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Smores Chocolate Cake Recipe

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★★★★★

4.5 from 145 reviews

This S’mores Chocolate Cake is a decadent layered dessert combining rich chocolate cake, toasted marshmallow frosting, chocolate ganache, and a crunchy graham cracker crumb layer. Inspired by the classic campfire treat, this cake features moist chocolate layers, creamy toasted marshmallow frosting, a smooth chocolate drip, and mini toasted marshmallows on top for an irresistible finish.

Ingredients

Scale

Chocolate Cake

  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup (240ml) hot water

Graham Cracker Crunchies

  • 3/4 cup (100g) graham cracker crumbs (about 6 full sheet graham crackers)
  • 1 1/2 tbsp (20g) sugar
  • 1/4 cup (56g) unsalted butter, melted

Toasted Marshmallow Frosting

  • 1 3/4 cups (392g) unsalted butter, room temperature
  • 3 1/4 cups marshmallow fluff
  • 6 cups (690g) powdered sugar
  • 1 1/2 cups mini marshmallows

Chocolate Ganache

  • 9 oz (1 1/2 cups) semi-sweet chocolate chips
  • 3/4 cup (180ml) heavy whipping cream

Vanilla Frosting

  • 3/4 cup (168g) unsalted butter, room temperature
  • 3 cups (345g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk or cream

Instructions

  1. Prepare Cake Pans and Preheat Oven: Line the bottoms of three 8-inch cake pans with parchment paper circles and grease the sides. Preheat your oven to 300°F (148°C) to prepare for baking the chocolate cake.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt to ensure all dry elements are evenly combined for the cake batter.
  3. Add Wet Ingredients to Dry: Add the eggs, milk, and vegetable oil to the dry mixture and blend well. Then, stir vanilla extract into the hot water and add this to the cake batter, mixing until fully incorporated. Expect the batter to be quite thin.
  4. Bake the Cake Layers: Divide the batter evenly among the prepared pans and bake for 30-33 minutes until a toothpick inserted comes out with just a few moist crumbs. Remove from the oven and cool for 5 minutes before transferring cakes to a wire rack to cool completely.
  5. Make Graham Cracker Crunchies: Increase oven temperature to 350°F. Line a baking sheet with parchment paper or a silicone mat. Combine graham cracker crumbs, sugar, and melted butter, spreading the mixture evenly on the sheet. Bake for 8-10 minutes until crisp and golden. Allow to cool and set aside.
  6. Toast Marshmallows for Frosting: Broil the mini marshmallows for about 1 minute until toasted, then let them cool fully. This adds a smoky flavor to your frosting.
  7. Prepare Toasted Marshmallow Frosting: Beat softened butter in a large bowl until smooth. Add marshmallow fluff and mix well. Gradually beat in powdered sugar in two additions until frosting is smooth. Finally, fold in the cooled toasted mini marshmallows, crushing them if sticky, to complete the toasted marshmallow frosting.
  8. Make Chocolate Ganache: Place chocolate chips in a medium bowl. Heat heavy cream until just boiling and pour over the chocolate. Let it sit for 3-5 minutes, then whisk until silky and smooth. Set aside to cool slightly.
  9. Prepare Vanilla Frosting: Beat butter until creamy. Gradually add powdered sugar, mixing until smooth. Add vanilla extract and milk or cream, then incorporate remaining powdered sugar and beat until a spreadable consistency is reached.
  10. Level Cake Layers: Using a serrated knife, remove the domed tops from the cake layers to create even surfaces for stacking. This ensures your cake layers stack neatly without wobbling.
  11. Assemble the Cake – First Layer: Place the first cake layer on a cake board or plate. Pipe a dam of vanilla frosting around the outer edge to hold the fillings in place. Spread about 6 tablespoons of chocolate ganache over the layer evenly, followed by 1 cup of toasted marshmallow frosting, then sprinkle 1/2 cup of graham cracker crunchies evenly on top.
  12. Add Second Layer and Repeat Fillings: Place the second cake layer on top. Repeat piping a vanilla frosting dam, applying ganache, marshmallow frosting, and graham cracker crunchies as with the first layer.
  13. Top with Final Cake Layer: Place the final cake layer on top and refrigerate for about 30 minutes to firm up the layers and fillings for easier frosting.
  14. Frost the Outside: Use the remaining toasted marshmallow frosting to frost the entire outside of the cake smoothly, covering all sides evenly.
  15. Decorate Cake Base: Press remaining graham cracker crunchies onto the bottom edge of the frosted cake to add texture and visual appeal.
  16. Apply Chocolate Drip: Rewarm the chocolate ganache gently if needed, then drip it down the sides of the cake for a glossy chocolate drizzle effect as decoration.
  17. Finish with Toasted Mini Marshmallows: Scatter mini marshmallows on top of the cake and use a kitchen torch to lightly toast them, adding a finished s’mores touch.
  18. Chill and Store: Refrigerate the cake until ready to serve. Store leftovers in an airtight container; best enjoyed cool (not cold) within 3-4 days for optimal flavor and texture.

Notes

  • For even cake layers, make sure to level your cakes by trimming dome tops.
  • Thin batter in chocolate cake is normal; do not add flour.
  • Allow frosting marshmallows to cool completely before mixing to prevent melting the frosting.
  • Use a kitchen torch to toast the marshmallows safely and evenly without burning.
  • Reheat ganache gently in short bursts to avoid overheating and seizing.
  • Store cake in an airtight container to maintain freshness and moisture.
  • Serve cake cool but not chilled for the best flavor and texture.

Keywords: s'mores cake, chocolate cake, toasted marshmallow frosting, graham cracker crunch, chocolate ganache, layered cake, dessert

Find it online: https://freshrecipehub.com/smores-chocolate-cake-recipe/