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Ultimate S'mores Layer Cake

A show-stopping dessert featuring moist dark chocolate cake layered with fluffy marshmallow creme, toasted graham cracker crunch, and topped with rich chocolate ganache and fire-roasted marshmallows.
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake Layers
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs large, room temp
  • 1 cup buttermilk room temp
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee or boiling water
Graham Cracker Crunch
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp light brown sugar
  • 1 pinch salt
Marshmallow Creme Filling
  • 1 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 7 oz marshmallow cream fluff
  • 1 tsp vanilla extract
Chocolate Ganache & Topping
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream
  • 1 bag large marshmallows for topping

Equipment

  • Three 8-inch round cake pans
  • Stand Mixer or Hand Mixer
  • Kitchen butane torch (optional)
  • Wire cooling racks

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
  2. Whisk dry cake ingredients together. In a separate bowl, mix wet ingredients (except coffee). Combine wet and dry, then slowly whisk in hot coffee until smooth.
  3. Divide batter into pans and bake 25-30 minutes. Let cool completely.
  4. Mix graham cracker crumbs, melted butter, brown sugar, and salt. Bake at 350°F for 8-10 minutes to toast. Cool completely.
  5. Beat softened butter, powdered sugar, marshmallow cream, and vanilla until fluffy to make the filling.
  6. Assemble the cake: Layer chocolate cake, marshmallow filling, and graham crunch. Repeat, then top with final cake layer and crumb coat. Chill.
  7. Make ganache by pouring hot cream over chocolate chips. Let sit, then whisk until smooth. Cool slightly.
  8. Drip ganache over the chilled cake. Top with large marshmallows and use a kitchen torch to toast them until golden and charred.

Notes

Use a hot, dry knife to slice the cake cleanly. The graham crunch is baked to prevent it from getting soggy inside the cake layers.