Recipe updated 8/12/2022
This S’mores Layer Cake is ridiculously good, with three tall layers of graham cracker cake that’s filled with chocolate fudge filling and frosted with marshmallow frosting you really can’t go wrong.
This cake is truly a tribute to summertime campfires in cake form!
Graham Cracker Cake
- All-purpose flour: has a higher protein content than cake flour which makes it a great choice for cakes that require more structure.
- Graham cracker crumbs: adds flavor to this cake.
- Baking powder: is a mixture of baking soda and cornstarch. Baking powder works when it comes into contact with liquid and again when it comes into contact with heat. 📌Once a can of baking powder is opened, it will lose its effectiveness after 6 months.
- Salt: helps bring out the sweetness in the cake.
- Ground cinnamon: adds flavor.
- Unsalted butter: helps with the texture of the cakes crumb as well as the flavor.
- Granulated sugar: is the perfect choice for baking since it incorporates well into cake batters and helps aerate the butter in the creaming process.
- Light brown sugar: is granulated sugar with molasses added to it. It produces a deep caramel flavor in your baked goods
- Honey: sweetens and flavors the cake but also helps to keep it moist.
- Eggs: bind, thicken, emulsifies and leavens.
- Vanilla extract: helps bring out the flavors of the cake.
- Whole milk: thins out the cake batter and helps produce a cakey crumb as the liquid creates steam in the oven. Milk also helps with gluten development when it interacts with the flour. 📌Always use whole milk when baking since it tenderizes the crumb and weakens gluten just enough for the cake to have structure.
Fudge Filling
This Fudge Filling comes together quickly and adds a punch of chocolate sweetness.
- In the bowl of a stand mixer with the paddle attachment attached, beat the butter on medium speed until smooth. Reduce the mixer speed to low and add the powdered sugar, cocoa, salt, vanilla extract, cream and mix until combined.
- Increase the mixer speed to medium and mix until the filling is light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the cooled melted chocolate and mix until smooth and combined.
Marshmallow Frosting
Okay this Marshmallow Frosting is probably my favorite component to this cake. The frosting is super light and fluffy, just like a marshmallow and it’s all made from scratch! No jarred marshmallow fluff here and it’s easier to make than you think!
- Attach the whisk attachment to the mixer stand. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the stainless steel bowl of a stand mixer and whisk together well by hand.
- Place the mixer bowl on top of a saucepan with about 2 inches of water, making sure the bottom of the mixer bowl does not touch the water when placed on top. Bring water to a simmer and place the mixer bowl on top. Whisk mixture frequently until a thermometer reaches 130 degrees, about 9 minutes.
- Carefully transfer the mixer bowl to the mixer stand and beat on low speed for 2 minutes.
- Increase the speed to medium and beat for another 2 minutes.
- Increase the speed to high and beat for another 5 minutes until thick and glossy. Add in the vanilla extract and mix until combined.
Crumb Coating
Applying a thin layer of frosting helps hold in the loose crumbs and prevents the cake crumbs from getting into the final coating of frosting. Once the cake has chilled it also gives you a nice base to start decorating your cake on.
Icing the Cake
- Line an acrylic disc with parchment paper by spreading a small amount of frosting to the disc for the paper to stick to.
- Spread a large amount of buttercream on top of the cake in an even layer. You should have excess frosting hanging off the sides.
- Place the disc (parchment side down) on the top of the cake, making sure it lines up with the bottom cake board.
- Apply more frosting to the sides of the cake making sure there’s enough to cover the bottom cake board.
- Press a cake scraper against the bottom cake board and the acrylic disc and rotate the cake turntable to smooth out the sides. Chill the cake in the refrigerator for 15 minutes.
Graham Cracker Crumb Garnish
I recommend using whole graham crackers and processing them into crumbs with a food processor or in a zip top bag using a rolling pin to make crumbs. The premade graham cracker crumbs are usually stale and not fresh. And after all this work you want your cake to be as fresh as possible.
How To Apply Graham Cracker Crumbs
Over a rimmed baking sheet, apply graham cracker crumbs on the bottom edge of the cake, by picking the cake up with one hand and apply the graham cracker crumbs with the other hand. Chill the cake in the refrigerator while you prepare the chocolate drip.
Chocolate Drip Tips
- Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
- Make sure the chocolate is the right temperature. It should be fluid but not warm.
- Find the spot on your cake that will be the back and run a test drip on it. If the drip slips off the cake it’s too hot. If the drips clump, it’s too cold.
- For more controlled drips, use a spoon or a squeeze bottle and add the drips to the sides of the cake first. I prefer using a spoon for my drips.
- Once you have your side drips done, gently pour the remaining chocolate on the top and spread out until it meets the edges. Reheat the chocolate if needed.
Cake Decorating Tools
- 8-inch round cake board
- Cake turntable
- Piping bags
- Coupler or round piping tip
- 8-inch round acrylic disc
- Cake scraper
- Rimmed baking sheet
- Small offset spatula
- Wilton piping tips #1M, 4B, #12 #17
- Kitchen torch
S’mores Layer Cake Baking Schedule
- Day 1: Make graham cracker cake layers.
- Day 2: Prepare filling, frosting, assemble and decorate.
Make Ahead
- Cake layers can be made up to 3 days in advance, wrapped in plastic, stored in an airtight container in the refrigerator.
- Filling is best made the day of assembly.
- Marshmallow frosting is best made the day of assembly.
Let’s Connect
The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!
Suggested Recipes
Adapted from Layered by Tessa Huff and Sweetapolita by Rosie Alye
S'mores Layer Cake
Yield:
12
Prep Time:
2 hours
Cook Time:
35 minutes
Additional Time:
1 hour
Total Time:
1 hour
Three layers of graham cracker cake, filled with fudge filling, frosted with marshmallow frosting and garnished with graham cracker crumbs, chocolate drip and toasted marshmallow piping.
Ingredients
SPECIAL TOOLS
- 3 8-inch round cake pans
- Non stick baking spray
- Stand mixer
- 8-inch round cake board
- Cake turntable
- Piping bags
- Coupler or round piping tip
- 8-inch round acrylic disc
- Cake scraper
- Rimmed baking sheet
- Small offset spatula
- Wilton piping tips #1M, 4B, #12 #17
- Kitchen torch
GRAHAM CRACKER CAKE
- 3 1/3 cups (16 ounces) all-purpose flour
- 1 cup (3.9 ounces) finely processed graham cracker crumbs
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoon ground cinnamon
- 1 2/3 cups (13.2 ounces/3 1/3 sticks) unsalted butter, at room temperature, about 65 degrees
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 1 cup (7.1 ounces) light brown sugar
- 1/2 cup (5.3 ounces) honey
- 6 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup whole milk
CHOCOLATE FUDGE FILLING
- 1/2 cup (8 tablespoons/4 ounces) unsalted butter, at room temperature, about 65 degrees
- 2 cups (8 ounces) powdered sugar, sifted
- 3 tablespoon unsweetened cocoa powder
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 6 ounces semi sweet chocolate, melted and cool to about 85 degrees
MARSHMALLOW FROSTING
- 8 large egg whites
- 1 1/2 cups (10.5 ounces) granulated sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
CHOCOLATE DRIP
- 6 ounces semisweet chocolate, chopped
- ¾ cup (6 fluid ounces) heavy cream
- ¼ cup (4 tablespoons) unsalted butter
Instructions
GRAHAM CRACKER CAKE
- Adjust and oven rack to the center position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
- In a medium bowl, whisk to gather the flour, graham cracker crumbs, baking powder, salt and cinnamon and set aside.
- In a stand mixer fitted with the paddle attachment, combine the butter, sugars and honey on medium speed until light and fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low and add the eggs one at a time mixing after each addition. Add the vanilla extract and mix until combined.
- With the mixer on low speed, slowly add the dry ingredients in the additions, alternating with the milk in 2 additions, mixing until just combined. Give the batter a few stirs by hand with a rubber spatula.
- Divide the batter among the prepared cake pans and bake for 35 to 40 minutes, or until a skewer inserted in to the centers of the cakes comes out with a few moist crumbs attached, rotating the pans halfway through baking.
- Let the cakes cool in their pans for 30 minutes on wire racks. Invert cakes on cooling racks to cool completely, about 2 hours.
CHOCOLATE FUDGE FILLING
- In the bowl of a stand mixer with the paddle attachment attached, beat the butter on medium speed until smooth. Reduce the mixer speed to low and add the powdered sugar, cocoa, salt, vanilla extract, cream and mix until combined. Increase the mixer speed to medium and mix until the filling is light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the cooled melted chocolate and mix until smooth and combined.
MARSHMALLOW FROSTING
- Attach the whisk attachment to the mixer stand. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the stainless steel bowl of a stand mixer and whisk together well by hand. Place the mixer bowl on top of a saucepan with about 2 inches of water, making sure the bottom of the mixer bowl does not touch the water when placed on top. Bring water to a simmer and place the mixer bowl on top. Whisk mixture frequently until a thermometer reaches 130 degrees, about 9 minutes.
- Carefully transfer the mixer bowl to the mixer stand and beat on low speed for 2 minutes. Increase the speed to medium and beat for another 2 minutes. Increase the speed to high and beat for another 5 minutes until thick and glossy. Add in the vanilla extract and mix until combined.
ASSEMBLE
- Place once cake layer on a cake board and place on a cake turntable. Fill a piping bag with a round piping tip or coupler and fill the piping bag with about 1 cup marshmallow frosting. Pipe a frosting dam around the edge of the cake. Spread 2/3 cup of the chocolate filling on top in an even layer until it reaches the frosting dam. Place a second layer of cake on top and pipe another frosting dam around the cakes edge. Spread the another 2/3 cup of chocolate filling in an even layer on top until it reaches the dam. Place remaining cake layer on top.
CRUMB COAT
- Frost the top and sides of the cake with a thin layer of marshmallow frosting, creating a crumb coat. Refrigerate the cake for about 15 minutes.
FROSTING THE CAKE
- Line an acrylic disc with parchment paper by spreading a small amount of frosting to the disc for the paper to stick to. Spread a large amount of buttercream on top of the cake in an even layer. You should have excess frosting hanging off the sides. Place the disc (parchment side down) on the top of the cake, making sure it lines up with the bottom cake board.
- Apply more frosting to the sides of the cake making sure there’s enough to cover the bottom cake board. Press a cake scraper against the bottom cake board and the acrylic disc and rotate the cake turntable to smooth out the sides. Chill the cake in the refrigerator for 15 minutes.
GRAHAM CRACKER CRUMB GARNISH
- Over a rimmed baking sheet, apply graham cracker crumbs on the bottom edge of the cake, by picking the cake up with one hand and apply the graham cracker crumbs with the other hand. Chill the cake in the refrigerator while you prepare the chocolate drip.
CHOCOLATE DRIP
- Place chocolate and butter in a medium heat proof bowl.
- In a small saucepan, bring cream to a simmer over medium heat. Pour hot cream over the chocolate and butter and stir until melted. Let cool for 20 minutes before using.
- Remove the cake from the refrigerator and with a small offset spatula, remove the acrylic disc by placing the spatula under the disc and rotate the turntable until the disc releases. Peel off the parchment paper and fill in any gaps with more frosting if needed. (Because this frosting is light and billowy you will not get super sharp edges.)
- Once your chocolate drip is ready, pour the chocolate drip over the sides of the cake with a spoon, piping bag or squeeze bottle. Fill the center with more chocolate drip and use a cake spatula to cover the top completely, joining the chocolate on the outer edges. Chill the cake for 15 minutes before adding decoration to the top of the cake. Fit piping bags with piping tips #1M, #4B, #12 and #17 And fill with remaining marshmallow frosting. Pipe marshmallow frosting in a decorative pattern on the top and side of the cake using a combination of piping tips. Using a kitchen torch, lightly toast the marshmallow piping. Carefully transfer the cake to a cake pedestal and sprinkle some graham cracker crumbs and mini marshmallows over the top of the cake and serve.
Notes
Cake layers can be made up to 3 days in advance, wrapped in plastic, stored in an airtight container in the refrigerator.
Filling is best made the day of assembly.
Marshmallow frosting is best made the day of assembly.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 527Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 131mgSodium: 635mgCarbohydrates: 73gFiber: 3gSugar: 37gProtein: 12g
*Nutrition information is an estimate and will vary.*