Rich and Gooey S’mores Layer Cake That Tastes Like a Campfire Treat
If you’ve ever sat by a campfire with a gooey s’more in your hand and wished you could turn that magic into a cake, this recipe is for you. My S’mores Layer Cake brings all the cozy flavors of toasted marshmallows, melted chocolate, and graham crackers into a soft layered dessert that tastes just as fun to make as it is to eat.
This cake combines tender chocolate layers, marshmallow frosting, and a graham cracker crumble. It’s the kind of dessert that turns a regular evening into a celebration. If you’ve tried my S’mores Hand Pies, this is the bigger version of that same toasty flavor perfect for birthdays, holidays, or just because you deserve a slice of something sweet.
Why You’ll Love This Cake
This S’mores Layer Cake has everything you love about the original campfire treat but in a soft, creamy form. The chocolate layers are rich but not heavy. The marshmallow frosting is light and fluffy. The graham cracker crumbs bring that nostalgic crunch to every bite.
You don’t need a campfire for this dessert. Just a little patience, a mixing bowl, and a few simple ingredients. Each layer comes together easily and when you stack them up, it looks like something from a bakery window.
Ingredients You’ll Need
For the Cake Layers
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ¾ cups sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or brewed coffee
For the Marshmallow Frosting
- 1 cup unsalted butter, softened
- 2 cups marshmallow fluff
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
For the Graham Cracker Crumble
- 1 ½ cups crushed graham crackers
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
Optional Topping
- Mini marshmallows
- Melted chocolate drizzle
- Extra graham cracker pieces
Step-by-Step Instructions
Step 1: Prepare the Pans
Preheat your oven to 350°F (175°C). Grease three 8-inch round pans and line the bottoms with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. This will help the cake rise evenly and stay soft.
Step 3: Combine the Wet Ingredients
In a large bowl, mix sugar, eggs, buttermilk, oil and vanilla extract. Stir until smooth. Slowly pour in the dry mixture and mix until the batter looks glossy and thick.
Step 4: Add Hot Water or Coffee
Pour in the hot water or coffee and stir gently. The batter will become thin, but that’s what makes the cake moist and rich after baking.
Step 5: Bake the Layers
Divide the batter evenly between the pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
Step 6: Make the Graham Cracker Crumble
Mix crushed graham crackers, melted butter, and brown sugar in a bowl. Spread it on a baking sheet and bake for 5 minutes until golden and crisp. Let it cool.
Step 7: Prepare the Marshmallow Frosting
In a large bowl, beat butter until creamy. Add the marshmallow fluff and powdered sugar in small portions. Mix until smooth and fluffy. Add milk a little at a time if needed for consistency.
Step 8: Assemble the Cake
Place the first cake layer on your serving plate. Spread a generous amount of marshmallow frosting on top. Sprinkle some graham cracker crumble and drizzle with melted chocolate. Add the second layer and repeat the process. Place the final cake layer on top and cover the whole cake with the remaining frosting.
Step 9: Add the Finishing Touches
Press extra graham cracker crumbs around the sides for a rustic look. Toast a few mini marshmallows with a kitchen torch and place them on top. Drizzle chocolate over the entire cake for that gooey, melted s’more finish.
Tips for the Best S’mores Cake
- Use hot coffee instead of water to bring out the chocolate flavor.
- Make sure the cakes are fully cool before frosting to keep the layers firm.
- Chill the frosting for ten minutes before spreading if it feels too soft.
- Use a kitchen torch to lightly toast the marshmallows for a real campfire look.
Variations
- S’mores Cupcakes: Use the same batter and bake in cupcake liners for 18 minutes.
- Peanut Butter Twist: Add a swirl of peanut butter between layers for a fun flavor mix.
- Dark Chocolate Lovers: Use dark cocoa powder and a bit less sugar for a richer version.
- Mini Cake: Bake in two smaller pans for a short and cute version perfect for small gatherings.
How to Store
- Room Temperature: Store covered for up to two days.
- Fridge: Keep in the refrigerator for up to five days. Let it sit at room temperature for twenty minutes before serving.
- Freezer: Freeze the unfrosted cake layers for up to two months. Thaw and frost when ready to serve.
Frequently Asked Questions
1. Can I use store-bought frosting?
Yes, but homemade marshmallow frosting gives a lighter and creamier texture.
2. Can I make this cake a day before?
Yes. The flavor improves overnight as the layers settle.
3. Do I need a torch for the marshmallows?
It helps, but you can also toast them under the oven broiler for a few seconds.
4. Can I use graham cracker crumbs instead of whole crackers?
Yes. Just mix them with butter and sugar for the same crumble effect.
5. What kind of cocoa should I use?
Unsweetened cocoa powder works best for balance against the sweet frosting.
Final Thoughts
This S’mores Layer Cake is pure comfort in every bite. It captures the warmth of campfire memories in a cake that’s soft, chocolatey, and full of toasted sweetness. It’s the kind of dessert that makes everyone at the table smile.
When I first made it, it reminded me of making s’mores as a kid, messy, gooey, and full of joy. The marshmallow frosting is fluffy like a cloud and the cake is moist and rich.
