S’mores Cake

If there’s one dessert that can instantly transport you back to childhood campfires, sticky fingers, and laughter under the stars, it’s a s’more. Now imagine all of that nostalgia packed into a towering, chocolatey, marshmallow-loaded cake. This S’mores Cake takes everything you love about the classic fireside treat and transforms it into a show-stopping centerpiece. With layers of moist chocolate cake, gooey marshmallow filling, crushed graham crackers, and silky milk chocolate ganache, this is the kind of dessert that doesn’t just satisfy—it steals the show.

Behind the Recipe

It all started with a craving for s’mores, but without the fire pit. I wanted that same toasted marshmallow magic, the creamy melt of chocolate, and the sweet crunch of graham crackers, all in one unforgettable bite. After a few rounds of testing (and more than a few sticky fingers), this layered cake came to life. It’s the kind of treat that gets gasps when you slice into it and silence once everyone’s chewing. And that, my friend, is how you know it’s a winner.

Recipe Origin or Trivia

The s’more dates back to the 1920s, with the first published recipe credited to a group of Girl Scouts. Originally called “Some More,” this campfire treat became a nostalgic American staple. The three-ingredient combo of graham cracker, toasted marshmallow, and chocolate is so iconic, it now inspires everything from cereal to cocktails. This cake pays tribute to that tradition while bringing in the wow factor of layered baking. It’s the perfect mashup of fireside fun and bakery elegance.

Why You’ll Love S’mores Cake

This cake is comfort food meets celebration, wrapped in toasted sweetness.

Versatile: Perfect for birthdays, summer parties, or cozy winter gatherings.

Budget-Friendly: Uses accessible pantry ingredients with a bit of flair.

Quick and Easy: The components are simple and forgiving, even for new bakers.

Customizable: Add more chocolate, switch up the filling, or torch the topping to your liking.

Crowd-Pleasing: Every slice gets oohs and aahs—and then requests for seconds.

Make-Ahead Friendly: You can prep the cake layers and ganache in advance.

Great for Leftovers: Tastes even better the next day as the flavors meld.

Chef’s Pro Tips for Perfect Results

Want bakery-style results without the stress? Keep these insider tips in mind:

1. Use room temp ingredients: Cold eggs or buttermilk can shock the batter and affect the rise.
2. Don’t overmix: Stir until just combined to keep your cake tender and light.
3. Level the layers: Use a serrated knife to trim any domed tops for that perfect stacked look.
4. Torch with caution: When toasting marshmallows on top, go slow and steady for golden perfection.
5. Chill before slicing: Refrigerate for 30 minutes after assembling to make clean, neat cuts.

Kitchen Tools You’ll Need

You don’t need a fancy kitchen, just these trusty tools:

Mixing Bowls: Several, for dry ingredients, wet batter, and ganache.

Electric Mixer: Hand or stand mixer to beat batter and whip frosting.

Cake Pans: Two or three 8-inch round pans for beautiful layers.

Offset Spatula: Makes spreading frosting and ganache a breeze.

Blow Torch (optional): For that true toasted marshmallow finish.

Wire Rack: For cooling cakes evenly without sogginess.

Ingredients in S’mores Cake

Each element in this cake is essential, combining into layers of deep chocolate, creamy marshmallow, and toasty crunch.

1. All-Purpose Flour: 2 cups. The structure that holds everything together.
2. Unsweetened Cocoa Powder: ¾ cup. Adds rich, deep chocolate flavor.
3. Baking Soda: 1½ teaspoons. Helps the cake rise beautifully.
4. Baking Powder: 1 teaspoon. Gives extra lift and softness.
5. Salt: ½ teaspoon. Balances the sweetness and enhances flavor.
6. Granulated Sugar: 1¾ cups. Sweetens and gives the cake its tender crumb.
7. Eggs: 2 large. Bind everything and add richness.
8. Buttermilk: 1 cup. Adds tang and keeps the cake moist.
9. Vegetable Oil: ½ cup. Ensures the cake stays soft and tender.
10. Vanilla Extract: 2 teaspoons. Brings warmth and enhances the chocolate.
11. Marshmallows: 2 cups (plus extra for topping). Bring that gooey, iconic s’mores center.
12. Graham Cracker Crumbs: 1½ cups. Pressed along the outside for crunch and flavor.
13. Milk Chocolate Bars: 4 full-size bars. Layered into the filling and topping for melty sweetness.

Ingredient Substitutions

Need a quick swap? These alternatives will do the trick.

Buttermilk: Mix 1 cup milk with 1 tablespoon vinegar or lemon juice.
Vegetable Oil: Use canola oil or melted coconut oil.
Milk Chocolate Bars: Semi-sweet or dark chocolate works too.
Marshmallows: Marshmallow fluff can work as a filling substitute.

Ingredient Spotlight

Marshmallows: These sweet, pillowy treats melt into gooey bliss in the center and toast to golden perfection on top.

Graham Cracker Crumbs: More than just texture, they bring that unmistakable s’mores flavor to every bite.

Instructions for Making S’mores Cake

This recipe is more of a build-and-layer adventure than a technical challenge. Let’s make some cake magic!

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Grease and flour your cake pans, then line bottoms with parchment.
2. Combine Ingredients:
   In one bowl, whisk flour, cocoa, baking soda, baking powder, and salt. In another, beat sugar, eggs, oil, and vanilla until smooth. Add buttermilk and dry ingredients alternately, mixing until just combined.
3. Prepare Your Cooking Vessel:
   Pour the batter evenly into your prepared pans and tap them gently to release air bubbles.
4. Assemble the Dish:
   Bake for 25–30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
5. Cook to Perfection:
   For ganache, melt milk chocolate bars with a splash of cream until smooth. Spread between cake layers with marshmallows or fluff, and drizzle ganache.
6. Finishing Touches:
   Coat the cake sides with graham cracker crumbs. Pile marshmallows on top and toast gently with a kitchen torch. Add broken graham pieces and extra chocolate chunks.
7. Serve and Enjoy:
   Chill briefly for clean slicing, then serve with cold milk or a warm drink.

Texture & Flavor Secrets

This cake is all about contrast. The chocolate layers are rich and moist. The marshmallow filling is gooey and soft. The graham crumbs add that satisfying crunch. And the toasted top? It brings a campfire flavor that lingers long after the last bite.

Cooking Tips & Tricks

You’ve got this! Here are a few extra ideas to make baking even smoother:

• Bake cake layers a day ahead and wrap tightly for better flavor.
• Add a layer of chopped chocolate or mini marshmallows between the cakes.
• Use a serrated knife and warm it under water for the cleanest slices.

What to Avoid

A few things to watch out for as you go:

• Don’t overbake the cakes. Moisture is key.
• Don’t torch the marshmallows too close or too long—they can catch fire quickly.
• Avoid overfilling between layers or the cake may slide when stacked.

Nutrition Facts

Servings: 12
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can bake the cake layers up to 2 days in advance. Wrap and store at room temperature. The whole assembled cake keeps well in the fridge for up to 3 days. Leftovers? Slice and freeze them individually—just thaw and enjoy as needed.

How to Serve S’mores Cake

Place it on a white cake stand, top with a sprinkle of graham cracker crumbs, and surround with extra marshmallows. Serve it with hot cocoa, vanilla ice cream, or even a spiced latte for a truly indulgent pairing.

Creative Leftover Transformations

Turn leftover slices into milkshake mix-ins or cube them for a s’mores-inspired trifle. You can even crumble the cake over pudding or yogurt for a surprise dessert bowl.

Additional Tips

• Add a layer of chocolate chips under the marshmallow layer for extra goo.
• Drizzle leftover ganache over individual slices before serving.
• Store cake slices with parchment between layers to keep them from sticking.

Make It a Showstopper

Dust the top with edible gold or shimmer spray. Stack toasted marshmallows tall and arrange chocolate pieces in a fan shape. Presentation takes this from delicious to unforgettable.

Variations to Try

• Peanut Butter Twist: Add a swirl of peanut butter in the filling.
• Mocha S’mores: Mix espresso powder into the cake batter.
• Mint Chocolate S’mores: Use mint chocolate bars for a cool surprise.
• Salted Caramel Drizzle: Add a caramel layer between cakes and drizzle on top.
• Mini S’mores Cakes: Bake in ramekins for individual servings.

FAQ’s

Q1: Can I use cake mix?

Yes, a chocolate cake mix works fine as a shortcut—just jazz it up with the toppings.

Q2: Can I toast marshmallows without a torch?

Use the oven broiler for 1–2 minutes, watching closely.

Q3: Can this be made gluten-free?

Yes, just use a gluten-free flour blend and gluten-free graham crackers.

Q4: What’s the best chocolate to use?

Milk chocolate gives the classic flavor, but dark chocolate works too.

Q5: How do I keep my cake layers from sticking?

Use parchment rounds and grease your pans well.

Q6: Is marshmallow fluff okay as a filling?

Absolutely—it spreads easily and gives that gooey center.

Q7: Can I make this in one pan?

Use a taller 9-inch pan and slice into layers once cooled.

Q8: Should the cake be served cold or room temp?

Room temperature gives the best flavor and texture.

Q9: Can I freeze the whole cake?

It’s best to freeze unfrosted layers. Fully assembled cakes may lose texture when thawed.

Q10: Can I add nuts?

Chopped pecans or walnuts would be a great crunchy addition.

Conclusion

S’mores Cake is the ultimate dessert for when you want comfort, nostalgia, and wow factor all rolled into one. It’s everything you love about the campfire classic, elevated into a rich, irresistible layer cake. So fire up your oven and gather your ingredients—because once you make this, it’s bound to become a new favorite.

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