Slice of S’mores Cake with toasted marshmallow frosting and chocolate ganache

Smores Cake: The Campfire-Inspired Cake You’ll Crave

Byemiliorecipes
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I’ll never forget the magic of sitting by a campfire, toasting marshmallows until they were golden (or on fire—don’t judge), and smushing them between chocolate and graham crackers. This cake? It’s that moment, leveled up. Think rich chocolate cake layers, a fluffy, slightly charred toasted marshmallow frosting, graham cracker crumbs for crunch, and a silky chocolate ganache drizzle. It’s indulgent, nostalgic, and yes—you can absolutely pull it off.

Whether you’re looking for a summer dessert recipe, something to bring to a BBQ, or just craving a gooey marshmallow dessert that tastes like childhood, this campfire-inspired cake delivers.

Introduction

So, what makes this S’mores Cake special?

  • Layers of tender, one-bowl chocolate cake.
  • A dreamy toasted marshmallow frosting that actually tastes like marshmallows.
  • Crispy graham cracker crunchies that add texture and nostalgia.
  • Glossy chocolate ganache for richness and drama.
  • Vanilla buttercream to give structure and balance all that sweetness.

It’s got all the components of a campfire s’more, reimagined into a stunning, layered showstopper.

Smores Cake Components: What Makes It So Irresistible

Moist Chocolate Cake

  • This is your base—rich, fluffy, deeply chocolatey.
  • Made in one bowl (yes, really), so there’s no excuse not to.
  • Hot water brings out the cocoa’s depth and keeps the crumb tender.

Toasted Marshmallow Frosting

  • Sweet, slightly smoky, and super fluffy.
  • Combines torched marshmallows with fluff and butter for a next-level frosting that actually holds its shape.

Graham Cracker Crunchies

  • A mix of graham cracker crumbs, sugar, and butter, baked until crisp.
  • Adds that nostalgic graham note—and some very welcome crunch.

Chocolate Ganache

  • Cream and chocolate chips. That’s it.
  • It goes between the layers and drips over the edge for that dramatic “yes I made this” effect.

Vanilla Frosting

  • Simple vanilla buttercream, used to build frosting “dams” to hold in all the gooey stuff.
  • Helps your cake stay tall and neat.
Bowls of toasted marshmallow frosting, graham crumbs, and chocolate ganache
All the key players: toasted marshmallow frosting, graham cracker crumbs, and chocolate ganache ready for layering.

How to Make Smores Cake Step by Step

Make the Chocolate Cake

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
  2. In a large bowl, whisk together:
    • 2¼ cups flour
    • 2 cups sugar
    • ¾ cup cocoa powder
    • 1½ tsp baking soda
    • 1 tsp salt
  3. Add:
    • 2 large eggs
    • 1 cup oil
    • 2 tsp vanilla
  4. Mix until mostly smooth, then stir in 1¼ cups hot water. It’ll look thin—that’s right.
  5. Divide batter evenly among pans. Bake for 25–30 minutes, until a toothpick comes out with moist crumbs.
  6. Cool completely, then level the tops with a serrated knife.

Pro tip: The hot water wakes up the cocoa and gives you that deep chocolate flavor. Don’t skip it.

Make the Graham Cracker Crunchies

  1. Preheat oven to 300°F (150°C).
  2. Mix in a bowl:
    • 1½ cups graham cracker crumbs
    • ¼ cup sugar
    • 5 tbsp melted butter
  3. Spread on a parchment-lined tray.
  4. Bake 10–12 minutes until golden and crisp. Let cool completely.

Make the Toasted Marshmallow Frosting

  1. Spread 2 cups mini marshmallows on a tray. Broil or torch until golden brown. Let cool.
  2. In a mixer, beat 1 cup butter until light and fluffy.
  3. Add 1 cup marshmallow fluff and the toasted marshmallows. Beat to combine.
  4. Gradually add 4–5 cups powdered sugar until you get a smooth, pipeable frosting.

Texture cue: It should be soft, but hold its shape on a spatula.

Make the Chocolate Ganache

  1. Heat 1 cup heavy cream until just starting to bubble.
  2. Pour over 8 oz chocolate chips. Let sit 2 minutes.
  3. Stir until smooth and glossy. Cool slightly before using.

Make the Vanilla Frosting

  1. Beat 1 cup unsalted butter until pale.
  2. Add 4 cups powdered sugar, 2 tsp vanilla, and 2–4 tbsp cream.
  3. Beat until smooth. You’ll use this to pipe a dam around cake layers so your fillings stay put.

Cake Assembly

Here’s where it all comes together. Don’t rush it.

  1. Place one cake layer on a board or stand. Pipe a dam of vanilla buttercream around the edge.
  2. Fill the center with a layer of chocolate ganache, then marshmallow frosting. Sprinkle with graham crunchies.
  3. Add the second cake layer. Repeat the dam, ganache, frosting, and crunch.
  4. Top with the final cake layer. Press gently to level.
  5. Frost the outside with the toasted marshmallow frosting. Don’t worry if it’s rustic—it’s a campfire cake!
  6. Drizzle chocolate ganache around the edges and over the top.
  7. Decorate with more graham crunch and a few toasted marshmallows. Hit them with a kitchen torch if you want that dramatic finish.

Chef tip: Cool the ganache before dripping. Hot ganache melts frosting. And always torch last for that fresh-roasted smell.

Smores Cake
This smaller version of the S’mores Cake packs all the campfire flavor in a compact, party-ready format.

Final Notes

This cake looks impressive because it is. But each part? Totally doable. Break it up over a day or two. Make the crunchies and cake layers ahead—assemble fresh for best texture.

It’s a crowd-pleaser, perfect for summer, birthdays, or just showing off your new torch skills. Bonus: it keeps great for 3–4 days if covered well.

Print

S’mores Cake: The Campfire-Inspired Cake You’ll Crave

Smores Cake
Print Recipe

A nostalgic, indulgent, campfire-inspired cake layered with rich chocolate cake, toasted marshmallow frosting, graham cracker crunch, and glossy ganache.

  • Author: Emilio
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 2¼ cups flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup oil
  • 2 tsp vanilla
  • 1¼ cups hot water
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 5 tbsp melted butter
  • 2 cups mini marshmallows
  • 1 cup butter
  • 1 cup marshmallow fluff
  • 4–5 cups powdered sugar
  • 1 cup heavy cream
  • 8 oz chocolate chips
  • 4 cups powdered sugar (for vanilla frosting)
  • 2 tsp vanilla
  • 2–4 tbsp cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
  2. In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt.
  3. Add eggs, oil, vanilla; mix, then stir in hot water. Divide among pans. Bake 25–30 minutes. Cool and level.
  4. Preheat oven to 300°F (150°C). Mix graham crumbs, sugar, and butter. Spread on tray. Bake 10–12 minutes.
  5. Broil or torch marshmallows until golden. Beat butter, add fluff and toasted marshmallows. Beat in powdered sugar until pipeable.
  6. Heat cream until bubbling. Pour over chocolate chips. Let sit, stir smooth.
  7. Beat butter, add powdered sugar, vanilla, and cream for vanilla frosting.
  8. Assemble: Place cake layer, pipe vanilla frosting dam, fill with ganache, marshmallow frosting, and crunch. Repeat. Frost outside. Drizzle ganache. Decorate with crunch and toasted marshmallows.

Notes

Cool ganache before dripping to avoid melting frosting. Torch marshmallows last for fresh aroma. Cake stays fresh 3–4 days. Use dark chocolate to reduce sweetness. Gluten-free? Use GF flour and grahams.

Nutrition

  • Serving Size: 1 slice
  • Calories: 620
  • Sugar: 48g
  • Sodium: 320mg
  • Fat: 34g
  • Saturated Fat: 18g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 76g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 70mg

Keywords: s’mores, chocolate cake, marshmallow, summer dessert, campfire cake

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Notes

  • Don’t skip the dam—it keeps everything neat.
  • Want it less sweet? Use darker chocolate in the ganache.
  • Gluten-free version? Use GF flour blend and certified GF graham crackers.

More Sweet Layers to Love

If this S’mores Cake lit a fire in your dessert-loving soul, you’re not alone. The magic of layered textures, rich flavors, and creamy finishes doesn’t stop here. Dive into more crave-worthy recipes that bring that same energy—whether you’re in the mood for fried decadence, fruity nostalgia, or a classic chocolate fix

Fried dessert lovers might also enjoy these cheesecake chimichangas—crispy, creamy, and wildly indulgent.

For another moist and flavor-packed layered cake, try this pumpkin crunch cake—perfect for cozy fall cravings.

If you enjoy creamy, fruity layers, this banana pudding is another fan favorite that always delivers.

This coconut cloud cake offers a light, fluffy alternative with a tropical twist and a dreamy marshmallow-like frosting.

For classic chocolate lovers, these chewy chocolate chip cookies never miss—and they scratch that gooey chocolate itch perfectly.

FAQ: S’mores Cake

How long does this cake last?

3–4 days, covered in a cool place or fridge. Let it come to room temp before serving.

Can I make itahead?

Yes! Bake the layers and crunch a day or two early. Assemble the day you serve.

Do I need a torch?

Not mandatory—but it gives that roasted look and smell. Otherwise, broil marshmallows and stick them on.

Conclusion + Call to Action

You just made a multi-layer, toasted-marshmallow-topped masterpiece. This Smores Cake hits all the nostalgic notes with adult-level finesse. It’s got structure from the vanilla buttercream, indulgence from the chocolate ganache, texture from graham cracker crumbs, and that unbeatable classic smores flavor.

If you loved it—drop a comment, tag a friend, or show off your creation. This is the cake I want to eat.And now? It’s your turn. Share your version or find more inspiration on my Pinterest page.