Imagine a campfire classic, but without the smoke in your eyes, the sticky marshmallow fingers, or the existential dread of dropping your graham cracker in the dirt. Enter: S’mores Cake. This isn’t just dessert—it’s a rebellion against mediocre summer snacks.
Why settle for basic when you can have a towering, gooey, chocolatey masterpiece? If your taste buds aren’t already screaming “yes,” you might want to check your pulse. Let’s fix that.
Why This Recipe Will Ruin All Other Desserts for You
This cake takes the nostalgia of s’mores and cranks it to 11.
Graham cracker crust? Check. Layers of chocolate cake that taste like a hug from a cocoa bean?
Obviously. Toasted marshmallow frosting that’s basically edible clouds? You bet.
It’s the dessert equivalent of a mic drop. Plus, it’s easier to make than you’d think—no campfire required, unless you’re into theatrics (we won’t judge).
Ingredients: The Building Blocks of Glory
- For the graham cracker crust: 1 ½ cups crushed graham crackers, ⅓ cup melted butter, 2 tbsp sugar.
- For the chocolate cake: 1 ½ cups flour, 1 cup sugar, ⅓ cup cocoa powder, 1 tsp baking soda, ½ tsp salt, 1 cup water, ⅓ cup vegetable oil, 1 tbsp vinegar, 1 tsp vanilla.
- For the marshmallow frosting: 1 cup unsalted butter (softened), 2 cups powdered sugar, 1 tsp vanilla, 7 oz marshmallow fluff, 2 tbsp heavy cream.
- For the ganache: ½ cup heavy cream, 1 cup chocolate chips.
- Bonus: Extra graham crackers and mini marshmallows for garnish (because extra is the point).
Step-by-Step: How to Build Your Edible Masterpiece
- Make the crust: Mix crushed graham crackers, melted butter, and sugar. Press into a 9-inch springform pan.
Bake at 350°F for 8 minutes. Let it cool like it’s too cool for school.
- Bake the cake: Whisk dry ingredients, then add wet ones. Pour over the crust.
Bake for 25–30 minutes. Let it cool completely—patience is a virtue, or so they say.
- Whip the frosting: Beat butter until fluffy, add powdered sugar, vanilla, marshmallow fluff, and cream. Spread it over the cooled cake like you’re frosting the Mona Lisa.
- Drizzle the ganache: Heat cream, pour over chocolate chips, stir until smooth.
Drizzle over the cake like you’re Jackson Pollock.
- Garnish: Crush graham crackers on top, add mini marshmallows, and torch them lightly if you’re feeling fancy (or use a broiler, but live your truth).
Storage: Because You Won’t Finish It All (Maybe)
Store this beast in an airtight container at room temp for 2 days, or in the fridge for 5 days. If you freeze it, wrap it tighter than a burrito—it’ll last 3 months. Pro tip: Microwave leftovers for 10 seconds to revive that gooey magic.
Why This Cake is Basically a Public Service
It’s easy, crowd-pleasing, and requires zero campfire skills.
It’s also customizable (see below). Plus, it’s the perfect excuse to eat dessert for breakfast—because graham crackers are technically cereal, right?
Common Mistakes (Don’t Be That Person)
- Skipping the crust cooling step: Hot crust + cake batter = soggy mess. Don’t do it.
- Overmixing the batter: Stir until just combined.
This isn’t a CrossFit workout.
- Using cold butter for frosting: Softened butter is non-negotiable unless you enjoy lumpy disappointment.
Alternatives for the Rebellious Baker
- No marshmallow fluff? Swap in melted marshmallows (but good luck with the stickiness).
- Vegan? Use plant-based butter, flax eggs, and vegan marshmallows. The ganache can be made with coconut cream.
- Gluten-free? GF graham crackers and flour blend work just fine.
FAQ: The Burning Questions
Can I make this ahead of time?
Absolutely. Bake the cake and crust a day early, but frost it day-of for maximum freshness.
The frosting can turn into a science experiment if left too long.
Why vinegar in the cake?
It reacts with baking soda to make the cake fluffy. No, it won’t taste like salad dressing. Trust the process.
Can I use a different frosting?
Sure, but then it’s not a s’mores cake—it’s a “cake with an identity crisis.” Stick to the script.
How do I toast the marshmallows without a torch?
Broiler for 1–2 minutes.
Watch it like a hawk, unless you’re into charcoal-flavored desserts.
Final Thoughts
This cake is the answer to “What’s for dessert?” forever. It’s nostalgic, indulgent, and guaranteed to make you the hero of any gathering. Or, you know, just your Tuesday night.
No judgment here.