S'mores Cake
Three layers of dark chocolate cake baked on a graham cracker crust, filled with marshmallow creme, and smothered in chocolate ganache.
- Prep Time
- 45 min
- Cook Time
- 35 min
- Total Time
- 1 hr 20 min
- Servings
- 12 servings
I'd had this one on my recipe brainstorm list for a while, but had no idea how to execute it until I started researching what other s'mores cakes looked like. It had to have the three essentials: chocolate, graham crackers, and marshmallow.
I ended up baking three layers of dark chocolate cake right on top of a graham cracker crust, then filled the layers with marshmallow creme and topped the whole thing with chocolate ganache, more marshmallows, and chocolate chunks. Marshmallow creme is incredibly sticky and a little messy to work with between cake layers — but as my best friend pointed out while I was complaining about it, "When have you ever eaten a s'more that wasn't messy?" Fair point.
Ingredients
For the Graham Cracker Crust
- 3 cups graham cracker crumbs
- 1/3 cup light brown sugar
- 1 1/2 cups unsalted butter, melted
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp. vanilla extract
- 1 cup strong brewed coffee
For the Filling
- 2 (7 oz.) containers marshmallow creme
For the Icing
- 1 1/2 lbs. unsalted butter, softened
- 7 cups confectioners' sugar
- 1 tbsp. vanilla extract
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
For the Garnish
- mini marshmallows
- graham crackers
- chocolate bars
Instructions
- 1Combine the graham cracker crumbs, brown sugar, and melted butter, and press evenly into three greased 8-inch cake pans.
- 2Preheat oven to 350°F. Combine the flour, sugar, cocoa, baking powder, baking soda, and salt in a mixing bowl. Add the buttermilk, oil, eggs, vanilla, and coffee, and beat at medium speed for 1-2 minutes, until smooth.
- 3Spoon the batter over the graham cracker crust in each pan. Bake for about 35 minutes, until a toothpick comes out clean.
- 4Cool in the pans for 10 minutes, then turn out onto cooling racks to cool completely.
- 5Beat the butter for the icing at medium-high speed for 3-4 minutes, until light and fluffy. Add the confectioners' sugar and vanilla, and beat for another 3-4 minutes.
- 6Heat the heavy cream for the ganache for 45-60 seconds, until bubbling. Pour over the chocolate chips and whisk until smooth.
- 7To assemble, place one cake layer on a cake stand. Pipe a ring of icing around the top edge to hold in the filling, then spread half a container of marshmallow creme inside the ring in an even layer. Repeat with the second layer.
- 8Place the third layer on top, then cover the top and sides of the cake with the remaining buttercream, reserving a little for decorating.
- 9Spread the ganache over the top, letting it drip down the sides. Chill until the ganache sets, then pipe on any remaining buttercream and garnish with mini marshmallows, graham crackers, and chocolate bars.
- 10Best served immediately; store leftovers in a cake carrier at room temperature for up to 3 days.
Tips
- If you'd rather skip the ooziness of marshmallow creme between the layers, mix it into the buttercream instead for a more evenly distributed marshmallow flavor.
