Can I make this cake ahead of time?

Yes! You can bake the chocolate cake layers a day in advance and store them wrapped in plastic wrap at room temperature. The assembled cake can also be refrigerated for up to three days before serving.

What if I don’t have a kitchen torch for toasting the marshmallows?

You can toast the marshmallows under your oven’s broiler. Place them on a baking sheet and broil for 30-60 seconds, watching closely to prevent burning.

Can I use store-bought frosting instead of making my own?

While store-bought frosting is an option, making your own marshmallow buttercream gives the cake its signature flavor and texture. If using store-bought, mix in marshmallow fluff for a closer match.

Smores Cake - Superb Recipe

Description

This S’mores Chocolate Cake brings the campfire classic indoors with layers of rich, moist chocolate cake, creamy toasted marshmallow frosting, crunchy graham cracker crumbs, and a silky chocolate ganache. Perfect for celebrations or whenever you crave a nostalgic yet decadent dessert.

Ingredients

Scale

Chocolate Cake

2 cups (260g) flour
2 cups (414g) sugar
¾ cup (85g) natural unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240ml) milk
1 cup (240ml) vegetable oil
1½ teaspoons vanilla extract
1 cup (240ml) hot water

Graham Cracker Crunch

¾ cup (100g) graham cracker crumbs (about 6 full sheet graham crackers)
1½ tablespoons (20g) sugar
¼ cup (56g) unsalted butter, melted

Toasted Marshmallow Frosting

1¾ cups (392g) unsalted butter, room temperature
3¼ cups (about 2 jars) marshmallow fluff
6 cups (690g) powdered sugar
1½ cups mini marshmallows

Chocolate Ganache

9 ounces (1½ cups) semi-sweet chocolate chips
¾ cup (180ml) heavy whipping cream

Vanilla Frosting (for Cake Stability)

¾ cup (168g) unsalted butter, room temperature
3 cups (345g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk or cream

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Instructions

Prepare the cake batter: Preheat the oven to 300°F (148°C) and grease three 8-inch cake pans. Line the bottoms with parchment paper. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the eggs, milk, and vegetable oil, mixing until smooth. Stir in the vanilla extract and hot water until fully combined. The batter will be thin. Divide evenly into prepared pans and bake for 30-33 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool completely.
Make the graham cracker crunch: Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter, stirring until evenly coated. Spread the mixture onto a baking sheet and bake for 8-10 minutes until golden and fragrant. Let cool completely.
Prepare the toasted marshmallow frosting: Spread the mini marshmallows on a baking sheet and broil them in the oven for 30-60 seconds until golden brown. Let them cool completely. In a large bowl, beat the butter until smooth. Add the marshmallow fluff and mix well. Gradually add the powdered sugar, beating until smooth and fluffy. Fold in the cooled toasted marshmallows.
Make the chocolate ganache: Place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy whipping cream until it just starts to boil. Pour the hot cream over the chocolate and let it sit for 3-5 minutes before whisking until smooth. Let it cool slightly.
Assemble the cake layers: Place the first cake layer on a serving plate. Pipe a ring of vanilla frosting around the edges to create a barrier for the fillings. Spread a layer of chocolate ganache inside the ring, followed by a layer of marshmallow frosting, then sprinkle graham cracker crunch on top. Repeat the process for the second layer. Add the final cake layer on top and refrigerate the cake for at least 30 minutes to firm up before frosting the exterior.
Frost and decorate the cake: Spread the remaining marshmallow frosting over the entire cake. Press extra graham cracker crumbs along the bottom for texture. Drizzle the remaining chocolate ganache over the top, allowing it to drip down the sides. Garnish with mini marshmallows and toast them with a kitchen torch for the final s’mores effect.

Notes

If you don’t have a kitchen torch, toast the marshmallows under a broiler for 30-60 seconds, keeping a close eye to prevent burning.
Refrigerating the cake for 30 minutes before final frosting helps keep the layers stable.
The cake is best served at room temperature, so let it sit for 15 minutes before slicing if stored in the fridge.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Prep Time: 2 hours
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 1193
Sugar: 133.9g
Sodium: 412.5mg
Fat: 61g
Saturated Fat: 35g
Unsaturated Fat: 22g
Trans Fat: 1g
Carbohydrates: 164.4g
Fiber: 4g
Protein: 6.6g
Cholesterol: 130.1mg