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Home » Cakes » S’mores Cake

S’mores Cake

By Olivia, 220 Comments

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This S’mores Cake is better than the real thing! A graham cracker cake filled with a whipped milk chocolate ganache and topped with toasted marshmallow fluff.

Cake on a wood cake stand on a black background.

This is not what this cake was supposed to look like. 

Ryan requested another S’mores Cake because he loved my S’mores Bundt Cake so much. I was happy to make it again, but I wanted to try something different. My plan was to make a naked cake with milk chocolate ganache and marshmallow fluff between each layer.

Except my store-bought marshmallow fluff was an epic fail.

Close up of the side of the cake.

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I had a little homemade marshmallow fluff left over in the freezer from the S’mores Bundt Cake, but was too lazy to make more, so I decided to top it up with some store-bought stuff.

I’m not exactly sure what happened. I mixed the two together, and maybe I beat too much air out of it, or maybe the stuff I had in the freezer was too thin. No idea, but it was basically marshmallow soup. In hindsight, I don’t know why I decided to go ahead with it anyhow.

Plenty of cursing, as usual — par for the course with my baking. It’s rare that something works out on the first go. It’s a wonder I keep doing it! I actually took pics of my fails this time, which I almost never do because I’m too frustrated at the time. The pics are crappy and unedited, but I thought you’d appreciate them.

Here’s the lovely first layer that actually got entirely scrapped. It was still eaten, of course, but did not make it into the final cake.

Cake layer with dripping fluff on it in the fridge.

Like, what is even going ON there? Marshmallow. Soup.

The next attempt wasn’t much better. I decided to take the remaining two layers, put the whipped ganache in between, and then top it with a marshmallow glaze…

Cake with marshmallow drip in the fridge.

It’s comical really, in hindsight. I could NOT take pics of this cake….it was destined to end up on Cake Wrecks.

So I scraped the whole mess off, MADE new marshmallow fluff from scratch, and covered the entire thing.

Angled shot of the frosting on the top of the cake.

It’s not the look I was going for, but I think it turned out even better. I actually love that it’s almost the perfect shape of a marshmallow!

Overhead shot of the cake.

And, of course, the most important part is that it tastes amazing!

Slice of cake on a plate.

The graham cracker cake has a unique and delicious texture. The cake itself isn’t too sweet and the marshmallow is light, but if you’d like to tone it down, you could always swap the milk chocolate for dark chocolate.

Either way, this S’mores Cake is delicious and so perfect for summer. I hope you try it!

Tips for making this S’mores Cake:

  • NOTE: The photos show a 4 layer cake — it’s actually two layers cut in half since I scrapped one of the (see post). The recipe makes a three-layer 6″ cake. If you’d like to replicate what I have in the photos use 2/3 of the recipe (change the Servings to 8 to get the amounts).
  • The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
  • You could use dark chocolate ganache if you prefer, or a chocolate buttercream.
  • If there are still some chunks of unmelted chocolate, microwave in 10-second bursts until all chocolate has melted.
  • You can make the ganache a day ahead and leave it on the counter overnight, then whip.
  • Do NOT use store-bought marshmallow fluff. It’s too thin/runny.
  • Make sure there is no trace of egg yolk in your whites and that your tools are completely grease-free before making the fluff. If it isn’t stiff, don’t use it. See my Homemade Marshmallow Fluff post for details.
  • You will need a thermometer for the marshmallow fluff. My favourite is from Thermapen.
  • I used a kitchen torch to toast the outside once it was frosted. 
  • Learn how to keep your cakes moist using Simple Syrup.
  • To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
Cake on a rustic wood cake stand.
Print Pin Rate
4.64 from 33 votes

S'mores Cake

This S'mores Cake is better than the real thing! A graham cracker cake filled with a whipped milk chocolate ganache and topped with toasted marshmallow fluff.
Course Dessert
Cuisine Cake
Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings 12
Calories 708kcal
Author Olivia

Ingredients

Graham Cracker Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups graham cracker crumbs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 2 tsp vanilla

Milk Chocolate Ganache:*

  • 12 oz milk chocolate finely chopped
  • 6 oz heavy whipping cream
  • 2 Tbsp Baileys Irish Cream optional

Marshmallow Fluff:

  • 4 cups homemade marshmallow fluff
US Customary - Metric

Instructions

Graham Cracker Cake:

  • Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
  • In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
  • Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  • Add sugars and beat on med-high until pale and fluffy (2-3mins).
  • Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  • Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.
  • Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.

Milk Chocolate Ganache:

  • Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. **
  • Cool in the refrigerator until thickened, but still soft (stirring occasionally). ***
  • Transfer to bowl of stand mixer and whip using the whisk attachment until the ganache is fluffy and has lightened in color (approx. 1 or 2 minutes).

Marshmallow Fluff:

  • Prepare as per recipe.

Assembly:

  • Once the cakes have cooled completely, frost the layers with the whipped ganache. Place in fridge to set.
  • Spread marshmallow fluff roughly all over cake and torch to toast.
  • Serve at room temperature.

Recipes You May Like

  • Three sandwiched cookies stacked, close up.
    Peanut Butter S'mores Cookies
  • Baked alaska on a black plate.
    S'mores Baked Alaska
  • close up of a cookie cup
    S'mores Cookie Cups
  • Stack of macarons on a wooden table.
    S'mores Macarons

Notes

*You can use a milk chocolate buttercream if you prefer. **If there are still some chunks of unmelted chocolate, microwave in 10 second bursts until all chocolate has melted. ***You can make the ganache a day ahead and refrigerate it overnight, then take it out and allow it to come to room temperature before whipping.
Calories: 708kcalCarbohydrates: 101gProtein: 6gFat: 34gSaturated Fat: 19gCholesterol: 124mgSodium: 378mgPotassium: 249mgFiber: 2gSugar: 70gVitamin A: 805IUVitamin C: 0.1mgCalcium: 97mgIron: 2.4mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Cake photo with text overlay.Originally published November 2015

S'mores cake photo collage

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July 23, 2020

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    Recipe Rating




  1. Thomas says

    December 10, 2020 at 7:50 AM

    Can you refrigerate the cake for a short amount of time after you have decorated it? Or does the marshmallow go weird and runny

    Reply
    • Olivia says

      December 10, 2020 at 9:14 AM

      Hi Thomas! The fluff will eventually get soft and runny but if you toast it it will help hold its shape on the outside.

      Reply
  2. Pearl Cohen says

    November 20, 2020 at 12:16 PM

    Hi! I really loved this recipe. I did have one question about using the marshmallow fluff all over the cake and torching it. When I covered the cake with fluff and torched it, it seemed to only stay for a little while and then it started to melt down the cake and eventually came off completely. Do you have any tips for preventing the fluff from falling down?

    Thanks so much!

    Reply
    • Olivia says

      November 20, 2020 at 3:10 PM

      Hi Pearl! Did you cover the cake with frosting first or just put the fluff right onto the cake layers? I put mine right on the cake and it stayed put for a couple days in the fridge. Was your fluff very stiff and hard to spread out? It should be that consistency.

      Reply
  3. Anood Ali says

    July 31, 2020 at 11:57 PM

    5 stars
    This cake turned out amazing! And was surprisingly easy to make! Thanks for a great recipe.

    Reply
    • Olivia says

      August 5, 2020 at 10:27 AM

      Hi Anood! So glad you loved it! Thanks for the feedback 🙂

      Reply
  4. Jenna says

    July 25, 2020 at 12:35 PM

    How tall should they 6” pans be? Is 2” tall enough, or should they be 3”?

    Reply
    • Olivia says

      July 25, 2020 at 2:37 PM

      Hi Jenna! Mine are all 2″ tall but the cakes bake right to the top. 3″ tall would be totally fine too.

      Reply
  5. Patricia says

    July 24, 2020 at 11:08 AM

    Can I use Lindor Milk Chocolate bar? It seems so soft so I’m worried!

    Reply
    • Olivia says

      July 24, 2020 at 11:49 AM

      Hi Patricia! That should be fine. You’ll whip the ganache anyhow and that will stiffen it up 🙂

      Reply
  6. Fabian says

    July 24, 2020 at 9:59 AM

    That looks so good!

    Reply
    • Olivia says

      July 24, 2020 at 10:22 AM

      Thank you Fabian! I hope you try it 🙂

      Reply
  7. Gary Mattox says

    June 12, 2020 at 1:10 PM

    Hello. This looks amazing. My I am getting married in October and my husband wants this as a wedding cake. If I frosted and toasted the cake mid morning, would it maintain its look until say 5pm? Like in the reception hall?

    Reply
    • Olivia says

      June 12, 2020 at 1:56 PM

      Hi Gary! Yes, for sure! As long as the meringue is nice and stiff (which it should be if made correctly) — frost the cake, torch it, and store it in the fridge. You can probably get away with storing it at room temperature too, provided it’s not too hot where you are. To be safe, you could give it a trial run and see how it turns out 🙂

      Reply
  8. DJ says

    April 24, 2020 at 8:11 PM

    Instead of using the MMF as a frosting, I plan to use it as a filling and then double the milk chocolate ganache to use as a “frosting” – do you think this would work okay?

    Thank you, I love your cakes!

    Reply
    • Olivia says

      April 26, 2020 at 4:02 PM

      Hi DJ! Yes, I think that should work fine 🙂

      Reply
  9. Jenni says

    April 14, 2020 at 7:33 PM

    I am wanting to make this, but i don’t have a torch. Is there another way I could torch the fluff?? Thanks for your input!

    Reply
    • Olivia says

      April 15, 2020 at 9:36 AM

      Hi Jenni! No easy way that I can think of 🙁 You don’t have to torch it though, it will still be delicious! 🙂

      Reply
  10. María says

    April 13, 2020 at 11:55 AM

    5 stars
    Delicious! I’m the worst baker (literally the worst) I followed this recipe- and for everyone surprise it was delicious! This is the first edible cake that a have made so far in my life! (I’ve tried 1000s times without luck) thanks so much!

    Reply
    • Olivia says

      April 14, 2020 at 9:56 AM

      Hi Maria! Lol! Clearly you are not the worst if you nailed this cake! The frosting especially is no joke so you should be proud 🙂 I’m so happy you loved it!

      Reply
  11. Laurie W. says

    February 3, 2020 at 6:42 PM

    5 stars
    Wow! this was great! My 10 year old son asked me to make him a S’mores Cake for his birthday today. I looked and this one looked the best from all I saw online. took me all day, but I actually made a beautiful cake! My husband even asked me to make the marshmallow fluff for his fluffernutters from now on! thanks for teaching me new techniques and making me a hero Mom!

    Reply
    • Olivia says

      February 4, 2020 at 9:18 AM

      Hi Laurie! I love the MMF for fluffernutters too! Thicker and more stable than the stuff you can buy in stores. I’m so happy you loved this cake and that it turned out well for you. I hope your son loved it too 🙂

      Reply
  12. Janet says

    December 30, 2019 at 12:58 PM

    5 stars
    Livforcake.com’s S’mores Cake was a big hit with everyone on Christmas day! Since people eat less sweets at Christmas than they did years ago, I make just one dessert for Christmas–a cake with enough interest that everyone is willing to try it. I needed a bigger cake than the 6″ cake and made an 8″ cake by increasing the recipe by 50%. The layers were awesomely moist, but they still had enough density to hold the weight of the ganache filling and the frosting. The ganache filling was perfect in every way. I did not use the marshmallow frosting in the recipe (and I wish I had). I iced the cake with a mixture of marshmallow creme and toasted marshmallows. The frosting did have a tendency to slide down the sides of the cake. Still everyone was really impressed with the cake–even with the toasted marshmallows which decorated the top of the cake which wanted to slide down the sides of the cake.

    Reply
    • Olivia says

      December 31, 2019 at 10:35 AM

      Hi Janet! I’m so happy to hear that you liked it. Thanks for your tips and feedback 🙂

      Reply
  13. Tyler Kroll says

    August 28, 2019 at 10:03 AM

    5 stars
    Absolutely Delicious! My marshmallow fluff was a little thin and didn’t hold up on the cake that well. But still kept it covered and delicious. Just got to practice on that fluff for next time! So it comes out perfect!

    Reply
    • Olivia says

      August 29, 2019 at 10:29 AM

      Hi Tyler! So happy to hear you loved it. Thanks for the feedback 🙂

      Reply
  14. amporter says

    August 11, 2019 at 9:18 AM

    5 stars
    The ganache filling and marshmallow fluff are amazing but the cake. The cake!! Wow….

    The texture and the taste is perfect. Great recipe. Made it for my son’s 16th birthday. He found the recipe on Pinterest.

    Reply
    • Olivia says

      August 12, 2019 at 1:46 PM

      Hi there! So happy to hear that you loved it. Happy birthday to him!

      Reply
  15. David says

    July 23, 2019 at 9:26 AM

    Can these be made into cupcakes? Any modifications to do so besides using a cupcake pan and liners?

    Reply
    • Olivia says

      July 24, 2019 at 1:43 PM

      Hi David! You’ll also need to reduce the baking time. Start checking at about 15mins or so.

      Reply
  16. Nick says

    July 14, 2019 at 9:35 AM

    Hi there! This sounds wonderful and will be my 3rd cake from your website! My partner requested a s’more cake and I’m planning on making this later in the week. The cake called for 1 c unsalted butter, would this be melted or cubed?

    I’m also planning on using 9 inch pans since I don’t have any other size and read to double the recipe. Would you think it would be a good idea to add a layer of fluff in between the layers and torching them in addition to the fluff coating on the outside?

    I was also thinking of adding a few s’mores on top for an additional treat.

    Reply
    • Olivia says

      July 15, 2019 at 2:06 PM

      Hi Nick! The butter in the cake should be room temperature. I usually state that, but didn’t for some reason this time — I’ll update the recipe! I would 2x the recipe for three 9″ pans. I think torched fluff in the middle would be delicious! You’d just have to be a bit more careful with the stacking (the layers might slide around a bit). Let me know how it turns out!

      Reply
      • Kellye peraza says

        October 16, 2019 at 11:13 AM

        Would the fluff and ganache be doubled for 9 inch cake pans?

        Reply
        • Olivia says

          October 17, 2019 at 12:53 PM

          Hi Kellye! Yes, double everything.

          Reply
          • Kellye says

            November 4, 2019 at 5:16 PM

            5 stars
            The cake turned out delish, cake was really moist with a true graham cracker flavor and the fluff was amazing. My grandson requested a S’More cake and this is now a family favorite

          • Olivia says

            November 7, 2019 at 5:05 PM

            Hi Kellye! So happy you both loved it 🙂

  17. Ayesha says

    May 27, 2019 at 11:38 AM

    Can the graham cracker crumbs be replaced with crushed Biscoff?

    Reply
    • Olivia says

      May 28, 2019 at 9:46 AM

      Hi Ayesha! They sure can, but I do also have a biscoff cake if you’d prefer that instead 🙂 https://livforcake.com/cookie-butter-cake/

      Reply
      • Ayesha says

        May 30, 2019 at 2:22 AM

        Thank you so much Olivia your cakes are always the best and i will for sure give the biscoff cake a try

        Reply
      • Faren Marée Ramos says

        October 1, 2019 at 6:39 PM

        Can you make this a cake roll?

        Reply
        • Olivia says

          October 7, 2019 at 9:02 AM

          Hi Faren! A cake roll usually uses a lighter sponge cake.

          Reply
  18. Jenna says

    May 10, 2019 at 12:01 PM

    How do you measure your flour (scoop with the whole measuring cup, or spoon-and-level)? I’m so paranoid about measuring flour without weighing it because everyone seems to fill their flour cup differently and the result can be hugely affected by it.

    Reply
    • Olivia says

      May 10, 2019 at 12:10 PM

      Hi Jenna! I spoon and level it 🙂

      Reply
  19. Lee Morgan says

    March 18, 2019 at 3:30 PM

    Amazing. I make a lot of cakes and I don’t know if I’ve ever left comments on a recipe, but this is perhaps the best cake I’ve ever made. Followed your recipe for the cake and the fluff. That Italian style meringue will be my go-to recipe forever. It’s perfect.

    Reply
    • Olivia says

      March 19, 2019 at 1:51 PM

      Hi Lee! I’m so happy to hear that you loved this one so much to leave a comment! You totally made my day.

      Reply
  20. Taylor says

    January 23, 2019 at 2:12 PM

    5 stars
    Hi Olivia!

    Can this be stored in the fridge and then brought up to room temp before serving? If so, for how long can it be stored without altering marshmallow texture?

    Thanks!

    Reply
    • Olivia says

      January 24, 2019 at 4:36 PM

      Hi Taylor! I refrigerated mine (with the fluff already toasted). The fluff under the toasted stuff will start to soften fairly quickly and eventually turn a bit soft, though I’m not sure that has anything to do with refrigeration rather than just contact with the cake/ganache. It won’t impact the flavour though. I wouldn’t store it for longer than a couple days because the fridge tends to dry cakes out!

      Reply
  21. Dave Berg says

    January 1, 2019 at 3:34 PM

    4 stars
    I am a complete novice when it comes to baking, I don’t follow directions very well. I was still able to make this for my wife for her birthday since smores are her favorite. I ended up making it rectangular and it turned out just fine. Only issue with the directions was it calls for 3 pans but you show 4 layers of cake and that confused me. But I didn’t have any cake rounds so it didn’t much matter in the end. Thank you so much.

    Reply
    • Olivia says

      January 2, 2019 at 1:57 PM

      Hi Dave! I’m so glad you were able to make this for your wife, I am sure she loved that you did that for her :). I did bake up 3 layers, but had a mishap with one of them (details in the blog post), so ended up just using the other two and cutting them in half to make four.

      Reply
  22. JulieSanguine says

    December 31, 2018 at 1:24 PM

    5 stars
    For those who want to make a bigger cake, I made 1 and half the cake and put it in 9 inch pan at 375 for 20 minutes. Turn out perfect. Depending of the oven of course.

    Reply
    • Olivia says

      January 2, 2019 at 1:47 PM

      Hi Julie! Thanks so much for your tips!

      Reply
    • Krista says

      June 14, 2019 at 6:57 AM

      How many nine inch cake pans?

      Reply
      • Olivia says

        June 14, 2019 at 10:07 AM

        Hi Krista! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

        Reply
  23. Lexy says

    December 18, 2018 at 4:46 PM

    Can you replace the frosting replace with a more simple italian swiss meringue?

    Reply
    • Olivia says

      December 19, 2018 at 5:10 PM

      Hi Lexy! This is very similar to an Italian meringue, so it would work. A Swiss meringue might not be firm enough.

      Reply
  24. Carolyn says

    December 5, 2018 at 9:38 PM

    1 star
    The marshmallow fluff was way too runny and it was your recipe too. I followed every single step as directed. It looked good until I put it on the cake.

    Reply
    • Olivia says

      December 7, 2018 at 9:36 AM

      Hi Carolyn! Sorry to hear you had trouble with this. The marshmallow fluff should be ver stiff. If it was runny that means there was likely some grease or egg yolk that got in contact with your egg whites.

      Reply
  25. Mandi says

    November 4, 2018 at 2:28 PM

    Hi Olivia! I’m planning to make this gorgeous cake for my bday in a couple of weeks. My mom is gluten-free, would this recipe work with GF AP flour? Would your other graham cracker cake recipe as well? Thanks so much! Your pics are amazing!

    Reply
    • Olivia says

      November 5, 2018 at 11:01 AM

      Hi Mandi! Any cake recipe should work with a GF flour as long as it is a proper AP flour blend!

      Reply
      • Mandi says

        November 10, 2018 at 10:15 AM

        Awesome! Thanks so much! I’m planning a trial run this weekend, fingers crossed!

        Reply
        • Olivia says

          November 10, 2018 at 5:27 PM

          Good luck!! Let me know how it goes 🙂

          Reply
  26. Jess Newhouse says

    October 29, 2018 at 8:08 AM

    Hi! I’m hoping to make this cake this week! Question – can I put the cake in the fridge overnight after roasting the marshmallow fluff? Thank you so much!

    Reply
    • Olivia says

      October 30, 2018 at 2:48 PM

      Hi Jess! Yes, but I would torch the fluff first as it tends to dry out.

      Reply
  27. Peg Bunting says

    October 23, 2018 at 5:42 PM

    Hi, I am excited to make this cake!! I have couple of questions though. I need it to be a 14 inch cake. Would you double the recipe? Also once I torch the marshmallow fluff can the cake be stored in the fridge until the next day or should I wait to torch it until right before serving?

    Reply
    • Olivia says

      October 24, 2018 at 9:26 AM

      Hi Peg! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I would torch the marshmallow fluff before storing as it will dry out and might not look as pretty if you torched it after.

      Reply
  28. Amy Owens says

    September 17, 2018 at 12:46 PM

    4 stars
    I made this cake for my sons birthday and it was a HIT! Unfortunately I didn’t like the taste of the cake though. It was not very sweet (I may have overcooked it?) and it definitely did not taste like graham crackers. I am wondering if its because I used a vanilla that I got from my in-laws recent trip to the Dominican Republic? It just plain had a funny flavor. Anyway, the fluff and ganache were amazing. I just can’t figure out what the cake was supposed to taste like. Your directions were very clear and easy to use for a beginner like me!

    Reply
    • Olivia says

      September 20, 2018 at 2:11 PM

      Hi Amy! So glad you found the recipe easy to follow. The cake has a decent amount of graham cracker crumbs so you should be able to taste it. I don’t think the vanilla would affect it, but possibly? It is more of a dense cake though, more of a pound cake almost, so maybe that’s what was throwing it off?

      Reply
  29. Laura says

    September 5, 2018 at 8:57 PM

    5 stars
    Hello,
    I would like to share that I made this cake and it turned out beautifully! I did have trouble with my first batch of fluff–it deflated and never got fluffy again. I figured out why! I live at high altitude (7.000ft.) and I hadn’t calibrated my candy thermometer before preparing the marshmallow fluff. Before trying a second batch, I calibrated the thermometer and found it was 7 degree F off, which means the difference between hard ball and soft ball stage. I made the adjustment and the second batch was perfect! I also made a couple of altitude adjustments for the cake and it came out great!

    Reply
    • Olivia says

      September 6, 2018 at 10:48 AM

      Hi Laura! So glad you didn’t give up after the first go! And happy to hear attempt #2 was a success 🙂

      Reply
  30. Lara says

    August 13, 2018 at 1:00 PM

    This cake is beautiful and I can’t wait to try it! I am wondering what kind of kitchen torch you use. There are so many kinds out there. Thank you!

    Reply
    • Olivia says

      August 14, 2018 at 2:30 PM

      Hi Lara! I can’t find my exact one online (and I don’t know if I’d recommend it anyhow), but I would get something like this: https://amzn.to/2MsldD8

      Reply
  31. domenic says

    August 5, 2018 at 6:41 PM

    5 stars
    I made the cake and love it! but i did get comments it was a bit too sweet, I was thinking the dark chcocolate ganache may help that instead of the milk chocolate. I am wondering will the ratio be different of dark chocolate and cream?

    Reply
    • Olivia says

      August 7, 2018 at 8:42 AM

      Hi Domenic! Dark chocolate would definitely tone down the sweetness. You would have to change the ratio, I would recommend using a 1:1 ratio of dark chocolate to cream (by weight) vs a 2:1 as it currently is for the milk chocolate.

      Reply
  32. Syrine says

    July 29, 2018 at 11:15 PM

    5 stars
    Hi Liv,

    I made your cake yesterday, for my mom’s birthday. I prepared the cake, ganache and marshmallow fluff the day before and assemble the cake a few hours before dinner. I was so scared of making the marshmallow fluff but it turns out amazing. The cake was delicious and so pretty. My mom, who doesn’t lile a lot cakes, loves it, especially the marshmallow fluff. I’m planning on freazing the extra fluff to make, after the holidays, your s’mores cookies.

    So, thank you for helping me impress my mom 😊

    Xoxo

    Reply
    • Olivia says

      July 30, 2018 at 1:51 PM

      Hi Syrine! So happy to hear that you and your mom loved this one 🙂 Making the marshmallow fluff is stressful for me too due to the boiling sugar — glad it worked out!!

      Reply
  33. Loganne says

    July 2, 2018 at 9:53 AM

    Hi! This is beautiful and rustic! How long can this keep for and in or out of the fridge? Gosh I hope to make it soon!

    Reply
    • Olivia says

      July 4, 2018 at 2:14 PM

      Hi Loganne! Thank you! I usually refrigerate my cakes, but it would be fine out for a couple days too.

      Reply
  34. Alex says

    May 11, 2018 at 7:59 AM

    Can you confirm that this recipe should fill 3 6″ pans? I count 4 layers in your cake pictures. Thanks!

    Reply
    • Olivia says

      May 11, 2018 at 3:13 PM

      Hi Alex! Yes, the recipe makes three 6″ rounds that are a full 2″ tall. I had to scrap one of my layers (details in the post), so cut the remaining two in half horizontally. If you want the cake to look just like mine, use 2/3rds of the recipe and bake in two 6″ pans. I hope that makes sense. Let me know how you like it!

      Reply
  35. Amanda says

    May 6, 2018 at 10:05 AM

    I’m planning on making this for baby’s 1st birthday. Is the marshmallow frosting going to be a nightmare with a 1 year old? Like, worse than regular frosting?

    Reply
    • Olivia says

      May 7, 2018 at 5:06 PM

      Hi Amanda! A nightmare in what way? It IS very sticky, especially when first put on the cake, but softens over time. In general though, probably a bit more messy than a regular buttercream.

      Reply
  36. Amanda says

    February 1, 2018 at 2:19 PM

    Hi I wanted to make this cake with a chocolate ganache drip so I need the cake to be smooth instead of the swirls. Do you think it’s possible to get it as smooth as buttercream or will it never work? Thanks

    Reply
    • Olivia says

      February 1, 2018 at 5:07 PM

      Hi Amanda! Honestly I think that will be really tough with the marshmallow because it’s so sticky. I don’t think you’ll be able to get it perfectly smooth, but you can try?

      Reply
      • Amanda says

        February 4, 2018 at 10:47 AM

        Thanks.. I might just stick to doing the marshmallow as a topping. And for the cake is it softened butter?

        Reply
  37. Ashley says

    January 29, 2018 at 9:42 AM

    Your cake is gorgeous and has me drooling every time that I see the picture! I had to make an attempt this past weekend and while mine definitely did not turn out as beautiful, I was still happy with the result and it tasted amazing –that marshmallow fluff! I also added a layer of chocolate cake in between, so yummy!

    Reply
    • Olivia says

      January 29, 2018 at 3:24 PM

      Thanks so much Ashley! So glad you liked it and omg I LOVE the addition of a chocolate cake layer!!

      Reply
  38. Annalee says

    January 2, 2018 at 12:51 PM

    Hi! Trying this out right now. My cakes are in the oven, they’ve been in there for about 20 minutes. The sides look like they’re rising, but not the middles. The batter was a little bit chunky because of the graham cracker. Any reason they might not be baking right?

    Reply
    • Olivia says

      January 3, 2018 at 10:09 AM

      Hi Annalee! Sounds like they just needed a bit more time in the oven. How did they turn out?

      Reply
      • Annalee says

        January 4, 2018 at 2:57 PM

        They turned out okay! A little over-cooked, however. I must’ve done something wrong!

        Reply
  39. Sara says

    December 25, 2017 at 6:15 PM

    5 stars
    I am so glad I found your site! I didn’t have all the tools or even the correct size pans, but I made this for Christmas and it was a big hit! So delicious!! Thanks for sharing!

    Reply
    • Olivia says

      December 27, 2017 at 11:54 AM

      Hi Sara! That is awesome, I’m so happy you liked this recipe!

      Reply
  40. Jasmine says

    November 16, 2017 at 2:04 PM

    5 stars
    I made this cake last year for my birthday in December and I fell in love with it. The marshmallow fluff was a hit with the others and I loved it overall. My bday is coming up again and I’m researching what bday cake to make myself and I 98% sure I’m going to go with this one again. Loved the recipe! I did make a slight change though, I made the graham cracker cake AND devil’s food cake and alternated those layers. Thank you for the great recipe!

    Reply
    • Olivia says

      November 19, 2017 at 9:57 AM

      Hi Jasmine! So happy to hear that you liked this one! And I LOEV the idea of alternating layers! I might have to try that 🙂

      Reply
  41. Mary Kay Nelson says

    August 26, 2017 at 6:57 PM

    5 stars
    I made this today for my son’s birthday and it was big hit! I was a little intimidated by the homemade marshmallow fluff but I followed your instructions exactly and it turned out fabulous!

    Reply
    • Olivia says

      August 27, 2017 at 2:30 PM

      Yay! The MMF is intimidating for sure, I totally get it, but I’m so glad you tried it and that it worked out!

      Reply
  42. Cassie | Crumb Kitchen says

    July 30, 2017 at 3:18 AM

    5 stars
    Hey Olivia! I made your cake yesterday for my family engagement party (I am the cook of the family so of course I am stuck making my own engagement party cake, lol) and it was a HIT! While the third layer was baking in the oven, as I only had two pans, I had to run to the store to get a candy thermometer because my parents didn’t have one. Turns out they accidentally undercooked it and it ended up being unusable. STILL, the other two layers turned out great actually huge, so it worked out. The whole family was oohing and aahing over it. Definitely a keeper!!

    Reply
  43. Alexa says

    July 6, 2017 at 5:16 PM

    Can I make cake a day ahead and refrigerate?

    Reply
    • Olivia says

      July 7, 2017 at 3:27 PM

      Hi Alexa! Yes, that should work fine. I refrigerated mine afterwards.

      Reply
      • Angele Bourdeau says

        March 18, 2018 at 5:40 AM

        Hi there. We are getting married in August backyard wedding. I want to make this Smores cake as it’s very suiting. How long do you think I could refrigerate this cake for?

        Reply
        • Olivia says

          March 21, 2018 at 3:44 PM

          Hi Angele! The frosting will not hold up very long. It will get softer the longer it sits in the cake and become very gooey. This isn’t a bad thing, but could make for messier cutting/serving. Ideally serve same day, but will be ok overnight but the marshmallow will get soft.

          Reply
          • Angele Bourdeau says

            April 5, 2018 at 2:42 AM

            We actually tested the process of freezing the mmf for a few days. We then made the cake on a Friday evening and then spread the mmf on the Saturday. Refrigerated till Sunday for my son’s bday and it turned out well. Except it was a bit dry. However the mmf was ok. Never softened. We will try to attempt this one more time lol
            Thanks for your info. Great flavours. 😁

          • Olivia says

            April 5, 2018 at 4:42 PM

            Thanks so much for your tips Angele!

  44. emily says

    May 30, 2017 at 12:09 PM

    5 stars
    Made for a work birthday party and it was delicious. Made rosettes first and then tried to change them to swirls like in the pictures. Huge mistake! Frosting was too set to spread and result was really, really ugly. Lesson learned and no one but me cared about how it looked. 😀

    Reply
    • Olivia says

      May 30, 2017 at 5:11 PM

      Aww sorry to hear about the rosettes! I’m sure it wasn’t as bad as you think 😉 glad you liked the taste though! That is what matters, after all 🙂

      Reply
  45. Renee Brady says

    May 27, 2017 at 8:23 PM

    Can I tell you how much I appreciate the pictures of your “fails!” My first attempt of your cookie dough cake was a total #pinterestfail. It was really comical – thankfully it still tasted delicious! My second attempt turned out MUCH better and gave me the confidence to try the Pink Champagne Cake. Wrong sized pans, over-mixing (I suspect), and too much food coloring resulted in some really hideous, magenta, super-dense crepes. Haha! Tried it again and it went much better! Thanks for allowing us to see that even you have those mishaps too! Enjoying trying your cakes and learning lots of new tips, tricks, and techniques. I think the S’mores cake is next!

    Reply
    • Olivia says

      May 30, 2017 at 8:41 AM

      Lol, so sorry to hear about your #pinterestfail! I am sure it wasn’t that bad 😉 and I’m glad it still tasted good! That is what matters, after all. I am glad that seeing my mishaps helps — everyone has them!! And I am so glad that you didn’t give up after those ones that didn’t work out so well 🙂 I hope you like this one! And that it’s not a fail 😉

      Reply
  46. Sandy says

    February 5, 2017 at 5:35 AM

    5 stars
    I made this yesterday for my daughter’s 9th birthdsy. She asked for a Smores Cake completely out of the blue and thankfully I found your recipe the night before. I did 3 8-inch rounds and doubling the recipe was perfect! The batter is amazing, I was so worried that it would take longer, but an extra 15 minutes did it. I also doubled the fluff, and was incredibly surprised at how easy it was. I didn’t cover the whole cake, too fancy for a kids party, but I layered chocalate and fluff in between the layers. Stuck 4 wooden dowels in it so that it wouldn’t slide around and stuck it in the fridge til we were ready to leave. I was afraid the South Florida heat and driving to the party would melt it but it held up well! I got lots of thumbs up on the drive there as I held it on the passenger side the whole way. It was a show stopper! And it tasted delicious. Thank u for a grrrrreat recipe that was easy and no fail especially for putting it together last minute. Much appreciated!

    Reply
    • Olivia says

      February 5, 2017 at 10:48 AM

      Hi Sandy! I’m so glad this cake was a hit. Good call on the dowels, especially with the marshmallow between the layers. Thanks for your sweet comment!

      Reply
  47. Holly says

    November 27, 2016 at 9:08 AM

    5 stars
    Amazing cake! It’s perfect! So s’mores-y! I used 3 x 8″ rounds, and the bake time was only around 30 min. Thanks for the awesome recipe, sharing!

    Reply
    • Olivia says

      November 27, 2016 at 1:22 PM

      Hi Holly! I’m so glad you liked it!! 🙂

      Reply
  48. Nazia says

    November 25, 2016 at 12:33 PM

    Hello I found this recipe and am dying to try it. I want to double the recipe. Would doubling the recipe be good for 2-9 inch cakes or would it be too little?

    Reply
    • Olivia says

      November 25, 2016 at 1:41 PM

      Hi Nazia! I think that would be too much actually. This recipe makes three 6″ or two 8″. I would try it as is in two 9″ with slightly thinner layers, or 1.5x the recipe. Let me know how it turns out!

      Reply
      • Krista says

        June 14, 2019 at 7:04 AM

        How would you adjust the timing for baking either in 8 or 9” pans?

        Reply
        • Olivia says

          June 14, 2019 at 10:08 AM

          Hi Krista! Baking time would be somewhat similar for an 8″ pan but less for a 9″.

          Reply
  49. Chelsea says

    November 17, 2016 at 8:55 AM

    Hi Olivia!

    I’m planning to make this cake this weekend and I can’t wait! One question though, should the butter in the graham cracker cake be salted or unsalted?

    Thanks!

    Reply
    • Olivia says

      November 17, 2016 at 9:07 AM

      Hi Chelsea! It should be unsalted 🙂 Let me know how it turns out!

      Reply
  50. Tammie says

    November 16, 2016 at 3:31 PM

    My daughter has asked for this cake for her baby shower. I am VERY nervous about this. Lol. How far ahead could you make the entire cake with a complete setup? I’m afraid the marshmallow may react badly to being refrigerated until party time.

    Reply
    • Olivia says

      November 16, 2016 at 9:22 PM

      Hi Tammie! I had this cake in the fridge and the marshmallow held up just fine. It’s obviously better served same day, but I think it should be fine a day or two later :).

      Reply
      • Tammie says

        November 18, 2016 at 5:28 AM

        Thank you so much. I’m so excited to see how this turns out!

        Reply
  51. Janet says

    November 2, 2016 at 7:18 PM

    I absolutely love your candor. I laughed because I too sometimes do the try, try again method. Or better known as Plan A, B or C. I’m just too stubborn to give up cake decorating! I think the cake looks stunning. I will give it a try.

    Reply
    • Olivia says

      November 3, 2016 at 9:03 AM

      Hi Janet! I’m glad I’m not alone, haha. I hope you like this cake!! Please let me know how it turns out :).

      Reply
  52. Anna says

    September 23, 2016 at 6:44 PM

    I’ve read all the comments about doubling the cake recipe and the marshmallow fluff what about the ganache? Should that be doubled as well? I am planning to make 3 8 inch cakes.

    Reply
    • Olivia says

      September 24, 2016 at 9:38 AM

      Hi Anna! You would double everything if doubling the recipe 🙂

      Reply
  53. Rem says

    September 18, 2016 at 10:59 PM

    Hi Olivia! I’m going to try to make this cake the day before I want to serve it. Do you know if the marshmallow fluff will go flat once it’s already on the cake if it sits for a day? Also do you think it would be okay to sit out for a couple hours in a kitchen that’s about 80 degrees or should it stay in the fridge until I serve it? Thanks for your help!

    Reply
    • Olivia says

      September 19, 2016 at 8:55 AM

      Hi Rem! If your marshmallow fluff turns out and is firm like it should be (not runny) then it will hold up! I would store the cake in the fridge overnight, then take it out a couple hours before you plan to serve it. Please let me know how it turns out!

      Reply
  54. Leila says

    September 14, 2016 at 6:34 PM

    Hello! I am thinking of making this cake next week. I know I have to double the cake recipe since I am planning to use three 9″ cake pans. Do I need to make more fluff as well? Also, for your homemade marshmallow fluff recipe, how many cups will that yield? I can’t want to make this! so excited!

    Reply
    • Olivia says

      September 15, 2016 at 3:12 PM

      Hi Leila! The recipe makes about 3-4 cups of fluff. I always have some left over, but can’t remember how much exactly. I would 1.5x the fluff recipe to be safe. Let me know how it turns out!

      Reply
  55. Jennifer Headley says

    August 25, 2016 at 12:29 PM

    I’m sorry if this question was already asked but, if I wanted to make this in 9 in pans, would I double the recipe? This looks FANTASTIC by the way! I just got a culinary torch and have been looking for something to use it on!

    Reply
    • Olivia says

      August 25, 2016 at 1:38 PM

      Hi Jennifer! Yes, you would double it for three 9″ cake pans :). Please let me know how it turns out!

      Reply
      • Tricia says

        November 15, 2017 at 7:49 AM

        5 stars
        Hi, just so you know, I baked your recipe in two 9” cake pans, then repeated the process. So I now have four 9” layers. They are thin, so will stack nicely with the ganache inbetween the cake layers. Im getting ready to do that now. I’ve never made ganache but here goes! You’re stretching me, Olivia! 🤗

        Reply
        • Olivia says

          November 15, 2017 at 5:36 PM

          Haha! I have faith in you! Ganache is pretty straight forward. You got this! 🙂

          Reply
  56. Melanie says

    August 11, 2016 at 7:26 PM

    I’m planning on making this this weekend for my boyfriend’s 40th. He always has high expectations for my cakes, I’m sure this one will WOW! I’m considering adding ganache OVER the marshmallow, and letting it drip a bit down the sides. I’m thinking the marshmallow would need to be a little bit smoother for this to look right…. what do you think? Is there a way to make it a bit thinner? I don’t want to ruin the cake at my very last step (pouring the ganache)…. But I think that extra bit of chocolate would be quite yummy 🙂

    Reply
    • Olivia says

      August 11, 2016 at 10:14 PM

      Hi Melanie! I would try to smooth the marshmallow out as much as possible in that case. It’s not the easiest thing to work with since it’s very sticky, but I think the smoother look will be better with the drippy ganache like you said. I’m not sure that making it thinner would work as the marshmallow might not adhere to the cake as well and kind of ooze off like it did for me at first. Do you plan to toast it before adding the ganache?

      Reply
  57. Megan says

    July 31, 2016 at 7:58 PM

    5 stars
    This is really one of the best cakes I’ve ever made! I followed all the directions exactly and it all turned out perfectly. I don’t have a torch, so I frosted the whole cake with the marshmallow and pressed graham cracker crumbs on the sides. Then I broiled it briefly to toast the top. It looked really pretty and tasted amazing. Thanks for the great recipe!

    Reply
    • Olivia says

      August 1, 2016 at 9:54 AM

      Hi Megan! I’m so glad you liked this cake!! Great idea about the graham crackers on the sides and broiling the top 😀

      Reply
  58. Sam says

    July 23, 2016 at 7:20 PM

    Hi so I’m considering making this cake for a birthday party this coming week but I have one concern. Is it dry at all? I’m a little nervous since there isn’t any “frosting” on the cake.

    Reply
    • Olivia says

      July 24, 2016 at 10:55 AM

      Hi Sam! This cake is not dry, but it is on the dense side. If you’d prefer a fluffier cake, you can use the graham cracker cake from this recipe:

      http://livforcake.com/2016/05/key-lime-pie-cake.html

      The meringue acts like a frosting as does the whipped ganache, so they compliment the cake well. Let me know how you like it!

      Reply
      • Sam says

        July 26, 2016 at 10:10 AM

        Great thank you!

        Reply
      • Sam says

        July 26, 2016 at 10:35 AM

        Sorry one more question. Do you think it would be possible to go with a marshmallow buttercream frosting, instead of just the mashmallow cream? Like would it stick to the cake once the ganache is set? Haha sorry I don’t have too much experience working with ganache

        Reply
        • Olivia says

          July 26, 2016 at 11:05 AM

          Hi Sam! I don’t see any issues using a marshmallow buttercream, it should stick to the cake/ganache just fine!

          Reply
      • Sam says

        July 26, 2016 at 10:45 AM

        I guess one more silly question too, do you put the ganache on the top layer of the cake? What I’m considering is doing the graham cracker cake, covering the layers with the ganache, and then frosting the cake with a mashmallow buttercream. Let me know what you think!

        Reply
        • Olivia says

          July 26, 2016 at 11:06 AM

          I only put the ganache between the layers, but you could cover the whole thing with a thin layer of ganache before covering with the marshmallow. 🙂

          Reply
  59. Nina says

    July 12, 2016 at 11:15 PM

    Hi olivia! This looks divine! Can this cake be left at room temperature for about 8hrs? I live in Sydney and its winter season at the moment and was thinking of a cake idea to sell at the markets.

    Reply
    • Olivia says

      July 13, 2016 at 8:35 AM

      Hi Nina! It *should* be ok at room temperature for that time. Which markets do you work at?? My sister lives in Sydney and frequents the markets often :).

      Reply
  60. Kristine says

    July 7, 2016 at 4:46 PM

    This looks so great! I have two questions for you. How did you torch the cake? Do you think it would work in the broiler (if you just did the top layer of a naked cake). In another comment you mentioned the key lime pie cake as a lighter option, but does that cake taste as graham cracker-like?

    Thanks!

    Reply
    • Olivia says

      July 7, 2016 at 9:12 PM

      Hi Kristine! I use a kitchen torch to torch the marshmallow fluff. You could totally do it in the broiler if it was just the top layer and no buttercream on there! The Key Lime Pie cake totally tastes like graham cracker too, it’s just a fluffier cake while this one is more dense :). Let me know if you end up trying it!!

      Reply
  61. Prisca Miller says

    June 29, 2016 at 8:33 PM

    Hi, I would like to know if the cake is moist?

    Reply
    • Olivia says

      June 30, 2016 at 8:31 AM

      Hi Prisca! The cake is moist, but dense, if you’d prefer a lighter graham cracker cake recipe, you can use the one from this Key Lime Pie cake :).

      http://livforcake.com/2016/05/key-lime-pie-cake.html

      Reply
  62. Tami says

    June 28, 2016 at 4:55 PM

    I have a little friend (she’s almost 6) that has Crohn’s and I’m always trying to find yummy’s for her that she can have, dairy free. Do you think this would work with soy or almond milk? I know she would love this and her Birthday is coming up

    Reply
    • Olivia says

      June 28, 2016 at 4:58 PM

      Hi Tami! This should totally work with soy or almond milk :). Let me know how it turns out!

      Reply
  63. Melinda says

    June 28, 2016 at 12:42 PM

    “It was still eaten, of course”…thanks for the laugh! A cook after my own heart….I have failures, but very few that couldn’t be eaten by someone in the family! The cake is gorgeous, I’m going to try it the next time my sons are home for a visit!

    Reply
    • Olivia says

      June 28, 2016 at 3:01 PM

      Hi Melinda! So glad I could give you a laugh 🙂 Pretty sure all of my failures have been edible for the most part, hah! I hope you try this one!

      Reply
  64. gaby says

    June 14, 2016 at 8:14 PM

    it started to flow down the cake and form a puddle around the plate and would stick to the plate.

    Reply
    • Olivia says

      June 14, 2016 at 8:19 PM

      Yeah, that’s what I had happen with the store-bought stuff but not the homemade 😕.

      Reply
  65. Gaby says

    June 12, 2016 at 8:50 PM

    Hi,
    I made the cake and it was going so well. I made my own fluff and after just a few minutes it started to melt i was wondering if this happened to you and if u had any tips in the future.

    Reply
    • Olivia says

      June 12, 2016 at 10:21 PM

      Hi Gaby! At what point did the fluff start to melt?? It should stay nice and firm (quite firm actually). Did it actually whip up to be stiff and then it got soft?

      Reply
      • gaby says

        June 13, 2016 at 5:47 PM

        Hi I am for sure it wiped up right and it would melt only 5 minutes after doing it. It tasted very good though!

        Reply
        • Olivia says

          June 13, 2016 at 8:44 PM

          Hmm, thats so bizarre, I can’t say why that would have happened! 🙁 Glad it still tasted great ;).

          Reply
          • gaby says

            June 14, 2016 at 3:51 PM

            To be sure it was right i made more of the fluff and it still melted. I then put it in the fridge do u think that could have caused it to melt more

          • Olivia says

            June 14, 2016 at 4:07 PM

            Hmm, I don’t think so. What do you mean by melted, exactly?

          • Tricia says

            November 15, 2017 at 7:37 AM

            5 stars
            Where does Gaby live? Maybe the humidity or altitude affected her fluff.

  66. Carrie says

    May 29, 2016 at 3:43 PM

    5 stars
    I made it! This what my eight year old picked out for his birthday. It turned out great–thank you!

    Reply
    • Olivia says

      May 29, 2016 at 5:11 PM

      Yay!! I’m so glad you liked it 😀

      Reply
  67. Sarah says

    May 15, 2016 at 10:59 PM

    5 stars
    This is a beautiful cake! I can’t wait to try it myself.

    Reply
    • Olivia says

      May 16, 2016 at 8:52 AM

      Thanks Sarah!

      Reply
  68. Chris says

    May 15, 2016 at 1:03 PM

    1 star
    Hi. Made this cake. Pretty sure you DID NOT use store bought. Total fail. You could be more specific in your recipe. As in “store bought WILL NOT give the pictured effect” so make your own. Although, having seen your ‘baked Alaska’ photo I am pretty sure you decorated the s’more cake with MERINGUE and then torched it. Will not be following your site. 😔

    With many regrets,

    Chris

    Reply
    • Olivia says

      May 15, 2016 at 2:43 PM

      Hi Chris, I’m sorry the cake didn’t work out for you. If you’d read my post you’d know that I had issues with the store-bought and ended up making my own. I couldn’t be sure that the store-bought caused the issue though, so didn’t want to discount it. I decorated the s’mores cake with the homemade marshmallow fluff that I linked in the recipe. The baked Alaska was made with simple meringue — they are not the same thing. Thanks for your feedback. I’ll remove the store-bought from the recipe.

      Reply
    • Mary says

      May 16, 2016 at 6:36 PM

      I made this cake and the homemade fluff, and it turned out beautifully!!

      Maybe try again, Chris? The result was so worth it. YUM!

      Reply
      • Olivia says

        May 16, 2016 at 7:13 PM

        Hi Mary! I’m so glad it worked out for you and that you liked it! 😊

        Reply
  69. Sarah Parks says

    April 28, 2016 at 8:59 PM

    Firstly, I LOVE this cake idea. It’s my mission to make this at the nearest holiday/event/get together possible. I am an armature baker, however, so I have a little (multi level) question:
    What is the value of lining the pan with parchment paper? If I’m grease and flowering, how do I properly apply the paper? Is the paper supposed to be smooth or creased? Dose that effect the surface of the cake?
    I’m obviously caught up about the parchment paper…

    Thanks for your help!! And being available with your great recipes 🙂
    -Sarah

    Reply
    • Olivia says

      April 29, 2016 at 9:06 AM

      Hi Sarah!! Lining the pan with parchment helps ensure the cake releases properly and doesn’t stick to the bottom. It’s another safety measure to get the cakes out perfectly :).

      I use either Pam for Baking or Homemade Cake release to grease/flour the pans, and the parchment sticks quite well to those. If you’re having trouble getting the parchment to stick, I might recommend greasing the pan sticking on the parchment, greasing the parchment and then flouring the whole thing. The parchment should be as smooth as possible, though some small crinkle here and there won’t make a difference to a layered cake :).

      Reply
  70. Nila @ The Tough Cookie says

    April 13, 2016 at 1:09 PM

    Hi Liv, you’re on a roll! I keep happily stumbling over your gorgeous cakes on Pinterest. You’re everywhere 😀

    Reply
    • Olivia says

      April 13, 2016 at 4:22 PM

      Haha thanks Nila!! 🙂

      Reply
  71. Colette Pollitt says

    March 21, 2016 at 2:44 PM

    5 stars
    I made this for my fiancé’s birthday today and it was a hit! I used two 8 inch cake pans and baked for 30 minutes and it was perfect!

    Reply
    • Olivia says

      March 21, 2016 at 3:02 PM

      Yay! I’m so glad you liked it Colette :).

      Reply
    • Jessica Burk says

      April 27, 2016 at 8:44 PM

      Glad to hear this worked well for you! I’m planning to double the recipe and do four 9-inch layers (because I only have 9-inch pans). Did you happen to make it the day before? I’m hoping to make it tomorrow (Thursday) for a Friday birthday. Thanks in advance for any tips!

      Reply
      • Olivia says

        April 27, 2016 at 10:41 PM

        Hi Jessica! You can totally do it the day before. All elements can be made in advance and you can assemble it day before or day of. I would maybe keep it in the fridge overnight and take it out 2-3 hours before you plan to serve it :). Let me know how it goes!

        Reply
        • Tricia says

          November 15, 2017 at 7:31 AM

          👍

          Reply
  72. Anna Hodges says

    March 11, 2016 at 2:59 PM

    How does it taste? I’m making it for a friend and I’m worried the effort will be wasted…

    Reply
    • Olivia says

      March 11, 2016 at 3:45 PM

      Hi Anna, it tastes delicious! You can read more details about the flavour in the post itself.

      Reply
  73. Mary says

    March 10, 2016 at 11:31 AM

    Hi! I’m making this cake for a birthday party, do you think it would hold up in the fridge overnight? Or should I wait to frost and torch on the day of? Just trying to save some time. Thanks

    Reply
    • Olivia says

      March 10, 2016 at 12:32 PM

      Hi Mary! It *should* hold up overnight, but might look better same day. You could always frost it, stick it in the fridge, then torch it the next day?

      Reply
      • Tricia says

        November 10, 2017 at 5:40 AM

        Good info

        Reply
  74. Kelly says

    March 1, 2016 at 6:00 PM

    Can this be modified to make cupcakes? If so, any suggestions on what to change?

    Reply
    • Olivia says

      March 2, 2016 at 9:01 AM

      Hi Kelly! Yes, you can make this into cupcakes but you would need to reduce the baking time. Start with 20mins and see how they are. I would then recommend spreading the ganache on top of the cupcakes and topping with marshmallow. Let me know how they turn out!

      Reply
  75. Brittan says

    February 16, 2016 at 6:55 PM

    Hi, it says it will make a six inch 3 layer cake…but there are four layers in your picture?

    Reply
    • Olivia says

      February 16, 2016 at 8:53 PM

      Hi! One of my layers didn’t work out when I was decorating it, so I took the remaining two and cut them in half horizontally. You can find specific details in the post above.

      Reply
  76. Heather says

    February 14, 2016 at 9:19 AM

    4 stars
    I just made this with store bought marshmallows fluff. It wasn’t you, it was the fluff. Had to scrape it off my cake and improvise with roasted marshmallows to cover it up. Hope it tastes as good as it looks!

    The cake recipe worked so well though, I never have good luck with white cakes but this has been the exception.

    Reply
    • Olivia says

      February 14, 2016 at 11:29 AM

      Hi Heather! Glad to know it wasn’t just me. I’ll definitely be making my own fluff from now on. I hope you loved it!

      Reply
    • Amy says

      April 6, 2016 at 4:36 PM

      4 stars
      I just had the same problem. Used store bought fluff and it settled and started sliding off the cake, had to scrape it off and make the homemade.

      Reply
      • Olivia says

        April 7, 2016 at 8:46 AM

        Hi Amy! So glad it wasn’t just me. I’m sticking with the homemade stuff for sure!

        Reply
      • Tricia says

        November 10, 2017 at 5:39 AM

        I’m scared to make the fluff. I have to though. This is the cake our granddaughter wants for her 15th birthday.

        Reply
        • Olivia says

          November 10, 2017 at 9:46 AM

          Hi Tricia! I understand your fear with the fluff — boiling sugar is not fun to work with! It is worth it though. Maybe do a test run first? If that doesn’t work out I can give you an alternative :).

          Reply
  77. Maureen says

    January 15, 2016 at 6:22 PM

    Olivia, my niece showed me your site and I love it! You are quite talented in many creative endeavors. I am interested in your S’mores Cake. How many would your recipe feed? Have you ever made it in larger cake pans? My niece would like me to make this cake for her son’s 2nd birthday party so I am wondering if I should make a few of the 6″ or make increase the recipe. What do you think? Thanks for any help you can give me.

    Reply
    • Olivia says

      January 15, 2016 at 7:18 PM

      Hi Maureen, thank you!! Do you have three 8″ round cake pans? If so, you can double the recipe and it would work just fine :). A 6″ three-layer cake would feed 8-12 people depending on how generous the pieces are :).

      Reply
      • Maureen says

        January 16, 2016 at 3:12 AM

        Thanks. I was reading the other comments and I wanted to also thank you for showing your fails. I am an amateur baker and am always my harshest critic. It can get very discouraging! I have to agree with Lori, it is comforting to see the “mistakes” . If all we saw was the gorgeous end result some of us might think twice before attempting it on our own. I also want to thank you for sharing sources, websites, etc. Not everyone is as generous. I had to laugh when I read about how you cry at the drop of a hat. Amen to that. I like to think creative people are passionate…about a lot things 🙂 I can remember I was watching a show on Animal Planet, “Meerkat Manor” and, better grab your tissues…one of the family unit was injured and wasn’t going to survive. His sibling stayed by his side until he passed and then one by one all the others came by as to say goodbye. Oh my God, I need the tissues!!! Anyway my point is I cannot watch anything involving animals, it rips my heart out. I also wanted to say while looking thru the comments I was amazed at how fast you reply, that is awesome! So now that I have rambled on and your are saying “Whoa lady way too much information” , it’s nice to know that there are others of us there who are just as crazy, passionate, emotional, whatever, lol. Can’t wait to try out the recipe. Thanks Olivia 🙂

        Reply
        • Olivia says

          January 16, 2016 at 11:07 AM

          Ok, I was getting teary-eyed just PICTURING that scene with the meerkats, omg :'(. I’m a sucker for animals too, so always have to have tissues nearby when watching stuff like that!

          I’m so glad to hear that people like to see the fails! I wasn’t sure if I was going to include them at all, because they are SO bad, but I figured, why the heck not. I’m far from perfect and fail (a lot) in the kitchen, so people should know that it’s not always a pretty picture. Most often, it’s not :).

          Thank you so much for this message!! And lol, it was not too much info at all :). It was such a nice thing to read first thing in the morning, especially after a less than stellar week. I hope the S’mores Cake works out for you and is 100% fail-free!! Let me know how it goes :). xo

          Reply
      • Amanda says

        July 10, 2016 at 8:58 AM

        I’m also planning to make this for a larger crowd. If I double the recipe and use three 8″-pans, how long would you recommend baking it?

        Reply
        • Olivia says

          July 10, 2016 at 11:10 AM

          Hi Amanda! You *shouldn’t* need to adjust the baking time too much as you’re increasing the volume and the pan size. I would start checking them at 30mins and see how they’re doing.

          Reply
      • Tricia says

        November 10, 2017 at 5:36 AM

        This is good to know. Thank you. 😊

        Reply
  78. Lori says

    January 12, 2016 at 7:19 AM

    This looks amazing! I really want to thank you for posting the “fails”. I completely understand the cursing, pissed off moments in the kitchen. I often thought to myself “why do none of people I get these recipes from have trouble like this?” in a weird way, your post comforted me. I think somehow my husband secretly hopes I have the fails so he can take advantage of the scraps. Can’t wait to try this cake!

    Reply
    • Olivia says

      January 12, 2016 at 9:59 AM

      Thank you so much for this, Lori! Glad to know people appreciate the fails ;). I have SO many fails, it’s hard to not include them. This one really took the “cake” though. And yes, my husband has benefited from many of the fails as well!!

      Reply
  79. Dani says

    November 18, 2015 at 8:02 PM

    Love the idea of the graham flavored cake! Your fridge pics brought a smile to my face because I have totally been there. Great post!

    Reply
    • Olivia says

      November 18, 2015 at 9:28 PM

      Thanks so much Dani! 🙂

      Reply
  80. jacquee | i sugar coat it! says

    November 17, 2015 at 2:06 PM

    It’s stunning and I am loving the sound of that graham cracker cake. The marshmallow drip version ain’t so bad, either. 😉

    Reply
    • Olivia says

      November 17, 2015 at 2:10 PM

      Haha, thanks Jacquee! The graham cracker cake is mega-delicious! I plan to combine it with other flavours in the coming months :).

      Reply
  81. Jessica @ Sweetest Menu says

    November 16, 2015 at 2:28 PM

    It is absolutely stunning Liv! I love the jagged layer of marshmallow fluff! Pinned!

    Reply
    • Olivia says

      November 16, 2015 at 7:24 PM

      Thanks so much Jess! <3

      Reply
  82. Oana says

    November 16, 2015 at 1:37 PM

    5 stars
    I think it;’s stunning. We all have little failures in the kitchen, but I once read that a great pastry chef is not the one who knows how to make the recipes from scratch perfect every single time, but the one who stands the pressure and is able to find solutions without ever giving up. I have to say I find strenght in that sometimes 😀
    Well done!

    P.S. – I need to buy a blow torch asap, that marbling/burnt effect is beautiful.

    Reply
    • Olivia says

      November 16, 2015 at 2:26 PM

      Ahh thank you for that! What a great quote, it’s so appropriate! And yes, you need a torch! It’s the best thing ever :).

      Reply
  83. Lizzie says

    November 16, 2015 at 12:38 PM

    You were VERY gutsy to take pix of the, uh, ones who didn’t, uh, make the grade. Got a couple of giggles from them, thanks! The acacia serving piece is gorgeous too. Pray for Paris.

    Reply
    • Olivia says

      November 16, 2015 at 2:25 PM

      Haha thanks Lizzie! I often have fails, but am too annoyed to take pictures of them. Glad you got a kick out of it!

      Reply
  84. Michelle | The Secret Ingredient Is says

    November 16, 2015 at 11:41 AM

    Beautiful pictures! i am a huge s’mores lover and this looks heavenly!

    Reply
    • Olivia says

      November 16, 2015 at 11:55 AM

      Thanks Michelle! 🙂

      Reply
  85. Elizabeth says

    November 15, 2015 at 11:39 PM

    Oh my gosh what an amazing cake and I LOVE that cake stand?! Did you make it yourself?

    Reply
    • Olivia says

      November 16, 2015 at 8:36 AM

      Thanks Elizabeth!! It’s actually a wood serving plate that I stacked on some rustic coasters. I got the plate here:
      https://www.chapters.indigo.ca/en-ca/house-and-home/gifts/acacia-wood-server-medium/882709046714-item.html?ikwid=wood+server+small&ikwsec=Home&ikwidx=1
      They actually have ones that are proper cake stands (https://www.chapters.indigo.ca/en-ca/house-and-home/gifts/acacia-wood-pedestal-medium/882709172031-item.html?ikwid=wood&ikwsec=Home&ikwidx=4), but they weren’t round enough so I went with the serving plate :).

      Reply
  86. Kim - Liv Life says

    November 15, 2015 at 8:05 PM

    Oh my goodness, Olivia, you made marshmallow fluff?? You are my total hero!! This cake is beyond divine!

    Reply
    • Olivia says

      November 15, 2015 at 10:02 PM

      Thank you Kim!! It’s actually really easy to do, I just don’t love working with molten hot sugar :).

      Reply
  87. June @ How to Philosophize with Cake says

    November 15, 2015 at 4:43 PM

    Yessss this looks amazing! All that toasty marshmallow topping, plus chocolate filling…sounds like my kind of s’mores! 😀

    Reply
    • Olivia says

      November 15, 2015 at 4:48 PM

      You would LOVE it June. It’s definitely a favourite over here :).

      Reply
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Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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