Decadent S’mores Cake: A Layered Treat with Marshmallow Fluff and Graham Cracker Crunchies
This rich S’mores Cake blends layers of chocolate cake, marshmallow fluff, graham cracker crunchies, and silky chocolate ganache for a gooey, nostalgic dessert that’s perfect for summer gatherings. No-bake assembly and full campfire flavor, all in a fancy cake.
- Prep Time: 35
- Cook Time: 25
- Total Time: 60
- Yield: 12 servings 1x
- Category: quick
- Method: Baking and No-bake assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Cake Layers:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp salt
Mustard and Pickle Fix:
2 large eggs
1 cup milk
1 cup vegetable oil
1 1/2 tsp vanilla extract
1 cup hot water
Graham Cracker Crunch Task:
3/4 cup graham cracker crumbs
1 1/2 tbsp granulated sugar
1/4 cup unsalted melted butter
Toasted Marshmallow Frosting:
1 3/4 cups unsalted butter (room temperature)
3 1/4 cups marshmallow fluff
6 cups powdered sugar
1 1/2 cups mini marshmallows
Chocolate Ganache:
9 oz semi-sweet chocolate chips
3/4 cup heavy whipping cream
Vanilla Frosting:
3/4 cup unsalted butter
3 cups powdered sugar
1 tsp vanilla extract
1 tbsp milk or cream
Instructions
1. Prepare Chocolate Cake Layers:
Whisk flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
Add eggs, milk, oil, vanilla extract, and hot water. Mix until smooth.
Pour into prepared cake pans and bake at 350°F (180°C) for 22-25 minutes or until a toothpick comes out clean.
Cool completely before assembling.
2. Make Graham Cracker Crunch Task:
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Set aside.
3. Prepare Vanilla Frosting:
In a bowl, whip butter until creamy. Gradually add powdered sugar, one cup at a time, while mixing. Stir in vanilla extract and milk or cream until smooth. Refrigerate until firm.
4. Prepare Marshmallow Frosting:
Beat butter and marshmallow fluff until light and fluffy. Gradually add powdered sugar, then fold in mini marshmallows for crunch.
5. Prepare Chocolate Ganache:
Heat whipping cream until very hot but not boiling. Pour over chocolate chips and let sit for 1-2 minutes. Stir until smooth and glossy.
6. Assemble the Cake:
Using the vanilla frosting as a base layer for stability, layer the chocolate cake, graham cracker crunch, marshmallow frosting, and repeat.
Finish by drizzling the chocolate ganache on top for a beautiful finish.
Notes
To achieve a campfire finish, lightly toast marshmallows in an oven or with a kitchen torch before placing them on the ganache as a topping.
For a festive touch, press crushed graham crackers around the edge or sprinkle extra mini marshmallows atop the ganache.
Store in the refrigerator for up to 3 days.
If you don’t own a stand mixer, a hand mixer will work well for the frosting preparations.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 60g
- Sodium: 260mg
- Fat: 34g
- Saturated Fat: 21g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg