Smores Chocolate Cake

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Moist chocolate cake layered with graham crackers, fluffy marshmallows and dark chocolate ganache! This is basically a s’more stuffed cake!

I could not stop taking pictures of this cake. I was a woman obsessed. The layers are just so pretty. I mean, just look at those toasted marshmallows poking out the side! I didn’t want to eat them.

But I did. And they are so tasty, OMG. The middle of this cake is almost literally a smore. A party in my mouth for sure.

Smores Chocolate cake

And while you might wonder about having whole graham crackers in the middle of a cake, there’s no need. The moisture from everything around them seeps in perfectly. They retain their necessary graham cracker taste, but melt into the the cake by moistening up enough to be perfectly sliced.

Smores Chocolate cake

It’s marshmallow and chocolate heaven in a cake. Enjoy. Please. You won’t regret it.

Smores Chocolate cake

Smores Chocolate Cake

Moist chocolate cake layered with graham crackers, fluffy marshmallows and dark chocolate ganache! This is basically a s’more stuffed cake!

  • Author: Life, Love and Sugar
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 30 minutes
  • Yield: 8-10 slices 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: American



  • 2 cups cake flour
  • 2 cups sugar
  • 3/4 cup Hershey’s Special Dark Cocoa powder (I am a firm believer in the Special Dark)
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup boiling water


  • 8 oz dark chocolate chips (I used Hershey’s special dark)
  • 8 oz heavy cream


  • 1 cup marshmallow fluff
  • 1/4 cup butter
  • 1/4 cup shortening
  • 13 tbsp water (you could also use milk)
  • 2 cups powdered sugar


  • A bag of mini marshmallows for toasting



Preheat oven to 300°F
1. Put all dry ingredients in a large bowl and combine.
2. Add eggs, buttermilk and vegetable oil to the dry ingredients.
3. Add vanilla to boiling water and add to mixture.
4. Mix at medium speed.
5. Pour into pans and bake 1 hour.


1. Place dark chocolate chips in a bowl.
2. Microwave heavy cream until it simmers.
3. Pour heavy cream into bowl with chocolate. Immediately cover with saran wrap and allow to sit for about 7 minutes.
4. Whip until smooth.
For a thick, spreadable ganache, refrigerate overnight. For this particular cake, I refrigerated for a couple hours, until thicker but still pourable.


1. Mix butter and shortening until smooth.
2. Add marshmallow fluff and mix until smooth.
3. Add powdered sugar 1 cup at a time.
4. Add 1-3 tbsp water, depending on how think you want it.
This icing has a texture similar to marshmallow fluff. I tell you this because it is a little hard to spread. Just FYI.


1. Preheat oven on confection bake to 400 degrees.
2. Place a circle of marshmallows about 8 inches around on a baking sheet (use parchment paper underneath marshmallows to keep them from sticking).
3. Place marshmallows in oven for 3-5 minutes. Keep a close eye on them. You want them to just start to turn brown on top.
4. Remove from oven and allow to cool.


1. Put a thin layer of ganache on the bottom layer of the cake.
2. Add a layer of whole graham crackers.
3. Put another thin layer of ganache on the graham crackers.
4. Add a layer of marshmallow buttercream.
5. Top the buttercream with a layer of toasted marshmallows.
6. Cover the toasted marshmallows with a thin layer of ganache.
7. Add another layer of graham crackers.
8. Add ganache to the bottom of the top layer of the cake, then put the ganached side of the cake on top of the graham crackers.
9. Pour more ganache over the top of the cake and let it drizzle down the sides.

Keywords: s'more chocolate cake, s'mores dessert, smores cakes, chocolate marshmallow cake, chocolate graham cracker cake


Marshmallow buttercream modified from Cookies and Cups