You don’t need a campfire to enjoy my Graham Cracker S’mores Cake. It has layers of fluffy and moist graham cracker cake, a toasted marshmallow filling, and it’s covered in a dark chocolate buttercream.
This Graham Crackers S’mores Cake is going to help you feel like it’s summer. I mean, summer is literally around the corner, so get ready with my newest recipe. This cake is SO good!
If you like this recipe, try more like this!
S’more Cake, Ultimate Biscoff Cake, Graham Cracker Cake with Cake Batter Buttercream
Why Make This S’mores Cake?
- Layered cake- This cake has 3, 8 inch layers cake and is big enough to feed 14-18 people, depending on how big your cake slices are, but I wouldn’t blame you at all if you decided to make these slices big!
- Graham cracker layers- Like a s’more, the base of this cake is graham cracker. (Personally my favorite part of any s’more, but I understand that most people might prefer the chocolate or the marshmallow). I used ground up graham cracker crumbs and mixed them right into my cake batter.
- Toasted marshmallow- I use a torch to toast my marshmallows, but only because my oven’s broil feature is non existent, and just dries out my marshmallows instead of browning them. I do have instructions for toasting them both ways in my instructions.
- Chocolate buttercream- I decided to go light on the chocolate flavor because, well, s’mores are mostly graham crackers… in my opinion ;).
- No skills required- If you think that you needs to be a professional, stop it. This cake requires no skill and once you make it, and then taste it, you will never go back to a boxed cake again.
Ingredients you will need
Here are some ingredients that you will need for this recipe that you may not have in your pantry.
- Graham cracker crumbs- I use Keebler Graham Cracker crumbs that come prepackaged. If you don’t want to use those, I have listed how many graham cracker rectangles you will need for this recipe.
- Unsalted butter- You will use a lot of butter. I think a total of 9 sticks of butter. I suggest buying 3 pounds of unsalted butter. (Don’t worry, you won’t use all 3 pounds).
- Ground nutmeg- This just helps the flavor profile of this cake.
- Brown sugar- I always use light brown sugar.
- Eggs- Pull these out 2-4 hours before baking. I use large eggs.
- Buttermilk- I also pull this out 2-4 hours before baking. I try to find high fat buttermilk, but any kind of buttermilk will work.
- Large marshmallows- Small marshmallow will do, but I highly suggest using the big ones.
- Marshmallow fluff- I use one whole jar of it!
- Dark chocolate wafers- My favorite brand is Ghirardelli, but any high quality brand will work.
Step by step instructions – S’more Cake
STEP 1: Make the crust. Make the crust by mixing the butter, sugar, and graham cracker crumbs. Bake them at 325 for 10 minutes.
STEP 2: Cream the butter and sugar. Cream the butter and the sugar on high for 5 minutes. It should lighten up in color.
STEP 3: Add the eggs. Add them in one at a time, scraping the sides and the bottom of the bowl after each addition.
STEP 4: Add the dry ingredients. Add the dry ingredients, alternating with the buttermilk.
STEP 5: Pour into prepared crust. I used about 19 ounces in each pan. If you don’t have a kitchen scale, just eyeball it.
STEP 6: Bake. Bake for 30-35 minutes.
STEP 7: Toast marshmallow filling. Toast the marshmallows and allow them to cool completely.
STEP 8: Make the marshmallow filling. Make the filling by combining and beating the filling ingredients together.
STEP 9: Make the chocolate buttercream- To prevent chunks I make a ganache out of the chocolate and the cream and then I combine it with the butter. I beat them together on high, and then add the powdered sugar, salt, and vanilla.
STEP 10: Assemble the cake- For all my tips and tricks on cake assembly, head over to my instagram. I have so many posts about how I assemble my cakes. If you want text instead of video, I give detailed instructions below.
Assembly
- Level your cakes with a cake leveler, if needed.
- Place the first cake layer on a cake board with the graham cracker layer on the bottom. Gently and evenly spread around ¼ cup of the chocolate buttercream around the cake layer. Pipe a rim of chocolate around the edge of the cake.
- Spread half of the marshmallow filling into the piped chocolate ganache.
- Repeat with the second layer of cake.
- Place your final cake layer, with the graham cracker layer on the bottom, on top of the second layer of filling.
- Apply a thin layer of the chocolate buttercream around the entire cake and freeze the cake for 10 to 15 minutes.
- Once the crumb coat is set, finish frosting and decorating the cake with the remaining chocolate buttercream.
Decorating the cake
I used a drip when I decorated this cake, which is totally optionally, but I highly recommend it.
I also made my own marshmallows… Crazy? Maybe. Worth it? YES! They were so much fun to make and to toast myself! You can find the recipe I used here. You will be happy to know that they don’t require any butter!
Storing your Cake
If I am dividing my Graham Cracker S’mores cake making into multiple days, I bake my cake layers, cool them, and wrap them with plastic wrap and store them in the fridge or the freezer. This help reduce crumbs and makes it so the layers don’t slide around when decorating. They can be stored in the fridge for 3-5 days.
Freezing
If you want to make the entire cake ahead of time, you can freeze the decorated cake by simply chilling it and then wrapping it with plastic wrap. If you want to store it for longer than a few days, put a layer of aluminum foil over the plastic wrap. It can be stored like this in the freezer for up to 6 months. Once you are ready to serve the cake, pull it out of the freezer and place it in the fridge to thaw to help decrease condensation.
If you need some other recipes to try, here are some great ones:
Brown Butter Blueberry Cookies, Brown Butter Chocolate Chip Blondies
Sarah G says
This cake was unbelievable. It was so tender a moist, and tasted better than a s’mores in my opinion.
Mk says
Looks good. What size jar are you using of marshmallow fluff? 7oz?
Molly Murphy says
Hi! Yes, i used the 7 ounce. I will add that to ingredient list.