Amazing S’mores Cake That Will Ignite Your Sweet Tooth

The Ultimate S’mores Delight

Hello there! I’m Clara Bennett, a passionate home cook hailing from the charming hills of Asheville, North Carolina. I grew up in a bustling Midwestern family where the kitchen was always a flurry of activity. Early in life, I discovered that the magic of food goes beyond mere flavors—it’s about connection. My culinary adventure started not in fancy culinary schools, but in a cozy kitchen filled with the sweet aroma of baking cookies and hearty soups, guided by my grandmother’s loving hands. Over time, cooking blossomed into my love language—delivering comforting meals made from wholesome ingredients. I truly believe that a shared meal is a simple yet profound way to create joyful memories, even if the cookies occasionally end up a bit misshapen! When I’m not in the kitchen, you’ll find me tending to my garden, getting lost in a good book, or playing fetch with my spirited golden retriever. Here, you’ll find easy, heartwarming recipes perfect for busy families and anyone who treasures the warmth of home-cooked meals.

S’mores cake brings those cozy memories flooding back with every slice. This moist, chocolatey creation is layered with rich flavors that echo campfire gatherings and childhood fun. Picture this: whipped marshmallow buttercream frosting, an indulgent chocolate filling, and a luscious chocolate ganache. Each mouthful is a delightful homage to classic s’mores, uniting chocolate lovers and cake enthusiasts alike. Its delightful presentation makes it a showstopper for any occasion, effortlessly elevating brunches, birthdays, or simply family dinners.

Quick Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 12 slices
• Difficulty: Medium
• Cuisine: American
• Best Season: Year-round

What Makes This Dish Shine

• Decadent Flavor: This cake is a chocolate lover’s dream. Each layer is infused with deep chocolate notes while the marshmallow buttercream adds a delightful sweetness that perfectly balances the richness.
• Memorable Presentation: Your guests will be impressed by the stunning layers and glossy ganache topping. This cake is perfect for celebrations or gatherings, making it a visual centerpiece.
• Family-Friendly Delight: Kids and adults alike will adore this s’mores-inspired treat. The nostalgic flavors resonate with everyone, evoking warm memories of camping trips and bonfires.
• Versatile Recipe: From birthdays to casual get-togethers, this cake suits any occasion. It can be easily customized with the flavors or toppings everyone loves, making it a hit for varied palates.

Ingredients You’ll Need

• 250 grams (8.8 oz) digestive biscuits or graham crackers (add 1 tbsp sugar if using graham crackers)
• 90 grams (3.17 oz) unsalted butter, melted
• 2 large eggs, at room temperature
• 300 grams (1½ cups) granulated sugar
• 240 grams (1 cup) buttermilk
• 120 ml (½ cup) oil
• 120 grams (1 cup) cocoa powder
• 2 teaspoons vanilla extract
• 240 ml (1 cup) hot strong brewed coffee (or water)
• 300 grams (2⅓ cups + 1 tablespoon) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 80 grams (2.8 oz) heavy cream
• 120 grams (4.2 oz) quality dark chocolate, finely chopped
• 30 grams (2 tablespoons, 1 oz) unsalted butter
• 200 grams (7.05 oz) marshmallow creme/fluff (store-bought or homemade)
• 200 grams (7.05 oz) unsalted butter, at room temperature
• 100 grams (3.5 oz) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 100 grams (3.5 oz) dark chocolate
• 100 grams (3.5 oz; 1/3 cup + 1 tablespoon) heavy cream
• 90 grams (3 oz; 1/3 cup) water
• 150 grams (¾ cup) granulated sugar
• 250 grams (¾ cup) agave syrup/honey/corn syrup
• 1 teaspoon lemon juice or ½ teaspoon cream of tartar
• 3 large egg whites
• 1 teaspoon vanilla extract
• Remaining marshmallow creme or store-bought fluff for spreading over the cake

Tips for Best Ingredients

• Digestive Biscuits/Graham Crackers: Choose a buttery variety for a richer crust. If using graham crackers, a touch of sugar enhances sweetness.
• Quality Cocoa Powder: Opt for high-quality cocoa powder for bold flavor. Look for Dutch-processed cocoa for a deeper chocolate taste.
• Marshmallow Creme: If you prefer homemade, agave syrup works beautifully and adds a unique flavor twist. Adjust the sweetness as needed.

Step-by-Step Instructions

For the Cake:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a bowl, combine the melted butter and crushed biscuits or graham crackers. Press this mixture firmly into the bottom of the prepared pans to form a crust.
3. In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy. Gradually add the buttermilk, oil, cocoa powder, and vanilla extract, and mix until smooth.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing just until combined.
5. Pour in the hot coffee and mix until the batter is glossy and smooth.
6. Divide the batter evenly between the prepared pans and bake in the preheated oven for 30 minutes or until a toothpick comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks.

For the Chocolate Filling:

1. Heat heavy cream in a small saucepan over medium heat until steaming.
2. Remove from heat, add chopped chocolate, and let sit for 2-3 minutes.
3. Stir until the mixture is smooth and glossy. Cool slightly before spreading.

For the Marshmallow Buttercream:

1. In a mixing bowl, cream together the room temperature butter, powdered sugar, vanilla extract, and a pinch of salt.
2. Gradually add the marshmallow creme and mix on high speed until fluffy.

For the Chocolate Ganache:

1. In a small saucepan, heat heavy cream until just boiling, then remove from heat.
2. Pour over chopped dark chocolate in a heatproof bowl. Allow it to sit for a few minutes before stirring until smooth.

For Homemade Marshmallow Creme/Fluff:

1. Combine water, sugar, agave syrup, and lemon juice in a saucepan. Cook over medium heat until the sugar has dissolved.
2. In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the hot syrup, beating continuously until fluffy and glossy.

Assembly:

1. Once the cakes are completely cooled, remove from pans and place one layer on a serving plate.
2. Spread the chocolate filling on top, then add the second cake layer.
3. Frost the top and sides with marshmallow buttercream. Drizzle with chocolate ganache for a beautiful finish.
4. Top with remaining marshmallow fluff if desired.

Pro Pointers for Best Results

• Temperature Matters: Ensure all ingredients are at room temperature for better blending. This helps the cake rise uniformly.
• Don’t Overmix: Once the dry ingredients are added, mix just until combined. This keeps the cake tender and fluffy.
• Chill Your Frosting: If your buttercream feels too soft, refrigerate for a bit. This makes it easier to work with.
• Create Layered Texture: For height, you can stack more than two layers, alternating between chocolate and marshmallow fillings.

Recipe Variations

• Vegan Version: Swap eggs for flax eggs and use plant-based milk and butter for a delicious vegan s’mores cake.
• Gluten-Free Option: Use a gluten-free flour blend for a cake that caters to gluten sensitivities.
• Spicy Kick: Add a pinch of cayenne pepper to the batter for a surprising twist that complements the chocolate!
• Nutty Addition: Fold in some crushed nuts like almonds or walnuts into the batter for extra crunch and flavor.

Perfect Pairings

Pair your S’mores cake with a chilled glass of milk or a scoop of vanilla ice cream for that classic feel. A dollop of whipped cream on the side adds an extra touch of indulgence. If you want something warmer, a steaming cup of coffee or hot cocoa will enhance the chocolatey experience.

Easy Prep Tips & Storage Information

This cake can be made ahead and stored in the fridge for up to 3 days. Wrap it tightly with plastic wrap to maintain its freshness. You can also freeze individual slices for up to three months. When ready to enjoy, simply thaw in the refrigerator overnight and savor the deliciousness!

Serving Suggestions

Present this S’mores cake on a rustic wooden board for that cozy, inviting vibe. A sprinkle of graham cracker crumbs over the frosting adds texture and a decorative touch. Serve slices with a coffee or herbal tea to enhance the flavors and create a delightful experience for your guests.

Kitchen Tricks for Success

• Sifter’s Aid: Sift your cocoa powder and powdered sugar to eliminate any lumps, resulting in a smoother batter and frosting.
• Alternate Ingredients for a Twist: Experiment with peanut butter frosting instead of marshmallow for a different flavor profile.
• Keep Clean Edges: Use a hot knife to slice through the cake for smooth, clean edges.

Storage Recommendations

Keep any leftovers tightly wrapped in plastic wrap or in an airtight container. You can also reheat slices in the microwave for a warm dessert experience without drying it out.

Questions We Often Hear

• Can I omit the coffee? Absolutely. You can replace it with hot water for a milder flavor.
• Is there a substitute for buttermilk? Yes! Mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for a few minutes before using.
• Can I freeze the cake? Yes, you can freeze the layers before frosting. Wrap them tightly and store for up to three months.
• How do I fix a dry cake? Be careful not to overbake and make sure your oven is properly calibrated.
• Will it still taste good the next day? Yes! In fact, the flavors may deepen overnight.
• Can I add fruit? Cherries or raspberries pair beautifully with this recipe; just be sure to adjust your sweetness accordingly.

Nutrition Information

• Serving Size: 1 slice
• Calories: 510
• Protein: 6 g
• Carbs: 71 g
• Fat: 23 g
• Fiber: 2 g
• Sugar: 42 g

Disclaimer: Nutrition facts are estimates and may vary based on ingredient choices.

Author’s Note

Cooking is a heartfelt experience for me, a connection to my roots and my loved ones. This S’mores cake is more than just a dessert; it’s a celebration of fun-filled moments and laughter around the table. The love and care put into each layer resonate with my belief that every shared meal helps we build bonds. I hope you make this cake and share it with those you cherish!

A Few Last Notes

Embrace the joy of baking and bring this amazing S’mores Cake into your kitchen. It’s an invitation to savor life’s simplest pleasures. I invite you to cook, gather around the table, and create memories that make your heart smile. Don’t forget to pin this recipe to share the love!

Amazing S’mores Cake That Will Ignite Your Sweet Tooth

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• Author: emily
• Total Time: 60 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

This moist, chocolatey s’mores cake features whipped marshmallow buttercream frosting, chocolate filling, and a glossy ganache, evoking warm memories of campfire gatherings.

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Ingredients

Scale 1x2x3x

• 250 grams (8.8 oz) digestive biscuits or graham crackers (add 1 tbsp sugar if using graham crackers)
• 90 grams (3.17 oz) unsalted butter, melted
• 2 large eggs, at room temperature
• 300 grams (1½ cups) granulated sugar
• 240 grams (1 cup) buttermilk
• 120 ml (½ cup) oil
• 120 grams (1 cup) cocoa powder
• 2 teaspoons vanilla extract
• 240 ml (1 cup) hot strong brewed coffee (or water)
• 300 grams (2⅓ cups + 1 tablespoon) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 80 grams (2.8 oz) heavy cream
• 120 grams (4.2 oz) quality dark chocolate, finely chopped
• 30 grams (2 tablespoons, 1 oz) unsalted butter
• 200 grams (7.05 oz) marshmallow creme/fluff (store-bought or homemade)
• 200 grams (7.05 oz) unsalted butter, at room temperature
• 100 grams (3.5 oz) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 100 grams (3.5 oz) dark chocolate
• 100 grams (3.5 oz; 1/3 cup + 1 tablespoon) heavy cream
• 90 grams (3 oz; 1/3 cup) water
• 150 grams (¾ cup) granulated sugar
• 250 grams (¾ cup) agave syrup/honey/corn syrup
• 1 teaspoon lemon juice or ½ teaspoon cream of tartar
• 3 large egg whites
• 1 teaspoon vanilla extract
• Remaining marshmallow creme or store-bought fluff for spreading over the cake

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a bowl, combine the melted butter and crushed biscuits or graham crackers. Press this mixture firmly into the bottom of the prepared pans to form a crust.
3. In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy. Gradually add the buttermilk, oil, cocoa powder, and vanilla extract, and mix until smooth.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing just until combined.
5. Pour in the hot coffee and mix until the batter is glossy and smooth.
6. Divide the batter evenly between the prepared pans and bake in the preheated oven for 30 minutes or until a toothpick comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks.
7. For the chocolate filling, heat heavy cream in a small saucepan over medium heat until steaming. Remove from heat, add chopped chocolate, and let sit for 2-3 minutes. Stir until smooth and glossy. Cool slightly before spreading.
8. For the marshmallow buttercream, cream together room temperature butter, powdered sugar, vanilla extract, and a pinch of salt. Gradually add marshmallow creme and mix on high speed until fluffy.
9. For the chocolate ganache, heat heavy cream until just boiling, then remove from heat. Pour it over chopped dark chocolate in a heatproof bowl and let it sit for a few minutes before stirring until smooth.
10. For homemade marshmallow creme, combine water, sugar, agave syrup, and lemon juice in a saucepan. Cook over medium heat until the sugar has dissolved. Beat the egg whites until stiff peaks form. Gradually add the hot syrup, beating continuously until fluffy and glossy.
11. Assembly: Once the cakes are completely cooled, remove from pans and place one layer on a serving plate. Spread the chocolate filling on top, then add the second cake layer. Frost the top and sides with marshmallow buttercream and drizzle with chocolate ganache. Top with remaining marshmallow fluff if desired.

Notes

For a vegan option, swap eggs for flax eggs and use plant-based milk and butter. To make it gluten-free, use gluten-free flour. Adjust sweetness when adding fruits like cherries or raspberries.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 510
• Sugar: 42g
• Sodium: 300mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 71g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 40mg