S’mores Cake Recipe

If you love s’mores and cake, then get ready to experience a delightful fusion of both in this ultimate S’mores Cake Recipe! This dessert is perfect for backyard barbecues, cozy nights in, or any gathering where you want to wow your friends and family. With layers of moist chocolate cake, creamy marshmallow frosting, and a crunchy graham cracker crust, this recipe delivers all the nostalgic flavors of s’mores in an elegant, sliceable form.

Why You’ll Love This Recipe

This S’mores Cake recipe is for anyone who:

• Adores the combination of chocolate, marshmallow, and graham crackers.
• Wants a show-stopping dessert that’s as fun to make as it is to eat.
• Enjoys creative takes on classic treats.

This cake is a hit with kids and adults alike and is surprisingly easy to make despite its luxurious appearance. Whether you’re a seasoned baker or a beginner, this recipe will guide you through each step to create a masterpiece that’ll have everyone asking for seconds.

---

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Marshmallow Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 jar (7 ounces) marshmallow creme
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream (optional, for consistency)

For Decoration:

• 1 cup mini marshmallows
• 1/2 cup chocolate chips
• 1-2 graham crackers, broken into pieces

---

Directions

Step 1: Prepare the Graham Cracker Crust

1. Preheat your oven to 350°F (175°C).
2. Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl until the texture resembles wet sand.
3. Press the mixture into the bottom of two 9-inch round cake pans lined with parchment paper.
4. Bake for 10 minutes, then remove from the oven and let cool.

Step 2: Bake the Chocolate Cake

1. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Add the eggs, milk, oil, and vanilla extract. Mix until the batter is smooth.
3. Slowly stir in the boiling water. The batter will be thin, but that’s what makes the cake so moist!
4. Divide the batter evenly between the prepared pans, pouring it over the cooled graham cracker crusts.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool completely before removing them from the pans.

Step 3: Make the Marshmallow Frosting

1. Beat the butter in a large bowl until creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Stir in the marshmallow creme and vanilla extract. Add heavy cream if needed for a smoother consistency.

Step 4: Assemble the Cake

1. Place one cake layer (graham cracker crust side down) on a serving plate.
2. Spread a generous layer of marshmallow frosting on top.
3. Place the second cake layer on top, again crust side down, and frost the top and sides of the cake.
4. Decorate with mini marshmallows, chocolate chips, and graham cracker pieces.
5. For an extra flair, toast the mini marshmallows lightly with a kitchen torch.

---

Kitchen Equipment Needed

• Two 9-inch round cake pans
• Parchment paper
• Mixing bowls
• Electric mixer (hand or stand mixer)
• Spatula
• Whisk
• Measuring cups and spoons
• Toothpick or cake tester
• Kitchen torch (optional, for toasting marshmallows)

---

Tips and Tricks

• Shortcut: Use a boxed chocolate cake mix to save time. Just add the graham cracker crust and marshmallow frosting for that homemade touch.
• Swaps: Substitute dark chocolate cocoa powder for a richer flavor, or use gluten-free graham crackers to make the recipe gluten-friendly.
• Make-Ahead: Bake the cake layers and prepare the frosting a day in advance. Assemble just before serving for maximum freshness.

---

Storage Instructions

Store any leftover S’mores Cake in an airtight container in the refrigerator for up to 5 days. Allow slices to come to room temperature before serving for the best flavor and texture.

For longer storage, wrap individual slices in plastic wrap and freeze them for up to 3 months. Thaw overnight in the refrigerator before enjoying.

---

Food and Drink Pairings

Pair this rich and indulgent cake with:

• Beverages: A glass of cold milk, hot chocolate, or a robust cup of coffee.
• Savory Dishes: Serve alongside salty snacks like pretzels or popcorn for a sweet-and-savory combo.

---

FAQ

Can I make this recipe without a graham cracker crust?

Absolutely! If you prefer, skip the crust and focus on the chocolate cake and marshmallow frosting. The result will still be delicious.

How do I toast the marshmallows without a kitchen torch?

Place the cake under the broiler in your oven for 1-2 minutes. Watch closely to avoid burning the marshmallows.

Can I use homemade marshmallow fluff instead of store-bought?

Yes, homemade marshmallow fluff works wonderfully and adds a personalized touch to the recipe.

---

Final Thoughts

This S’mores Cake Recipe is the ultimate dessert for anyone who loves the classic campfire treat. Its layers of rich chocolate, creamy marshmallow frosting, and crunchy graham cracker crust create an unforgettable flavor experience. Whether you’re celebrating a birthday, hosting a party, or simply treating yourself, this cake is sure to impress.

If you try this recipe, let me know how it turns out in the comments below. Don’t forget to share this recipe with your friends and family, and subscribe to my blog for more delicious creations!