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Smores Chocolate Cake Recipe

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★★★★★

4.7 from 143 reviews

Indulge in this decadent S’mores Chocolate Cake featuring moist, rich chocolate cake layers layered with toasted marshmallow frosting, creamy vanilla frosting, chocolate ganache, and a crunchy graham cracker crumb topping. Inspired by the classic campfire treat, this cake combines the nostalgic flavors of melted marshmallows, chocolate, and graham crackers in an elegant dessert perfect for celebrations.

Ingredients

Scale

Chocolate Cake

  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup (240ml) hot water

Graham Cracker Crunchies

  • 3/4 cups (100g) graham cracker crumbs (about 6 full sheet graham crackers)
  • 1 1/2 tbsp (20g) sugar
  • 1/4 cup (56g) unsalted butter, melted

Toasted Marshmallow Frosting

  • 1 3/4 cups (392g) unsalted butter, room temperature
  • 3 1/4 cups marshmallow fluff
  • 6 cups (690g) powdered sugar
  • 1 1/2 cups mini marshmallows

Chocolate Ganache

  • 9 oz (1 1/2 cups) semi-sweet chocolate chips
  • 3/4 cup (180ml) heavy whipping cream

Vanilla Frosting

  • 3/4 cup (168g) unsalted butter, room temperature
  • 3 cups (345g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk or cream

Instructions

  1. Prepare the cake pans and preheat oven: Line three 8-inch cake pans with parchment paper circles at the bottom and grease the sides to prevent sticking. Preheat your oven to 300°F (148°C) for baking the cake layers.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined for the chocolate cake base.
  3. Add wet ingredients: Incorporate the eggs, milk, and vegetable oil into the dry ingredients and mix thoroughly until smooth. Then, add vanilla to the boiling hot water, mix, and slowly add this to the batter, blending well. Note that the batter will be very thin.
  4. Bake the cake layers: Divide the batter evenly among the prepared cake pans. Bake for 30-33 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, let cool in pans for 5 minutes, then transfer to wire racks to cool completely.
  5. Make the graham cracker crunchies: Preheat oven to 350°F (177°C). On a parchment or silicone-lined cookie sheet, mix graham cracker crumbs, sugar, and melted butter until well combined. Spread this mixture evenly on the sheet and bake for 8-10 minutes. Remove and let cool before setting aside.
  6. Toast marshmallows for frosting: Place mini marshmallows under the oven broiler for about 1 minute or until golden brown. Remove and let cool completely to prevent melting into the frosting.
  7. Prepare toasted marshmallow frosting: Beat room temperature butter in a large bowl until smooth. Add marshmallow fluff and continue beating until well mixed. Gradually add powdered sugar in two additions, mixing until smooth after each. Fold in cooled toasted marshmallows, breaking them up if sticky, mixing gently. Set aside.
  8. Make chocolate ganache: Place semi-sweet chocolate chips in a medium bowl. Heat heavy cream until it just starts to boil and pour over the chocolate chips. Let sit for 3-5 minutes to soften, then whisk until smooth and glossy. Set aside.
  9. Prepare vanilla frosting: Beat room temperature butter until smooth. Gradually add powdered sugar, mixing well. Add vanilla extract and milk or cream, beat again until smooth and creamy. This frosting will be used for structure and layering.
  10. Level the cake layers: Using a large serrated knife, carefully remove the domed tops of each cake layer to create flat surfaces, making stacking easier and more even.
  11. Assemble the cake: Place the first cake layer on a cake plate or board. Pipe a dam of vanilla frosting around the edge to contain fillings. Spread about 6 tablespoons of chocolate ganache evenly over the center. Next, spread one cup of toasted marshmallow frosting on top of the ganache, then sprinkle half a cup of graham cracker crunchies evenly over this layer.
  12. Repeat layers: Add the second cake layer over the filling. Repeat the process: pipe vanilla frosting dam, spread chocolate ganache, marshmallow frosting, and graham cracker crunchies.
  13. Add final cake layer and chill: Place the third and last chocolate cake layer on top. Refrigerate the assembled cake for about 30 minutes to firm up the layers and stabilize the cake.
  14. Frost the cake exterior: Use the remaining toasted marshmallow frosting to smooth coat the outside of the cake, following your preferred frosting technique for an even finish.
  15. Decorate with graham cracker crunchies: Press the remaining graham cracker crumbs into the bottom edge of the cake’s exterior gently for texture and visual appeal.
  16. Add chocolate drip: Reheat remaining chocolate ganache gently in the microwave until pourable, then drip it over the cake edges for a professional finish.
  17. Top with toasted mini marshmallows: Garnish the top of the cake with mini marshmallows and use a kitchen torch to lightly toast until golden and slightly melted for that signature s’mores look.
  18. Final refrigeration and serving: Refrigerate the cake until ready to serve. For best taste, serve slightly cool, not cold. Store leftovers in an airtight container and consume within 3-4 days.

Notes

  • Make sure cake layers are completely cool before assembling to avoid melting the frosting.
  • When toasting marshmallows, watch closely to prevent burning; broil just until golden brown.
  • Thin batter is normal for this cake; do not add extra flour or ingredients.
  • Level cake layers carefully with a serrated knife to ensure even stacking and presentation.
  • To get a smooth frosting finish, chill the cake briefly before applying final coats and decorate with a bench scraper or offset spatula.
  • Store the cake in an airtight container in the refrigerator; bring to room temperature before serving for best flavor and texture.
  • Use a kitchen torch safely when toasting marshmallows on the finished cake; keep flame moving continuously.

Keywords: s'mores cake, chocolate cake, toasted marshmallow frosting, graham cracker, chocolate ganache, dessert, layered cake

Find it online: https://chefmilacook.com/smores-chocolate-cake-recipe/