S’mores Cake

Alright, let’s talk about S’mores Cake—but not in a fancy, over-the-top way. Just how I’d tell a friend.

I remember the first time I made this cake. I didn’t want “just chocolate cake.”

I wanted layers of something fun, messy in the best way, and a little nostalgic—like being a kid, staying up late, sneaking extra marshmallows, and licking chocolate off my fingers without guilt.

That’s exactly what this cake gave me. But prettier. More grown-up. Like s’mores decided to dress up and show off a little.

This isn’t a cake you rush through. It’s one you build like a memory. You bake those dark, soft chocolate layers and sandwich them with fluffy homemade marshmallow, graham cracker crunch, and that glossy chocolate ganache that makes everything feel like it was meant to be eaten slowly with your eyes closed.

And then—my favorite part—you swirl on that marshmallow topping and toast it golden with a torch.

The moment it browns just slightly on the peaks? It’s magic. Feels like the whole cake lets out a little sigh and says, “Alright. Now I’m ready.”

I’m not trying to be dramatic (okay, maybe a little), but this cake feels good to make. It’s got all the layers you expect in a s’more, but when you cut into it and see those stripes of chocolate, marshmallow, and graham—it just hits different.

And the best part? You don’t need to go camping. You don’t even need a fire. Just an oven, a bowl, and a little time to create something that tastes like joy.

Next up, I’ll walk you through the exact recipe—every single step. It’s easier than it looks, and every bite is worth it.

Table of Contents

Smores Cake Recipe

Ingredients

For the Chocolate Cake Layers:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (Dutch-processed)
2 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 ¾ cups white sugar
½ cup neutral oil (sunflower or canola)
2 large eggs
1 cup full-fat yogurt
1 cup boiling water
2 tsp vanilla extract

For the Graham Cracker Crunch Layers:

1 ½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
2 tbsp sugar

For the Marshmallow Filling:

2 egg whites
¾ cup granulated sugar
¼ tsp cream of tartar
1 tsp vanilla extract
Pinch of salt

For the Chocolate Ganache:

200g dark chocolate (semi-sweet, chips or chopped)
1 cup heavy cream

For the Toasted Marshmallow Topping:

3 egg whites
¾ cup granulated sugar
½ tsp cream of tartar
1 tsp vanilla extract

Instructions

Preheat oven to 180°C (350°F). Grease and line three 8-inch cake pans with parchment.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk sugar, oil, eggs, and yogurt until smooth. Stir in vanilla.
Gradually mix the wet ingredients into the dry. Once combined, slowly stir in boiling water. Batter will be runny — that’s perfect.
Divide batter equally between the pans and bake for 22–26 minutes or until a toothpick comes out clean.
Cool in pans 10 minutes, then transfer to a rack to cool completely.
Mix graham cracker crumbs, sugar, and melted butter until well coated.
Spread on a parchment-lined tray and bake at 180°C (350°F) for 7–8 minutes until lightly golden. Cool and crumble.
Combine egg whites, sugar, cream of tartar, and salt in a heatproof bowl.
Place over a pot of simmering water (double boiler). Whisk constantly until sugar dissolves and mixture is hot (70°C / 160°F).
Transfer to a stand mixer and beat on high for 6–8 minutes until stiff, glossy peaks form.
Mix in vanilla. Set aside.
Heat cream until it begins to simmer. Pour over chocolate.
Let sit 2 minutes, then stir until silky smooth.
Let cool slightly before using — it should be spreadable but not runny.
Repeat the same steps as marshmallow filling using fresh ingredients.
Beat until very stiff peaks form. Set aside.
Place one cake layer on a cake board. Spread a thin layer of ganache.
Add a generous layer of marshmallow filling and sprinkle a third of the graham crunch.
Repeat with second and third layers.
Apply ganache around the sides and top for a smooth coating. Chill the cake for 30 minutes.
Dollop toasted marshmallow topping on top. Swirl it high with a spatula or spoon.
Toast the topping with a kitchen torch until beautifully golden and smoky.

Can I Use Store-Bought Marshmallows In S’mores Cake?

Yes, you can! Here’s how:

Melt and spread: Melt marshmallows and spread them between layers.
Top and toast: Use whole or mini marshmallows on top and toast them.
Mix into batter: Chop and mix small pieces into the cake for a chewy texture.

Can I Make S’mores Cake Ahead Of Time?

Yes, you can prepare it in advance. Here’s how to plan it:

Bake cake layers early: Wrap and store them at room temperature for 1–2 days.
Make frosting the day before: Keep it in the fridge and whip again before use.
Assemble and chill: Put everything together and store in the fridge until ready to serve.

How Do You Toast The Marshmallow Topping Without A Torch?

If you don’t have a kitchen torch, try these:

Broiler method: Place the cake under the oven broiler for 1–2 minutes.
Hot spoon trick: Heat a metal spoon over a flame and lightly touch the topping.
Use a hair dryer (with caution): A hot setting can lightly brown the top.

Can I Use Graham Crackers Inside The Cake Layers?

Yes, you can and it adds a nice crunch. Here’s how:

Whole sheets: Place a full graham cracker sheet between cake and frosting layers.
Crushed crackers: Sprinkle crushed crackers over the frosting for extra texture.
Mix with butter: Make a graham crust layer using butter and sugar.

Does S’mores Cake Need To Be Refrigerated?

Yes, to keep it fresh and safe:

If using marshmallow frosting: It’s best kept chilled.
Chocolate ganache stays firm: Helps the cake hold shape.
Take out before serving: Let it come to room temp for the best texture.

Can I Turn This S’mores Cake Recipe Into Cupcakes?

Yes, it works great as cupcakes! Here’s how:

Use the same batter: Just pour it into cupcake liners.
Layer with crumbs and marshmallow fluff: Use a spoon to add graham and marshmallow in the middle.
Top with ganache and toasted topping: Just like the big cake.

Is It Possible To Make S’mores Cake Without Eggs?

Yes, you can make it egg-free. Use these substitutes:

Unsweetened applesauce: ¼ cup per egg.
Mashed banana: ¼ cup per egg.
Yogurt: ¼ cup per egg (dairy or non-dairy both work).
Egg replacer powder: Follow the instructions on the pack.

Can I Make A No-Bake Version Of S’mores Cake?

Yes, no baking needed! Try this:

Layer crushed graham crackers, melted chocolate, and marshmallow fluff.
Repeat in a dish or mold: Like a lasagna style.
Chill in fridge until firm: About 4 hours or overnight.
Torch or broil top marshmallows: before serving.

How Do I Stop The Marshmallow From Sliding Off The Cake?

Here are some easy ways to fix that problem:

Cool the cake fully before frosting: Warm cake makes marshmallow slide.
Use a thick frosting: Beat your marshmallow until very stiff.
Don’t over-layer: Keep marshmallow frosting in a thin layer so it stays in place.
Chill after frosting: This helps it stick and stay put.