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.