S’mores Cake, a homemade graham cracker cake topped with an easy marshmallow frosting with mini chocolate chips, and finished with a simple soft chocolate ganache glaze. No campfire needed for this tasty cake that is great for birthdays, parties, or even holidays.
This delicious S’mores Cake came to me in a dream. Crazy, right? Sometimes I get my best recipe ideas while I’m sleeping. S’mores Cake is nothing new, but this one has a homemade graham cracker cake, easy marshmallow frosting with mini chocolate chips, and a quick chocolate ganache glaze on top. Three layers of deliciousness!
Growing up in Michigan, one of my favorite cakes was this Bumpy Cake (delish!) from Sanders, a popular local ice cream and candy shop. Must have been on my mind one night because next thing I knew I was dreaming about it, haha!
Then I started thinking about all things s’mores including my S’mores Dipped Cupcakes. I love all things s’mores! So thinking that’s why I combined the two in my dream. Crazy, right? But it worked, so I’m not complaining.
I’m assuming most people know what a s’more is, but just in case…
What are S’mores
For my international friends who may be wondering what the heck is a s’more, let me explain.
You generally roast a marshmallow on a stick over a campfire until toasty brown, then sandwich it between two squares of graham crackers and a piece of a milk chocolate candy bar. The chocolate melts from the hot marshmallow and you’re left with an ooey-gooey treat. A classic!
(Full printable recipe card is at bottom of post.)
This cake is simple to make BUT is a bit time consuming so be sure to leave yourself plenty of time. Not going to lie, it does make quite a bit of a mess too.
There are three distinct layers to the cake: graham cracker cake, marshmallow frosting, and chocolate ganache glaze. The cake is made in a 13×9-inch pan and can easily feed a crowd so perfect for parties, potlucks, and special occasions.
Start with the graham cracker cake…
S’mores Cake Ingredients (Graham Cracker Cake)
- Graham cracker crumbs – about 20 whole sheets of plain honey graham crackers
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs (large)
- Vanilla extract
- Buttermilk – or make homemade sour milk, see notes in recipe card at bottom of post
How to Make S’mores Cake (Graham Cracker Cake)
- PREHEAT. Preheat oven to 350 degrees F. Lightly grease and flour a 13×9 inch baking pan (or lightly grease and line with parchment paper) unless using a nonstick pan.
- DRY INGREDIENTS. Make the cake. Whisk together graham cracker crumbs, flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl until well combined.
- WET INGREDIENTS. In a large mixing bowl, beat together 3/4 cup softened butter and granulated sugar with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Beat in 2 teaspoons vanilla. Alternate beating in 1 1/4 cup buttermilk and flour mixture until combined.
- BAKE. Pour cake batter into prepared pan and spread with spatula or spoon so cake batter is even in pan. Bake at 350 degrees F for about 25-35 minutes or until golden brown on top and toothpick comes out clean when inserted into middle of cake. Cool completely.
Layer 2 is the Marshmallow frosting. I wouldn’t start making the frosting until your cake is completely cool. The frosting could melt if put on a warm cake so be sure to wait. You don’t have to add the chocolate chips to the frosting, but I do think they give a nice crunch to the cake.
Marshmallow Frosting Ingredients
- Marshmallow fluff – not marshmallows.
- Unsalted butter
- Vanilla extract
- Salt
- Confectioners’ (powdered) sugar
- Milk
- Mini semi-sweet chocolate chips – or you could use chopped chocolate
How to Make Marshmallow Frosting
- MIX. When cake is completely cooled, make the frosting. Beat together marshmallow fluff and 1 cup butter in large mixing bowl with electric mixer on medium speed until well combined. Beat in 1 teaspoons vanilla and 1/4 teaspoon salt. Beat in confectioners’ sugar until well combined. Beat in milk 1 tablespoon at a time if needed, until frosting just comes together but only if needed. Mix in 1 bag of mini chocolate chips.
- FROST. Spread frosting over cooled cake in an even layer. Place cake in fridge until frosting is slightly firm, about 30-60 minutes.
The 3rd layer is the chocolate ganache glaze. Again, be sure the 2nd layer (marshmallow frosting) is fairly firm and your glaze is cool to the touch before pouring the glaze on top of the frosting.
Chocolate Ganache Glaze Ingredients
- Mini semi-sweet chocolate chips – or could use chopped chocolate. Since I used mini chips in the frosting, I figured it would be easier to just use 2 bags of chocolate chips in the total recipe.
- Heavy whipping cream
How to Make Chocolate Ganache Glaze
- Meanwhile, make chocolate ganache glaze. Place remaining one bag of chocolate chips in medium mixing bowl. Heat cream in microwave or in small pan over medium heat until it just starts to boil. Pour hot cream over chocolate chips. Let stand about 5 minutes, then stir until smooth. Cool until still spreadable but cool to touch, about 5-10 minutes. Pour over cake and spread with spoon or spatula to form even layer.
How to Finish S’mores Cake
Let cake sit about 30 minutes or until ganache is firm but still soft to touch. Store cake covered at room temperature (or can store covered in fridge if you prefer). Then cut into slices.
Serving Suggestions
- Serve the cake at room temperature or it’s also good cold for a more fudgy chocolate ganache topping.
- The cake is fairly rich and sweet so small pieces should be plenty. I cut the cake into rather large slices for photo purposes but you really don’t need cake slices that big. Although it is really good, so you may. haha!
- Serve with your favorite coffee, hot chocolate, or dessert cocktail. Maybe give one of these Homemade Hot Chocolate Mixes a try. Or maybe this Chocolate Cake Shot for a fun cocktail.
- For a fun party, maybe have a campireless S’mores Bar with all sorts of s’mores desserts with small pieces of the cake and other things like this S‘mores Bars.
Quick Tips for Best Results
- Make sure each layer is completely cool before moving on to the next. If your cake or chocolate ganache glaze is warm at all, it may melt the frosting.
- Mini semi-sweet chocolate chips work just fine for inside the frosting and for the ganache glaze. If you’d prefer to use something else, you can use chopped chocolate such as semi-sweet, bittersweet, or dark chocolate. The frosting is rather sweet, so I would not recommend milk chocolate.
- This cake is not hard to make but since there are a lot of layers please read all the directions and be careful and be careful about making any substitutions. You can NOT substitute marshmallows for the marshmallow fluff in the frosting.
S’mores Cake FAQ
How should I store the S’mores Cake?
You can store the cake room temperature just be sure it’s well covered. Or if you prefer a firmer chocolate glaze, you can store the cake in the refrigerator. I kind of like the cake cold, but that’s just me.
Can I freeze the S’mores Cake?
I haven’t tried it but I don’t see why not. Just be sure to wrap well.
How long will the S’mores Cake last?
It will last at least a few days at room temperature or possibly a little longer in the fridge and even longer if frozen.
Substitutions?
Instead of chocolate chips, you can use chopped chocolate. The frosting is fairly sweet so I would suggest less sweet chocolate and not use milk chocolate, but personal preference.
Can I use low-fat ingredients?
I wouldn’t recommend for baking. However, for a lighter version, I would cut the frosting and chocolate ganache in half.
What else can I add to this recipe?
Depends on how you like your s’mores! Peanut butter flavor would be a good addition. I haven’t tried it, but instead of all chocolate chips in the glaze you could try substituting some peanut butter chips.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan and would require a lot of substitutions.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – This would be tough with all the marshmallow fluff, chocolate, etc. BUT to make it LESS carb I’d suggest cutting the frosting and glaze in half.
Gluten-Free -Try a gluten-free graham cracker and gluten-free baking flour that is a 1:1 substitute. Be sure to check other brands and ingredients just to be on the safe side.
Other Cake Recipes You May Enjoy
- Cannoli Cake (Snappy Gourmet) – One of my most popular cake recipes!
- Chocolate Brownie Cake (Snappy Gourmet) – Part brownie, part cake, and totally delicious.
- Pumpkin Crunch Cake (Snappy Gourmet) – Definitely one to try in the fall. Full of pumpkin flavor.
- Peanut Butter Chocolate Cake (Snappy Gourmet) – A tasty layered chocolate cake with fluffy peanut butter frosting.
- Lemon Loaf Cake (Snappy Gourmet) – Made in a loaf pan, it’s light and fluffy.
- Spumoni Cake (Snappy Gourmet) – All the flavors of spumoni ice cream including chocolate, pistachio, and cherry.
Hope you enjoy this S’mores Cake. Tell me in the comments how you liked it!
You might also like this Cannoli Poke Cake or Texas Sheet Cake!
S'mores Cake
Ingredients
Cake:
- 2 1/4 cup graham cracker crumbs (about 20 whole sheets graham crackers)
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cup buttermilk (or homemade sour milk, see notes below)
Marshmallow Frosting:
- 16 ounces marshmallow fluff (1 large tub)
- 1 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups confectioners’ sugar
- 1 Tablespoon milk (to 2 Tablespoons as needed) as needed
- 10 ounces mini semi-sweet chocolate chips (1 bag)
Chocolate Ganache Glaze:
- 10 ounces mini semi-sweet chocolate chips (1 bag)
- 3/4 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees F. Lightly grease and flour a 13x9 inch baking pan (or lightly grease and line with parchment paper) unless using a nonstick pan.
- Make the cake. Whisk together graham cracker crumbs, flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl until well combined.
- In a large mixing bowl, beat together 3/4 cup softened butter and granulated sugar with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Beat in 2 teaspoons vanilla. Alternate beating in 1 1/4 cup buttermilk and flour mixture until combined.
- Pour cake batter into prepared pan and spread with spatula or spoon so cake batter is even in pan. Bake at 350 degrees F for about 25-35 minutes or until golden brown on top and toothpick comes out clean when inserted into middle of cake. Cool completely.
- When cake is completely cooled, make the frosting. Beat together marshmallow fluff and 1 cup butter in large mixing bowl with electric mixer on medium speed until well combined. Beat in 1 teaspoon vanilla and 1/4 teaspoon salt. Beat in confectioners’ sugar until well combined. Beat in milk 1 tablespoon at a time if needed, until frosting just comes together but only if needed. Mix in 1 bag of mini chocolate chips.
- Spread frosting over cooled cake in an even layer. Place cake in fridge until frosting is slightly firm, about 30-60 minutes.
- Meanwhile, make chocolate ganache glaze. Place remaining one bag of chocolate chips in medium mixing bowl. Heat cream in microwave or in small pan over medium heat until it just starts to boil. Pour hot cream over chocolate chips. Let stand about 5 minutes, then stir until smooth. Cool until still spreadable but cool to touch, about 5-10 minutes. Pour over cake and spread with spoon or spatula to form even layer.
- Let cake sit about 30 minutes or until ganache is firm but still soft to touch. Store cake covered at room temperature (or can store covered in fridge if you prefer).
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Brandi says
Could I use this cake recipe to make cupcake?
Lisa Huff says
I have a similar s’mores cupcake recipe on my site or you could probably turn this one into cupcakes. I haven’t tried it though so can’t give you specifics on how to do it.
Ann says
Had a friend at work make this cake except she used regular butter instead of unsalted. Otherwise its all the same ingredients & amounts. So delicious cannot wait to make it myself.
Lisa Huff says
thanks Ann! Happy to hear it was a hit! :)
ScoutMom2 says
I made this for our Cub Scouts banquet. They all loved it.
I will absolutely make it again.
Lisa Huff says
Ohhh thank you! Happy to hear everyone loved it! :)
Gee says
Look forward to trying this one! Just wanted to add, and my apologies if I missed it, that in the excellent explanation of what a s’more was the explanation of the word “s’more” was omitted. It’s that this graham cracker chocolate marshmallow treat is so good everyone always wants “s’more”!
Lisa Huff says
Yes! Thank you for adding that!
Beth says
Oh, man my kids are going to love this one! Can’t wait to give it a try!
Bless my food by payal says
Such a fabulous recipe using easy and simple ingredients. Wow.
Roxana says
Wow what a great tutorial for smores recipe. Kids are going to love it. It has all the flavors for a great treat.
veenaazmanov says
This is just too delicious and yum. Lovely recipe and so well explained. Thanks. I need to surely get going.
Sarah James says
Oh my! I love your S’Mores cake. I love the idea of a Graham Cracker cake, a really delicious teatime treat, thanks for sharing.