S’Mores Cake

Recipe card photo for s'mores cake.

5 from 1 reviews

This s’mores cake packs all the flavors of your favorite childhood treat with devil’s food cake, graham crackers, and marshmallow frosting.


For the Chocolate Cake: 

  • 1 cup unsweetened cocoa powder, not Dutch Process
  • 1 1/4 cup hot water
  • 3 cups light brown sugar, packed
  • 2 2/3 cups cake flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoons kosher salt
  • 2 sticks plus 2 tablespoons (9 oz) unsalted butter, at room temperature
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cups cold water

For the Graham Cracker Frosting: 

  • ½ cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 tsp vanilla extract
  • ¾ cup graham cracker crumbs (homemade or store-bought)

For the Marshmallow Frosting: 

  • 6 egg whites
  • 1 ½ cups granulated sugar
  • ½ tsp cream of tartar
  • 1 tsp vanilla extract


Make the Chocolate Cakes

Prep your tools. Preheat the oven to 325F. Butter the bottoms and sides for two 8-inch round cake pans. Line the bottom of each pan with a round of parchment paper and grease the paper with PAM.

Make the chocolate mixture. Place the cocoa powder in a medium bowl. Add the hot water and whisk until smooth. Let cool to room temperature.

Combine dry ingredients. In a large mixer bowl, combine the brown sugar, flour, baking soda, and salt. With the mixer on low, blend to mix.

Beat. Add the butter and dissolved cocoa. Beat briefly to blend. Then raise the speed to medium and beat until light and fluffy, about 2 minutes.

Add liquid ingredients. In a medium bowl, whisk the eggs with the vanilla and cold water until blended. Add this liquid to the batter in 3 additions, scraping down the sides well and mixing only to incorporate between additions.

Bake. Divide the batter among the prepared cake pans. Bake for 35-40 minutes, or until a cake tester or wooden toothpick inserted into the center comes out almost clean, with just a few crumbs sticking to the pick.

Cool. Let cool in the pans for 15 minutes. Invert onto wire racks, carefully peel off the paper lines and let cool completely.

Make the Graham Cracker Frosting

Cream butter and cream cheese. Using a mixer on medium speed, beat together butter and cream cheese until light and fluffy.

Add confectioners’ sugar and vanilla extract. Beat until combined and the frosting is smooth.

Add graham cracker crumbs. Mix with a silicone spatula or wooden spoon.

Assemble the Cake

Place the first cake on the serving plate. Spread half of Graham Cracker Frosting on it, using an offset spatula. Cover with the second cake and repeat the process. Top with the third cake.

Make the Marshmallow Frosting.

Place egg whites and granulated sugar in a heat-proof bowl. Place the bowl over a pan with simmering water. Water should not touch the bowl. Constantly stirring with a whisk, heat the mixture until sugar dissolves and the mixture is warm touch.

Add remaining cream of tartar and beat. Remove the bowl from the pan, wipe the bottom of the bowl so it’s not wet, add cream of tartar, and beat the egg/sugar mixture for about 10 minutes with a stand mixer (or about 15 minutes, using a hand mixer) until stiff glossy peaks form.

Add vanilla and mix until combined. Mix gently with a spatula.

Decorate the Cake

Use the frosting immediately to coat the cake. Coat the top and the sides of the cake with marshmallow frosting. Using a spoon, make some beautiful curls on the cake.

Toast with a torch. Use a handheld kitchen torch 


Keywords: s'mores layer cake, s'mores dessert, chocolate cake recipes