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A S’mores Cake is a chocolate chip graham cracker cake, topped with a marshmallow buttercream frosting.
Ever since we made these delicious cookies last summer, we’ve been thinking about some other dessert ideas that could use graham cracker crumbs as the flour.
We tried this snacking cake recipe over on Fine Cooking’s website, but we wanted a taller, moister, and sweeter cake – so we built on the idea, and developed our own S’mores Cake.
What are S’mores?
S’mores are a quintessential campfire dessert made with toasted marshmallows that are smushed between two graham crackers and a piece of milk chocolate.
The heat from the marshmallow melts the chocolate, and it becomes a delicious, sweet and gooey graham cracker sandwich.
S’mores is a contraction for the term “some more” – and, after one bite, you really will want to eat s’more!
Baking a S’mores Cake
You’ll mix up a cake batter from a combination of crushed graham crackers and all-purpose flour, baking powder, sugar, two eggs plus two egg yolks, vanilla extract and whole milk. Semi-sweet chocolate chips are stirred into the batter – then the batter is poured it into a well-greased and floured nine-inch springform pan.
To ensure that the cake rises evenly as it bakes, without a mound in the center, we soaked and wrapped these cloth cake pan strips around the springform pan. (They really do a great job!)
Once our S’mores Cake was baked through, we removed it from the oven. After cooling for a few minutes, we carefully loosened the edges of the cake from the springform and removed the outer ring to completely cool.
This S’mores Cake bakes up tall and moist with a nice, tender crumb texture. We frosted the cake with a sweet and creamy marshmallow fluff buttercream frosting and garnished it with some dark chocolate shavings on top.
We also used a ‘naked cake’ frosting technique on the sides – where some of the frosting is scraped off the sides. You can do this too, or completely frost the sides with a thicker layer of frosting if you prefer.
You may enjoy these other cake recipes:
- Swedish Tosca Cake
- Tres Leches Cake
- Nanny’s Black Midnight Cake
- Blueberry Pudding Cake
- Chocolate Nutella Toffee Icebox Cake
Vegetable shortening or butter and flour to grease and flour a 9” spring form pan
12 whole graham crackers
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons butter (1 1/2 sticks), softened
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1/2 cup whole milk
1 cup semisweet chocolate morsels
1 cup butter (2 sticks), softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup marshmallow fluff
Dark chocolate shavings, for garnish
Preheat oven to 350 degrees F. and place an oven rack in the upper most position.
Liberally grease then flour a 9” spring form pan then wrap the bottom and an inch up the sides with foil in case the springform pan leaks (as mine did).
Soak cloth cake pan strips in water. (Using these cake pan strips is optional, but highly recommend to achieve a flat-topped cake.)
In a food processor, process the graham crackers to a fine crumb.
Add the flour, baking powder and salt to the graham cracker crumbs and mix to combine. Set this dry mix aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth and pale, about three minutes.
Add the sugar and beat for one minute, scrape and beat to combine.
With mixer running on low, add one egg at a time, mixing each in until combined. After both eggs and yolks have been added, scrape and beat again to combine.
Add vanilla and mix to combine.
With mixer on low, alternate adding dry mix and milk. Scrape the bowl and mix to combine.
Add chocolate chips and mix for five seconds then remove and scrape into the prepared springform pan, smoothing the top with an offset spatula to an even surface.
Wrap springform pan with the wet cloth cake strips centered just above the top of the bottom foil.
Bake on the top rack for 30 minutes. Check the center with a tooth pick and remove if it comes out clean. If not check every two minutes until it comes out clean. In my oven, it took exactly 32 minutes.
Remove to a rack, remove the cloth cake strips, and let the cake sit for five minutes. Then run a knife along the outer edge to loosen, remove the foil and release the springform pan edge.
Move to a rack to cool completely.
While cooling, make the frosting by creaming the butter in a stand mixer with the paddle attachment for three minutes until pale and creamy.
Slowly add confectioners’ sugar with mixer running on low.
Add vanilla and mix. Scrape the bowl and mix again.
Add the fluff and mix until creamy.
Spread over the top of the cooled cake with an offset spatula and lightly frost the sides with a thin coating, also known as a naked cake.
Shave some dark chocolate over the top. Cut into eight wedges and serve.
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