S’mores Cake

July 15, 2016 By Cathy — 22 Comments
This s’mores cake is a chocolate lovers dream. Get your fork ready for rich chocolate ganache, buttery graham cracker crumbles and gooey marshmallow frosting!

S'mores Cake

With summer in full swing, I’m all about fresh and easy meals. Salads, fresh fish and I cook pretty much everything on the grill. But summer is also about sweet treats. Dripping ice cream cones, Italian ice and of course, s’mores. I mean it really doesn’t get much better than gooey roasted marshmallows and melted chocolate sandwiched between two graham crackers. Or does it?

Enter the s’mores naked cake. This cake pretty much goes against my whole summer philosophy. First off, I have to turn on my oven. Second, it has several steps (but so worth it) and finally, it’s anything but light. But after one slice of this cake that little s’more sandwich looks downright paltry and sad.

S'mores Cake

I know, I know, another naked cake recipe. I told you I was a little obsessed. But I promise you that this is the last one for a while. I came across an extra container of whipped chocolate ganache in my freezer and was inspired to create a chocolatey treat for some friends. And it being summer and all…of course I thought s’mores.

Oh and yes, you heard me right. An extra container of whipped chocolate ganache. As I was typing that I thought of how ridiculous that sounds to most people. But my frig and freezer sometimes look like I conduct lab experiments with all the containers, jars and baggies stacked up. Thanks to almost constant recipe testing and development, I always have an extra this or leftover that that I’m sure will come in handy another day. And it’s a good day when that actually pans out.

So back to this cake. I use my favorite chocolate cake recipe that is, dare I say it, pretty much no-fail. It comes together quickly and always bakes up moist and delicious. Then I alternate layers of whipped chocolate ganache with fluffy marshmallow frosting. Oh and of course the graham crackers! I basically bake a crunchy graham cracker crust into one big cookie, than crumble it and sprinkle it on top of the ganache and frosting between the cake layers. And the pièce de résistance? I take my kitchen torch and toast the edges of the marshmallow frosting. Not really necessary, but oh so pretty.

So before making this cake, be warned. It is rich and decadent and demands some time spent in the kitchen instead of the beach. But the beauty of the naked cake is the decorating part is easy. Spread or pipe the frosting between the layers, add a sprinkle of graham crumbles and you’re well on your way to wowing your guests. And maybe make a little extra ganache and tuck it in the freezer. Trust me, you never know when you might need it.

S'mores Cake

4.5 from 4 votes
S'mores Cake
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
This s'mores cake is a chocolate lovers dream. Get your fork ready for rich chocolate ganache, buttery graham cracker crumbles and gooey marshmallow frosting!
Course: Cake
Cuisine: American
Keyword: s'mores cake
Servings: 12 servings
Calories: 749 kcal
Chocolate Cake
  • 2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • tsp baking powder
  • tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 3 eggs, lightly beaten
  • ½ cup canola oil
  • ½ cup boiling water
Whipped Chocolate Ganache
  • 3/4 cup heavy cream
  • 1 Tbsp light corn syrup
  • 8 oz semi-sweet chocolate, chopped
Graham Cracker Crumbles
  • 5 oz graham crackers, 9 full crackers
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 4 oz unsalted butter, (1 stick) melted
Marshmallow Frosting
Chocolate Cake
  1. Preheat oven to 350 degrees and coat 2 - 8 inch round baking pans with non-stick spray. Measure and cut parchment rounds to fit in the bottom of each pan and place in bottom.

  2. Whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt.
  3. Add buttermilk, eggs and oil to the dry ingredients and mix well until combined.
  4. Slowly add in boiling water and mix to combine.
  5. Pour into prepared pans and bake 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool cake in pans for about 10 minutes, then remove from pan, peel off the parchment rounds and finish cooling on a wire rack.
Whipped Chocolate Ganache
  1. Heat heavy cream and corn syrup over medium heat until hot, but not boiling.

  2. Place chopped chocolate in a bowl and pour cream mixture over. Let stand for 5 minutes and then stir until blended.
  3. Place bowl in refrigerator for about an hour, stirring occasionally until ganache thickens to a spreadable consistency.
  4. Remove from refrigerator and beat on high until light and fluffy, 3-4 minutes. Cover and reserve.
Graham Cracker Crumbles
  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

  2. Break up graham crackers and place in a food processor and process into fine crumbs. Alternatively place crackers in a large ziplock bag and bash/roll with a rolling pin until fine.
  3. Combine crumbs with sugar, salt and melted butter and push together into about a 12 x 6 inch rectangle (about 1/4 inch thick) on the prepared sheet. Bake for about 12-15 minutes or until golden brown.
  4. Allow to cool and break into pieces.
Marshmallow Frosting
  1. Place all ingredients except marshmallows in a heatproof bowl set over a saucepan of simmering water. Be sure the water does not touch the bottom of the pan.

  2. Beat with an electric mixer until thick and glossy, about 7-8 minutes.
  3. Add in the marshmallows and continue to beat until marshmallows are melted, about 3 mins.
  4. Remove from heat and beat for an additional 2-3 minutes until slightly cooled.
Assemble the Cake
  1. Slice the top off of each cake to create a nice, flat surface.

  2. Divide each cake in half to create four layers.
  3. Place one layer (save your best for the top layer) on a cake plate and top with one half of the whipped ganache and one third of the graham cracker crumbles.
  4. Place another cake layer on top and spread with about 1 1/2 cups of the marshmallow frosting and one third of the graham cracker crumbles.
  5. Top with another layer of cake, remaining whipped ganache and last third of the graham cracker crumbles.
  6. Place the final cake layer on top and spread with the remaining marshmallow frosting. You can use a piping bag fitted with a decorating tip or simply create pretty peaks using a spatula.
  7. Toast the marshmallow icing with the kitchen torch until golden.
Recipe Notes

Special equipment: kitchen torch

Nutrition Facts
S'mores Cake
Amount Per Serving
Calories 749 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 14g 70%
Cholesterol 84mg 28%
Sodium 696mg 29%
Potassium 388mg 11%
Total Carbohydrates 108g 36%
Dietary Fiber 4g 16%
Sugars 77g
Protein 8g 16%
Vitamin A 11.1%
Vitamin C 0.1%
Calcium 10.3%
Iron 21.7%
* Percent Daily Values are based on a 2000 calorie diet.
S'mores Cake

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Filed Under: Cakes/Cupcakes, Recipe


22 responses to “S’mores Cake”

  1. CM says:

    This looks AMAZING! I may need to try your recipe this weekend! I don’t have a torch…assuming it will be okay if I don’t brown the top? Also–if making ahead, where do you store the cake? Counter or freezer? Thanks!

    • Cathy says:

      Thanks so much! So great to hear that you’re giving it a go. No need to brown the top – looks just as pretty without. Store on the counter, covered. Just be careful because the marshmallow frosting is a bit sticky. Will keep for a 2-3 days at room temp. Enjoy!!

  2. WOW, this is gorgeous! Totally worth turning the oven on in the summer 😉 Adding to my must-try list…

  3. S’mores are my JAM!!!! This cake looks amazing!! xoxo

  4. This cake is gorgeous!! Don’t make it the last naked cake, I love them too!

  5. I totally don”t mind Cathy! Keep bringing on the naked cakes! And this s’mores one just screams summer!! Love it! It’s just gorgeous!

  6. I am loving the naked cake! I love not having to put icing on the sides. And smores? What could be better for summer!

  7. While I also tend to eat much lighter during the summer and I grill all the things, there is always room for exceptions – like ice cream, popsicles and THIS amazing cake!! Seriously, Cathy – I am DROOLING! This cake is so beautiful! I love that you gave S’mores a serious upgrade! Ganache, graham cracker crumbles and marshmallow frosing!? Just.YES!! Makes me really hate my cocoa allergy! I’m going to have to make this for Boy, because I know this will blow his mind! Pinned! Cheers, friend!

    • Cathy says:

      I hate that cocoa allergy for you Cheyanne!! I need a big dose of chocolate occasionally. Let me know if you make it for Boy!

  8. enza says:

    Hi. This cake looks amazing. Do you think it can be covered in fondant. a customer wants a s’mores cake for their wedding. Thank

    • Cathy says:

      I usually only use fondant as an accent and don’t fully cover a cake. That said, I would use the marshmallow frosting as filling but probably coat the cake with a thin layer of buttercream before covering with fondant. Everything else should work fine. Send pics!

  9. Sage says:

    I made this cake for my best friends birthday last year and it was a huge hit. I brought some home for my boyfriend who declared it the best cake I have ever made – and I make A LOT of cakes. This recipe is incredible and I am making this for a second time today for his birthday! Thank you for being creative and sharing this recipe!

    • Cathy says:

      Thanks so much for your kind words Sage! I’m so glad you guys enjoyed the cake! I’ve been working on some new cake recipes that I’ll post in the coming weeks so be sure to check back.

  10. Kelley Rutter says:

    In the process of doing a 3 tiered wedding cake with this recipe. Fingers crossed it comes out well!

  11. Bell says:

    The ganache and cake itself was LOVELY. Made both many times with no problems, The frosting is where I feel I’ve messed up both times making it, first time was a total disaster that was 100% my fault. Though I’m not sure exactly what the issue is this time? I beat it until similar in texture to a meringue, and then added in the marshmallow. This all has went well, in fact it was sweet and light and airy. Then it kind of went crazy! While I was preparing everything else for assembly and took a small 5 minute break, I noticed that it had kind of.. Separated? There was this very watery, light-caramel colored, liquid that had settled underneath the fluff at the top. I noticed this last time I had made it however I thought it was from that I had accidentally got yolk in there (which did indeed happen), but now that doesn’t seem to be it? Nevertheless I scooped the top onto the cake and everything was fine, though because of ~m o r e~ of my own mistakes I had to secure the cakes in place with toothpicks! I ended up investigating the liquid after i assembled and decorated and it tasted like it was just the vanilla and water and maybe some of the dissolved sugars that was in it? I’m not sure how that ended up happening! Perhaps its best to not let it sit at all! I’m not terribly experienced with baking or this kind of frosting but I know that with normal meringue you add some acidic element to it like lemon juice or cream of tartar to help stabilize it. Perhaps something like this would help when I make it in the future? 🙂 I hope everyone can learn from my mistakes as this is a very nice and delicious recipe! If anyone has any idea why this might have happened please let me know! ~Bell =^^=

    • Cathy says:

      Hi Bell. I’m sorry this frosting has given you a problem. Yes, egg yolks can definitely prevent the whites from beating properly, but it sounds to me that maybe you didn’t whip the frosting for long enough the second time around. It definitely needs a good 7-8 mins set above a double-boiler (but not touching the eater). It should be very thick, homogeneous and glossy. You can insert a candy or instant read thermometer and it should read 160 degrees to be sure. Next add the marshmallows and beat until melted. The last step is equally important…beat off the heat for a few mins until the frosting is cool and thick. Hope that helps!

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