Dessert

Ultimate S’mores Layer Cake Recipe

ByHarper Ellington April 3, 2026April 3, 2026

Introduction

Indulge in the rich, nostalgic flavors of a campfire classic with this Ultimate S’mores Layer Cake. This show-stopping dessert combines moist chocolate cake, fluffy marshmallow filling, crunchy graham cracker layers, and a glossy chocolate ganache topped with toasted marshmallows. Perfect for gatherings or any time you want a sweet treat with a fun twist.

A close-up of a tall slice of layered chocolate cake on a white plate with a silver fork resting beside it. The cake has four dark brown chocolate sponge layers separated by thick white cream filling and golden caramel drizzle mixed with crumbly light brown bits. The top is covered with shiny dark chocolate ganache that drips down the sides in thick streams. On top, there are several toasted marshmallows with charred golden and black spots, adding a crunchy texture. The background shows a warm wooden tone with a white marbled surface underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 large eggs, room temperature
1 cup buttermilk, room temperature
0.5 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee or boiling water
1.5 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp light brown sugar
1 pinch salt
1 cup unsalted butter, softened
2 cups powdered sugar, sifted
7 oz marshmallow cream (fluff)
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
0.5 cup heavy whipping cream
1 bag large marshmallows (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, and vanilla extract. Combine the wet ingredients with the dry mixture together until just combined.
Step 3: Slowly add the hot coffee or boiling water to the batter, whisking until the mixture is smooth and well blended.
Step 4: Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
Step 5: Prepare the graham cracker crunch by mixing the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt. Spread this mixture on a baking sheet and toast in the oven at 350°F for 8 to 10 minutes until golden and fragrant. Let cool completely.
Step 6: For the marshmallow filling, beat the softened butter with powdered sugar, marshmallow cream, and vanilla extract until the mixture is light and fluffy.
Step 7: Assemble the cake by placing one chocolate cake layer on a serving plate. Spread a layer of marshmallow filling over it, then sprinkle with the graham cracker crunch. Repeat with the next layer, then top with the final cake layer. Apply a thin crumb coat of marshmallow filling all over the cake and chill to set.
Step 8: To make the ganache, pour the hot heavy cream over the semi-sweet chocolate chips. Let it sit for a few minutes, then whisk until smooth and glossy. Allow it to cool slightly before using.
Step 9: Drip the ganache over the chilled cake, letting it cascade down the sides. Top the cake with large marshmallows. Using a kitchen torch, toast the marshmallows until they are golden and slightly charred for that authentic s’mores flavor.

Tips & Variations

Use freshly brewed hot coffee for a deeper chocolate flavor, or substitute hot water if preferred.
For a more intense toasted marshmallow taste, lightly toast the marshmallows before placing them on the cake, then torch again after assembling.
Try adding a layer of chocolate ganache between the cake layers for extra richness.
Use gluten-free flour blend to make the cake gluten-free if needed.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature for about 30 minutes for the best texture. Leftover cake can be sliced and frozen for up to 1 month; thaw in the refrigerator overnight and bring to room temperature before serving. To maintain the toasted marshmallow topping, it’s best eaten within the first day.

How to Serve

A thick slice of dark brown chocolate cake with three visible layers, each separated by a creamy white filling mixed with golden caramel and crunchy crumbs. The top is covered with shiny, dark chocolate ganache that drips down the sides in thick streams, and it is topped with toasted marshmallows that are light brown and golden with bubbly texture. The slice sits on a white plate with a shiny silver fork touching its base, and the background shows soft natural light with wooden window frames and neutral curtains, on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the filling and crunch a day ahead. Assemble and decorate the day you plan to serve for the freshest flavor and best texture, especially for the toasted marshmallow topping.

What can I use if I don’t have a kitchen torch?

If you don’t have a kitchen torch, you can place the cake under the broiler for a very short time to toast the marshmallows. Watch closely to avoid burning, and toast in intervals until golden and charred to your liking.

Harper Ellington