S’mores Cake

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Graham cracker cake is layered with marshmallow buttercream and chocolate ganache this S’mores Cake is an easy and delicious Summer themed cake!

June is finally here and I couldn’t be more happy. We’ve been waiting all year long for warm weather here in Minnesota and it has finally came.

S’mores is one of those iconic summer desserts and this S’mores Cake is one of our favorite ones of all time. It is easy, flavorful and feeds a crowd.

Now we do like the normal s’mores but if you know anything like me, then you know I’m slightly addicted to any and all things cake. So a S’mores Cake was only a little time away from happening.

We have made the graham cracker cake before, as well as the buttercream, but we finally mashed the two together and it was magical. It is literally a s’more, but in cake form, how could you get any better?

Some of my favorite S’mores flavored desserts include, S’mores Dessert Pizza, S’mores Cookies and these S’mores Donuts!

So there are a few elements to this cake, you have the graham cracker cake itself which is utterly delicious alone and is pretty much perfect with any kind of buttercream frosting, chocolate is one of our favorites. 

Then you have your marshmallow buttercream frosting, which is super simple and make of these flour ingredients:

• Butter
• Marshmallow Fluff
• Powdered sugar
• Vanilla (if desired)

This buttercream recipe has been one we have used multiple times on many things, it is really great with peanut butter cake, so if you are looking for other ways to be able to use it, that is one of the best ones.

Then the last element to this cake is the chocolate ganache. Ganache can be tricky to get the texture right, so I’m going to try to break it down for you on how to make a good ganache!

HOW TO MAKE CHOCOLATE GANACHE:

There are different ratios on how to make ganache for certain things. For this S’more Cake Recipe you want a ganache that isn’t too stiff like you would use for truffle, but not too thin like you would use for dipping strawberries for fondue.

You want the perfect middle ground where it is soft and spreadable, but also slightly hardens so it isn’t messy.

We use a 3:4 ratio for this one. We use 1 cup chocolate chips and 3/4 cup heavy cream. To make the chocolate ganache you add your chocolate chips to a heat proof bowl.

In microwave or on stove head your heavy cream until it just starts to bubble and the immediately pour over your chocolate chips and let sit for about 5-7 minutes.

Using a whisk, mix your ganache mixture until smooth and all cream is worked in and chocolate is melted. Then let cool on counter or in refrigerator until it is cooled to room temperature but still pourable.

This is the ratio of ganache that we have used for all our drip cakes and it works out perfectly every single time.

S’mores Cake is one of those recipes that is perfect to bring to family get togethers or picnics, not only is it a good fitting theme for summer, it feeds a crowd. The cake itself serves a lot, and trust me everyone will love it!

TIPS AND TRICKS:

• Cool your cake after you have applied your marshmallow buttercream, this helps when pouring the ganache to set up quickly and become more spreadable.
• Use a 12″x17″ pan, it makes the slices the perfect size, you can use a smaller one, but it will yeild thicker slices and you will have to adjust the bake time.
• You can cut back your frosting by half or 1/4 if you aren’t a frosting fan, I love frosting, so we use the whole amount, but if you like a thinner layer, cut back the amounts to reflect that.
• You can use plain or cinnamon sugar graham crackers in this recipe, they both work very good.
• If you want to amp up the chocolate flavor add about 1 to 1 1/2 cups of chocolate chips in the batter.

If you are looking for the perfect fun, summertime recipe you need to whip up this S’mores Cake, you will have some happy campers on your hands!

S'mores Cake

Graham cracker cake is layered with marshmallow buttercream and chocolate ganache this S'mores Cake is an easy and delicious Summer themed cake!

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 25 minutes

Chill Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 20 slices

Calories: 493kcal

Author: Tornadough Alli

Ingredients

• 1/4 cup butter softened
• 1 1/2 cup brown sugar
• 1 cup sugar
• 5 eggs
• 2 tsp vanilla
• 2 cups flour
• 1 cup graham cracker crumbs
• 1 tsp baking soda
• 1 1/4 cup milk

Marshmallow Buttercream:

• 1 cup butter
• 2 (7 ocontainers marshmallow fluff/creme
• 5-6 cups powdered sugar
• 1-2 tsp vanilla optional

Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 3/4 cup heavy cream
• Crushed up graham crackers

Instructions

• Preheat oven to 350.
• Line a 12"x17" baking sheet with parchment paper and lightly spray with non-stick cooking spray, set aside.
• In stand mixer beat your butter and sugars until light and fluffy.
• Add in your eggs, one at a time mixing well after each addition, then add in your vanilla until combined,.
• In large bowl, whisk together flour, graham cracker crumbs and baking soda.
• Alternate adding your dry ingredients and your milk until combined.
• Spread into prepared pan and bake for 22-25 minutes or until slightly golden on top, remove from oven and cool completely.
• To make your frosting in stand mixer add butter, marshmallow fluff and vanilla if using and beat until smooth.
• Add in your powdered sugar one cup at a time until combined.
• Spread over cooled cake and place in refrigerator.
• To make your chocolate ganache in bowl add your chocolate chips, set aside.
• On stove or in microwave heat your heavy cream until it just starts to bubble, pour over chocolate chips and let sit for 5-7 minutes.
• With whisk, mix your cream and chocolate until smooth, let cool to room temperature, or place in refrigerator to chill faster.
• Remove cake from refrigerator and pour your ganache over cooled cake and spread with an offset spatula, its ok if it is not completely smooth and some of the buttercream is popping through.
• Sprinkle with crushed up graham crackers and serve.

Notes

1. Cool your cake after you have applied your marshmallow buttercream, this helps when pouring the ganache to set up quickly and become more spreadable.
2. Use a 12″x17″ pan, it makes the slices the perfect size, you can use a smaller one, but it will yeild thicker slices and you will have to adjust the bake time.
3. You can cut back your frosting by half or 1/4 if you aren’t a frosting fan, I love frosting, so we use the whole amount, but if you like a thinner layer, cut back the amounts to reflect that.
4. You can use plain or cinnamon sugar graham crackers in this recipe, they both work very good.
5. If you want to amp up the chocolate flavor add about 1 to 1 1/2 cups of chocolate chips in the batter.

Nutrition

Calories: 493kcal | Carbohydrates: 75g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 86mg | Sodium: 224mg | Potassium: 139mg | Fiber: 1g | Sugar: 61g | Vitamin A: 575IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1.7mg

Tried this recipe?Mention @TornadoughAlli or tag #TornadoughAlli!