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
Amy Owens says
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!
Olivia says
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?
Laura says
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!
Olivia says
Hi Laura! So glad you didn’t give up after the first go! And happy to hear attempt #2 was a success 🙂
Lara says
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!
Olivia says
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
domenic says
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?
Olivia says
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.
Syrine says
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
Olivia says
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!!
Loganne says
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!
Olivia says
Hi Loganne! Thank you! I usually refrigerate my cakes, but it would be fine out for a couple days too.
Alex says
Can you confirm that this recipe should fill 3 6″ pans? I count 4 layers in your cake pictures. Thanks!
Olivia says
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!
Amanda says
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?
Olivia says
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.
Amanda says
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
Olivia says
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?
Amanda says
Thanks.. I might just stick to doing the marshmallow as a topping. And for the cake is it softened butter?
Ashley says
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!
Olivia says
Thanks so much Ashley! So glad you liked it and omg I LOVE the addition of a chocolate cake layer!!
Annalee says
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?
Olivia says
Hi Annalee! Sounds like they just needed a bit more time in the oven. How did they turn out?
Annalee says
They turned out okay! A little over-cooked, however. I must’ve done something wrong!
Sara says
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!
Olivia says
Hi Sara! That is awesome, I’m so happy you liked this recipe!
Jasmine says
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!
Olivia says
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 🙂
Mary Kay Nelson says
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!
Olivia says
Yay! The MMF is intimidating for sure, I totally get it, but I’m so glad you tried it and that it worked out!
Cassie | Crumb Kitchen says
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!!
Alexa says
Can I make cake a day ahead and refrigerate?
Olivia says
Hi Alexa! Yes, that should work fine. I refrigerated mine afterwards.
Angele Bourdeau says
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?
Olivia says
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.
Angele Bourdeau says
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
Thanks so much for your tips Angele!
emily says
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. 😀
Olivia says
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 🙂
Renee Brady says
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!
Olivia says
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 😉
Sandy says
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!
Olivia says
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!
Holly says
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!
Olivia says
Hi Holly! I’m so glad you liked it!! 🙂