Ultimate Pumpkin S’mores Cake: Your Go-To Fall Dessert Masterpiece

Get ready for a dessert that perfectly blends the cozy flavors of fall with the nostalgic charm of a campfire classic! This **Pumpkin S’mores Cake** is a truly sensational creation, featuring a rich graham cracker crust, incredibly moist spiced pumpkin cake layers, a luscious toasted marshmallow filling, decadent dark chocolate ganache, and a smooth chocolate buttercream. Each bite is a symphony of textures and tastes, making it an absolute must-try for any pumpkin or s’mores enthusiast.

This Pumpkin S’mores cake has been on my radar for quite a while, eagerly awaiting its moment in the spotlight! Even if the weather in Chicago holds onto summer temperatures, this cake allows us to embrace those beloved autumn flavors while still enjoying a touch of warmth and sweetness. It’s a dessert that transcends seasons, bringing joy with its buttery graham cracker crust, tender pumpkin spice layers, exquisitely toasted marshmallow, a deeply rich dark chocolate ganache, and a silky dark chocolate buttercream. While it features multiple delightful components, trust me when I say, every single bite is absolutely worth the effort!

Looking for more delightful pumpkin recipes to celebrate the season? Explore these favorites:

• Easiest Fall Pumpkin Brookies
• The Ultimate Pumpkin Oreo Cake
• The Great Pumpkin Biscoff Cake

Why You’ll Absolutely Love This Pumpkin S’mores Cake

This isn’t just any fall dessert; it’s an experience! Here are the compelling reasons why this Pumpkin S’mores Cake should be at the top of your baking list:

• Layered Cake Versatility: This recipe is incredibly adaptable. Whether you prefer a grand three-layer 8-inch cake, a convenient 9×13 inch sheet cake, or even a smaller 9×9 inch batch by halving the recipe, this cake delivers consistent deliciousness. It’s perfect for any occasion, big or small.
• Irresistible Pumpkin Flavor Fusion: The combination of earthy pumpkin spice and classic s’mores elements is a match made in dessert heaven. The warmth of pumpkin perfectly complements the smoky sweetness of marshmallow and rich chocolate, creating a unique and unforgettable flavor profile that truly captures the essence of autumn.
• Authentic Toasted Marshmallow Goodness: Forget bland marshmallow. This recipe guides you through toasting marshmallows yourself, either with a kitchen torch or in your oven. This crucial step develops that distinctive nutty, slightly burnt, and gooey flavor that defines a true s’more, elevating the filling to a whole new level of deliciousness.
• Convenient Make-Ahead Option: Don’t feel overwhelmed by the layers! This cake is designed to be made over one to two days. Prepare all your individual components—the crust, cake layers, ganache, and marshmallow filling—on the first day, and then enjoy a stress-free assembly process on the second. This approach makes baking an elaborate cake much more manageable.
• Uncompromising Dark Chocolate Quality: The secret to truly outstanding chocolate elements lies in the quality of your ingredients. I’ve found that Hu Chocolate brand baking chips are unparalleled. Their deep, rich flavor and smooth texture make them my absolute favorite for baking, ensuring your ganache and buttercream are exceptionally delicious.

Essential Grocery Store Checklist for Your Pumpkin S’mores Cake

Before you dive into baking this incredible Pumpkin S’mores Cake, it’s wise to double-check your pantry for these key ingredients. While many staples might be on hand, some items are crucial for the distinct flavor and texture of this recipe. For a complete list of all ingredients and precise measurements, make sure to consult the detailed recipe card below!

• Graham Cracker Crumbs: The foundation of our s’mores experience! For the buttery graham cracker crust, you’ll need finely ground graham crackers. You can easily make your own by pulsing whole graham crackers in a food processor, or for convenience, readily available store-bought graham cracker crumbs work perfectly.
• Pumpkin Puree: This is non-negotiable for authentic pumpkin flavor. Ensure you pick up pure pumpkin puree from the baking aisle, *not* pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the delicate balance of flavors in our cake.
• Marshmallow Fluff: An essential component for that signature gooey, sweet, and stretchy marshmallow filling. Check your local grocery store’s baking or condiment aisle. Having this on hand ensures the filling comes together smoothly.
• Dark Chocolate Chips or Wafers: Quality chocolate makes all the difference in the ganache and buttercream. My personal favorite and strong recommendation are Hu Baking Chips. Their rich, deep flavor profile truly elevates the chocolate elements of this cake.
• Heavy Whipping Cream: Crucial for creating a silky-smooth and rich chocolate ganache. Make sure to have a fresh carton in your fridge, as it provides the necessary fat content for the ganache’s luxurious texture.
• Pumpkin Pie Spice: While many of us have this blend during fall, confirm you have it or pick up a jar. It’s key to the warm, aromatic layers of the pumpkin cake. If you don’t have a pre-made blend, you can create your own with cinnamon, nutmeg, ginger, and cloves.
• Cardamom: This often-overlooked spice adds a wonderfully fragrant and slightly citrusy note to the cake layers, subtly enhancing the overall pumpkin flavor. It’s worth seeking out if it’s not a regular in your spice rack.
• Ground Ginger and Nutmeg: These individual spices contribute to the complex and comforting warmth of the pumpkin cake. Double-check your spice collection to ensure you have fresh, potent versions on hand for the best results.

Expert Baking Tips for a Flawless Pumpkin S’mores Cake

Crafting a multi-layered cake might seem daunting, but with these expert tips, you’ll achieve a bakery-worthy Pumpkin S’mores Cake with confidence. Remember to consult the full recipe card below for detailed instructions!

• Read the Recipe Thoroughly: This cannot be stressed enough. Before you even pull out your mixing bowls, take the time to read the entire recipe from start to finish. This helps you understand the flow, anticipate steps, and ensure you have every ingredient and piece of equipment ready.
• Prioritize High-Quality Chocolate: For the ganache especially, the quality of your dark chocolate is paramount. It will significantly impact the final flavor and smooth texture. My top recommendation is Hu Baking Chips – their exceptional taste makes all the difference! Don’t forget to use code: **CAKEBABE20** for 20% off your purchase!
• Embrace Room Temperature Ingredients: Ingredients like eggs and butter blend together much more smoothly and evenly when they are at room temperature. This creates a more stable emulsion, resulting in a cake with a finer crumb and a more consistent, tender texture. Plan ahead and take them out of the fridge an hour or two before you begin.
• Achieve Perfectly Even Cake Layers: For a professional-looking cake, even layers are key. The best way to ensure this is to use a kitchen scale to divide your cake batter equally among the prepared pans. This promotes uniform baking and makes stacking and frosting much easier.
• Master Proper Mixing Techniques: When combining your dry and wet ingredients for the cake batter, mix only until just combined. Overmixing develops gluten too much, which can lead to a dense, tough, and dry cake. Stop as soon as you no longer see streaks of dry flour.
• Allow for Adequate Layer Cooling: Patience is a virtue in baking! Let your cake layers cool in their pans for at least 20 minutes after baking. This allows them to firm up slightly, reducing the risk of breakage when you invert them onto a wire rack to cool completely.
• Chill Your Cake Layers: This tip is a game-changer! Chilling the cooled cake layers, ideally overnight or for several hours in the fridge (wrapped tightly in plastic wrap), significantly improves their texture and makes them much easier to handle, stack, and frost without tearing.
• Ensure Even Filling and Frosting Application: For a beautiful finish, use an offset spatula or a cake scraper to spread your fillings and frosting evenly. Periodically step back and look at your cake at eye level to check for straight sides and even layers. Practice makes perfect!
• Don’t Skip the Crumb Coat: A thin layer of frosting applied to the entire cake before the final layer is called a “crumb coat.” Its purpose is to trap any loose cake crumbs, preventing them from mixing into your final, pristine layer of frosting. This step is essential for a polished, professional appearance.

Achieving Perfect Chocolate Buttercream: Key Tips

The chocolate buttercream is the crowning glory of this cake. Follow these tips for a smooth, fluffy, and perfectly flavored frosting:

• Sift Your Powdered Sugar: This simple step is vital for lump-free, silky-smooth buttercream. Powdered sugar often clumps, and sifting ensures a perfectly uniform texture in your frosting.
• Add Sugar Gradually: To avoid a messy kitchen and ensure thorough incorporation, add your sifted powdered sugar slowly, one cup at a time, to the butter mixture. Start on low speed until just combined before increasing the speed.
• Insist on Pure Vanilla Extract: Artificial vanilla pales in comparison to pure vanilla extract. Use the real deal for a rich, authentic flavor that complements the chocolate and pumpkin beautifully.
• Beat the Butter Generously: Before adding any other ingredients, beat your room-temperature butter on medium-high speed for several minutes until it’s light, fluffy, and pale in color. This incorporates air, making your buttercream incredibly light.
• Scrape Down the Bowl Frequently: Buttercream ingredients can stick to the sides and bottom of your mixing bowl. Stop your mixer periodically and use a rubber spatula to scrape everything down, ensuring all components are evenly blended for a consistent texture.
• Incorporate Room Temperature Ganache: When adding the chocolate ganache to your buttercream, make sure it has cooled completely to room temperature. Adding warm ganache can melt the butter in your buttercream, resulting in a soupy, greasy mess.

Molly’s Kitchen Essentials: Tools for Baking Success

Having the right tools can make all the difference in your baking journey. Here are some of my favorite kitchen essentials that I rely on for making impressive cakes like this Pumpkin S’mores masterpiece:

• Electric Stand Mixer: A powerful stand mixer is invaluable for effortlessly creaming butter and sugar, whisking eggs to fluffy perfection, and whipping up light, airy buttercreams. It saves time and arm strength!
• Cake Pans (Three 8-inch round pans): Investing in good quality, even-heating cake pans is crucial for perfectly baked layers. Three 8-inch pans are ideal for creating a tall, impressive layered cake.
• Parchment Paper: Essential for preventing sticking and ensuring your cake layers release cleanly. I recommend having both sheet pan size and pre-cut round cake pan liners for convenience.
• Offset Spatula: This is your secret weapon for flawlessly spreading fillings and frosting. Its angled blade allows for smooth, even application, making crumb coating and final frosting a breeze.
• Kitchen Torch: For that authentic toasted marshmallow flavor and appearance, a kitchen torch is indispensable. It gives you precise control over browning, creating that perfectly charred exterior without burning the whole marshmallow. If you don’t have one, this is the one I love and recommend!
• Microwave-Safe Bowls: Perfect for melting chocolate for ganache or gently heating cream without scorching. Look for bowls specifically designed for microwave use to ensure safety and even heating.
• Cake Board: A sturdy cake board provides stability when assembling, transporting, and serving your finished cake. It makes handling a delicate layered cake so much easier.
• Measuring Cups and Spoons: Accurate measurements are crucial in baking. A reliable set of measuring cups and spoons ensures precision, leading to consistent and delicious results every time.

Frequently Asked Questions About This Pumpkin S’mores Cake

Got questions about making this delightful dessert? Here are some common inquiries I’ve received regarding this Pumpkin S’mores Cake recipe, along with my expert answers!

Can I Bake This in a Sheet Pan?

Absolutely, yes! If you prefer a less intricate presentation or are serving a crowd, this recipe can be baked in a 9×13 inch sheet pan. You’ll need to increase the baking time by approximately 10 minutes. Also, to prevent an overly rich outcome, I recommend halving the amount of chocolate buttercream for a sheet cake version.

Can I Substitute Pumpkin Pie Filling for Pumpkin Puree?

No, it’s very important not to substitute pumpkin pie filling for pure pumpkin puree. Pumpkin pie filling contains added sugars, spices, and sometimes other ingredients that will significantly alter the flavor profile and moisture content of the cake. Pure pumpkin puree provides a concentrated, natural pumpkin flavor that is essential for this recipe’s balance.

Can I Make the Cake Layers in Advance?

Yes, making the cake layers in advance is a fantastic way to break up the baking process and make assembly day much easier! Once your cake layers are completely cooled, wrap them tightly in plastic wrap to prevent them from drying out. They can be stored in the refrigerator overnight, or for longer storage (up to 6 months), place them in the freezer. Thaw frozen layers in the refrigerator before bringing them to room temperature for assembly.

Storing and Freezing Your Pumpkin S’mores Cake for Future Enjoyment

To ensure your delicious Pumpkin S’mores Cake remains fresh and flavorful for as long as possible, proper storage is key. Whether you plan to enjoy it within a few days or save it for a special occasion, here’s how to best store and freeze your cake.

Storing in the Refrigerator

For short-term storage, wrap the Pumpkin S’mores Cake tightly in plastic wrap or place it in an airtight cake container. This will prevent it from drying out and absorbing any unwanted odors from your refrigerator. Stored correctly, the cake will remain fresh and delicious in the refrigerator for up to 5 days. For the best taste and texture, allow the cake to come to room temperature for about 30-60 minutes before serving.

Freezing for Long-Term Storage

This cake freezes wonderfully, allowing you to enjoy a slice of fall comfort months down the line! First, ensure the cake is completely cooled and fully assembled. For best results and to prevent freezer burn, wrap the entire cake (or individual slices) tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Then, place the well-wrapped cake in an airtight, freezer-safe container or a heavy-duty freezer bag. It can be stored in the freezer for up to 6 months. When you’re ready to enjoy, transfer the frozen cake to the refrigerator and allow it to thaw slowly overnight. Once thawed, bring it to room temperature for optimal flavor and texture before serving.

Did you love this recipe or have any questions about baking your own Pumpkin S’mores Cake? Please **LEAVE A 5 STAR REVIEW AND A COMMENT** below! Your feedback helps me create more delicious content for you. Don’t forget to follow me on Instagram, Pinterest, and TikTok, where I share so many fun baking adventures and tips!

For even more delightful pumpkin-related recipes to satisfy your fall cravings, check these out:

• The Best Pumpkin Marshmallow Blondies
• The Best Pumpkin Snickerdoodle Blondies
• The Most Splendid Caramel Pumpkin Sheet Cake

Recipe

Pumpkin S’more Cake

Molly Murphy

A graham cracker crust, spiced pumpkin cake, toasted marshmallow filling, chocolate ganache, and a chocolate buttercream.

5 from 3 votes

Print Recipe
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Course Dessert

Cuisine Cake

Servings 16 slices

Ingredients

 

 

For the Graham cracker crust

• 2 cups finely ground graham crackers about 18 full rectangular crackers pulverized I used Keebler’s graham cracker crumbs
• ½ cup unsalted butter melted
• ⅓ cup granulated sugar

For the cake layers

• 1 ¼ cups granulated sugar
• 1 cup light brown sugar packed
• 5 large eggs room temperature
• 1 cup vegetable oil
• 2 teaspoons pure vanilla
• 2 cups pumpkin purée not pumpkin pie filling
• 3 cups all-purpose flour
• 2 Tablespoons baking powder
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon cardamon
• 3 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

For the marshmallow filling

• 20 large white marshmallows
• 1 cup powdered sugar
• ¾ cup unsalted butter at room temperature
• 1 jar marshmallow fluff 7 ounce bottle
• ¾ teaspoon vanilla extract’

For the ganache filling

• 1 ½ cups dark chocolate chips or wafers
• ¾ cup heavy whipping cream

For the chocolate buttercream

• 2 cups unsalted butter
• 5 cups powdered sugar measured and sifted
• 1 teaspoon pure vanilla extract
• half of the ganache made from above
• ¼ teaspoon salt

Instructions

 

For the Graham cracker crust

• Preheat your oven to 350 degrees F (175 C). Spray three 8-inch round cake pans with non-stick cooking spray and then line the bottoms with parchment paper. Spray again. Set aside.
• In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. With a rubber spatula, mix until all the graham cracker crumbs are thoroughly combined with the melted butter. The mixture should resemble wet sand and easily stick together when pressed.
• Divide the graham cracker mixture evenly between the three prepared cake pans. Using your hand or the back of a spoon, press the mixture down firmly and evenly into the bottom of each pan (approximately ¾ cup per pan).
• Bake the crusts for 10 minutes until lightly golden and fragrant. Remove from the oven and let cool completely while you prepare the cake layers.

For the Pumpkin Cake Layers

• Lower your oven temperature to 325 degrees F (160 C). In a medium-sized bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, ground cardamom, ground cinnamon, ground ginger, ground nutmeg, and salt until thoroughly combined. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the granulated sugar, light brown sugar, and room temperature eggs on medium speed. Beat for about 5 minutes, until the mixture is light in color and fluffy.
• Add the vegetable oil and pure vanilla extract to the sugar-egg mixture. Beat on medium speed for about 30 seconds until fully incorporated. Next, add the pumpkin puree and mix on low speed until just combined, about another 30 seconds. Do not overmix.
• With the mixer on the lowest speed, gradually add the dry ingredients mixture to the pumpkin/egg mixture. Mix until just combined and no streaks of flour remain. Be careful not to overmix.
• Evenly distribute the pumpkin batter over the baked and cooled graham cracker crusts in each of the three pans. For even layers, I recommend weighing the batter, aiming for approximately 20 ounces in each 8-inch cake pan. Use the back of a spoon or an offset spatula to gently smooth the batter for flat baking.
• Bake for 35-38 minutes, or until a wooden toothpick inserted into the center of the cakes comes out with only a few moist crumbs attached (mine took approximately 37 minutes).
• Once baked, allow the cakes to cool in their pans for 20 minutes. This helps them firm up and prevents breakage. After 20 minutes, carefully invert them onto a wire rack to finish cooling completely to room temperature.
• Once at room temperature, wrap each cake layer tightly in plastic wrap. For best results and easier assembly, chill them in the refrigerator overnight. (They will last up to 5 days wrapped in the fridge, or up to 6 months in the freezer.)

For the Ganache Filling

• In a microwave-safe bowl, heat the dark chocolate chips or wafers for 30 seconds. Stir well, then heat for another 30 seconds. The chocolate may not be fully melted yet, but this initial heating helps it melt more smoothly when the cream is added.
• In a separate microwave-safe bowl, heat the heavy whipping cream until it is nearly boiling and steaming, but do not let it boil over. Pour the hot cream over the slightly warmed chocolate. Let it sit undisturbed for 2 minutes, then stir gently from the center outwards until completely smooth and emulsified. If there are still small chunks, heat for an additional 15 seconds and stir again. Set aside to cool completely to room temperature before using. This is crucial for successful assembly.
• You will use half of this cooled ganache for the cake filling and the other half for the chocolate buttercream.

For the Toasted Marshmallow Filling

• Prepare your marshmallows for toasting. Arrange the 20 large white marshmallows on a cookie sheet lined with aluminum foil (DO NOT use parchment paper for broiling, as it can burn). If using a kitchen torch (my preferred method), arrange marshmallows in rows (e.g., 5 rows of 4 marshmallows). Torch one side until deeply golden brown or slightly charred for that authentic s’mores flavor. Flip the marshmallows and repeat the toasting process on the other side.
• If using an oven broiler: Place the prepared cookie sheet on the middle rack of your oven. Broil the marshmallows until the tops are golden brown, about 30-60 seconds. Broilers can be very powerful, so watch them *very* closely to prevent burning. Remove the pan, gently turn the marshmallows over, and broil the other side until golden brown.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter, marshmallow fluff, and powdered sugar on low speed until combined and smooth. Add the vanilla extract and increase the speed to medium-high, beating for about 2 minutes until light and fluffy.
• Scrape down the sides and bottom of the bowl. Add the cooled toasted marshmallows to the mixture. Beat on medium speed for an additional 2 minutes, until the marshmallows are well incorporated and the filling is fluffy.

For the Chocolate Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter on medium-high speed for about 2 minutes until it is light and fluffy.
• Add half of the completely cooled chocolate ganache mixture to the butter. Scrape down the sides and bottom of the bowl with a rubber spatula, then beat on medium speed for 1 more minute until fully incorporated and smooth.
• Gradually add the sifted powdered sugar, pure vanilla extract, and salt to the buttercream. Mix on low speed until combined, then increase the mixer speed to medium-high and beat for 3 minutes until the buttercream is light, fluffy, and perfectly smooth.

Assembly

• Place the first chilled cake layer onto a cake board or serving plate, ensuring the graham cracker crust is on the bottom. Using a piping bag fitted with a round tip (or simply a spoon), pipe a rim of chocolate buttercream around the very edge of the cake layer. This creates a dam for the filling.
• Spread half of the toasted marshmallow filling evenly within the buttercream rim. Use the back of a spoon or an offset spatula to smooth it out.
• Drizzle or spread approximately ⅓ cup of the remaining cooled ganache over the marshmallow filling. Place the cake in the freezer for 10 minutes to firm up the layers, which makes subsequent stacking easier.
• Carefully place the second chilled cake layer on top of the first, again with the graham cracker crust facing down. Repeat the process: pipe a buttercream rim, spread the remaining half of the marshmallow filling, and then spread another ⅓ cup of ganache. Return to the freezer for another 10 minutes.
• Place your final chilled cake layer on top of the second layer of filling, graham cracker side down.
• Apply a thin, even layer of the chocolate buttercream around the entire cake – this is your “crumb coat.” This layer traps any loose crumbs, creating a smooth canvas for your final frosting. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is firm, apply the remaining chocolate buttercream to finish frosting and decorating your cake. If desired, you can use the last bit of ganache (slightly warmed if needed) to create a beautiful drip effect around the top edge. Serve this magnificent Pumpkin S’mores Cake at room temperature for the best flavor and texture experience!

Keyword pumpkin smores, pumpkin, Hu chocolate

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