Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The BEST S’mores Layer Cake (Rich, Gooey & So Delicious!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 60 reviews
  • Author: Olivia
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12-16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This BEST S’mores Layer Cake is a rich, gooey, and decadently delicious dessert combining graham cracker crust, moist chocolate cake layers, luscious chocolate ganache, toasted marshmallow filling, and silky chocolate buttercream frosting. Perfect for s’mores lovers, this show-stopping cake is topped with a broiled marshmallow fluff and s’mores-inspired decorations for a nostalgic treat.

Ingredients

Scale

Graham Cracker Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup salted butter, melted

Chocolate Cake

  • 1 cup vegetable or canola oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 cup hot water

Chocolate Ganache

  • 1 cup milk chocolate or semisweet chocolate chips
  • 1/2 cup heavy cream

Toasted Marshmallow Filling

  • 24 large marshmallows
  • 1 cup salted butter, room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 jar marshmallow fluff

Chocolate Buttercream

  • 2 cups salted butter, room temperature
  • 1 1/3 cups unsweetened cocoa powder
  • 5 cups powdered sugar
  • 6 Tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt

Marshmallow Fluff

  • 3 egg whites, room temperature
  • 1/4 teaspoon salt
  • 1 cup granulated sugar, divided
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract

For Decoration (Optional)

  • Additional graham crackers
  • Additional Hershey bars broken up
  • Additional large marshmallows

Instructions

  1. Preheat and Prepare Pans: Preheat oven to 350°F. Line three 8-inch baking pans with parchment paper circles and set aside.
  2. Make Graham Cracker Crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Divide evenly among the pans, press down to create an even crust, then bake for 8-10 minutes. Remove and set aside.
  3. Prepare Chocolate Cake Batter: Beat oil and sugar in a stand mixer on medium speed for about 2 minutes until creamy and light. Add eggs and vanilla extract, mixing well. In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt. Add dry ingredients and buttermilk alternately to the wet mixture, mixing just until combined each time and scraping bowl sides. Finally, add hot water and mix well. Pour batter evenly over graham cracker crusts in pans.
  4. Bake Cake Layers: Bake for 25-30 minutes at 350°F until a toothpick inserted comes out clean with a few crumbs. Cool completely and level with a serrated knife.
  5. Make Chocolate Ganache: Heat heavy cream in microwave for 30-60 seconds until hot. Pour over chocolate chips in a bowl and let sit 5 minutes, then stir until smooth. Let cool.
  6. Prepare Toasted Marshmallow Filling: Set oven to broil with rack 2/3 up. Spread marshmallows evenly on a parchment-lined baking sheet. Broil marshmallows until browned, watching closely, then flip and brown the other side. Let cool. Meanwhile, beat butter, powdered sugar, and vanilla until creamy. Add cooled toasted marshmallows and marshmallow fluff jar, beating until combined.
  7. Make Chocolate Buttercream Frosting: Beat butter and cocoa powder until smooth. Gradually add powdered sugar on low speed. Add vanilla, heavy cream, and salt; beat for 3-4 minutes until thick, creamy, and spreadable. Stir with spatula to release air bubbles for smooth frosting.
  8. Prepare Marshmallow Fluff: Whisk egg whites and salt on medium speed until frothy. Add 1/3 cup sugar slowly, whisking 20 seconds between additions. In a saucepan, heat remaining sugar and corn syrup to 240°F. With mixer on low, slowly pour hot syrup into egg whites over 1-2 minutes. Add vanilla, then whisk on high for 5-10 minutes until thick and cool.
  9. Assemble Cake Layers: Place bottom cake layer, crust side down, on cake board or plate. Pipe thick chocolate buttercream ring around edge. Spread half the ganache inside ring, freeze 5 minutes to set. Spread half toasted marshmallow filling over ganache. Add second cake layer, repeat piping ring, ganache, chilling, and marshmallow filling.
  10. Finish Assembly: Place final cake layer on top. Frost outside with thin crumb coat of chocolate buttercream. Freeze 15-30 minutes to set. Remove, top with cake disc, frost edges smoothly with remaining frosting using cake scraper, filling holes as needed. Freeze another 10-15 minutes.
  11. Final Decoration: Remove cake board from top carefully. Spread remaining chocolate frosting on top. Decorate with graham cracker pieces, Hershey’s chocolate squares, and large marshmallows arranged as s’mores. Fill piping bag with marshmallow fluff and pipe over cake top. Use kitchen torch to toast marshmallow fluff and decorations. Slice and serve.

Notes

  • Leftover cake can be sliced, wrapped in plastic wrap, and frozen. Thaw at room temperature before serving.
  • Watch marshmallows closely when broiling; they toast quickly and can burn.
  • Adjust heavy cream in buttercream frosting by teaspoons to achieve desired consistency.
  • Using a kitchen torch provides authentic toasted marshmallow flavor and appearance.

Find it online: https://oliviadinner.com/the-best-smores-layer-cake-rich-gooey-and-so-delicious-recipe/