S’mores Cake

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!

pinterest image for smores chocolate cake - slice of cake and whole cake

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!

two slices of cake with full cake in backgroundcake slice on white plate with a bite taken

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).

overhead shot of cake with chocolate drip and toasted marshmallows on topclose up of smores cake slice on white plate

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

close up of whole cake on cake stand - white marshmallow frosting, graham crumbs around bottom and chocolate ganache drip with toasted marshmallows on topslice of smores cake on white plate

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
close up of whole cake on cake stand - white marshmallow frosting, graham crumbs around bottom and chocolate ganache drip with toasted marshmallows on top

Smores Chocolate Cake

  • Author: Life, Love and Sugar
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!


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


To make the chocolate cake:

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.

To make the graham cracker crunchies:

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.

To make the toasted marshmallow frosting:

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.

To make the chocolate ganache:

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.

To make the vanilla frosting:

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.

To build the cake:

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.


*I used almost all of two 7 oz jars of marshmallow fluff

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


Marshmallow buttercream modified from Cookies and Cups

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

  1. Grace

    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.

      1. Grace

        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!

      2. Lindsay

        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.

  2. Tammy H

    This is a great cake! I HIGHLY recommend when building, top the bottom 2 layers separately and chill til firm before stacking

  3. Christina

    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.

  4. Erin

    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!

    1. Lindsay

      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.

  5. Jude

    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

  6. Susan C

    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 $

  7. Molly Arney

    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

  8. Holly

    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.

  9. Carmen B.

    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.

  10. Vannessa

    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!

  11. Reen

    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 ?

    1. Lindsay

      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.

  12. Jen Page

    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!!

  13. Sue W

    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!

  14. Emily

    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. 

  15. Roxana Vancea

    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

  16. Ally

    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? 

    1. Lindsay

      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.

  17. Leigh

    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!

  18. Leslie

    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!

  19. L Mc

    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!  

  20. V eckels

    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😕

    1. Brandi

      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!

      1. Lindsay

        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!

  21. Amy

    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.

    1. Lindsay

      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?

  22. Neva bennett

    Hi Lindsay have a question how come most of your cake recipes you use all purpose flour instead of cake flour

  23. Rienie Denner

    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. 

    1. Lindsay

      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.

  24. Lalena

    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?

  25. Grace

    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.

    1. Lindsay

      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!

  26. Candice

    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.

    1. Jennifer

      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.

  27. kristie

    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

    1. lifeloveandsugar

      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! 🙂

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12