Decadent S’mores Cake: A Campfire Classic Turned Showstopping Dessert
Picture this: a velvety chocolate cake layered with toasted marshmallow fluff, nestled on a buttery graham cracker crust, and draped in glossy chocolate ganache. Each bite crackles with nostalgia—the smoky sweetness of a campfire treat, reimagined as a lavish dessert. The aroma alone—roasted marshmallow meets rich cocoa—will have your kitchen smelling like a summer night under the stars. If you’ve ever wished you could eat s’mores with a fork (and let’s be honest, who hasn’t?), this cake is your answer.
A Dessert That Tells a Story
Growing up, my family’s camping trips always ended with sticky fingers and laughter around the fire. We’d spear marshmallows on twigs, toast them to golden perfection, and sandwich them between chocolate bars and graham crackers. But when my niece requested a “birthday cake that tastes like camping,” I knew it was time to elevate those rustic flavors. This S’mores Cake became her surprise hit—and now, it’s the star of every family gathering. It’s more than a dessert; it’s a edible hug from memories you didn’t know you missed.
What You’ll Need
**Graham Cracker Crust**
– 2 cups (200g) graham cracker crumbs (about 15 sheets)
– ½ cup (113g) unsalted butter, melted
– ¼ cup (50g) granulated sugar
– *Smart swap:* Use gluten-free graham crackers or digestive biscuits for dietary needs.
**Chocolate Cake Layers**
– 1¾ cups (220g) all-purpose flour
– ¾ cup (75g) unsweetened cocoa powder
– 2 cups (400g) granulated sugar
– 1½ tsp baking powder
– 1½ tsp baking soda
– 1 tsp salt
– 2 large eggs, room temperature
– 1 cup (240ml) whole milk
– ½ cup (120ml) vegetable oil
– 2 tsp pure vanilla extract
– 1 cup (240ml) hot coffee (or boiling water)
– *Tip:* Coffee deepens the chocolate flavor without adding a coffee taste.
**Marshmallow Frosting**
– 1½ cups (340g) unsalted butter, softened
– 2 cups (400g) powdered sugar
– 1 tsp vanilla extract
– 1 (7oz) jar marshmallow fluff
– *Optional:* ½ tsp toasted marshmallow extract for extra smokiness.
**Toppings**
– 1 cup (170g) semi-sweet chocolate chips
– ½ cup (120ml) heavy cream
– Mini marshmallows or large marshmallows, halved
– Crushed graham crackers for garnish
Let’s Bake This Beauty
**Step 1: Crust Time**
Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom of two 8-inch cake pans. Bake for 8 minutes, then let cool. *Pro tip:* Use the bottom of a glass to compact the crust—it prevents crumbling later!
**Step 2: Chocolate Cake Magic**
Whisk dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla; mix until smooth. Slowly pour in hot coffee (batter will thin out—this is normal!). Divide batter between the pans with crusts. Bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
**Step 3: Whip Up the Frosting**
Beat butter until creamy. Gradually add powdered sugar, then vanilla and marshmallow fluff. Whip on high for 3 minutes until fluffy. *Fun twist:* Fold in mini chocolate chips for texture!
**Step 4: Assemble & Decorate**
Place one cake layer on a plate. Spread half the frosting, then top with the second layer. Cover the entire cake with remaining frosting. For the ganache, heat cream until simmering, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Drizzle over the cake.
**Step 5: Toast Those ’Mallows**
Arrange marshmallows on top. Use a kitchen torch to toast them until golden (or broil for 1–2 minutes—watch closely!). Sprinkle with crushed graham crackers.
Your S’mores Cake Questions, Answered
**Can I make this ahead?**
Absolutely! Bake the layers and crust up to 2 days in advance. Store unfrosted in the fridge. Frost and assemble the day of serving.
**How do I store leftovers?**
Cover loosely at room temperature for up to 2 days. The marshmallow topping may soften but still tastes divine.
**No kitchen torch? No problem!**
Use your oven’s broiler. Place the cake on a tray, broil 1–3 minutes until marshmallows blister, and rotate for even browning.
**Can I freeze this cake?**
Freeze unfrosted layers wrapped in plastic for up to 3 months. Thaw overnight before decorating.
**Dietary swaps?**
Use dairy-free butter and milk, and vegan marshmallow fluff. For egg-free, substitute flax eggs (2 tbsp water + 1 tbsp ground flaxseed per egg).
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There you have it—a dessert that’s equal parts cozy and luxurious. Whether you’re celebrating a special occasion or just craving a taste of childhood, this S’mores Cake promises to deliver that crackling-fire magic, no camping gear required. So, grab your apron and let’s turn that campfire daydream into reality. Who’s ready for seconds? 🍴🔥