S’mores Chocolate Cake

Why You’ll Love This Recipe

I love this cake because it layers flavor and texture in the most satisfying way. Moist chocolate cake meets creamy chocolate frosting, fluffy marshmallow filling, and toasty graham cracker crunch. It’s rich, sweet, and nostalgic all at once. Even though it looks fancy, it’s easier than it seems—each component is simple to make, and the results are worth every step. Plus, the toasted marshmallow topping is an instant conversation starter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake Layers:

• 2 cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 2 tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 2 large eggs, room temperature

• 1 cup whole milk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot coffee or hot water

Chocolate Frosting:

• 1½ cups unsalted butter, softened

• 3½ cups powdered sugar

• ¾ cup unsweetened cocoa powder

• ¼ cup heavy cream (plus more as needed)

• 2 tsp vanilla extract

• Pinch of salt

Marshmallow Filling:

• 1½ cups marshmallow fluff or marshmallow crème

• ½ cup unsalted butter, softened

• 1 tsp vanilla extract

Graham Cracker Layer:

• 1½ cups graham cracker crumbs

• ¼ cup unsalted butter, melted

Topping:

• Mini marshmallows or large marshmallows

• Chocolate chunks or chocolate bars

• Extra graham cracker pieces

Directions

Step 1: Bake the Chocolate Cake Layers

1. I preheat my oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.

2. In a large bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. I add the eggs, milk, oil, and vanilla to the dry ingredients and mix until just combined.

4. Slowly, I pour in the hot coffee or hot water and stir gently—this creates a thin batter, which bakes up moist and rich.

5. I divide the batter evenly between the pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

6. I let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 2: Prepare the Graham Cracker Layer

1. In a bowl, I mix the graham cracker crumbs with melted butter until evenly moistened.

2. I spread the mixture on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes until lightly toasted.

3. I let it cool completely before using. It adds crunch and authentic graham flavor to the cake.

Step 3: Make the Chocolate Frosting

1. In a large bowl, I beat the softened butter until smooth.

2. I gradually mix in the powdered sugar and cocoa powder.

3. I add the heavy cream, vanilla, and a pinch of salt, then beat until light and fluffy. I adjust with a splash of cream if needed for spreading consistency.

Step 4: Prepare the Marshmallow Filling

1. I beat the butter until smooth, then add the marshmallow fluff and vanilla extract.

2. I mix until the filling is light, airy, and well combined. It’s creamy but stable enough to hold between the layers.

Step 5: Assemble the Cake

1. I place one cake layer on a serving plate and spread a thin layer of chocolate frosting on top.

2. I sprinkle half of the toasted graham cracker crumbs over the frosting.

3. I spread the marshmallow filling over the crumbs, being careful to avoid the very edges.

4. I top with the second cake layer and cover the entire cake with chocolate frosting. I use an offset spatula to smooth the top and sides.

Step 6: Decorate the Cake

1. I gently press the remaining graham cracker crumbs into the sides of the cake.

2. I arrange marshmallows on top and nestle pieces of chocolate in between them.

3. Using a kitchen torch (or placing under the broiler for a few seconds), I toast the marshmallows until golden. I watch closely to prevent burning.

Servings and timing

This cake serves 12 to 14 people and takes about 2 hours and 50 minutes total:

• 45 minutes prep

• 30–35 minutes baking

• 1 hour cooling

• 30 minutes assembly and decorating

Variations

• S’mores Cupcakes: I divide the batter into cupcake liners and fill each with marshmallow frosting and graham crunch.

• Peanut Butter S’mores Cake: I swap in a peanut butter frosting or drizzle peanut butter ganache between the layers.

• Dark Chocolate Version: I use dark cocoa powder and bittersweet chocolate for a richer flavor.

• No-Torch Option: I skip the toasted topping and use a swirl of marshmallow frosting instead.

• Sheet Cake Style: I bake the batter in a 9×13 pan and layer the toppings like a s’mores bar cake.

Storage/Reheating

• I store this cake covered at room temperature for 1 day, or in the refrigerator for up to 4 days.

• I let it sit at room temperature for 30–45 minutes before serving to bring back the soft, creamy texture.

• Freezing is not recommended with the marshmallow layer and toasted topping.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day ahead and wrap them tightly. I make the frosting and fillings in advance too, and assemble everything the day I plan to serve it.

What can I use instead of marshmallow fluff?

I stick with fluff or marshmallow crème because it gives the best texture. Homemade marshmallow or marshmallow buttercream can work in a pinch.

Can I skip the coffee in the cake?

Yes, I’ve used hot water instead. Coffee enhances the chocolate flavor, but it doesn’t make the cake taste like coffee.

How do I toast marshmallows without a torch?

I arrange them on the cake and place it under a broiler for a few seconds. I stay nearby and rotate if needed to prevent burning.

What if I don’t have two cake pans?

I bake one cake at a time or use one pan, let the layer cool, then reuse it. The batter can rest briefly while the first layer bakes.

Conclusion

S’mores Chocolate Cake is my go-to when I want something rich, nostalgic, and crowd-pleasing. With layers of moist chocolate cake, sweet marshmallow filling, and graham cracker crunch, it brings the joy of classic s’mores into an elegant dessert that’s as fun to make as it is to eat. Whether I’m baking for a birthday, a holiday, or just because, this cake always hits the mark.

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