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    Home » Recipes » Cakes & Cupcakes

    Published: Aug 5, 2023 by Sloane · This post may contain affiliate links · Leave a Comment

    Graham Cracker S'mores Cake

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    5 from 2 votes

    This s'mores cake is made up of impossibly soft graham cracker cake layers, homemade marshmallow fluff, and a rich chocolate French buttercream. It's THE cake for all summer birthdays!

    s'mores cake with marshmallows on white wooden board.

    This cake screams summer by the campfire! Every element of the nostalgic summertime treat is represented in this recipe in an elevated way. Though the baking methods require some technique, the decoration absolutely does not! My favorite way to decorate this cake is by topping it with whole marshmallows. To really lean into the s'mores effect, toast them lightly with a kitchen torch!

    For more s'mores and summer related recipes, try S'mores Bars, Individual Apple Blueberry Crumble, Vegan Chocolate Zucchini Bread, and Cherry Pie Bars.

    Jump to:
    • Why you'll love this s'mores cake
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other cake & cupcake recipes to try
    • 📖 Recipe
    • 💬 Reviews

    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

    ingredients for graham cracker cake.
    For the graham cracker cake layers
    ingredients for marshmallow fluff and chocolate buttercream.
    For the marshmallow fluff & chocolate buttercream
    • 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.

    dry ingredients in glass mixing bowl.
    STEP 1
    butter mixed into dry ingredients in glass mixing bowl.
    STEP 2

    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.

    graham cracker cake batter in mixing bowl.
    STEP 3
    baked graham cracker cake layers on wire rack.
    STEP 4

    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!)

    marshmallow fluff in bowl.
    STEP 5
    chocolate French buttercream in bowl.
    STEP 6

    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.

    cake layer with buttercream and marshmallow fluff spread on top.
    STEP 7
    assembled s'mores cake with marshmallows on top.
    STEP 8

    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.
    s'mores cake cut on white wooden board.

    Recipe FAQs

    What is the reverse creaming method?

    The reverse creaming method is the process of beating room temperature butter into the dry ingredients. The fat coats the flour and inhibits the gluten from developing. With this method, the cake is sure to bake up flat without becoming too golden around the edges or on top. In contrast, the creaming method involves beating the sugar and butter together, which adds a lot of extra air into the batter. This is a great method for other bakes, but not with a white cake. With the reverse creaming method, the cake will bake up with an ultra fine, velvety crumb. 

    How to bake flat cake layers:

    Cakes may dome in the middle when they bake because the outside bakes faster than the center, so the center has more time to rise. This is not ideal for layer cakes, because it is a pain to have to trim away the top of the cake. The best way to ensure your cake layers bake up flat rather than doming is to use cake strips. Soak the cake strips in cold water before wrapping around the outside of the cake pan. This will ensure that the outside of the cake does not bake faster than the center, resulting in an evenly baked, flat cake.

    How to make DIY cake strips:

    If you don't have cake strips on hand, you can make a DIY version! Dip a few paper towels in ice water and squeeze out some of the water so it isn't dripping. Fold them up so they're the same width as your cake pan, then wrap them in aluminum foil. Wrap your DIY cake strips around the sides of the pan just before baking.

    Storage Tips:

    Store this cake in an airtight container at room temperature for up to 5 days. You can also wrap individual slices with plastic wrap, place in a freezer bag, and freeze for up to 3 months.

    slice of s'mores cake on plate.

    Baking in Grams

    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

    Other cake & cupcake recipes to try

    • olive oil lemon cake on white plate.
      Olive Oil Lemon Upside Down Cake
    • strawberry crunch cake cut into squares.
      Strawberry Crunch Cake
    • strawberry icebox cake with fresh strawberries on top.
      Roasted Strawberry Icebox Cake
    • chocolate swiss roll cake slices on white plates.
      Chocolate Swiss Roll

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    s'mores cake with marshmallows on white wooden board.
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Graham Cracker S'mores Cake

    This s'mores cake is made up of impossibly soft graham cracker cake layers, homemade marshmallow fluff, and a rich chocolate French buttercream. It's THE cake for all summer birthdays!
    Prep Time 1 hour hr
    Cook Time 25 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Servings12 servings
    Coursecake
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    6" Cake Pans
    Cake Strips

    Ingredients

    For the graham cracker cake layers:

    • 120 g (1 cup) all-purpose flour
    • 200 g (2 cups) graham cracker crumbs, about 16 whole crackers
    • 150 g (¾ cup) granulated sugar
    • 2 teaspoon baking powder
    • ½ teaspoon kosher salt
    • 76 g (5 ½ tablespoon) unsalted butter, room temp
    • 50 g (¼ cup) neutral oil
    • 227 g (1 cup) whole milk, room temp
    • 1 egg, room temp
    • 2 teaspoon vanilla extract

    For the marshmallow fluff:

    • 2 tablespoon water
    • 50 g (¼ cup) granulated sugar
    • 78 g (¼ cup) light corn syrup
    • 35 g egg white, about 1
    • ½ teaspoon vanilla extract

    For the chocolate French buttercream:

    • 227 g (8 oz) bittersweet chocolate
    • 6 egg yolks
    • 124 g (½ cup + 2 tbsp) granulated sugar, divided
    • 42 g (3 tablespoon) water
    • 1 teaspoon vanilla extract
    • 227 g (16 tablespoon) unsalted butter, room temp

    Instructions

    For the graham cracker cake layers:

    • Preheat the oven to 350 degrees F. Grease and line three 6 inch cake pans with parchment paper.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, graham cracker crumbs, sugar, baking powder, and salt.
    • Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
    • Add the oil, milk, egg, and vanilla, and mix until just combined.
    • Divide the cake batter between 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!)

    For the marshmallow fluff filling:

    • 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.

    For the chocolate French 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.

    For assembly:

    • 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.
    • Top the cake with marshmallows, and enjoy!

    Notes

    • 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.

    Nutrition Facts

    Serving: 1slice | Calories: 608kcal | Carbohydrates: 64g | Protein: 6g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 309mg | Potassium: 204mg | Fiber: 2g | Sugar: 44g | Vitamin A: 821IU | Calcium: 110mg | Iron: 3mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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