Smores Chocolate Cake Recipe

If you’ve ever dreamed of capturing that campfire favorite—s’mores—in a rich, indulgent cake, then you’re in for a real treat with this Smores Chocolate Cake Recipe. It’s like the perfect chocolate cake went camping, gathered all the marshmallow fluff, graham cracker crunch, and chocolate ganache, and came back with a party in every bite. I absolutely love how this turns out every time I make it, and I’m excited to share it with you because it really is fan-freaking-tastic. Grab your apron and let’s get baking!

this Recipe

Ingredients You’ll Need

Each element of the Smores Chocolate Cake Recipe has a purpose: from the cocoa powder in the cake to the marshmallow fluff in the frosting, and those crunchy graham cracker crumbs that just tie everything together perfectly. Make sure to get fresh ingredients and quality chocolate for the best results.

• Flour: All-purpose flour works best to keep the cake tender but sturdy enough to hold the layers.
• Sugar: Granulated sugar sweetens the cake and balances out the cocoa’s bitterness.
• Natural unsweetened cocoa powder: Gives that rich chocolate flavor without extra sweetness.
• Baking soda: Helps the cake rise perfectly and stay fluffy.
• Salt: Just a pinch to balance flavors.
• Eggs: Provide structure and richness to the cake.
• Milk: I usually use whole milk for moisture, but 2% works too.
• Vegetable oil: Keeps the cake super moist; I don’t substitute this as easily.
• Vanilla extract: Adds a subtle depth to the flavor.
• Hot water: A trick to bloom the cocoa and make the batter smooth and thin.
• Graham cracker crumbs: Aim for fresh crumbs from full sheets for that authentic crunch.
• Sugar (for crunchies): Sweetens and helps the crumbs crisp up.
• Unsalted butter (for crunchies and frostings): Use good quality for the best creamy texture.
• Marshmallow fluff: The star of the frosting—make sure to use the real deal!
• Powdered sugar: Sweetens and thickens the frosting.
• Mini marshmallows: Toasted inside the frosting and on top, adding gooey fun.
• Semi-sweet chocolate chips: For the ganache, pick a quality brand for smooth melting.
• Heavy whipping cream: Creates that glossy ganache texture.
• Milk or cream (for vanilla frosting): Keeps the frosting silky and spreadable.

Variations

I like to keep my Smores Chocolate Cake Recipe pretty traditional, but you can absolutely switch things up based on your preferences or dietary needs. Here are a few ideas I’ve tried or want to try next time.

• Gluten-Free: I swapped in a gluten-free flour blend once, and the texture was surprisingly good, though the cake was a bit more delicate.
• Vegan Version: I haven’t tried a fully vegan version myself yet but swapping eggs with flax or applesauce and using vegan marshmallow fluff could work.
• Extra Chocolate: If you’re like me and go crazy for chocolate, add chocolate chips into the batter or double the ganache layer.
• Flavored Marshmallow Frosting: Mix in a splash of bourbon or a vanilla bean paste for an adult twist.

How to Make Smores Chocolate Cake Recipe

Step 1: Bake the Chocolate Cake Layers

Start by prepping your cake pans with parchment circles and greasing the sides—you’ll thank me later when the layers release effortlessly. Preheat the oven to 300°F (148°C). Mix all the dry ingredients first (flour, sugar, cocoa, baking soda, salt). I always whisk them well to avoid lumps. Then add the eggs, milk, and oil and stir until smooth. Pour in the boiling water mixed with vanilla—the batter gets very thin here, but don’t panic! That’s how the cake stays tender.

Divide evenly between three pans and bake for about 30 to 33 minutes. A toothpick inserted should come out with a few moist crumbs, not wet batter. Let the cakes cool in the pans for 5 minutes, then turn them out onto cooling racks. Patience is key here; if you frost when still warm, the layers might crumble or melt your frosting.

Step 2: Make the Graham Cracker Crunchies

When the cake cools, crank your oven to 350°F. Mix graham cracker crumbs with sugar and melted butter until crumbly but sticking together. Spread the mixture evenly on a parchment-lined baking sheet—you want an even layer so they toast uniformly. Bake for 8-10 minutes until golden and crisp. Let them cool completely. These little crunchies add that authentic s’mores texture punch that everyone loves.

Step 3: Prepare the Toasted Marshmallow Frosting

This frosting is a game-changer—I learned this trick when I toasted the marshmallows under the broiler for about a minute to add that smoky, toasted charm. Once toasted, let them cool fully. Beat room-temperature butter until creamy, then mix in marshmallow fluff, half the powdered sugar, then the rest, getting a smooth, fluffy texture. Break those cooled toasted mini marshmallows into little bits and fold them in gently. The result is something fluffy, sweet, and gooey that you’ll want to eat by the spoonful.

Step 4: Whip Up the Chocolate Ganache

Chocolate ganache might sound intimidating, but it’s so simple! Just heat heavy cream until it’s about to boil, pour it over your chocolate chips, let sit for a few minutes, then whisk until smooth and glossy. This gets spread between cake layers adding a silky chocolate richness that smothers everything in yum.

Step 5: Make the Vanilla Frosting Dam

Before you start stacking, whip up a simple vanilla frosting to pipe a dam (a border) around your cake layers as you build. This keeps all those layers of ganache, marshmallow frosting, and crunchies from oozing out. Mixing butter, powdered sugar, vanilla, and a bit of milk makes for a spreadable, smooth frosting that’s perfect for this job.

Step 6: Assemble Your Smores Chocolate Cake Recipe

Okay, now the fun part! Level the cake layers if needed by slicing off any domes—you can trust my step-by-step tutorials for leveling if you want to check those out. Set your first layer on a cake board or plate, pipe your vanilla frosting dam around the edge, then spread chocolate ganache over the top. Dollop and smooth out marshmallow frosting, then sprinkle the graham cracker crunchies evenly.

Repeat for the second layer, then top with the final cake layer. Chill for about 30 minutes to firm things up. Then cover the whole cake with the toasted marshmallow frosting. Press the remaining graham cracker crunchies around the bottom edge of the cake, and carefully drizzle your cooled (but gently reheated) ganache along the sides for that beautiful chocolate drip effect.

Finally, top with mini marshmallows and toast them with a kitchen torch right before serving for that campfire vibe. Another thing I’ve learned: keep the torch moving so they toast evenly without burning.

How to Serve Smores Chocolate Cake Recipe

Garnishes

For garnishes, I stick with mini marshmallows toasted right on top because they add that irresistible golden glow and gooey texture. A sprinkle of extra graham cracker crumbs around the base of the cake ups the crunch factor and looks super cute. If I’m feeling fancy, I sometimes add a few shards of dark chocolate or a drizzle of caramel for extra decadence.

Side Dishes

This cake is pretty rich, so I like to serve it alongside fresh fruit like strawberries or raspberries to balance the sweetness. A cold glass of milk or a simple cup of black coffee pairs beautifully to cut through all that gooey goodness. For parties, I’ve seen folks pair it with a lightly whipped cream or vanilla ice cream, which is never a bad idea.

Creative Ways to Present

For birthday parties or special get-togethers, I’ve layered this cake in a rustic naked style—meaning just a light crumb coat of frosting showing through for that homemade look. Another fun idea is making cupcakes using the same components for a portable s’mores treat. And if you want to impress, serve slices alongside a mini kitchen torch and marshmallows, letting guests toast their own for a nostalgic experience.

Make Ahead and Storage

Storing Leftovers

I keep leftover Smores Chocolate Cake in an airtight container in the fridge. It stays moist and delicious for about 3 to 4 days, but honestly, my family has never let it last that long! Before serving, I usually let it sit out for 15–20 minutes to take the chill off—it tastes better when not ice-cold.

Freezing

This cake freezes well if you wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. I like to freeze individual slices for a quick treat later. When thawing, do it slowly in the fridge overnight for best texture and flavor.

Reheating

I usually don’t reheat cake slices since it’s perfect served cool or at room temperature. But if I want that warm gooey marshmallow feeling, I pop a slice in the microwave for 10-15 seconds—just enough to soften the marshmallow frosting but without melting the layers completely.

FAQs

Final Thoughts

This Smores Chocolate Cake Recipe is hands down one of my favorite ways to celebrate any occasion or simply treat myself. It’s that perfect mix of nostalgic flavors and elegant layers that feels both fun and special. When I first tried this recipe, I was amazed at how it brought the magic of a campfire s’more right onto the dessert plate. I promise if you follow these steps, you’ll have everyone asking for seconds, and trust me, you’ll want to make it again and again.

So next time you want to wow your family or friends with a dessert that’s both comforting and fancy, give this recipe a go. Let me know how yours turns out—I’m betting you’ll love it just as much as I do!

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