Print

S’mores Layer Cake Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

This indulgent S’mores Layer Cake brings the nostalgic flavors of campfire s’mores to a beautifully layered dessert. Featuring a moist graham cracker-infused cake, rich chocolate Swiss meringue buttercream, fluffy marshmallow meringue frosting, and luscious chocolate ganache, this cake is a harmonious blend of sweet, creamy, and slightly crunchy textures. Perfect for celebrations or satisfying your sweet tooth, this cake creatively assembles classic s’mores elements into a stunning and delicious treat.

Ingredients

Scale

Graham Cracker Cake

  • 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)

Chocolate Ganache

  • 113 grams (1/2 cup/4 oz) dark chocolate chips
  • 120 mL (1/2 cup/4 oz) heavy cream

Meringue Frosting / Marshmallow Frosting

  • 6 large egg whites (200g, room temperature)
  • 300 grams (1 1/2 cups) granulated sugar
  • 1 Tbsp vanilla bean paste

Chocolate Swiss Meringue Buttercream

  • 1/2 of the meringue frosting (from above)
  • 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
  • 1/2 of the melted chocolate ganache

Instructions

  1. Prepare the Graham Cracker Cake: 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. Process the graham crackers in a food processor until finely ground. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and optional cinnamon; set aside.
  2. Make the Cake Batter: Using an electric mixer with a whisk attachment, beat the butter, canola oil, granulated sugar, brown sugar, and vanilla extract on medium speed for 2-3 minutes until light and fluffy. Add eggs one at a time, beating well and scraping the bowl as needed. Alternately add the dry ingredients and buttermilk in five increments, beginning and ending with dry ingredients, mixing just until combined.
  3. Bake the Cake Layers: Evenly distribute batter into prepared pans and bake for 30-35 minutes until the cake springs back when poked. Remove from pans and cool completely before frosting.
  4. Make the Chocolate Ganache: Heat heavy cream in a small saucepan until simmering. Pour over dark chocolate in a bowl and let sit 1-2 minutes, then stir until smooth. Set aside to cool completely.
  5. Prepare the Meringue Frosting: Clean and dry the mixing bowl and whisk attachment thoroughly. Combine egg whites and sugar in the bowl. Heat 1/2 cup water in a saucepan to simmer gently, then place the bowl with egg whites and sugar on top as a double boiler. Whisk continuously for 5-10 minutes until sugar dissolves and mixture reaches 170°F (77°C). Remove from heat and beat on medium-high speed until stiff peaks form. Add vanilla bean paste and continue beating until mixture cools (about 10-15 minutes). Remove half of this meringue and set aside.
  6. Make the Chocolate Swiss Meringue Buttercream: Return half of the meringue to the mixer, lower speed to medium, and add softened butter gradually, in 2-3 tbsp increments. Beat until the mixture emulsifies into a smooth buttercream (may appear curdled initially). Mix in cocoa powder, pinch of salt, and half of the cooled melted chocolate ganache until smooth.
  7. Assemble the Cake: Place the first cake layer on a cake board. Spread a thin layer of chocolate buttercream, followed by a layer of the reserved meringue frosting and a swirl of chocolate ganache (reheat ganache briefly if needed). Repeat with the second layer. Place third cake layer on top; refrigerate 15-30 minutes between stacking if buttercream feels too soft.
  8. Finish and Chill: Smooth out any excess buttercream from between the layers and refrigerate the assembled cake at least 60 minutes. Coat the top and sides with the remaining chocolate buttercream using an offset spatula. Dab remaining meringue frosting and chocolate ganache decoratively on the cake, lightly spreading. Garnish with extra graham cracker crumbs or toasted marshmallows.

Notes

  • Ensure all eggs and dairy are at room temperature for best results.
  • Use a digital thermometer when making the meringue to ensure stability and prevent weeping.
  • If buttercream looks curdled during mixing, continue to beat; it will emulsify with time.
  • Refrigerate layers or the assembled cake if the buttercream becomes too soft to handle.
  • You can toast marshmallows under a broiler or with a kitchen torch for garnish.

Keywords: S'mores Layer Cake, chocolate cake, marshmallow frosting, Swiss meringue buttercream, chocolate ganache, graham cracker cake, layered cake, dessert

Find it online: https://todayfoodrecipe.com/smores-layer-cake-recipe/