S’mores Layer Cake with Homemade Fluff
This s’mores layer cake is made up of graham cracker flavored cake layers, frosted with chocolate Swiss meringue buttercream and homemade heavenly marshmallow fluff.
Several years ago when I first published this post, the photos were…let’s just not talk about it. This s’mores cake though, definitely worth updating. If I recall correctly, someone who tasted this cake said:
“Is this girl married? Cuz if not, then all she needs to do to get married is bake this cake!”
LOL…I am married, and not because of this cake.
If you love a good s’mores treat, I also have marbled s’mores cupcakes, peanut butter s’mores cupcakes, the BEST s’mores donuts, s’mores cookies, s’mores cinnamon rolls, s’mores brownie ice cream, homemade s’mores frap,
How To Make S’mores Cake, Step-By-Step Photos
Graham Cracker Cake
- Cream the butter with the sugar and the oil.
- Beat in the eggs, one at a time.
- Alternate adding the dry and wet ingredients, in 3-4 increments.
- Bake in three round 6-inch pans.
Chocolate Ganache
- Melt the chocolate with the heavy cream, let it cool completely. Set aside.
Swiss Meringue/Marshmallow Fluff
- Whisk sugar, cream of tartar and egg whites over a double boiler.
- Sugar has to be fully dissolved in the egg whites before whipping & reaches 170F (77C).
- Egg whites and sugar fully whipped into a fluffy meringue, about 10 minutes. Remove half of the meringue and set it aside.
Chocolate Buttercream
- Add the butter to half of the marshmallow fluff, beating until it fully comes together.
- Add HALF of the chocolate ganache to the finished buttercream.
- Add the cocoa powder and vanilla to the buttercream and mix until they’re well combined.
How To Store This S’mores Cake?
You can store the cake at room temperature for 1 day (if it’s not too warm making the frosting too soft). If it’s any longer, I recommend storing it in the refrigerator for up to a week.
If any slices have been cut out, cover the open side of the cake with plastic wrap and store slices in an airtight container.
To freeze, either wrap the whole cake in plastic wrap and then foil (or a cake container) or place the slices in an airtight container and freeze for a few weeks/months. Bring back to room temperature before serving!
That’s all today, I hope you love this s’mores cake as much as I do!
If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried this, I would very much appreciate a star rating or review as well.
As always, have a blessed day and happy baking!
Love, B
S’mores Layer Cake
This s’mores layer cake consists of graham cracker flavored cake layers, frosted with chocolate Swiss meringue buttercream and homemade heavenly marshmallow fluff.
Equipment
- 1 stand mixer with whisk attachment
- 1 medium bowl
- 3 6 inch cake pans
Ingredients
Cake
- 65 grams (1/2 cup or 4-5 sheets) graham cracker crumbs
- 240 grams (2 cups) all-purpose flour spooned and leveled
- 10 grams (1 Tbsp) baking powder
- 1/2 tsp fine sea salt
- 1/4 tsp cinnamon *optional
- 56 grams (1/4 cup) unsalted butter room temperature
- 120 mL (1/2 cup) canola oil
- 100 grams (1/2 cup) granulated sugar
- 200 grams (1 cup) light brown sugar lightly packed
- 1/2 Tbsp vanilla extract
- 3 large eggs room temperature
- 240 mL (1 cup) buttermilk* room temperature
- 113 grams (1/2 cup/4 oz) dark chocolate chips
- 120 mL (1/2 cup/4 oz) heavy cream
Meringue Frosting/Marshmallow Frosting
- 6 (200g) large egg whites room temperature
- 300 grams (1 1/2) granulated sugar
- 1 Tbsp vanilla bean paste
Chocolate Swiss Meringue Buttercream
- 1/2 of Meringue frosting
- 227 grams (1 cup/2 sticks) unsalted butter room temperature
- 1/2 of Chocolate Ganache
- 1/2 cup (40g) Dutch-process cocoa powder spooned and leveled
- pinch of fine sea salt
Instructions
Graham Cracker Cake
- Preheat the oven to 350F/177C convection (or 325F/162C conventional) and grease and line three 6-inch (15.24 cm) cake pans with cooking spray and parchment paper.
- Place 1 sleeve of graham crackers in a food processor and turn it on high until there are no more large chunks. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set the dry ingredients aside.65 grams (1/2 cup or 4-5 sheets) graham cracker crumbs, 240 grams (2 cups) all-purpose flour, 10 grams (1 Tbsp) baking powder, 1/2 tsp fine sea salt, 1/4 tsp cinnamon
- In an electric mixer fitted with the whisk attachment, beat the butter, oil, granulated sugar, light brown sugar and vanilla extract together, on medium speed, until they’re light and fluffy. This should take 2 to 3 minutes.56 grams (1/4 cup) unsalted butter, 120 mL (1/2 cup) canola oil, 100 grams (1/2 cup) granulated sugar, 200 grams (1 cup) light brown sugar, 1/2 Tbsp vanilla extract
- Add the eggs, one at time, beating well after each addition. Make sure to scrape the bottom of the bowl as needed.3 large eggs
- In five increments, alternate adding the dry ingredients and buttermilk into the batter, beginning and ending with the dry ingredients. Beat the mixture on medium speed, just until the flour is fully incorporated, making sure to scrape the edge of the bowl as needed.240 mL (1 cup) buttermilk*
- Distribute the batter evenly among the prepared pans and bake for 30-35 minutes, until the cake springs back when it’s poked. Remove the cakes from the pans and allow them to cool completely before frosting.
Chocolate Ganache
- Place the dark chocolate in a medium bowl and in a small saucepan, heat the heavy cream until it's simmering. Pour the heavy cream over the chocolate and let it melt for 1-2 minutes. Stir until the chocolate is completely smooth. Set it aside to cool completely.113 grams (1/2 cup/4 oz) dark chocolate chips, 120 mL (1/2 cup/4 oz) heavy cream
Meringue Frosting/Marshmallow Frosting
- Begin by thoroughly cleaning the aluminum bowl and the whisk attachment of the stand mixer (they can’t have any fat residue when making meringue). Once they’re clean and dry, place the egg whites and the granulated sugar in the bowl.6 (200g) large egg whites, 300 grams (1 1/2) granulated sugar
- In a small saucepan, bring 1/2 cup (118mL) of water to a simmer. Keep the water simmering on low heat and place the bowl with the egg whites and sugar on top of the saucepan, creating a double boiler.
- Whisk the egg whites and sugar over low heat for 5 to 10 minutes, until the sugar granules are dissolved. You can feel it between your fingers if the sugar is fully dissolved but I HIGHLY recommend using a digital thermometer and bringing the mixture to 170°F (77°C) so the meringue is stable and doesn't weep.**
- When the sugar granules are fully dissolved in the egg whites and it reaches temperature, remove the bowl from the heat and place it on the stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed, until stiff peaks form.
- Add the vanilla and continue beating the mixture until it's no longer warm. This usually takes about 10-15 minutes. Remove half of the meringue into a separate bowl and set aside.1 Tbsp vanilla bean paste
Chocolate Swiss Meringue Buttercream
- Place half of the meringue back on the stand mixer and lower the speed to medium. Slowly add in the softened butter, 2 to 3 tablespoons at a time.1/2 of Meringue frosting, 227 grams (1 cup/2 sticks) unsalted butter
- Once the butter is all incorporated, continue beating on medium speed for a few minutes until it emulsifies into a buttercream (it may go through phases of looking soupy and/or curdled before it emulsifies but it should come together within 5-10 minutes).
- Once the buttercream comes together, add in the cocoa powder, salt and only HALF of the melted chocolate. Mix well until it's completely smooth.1/2 cup (40g) Dutch-process cocoa powder, pinch of fine sea salt
Assemble the Cake
- Place the first layer of cake on a cake board and spread a thin layer of chocolate buttercream on top. Then spread a layer of meringue frosting and a swirl of chocolate ganache (you can reheat the chocolate in the microwave for 5-10 seconds if necessary).
- Repeat with the second layer and then place the third layer of cake on top. If the buttercream is feeling too soft, refrigerate the cake for 15-30 minutes between stacking each layer.
- Smooth out any buttercream that squished out between the layers and refrigerate for at least 60 minutes. Place the rest of the chocolate buttercream on top of the cake and use an offset spatula to work it’s way down the sides.
- Add in dabs of meringue frosting and chocolate ganache, lightly spreading them in. Top with extra graham cracker crumbs, or even toasted marshmallows.
Notes
- If the chocolate buttercream or the meringue frosting is too soft, refrigerate them for 20 minutes before frosting the cake. It’s better for them to be slightly too firm instead of too soft.
- *You can use a homemade buttermilk by mixing 1 cup of milk with 1 Tbsp of lemon juice or vinegar. **S’mores generally uses milk chocolate so I made this more nostalgic but if you’re like me and you like an elevated, less sweet s’mores treat, use dark chocolate instead of milk. I recommend adding an extra 1-2 Tbsp of heavy cream if using dark chocolate.
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**If you’re worried about the meringue weeping, make sure to get a thermometer and take the eggs to 175C – I promise it makes all the difference and don’t skip the cream of tartar.
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Alternatively if you need the meringue to last a long time, you may add in 1/4 tsp gelatin. Dissolve it in 1-2 tsp of cold water, let it set and then microwave it for 5 seconds before adding it into the fully whipped cream. Mix just until it’s well combined. Then when you refrigerate it, the meringue will set a bit and last a long time without weeping – can even be frozen like this.
Nutrition
Serving: 1gCalories: 858kcalCarbohydrates: 105gProtein: 10gFat: 45gSaturated Fat: 21gPolyunsaturated Fat: 22gCholesterol: 132mgSodium: 361mgFiber: 2gSugar: 79g
Tried this recipe?Let us know how it was!
Hi Katy ! I would like To know if i Can use a 9×13 sheet pan . Thanks.
yes you can make this in a sheet pan!
So excited to try this! I’ll need to sub the flour for gluten free flour. Any adjustments to the recipe with this in mind? Cook time, ingredients, etc… thanks!
Hi Katy, I don’t usually make any adjustments when subbing for gf flour, should work fine with a 1:1 substitute 🙂
I am hoping to make this cake for my daughters camping themed birthday. I have to make it on a Sunday and serve it on a Tuesday. Will it keep that long if refrigerated? Or should I make all of the componants on Sunday and assemble on Tuesday?
Hi Ami, the cake will be fine in the fridge for a couple days! It’s best if it’s covered with a cake dome but it’s fine without too, just be careful not to leave anything other strong flavors next to it (like onions/garlic/etc.).
Can I do this with 2 8” tins? If so, how long to cook?
yep, about the same time, maybe 5 minutes more
So excited to make this for my niece’s 8th grade promotion coming up this June… how would I increase the recipe for 3, 8″ pans? Need a solid 15 servings… hoping a 3-layer, 8-inch will do it.
hi, i would just double the recipe to keep it simple 🙂
Hi! I’m in the middle of making this recipe but I’m slightly confused. The recipe says 1/2 cup (about 1 sleeve or 8-9 sheets of crackers) graham cracker crumbs, but 1 sleeve (8 crackers for me) of crumbs is 1 1/2 cups. 1 cup of Graham cracker crumbs is pretty different so I want to ask before I move on.
Hi Brittany, sorry for the confusion. It’s supposed be 1/2 cup of the crumbs. I will remeasure and update that. Thank you!
Hi! I have a friend’s birthday coming up and I’d love to give this recipe a try – however the cake will have to travel in the car for about 2 hours. I have a Yeti cooler that can fit a 6” cake. Hoping to get your thoughts on if you think this cake travels well? Thanks!!
Hi Taylor, normally that would be totally fine for a cake but if I’m being totally honest it’s a little risky for this cake because of the meringue.
It’s definitely possible but when you’re assembling the cake, maybe do a border of chocolate buttercream around the layer of meringue so that it’s a little more secure.
I would also refrigerate it for 10-20 minutes before putting the next layer of cake on top.
For a better visual on this, you can see how i did it here with the chocolate frosting and caramel filling.
https://baranbakery.com/chocolate-caramel-cake-sweetened-condensed-milk-frosting/
Also make sure to refrigerate the cake overnight before putting it in the cooler!
Hope that helps 🙂
Hi – I noticed in the assembly of the cake you mention chocolate ganache. Where can I find that in the recipe? Can’t wait to try this recipe. Thanks
Hi Dana, sorry for the confusion, the chocolate ganache is just the chocolate chips melter with the heavy cream in step 1 under the buttercream 🙂
Wow! This cake was simple to make. The flavors were amazing. The cake itself was a bit on the dry side. It wasn’t an issue after layering it and letting it sit for the day. I will definitely be coming back for the chocolate Swiss meringue buttercream recipe for other projects.
So glad you enjoyed it Jen! Thank you for sharing!
Love your recipes, just wondering why this one wasn’t pinable…I pin the rest….
Hi Chris, I have no idea why it wouldn’t let you pin, it must be some kind of glitch but I’ll look into it!
I made this for my birthday and it was so good! I kept some graham cracker crumbs out to put as a topping on the cake. I also only used half the cocoa powder in the frosting recipe and it was delicious. I recommend adding it in slowly and tasting it. If I had added the full amount it probably would have been too much for my taste. But overall it was a great recipe!
The cake tasted delicious but there was NO graham cracker flavor at all? To me that is the most important part of the cake? I am not sure whY?? Any ideas?
Thank you!
Kristen Berry
Hi Kristen! I’m so sorry about the flavor!! What brand of graham crackers did you use?
Are we supposed to be using a whole rectangular sleeve or one of the smaller square sleeves of crackers?
Full rectangular sleeve
I’m always the one who makes the birthday cakes for our family get-togethers because I love baking and decorating. This month the celebration was for me and my two-year old nephew, so I wanted to make something that would please me and be fun for the kids. I used this recipe with camping-themed decorations.
Wow. Cake is usually good because it’s cake, but this one blew us all away. My husband said it was the best cake he’s ever had. I loved how the cinnamon came through. I loved it that the cake layers weren’t too sweet, letting the frosting be enjoyed instead of scraped off because of the sweetness overload. I loved swirling the chocolate buttercream with the meringue so there was marshmallowyness all over. I will absolutely be making this again.
Because this was for a large-ish family gathering, I doubled the recipe and used 3 9-inch pans. It turned out great. I added a third to the frosting recipe and it was the right amount to cover the extra surface area. One thing I will say that I would do differently next time is put all the ganache in between layers and not save it for the surface of the cake. I feel like it was a little lost in the middle because I thought I would need it for the outside.
Hi Janet, thanks so much for the review! So glad to hear you and your family loved this cake, it is one of my families favorites as well!
This. Cake. Just WOW.
Made this cake for our daughter’s birthday and it did not disappoint! It tastes very much like a smore’s and makes an impressive statement. Despite reading the recipe 3 times before making it, I somehow missed that you’re supposed to use 6″ round pans. Well… I had 9″ rounds, so I raised the temp to 375° and baked for about 20+ minutes. Fortunately it turned out great, and I still did 3 layers.
This. Cake. WOW.
Made this cake for our daughter’s birthday and it did not disappoint! It tastes very much like a smore’s and makes an impressive statement. Despite reading the recipe 3 times before making it, I somehow missed that you’re supposed to use 6″ round pans. Well… I had 9″ rounds, so I raised the temp to 375° and baked for about 20+ minutes. Fortunately it turned out great, and I still did 3 layers.
Hey there. Getting ready to fix this cake for my daughters birthday. We are high altitude. Any changes or add ins I need to do? Thanks
Hi Jess, I’ve never baked at high altitude before but here is a website that seems pretty helpful. At the end it gives different measurements for different altitude heights.
lol my bad here is the link https://www.allrecipes.com/article/high-altitude-cake-baking/
I have friends who have egg and/or milk allergies, I have some good go to substitutes for both but do you have a suggestion for the buttermilk?
Hi Ashley, I would probably try a nut or plant milk and then add something acidic like 1 Tbsp of lemon juice or vinegar. I have not tried it though
Try soy, it curdles the best 🙂 I always use almond milk and things always turn out fine.
Could I make these into cupcakes or do you think the texture would change too much? I know some recipes don’t lend well to switching from cake to cupcake but not sure (other than bake time of course) how to adjust it. Suggestions?
Hi Sarah, I haven’t tried it but multiple people have posted that they made the cake into cupcakes without any problems!
I’m assuming they got around two dozen, probably baked at 350F for 18-22 minutes (once they no longer look wet on top just press on the center of them and if they spring back, they’re done baking).
Made this cake a couple weeks ago. One of the best tasting cakes I’ve made! Tastes VERY similar to a smore. I’m meringue’s biggest fan (and marshmallows) so this recipe was an instant win!! Might double the meringue next time as you can never have too much! Great recipe. Only thing, I got impatient with the meringue step so the sugar didn’t dissolve. Even grainy the cake tasted amazing. My husband said it’s better than most he’s eaten. I was skeptical the graham cracker part wouldn’t taste much like graham crackers. I was wrong. So yummy!