chocolate ganache and torched marshmallows like the photos and it looked great. I doubled the recipe for the frosting per advice in the comments and had just enough (I used two 8 inch cake pans and cut them in half for four layers which is probably why I needed extra frosting). My only critique is that the graham cracker crumble was really soft. I probably would’ve swapped honey for sugar and used less and added regular crushed graham crackers to the top for texture.
So, the cake that this recipe uses is delicious, and the overall flavor is very reminiscent of s’mores. That’s good since it’s the theme of the cake. But, there are some issues. For one, the amount of graham cracker crumbs this produces is unnecessary. I added a nice thick layer, pressed some into the side of the cake, and sprinkled a little around the top and still had half of it left. By contrast, the amount of icing this recipe makes is by no means an accurate amount. As I was mixing it, I realized quickly there was no way the amount the recipe calls for would work for the cake. So, I doubled it. Better safe than sorry. We, I piped a layer between the cakes and on the top and had to scrimp to have enough to cover the sides. And even with doubling it, I still had some spots that got a little thin. Lastly, the amount of marshmallow fluff in the recipe does not allow for the marshmallow flavor to come through the sweetness of the icing. It took about 50% more than the (doubled) amount before I was able to taste that flavor profile. So, everything individually and collectively tastes good, but the recipe seems completely off from what I experienced.
Hi! I am so sorry to hear that you had a problem with the icing on this recipe. We so appreciate your feedback and will retest the recipe to see how it turns out for us!
When your eight year old asks for a S’mores cake for his birthday, you start searching for a recipe that you feel confident you can nail. This chocolate cake did NOT disappoint! This will be my go-to vegan chocolate cake recipe from this day forward! The frosting is delicious but even doubled the recipe did not yield enough to cover the sides with all three layers. I just left the sides naked and it was still super yummy and really pretty with the graham pieces. I did bake the graham pieces lightly so they added a little textural variation to the cake and sprinkled some on top, too. Thanks for this delicious and achievable recipe. Everyone loved it!
This is the best chocolate cake recipe… Easy moist and delicious ..its what I have been looking for, for a long time..makes great cupcakes too..loved the marshmellow.frosting too the whole thing easy and yummy..my husband doesn’t like chocolate cake normally but he does now
i love this so much thank you