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.
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.
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.
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…
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.
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!
And, of course, the most important part is that it tastes amazing!
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 favorite 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!
S’mores Cake
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 extract
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
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.
Notes
Originally published November 2015
Nazia says
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?
Olivia says
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!
Krista says
How would you adjust the timing for baking either in 8 or 9” pans?
Olivia says
Hi Krista! Baking time would be somewhat similar for an 8″ pan but less for a 9″.
Chelsea says
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!
Olivia says
Hi Chelsea! It should be unsalted 🙂 Let me know how it turns out!
Tammie says
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.
Olivia says
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 :).
Tammie says
Thank you so much. I’m so excited to see how this turns out!
Janet says
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.
Olivia says
Hi Janet! I’m glad I’m not alone, haha. I hope you like this cake!! Please let me know how it turns out :).
Anna says
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.
Olivia says
Hi Anna! You would double everything if doubling the recipe 🙂
Rem says
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!
Olivia says
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!
Leila says
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!
Olivia says
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!
Jennifer Headley says
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!
Olivia says
Hi Jennifer! Yes, you would double it for three 9″ cake pans :). Please let me know how it turns out!
Tricia says
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! 🤗
Olivia says
Haha! I have faith in you! Ganache is pretty straight forward. You got this! 🙂
Melanie says
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 🙂
Olivia says
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?
Megan says
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!
Olivia says
Hi Megan! I’m so glad you liked this cake!! Great idea about the graham crackers on the sides and broiling the top 😀
Sam says
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.
Olivia says
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!
Sam says
Great thank you!
Sam says
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
Olivia says
Hi Sam! I don’t see any issues using a marshmallow buttercream, it should stick to the cake/ganache just fine!
Sam says
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!
Olivia says
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. 🙂
Nina says
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.
Olivia says
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 :).
Kristine says
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!
Olivia says
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!!
Prisca Miller says
Hi, I would like to know if the cake is moist?
Olivia says
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
Tami says
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
Olivia says
Hi Tami! This should totally work with soy or almond milk :). Let me know how it turns out!
Melinda says
“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!
Olivia says
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!
gaby says
it started to flow down the cake and form a puddle around the plate and would stick to the plate.
Olivia says
Yeah, that’s what I had happen with the store-bought stuff but not the homemade 😕.
Gaby says
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.
Olivia says
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?
gaby says
Hi I am for sure it wiped up right and it would melt only 5 minutes after doing it. It tasted very good though!
Olivia says
Hmm, thats so bizarre, I can’t say why that would have happened! 🙁 Glad it still tasted great ;).
gaby says
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
Hmm, I don’t think so. What do you mean by melted, exactly?
Tricia says
Where does Gaby live? Maybe the humidity or altitude affected her fluff.
Carrie says
I made it! This what my eight year old picked out for his birthday. It turned out great–thank you!
Olivia says
Yay!! I’m so glad you liked it 😀
Sarah says
This is a beautiful cake! I can’t wait to try it myself.
Olivia says
Thanks Sarah!