S’mores Strawberry Cake: The Ultimate Recipe for a Summery Indulgence

S’mores Strawberry Cake – Imagine rich, buttery graham cracker cake layers built upon a crisp graham cracker crust, generously filled with perfectly toasted marshmallow, and crowned with a light, refreshing strawberry buttercream. This isn’t just a cake; it’s a celebration of classic s’mores flavors elevated with a vibrant, fruity twist that will transport your taste buds to a summer campfire, no matter the season.

As the days grow longer and the sunshine beckons, I find myself yearning for the warmth and joy of spring and summer. And what better way to channel that sunny spirit than with a dessert that perfectly embodies seasonal delight? This S’mores Strawberry Cake is my answer to those cravings – a desperate need for a warm summer day, now made edible and utterly delicious. While I might not always have that perfect warm day on demand, I certainly have this cake, and honestly, it’s just as good, if not better, for bringing a touch of summer bliss right to your kitchen.

This recipe combines the nostalgic comfort of s’mores with the bright, fresh notes of strawberry, creating a dessert that is both familiar and exciting. It’s designed to be approachable for bakers of all levels, promising an impressive result without requiring professional skills. Get ready to impress your family and friends with this show-stopping cake that’s perfect for any gathering, picnic, or simply a treat for yourself.

For more bright and seasonal recipes that capture the essence of spring and summer, I highly recommend exploring these favorites:

• Tasty Lemon Blueberry Muffin Cookies
• The Most Enjoyable Light Lemon Cake
• Delightful Lemon Blueberry Cake

Why You’ll Love Making This S’mores Strawberry Cake

Okay, you might not need much convincing to bake a delicious cake, but for the sheer joy of it, I’ve compiled a list of key reasons why this S’mores Strawberry Cake deserves the top spot on your baking agenda. It’s more than just a recipe; it’s an experience waiting to happen!

• Impressive Layered Cake: This recipe yields a generous 3-layer, 8-inch cake, substantial enough to comfortably feed 14-18 people. Depending on how generous you are with your slices – and I certainly wouldn’t blame you for cutting big, decadent pieces! Layered cakes always make a statement, and this one, with its unique flavor profile and beautiful presentation, is guaranteed to be a showstopper at any event. Achieving those perfectly even layers is easier than you think, especially with the right pans. I got my reliable cake pans here.
• Authentic Graham Cracker Layers: Just like a true s’more, the very foundation of this cake is built on the comforting crunch and buttery flavor of graham crackers. For many, including myself, the graham cracker is the unsung hero of the s’more experience, providing that essential texture and warm, honeyed note. To infuse this distinct flavor throughout the cake, I’ve incorporated finely ground graham cracker crumbs directly into the cake batter, creating a truly unique and irresistible base that complements the other elements beautifully.
• Perfectly Toasted Marshmallow Filling: No s’mores cake would be complete without perfectly toasted marshmallows! Achieving that ideal golden-brown, slightly smoky, and wonderfully gooey marshmallow interior is crucial. I personally use a kitchen torch to achieve this, as my oven’s broiler tends to dry out marshmallows rather than browning them evenly. However, I’ve included detailed instructions for both torch and oven-broiler methods, so you can choose the technique that works best for your kitchen to get that signature caramelized finish. Here is the torch I use, which makes the process quick and fun.
• No Advanced Skills Required: If you’re under the impression that baking a beautiful layer cake requires professional expertise, it’s time to let go of that thought! This S’mores Strawberry Cake is surprisingly straightforward and requires no advanced baking skills. With clear, step-by-step instructions, even novice bakers can achieve a stunning and delicious result. Once you experience the unparalleled taste and satisfaction of a homemade cake like this, you’ll likely find yourself leaving boxed mixes behind for good.

Key Ingredients for Your S’mores Strawberry Cake

Crafting this spectacular cake starts with understanding the role of each ingredient. Here are some key items you’ll need for this recipe, along with tips that might help you perfect your bake.

• Graham Cracker Crumbs: For convenience, I often use pre-packaged Keebler Graham Cracker crumbs. They’re consistently fine and save time. However, if you prefer to make your own from whole graham crackers, I’ve specified the equivalent number of rectangles needed. Just ensure they are very finely ground to resemble sand for a smooth crust and well-incorporated cake batter.
• Unsalted Butter: I always opt for unsalted butter in baking. This allows precise control over the overall saltiness of the recipe, ensuring that the flavors are perfectly balanced without being overly salty. Make sure your butter for creaming is at room temperature for the best results.
• Ground Nutmeg: While cinnamon is expected, a hint of ground nutmeg subtly elevates the flavor profile of this graham cracker cake. It adds a warm, slightly earthy depth that beautifully complements the other spices and the graham cracker notes, making the cake truly stand out.
• Brown Sugar: I prefer using light brown sugar for its delicate molasses flavor and moisture-retaining properties. When packed, it adds a lovely caramel note and keeps the cake incredibly tender and moist.
• Eggs: For optimal emulsification and a tender cake texture, always pull your large eggs out of the refrigerator 2-4 hours before baking. Room temperature eggs combine much more easily with other ingredients, creating a smoother, more uniform batter.
• Buttermilk: Similar to eggs, buttermilk should also be at room temperature before use. Its acidity reacts with the baking soda to create a light and airy crumb, while also adding a subtle tang that balances the sweetness. While I try to find high-fat buttermilk for richness, any type will work wonderfully.
• Large Marshmallows: While small marshmallows can be used, I highly recommend using large ones for the filling. Their size allows for better toasting and creates a more satisfyingly gooey and substantial marshmallow layer within the cake, enhancing that true s’mores experience.
• Marshmallow Fluff: This ingredient is crucial for achieving the perfect texture in our toasted marshmallow filling. It adds an extra layer of sweetness and a wonderfully sticky, pliable consistency that holds up beautifully in the cake. I use one whole 7-ounce jar for this recipe.

Step-by-Step Guide to Making the S’mores Strawberry Cake Layers

To ensure your baking journey is smooth and successful, I have created a detailed, step-by-step guide on how to prepare the graham cracker cake layers and crust. For mixing, you can use either a stand mixer with a paddle attachment or a hand mixer. Having the right tools makes all the difference, and here are the mixing bowls I used, perfect for various stages of the recipe.

STEP 1: Prepare the Graham Cracker Crust. Begin by thoroughly mixing together the melted butter, granulated sugar, and finely ground graham cracker crumbs in a medium bowl until the mixture resembles wet sand and holds together when pressed. Press this mixture evenly into the bottom of your prepared cake pans. Bake these crusts at 325°F (160°C) for just 10 minutes to set them, then allow them to cool while you prepare the cake batter.

STEP 2: Cream the Butter and Sugars. In your mixer, cream the room temperature unsalted butter with both the granulated and brown sugars on medium-high speed for a full 5 minutes. This extended creaming time is vital for incorporating air, which will make your cake light and fluffy. The mixture should lighten significantly in color and become visibly fluffy.

STEP 3: Incorporate the Eggs. With the mixer on medium speed, add the room temperature large eggs one at a time, ensuring each egg is fully incorporated before adding the next. After each addition, pause to scrape down the sides and bottom of the bowl. This prevents any unmixed ingredients from being left behind and ensures a smooth, homogeneous batter.

STEP 4: Alternate Dry and Wet Ingredients. Reduce your mixer speed to low. Gradually add the dry ingredients (flour, graham cracker crumbs, baking powder, cinnamon, nutmeg, baking soda, and salt) to the wet ingredients, alternating with the room temperature buttermilk. Start and end with the dry ingredients. This method helps to prevent overmixing and ensures a tender crumb. Mix just until combined, being careful not to overdevelop the gluten.

STEP 5: Pour Batter into Prepared Pans. Carefully divide the cake batter evenly among your prepared cake pans, pouring it directly over the cooled graham cracker crusts. For 8-inch pans, this will be approximately 19-20 ounces of batter per pan. If you don’t have a kitchen scale, simply eyeball it to ensure relatively even layers, which is important for uniform baking.

STEP 6: Bake to Golden Perfection. Bake the cake layers at 325°F (160°C) for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of a cake layer comes out with only a few moist crumbs attached. Avoid overbaking, as this can lead to a dry cake. Once baked, let them cool in the pans for about 15 minutes before inverting them onto wire racks to cool completely.

Step by Step: Crafting the Silky Strawberry Buttercream

This vibrant strawberry buttercream is the perfect complement to the rich s’mores flavors, adding a burst of fresh fruitiness and a beautiful pink hue. Follow these steps for a perfectly smooth and fluffy frosting.

Step 1: Cream the Butter. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter on medium-high speed for approximately 2 minutes. This initial beating helps to aerate the butter, making it light and fluffy, which is essential for a smooth buttercream.

Step 2: Add Dry and Flavor Ingredients. Reduce the mixer speed to low. Gradually add the sifted powdered sugar. Sifting is crucial to prevent lumps and ensure a silky-smooth frosting. Once combined, incorporate the finely blended freeze-dried strawberries (these provide intense natural flavor and color), strawberry emulsion for an extra flavor boost, heavy cream for richness and consistency, and a pinch of salt to balance the sweetness. Mix on medium-low speed until all ingredients are just combined.

Step 3: Whip for Lightness. Increase the mixer speed to medium-high and continue to beat the frosting for about 3 to 4 minutes. This process whips air into the mixture, transforming it into a light, airy, and incredibly fluffy buttercream. Don’t forget to scrape down the sides and bottom of the bowl once more and beat for an additional minute to ensure everything is thoroughly mixed.

Step 4: Remove Air Pockets. For a truly professional finish and easier spreading, use a sturdy wooden spoon or a rubber spatula to vigorously stir the frosting by hand. This step helps to “beat out” any large air bubbles that may have been incorporated during mechanical mixing, resulting in a dense, smooth buttercream that is a dream to work with.

Expert Tips for Assembling Your S’mores Strawberry Cake

Assembling a beautiful layer cake is an art, but with the right tools and techniques, it’s an enjoyable process. For a smooth assembly, I highly recommend using a turn table, an offset spatula, a cake board, and a cake comb. These tools will help you achieve a professional-looking finish.

• First Layer Foundation: Place your first cooled cake layer onto a cake board, ensuring the graham cracker crust forms the base. Using a piping bag, pipe a sturdy rim of strawberry buttercream around the very edge of the cake layer. This “dam” will act as a barrier, effectively containing the marshmallow filling.
• Marshmallow Filling Distribution: Carefully spoon half of your prepared toasted marshmallow filling onto the center of the first cake layer, within the buttercream barrier. Gently spread the filling evenly, making sure it touches the piped rim. The gooey marshmallow should be well-distributed to provide a delightful surprise in every bite.
• Second Layer and Repeat: Place the second cake layer directly on top of the marshmallow filling, again with the graham cracker crust side down. Repeat the process: pipe another buttercream rim and spread the remaining half of the toasted marshmallow filling evenly within it.
• Final Cake Layer: Position your third and final cake layer on top of the second layer of filling, ensuring the graham cracker crust is facing down. Gently press down to secure the layers.
• The Crumb Coat: Apply a very thin, even layer of the strawberry buttercream around the entire cake. This “crumb coat” is essential for trapping any loose crumbs and creating a smooth surface for your final layer of frosting. Once applied, transfer the cake to the freezer for 10 to 15 minutes to allow the crumb coat to set firm.
• Final Frosting and Decoration: Once the crumb coat is firm, retrieve the cake from the freezer. Now you can apply the remaining strawberry buttercream, smoothing it out with your offset spatula and decorating as desired. Use a cake comb for textured sides or simply enjoy a smooth finish. This final layer will be pristine and crumb-free!

Frequently Asked Questions About S’mores Strawberry Cake

Here are some common questions you might have about adapting or customizing this delightful S’mores Strawberry Cake recipe:

Can I make this into a sheet cake?

Absolutely! This versatile recipe can easily be adapted. You can bake it in a 9×13-inch sheet pan for a more casual presentation. If using a 9×13 pan, increase the baking time to approximately 40-45 minutes. Alternatively, you can divide the batter among four 6-inch cake pans for smaller, taller cakes, adjusting the baking time slightly downwards, typically around 25-30 minutes, or until a toothpick comes out clean.

Can these be made into cupcakes?

Yes, turning this recipe into cupcakes is a fantastic idea! The individual portions are perfect for parties or lunchboxes. You will need to significantly reduce the baking time to around 23-27 minutes. Keep a close eye on them, as oven temperatures can vary, and test for doneness with a toothpick inserted into the center of a cupcake. The graham cracker crust can be pressed into the bottom of the cupcake liners before adding the batter.

What if I can’t find strawberry emulsion?

Strawberry emulsion adds a wonderful, concentrated strawberry flavor to the buttercream. I’ve had good luck finding LorAnn’s brand at craft stores like Michael’s and Hobby Lobby, as well as on Amazon. If, for any reason, you’re unable to source it, don’t worry! You can simply increase the amount of finely blended freeze-dried strawberries. This will still provide a strong, natural strawberry flavor and a beautiful pink hue, perhaps even more vibrant. You could also add a tiny drop of red food coloring if you desire a deeper pink.

Storing and Freezing Your S’mores Strawberry Cake

Proper storage ensures your delicious S’mores Strawberry Cake stays fresh and delightful for as long as possible.

Once frosted, cover the cake tightly in plastic wrap or place it in an airtight cake carrier. It can be stored in the refrigerator for up to 5 days, maintaining its freshness and flavor. If you prefer, it can also be kept on the countertop at room temperature for up to 2 days, especially if your kitchen isn’t too warm. However, refrigeration is recommended for longer storage, particularly due to the buttercream and marshmallow filling.

Freezing – S’mores Strawberry Cake

For longer preservation, this cake freezes beautifully! You can freeze the cake layers before they are decorated by wrapping them tightly in plastic wrap and then a layer of aluminum foil. Once decorated, you can freeze the whole cake or individual cut slices. For whole cakes, chill until the frosting is firm, then wrap tightly in plastic wrap and then foil. For slices, place them on a parchment-lined baking sheet and freeze until firm, then wrap each slice individually. Frozen cake will last in the freezer, properly wrapped, for up to 30 days. Thaw in the refrigerator overnight before bringing to room temperature to serve.

How to Serve: Once the cake is frosted and ready, you can cut it into 9, 12, or even 16 squares, depending on your desired portion size. I personally enjoy serving this cake at room temperature, as it allows the flavors to meld beautifully and the buttercream to be perfectly soft. My husband, however, has a unique and delightful way of enjoying it – served in a bowl with a splash of cold milk poured over it, reminiscent of a deconstructed s’mores cereal! Don’t be afraid to experiment with your own serving style!

Lastly, if you’re looking for more fun cake recipes and all things delicious, I have listed some of my other favorite creations below. Happy baking!

Remember, if you adore this S’mores Strawberry Cake recipe or have any questions, please LEAVE A STAR RATING AND A COMMENT REVIEW below! Your feedback means the world. Also, follow me on Instagram, Pinterest, and TikTok for endless fun baking ideas and delicious creations!

Recipe

S’mores Strawberry Cake

Molly Murphy

Buttery graham cracker cake layers on top of a graham cracker crust, filled with a toasted marshmallow, and refreshing strawberry buttercream.

5 from 4 votes

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Course Dessert

Cuisine Cake

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 graham cracker cake layer

• 2 cups all-purpose flour
• 1 cup finely ground graham crackers about 8 full rectangular crackers
• 1 ¾ teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• ⅔ cup brown sugar packed
• 4 large or extra large eggs at room temperature
• 1 tablespoon vanilla extract
• 2 cups buttermilk at room temperature

For the toasted marshmallow filling

• 20 large white marshmallows
• 1 cup powdered sugar
• ½ cup unsalted butter at room temperature
• ½ cup cream cheese room temperature
• 1 jar marshmallow fluff 7 ounce bottle
• ¾ teaspoon vanilla extract

For the strawberry frosting

• 2 cups unsalted butter room temperature
• 5 cups powdered sugar measured and then sifted
• ¼ cup heavy whipping cream
• ½ cup pulverized or finely blended freeze dried strawberries
• 1 teaspoon LorAnns’s strawberry emulsion
• Pinch of salt
• Fresh strawberries optional

Instructions

 

For the Graham Cracker crust

• Preheat your oven to 325 degrees F (160°C). Spray three 8-inch or four 6-inch round cake pans with non-stick cooking spray, then line the bottoms with parchment paper. Spray again. This double layer of protection ensures your crusts and cakes won’t stick. Set aside.
• In a medium-sized bowl, combine the finely ground graham cracker crumbs, melted unsalted butter, and granulated sugar. Using a rubber spatula, stir vigorously until all the graham cracker crumbs are thoroughly moistened and combined with the melted butter. The mixture should hold together when squeezed, indicating the right consistency for a firm crust.
• Divide the graham cracker mixture evenly between the prepared cake pans (approximately ¾ cup in each pan). Press down firmly and uniformly with your hand or the back of a spoon to create a compact and even crust layer. This ensures a stable base for your cake.
• Bake for 10 minutes. This short bake time helps to set the crust and give it a slightly toasted flavor. Remove from the oven and let cool completely on a wire rack while you prepare the cake layers.

For the Graham Cracker Cake

• Keep your oven at 325 degrees F (160°C).
• If you’re making your own graham cracker crumbs from whole crackers, ensure they are pulverized to a very fine, sand-like consistency before proceeding. This fine texture is essential for a smooth cake batter.
• In a medium-sized bowl, whisk together the finely ground graham cracker crumbs, all-purpose flour, baking powder, cinnamon, ground nutmeg, baking soda, and salt. Whisk until all these dry ingredients are thoroughly blended and no lumps remain. Set this mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature unsalted butter with both the granulated sugar and packed brown sugar on medium-high speed until the mixture is light, fluffy, and significantly paler in color, which should take about 5 minutes. Then, add the large room temperature eggs one at a time, beating well after each addition. It’s crucial to scrape down the sides and bottom of the bowl frequently to ensure all ingredients are fully incorporated.
• With the mixer on its lowest speed, begin adding the dry ingredients mixture in three parts, alternating with the buttermilk in two parts. Start by adding one-third of the dry ingredients and mix just until combined. Slowly add half of the room temperature buttermilk, followed by another third of the dry ingredients, then the second half of the buttermilk, and finally, the last third of the dry ingredients. Mix just until combined, usually about 30 seconds after the final addition. Scrape down the sides of the bowl once more and mix slowly for another 20-30 seconds to ensure a smooth batter without overmixing.
• Divide the cake batter evenly among your prepared pans (for 8-inch pans, aim for about 20 ounces of batter in each) right on top of the baked graham cracker crusts. Bake for approximately 30 to 35 minutes, or until a toothpick inserted into the center of a cake layer comes out with only a few moist crumbs clinging to it. Be careful not to overbake. Let the cakes cool in their pans for 15 minutes on a wire rack before carefully inverting them out of the cake pans and onto cooling racks to cool completely.

For the marshmallow filling

• Prepare your marshmallows for toasting. Place the large marshmallows on a baking sheet lined with foil (DO NOT LINE WITH PARCHMENT PAPER, as it can burn under high heat). My oven lacks a broiler, so I use a kitchen torch. If you’re using a torch, arrange the marshmallows in 5 rows with 4 in each. Torch one side until golden brown, or even darker for a more intense smoky flavor, then carefully turn them over and repeat the torching process on the other side.
• For oven toasting: Place the lined cookie sheet with marshmallows on the middle rack of a preheated oven set to broil. Broil the marshmallows until they are golden brown on top, which usually takes about 30-60 seconds. Broiling happens very quickly, so do not leave them unattended! Remove the pan from the oven, gently turn the marshmallows over, and broil them again until the other side is also golden brown. Allow them to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter, room temperature cream cheese, marshmallow fluff, and powdered sugar. Beat on low speed until all ingredients are just combined and smooth.
• Add the vanilla extract and mix on medium-high speed for approximately 2 minutes until light and fluffy. Scrape down the bowl, then add the cooled toasted marshmallows to the mixture. Beat on medium speed for an additional 2 minutes until the marshmallows are incorporated and the filling is uniform.

For the strawberry frosting

• In a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter for about 2 minutes on medium-high speed until it becomes light and creamy. This aerates the butter, which is key for a fluffy buttercream.
• With the mixer on low speed, gradually add the sifted powdered sugar. Mix until it is fully combined with the butter. Then, add the finely blended freeze-dried strawberries, strawberry emulsion (if using), heavy cream, and a pinch of salt. Mix on medium-low speed until all these ingredients are smoothly incorporated.
• Increase the mixer speed to medium-high and beat the frosting for about 3 to 4 minutes. This vigorous beating will transform the mixture into a wonderfully light, airy, and fluffy strawberry buttercream. Be sure to scrape down the sides and bottom of the bowl, then beat for 1 more minute to ensure even consistency.

Assembly

• Place the first cooled cake layer on a cake board or serving platter, ensuring the graham cracker crust is on the bottom. Using a piping bag with a round tip, pipe a sturdy rim (or “dam”) of strawberry buttercream around the entire edge of the cake. This barrier will hold your delicious filling in place. Carefully spoon half of the toasted marshmallow filling onto the center of the cake layer, ensuring it is evenly distributed and gently touching the piped buttercream rim.
• Place the second cake layer directly on top of the marshmallow filling, with its graham cracker crust side down. Repeat the process: pipe another rim of strawberry buttercream around the edge and fill with the remaining half of the toasted marshmallow mixture.
• Carefully place your final cake layer on top of the second layer of filling, again ensuring the graham cracker crust is facing down. Gently press down on the top to settle the layers evenly.
• Apply a thin, even layer of the strawberry buttercream around the entire cake – this is your “crumb coat.” Its purpose is to trap any loose crumbs, creating a smooth, crumb-free surface for your final frosting. Once the crumb coat is applied, place the cake in the freezer for 10 to 15 minutes to allow it to set firm.
• Once the crumb coat is firm to the touch, retrieve the cake from the freezer. Now, apply the remaining strawberry buttercream, frosting and decorating the cake as desired for a beautiful, pristine finish. Fresh strawberries can be used for garnish if you wish.

Keyword S’mores, cake, graham cracker, strawberry, marshmallow, dessert, layer cake, homemade

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