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How To Make Smores Chocolate Cake Recipe

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4.1 from 6 reviews

This S’mores Chocolate Cake is a decadent dessert combining a moist chocolate cake base with toasted marshmallow buttercream, crunchy graham cracker layers, and rich chocolate ganache. Perfect for s’mores lovers, it features multiple layers of flavor and texture, finished with toasted mini marshmallows for an irresistible treat.

  • Total Time: 2 hours 40 minutes
  • Yield: 12–14 slices

Ingredients

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 cup (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 chocolate cake: Preheat the oven to 300°F (148°C). Grease and line three 8-inch cake pans with parchment paper circles. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the eggs, milk, and vegetable oil, mixing until combined. Mix the vanilla into the hot water, then add to the batter and blend well; the batter will be thin. Divide the batter evenly among the pans and bake for 30-33 minutes until a toothpick inserted comes out with a few moist crumbs. Cool the cakes in pans for 5 minutes, then transfer to wire racks to cool completely.
  2. Make the graham cracker crunchies: Increase oven temperature to 350°F (177°C). Line a baking sheet with parchment paper. Combine graham cracker crumbs, sugar, and melted butter in a bowl until well mixed. Spread the mixture evenly on the baking sheet and bake for about 8-10 minutes until toasted and crisp. Allow to cool completely before using.
  3. Prepare the toasted marshmallow frosting: Place mini marshmallows under a broiler for roughly 1 minute or until lightly toasted; cool completely. In a large bowl, beat softened butter until smooth. Blend in marshmallow fluff until combined. Gradually add powdered sugar in two parts, mixing well each time to achieve a smooth consistency. Fold in the cooled toasted mini marshmallows by breaking them into smaller pieces if sticky. Set frosting aside.
  4. Make the chocolate ganache: Place semi-sweet chocolate chips in a medium bowl. Heat heavy cream until it begins to boil and pour over the chocolate. Let sit for 3-5 minutes, then whisk until smooth and glossy. Set aside to cool and thicken slightly.
  5. Prepare the vanilla frosting: Beat softened butter in a bowl until creamy. Add half the powdered sugar and mix well. Add vanilla extract and milk or cream, mixing until combined. Add remaining powdered sugar and beat until smooth and spreadable.
  6. Assemble the cake: Level cakes by trimming domed tops with a serrated knife. Place the first cake layer on a cake board or plate. Pipe a dam of vanilla frosting around the edge to hold fillings. Spread 6 tablespoons of chocolate ganache evenly over the layer, then top with 1 cup of toasted marshmallow frosting. Sprinkle 1/2 cup graham cracker crunchies evenly over frosting. Repeat layering procedure for the second cake layer. Place the final cake layer on top and refrigerate for 30 minutes to set.
  7. Finish the cake: Use the remaining toasted marshmallow frosting to coat the outside of the cake smoothly. Press remaining graham cracker crunchies onto the bottom edge of the cake. Reheat reserved ganache as needed and drizzle to create a chocolate drip effect along the edges. Decorate the top with mini marshmallows and lightly toast them using a kitchen torch. Chill the cake until ready to serve. Store leftovers in an airtight container and consume within 3–4 days.

Notes

  • Ensure cakes are completely cool before assembling to prevent frosting from melting.
  • Use a serrated knife to level cake layers for even stacking.
  • Broil mini marshmallows carefully to avoid burning; watch closely as they toast quickly.
  • Reheat ganache gently in short bursts to maintain smooth consistency for drips.
  • Store leftover cake in an airtight container in the refrigerator and serve at room temperature for best flavor and texture.
  • This cake requires some advance preparation time due to cooling and multiple components.
  • Author: Daisy
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/how-to-make-smores-chocolate-cake-recipe/