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S’mores Cake Recipe

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★★★★★

4.6 from 102 reviews

This decadent S’mores Cake combines the classic campfire flavors into a beautifully layered dessert. A crisp digestive biscuit or graham cracker crust forms the base for rich, moist cocoa cake layers, sandwiched with marshmallow buttercream and luscious dark chocolate filling. The cake is finished with a smooth chocolate ganache and toasted marshmallow fluff topping for the perfect textural contrast reminiscent of traditional s’mores.

Ingredients

Scale

Cake Base

  • 250 grams (8.8 oz) digestive biscuits or graham crackers (add 1 tbsp sugar if using graham crackers)
  • 90 grams (3.17 oz) unsalted butter, melted

Cake Batter

  • 2 eggs, room temperature
  • 300 grams (1½ cup, 10.5 oz) granulated sugar
  • 240 grams (1 cup) buttermilk
  • 120 ml (1/2 cup) oil
  • 120 grams (1 cup) cocoa powder
  • 2 teaspoons vanilla extract
  • 240 ml (1 cup) hot strong brewed coffee (or water)
  • 300 grams (2⅓ cup +1 Tablespoon, 10.5 oz) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Chocolate Filling

  • 80 grams (2.8 oz) heavy cream
  • 120 grams (4.2 oz) quality dark chocolate, finely chopped
  • 30 grams (2 tablespoons, 1 oz) unsalted butter

Marshmallow Buttercream

  • 200 grams (7.05 oz) Marshmallow Creme/Fluff (store-bought or homemade)
  • 200 grams (7.05 oz) unsalted butter, room temperature
  • 100 grams (3.5 oz) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Chocolate Ganache

  • 100 grams (3.5 oz) dark chocolate
  • 100 grams (3.5 oz, 1/3 cup + 1 tbsp) heavy cream

Marshmallow Creme/Fluff (Homemade)

  • 90 grams (1/3 cup, 3 oz) water
  • 150 grams (3/4 cup) granulated sugar
  • 250 grams (3/4 cup) agave syrup, honey, or corn syrup
  • 1 teaspoon lemon juice or 1/2 teaspoon cream of tartar
  • 3 large egg whites
  • 1 teaspoon vanilla extract

Optional

  • Additional marshmallow creme or store-bought marshmallow fluff for spreading and toasting

Instructions

  1. Prepare Cake Base: Preheat the oven to 180 °C (350 °F). Grease and flour three 20 cm (8-inch) springform pans, then line the bottoms with parchment paper. In a food processor, finely grind the digestive biscuits or graham crackers. If using graham crackers, add 1 tablespoon sugar. Mix in the melted butter until combined. Divide this mixture between two of the pans, pressing it firmly into an even layer. Refrigerate these pans while making the batter.
  2. Make the Cake Batter: In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a larger bowl, beat the eggs and sugar until pale. Add vanilla extract, oil, buttermilk, and hot coffee or water and mix well. Using a mixer on low speed, gradually incorporate the dry ingredients until smooth. The batter will be somewhat thin. Pour the batter evenly into all three pans, ensuring the two with cookie crusts get batter on top of the crust.
  3. Bake the Cake Layers: Bake for 20 to 30 minutes or until a toothpick inserted into the center comes out clean. The pan without the cookie crust may need 2–3 minutes less baking, so check accordingly. Cool the cakes for 10 minutes before removing them from pans, leaving springform bottoms on, then transfer to wire racks to cool completely before frosting.
  4. Prepare Chocolate Filling: Place chopped dark chocolate into a heatproof bowl. Microwave heavy cream until very hot but not boiling (1–2 minutes). Pour hot cream over chocolate and let stand for 1–2 minutes. Slowly stir until melted and smooth. Stir in butter until fully incorporated. Let this thickened filling sit at room temperature for about 30 minutes until spreadable.
  5. Make Marshmallow Buttercream: Beat softened butter until smooth using an electric mixer. Add powdered sugar, salt, and vanilla, mixing until combined. Add marshmallow fluff and beat for about 3 minutes until light and fluffy.
  6. Make Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. Microwave heavy cream until very hot (1–2 minutes). Pour cream over chocolate and allow to sit for 1–2 minutes. Slowly stir until melted and glossy.
  7. Prepare Homemade Marshmallow Creme/Fluff (Optional): In a grease-free stand mixer bowl, combine egg whites and lemon juice (or cream of tartar). In a saucepan, mix water, sugar, and agave syrup (or honey/corn syrup). Heat gently stirring until sugar dissolves but do not boil yet. Insert candy thermometer and heat without stirring until syrup reaches 120 °C (240 °F). Meanwhile, whip egg whites to soft peaks. Slowly pour hot syrup into egg whites while mixing on medium speed. Continue whipping until thick, glossy, and cool, about 6–8 minutes. Add vanilla and mix again.
  8. Assemble the Cake: Level cake tops with a cake leveler or serrated knife as needed. Place one cookie crust cake layer upside down (cookie side up) on a cake stand or plate. Spread one-third of marshmallow buttercream over the cookie crust, creating a buttercream border around the edge. Fill the center with chocolate filling, avoiding overfilling. Repeat this with the second cookie crust cake layer on top. Finally, place the plain cake layer upside down on top. Spread the remaining buttercream over the top and sides of the entire cake.
  9. Chill and Decorate: Refrigerate the assembled cake for about 30 minutes to firm the buttercream. Pour and spread the chocolate ganache evenly over the cake. Optionally, spread additional marshmallow creme/fluff over the ganache and toast it using a kitchen torch for the signature toasted s’mores effect. Remove the torch once the fluff achieves a golden brown color.

Notes

  • Use digestive biscuits for a less sweet, more traditional crust or graham crackers for extra sweetness (add 1 tbsp sugar if using graham crackers).
  • Ensure all ingredients like eggs and butter are at room temperature for best mixing results.
  • The coffee in the batter enhances the chocolate flavor but can be substituted with hot water.
  • When melting chocolate for fillings and ganache, avoid overheating to prevent graininess.
  • The homemade marshmallow creme is optional but adds a fresher, customizable flavor and texture.
  • Keep cake refrigerated if not serving immediately due to buttercream and ganache components.
  • Use a kitchen torch carefully to toast the marshmallow fluff without burning it.
  • You can prepare the marshmallow cream a day in advance and store covered in the refrigerator.

Keywords: S'mores Cake, chocolate cake, marshmallow buttercream, chocolate ganache, layered cake, campfire dessert

Find it online: https://thedishspot.com/smores-cake-recipe/