Smores Chocolate Cake

Why Make This Recipe

S’mores Chocolate Cake is a delightful way to enjoy the classic campfire treat in cake form. With its rich chocolate flavor, fluffy marshmallow frosting, and crunchy graham cracker topping, this cake brings a nostalgic taste into the kitchen. It’s perfect for birthdays, gatherings, or just a weekend treat. This cake is sure to impress your family and friends while providing a fun twist on a beloved dessert.

How to Make S’mores Chocolate Cake

Ingredients

• 2 cups (260g) flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla
• 1 cup (240ml) hot water
• 3/4 cups (100g) graham cracker crumbs (about 6 full sheet graham crackers)
• 1 1/2 tbsp (20g) sugar
• 1/4 cup (56g) unsalted butter, melted
• 1 3/4 cups (392g) unsalted butter, room temperature
• 3 1/4 cups marshmallow fluff*
• 6 cups (690g) powdered sugar
• 1 1/2 cups mini marshmallows
• 9 oz (1 1/2 cups) semi-sweet chocolate chips
• 3/4 cup (180ml) heavy whipping cream
• 3/4 cup (168g) unsalted butter, room temperature
• 3 cups (345g) powdered sugar
• 1 tsp vanilla extract
• 1 tbsp milk or cream

Directions

1. Make the chocolate cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla. Mix until smooth. Gradually stir in hot water. Pour the batter into the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool completely.

2. Make the graham cracker crunchies: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Spread the mixture on a baking sheet and bake at 350°F (175°C) for about 10 minutes, stirring occasionally until golden. Let cool.

3. Make the toasted marshmallow frosting: In a large bowl, beat 1 3/4 cups unsalted butter until creamy. Gradually add marshmallow fluff and mix until combined. Slowly add in powdered sugar until the frosting is smooth.

4. Make the chocolate ganache: In a saucepan, heat heavy cream until it just begins to simmer. Remove from heat and add chocolate chips. Stir until smooth. Let cool slightly.

5. Make the vanilla frosting: In another bowl, beat 3/4 cup unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and milk. Mix until smooth.

How to Serve S’mores Chocolate Cake

To serve, place one layer of chocolate cake on a platter. Spread a layer of toasted marshmallow frosting on top, then sprinkle with graham cracker crunchies. Add the second cake layer and top it with more marshmallow frosting. Drizzle with chocolate ganache and finish with mini marshmallows on top for extra flair!

How to Store S’mores Chocolate Cake

You can store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, store it in the refrigerator for up to a week. Make sure to cover the cake to prevent it from drying out.

Tips to Make S’mores Chocolate Cake

• Use room temperature ingredients for better mixing.
• Do not overmix the batter; mix until just combined.
• If you want extra chocolate flavor, add chocolate chips to the batter.
• You can toast the mini marshmallows on top with a kitchen torch for additional flavor.

Variation

You can make this cake gluten-free by substituting all-purpose flour with a gluten-free flour blend. Additionally, feel free to try different types of chocolate in the ganache, such as dark chocolate or white chocolate for a unique twist!

FAQs

1. Can I use store-bought marshmallow fluff?
Yes, using store-bought marshmallow fluff is a great time-saver and works perfectly for this recipe.

2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator wrapped in plastic wrap.

3. What if I don’t have graham crackers?
If you don’t have graham crackers, you can use crushed digestive biscuits or vanilla wafers as a substitute.

Add a special touch to your gatherings or simply indulge yourself with this S’mores Chocolate Cake; it’s a sweet treat that everyone will love!

S'mores Chocolate Cake

S'mores Chocolate Cake is a delightful way to enjoy the classic campfire treat in cake form, featuring rich chocolate flavor, fluffy marshmallow frosting, and crunchy graham cracker topping.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Chocolate Cake

• 2 cups flour
• 2 cups sugar
• 3/4 cup natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs room temperature
• 1 cup milk room temperature
• 1 cup vegetable oil
• 1 1/2 tsp vanilla
• 1 cup hot water

For the Graham Cracker Crunchies

• 3/4 cups graham cracker crumbs (about 6 full sheet graham crackers)
• 1 1/2 tbsp sugar
• 1/4 cup unsalted butter, melted

For the Toasted Marshmallow Frosting

• 1 3/4 cups unsalted butter room temperature
• 3 1/4 cups marshmallow fluff
• 6 cups powdered sugar

For the Chocolate Ganache

• 9 oz semi-sweet chocolate chips
• 3/4 cup heavy whipping cream

For the Vanilla Frosting

• 3/4 cup unsalted butter room temperature
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp milk or cream

For Decoration

• 1 1/2 cups mini marshmallows

Method

 

Make the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla. Mix until smooth.
4. Gradually stir in hot water.
5. Pour the batter into the prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Let the cakes cool completely.

Make the Graham Cracker Crunchies

1. In a bowl, mix graham cracker crumbs, sugar, and melted butter.
2. Spread the mixture on a baking sheet and bake at 350°F (175°C) for about 10 minutes, stirring occasionally until golden.
3. Let cool.

Make the Toasted Marshmallow Frosting

1. In a large bowl, beat 1 3/4 cups unsalted butter until creamy.
2. Gradually add marshmallow fluff and mix until combined.
3. Slowly add in powdered sugar until the frosting is smooth.

Make the Chocolate Ganache

1. In a saucepan, heat heavy cream until it just begins to simmer.
2. Remove from heat and add chocolate chips.
3. Stir until smooth and let cool slightly.

Make the Vanilla Frosting

1. In another bowl, beat 3/4 cup unsalted butter until creamy.
2. Gradually add powdered sugar, vanilla extract, and milk.
3. Mix until smooth.

Assembly

1. To serve, place one layer of chocolate cake on a platter.
2. Spread a layer of toasted marshmallow frosting on top, then sprinkle with graham cracker crunchies.
3. Add the second cake layer and top it with more marshmallow frosting.
4. Drizzle with chocolate ganache and finish with mini marshmallows on top for extra flair!

Notes

Use room temperature ingredients for better mixing. Do not overmix the batter; mix until just combined. If you want extra chocolate flavor, add chocolate chips to the batter. You can toast the mini marshmallows on top with a kitchen torch for additional flavor. You can store leftover cake in an airtight container at room temperature for up to 3 days and in the refrigerator for up to a week.