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This S’mores Cake is an amazing combination of moist chocolate cake, toasted marshmallow buttercream, graham cracker crunchies and chocolate ganache! If you’re a s’mores lover, this cake is definitely for you!
What makes up a S’mores Cake
When it comes to summer evenings, one of the best things is a s’more. The graham crackers, the chocolate, the toasty marshmallows – what’s not to love? In this S’mores Cake, all those components come together to make an amazing cake inspired by the tasty classic treat.
In this cake, you’ll find these yummy layers:
- Moist Chocolate Cake – Based on my Best Moist Chocolate Cake recipe, this cake is an all-time favorite and has dozens of amazing reviews. It’s moisture and intense chocolate flavor make it perfect for this cake.
- Toasted Marshmallow Frosting – The frosting uses both marshmallow fluff and toasted marshmallows. The toasted marshmallows are toasted right in the oven, cooled and then broken apart to be added to the frosting. So good!
- Graham Cracker Crunchies – Graham cracker crumbs are combined with some sugar and melted butter and then toasted to create little crunchies.
- Chocolate Ganache – With this cake being modeled after s’mores, some form of melty chocolate needed tone included and chocolate ganache is about close as you get!
How to make a S’mores Cake
To start, you’ll make the chocolate cake. It’s pretty much a one bowl chocolate cake that comes together super quickly. All you really need is a whisk – no need to pull out the mixer. And don’t be afraid by the thin batter. It’s absolutely correct and makes the most wonderful chocolate cake.
The next thing you’ll put together are the graham cracker crunchies. Just mix together the crumbs, sugar and butter and bake for 8-10 minutes and you’re ready to go.
Making the toasted marshmallow frosting is much like making any other buttercream, but perhaps even simpler. Combine butter with marshmallow fluff and powdered sugar, then add the toasted marshmallows. The marshmallows are toasted in the oven and added to the frosting. They add some authentic toasted marshmallow flavor and a little bit of chewiness to the frosting.
The chocolate ganache is next. Heat the cream and pour it over the chocolate chips and allow the heat from the cream to melt the chocolate. Whisk until smooth and you’ve got your ganache.
The final thing to make is the vanilla frosting. While the marshmallow buttercream is relatively thick, I wanted to be sure that everything stayed in place and that the cake remained stable. The best way to do this is to ensure you have a thick, stable frosting to create the dam with. I talk more about cake dams in this post on how to build a cake, if you’re interested in understanding that more. But once you’ve got your vanilla frosting ready, it’s finally time to build the cake!
There are two filling layers between the three cake layers. It starts with a layer of ganache, then the toasted marshmallow frosting and finally the graham cracker crumbs. All of that is held in place by the vanilla frosting dam.
Once all the layers are together, frost the outside of the cake with the rest of the marshmallow frosting, press some remaining graham cracker crunchies around the bottom, then add your chocolate drip with the remaining chocolate ganache. The finishing touch is to add the toasted marshmallows around the top of the cake and use a kitchen torch to toast them (I use this butane torch).
Best S’mores Cake
The final S’mores Cake is truly a thing to behold. It’s beautiful on the outside and FULL of flavor on the inside! You’ve got all the necessary s’mores components right inside the layers of the cake – it’s like eating a s’more right there!
Despite a lot of steps, each layer is really quite simple to put together and it comes together easily. It’s fun to make and will certainly impress a crowd. This is the perfect cake for summer and I hope you enjoy it!
More Great S’mores Treats
S’mores Cupcakes
S’mores Cheesecake
S’mores Ice Cream Cake
Mini S’mores Cheesecakes
S’mores Ice Cream Bars
Smores Chocolate Cake
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This S’mores Cake is an amazing combination of moist chocolate cake, toasted marshmallow buttercream, graham cracker crunchies and chocolate ganache! If you’re a s’mores lover, this cake is definitely for you!
Ingredients
Chocolate Cake
- 2 cups (260g) flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) milk
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla
- 1 cup (240ml) hot water
Graham Cracker Crunchies
- 3/4 cups (100g) graham cracker crumbs (about 6 full sheet graham crackers)
- 1 1/2 tbsp (20g) sugar
- 1/4 cup (56g) unsalted butter, melted
Toasted Marshmallow Frosting
- 1 3/4 cups (392g) unsalted butter, room temperature
- 3 1/4 cups marshmallow fluff*
- 6 cups (690) powdered sugar
- 1 1/2 cups mini marshmallows
Chocolate Ganache
- 9 oz (1 1/2 cups) semi-sweet chocolate chips
- 3/4 cup (180ml) heavy whipping cream
Vanilla frosting
- 3/4 cup (168g) unsalted butter, room temperature
- 3 cups (345g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk or cream
Instructions
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, milk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well. The batter will be very thin.
5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.
7. When the cakes are cooled and you’re ready to build the cake, preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
8. Combine the graham cracker crumbs, sugar and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
9. Bake for 8-10 minutes, then allow to cool. Set aside.
10. To make the frosting, toast the marshmallows under the broiler for about 1 minute, or until toasted. Remove from the oven and set aside to allow them to cool completely.
11. Add the butter to a large mixer bowl and beat until smooth.
12. Add the marshmallow fluff to the butter and beat until well combined.
13. Add about half of the powdered sugar to the butter mixture and mix until well combined and smooth.
14. Add the remaining powdered sugar and mix until well combined and smooth.
15. Add the cooled toasted marshmallows and mix until well combined. If the marshmallows are quite sticky, break them apart into smaller pieces before adding them to the frosting. Set aside.
16. Add the chocolate chips to a medium sized bowl.
17. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips.
18. Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth. Set aside.
19. Add the butter to a large mixer bowl and beat until smooth.
20. Add about half of the powdered sugar and mix until well combined and smooth.
21. Add the vanilla extract and cream and mix until well combined.
22. Add the remaining powdered sugar and mix until well combined and smooth.
23. Remove cake domes from the tops of the cake with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
24. Place the first layer of cake on a cake plate or cardboard cake circle. Pipe a dam of vanilla frosting around the outer edge of the cake. This dam will help keep all of the filling in place so that nothing seeps out or doesn’t stay in place.
25. Add about 6 tablespoons of chocolate ganache to the top of the cake and spread it into an even layer.
26. Add one cup of marshmallow frosting to the top of the ganache and spread into an even layer.
27. Add 1/2 a cup of graham cracker crunchies to the top of the frosting and spread evenly.
28. Add the second layer of cake, another dam of vanilla frosting, then another layer of ganache, marshmallow frosting and graham cracker crunchies.
29. Top the cake with the final layer of chocolate cake. Refrigerate the cake for about 30 minutes or so to make sure everything is stable.
30. Use the remainder of the marshmallow frosting to frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
31. Press the remaining graham cracker crunchies into the bottom part of the cake.
32. Use the remainder of the chocolate ganache to add the chocolate drip to the cake. See my tutorial for how to make a chocolate drip cake. It will have cooled off by now, so you’ll want to carefully heat it back up in the microwave.
33. Add some mini marshmallows to the top of the cake and use a kitchen torch to toast them.
34. Refrigerate cake until ready to serve. Cake is best when stored in an air tight container. Serve cool, but not cold and finish leftovers within 3-4 days.
Notes
*I used almost all of two 7 oz jars of marshmallow fluff
Nutrition
- Serving Size: 1 Slice
- Calories: 1193
- Sugar: 133.9 g
- Sodium: 412.5 mg
- Fat: 61 g
- Carbohydrates: 164.4 g
- Protein: 6.6 g
- Cholesterol: 130.1 mg
Categories
Enjoy!
Marshmallow buttercream modified from Cookies and Cups
Is it possible to make a 6″ cake (using 3 pans) and the rest as cupcakes? Would you adjust the ingredients and/or baking time?
Sure. I would bake half the recipe as the 6 inch cake, similar to this 6 inch chocolate cake. Then you can use the other half of the batter to get about 12 cupcakes. Bake time for the smaller cake would be about 15-20 minutes, if using 3 layers. The cupcakes would bake for about 18-23 minutes, similar to these chocolate cupcakes. I’m not sure if you’d need to adjust the frostings and such. If you’re using all the batter for cake and cupcakes, you may use it all.
Might I suggest hot freshly made coffee instead of the water. It really adds much more to the flavor
Can I use 9 inch cake pans or will they be too thin?
I think they may be a little thin.
Something is not right with the cake ingredients and marshmallow frosting! I followed everything as instructed and when I went to frost the cake the frosting was pulling the cake apart!!! This took so long to put together and I am SO upset, it looks like crap (cake pieces all over in the frosting as it was impossible to smooth the frosting over the cake!!). I have never ever experienced this before in all my baking! And yes, I refrigerated the assembled cake prior to frosting. Horrible recipe!!!
It really just sounds like your frosting was too thick. I don’t know if you weigh your ingredients or not, but if you don’t, it’s possible you over measured the powdered sugar. You can always thin it back out a little bit with some heavy cream. When it’s too thick, it won’t stick properly to the cake and then you have the issue that you had. Here is a blog post on how to get the right frosting consistency, which may be helpful.
Hello
Just curious- isn’t 6 cups of powdered sugar too much and way too sweet to add to the marshmallow frosting? Given that it already has marshmallows added in it?
Also for vanilla frosting it calls for 3 cups of powdered sugar- again too sweet?
-Can I change the powdered sugar amount in either ?
-Will it alter the texture of either of the frostings?
Whether or not, it’s too sweet or too much might be a little bit subjective. The main thing here is actually the answer to your second question, which is whether or not it alters the texture of the frosting. And decreasing the amount of powdered sugar will absolutely do that. The powdered sugar helps to thicken the frosting, so reducing it will make them much softer. I know people don’t love using tons of powdered sugar, but if you want a stable cake, you need a thick buttercream. If you want to reduce it, I would recommend reducing the overall buttercream recipe so that everything is reduced in the same proportion. But then you also have less filling in your cake and less buttercream to work with to frost the outside, because reducing the amount of powdered sugar also reduces the overall volume of frosting you end up with. I hope that helps!
This recipe halted any cake variety in my house for years in a row, my daughter loved it so much she refused suggestions for other birthday cakes. It’s amazing.
That’s so awesome to hear. Glad it’s a hit!
Can you use marshmallow crème instead of fluff?
It’s the same thing, I believe, just different brands. So yes.
Just made this cake for mine and my husbands bday and wow!
I got so many compliments on the actual chocolate cake being one of the best they’ve ever had and I loved this cake overall…it was amazing and stacked well!
Awesome! I’m so glad it was a hit!
Oh goodness, this cake looks AMAZING! I can’t wait to make it. I do have a quick question, though (and forgive me, I’m one of those people that likes to follow directions to the letter, which is why I like baking and not cooking 🤪) How do I toast the marshmallows under the broiler? Should I put them on tin foil or parchment? Do I have to grease it before putting them onto whatever I’m going to use? I’m just worried I’m going to have a melted mess 😱
I line a cookie sheet with parchment paper, which is already non-stick. You could spray it too, if you like. Just keep an eye on them. They’ll puff up and brown a bit, just be sure to remove them before they get melty. Take them out when they’re still puffy and just browned enough.
I haven’t made it yet but was curious if the vanilla butercream is just for the dam?
I just want to make sure i didn’t miss anything
Yes, that’s correct.
I do not have smaller round cake pans, could this chocolate cake be made in a large Angel food cake pan and sliced into layers afterwards ?
An angel food pan is quite a bit different. The cake doesn’t really bake the same and it would be kind of difficult to layer everything with a hole in the middle. Plus, it’s a very thin cake batter, so it could leak out of the opening in the bottom of the pan. But you can certainly give it a try.
Has any made the cakes in 9 inch pans? If so, what was the bake time?
Has anyone tried to make the toasted marshmallow frosting and graham cracker crunchies ahead of time? If so how long in advance did you make it?
Not that I know of, but that should be fine. The frosting would be fine in the fridge for up to a week. Just bring it back to room temperature before using it. You can make the crunchies and store them at room temperature in an airtight container.
I’ve made this recipe several times. Each time I have learned something new. First of all, when making the marshmallow icing, I have started to buy the 13oz jars as you use all of one with the exception of a tablespoon. Next, I recommend adding salt to the icings. Salt helps balance out the sweetness so when not used, it can make the icing taste extra sweet. Next, when toasting the marshmallows be sure to get a little butter on your fingertips go help pull the marshmallows apart. Also, DONT wait until the marshmallows are completely cooled or you’ll end up with a hard sticky mess. When doing a ganache drip on top, be sure to stick the cake in the fridge to get it nice and cold so your warm ganache doesn’t run to the bottom. I have made this mistake more than once. Also, this recipe ends up making too much vanilla icing. I haven’t done this yet, but I plan on using the extra icing to make cake balls with the leftover cake I sliced off the layers to level. Other than that, this recipe tastes delicious! It does take a while to make since you have to make the fillings (toasted graham crackers and ganache) and two different types of icing. When making this, be sure to have lots of people willing to eat it. It makes a fairly large three layers cake.
So helpful, thank you! Particular the marshmallow part!
Really excited to make this! Just wondering if the graham cracker crunchies will get soggy if the fully assembled cake sits in the fridge for a day?
The will definitely soften over time, but they shouldn’t be soggy.
This cake is soooooo good. I’ve made it twice. The first time I didn’t get to taste it, the second time I did and I was blown away. It was so much better than I was expecting. I am making it again tomorrow for my son’s birthday party. Can’t wait to have a piece!
Awesome! So glad you enjoyed it!
I love how this tunred out. One question I had was should I toast the Marshmallows right before serving? Or can it be done hours in advance?
You can certainly do it hours in advance. If you do it right before serving, they will be warm. It just depends on your preference. I use a kitchen torch to toast them.
Made this cake for my son’s 8th birthday. So decadent and rich. Actually substituted Bob’s Red Mill 1:1 gluten free flour and it was delicious. I made in 9 in cake pans and wish I had used small so the cake layers were a little thicker. A winning recipe. Thanks!
So glad you enjoyed it!
Can I make the chocolate cake ahead of time and freeze it?
Yes, that’d be fine. Just wrap the layers well before freezing and thaw in the fridge before using.
I love this marshmallow frosting recipe. Wondering- if I wanted a smooth finish, could I just skip the toasted marshmallow step?
Yes, you could definitely skip the toasted marshmallows.
Any tips for doing this with 2 9” rounds
I think the main thing to keep in mind is that you’ll only need half the amount of filling so you won’t need to make as much.
I’ve made this recipe about 4 times now and every time it comes out flawless. The chocolate cake recipe is honestly the best I have baked. Assembly is easy to follow and the finished product always gets compliments. Love the recipe, love the procedure. Thank you so much for sharing!
Wonderful! So glad to hear that! Thank you for sharing!
This recipe was delicious! Also my first time making a cake from scratch and all the other components as well! There are many steps but very simple, and the ingredients are pretty basic. This cake is a must try, if your a s’mores lover for sure! My family couldn’t believe how delicious it was and how great it looked, they thought I purchased from a bakery!
Awesome! So glad to hear that!
Can you make the cake complete with everything on it a day ahead
Yes, you can. The marshmallows will soften a little bit rather than staying crispy from toasting them. But otherwise it’ll be fine.
Looks delicious! Can’t wait to make it!!
hi! i will be making this cake soon- it looks so delicious. i am making three tiers of it and am wondering if you could help me! i need this recipe for three 6” layers as well as three 10” layers. thank you:)
For a 6 inch cake, you should be able to cut it in half. I haven’t made a 10 inch, but I’m guessing you would double it.
Hi! Do you think this could be made into a 9×13 cake?
It may be hard to find a way to get all the filling layers incorporated but otherwise yes.
How far ahead could I make the cake layers and either freeze or refrigerate? I want to make this for my daughter’s birthday and I’m wondering if the cake layers would be okay wrapped in plastic wrap in the fridge for a few days or if it’s better to freeze them?
This is a super moist cake, so it does very well. If it’s going to be more than a day or two though, I might freeze it.
I love your chocolate cake recipe, so I’m excited to try this next! Just curious what the difference is between the milk in this recipe versus buttermilk in the original chocolate cake recipe? Thanks for the help!
You can honestly use either. The buttermilk is going to make the cake a little bit more tender, but the cake is already so tender it isn’t entirely necessary. And since most people don’t just have buttermilk sitting around, milk seems easiest. Glad you enjoyed the chocolate cake!
Are you able to freeze the cakes
Yes, just wrap them well and thaw in the fridge before using.
Worked out great. I used hot coffee instead of hot water. The marshmallow icing is thick. Thankfully someone else mentioned using a little cream. Next time I am going to make double the Graham cracker because that stuff was good! I also learned that my ganache should be thinner. But that’s ok. It was my first time making it.
How did you work with the marshmallow frosting? It was super thick and sticky. I struggled to spread it. Ended up just globbing it on.😂 Would love some tips for next time.
It can definitely be sticky. It may help to add a little more cream next time to thin it out.
More cream? I didn’t see any cream in the marshmallow frosting recipe (just in the vanilla frosting recipe). Was I supposed to use cream? Thanks!
Sorry, I didn’t look at the recipe before I responded to your question. I just assumed there was some cream in it because my frostings usually include that. I guess my point is that if your frosting is a little thick and hard to work with, the cream could help. It may still be a little sticky but it still may be easier to work with. I hope that helps! Sorry to have been confusing.
This is a great cake! I HIGHLY recommend when building, top the bottom 2 layers separately and chill til firm before stacking
My daughter used this as one of her school projects. Followed directions and loved the cake but would change the amount of frosting and sugar. The whole family loved the chocolate cake and it will now be a family favorite. Thank you for sharing.
Ok- this recipe is amazing! I did cut back a little on the sugar in the cake. But everything else I followed to a “T.” I ended up not needing about half of the frosting (both vanilla and marshmallow), and I didn’t use all of the ganache either (there was just no room for more)! But- this got rave reviews from family and friends! Just perfect! Thanks for sharing!
So glad to hear that!
What should the consistency of the marshmallow frosting be like?
It’s been a little while since I made it so it’s hard for me to remember exactly, but it should be very buttercream like. There will be a little stickiness to it because of the marshmallows.
Hi, really wanted to make this but don’t understand how to convert all as some measurements in cups & from the UK. Could you please do alternative conversion to grams, thanks x
Love this recipe, and so does my entire family. Ive made it 4 times now…even made it for my brothers wedding cake! I have a hard time with frosting the cake and tried the link suggestion but didn’t help much due to it being a stick marshmallow frosting. Any other tips you can give to help me out?
I made this cake for my son’s birthday and everyone loved it! I was afraid it would be sickly sweet but it was wonderful $
So glad to hear that!
This cake looked so good! I made it for a customer and they said it was one of the best tasting cakes ever! Thank you so much for this recipe, I am using again.
Instagram: mollyskitchens
I noticed that neither icings call for salt, and that the butter used is unsalted. Was that a typo? Is there really no salt at all? I’m curious how that would taste with zero salt.
Not really a typo, but you could add salt if you like.
Made on 4/23/21 for son birthday. Surprised him at work with cake. Within 5 mins all cake was gone. Amazed how much tasted just like a s’mores. When I was making let daughter taste toasted marshmallow frosting and she got disappointed was so goo and didn’t have any left over after made the cake. If don’t have torch, as I don’t, can grease nonstick pan then broil in oven. Let cool then place on top cake. Works better than parchment paper cause doesn’t stick as bad.
I’m so glad it was a hit!
I made this and IT WAS SOOO DELICIOUS!! I definitely planning on making this again! Not sure how or why, but it took me an extra hour to make, but so worth it!
Hi Lindsay,
Can I store the finished cake in a cake box in room temperature? Planning to make a huge number 7 cake for my son’s birthday. Want to try out this cake. Do you think it will work out for a carved cake ?
It should be fine that way for about 24 hours, but beyond that you’d probably want to refrigerate it. I don’t really do carved cakes, so I’m not sure, but this is quite a tender cake. Not real dense.
This cake is to die for—and I’ve never liked chocolate cake. I could eat the chocolate cake plain happily. The finished cake is fantastic and got rave reviews, thanks for an amazing recipe!!
So glad it was a hit!
Just an FYI … in Step 8 (graham cracker crunchies) the addition of ‘sugar’ is missing from this step. 😉
I’m excited to taste how this cake turns out! I’m a huge fan of your s’mores cupcake recipe and I have no doubt the cake will be just as delicious!
Thank you! I’ve updated it.
My 13 year old wanted to make this cake, and it was a blast!
After reading the comments, I would suggest these changes as we ended up calling this the “diabetes cake” due to the incredible amounts of sugar, and she loves sugar, but even she said it was too much.
First, we bought a chocolate cake mix to save some time and only made the cake with two layers.
Graham cracker crunchies, we only used a 1/2 T of sugar and probably didn’t even need that.
Toasted marshmallow frosting, we did not use the toasted marshmallows. They gave it a weird texture and were unnecessary. We also only used 3 cups of powdered sugar. Kroger grocery also sells a 13oz can of fluff, and that was perfect for our needs. We need up having Way too much icing in the end.
Chocolate ganache, we substituted dark chocolate chips to cut back on some of the sweetness. It gave it a nice contrast in flavors.
After that, cut very thin slices and enjoy.
Made this cake a couple weeks ago and it was DELICIOUS!!
Hello, this looks like a great cake for my sons birthday. But I would like to make a blue frosting. Do you think I could add some food colouring to the vanilla frosting without spoiling it? Thank you so much
I would think that’d be fine.
I am so excited to make this! I was wondering what parts could be made in advance? I am making it for my son’s birthday party on Saturday and want to do as much as I can before the day of. Any recommendations?
You could honestly make the entire cake the day before and store it in an airtight container and it would be fine. That’s what I usually do. If you want to make things further in advance, you could bake the cake layers one day sooner than that and they should be fine. Technically the frostings could be made up to a week ahead and stored in the fridge but you just need to make sure they come back to room temperature before using them or they’ll be too firm.
I made this and it was a mega hit! Completely delicious!! I felt like it needed more graham crackers in between the layers then just half a cup so I’ll add more next time but still amazing and so pretty!
I’m so glad it was a hit!
I’m rating this 5 stars, because it was so easy to follow. The chocolate cake portion is amazing! I am keeping it as my go to for future chocolate cakes and cupcakes, so moist and perfect!
I made this cake for my daughter’s birthday because she LOVES s’mores and marshmallows (personally I am not a fan) so for me the marshmallow filling was a bit rich and too sugary, but for all (and I do mean all) of the other guests, birthday girl included, the cake tasted amazing!
This chocolate cake was AHHHMAZING. This will be my forever go to chocolate cake recipe from now on. I should have listened to my better judgment because I tweaked the recipe a bit to add the chocolate cake in the middle of two graham cracker batter layers. I wish I would have stuck with every layer being chocolate because that in combination with the graham cracker crunchies were the stars!! Many compliments were received on those! I also did a homemade torched marshmallow fluff frosting. I’m going to come back to this recipe and try it exactly as is! I’m sure it will be an absolute winner! Thanks for the recipe!
So glad you enjoyed it!
Hi Lindsay – I made this cake for my daughter’s birthday recently and it turned out PERFECTLY! Your directions were concise and the tutorials were an extra help! It is an over-the-top sweet cake but done perfectly to mimic S’mores 🙂 Thanks!
I’m so glad to hear you were happy with it!
Well tried it once- won’t be making it again!! Frosting is sweet- not much of a marshmallow taste- and hard to put on the cake! Ended up going and buying a birthday cake for my son😕
This is the best chocolate cake I’ve ever made, but it’s so tender that sometimes the layers collapse. Is there anything I can do to avoid this because I really want to keep using this recipe!
Collapse as in break apart when moving it around? Or something else? I don’t typically have trouble, you just have to be gently with it. Are you letting the layers cool completely before working with them? You could also refrigerate them for a bit to firm them up before working with them. There are also cake lifters you could use. I hope that helps!
I’m so sorry! I didn’t mean to comment this on your post!
Why is there an asterisk by the marshmallow fluff in the marshmallow frosting part? I made it, and the marshmallow frosting was WAY to sticky and sweet.
The asterisk is to let you know that there’s a note below, which tells you how many jars of fluff you’ll need. As for the frosting, it’s definitely sweet. Marshmallows are pretty much sugar so that makes sense. They are also sticky, so the frosting will be a little bit too. But I don’t remember it being too sticky to work with at all. Did you add the full amount of powdered sugar?
Your cake looks gorgeous. I really love the way each layer is matched with each other <3
Hi Lindsay have a question how come most of your cake recipes you use all purpose flour instead of cake flour
It’s just a preference. I personally prefer the taste and texture of cakes that use all purpose.
Thanks but I can use cake flour instead
Yes
Here in SA where I live, we don’t get heavy cream anymore to make ganache. I’ve tried using normal whipping cream, but it does not work well. What would you recommend as a substitute for heavy cream, or how can I make my own? Thanks for your help.
I’m not sure what a substitute would be. The main difference in the creams is the amount of fat. Heavy cream is about 35% fat, so if you can find something like that, it should be fine. Maybe coffee creamer? The other option would be to use less of the cream that you have available and play around with the amount until you have the right consistency.
In the section of cake it calls for 1cup milk and under the section to assemble cake it mentions to add buttermilk, does the cake call for milk or buttermilk?
You could technically use either, but I used regular milk in this cake. I’ve updated the instructions. Thanks!
Yikes! I have to blow more than half of my daily allowance of calories on one slice?! It looks like it could be worth it.
Most of that is the frosting and the powdered sugar in it. Good thing cakes like this are a special treat and not an every day thing!
Hello, can I make this entire into a 9 x 13 cake?
Technically yes, I’m just not sure of exact measurements for the filling, etc. For the cake, here’s a place where I used it as a 9×13 for guidance on baking time. https://www.lifeloveandsugar.com/baileys-chocolate-poke-cake/
Do you have a chocolate cake recipe that is more of a milk chocolate cake? I searched for a milk chocolate cake on the site and it did not show any. I then searched chocolate cakes and there is many and of course they all made me hungry! I thought it would be easier to ask. Thank you so much.
This cake looks scrumptious and reminds me of camping.
This is personally my favorite chocolate cake, but if you’d like something a little less intensely chocolate, I’d try a butter-based chocolate cake, like this chocolate cake.
Hi, I cant find marshmallow fluff where I live. Is there a substitute I can use
Not that I know of, I’m sorry.
p.s. I have a birthday coming up next month….just saying.
haha! Will you live in Jacksonville yet? We might have to arrange a bday gathering 🙂
I can’t believe I am doing this, but I now have a new request for a dessert.
Hi Lindsay,
Let me tell you I made this cake 7/20/20 and it was some work in it. I was amazed that I could make it and it looks just like your only thing I didn’t put much of chocolate ganache on top with marshmallows.
Wonderful! So glad you enjoyed it!
Hey lindsay can i use milk chocolate instead of the dark chocolate in this cake? i am dying to make this but am not a huge fan of dark chocolate
Hey Kristie! Yes, you can use milk chocolate, but only use 4 ounces of heavy cream for 8 ounces of milk chocolate. I hope you like it! 🙂
I am drooling… and reaching for the insulin 🙂
Haha! Thanks!