Graham Cracker S'mores Cake

Why you'll love this s'mores cake

• Soft Graham Cracker Cake Layers: This recipe uses the reverse creaming method, a butter-oil combination, and buttermilk to create the most tender crumb that stays moist for days! By replacing part of the flour with graham cracker crumbs, it results in a cake with a pronounced graham flavor!
• Homemade Marshmallow Fluff: Homemade marshmallow fluff is so easy to make and wayyy better than the store bought version. And don't forget the toasted marshmallows on top!
• Rich Chocolate French Buttercream: This is the dreamiest chocolate buttercream and elevates this nostalgic s'mores dessert into a showstopper cake! It is slightly on the sweeter side, so if that's not your cup of tea I highly recommend making the chocolate frosting in this yellow cake recipe.

Ingredient Notes

• Flour: Use a high quality, unbleached all-purpose flour.
• Graham Cracker Crumbs: If you can't find graham cracker crumbs, pulse whole graham crackers until they reach a fine crumb consistency.
• Fat: To make this cake super moist while maintaining that classic buttery flavor, this recipe uses a butter-oil combo. I prefer to use light tasting olive oil, but you can also use canola or vegetable oil. For both the cake and the frosting, use a high quality European-style butter, as it has a higher fat content than American-style butter, and fat equals flavor!
• Dairy: Use whole milk for best overall flavor and results.
• Egg: The cake needs just one large egg, while the marshmallow fluff needs one egg white, and the chocolate French buttercream needs 6 egg yolks.
• Light Corn Syrup: I find that light corn syrup is the best liquid sugar for making homemade marshmallow fluff. Others have had success with using agave or honey, so if you'd like to try an alternative to light corn syrup, go ahead, but no promises it'll work! 
• Chocolate: For the chocolate French buttercream, use a high quality bittersweet or semisweet chocolate.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this smores cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Combine the dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, graham cracker crumbs, sugar, baking powder, and salt.

STEP 2: Cut the butter into the dry ingredients. Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

STEP 3: Mix in the wet ingredients. Add the oil, milk, egg, and vanilla, and mix until just combined.

STEP 4: Bake. Pour the cake batter into the prepared pans. Bake for 22-25 minutes or until a toothpick inserted comes out clean. Immediately turn the cakes out onto a wire rack to cool completely. Once cool, wrap the cakes in plastic wrap and freeze until ready to decorate. (Frozen cake layers will be much easier to frost!)

STEP 5: Make the marshmallow fluff. In a small saucepan, place the water, sugar, and light corn syrup over low heat, stirring constantly until the sugar dissolves. Turn the heat up to medium, and bring to a boil, or until it reaches 240 degrees F.

While the sugar syrup is heating, add the egg white to a medium bowl and use an electric mixer to beat it to soft peaks. Once the syrup has reached 240 degrees F, immediately drizzle it into the whipped egg white while mixing on low speed. Turn the mixer up to high speed until thick and glossy. Lastly, mix in the vanilla extract. Cover the bowl and set aside.

STEP 6: Make the chocolate buttercream. In a small heat-proof bowl, add the chocolate and place it over a pot of simmering water. Stir often until fully melted. Remove the bowl from heat and set aside. Place the egg yolks and 24g (2 tbsp) of sugar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 5 minutes) while you heat the sugar and water.

In a small saucepan, place the remaining 100g (½ cup) of granulated sugar and water over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F. While the egg yolks are still whisking on medium speed, slowly drizzle the sugar syrup into the bowl. Continue mixing until the mixture has cooled down to room temperature.

Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more. Lastly, add the melted chocolate and vanilla. Continue mixing on low speed until the buttercream is completely smooth.

STEP 7: Assemble the cake. Place the first cake layer on a cake stand. Use a 3 tablespoon cookie scoop to add 1 scoop of buttercream and spread into an even layer. Then, add a few scoops of marshmallow fluff and spread into an even layer. Repeat with the next cake layer. Add the last cake layer and top with a few more scoops of buttercream. Use an offset spatula to smooth out the top, and spread the excess all over the sides. Continue decorating the cake as desired.

STEP 8: Serve. Top the cake with marshmallows, and enjoy!

Expert Baking Tips

• Use cake strips to create flat cake layers. Soak these wilton cake strips in ice water before starting the cake batter. Just before baking, wrap the cake strips around the pan. The cold temperature on the outside of the cake will prevent the edges from baking faster than the center, resulting in an evenly baked flat cake.
• Freeze the cake layers before decorating. Since this is such a moist cake, I highly recommend freezing the cake layers for at least two hours before decorating.
• Use a cookie scoop to assemble the cake. Use a 3 tablespoon cookie scoop to add an equal amount of buttercream and marshmallow fluff to each layer.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x