S’mores Layer Cake Is the Dessert Your Party Guests Will Love
This S’mores Layer Cake is the ultimate way to bring all that gooey campfire goodness straight to your dessert table — no sticks or flames required.
Imagine layers of moist cake stacked high with toasted marshmallow frosting, crushed graham crackers, and drizzles of melty chocolate. It’s rich, indulgent, and every bite tastes like summer memories.
Whether you’re celebrating a birthday, throwing a party, or just craving something extra special, this cake recipe delivers all the nostalgic flavor of s’mores in an impressive, sliceable form.
If you love desserts that wow a crowd and taste amazing, you’re going to be obsessed with this one.
To make the ultimate S’mores Cake, you’ll start with two boxed yellow cake mixes enhanced with graham cracker crumbs. Don’t skip the graham cracker crumbs in the batter. They give the cake a rich, toasty flavor that really brings the s’mores vibe.
Then bake the batter into three fluffy layers.
Toast mini marshmallows under the broiler. Keep an eye on your marshmallows because they go from perfectly toasted to burnt in seconds—stay close!
Beat them with softened butter and powdered sugar to make a fluffy marshmallow buttercream.
Layer the cakes with frosting and hot fudge sauce, then apply a crumb coat and chill for 30 minutes.
After stacking and chilling, the entire cake is coated in more marshmallow frosting and topped with a rich, glossy milk chocolate ganache.
Use a piping bag (or zip-top bag) for a neater ganache drizzle. This gives you more control over how the chocolate flows down the sides.
Finish it off with all the best s’mores-inspired garnishes—graham cracker crumbs, chocolate bars, and plenty of marshmallows. Just be sure to decorate just before serving, since marshmallows can dry out if left out too long—add the garnishes closer to party time for that fresh, gooey look.
Scroll down for the full printable recipe and step-by-step instructions to make this amazing dessert recipe!
Yes! You can bake the cake layers a day or two in advance. Just wrap them tightly in plastic wrap and store at room temperature or in the fridge.
Yes—it gives the frosting that signature toasty, s’mores-like flavor. It’s worth the extra step!
Definitely! You can bake the batter in a 9×13 pan, frost, drizzle with ganache, and decorate on top—less stacking, same great flavor.
Say goodbye to baking fails with this easy-to-follow Baking Troubleshooting Guide!
this Frosting Guide has everything you need to whip up the perfect finish for your cakes, cupcakes, and cookies!
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If you’re craving even more gooey, chocolatey fun, check out these unique s’mores ideas that put a delicious twist on the classic treat!
- Build your own DIY s’mores board with all the fixings for a fun and interactive dessert experience.
- Get that melty, toasty goodness in minutes with these quick and easy air fryer s’mores.
- Make this sweet and creamy S’mores Cheese Ball! It’s a no-bake dip that turns everyone’s favorite campfire treat into a party-ready centerpiece.
- Chocolate cake meets marshmallow filling and graham cracker topping in this S’mores Poke Cake recipe.
- Layered with whipped cream, graham crackers, and chocolate, this chilled s’mores icebox cake is perfect for warm days and no-oven nights!
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
- graham cracker crumbs, hershey bars, graham crackers, mini marshmallows, regular marshmallows for garnish
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!!
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