My s’mores cake turns a campfire classic into an elevated dessert that’s perfect for any occasion. I layered a graham cracker-infused cake with chocolate ganache, chocolate buttercream, graham cracker pieces, and a toasted marshmallow meringue to create the flavor of s’mores in a cake. This is the ultimate cake for s’mores lovers!
I topped three soft, moist, slightly dense layers of graham cracker cake with a rich, smooth chocolate ganache that I sprinkled with crushed graham cracker pieces to add a wonderful crunch. I coated the outside in a soft, sweet chocolate buttercream and topped the whole thing off with swirls of fluffy marshmallow meringue. This s’mores cake really has it all!
What’s in This S’mores Cake Recipe?
- Vanilla Cake Mix: Makes this cake super easy to get started.
- Graham Cracker Crumbs: Add rich graham cracker flavor and texture to the cake.
- Butter: Unsalted butter adds moisture and richness to the cake and forms the creamy base of the frosting.
- Eggs: Whole eggs give the cake structure, while egg whites give the meringue structure.
- Heavy Cream: Helps thin the ganache to the correct consistency.
- Chocolate Chips: I like semisweet chocolate chips for a moderately sweet ganache, but milk or dark also work.
- Sugar: Powdered sugar sweetens and thickens the frosting, while granulated sugar sweetens the meringue.
- Cream of Tartar: Stabilizes the meringue.
- Vanilla Bean Paste: Adds rich vanilla flavor and specks of vanilla beans to the meringue. If you don’t have paste, you can use 1 teaspoon of pure vanilla extract instead.
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How to Store
Store leftover s’mores cake in an airtight container or cake dome in the refrigerator for up to 4 days. If you plan to freeze the cake, I recommend leaving off the meringue topping since it will begin to weep as it defrosts. The cake will keep for up to 1 month in the freezer. Let thaw overnight in the refrigerator before topping with the meringue and serving.
Tips for Success
- For a smoother ganache, use an immersion blender to blend the chocolate and heavy cream together. When I discovered this tip, it waslife-changingg.
- When you make the frosting, the longer you whip it, the more air will be incorporated and the smoother and fluffier it will get which in turn will make it easier to spread and smooth out.
- If you’re meringue mixture becomes runny when the sugar is added, it means you did not whisk the whites enough. You may want to add the sugar a little bit at a time and whisk back to stiff peaks to prevent it from becoming runny.
- If your egg whites never quite whip up to stiff peaks, they were likely contaminated with some fat. Make sure your tools and bowl are clean and free from residue (wipe down with a bit of vinegar if needed) before whipping the egg whites.
- After you have made the marshmallow meringue, don’t wait to use it as the meringue will break and you will have to restart.
- While I highly recommend investing in a kitchen torch if you love toasty meringue, you can also place this cake under the broiler for about 30 seconds. Be sure to watch carefully, as meringue burns quickly.
- Use the leftover egg yolks to make my chocolate pots de creme!
S’mores Cake Recipe
Ingredients
For the Cake
- 26.5 ounces vanilla cake mix (2 (13.25-ounce) boxes)
- 1 cup graham cracker crumbs from about 9 cracker sheets), plus more for decorating
- 2 cups water
- ¾ cup unsalted butter melted (1½ sticks)
- 6 large eggs room temperature
For the Ganache
- 1½ cups heavy cream
- 2 cups semisweet chocolate chips
For the Frosting
- 1½ cups unsalted butter room temperature (3 sticks)
- 6 cups powdered sugar
- ½ cup chocolate ganache (from above)
For the Meringue
- 4 large egg whites
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- ½ teaspoon vanilla bean paste
Equipment
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
- Kitchen Torch
Instructions
- Preheat oven to 350°F. Line three 9-inch round cake pans with parchment paper and spray with nonstick spray. Set aside.
- In a medium-sized bowl, whisk the cake mix and graham cracker crumbs together.1 cup graham cracker crumbs, 26.5 ounces vanilla cake mix
- Mix the water, butter, and eggs until combined, then fold in the cake mix mixture until just combined.2 cups water, ¾ cup unsalted butter, 6 large eggs
- Divide the cake batter evenly into the prepared cake pans (about 605 grams per pan) and place into the oven to bake for 22-24 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
- While the cake is baking, make the chocolate ganache. Heat the heavy cream in a microwave-safe bowl in the microwave for 1 minute, or until it is hot but not scalding. Pour the hot heavy cream over the chocolate chips and let set for 30 seconds before stirring until a smooth, thick chocolate mixture has formed.2 cups semisweet chocolate chips, 1½ cups heavy cream
- Once the cakes are baked, remove them from the oven and place onto a cooling rack to cool to room temperature. While the cakes are cooling, make the chocolate buttercream frosting then the marshmallow meringue.
- To make the chocolate buttercream frosting, combine all of the ingredients in the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low for 1 minute to allow the powdered sugar to incorporate. Increase speed to high and beat for another 3-5 minutes, or until a fluffy whipped frosting has formed. Fill a piping bag fitted with a round tip with ½ cup of frosting and set aside.1½ cups unsalted butter, 6 cups powdered sugar, ½ cup chocolate ganache
- To make the marshmallow meringue, place the egg whites into the clean bowl of a stand mixer fitted with the whisk attachment. Whip on low speed for one minute. A microfoam should form. With the mixer going, sprinkle in the cream of tartar and continue whisking for another minute. The microfoam will have increased in volume a little bit. Increase the mixer speed to medium-low, and slowly pour or spoon in the sugar, allowing it to incorporate each time before adding more in. Let it whip for another 8 minutes or until a fluffy, shiny meringue has formed. You should get medium stiff peaks. Add in the vanilla bean paste and continue to whisk for another 30 seconds.4 large egg whites, ¼ teaspoon cream of tartar, 1 cup granulated sugar, ½ teaspoon vanilla bean paste
- Once the cakes are cooled, place one layer onto a cake stand or plate. Pipe a ring around the edge, on top of the cake layer. Spread half of the chocolate ganache onto the cake in the middle of the buttercream ring.
- Place the second layer of cake on top and repeat the same steps with the buttercream and chocolate ganache. Place the last layer of cake on top. Frost the top and sides of the cake with the remaining buttercream.
- First spread frosting on the top of the cake and then on the sides. Using an offset spatula at a 45-degree angle, smooth the sides of the cake, forming a “wall” at the top edge of the cake. It may take several times around the cake to get it as smooth as you would like. Once the sides are smooth, pull the frosting in towards the center with the spatula at a 45-degree angle.
- Cup your hand at the base of the cake and press on the extra, crushed graham cracker pieces all around the side of the cake.
- Once the cake is frosted and smoothed to your liking, swirl the marshmallow meringue onto the top of the cake and if you like, slightly down the sides to give the effect of a melted marshmallow. Use the end of an offset spatula or a spoon or knife to swirl the meringue and pull up to leave little peaks.
- Use a torch to toast the meringue. Keep the torch about two inches away from the meringue and do not linger too long in any one spot to avoid burning it.
Notes
How to Make S’mores Cake Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line three 9-inch round cake pans with parchment paper, spray with nonstick spray, and set aside. In a medium-sized bowl, whisk 26.5 ounces (2 boxes) of vanilla cake mix and 1 cup of graham cracker crumbs together. Mix 2 cups of water, ¾ cup of melted unsalted butter, and 6 large eggs until combined, then fold in the cake mix mixture until just combined.
Bake the Cakes: Divide the cake batter evenly into the prepared cake pans (about 605 grams per pan) and place into the oven to bake for 22-24 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
Make the Ganache: Heat 1½ cups of heavy cream in a microwave-safe bowl in the microwave for 1 minute, or until it is hot but not scalding. Pour the hot heavy cream over 2 cups of semisweet chocolate chips and let set for 30 seconds before stirring until a smooth, thick chocolate mixture has formed.
Cool the Cakes: Once the cakes are baked, remove them from the oven and place onto a cooling rack to cool to room temperature. While the cakes are cooling, make the chocolate buttercream frosting then the marshmallow meringue.
Beat the Buttercream: Combine 1½ cups of unsalted butter, 6 cups of powdered sugar, and ½ cup of the chocolate ganache you just made in the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low for 1 minute to allow the powdered sugar to incorporate. Increase speed to high and beat for another 3-5 minutes, or until a fluffy whipped frosting has formed. Fill a piping bag fitted with a round tip with ½ cup of frosting and set aside.
Whip the Meringue: Place 4 large egg whites into the clean bowl of a stand mixer fitted with the whisk attachment. Whip on low speed for 1 minute. A microfoam should form. With the mixer going, sprinkle in ¼ teaspoon of cream of tartar and continue whisking for another minute. The microfoam will have increased in volume a little bit. Increase the mixer speed to medium-low, and slowly pour or spoon in 1 cup of granulated sugar, allowing it to incorporate each time before adding more in. Let it whip for another 8 minutes or until a fluffy, shiny meringue has formed. You should get medium stiff peaks. Add in ½ teaspoon of vanilla bean paste and continue to whisk for another 30 seconds.
Layer the Cakes: Once the cakes are cooled, place one layer onto a cake stand or plate. Pipe a ring around the edge, on top of the cake layer. Spread half of the chocolate ganache onto the cake in the middle of the buttercream ring.
Frost the Cake: Place the second layer of cake on top and repeat the same steps with the buttercream and chocolate ganache. Place the last layer of cake on top. Frost the top and sides of the cake with the remaining buttercream. Cup your hand at the base of the cake and press on the extra, crushed graham cracker pieces all around the side of the cake. Once the cake is frosted and smoothed to your liking, swirl the marshmallow meringue onto the top of the cake and if you like, slightly down the sides to give the effect of a melted marshmallow. Use the end of an offset spatula or a spoon or knife to swirl the meringue and pull up to leave little peaks.
Torch the Meringue: Use a torch to toast the meringue. Keep the torch about two inches away from the meringue and do not linger too long in any one spot to avoid burning it.
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