Take your love for this classic campfire treat to the next level by baking it into cake form! This S’Mores Layer Cake recipe is easy to follow and yields a cake that is moist, fluffy, and packed with s’mores flavor.
Take your love for this classic campfire treat to the next level by baking it into a delicious layer cake?
A layer cake made with graham crackers, chocolate, and marshmallows? That’s just what the best S’Mores layer cake recipe is! The key to getting that perfect s’mores taste is in the filling and frosting.
If you’re looking for a decadent and delicious layer cake recipe, look no further than this easy SMores Cake recipe. This great dessert is easy to follow and yields a delicious, moist cake.
This delicious cake is perfect for any occasion, whether you are looking for the perfect summer dessert or a cake for special occasions. You’ll have a show-stopping cake that will impress your guests and satisfy your sweet tooth.
How to Make the Ultimate S’Mores Cake
Ingredients
- 2 boxes (15.25 ounce) yellow cake mix
- 2 cups graham cracker crumbs
- 2 cups water
- 1 ⅓ cups vegetable oil
- 6 eggs
- (11.75 -12 ounce) jar of hot fudge
- 4 sticks (2 cups) unsalted butter, softened
- 2 pounds powdered sugar
- 4 cups mini marshmallows
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- Garnish, graham cracker crumbs, chocolate bars, graham crackers, mini marshmallows, regular marshmallows.
Directions
Preheat the oven to 350 degrees.
Lightly grease three 8 inch cake pans.
In a large mixing bowl combine the 2 cake mixes, graham cracker crumbs, water, oil and eggs.
Whisk until smooth and all combined.
Divide the cake batter evenly between the 3 prepared cake pans.
Bake at 350 for 20-25 minutes or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 5 minutes before transferring from the pans to a cooling rack.
Cool the cakes completely.
Meanwhile prepare the toasted marshmallow frosting.
Turn your oven to broil.
Line a baking sheet with foil and spray with non-stick spray.
Spread out the 4 cups of mini marshmallows on the baking sheet in a single layer.
Place the marshmallows under the broiler.
Do not take your eyes off the marshmallows while they are under the broiler. It will only take the tops of the marshmallows a minute to get toasted.
Remove the marshmallows from the oven and immediately add to a large mixing bowl.
To the bowl add your softened butter and using an electric mixer whip the butter and marshmallow together.
Next carefully add the powdered sugar a little at a time.
Once all the sugar is added, whip the frosting for 5-7 minutes until light and fluffy.
Next prepare to frost your cake. Read this guide on Cake Decorating before starting.
Place a cake layer onto your serving plate or cake plate.
Frost the top of that layer with a layer of the marshmallow buttercream.
Top that with half of the hot fudge sauce. The buttercream and the fudge sauce will mix a little and that’s okay.
Repeat with the next layer.
Place the final layer on top and frost your cake with a crumb coat along the outside of the cake. Chill the cake for 30 minutes.
Frost the entire cake with the marshmallow buttercream. If you like you can reserve some frosting and pipe a bit on the top for decoration.
To make the milk chocolate ganache, in a small microwave safe bowl warm your heavy whipping cream in 30 second increments until hot.
Add your chocolate chips to the cream and let sit for 5 minutes before whisking together. Whisk until smooth and glossy.
Let the ganache cool slightly and drizzle it around the top of the cake to drip down the sides of the cake. You can also use a piping bag or ziploc bag with the tip snipped for this.
Sprinkle a graham cracker crumble around the bottom half of the cake. Then decorate the top with graham crackers, hershey bars and more marshmallows.
Serve!!
Tips and Tricks
- Store leftovers in the fridge for 3-5 days.
- While you can crush your own graham crackers in a food processor, you can buy graham cracker crumbs in the baking section of most stores. If you do crush your own they need to be finely crushed.
- You can skip making the ganache and just use more hot fudge, it will be equally as delicious!
- This can also be made into cupcakes or a 9×13 cake, just use one cake mix, 1 cup of graham cracker crumbs, 1 cup of water, ⅔ cup of oil and 3 eggs. Then just put the hot fudge on top of your baked cupcakes or 9×13 cake and then frost with the marshmallow frosting.
I love a good s’mores dessert! Check out our other favorite S’mores Desserts:
S'Mores Layer Cake Recipe
Ingredients
- 2 boxes (15.25 ounce) yellow cake mix
- 2 cups graham cracker crumbs
- 2 cups water
- 1 ⅓ cups vegetable oil
- 6 eggs
- (11.75 -12 ounce) jar of hot fudge
- 4 sticks (2 cups) unsalted butter, softened
- 2 pounds powdered sugar
- 4 cups mini marshmallows
- 1 cup semisweet chocolate chips
- 1 cup heavy whipping cream
- Garnish, graham cracker crumbs, hershey bars, graham crackers, mini marshmallows, regular marshmallows.
Instructions
Preheat oven to 350 degrees.
Lightly grease three 8 inch cake pans.
In a large mixing bowl combine the 2 cake mixes, graham cracker crumbs, water, oil and eggs.
Whisk until smooth and all combined.
Divide the batter evenly between the 3 pans.
Bake at 350 for 20-25 minutes or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 5 minutes before transferring from the pans to a cooling rack.
Cool the cakes completely.
Meanwhile prepare the buttercream.
Turn your oven to broil.
Line a baking sheet with foil and spray with non-stick spray.
Spread out the 4 cups of mini marshmallows on the baking sheet.
Place the marshmallows under the broiler.
Do not take your eyes off the marshmallows while they are under the broiler. It will only take them a minute to get toasted.
Remove the marshmallows from the oven and immediately add to a large mixing bowl.
To the bowl add your softened butter and using an electric mixer whip the butter and marshmallow together.
Next carefully add the powdered sugar a little at a time.
Once all the sugar is added, whip the frosting for 5-7 minutes until light and fluffy.
Next prepare to frost your cake.
Place a cake layer onto your serving plate or cake plate.
Frost the top of that layer with a layer of the marshmallow buttercream.
Top that with half of the hot fudge sauce. The buttercream and the fudge sauce will mix a little and that's okay.
Repeat with the next layer.
Place the final layer on top and frost the whole cake with the marshmallow buttercream. If you like you can reserve some frosting and pipe a bit on the top for decoration.
In a small microwave safe bowl warm your heavy whipping cream in 30 second increments until hot.
Add your chocolate chips to the cream and let sit for 5 minutes before whisking together. Whisk until smooth and glossy.
Let the ganache cool slightly and drizzle it around the top edge. You can also use a piping bag or ziploc bag with the tip snipped for this.
I like to take some graham cracker crumbs and sprinkle them around the bottom half of the cake. I then decorate the top with graham crackers, hershey bars and more marshmallows though this is optional.
Serve!!
Notes
Store leftovers in the fridge for 3-5 days.
While you can crush your own graham crackers you can buy graham cracker crumbs in the baking section of most stores. If you do crush your own they need to be finely crushed.
You can skip making the ganache and just use more hot fudge, it will be equally as delicious!
This can also be made into cupcakes or a 9x13 cake, just use one cake mix, 1 cup of graham cracker crumbs, 1 cup of water, ⅔ cup of oil and 3 eggs. Then just put the hot fudge on top of your baked cupcakes or 9x13 cake and then frost with the marshmallow frosting.