Ultimate Graham Cracker S’mores Cake: A No-Campfire Dessert Masterpiece

Imagine the irresistible taste of classic s’mores – that perfect harmony of crunchy graham crackers, gooey toasted marshmallows, and melty chocolate – but transformed into an elegant, show-stopping cake. You don’t need a roaring campfire to enjoy this incredible dessert experience. My Graham Cracker S’mores Cake brings all those beloved flavors to your table with its magnificent layers of fluffy and moist graham cracker cake, a luscious toasted marshmallow filling, all enrobed in a rich, dark chocolate buttercream. It’s a nostalgic treat elevated to a whole new level of deliciousness.

This Graham Cracker S’mores Cake is more than just a dessert; it’s an experience that will transport you straight to warm summer nights, even if it’s the middle of winter. With summer literally around the corner, or simply when you’re yearning for that sunny vibe, get ready to dive into my newest creation. This cake is absolutely SO good, I promise you won’t regret making it!

If you love this recipe and are looking for more delightful treats, be sure to explore some of my other popular creations:

• S’more Cake
• Ultimate Biscoff Cake
• Graham Cracker Cake with Cake Batter Buttercream

Why This Graham Cracker S’mores Cake Will Be Your New Favorite

This isn’t just another cake recipe; it’s a meticulously crafted dessert designed to capture the essence of a classic s’more in every single bite. Here’s what makes this S’mores Cake an absolute must-bake:

• Impressive Layered Cake Design: This recipe yields a magnificent cake with three generous 8-inch layers, making it substantial enough to feed 14-18 people. Whether you’re hosting a large gathering or simply love having extra slices, this cake delivers. The multiple layers not only look stunning but also ensure a perfect balance of each s’mores component in every forkful. We won’t judge if you decide to cut those slices extra big!
• Authentic Graham Cracker Base: Just like a traditional s’more, the foundation of this cake is built upon the comforting, slightly sweet crunch of graham crackers. I personally believe the graham cracker is the unsung hero of the s’more (though I know many are team chocolate or marshmallow!). To ensure that authentic flavor permeates every layer, I’ve incorporated finely ground graham cracker crumbs directly into the cake batter, creating a wonderfully moist and flavorful crumb that truly tastes like the real deal.
• Irresistible Toasted Marshmallow Filling: The heart of any s’more is the perfectly toasted marshmallow, and this cake doesn’t disappoint. I use a kitchen torch to achieve that beautiful golden-brown char and smoky flavor that’s so essential. While a torch offers precision, I’ve also included clear instructions for using your oven’s broiler, ensuring everyone can achieve that desirable toasted effect without drying out the marshmallows. This gooey, slightly caramelized filling is truly divine!
• Balanced Dark Chocolate Buttercream: For the frosting, I opted for a rich yet subtly flavored dark chocolate buttercream. My goal was to complement, not overpower, the distinct graham cracker and marshmallow elements. The dark chocolate provides depth and a sophisticated sweetness, creating a harmonious blend that perfectly encapsulates the s’mores experience. It’s the ideal chocolatey hug for this delightful cake.
• No Professional Skills Required: If you’re hesitant about baking a layered cake, thinking it requires advanced pastry chef skills, please stop right there! This S’mores Cake recipe is designed for bakers of all levels. With clear, step-by-step instructions, you’ll be amazed at how easily you can create this masterpiece. Once you experience the homemade flavor and incredible texture, you’ll likely never look at a boxed cake mix the same way again. It’s truly rewarding to create something this delicious from scratch!

Essential Ingredients for Your S’mores Cake Journey

To embark on this delightful baking adventure, here are some key ingredients you’ll need. Some might be staples in your pantry, while others might require a quick trip to the store. Remember, quality ingredients make a noticeable difference in the final taste!

• Graham Cracker Crumbs: For convenience, I often use pre-packaged Keebler Graham Cracker crumbs, which are consistently fine and ready to use. If you prefer to make your own from whole graham cracker rectangles, I’ve provided guidance on the quantity needed in the recipe card. Ensure they are finely pulverized to achieve the best texture in your cake layers and crust.
• Unsalted Butter: You’ll notice a generous amount of butter in this recipe—around 9 sticks in total across all components! This is crucial for achieving moist cake layers, rich buttercream, and a flavorful crust. Always opt for unsalted butter so you can control the salt content precisely. I recommend purchasing 3 pounds (or roughly 1.5 kg) to ensure you have plenty on hand, though you won’t use every single gram.
• Ground Nutmeg: This subtle spice is a secret weapon that enhances the warm, earthy notes of the graham crackers, adding an extra layer of complexity to the cake’s flavor profile. It truly elevates the “graham” aspect.
• Brown Sugar: I exclusively use light brown sugar in this recipe. Its molasses content adds moisture and a deeper, caramelized sweetness that complements the graham cracker flavor beautifully, contributing to a wonderfully tender cake.
• Large Eggs: For optimal results, remember to pull your large eggs out of the refrigerator 2-4 hours before baking. Room temperature eggs emulsify better with butter and sugar, leading to a smoother, more uniform cake batter and a finer crumb texture.
• Buttermilk: Similar to eggs, buttermilk should also be at room temperature. I strive to find high-fat buttermilk for an even richer cake, but any readily available buttermilk will work perfectly. The acidity in buttermilk reacts with baking soda to create a tender, moist cake with a slight tang that balances the sweetness.
• Large Marshmallows: While small marshmallows can technically work, I highly recommend using large marshmallows for the toasted filling. Their size makes them easier to toast evenly and creates that wonderfully gooey, substantial texture that’s characteristic of a s’more.
• Marshmallow Fluff: This provides the creamy, smooth, and distinct marshmallow flavor to our filling, giving it that classic, almost melt-in-your-mouth quality. You’ll be using one whole jar of it to ensure maximum marshmallow goodness!
• Dark Chocolate Wafers: For the chocolate buttercream, quality matters. My personal favorite brand is Ghirardelli, known for its excellent melting properties and rich flavor. However, any high-quality dark chocolate chips or wafers you enjoy will yield fantastic results. A good dark chocolate provides the necessary depth and slight bitterness to balance the sweetness of the cake and marshmallow.

Bringing the S’mores Cake to Life: Step-by-Step Guidance

Crafting this Graham Cracker S’mores Cake is a rewarding process, broken down into manageable steps. While the full detailed recipe is provided below, here’s an overview of the journey, ensuring a smooth baking experience from start to finish. Remember, precision and patience are your best friends in baking!

Crafting the Graham Cracker Crust

STEP 1: Prepare and Bake the Crust. The foundation of our s’mores cake begins with a delicious graham cracker crust. You’ll simply combine melted butter, granulated sugar, and your finely ground graham cracker crumbs. This mixture is then pressed into your prepared cake pans and baked at 325°F (160°C) for just 10 minutes. This quick bake sets the crust, giving it a delightful crunch and ensuring it doesn’t become soggy beneath the cake layers.

Baking the Fluffy Graham Cracker Cake Layers

STEP 2: Cream Butter and Sugars. In your stand mixer, begin by creaming together the unsalted butter, granulated sugar, and brown sugar on high speed for about 5 minutes. This crucial step incorporates air, making the mixture light and fluffy and significantly lightening its color. This aeration is key to a tender cake texture.

STEP 3: Incorporate Eggs Gradually. Add the large eggs one at a time, allowing each to fully incorporate before adding the next. Make sure to frequently scrape down the sides and bottom of your mixing bowl after each addition to ensure everything is well combined and no pockets of unmixed ingredients remain.

STEP 4: Alternate Dry and Wet Ingredients. Now, it’s time to add your dry ingredients (flour, more graham cracker crumbs, leavening agents, cinnamon, nutmeg, salt) alternating with the room-temperature buttermilk. Start and end with the dry ingredients, mixing on the lowest speed just until combined. Overmixing at this stage can lead to a tough cake, so be gentle.

STEP 5: Fill Prepared Pans. Carefully divide the cake batter evenly among your cake pans, pouring it directly over the pre-baked graham cracker crusts. If you have a kitchen scale, aim for approximately 19 ounces (or about 540 grams) of batter per 8-inch pan for consistent layers. If not, a careful eyeball estimation will do.

STEP 6: Bake to Golden Perfection. Bake your cake layers for 30-35 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out with only a few moist crumbs attached. Once baked, allow them to cool for 15 minutes in the pans before carefully transferring them to a wire rack to cool completely.

Creating the Signature Toasted Marshmallow Filling and Dark Chocolate Buttercream

STEP 7: Toast the Marshmallows. This is where the magic happens! Arrange your large marshmallows on a baking sheet. I personally use a kitchen torch for an even, deep toast, as my oven’s broiler tends to dry them out. However, you can absolutely use your broiler – just keep a very close eye on them as they brown quickly. The goal is a beautiful golden-brown, or even slightly darker, for that authentic campfire flavor. Allow them to cool completely before the next step.

STEP 8: Prepare the Marshmallow Filling. Once cooled, combine the toasted marshmallows with softened butter, marshmallow fluff, powdered sugar, and vanilla extract in your stand mixer. Beat these ingredients together until they form a light, fluffy, and incredibly delicious marshmallow filling. This will be the gooey heart of your cake.

STEP 9: Whip Up the Dark Chocolate Buttercream. To ensure a super smooth, chunk-free buttercream, I start by making a quick chocolate ganache with dark chocolate wafers and heavy cream. Once cooled slightly, this ganache is whipped with chilled unsalted butter, powdered sugar, vanilla, and a pinch of salt until it’s light, airy, and wonderfully rich. The careful balance ensures the chocolate flavor is present without overpowering the s’mores elements.

Assembling Your Masterpiece

STEP 10: Assemble the Cake. Assembling a layered cake can seem daunting, but it’s incredibly satisfying! For all my best tips and tricks on cake assembly, I often share detailed videos on my Instagram. However, if you prefer text-based instructions, I’ve laid out a comprehensive guide below to help you build your stunning S’mores Cake step-by-step.

Cake Assembly: Layer by Layer

Follow these steps carefully to build a stable and beautiful Graham Cracker S’mores Cake:

• Level Your Cake Layers: If your cake layers have domed tops, use a cake leveler or a serrated knife to gently level them. This creates flat surfaces, making your cake stack evenly and look professional.
• First Layer Placement: Place your first cooled cake layer on a cake board or serving platter. Ensure the graham cracker crust is on the bottom for stability and that delightful crunch. Spread about ¼ cup of the dark chocolate buttercream gently and evenly over this cake layer. Then, using a piping bag, pipe a rim of chocolate buttercream around the very edge of the cake layer. This creates a “dam” to hold in our soft filling.
• Marshmallow Filling Distribution: Carefully spoon half of your toasted marshmallow filling into the center of the piped chocolate buttercream rim. Spread it evenly to the edges of the rim.
• Second Layer and Repeat: Place the second cake layer directly on top of the marshmallow filling. Repeat the process: spread another ¼ cup of chocolate buttercream, pipe a rim, and fill with the remaining half of the marshmallow filling.
• Final Cake Layer: Position your last cake layer on top of the second filling layer, again with the graham cracker crust facing down. Gently press down to ensure it’s level.
• The Crumb Coat: Apply a very thin, even layer of the chocolate buttercream around the entire cake – top and sides. This is called a “crumb coat” and its purpose is to trap any loose crumbs, preventing them from mixing into your final layer of frosting. Once applied, transfer the cake to the freezer for 10 to 15 minutes to allow the crumb coat to firm up.
• Final Frosting and Decoration: Once the crumb coat is firm, remove the cake from the freezer. Now, apply the remaining chocolate buttercream, frosting the entire cake smoothly and beautifully. This is your canvas for decoration!

Finishing Touches: Decorating Your S’mores Masterpiece

Now for the fun part – making your cake look as incredible as it tastes! I decided to add a chocolate drip when decorating this particular S’mores Cake. This is completely optional, of course, but it truly adds a professional and decadent touch that I highly recommend. It creates a beautiful visual flow and adds another layer of rich chocolate flavor.

And for an extra special touch, I actually made my own marshmallows for the topping! Crazy? Maybe a little. But was it worth it? Absolutely, YES! They were incredibly fun to make from scratch and even more satisfying to toast myself, achieving that perfect char. You can find the recipe I used for homemade marshmallows here. You’ll be delighted to know that they don’t require any butter, making them a fantastic, fluffy addition to your s’mores cake!

Tips for Storing Your Graham Cracker S’mores Cake

Proper storage is key to enjoying your delicious Graham Cracker S’mores Cake for as long as possible. Whether you’re making it ahead of time or simply have leftovers, here are my best tips:

If you’re planning to divide the cake-making process into multiple days – a great strategy to make it less overwhelming – you can bake the cake layers ahead of time. Once baked and cooled completely, wrap each individual layer tightly with plastic wrap. These wrapped layers can then be stored in the refrigerator for 3-5 days or in the freezer for up to 2-3 months. Baking ahead not only helps reduce crumbs during assembly but also makes the layers more firm and easier to handle, preventing them from sliding around while you’re decorating. Always bring frozen layers to room temperature before frosting.

Freezing the Entire Cake

If you wish to make and freeze the entire decorated cake ahead of time, it’s absolutely possible! First, ensure the cake is thoroughly chilled in the refrigerator to firm up the frosting. Once firm, wrap the entire cake generously with several layers of plastic wrap. For longer storage – anything beyond a few days up to 6 months – add an additional layer of aluminum foil over the plastic wrap. This double protection helps prevent freezer burn and keeps the cake fresh.

When you’re ready to serve your frozen masterpiece, simply transfer it from the freezer to the refrigerator to thaw slowly overnight. This gradual thawing process is crucial for minimizing condensation on the frosting, which can make it wet and sticky. Once thawed in the fridge, let it sit at room temperature for an hour or two before serving for the best flavor and texture.

If you’re in the mood for more delightful baking, here are some other fantastic recipes to try:

• Brown Butter Blueberry Cookies
• Brown Butter Chocolate Chip Blondies

Recipe

Graham Cracker S’mores Cake

By Molly Murphy

You don’t need a campfire to make my Graham Cracker S’mores cake. It has layers of fluffy and moist graham cracker cake, a toasted marshmallow filling, and is topped with a dark chocolate buttercream. This cake is pure nostalgic bliss!

4 from 16 votes

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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 teaspoon vanilla extract
• 2 cups buttermilk (at room temperature)

For the Toasted 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 Dark Chocolate Buttercream

• ½ cup heavy whipping cream
• 10 oz dark chocolate chips or wafers (high quality recommended)
• 2 cups unsalted butter (chilled and cubed)
• 5 cups powdered sugar (measured and sifted)
• 1 teaspoon pure vanilla extract
• Pinch of salt

For the Optional Chocolate Drip

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

Instructions

 

FOR THE GRAHAM CRACKER CRUST

• Preheat your oven to 325°F (160°C). Spray three 8-inch or four 6-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, stir until all the graham cracker crumbs are thoroughly combined with the melted butter. The mixture should clump together when squeezed.
• Divide the mixture evenly between the prepared pans (approximately ¾ cup in each pan). Press down firmly and evenly with your hand or the back of a spoon to create a compact crust.
• Bake for 10 minutes. Remove from oven and let the crusts cool completely while you prepare the cake layers.

FOR THE GRAHAM CRACKER CAKE LAYERS

• Keep your oven temperature at 325°F (160°C).
• If you are pulverizing whole graham crackers, do it now. They should have a fine, sand-like consistency.
• In a separate medium-sized bowl, whisk together the all-purpose flour, finely ground graham crackers, baking powder, cinnamon, nutmeg, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter, granulated sugar, and packed brown sugar on medium-high speed until the mixture is light, fluffy, and significantly lighter in color (about 5 minutes). Add the large eggs, one at a time, beating well after each addition. Make sure to scrape down the sides and bottom of the bowl thoroughly between each addition to ensure everything is fully incorporated.
• With the mixer on the lowest speed, add approximately ⅓ of the dry ingredients and mix just until combined. Slowly add half of the room temperature buttermilk, followed by another ⅓ of the dry ingredients. Then, add the second half of the buttermilk, and finally, the last ⅓ of dry ingredients. Mix until just combined, about 30 seconds. Scrape down the sides of the bowl and mix slowly for another 20-30 seconds to ensure no dry pockets remain, being careful not to overmix.
• Divide the cake batter evenly among your prepared pans (approximately 20 ounces or 560 grams in each for 8-inch pans), pouring it directly on top of the baked graham cracker crusts. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center of a cake layer comes out with only a few moist crumbs on it. Cool the cake layers in their pans on a wire rack for 15 minutes before carefully inverting them onto cooling racks to cool completely.

FOR THE TOASTED MARSHMALLOW FILLING

• Prepare your marshmallows for toasting. Place the large marshmallows on a baking sheet lined with foil (DO NOT LINE WITH PARCHMENT PAPER for broiling, as it can burn). If using a kitchen torch: Arrange the marshmallows in rows. With a kitchen torch, toast one side until golden brown or even slightly darker for a richer flavor. Turn the marshmallows and repeat until all sides are toasted.
• If using your oven broiler: Place the baking sheet on the middle rack of your oven. Broil the marshmallows until the tops are golden brown, approximately 30-60 seconds. Keep a very close eye on them as they can brown extremely quickly. Remove the pan from the oven, gently turn the marshmallows over, and broil again until the other side is also golden brown. Allow the toasted marshmallows to cool completely before proceeding.
• 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 just combined and smooth. Add the vanilla extract and mix on medium-high speed for about 2 minutes until light and fluffy.
• Scrape down the sides and bottom of the bowl. Add the completely cooled toasted marshmallows and beat on medium speed for an additional 2 minutes until fully incorporated and the mixture is light.

FOR THE DARK CHOCOLATE BUTTERCREAM

• 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, but this pre-heating will help it melt faster when the cream is added. Set aside.
• In another microwave-safe bowl, heat the heavy whipping cream until it is nearly boiling (steam should be rising, but avoid letting it boil over). Pour the hot cream over the slightly warm chocolate chips. Let it sit for 2 minutes to allow the chocolate to melt, then stir until completely smooth and emulsified. This creates a ganache. Set aside and let it cool to room temperature, stirring occasionally.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the chilled and cubed unsalted butter for about 2 minutes on medium-high speed until it becomes light and creamy.
• Gradually add the cooled chocolate ganache mixture to the butter. Scrape down the sides and bottom of the bowl with a rubber spatula and beat for 1 more minute until fully combined.
• Add the sifted powdered sugar, pure vanilla extract, and pinch of salt. Mix on low speed until everything is just combined, then increase the mixer speed to medium-high and beat for 3 minutes until the buttercream is light, fluffy, and smooth.
• To remove any air pockets and ensure a super smooth finish, gently stir the buttercream by hand with a wooden spoon or rubber spatula for a minute or two.

FOR THE OPTIONAL CHOCOLATE DRIP

• In a microwave-safe bowl, heat the dark chocolate chips or wafers for 30 seconds. Stir, then heat for another 30 seconds. This initial heating helps the chocolate melt more smoothly when combined with the cream. Set aside.
• In another microwave-safe bowl, heat the heavy whipping cream until it is nearly boiling, taking care not to let it boil over. Pour the hot cream over the slightly warm chocolate and let it sit for 2 minutes. Stir until completely smooth. If there are still small chocolate chunks, heat for an additional 15 seconds and stir again until fully melted and smooth. Let it cool slightly before using; it should be warm enough to flow but not hot enough to melt your buttercream.

ASSEMBLY

• Place the first cake layer on a cake board or serving plate, ensuring the graham cracker crust side is on the bottom. Gently and evenly spread about ¼ cup of the dark chocolate buttercream over the cake layer. Using a piping bag with a round tip, pipe a rim of chocolate buttercream around the outer edge of the cake layer to create a “dam” for the filling.
• Carefully spoon half of the prepared toasted marshmallow filling into the center of the piped chocolate buttercream rim. Spread it evenly within the rim.
• Place the second cake layer on top of the marshmallow filling. Repeat the process: gently spread another ¼ cup of chocolate buttercream, pipe a rim around the edge, and fill with the remaining half of the marshmallow filling.
• Place your final cake layer on top of the second layer of filling, again with the graham cracker crust side on the bottom. Gently press down to ensure the layers are level and stable.
• Apply a very thin, even layer of the chocolate buttercream around the entire cake (top and sides) to create a “crumb coat.” This traps any loose crumbs. Freeze the cake for 10 to 15 minutes to allow the crumb coat to set firm.
• Once the crumb coat is set, remove the cake from the freezer and finish frosting and decorating the cake with the remaining chocolate buttercream. If desired, add the chocolate drip around the top edge, allowing it to naturally fall down the sides. Decorate with additional toasted marshmallows or graham cracker crumbs if you wish. Serve at room temperature for the best flavor and texture.

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