S’mores Cake Recipe – Fudgy, Gooey & Easy to Make

This s’mores cake takes everything you love about a classic campfire s’more — the crunch of graham crackers, the richness of melted chocolate, the sticky sweetness of toasted marshmallow — and stacks it into one showstopping layer cake. No fire pit required. Just an oven and about an hour.

Unlike most s’mores cake recipes that just sprinkle crumbs on top or use a box mix, this recipe builds each component from scratch with its own dedicated preparation. The result is a cake where every layer actually delivers on its promise: a deeply fudgy chocolate cake, a crispy buttery graham cracker crumble, and a marshmallow frosting that genuinely tastes like the real thing.

Whether you’re making it for a birthday, a summer gathering, or just because you want something spectacular — this s’mores cake is the one.

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What Is a S’mores Cake?

A s’mores cake is a layer cake that takes the three iconic components of a classic s’more and transforms each one into a distinct element of the cake. This s’mores cake recipe is designed to make every component count. In case you’ve never had a s’more: it’s a campfire treat made from a toasted marshmallow and a square of chocolate sandwiched between two graham crackers. It is one of the greatest flavor combinations ever created.

This recipe turns each of those three components into its own layer:

• The chocolate becomes a rich, fudgy cake
• The graham cracker becomes a buttery baked crumble sprinkled between layers
• The marshmallow becomes a fluffy buttercream frosting made with real marshmallow fluff

The result is a cake that hits every note of a real s’more — and then some.

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Why This Recipe Works Better Than Others

• The chocolate cake uses hot coffee in the batter — you can’t taste it, but it makes the chocolate flavor dramatically deeper
• The graham cracker crumble is baked, not just crushed and scattered — this keeps it crispy between the layers instead of going soft
• The marshmallow frosting uses real marshmallow fluff stirred directly into the buttercream — not artificial flavoring
• Full troubleshooting tips, make-ahead notes, and substitution options included
• This s’mores cake works as a 2-layer 8-inch cake or a 3-layer 6-inch cake

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The 3 Key Components

Before diving into the full recipe, here’s a breakdown of each component and why it matters:

1: The Chocolate Cake Layers

A deeply fudgy, moist chocolate cake made with cocoa powder, buttermilk, and hot coffee. It bakes up rich and dense — the perfect backbone for this s’mores cake. Making it from scratch takes 10 extra minutes over a box mix and the difference in flavor is significant.

2: The Graham Cracker Crumble

Crushed graham crackers mixed with melted butter and sugar, then baked on a sheet pan until golden and crisp. This crumble gets sprinkled between each cake layer, delivering that essential s’more crunch and buttery graham flavor in every single bite. The baking step is what keeps it from going soggy.

3: The Marshmallow Buttercream

Classic American buttercream with real marshmallow fluff folded right in. It’s light, fluffy, and genuinely tastes like a toasted marshmallow — no extract or artificial flavor needed. It’s also stable enough to frost and pipe a full layer cake without any issues.

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Ingredients You’ll Need

Here’s everything required for all three components of this s’mores cake. Full quantities are in the recipe card at the bottom.

Chocolate Cake

• All-purpose flour
• Unsweetened cocoa powder
• Granulated sugar
• Baking soda and baking powder
• Salt
• Eggs, room temperature
• Buttermilk
• Strong hot coffee (or hot water)
• Vegetable oil
• Vanilla extract

Graham Cracker Crumble

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter, melted
• Pinch of salt

Marshmallow Buttercream

• Unsalted butter, softened
• Powdered sugar
• Marshmallow fluff
• Heavy cream
• Vanilla extract
• Pinch of salt

Optional Finishing Touches

• Chocolate ganache drizzle
• Toasted marshmallows
• Graham cracker pieces
• Chocolate bar squares

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How to Make S’mores Cake — Step-by-Step

This s’mores cake recipe has four parts. Read through all of them before you start — the cake layers and crumble can be made ahead, which makes the day-of assembly much more manageable.

Part 1 — Bake the Chocolate Cake

1. Prep your pans. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
3. Mix the wet ingredients. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract. Then stir in the hot coffee — the batter will be quite thin, which is exactly right.
4. Combine. Pour the wet ingredients into the dry ingredients and whisk until just smooth. Do not overmix.
5. Bake. Divide the batter evenly between the two prepared pans. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Let cool in the pans for 15 minutes, then turn onto wire racks to cool completely before assembling.

Part 2 — Make the Graham Cracker Crumble

1. Mix. Stir together graham cracker crumbs, sugar, melted butter, and a pinch of salt until the mixture looks like wet sand.
2. Bake. Spread onto a parchment-lined baking sheet in an even layer. Bake at 350°F for 8–10 minutes until golden and fragrant. Let cool completely — it will crisp up significantly as it cools.

Part 3 — Make the Marshmallow Buttercream

1. Beat the butter. Using a stand mixer or hand mixer, beat the softened butter on medium-high speed for 3–4 minutes until pale and fluffy.
2. Add the sugar. With the mixer on low, add the powdered sugar one cup at a time, mixing well between each addition.
3. Add fluff and finish. Add the marshmallow fluff, vanilla extract, and salt. Then add heavy cream one tablespoon at a time, beating on high speed for 2 minutes until the frosting is light, fluffy, and spreadable.

Part 4 — Assemble the Cake

1. First layer. Place one cooled cake layer on a serving plate or cake stand. Spread a generous, even layer of marshmallow buttercream over the top. Sprinkle with half of the graham cracker crumble.
2. Second layer. Place the second cake layer on top and repeat — buttercream, then the remaining crumble.
3. Crumb coat. Apply a thin layer of buttercream all over the outside of the cake to seal in the crumbs. Refrigerate for 20 minutes.
4. Final coat and finish. Apply the final layer of buttercream smoothly or with decorative swoops. Drizzle with warm chocolate ganache if using, and top with toasted marshmallows and graham cracker pieces. Serve immediately or refrigerate until ready.

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Pro Tips for the Best S’mores Cake Recipe

Don’t skip the coffee in the batter. You absolutely cannot taste coffee in the finished cake. What it does is deepen and intensify the chocolate flavor in a way that nothing else replicates. Use leftover brewed coffee or dissolve a teaspoon of instant espresso in hot water.

Use room temperature ingredients. Cold butter won’t cream properly and cold eggs can cause the batter to look curdled. Take everything out of the fridge at least one hour before you start.

Let the crumble cool completely before using it. It might seem soft when it comes out of the oven, but it crisps up dramatically as it cools. Using it warm will make it soft and clumpy between the layers.

Always do a crumb coat. A thin first layer of frosting traps all the loose cake crumbs so they don’t show up in your final coat. Chill for 20 minutes between the crumb coat and the final frosting layer — this step is what separates a clean, professional-looking cake from a messy one.

Toast the marshmallows right before serving. A kitchen torch gives you the most control and the best campfire-char effect. If you don’t own one, pop the frosted cake under the broiler for 60–90 seconds — stay right next to it and watch it the entire time.

Make components ahead. The cake layers can be baked up to 2 days ahead and stored wrapped tightly at room temperature. The graham cracker crumble keeps for up to a week in an airtight container. Make the buttercream the day you assemble.

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S’mores Cake Variations and Substitutions

3-Layer 6-Inch Cake

This recipe makes a 2-layer 8-inch cake or a 3-layer 6-inch cake. For the taller version, divide the same batter among three 6-inch pans and reduce the bake time to 22–26 minutes. The result is a more dramatic presentation with an extra layer of crumble and frosting.

Add a Chocolate Ganache Layer

For extra richness, spread a thin layer of chocolate ganache directly onto each cake layer before adding the marshmallow buttercream. This adds another dimension of flavor and mimics the melted chocolate bar in a real s’more even more closely.

Dairy-Free Version

Substitute plant-based butter throughout the recipe, use oat milk with a splash of lemon juice in place of buttermilk, and use a dairy-free marshmallow fluff. The results hold up well in both the cake and the frosting.

Gluten-Free Version

Use a 1:1 gluten-free flour blend in the cake batter and swap regular graham crackers for gluten-free graham crackers. Everything else in the recipe stays the same.

Sheet Cake Version

Pour the batter into a greased 9×13 inch pan and bake at 350°F for 35–40 minutes. Frost with marshmallow buttercream, sprinkle with crumble, and drizzle with ganache. This sheet cake version of the s’mores cake is much easier to serve for a large crowd.

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How to Store Your S’mores Cake

At room temperature: Once assembled, your s’mores cake keeps well covered at room temperature for up to 2 days. The crumble will soften slightly over time but the flavor stays great.

In the refrigerator: Covered tightly, the cake keeps in the fridge for up to 5 days. Take it out and let it sit at room temperature for 30–45 minutes before serving — cold buttercream is dense and the flavors open up at room temperature.

Freezing: Freeze unfrosted cake layers only, wrapped tightly in plastic wrap followed by foil, for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and assembling. The assembled cake does not freeze well.

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Frequently Asked Questions: s’mores cake

Can I use a box mix for the chocolate cake layers?

Yes, a high-quality dark chocolate box mix will work in a pinch. The from-scratch cake layers are noticeably richer and fudgier, but if you’re short on time the overall s’mores cake will still be delicious. Use a mix that calls for oil rather than butter for a moister result.

How do I keep the graham cracker crumble from getting soggy?

Two things: first, bake the crumble so it fully crisps up and the butter cooks into the crumbs. Second, add the crumble to the assembled cake close to serving time — within a few hours if possible. The longer it sits in contact with the moist frosting, the softer it will get.

My marshmallow buttercream is too sweet — how do I fix it?

Add an extra pinch of salt and reduce the powdered sugar by half a cup. A tablespoon of cream cheese also works well — it adds a slight tang that balances the sweetness without changing the texture noticeably.

Can I make this cake ahead of time?

Yes — this is actually a great make-ahead cake. Bake the cake layers up to 2 days in advance and store them wrapped at room temperature. Make the crumble up to a week ahead and keep it in an airtight container. Make the buttercream and assemble the s’mores cake the day you plan to serve it for the best texture and presentation.

Can I use regular marshmallows instead of marshmallow fluff?

Marshmallow fluff is strongly recommended because it incorporates into the buttercream much more smoothly. If you only have regular marshmallows, melt them with a tablespoon of butter in the microwave in 15-second intervals, stir until smooth, and let cool before adding to the buttercream. The texture will be slightly different but the flavor works.

What pan size does this recipe make?

This recipe makes one two-layer 8-inch cake or one three-layer 6-inch cake. For a three-layer 8-inch cake, increase all ingredient quantities by 50%.

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S’mores Cake Recipe Card

Prep: 45 minBake: 30 minTotal: 1 hr 15 minServings: 12 slicesDifficulty: Medium

Chocolate Cake

• 2 cups (250g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs, room temperature
• 1 cup (240ml) buttermilk
• 1 cup (240ml) strong hot coffee
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract

Graham Cracker Crumble

• 1½ cups (150g) graham cracker crumbs
• ⅓ cup (65g) granulated sugar
• 6 tbsp (85g) unsalted butter, melted
• Pinch of salt

Marshmallow Buttercream

• 1 cup (225g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1½ cups (130g) marshmallow fluff
• 2–3 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. Whisk all dry cake ingredients in a large bowl. Whisk wet ingredients separately, stir in hot coffee. Combine wet and dry until just smooth.
3. Divide batter between pans. Bake 28–32 minutes until a toothpick comes out with a few moist crumbs. Cool completely.
4. Mix crumble ingredients and bake at 350°F for 8–10 minutes until golden. Cool completely.
5. Beat butter 3–4 minutes. Add powdered sugar gradually. Add marshmallow fluff, vanilla, salt, and cream. Beat until fluffy.
6. Layer cake, frosting, and crumble. Apply crumb coat, chill 20 min, then final coat. Top with ganache, toasted marshmallows, and graham pieces.

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