This S'mores Layer Cake Recipe is a truly delectable S'mores dessert. Enjoy your favorite taste of summer all year long. No campfire required!
No, this gorgeous creation is not a giant marshmallow (though it certainly looks like one). This is a delicious rich chocolate cake with graham cracker crust. The layers of cake alternate with a silky chocolate ganache filling, which is then topped with a perfectly golden roasted marshmallow frosting. Yep, this S'mores Dessert Layer Cake really is the thing dreams are made of.
Why You Will Love This S'Mores Dessert Cake
- S'mores Dessert Cake gives you that great s'mores flavor, without the hassle. The kids love to toast marshmallows over an open fire, and assembling their s'mores. However, there are times when I want to satisfy our s'mores cravings without having to clean up sticky spills or smell like a campfire.
- This is a stunning presentation is perfect for special occasions and celebrations. This oversized marshmallow is a true showstopper. And using a kitchen torch to create the perfectly golden roasted finish is super fun!
- This is chocolate layer cake that looks complicated, but is actually fairly simple to make. Can you believe that this gorgeous layer cake is ready to serve in under an hour? This means you can whip up this S'mores Dessert Cake whenever the mood strikes.
More Fabulous Chocolate Cake Recipes
Chocoholics, rejoice! I have even more fabulous chocolate cake recipes that you are sure to fall in love with.
This recipe for Chocolate Cake with Balsamic Roasted Strawberries, if perfect for strawberry season. These Chocolate Mini Chocolate Pound Cakes are so adorable and so addictive. And for the ultimate chocolate indulgence, you'll have to try this Dark Chocolate Cake with Chocolate Ganache Frosting.
Rich chocolate cake layers with a buttery graham cracker base filled with a chocolate ganache and topped with a golden roasted marshmallow frosting.
- 2 cups graham cracker crumbs
- 8 Tablespoons butter melted
- 1 tablespoon sugar
- 1 ¾ cups all purpose flour
- 2 cups granulated white sugar
- ¾ cup unsweetened dark cocoa powder
- 1 ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk or sour cream
- ½ cup oil
- 1 tablespoon vanilla extract
- 1 cup freshly brewed hot coffee or hot water
- ¼ cup unsalted butter
- ⅓ heaping cup semi-sweet chocolate chips or 2 oz. chocolate
- 1 ¾ cup powdered sugar
- ¼ teaspoon vanilla extract
- ¼ cup heavy cream
Heat oven to 350°F. Grease and flour the sides three 6-inch round baking pans. Line the bottom of the pans with a fitted parchment paper circle.
In a small bowl, toss together graham cracker crumbs, melted butter, and sugar.
Divide crumbs into prepared cake pans and press down. Set aside.
Stir together sugar, flour, cocoa, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in hot coffee. Batter will be runny.
Evenly pour batter into prepared pans over the graham cracker crusts.
Bake 25-27 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans and transfer to wire racks. Cool completely.
Once completely cooled, wrap in Saran Wrap and refrigerate until chilled, about an hour.
To make the filling, melt the butter and the cream in the microwave for 45 seconds to minutes. Add the chocolate and let sit for 2 minutes.
Once chocolate has melted, stir until smooth.
Add the powdered sugar and vanilla and whisk until smooth.
Allow filling to cool until spreadable consistency (will thicken as it cools), about 30 minutes.
To make the marshmallow frosting whisk together water, sugar, and corn syrup in a small pot
Place pot over medium heat and cook, without stirring, until mixture becomes a boiling syrup or 225 degrees, about 4-5 minutes.
Meanwhile, beat egg whites and cream of tartar in a dry clean bowl until soft peaks form.
With the mixer running on low, slowly add the hot syrup to the egg whites in a steady stream.
Once all the syrup has been added, increase mixture speed to high and beat until fluff is cool and doubled in size, about 5 minutes.
Once cakes are chilled, cut off domed cake tops with a serrated knife.
Place one layer on a cake plate and frost it with about ½ of fudge frosting.
Repeat with the remaining layers and frost the outside of the cake with marshmallow frosting.
Torch marshmallow frosting until golden.