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Smores Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 70 reviews
  • Author: Hannah
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12-14 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the ultimate dessert experience with this S’mores Chocolate Cake, featuring layers of moist chocolate cake, toasted marshmallow frosting, crunchy graham cracker crumble, and rich chocolate ganache. Perfectly balanced with a hint of vanilla and finished with a beautiful chocolate drip and toasted mini marshmallows, this cake brings the nostalgic flavors of classic s’mores into a stunning, crowd-pleasing cake.

Ingredients

Scale

Chocolate Cake

  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup (240ml) hot water

Graham Cracker Crunchies

  • 3/4 cups (100g) graham cracker crumbs (about 6 full sheet graham crackers)
  • 1 1/2 tbsp (20g) sugar
  • 1/4 cup (56g) unsalted butter, melted

Toasted Marshmallow Frosting

  • 1 3/4 cups (392g) unsalted butter, room temperature
  • 3 1/4 cups marshmallow fluff (approximately two 7 oz jars)
  • 6 cups (690g) powdered sugar
  • 1 1/2 cups mini marshmallows, toasted

Chocolate Ganache

  • 9 oz (1 1/2 cups) semi-sweet chocolate chips
  • 3/4 cup (180ml) heavy whipping cream

Vanilla Frosting

  • 3/4 cup (168g) unsalted butter, room temperature
  • 3 cups (345g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk or cream

Instructions

  1. Prepare Cake Pans and Preheat Oven: Grease three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat your oven to 300°F (148°C) to ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until fully combined.
  3. Add Wet Ingredients: Add eggs, milk, and vegetable oil to the dry mixture and stir well to combine.
  4. Incorporate Vanilla and Hot Water: Mix vanilla extract into the hot water, then add it to the batter, mixing thoroughly. The batter will be thin, which is expected.
  5. Bake the Cake Layers: Divide the batter evenly among the prepared pans and bake for 30-33 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool in pans for 5 minutes, then transfer to cooling racks until completely cool.
  6. Prepare Graham Cracker Crunchies: Preheat oven to 350°F (177°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until evenly coated. Spread the mixture on a parchment-lined baking sheet and bake for 8-10 minutes. Allow to cool completely.
  7. Make Toasted Marshmallow Frosting: Toast mini marshmallows under the broiler for about 1 minute until golden. Once cooled, beat butter in a large bowl until smooth. Add marshmallow fluff and beat until combined. Gradually add powdered sugar in two parts, mixing well each time until smooth. Fold in the toasted mini marshmallows, breaking them into smaller pieces if sticky. Set aside.
  8. Prepare Chocolate Ganache: Place chocolate chips in a medium bowl. Heat heavy cream until just boiling and pour over the chocolate. Let sit for 3-5 minutes, then whisk until smooth. Set aside.
  9. Make Vanilla Frosting: Beat butter until smooth in a large bowl. Add half the powdered sugar and mix well. Add vanilla extract and milk or cream, then mix again. Add remaining powdered sugar and beat until smooth.
  10. Level and Assemble the Cake: Using a serrated knife, level the domes off the cake layers. Place the first layer on a cake plate or board and pipe a dam of vanilla frosting around the edge to contain fillings. Spread 6 tablespoons of chocolate ganache evenly on the layer, followed by 1 cup of toasted marshmallow frosting. Sprinkle half a cup of graham cracker crunchies evenly over the frosting.
  11. Repeat Layers: Add the second cake layer and repeat the process of piping vanilla frosting dam, ganache, marshmallow frosting, and graham cracker crunchies.
  12. Top and Chill Cake: Place the final cake layer on top. Refrigerate for about 30 minutes to stabilize the layers.
  13. Frost the Cake: Use the remaining toasted marshmallow frosting to cover the outside of the cake smoothly. Press the leftover graham cracker crunchies around the bottom edge of the cake.
  14. Add Ganache Drip: Reheat any cooled ganache carefully in the microwave, then apply a chocolate drip around the top edges of the cake as desired.
  15. Finish with Toasted Mini Marshmallows: Garnish the top of the cake with mini marshmallows and toast them using a kitchen torch until golden and slightly caramelized.
  16. Storage and Serving: Refrigerate the cake until ready to serve. Store leftovers in an airtight container, best consumed within 3-4 days. Serve cake cool but not cold for optimal flavor and texture.

Notes

  • Use nearly two 7 oz jars of marshmallow fluff for the toasted marshmallow frosting.
  • To evenly level cake layers, use a serrated knife, and ensure even stacking to prevent slipping.
  • For a smooth frosting finish and professional drip, refer to tutorials on frosting a smooth cake and making chocolate drip cakes.
  • Allow ganache to cool before applying drip, reheating carefully if necessary.
  • The cake is best served at room temperature but can be refrigerated to stabilize layers during assembly.

Nutrition

  • Serving Size: 1 slice (1/14 of cake)
  • Calories: 480
  • Sugar: 45g
  • Sodium: 310mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 50mg

Find it online: https://cookesrecipes.com/smores-chocolate-cake-recipe/