Introduction

This S’mores Layer Cake combines the classic campfire flavors of graham crackers, chocolate, and marshmallow into a decadent, multi-layered dessert. With moist graham cracker-infused cake layers, rich chocolate ganache, and fluffy meringue frosting, it’s perfect for celebrations or whenever you crave a nostalgic treat.

A three-layer cake sits on a round white marble board, each layer of light brown cake separated by thick white cream with some thin faded dark chocolate streaks. The outside is covered in a smooth chocolate frosting that is slightly textured, topped with a thin white cream swirl around the edge. The cake has a missing large slice showing the layers inside. In front of the cake is a silver dessert fork with some cake crumbs and cream. The background is a white marbled texture with a blurred glass jar filled with milk and some scattered light brown graham crackers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

65 grams (1/2 cup or 4-5 sheets) graham cracker crumbs
240 grams (2 cups) all-purpose flour (spooned and leveled)
10 grams (1 Tbsp) baking powder
1/2 tsp fine sea salt
1/4 tsp cinnamon (optional)
56 grams (1/4 cup) unsalted butter (room temperature)
120 mL (1/2 cup) canola oil
100 grams (1/2 cup) granulated sugar
200 grams (1 cup) light brown sugar (lightly packed)
1/2 Tbsp vanilla extract
3 large eggs (room temperature)
240 mL (1 cup) buttermilk (room temperature)
113 grams (1/2 cup/4 oz) dark chocolate chips
120 mL (1/2 cup/4 oz) heavy cream
6 large egg whites (200g, room temperature)
300 grams (1 1/2 cups) granulated sugar
1 Tbsp vanilla bean paste
227 grams (1 cup/2 sticks) unsalted butter (room temperature)
1/2 cup (40g) Dutch-process cocoa powder (spooned and leveled)
Pinch of fine sea salt

Instructions

Step 1: Preheat the oven to 350°F (177°C) convection or 325°F (162°C) conventional. Grease and line three 6-inch cake pans with cooking spray and parchment paper.
Step 2: Pulse graham crackers in a food processor until finely crushed. In a medium bowl, whisk flour, graham cracker crumbs, baking powder, salt, and cinnamon (if using). Set aside.
Step 3: Using an electric mixer with a whisk attachment, beat butter, oil, granulated sugar, brown sugar, and vanilla extract on medium speed until light and fluffy (2-3 minutes).
Step 4: Add eggs one at a time, beating well after each addition and scraping the bowl as needed.
Step 5: Alternately add dry ingredients and buttermilk in five increments, beginning and ending with dry ingredients. Beat until just combined, scraping sides as needed.
Step 6: Divide batter evenly into prepared pans. Bake 30-35 minutes, until cakes spring back when pressed. Cool completely before frosting.
Step 7: For the ganache, heat heavy cream until simmering. Pour over chocolate chips in a bowl and let sit 1-2 minutes. Stir until smooth and set aside to cool.
Step 8: To make meringue frosting, clean bowl and whisk well to remove any fat. Combine egg whites and sugar in the bowl.
Step 9: Simmer 1/2 cup water in a small saucepan. Place the egg white and sugar bowl over the simmering water (double boiler) and whisk continuously for 5-10 minutes, until sugar dissolves and the mixture reaches 170°F (77°C).
Step 10: Remove bowl from heat and beat on medium-high speed until stiff peaks form. Add vanilla bean paste and continue beating until mixture cools (10-15 minutes). Set half aside.
Step 11: Return half the meringue to the mixer; with mixer on medium, add softened butter gradually, 2-3 tablespoons at a time, beating until smooth and creamy (about 5-10 minutes). It may look curdled but will emulsify.
Step 12: Mix in cocoa powder, salt, and half of the melted chocolate until evenly combined.
Step 13: To assemble, place the first cake layer on a board. Spread a thin layer of chocolate buttercream, then meringue frosting, and a swirl of ganache (reheat ganache if needed).
Step 14: Repeat layering with the second cake. Top with the third cake layer. Refrigerate 15-30 minutes between layers if buttercream is too soft.
Step 15: Smooth any squished buttercream on the sides. Chill the cake for at least 60 minutes.
Step 16: Frost the top and sides of the cake with remaining chocolate buttercream.
Step 17: Add dollops of reserved meringue frosting and ganache, gently spreading.
Step 18: Garnish with extra graham cracker crumbs or toasted marshmallows before serving.

Tips & Variations

Use room temperature ingredients for a smoother batter and better rise.
If you don’t have a thermometer, make sure sugar is fully dissolved in egg whites by rubbing a bit between your fingers—no graininess should remain.
For extra toasted flavor, lightly toast the graham crackers before crushing.
Substitute Dutch-process cocoa with natural cocoa powder but omit or reduce cinnamon for less bitterness.
To make the ganache easier to spread, bring it to room temperature or warm slightly before use.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Leftover cake can also be frozen wrapped tightly in plastic and foil for up to 1 month; thaw overnight in the refrigerator and then bring to room temperature.

How to Serve

A tall, three-layer cake sits on a round white marble board, each layer showing light golden-brown sponge with soft white cream filling between them, and a thicker chocolate frosting coating the outside and top. The top layer is decorated with a swirl of white cream on the chocolate frosting. Crumbs and smears of chocolate frosting are visible on the marble board, with a silver fork lying in front, partly blurred. The background has a soft, out-of-focus white marbled texture with a glass and a bottle of milk placed behind the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked up to 2 days in advance and stored wrapped in plastic wrap at room temperature. Just be sure they’re completely cooled before wrapping.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to achieve a similar acidity and texture.