S’mores Cake Recipe: Ultimate 5-Layer Campfire Dessert That Never Fails

Tired of s’mores that fall apart in your hands or burn to a crisp over the campfire? I’ve been there – sticky fingers, charred marshmallows, and chocolate that never quite melts the way you want it to. But what if I told you there’s a way to capture all those beloved campfire flavors in one spectacular cake that’s impossible to mess up?

Hey there! I’m Emeli, and this S’mores Cake Recipe is about to become your new obsession. Picture this: it was a rainy summer evening, and my family was devastated that our camping trip had been canceled. My kids were heartbroken – no campfire meant no s’mores. That’s when inspiration struck in my kitchen. I thought, “Why not bring the campfire indoors?”

What started as a consolation prize became the most requested dessert in our household. This towering beauty combines rich chocolate cake, graham cracker crust, toasted marshmallow filling, and a torched marshmallow fluff topping that’ll transport you straight to your favorite camping memories – rain or shine.

As someone who’s spent years perfecting desserts in both professional kitchens and my own home, I can promise you this: this S’mores Cake Recipe delivers every bit of nostalgia you’re craving, with none of the campfire hassle. We’ll cover everything from choosing the right chocolate to torching techniques, plus I’ll share the secret that makes this cake stay moist for days.

Why This S’mores Cake Recipe Works

There’s something magical about the combination of chocolate, graham crackers, and marshmallows that takes us back to childhood summers. But this isn’t just any s’mores dessert – this cake elevates every element to perfection. Here’s what makes this S’mores Cake Recipe absolutely irresistible:

• Uses a moist chocolate cake base that won’t dry out – The secret is the hot water in the batter, creating steam for incredible texture • Features an actual graham cracker crust layer – Just like a cheesecake, but better • Incorporates real toasted marshmallows – Not just marshmallow flavoring, but actual caramelized marshmallows for authentic campfire taste • Perfect for any occasion – From birthday parties to summer gatherings, this show-stopper works for weeknight treats or special celebrations • Make-ahead friendly – Most components can be prepared in advance, making assembly day a breeze

Choosing the Right Ingredients for Your S’mores Cake Recipe

The key to an exceptional S’mores Cake Recipe lies in selecting quality ingredients that complement each other perfectly. Let me guide you through the essentials that’ll make your cake unforgettable.

Best Ingredients for This S’mores Cake Recipe

Chocolate Selection: For the cake, use high-quality unsweetened cocoa powder – Dutch-processed gives a deeper flavor, but natural cocoa works beautifully too. For the ganache, milk chocolate chips create that nostalgic s’mores sweetness, while semi-sweet offers a more sophisticated taste.

Marshmallow Magic: Large marshmallows are essential for toasting – they develop better caramelization than mini ones. The jar of marshmallow fluff adds stability to your filling, while homemade marshmallow fluff for the topping creates that authentic torch-able surface.

Graham Cracker Foundation: Use fresh, crisp graham crackers for the crust. Stale crackers will make your crust soggy and affect the overall texture.

Buying Tips for S’mores Cake Recipe Success

Shopping Smart: Look for marshmallows that feel soft and fresh in the package – older ones won’t toast properly. For butter, room temperature is crucial for both the cake and frostings, so take it out at least an hour before baking.

Quality Chocolate: Invest in good chocolate chips – they’re the star of your ganache. Avoid chocolate with a white bloom, which indicates age or poor storage.

Substitutions for Your S’mores Cake Recipe

Dietary Swaps: Replace buttermilk with regular milk plus 1 tablespoon vinegar. Swap vegetable oil for melted butter if you prefer richer flavor. For gluten-free needs, use a 1:1 baking flour blend in place of all-purpose flour.

Flavor Variations: Try cinnamon graham crackers for extra spice, or dark chocolate chips for a more adult flavor profile.

Ingredients & Prep for This S’mores Cake Recipe

Proper preparation is the foundation of any great S’mores Cake Recipe. Let’s break down everything you’ll need and how to prep it for success.

Essential Components for Your S’mores Cake Recipe

Graham Cracker Crust Foundation:

• 2½ cups graham cracker crumbs (about 18 crackers)
• ⅓ cup granulated sugar
• ½ cup salted butter, melted

Rich Chocolate Cake Base:

• 1 cup vegetable or canola oil
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1 cup hot water

Filling and Frosting Essentials for S’mores Cake Recipe

Chocolate Ganache:

• 1 cup milk chocolate or semi-sweet chocolate chips
• ½ cup heavy cream

Toasted Marshmallow Filling:

• 24 large marshmallows
• 1 cup salted butter, room temperature
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1 jar marshmallow fluff

Chocolate Buttercream:

• 2 cups salted butter, room temperature
• 1⅓ cups unsweetened cocoa powder
• 5 cups powdered sugar
• 6 tablespoons heavy cream
• 2 teaspoons vanilla extract
• Pinch of salt

Make-Ahead Tips for Your S’mores Cake Recipe

Time-Saving Strategy: Bake cake layers up to 2 days ahead and wrap tightly in plastic wrap. Make ganache and buttercream 1 day in advance – just bring to room temperature before using. The marshmallow filling is best made day-of for optimal texture.

Step-by-Step Cooking Instructions for This S’mores Cake Recipe

Creating the perfect S’mores Cake Recipe requires attention to detail and proper timing. Follow these steps for guaranteed success.

Pre-Cooking Prep for Your S’mores Cake Recipe

Essential Setup: Preheat your oven to 350°F and line three 8-inch pans with parchment paper circles. This prevents sticking and ensures even baking. Bring eggs, buttermilk, and butter to room temperature – cold ingredients don’t incorporate properly and can result in dense cake layers.

Graham Cracker Crust: Combine crumbs, sugar, and melted butter until mixture holds together when pressed. Divide evenly between pans, pressing firmly. Pre-bake for 8-10 minutes until set but not brown.

Chocolate Cake Method for S’mores Cake Recipe

Mixing Technique: Beat oil and sugar for 2 full minutes – this creates the cake’s tender crumb. Add eggs one at a time, then vanilla, ensuring complete incorporation.

Dry Ingredient Integration: Whisk all dry ingredients separately first. Alternate adding dry ingredients and buttermilk in two additions each, mixing just until combined. Overmixing creates tough cake.

The Hot Water Secret: Stir in hot water last – the batter will look thin, but this creates incredibly moist layers. Pour over graham cracker crusts and bake 25-30 minutes until a toothpick has just a few moist crumbs.

Assembly Techniques for Your S’mores Cake Recipe

Ganache Perfection: Heat cream 30-60 seconds until steaming. Pour over chocolate chips, let sit 5 minutes, then stir until smooth. This method prevents overheating and ensures silky texture.

Marshmallow Magic: Broil marshmallows until golden, flipping once. Beat cooled marshmallows into butter mixture until fluffy – this creates the signature s’mores flavor.

Final Assembly for S’mores Cake Recipe

Layer Strategy: Pipe buttercream rings around cake edges to contain fillings. Spread ganache inside rings, freeze briefly to set, then add marshmallow filling. Repeat for each layer.

Professional Finish: Apply thin crumb coat, freeze to set, then final frost with offset spatula and cake scraper for smooth sides.

Pro Tips for Perfect S’mores Cake Recipe Results

Mastering this S’mores Cake Recipe requires understanding a few professional secrets that’ll take your cake from good to extraordinary.

Avoiding Common S’mores Cake Recipe Mistakes

Temperature Control: Never skip the resting time for cake layers – they need to cool completely or your fillings will melt. Similarly, room temperature ingredients are crucial for smooth mixing and proper texture.

Marshmallow Toasting: Watch marshmallows like a hawk under the broiler – they go from golden to burnt in seconds. Set a timer for 30-second intervals and rotate the pan for even browning.

Ganache Consistency: If your ganache breaks or looks grainy, it’s usually too hot or too cold. Let it sit at room temperature, then whisk vigorously, or warm slightly and stir until smooth.

Essential Tools for S’mores Cake Recipe Success

Kitchen Equipment: A kitchen torch is invaluable for the final marshmallow fluff topping – it gives that authentic campfire char. A good offset spatula makes frosting smooth and professional-looking.

Measuring Accuracy: Use a kitchen scale for dry ingredients if possible. Cocoa powder especially can vary dramatically in weight versus volume, affecting your cake’s texture.

Storage & Make-Ahead for Your S’mores Cake Recipe

Optimal Storage: This cake actually improves after a day – the flavors meld beautifully. Store covered at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for best texture.

Freezing Strategy: Wrap individual slices in plastic wrap and freeze up to 3 months. The marshmallow components freeze surprisingly well and thaw to perfect consistency.

Flavor Variations for Your S’mores Cake Recipe

One of the beautiful things about this S’mores Cake Recipe is its versatility. Here are some exciting variations that’ll keep this dessert fresh and exciting.

Creative Twists on the Classic S’mores Cake Recipe

Salted Caramel S’mores: Add a layer of salted caramel between the ganache and marshmallow filling. The salt enhances the chocolate while the caramel adds luxurious richness that complements the graham cracker crust perfectly.

Peanut Butter Paradise: Replace half the chocolate buttercream with peanut butter frosting, and add crushed peanut butter cups to the decoration. This creates a Reese’s-meets-s’mores flavor explosion.

Bourbon Campfire: Add 2 tablespoons of bourbon to the chocolate cake batter and 1 tablespoon to the ganache. The smoky notes mimic actual campfire flavors while adding sophisticated depth.

Dietary-Friendly S’mores Cake Recipe Adaptations

Gluten-Free Version: Substitute the flour with your favorite 1:1 gluten-free baking blend and use gluten-free graham crackers. The rest of the recipe remains unchanged, delivering the same incredible flavors.

Dairy-Free Option: Use coconut oil instead of butter, coconut milk for heavy cream, and dairy-free chocolate chips. The tropical notes actually complement the s’mores flavors beautifully.

Reduced Sugar: Cut the sugar in the cake by ¼ cup and use sugar-free chocolate chips in the ganache. The marshmallow components provide plenty of sweetness to balance the reduction.

Global-Inspired S’mores Cake Recipe Variations

Serving Suggestions for Your S’mores Cake Recipe

The right accompaniments can elevate your S’mores Cake Recipe from delicious to absolutely memorable. Here’s how to create the perfect dessert experience.

Perfect Pairings for S’mores Cake Recipe

Classic Companions: Serve with vanilla bean ice cream that melts slightly against the warm torched marshmallow topping. The temperature contrast and creamy texture provide the perfect counterpoint to the cake’s rich flavors.

Beverage Matches: Cold milk is the nostalgic choice, but consider these elevated options: rich hot chocolate for double chocolate indulgence, cold brew coffee to cut through the sweetness, or even a dessert wine like port that complements the campfire flavors.

Fresh Elements: A small side of fresh berries – strawberries or raspberries – adds bright acidity that balances the cake’s richness. The natural tartness cleanses the palate between bites.

Presentation Ideas for Your S’mores Cake Recipe

Rustic Campfire Theme: Serve on wooden cake stands or tree slabs, surrounded by mini LED string lights to mimic campfire ambiance. Add some decorative pinecones or small branches for authentic outdoor vibes.

Elegant Dinner Party: Present on a white porcelain stand with gold accents, accompanied by small espresso cups and artisanal chocolates. The contrast between rustic flavors and refined presentation creates delightful surprise.

FAQs About This S’mores Cake Recipe

Let me address the most common questions I receive about this S’mores Cake Recipe to ensure your baking success.

Essential S’mores Cake Recipe Questions

Can I make this S’mores Cake Recipe ahead of time? Absolutely! This cake actually tastes better the next day as flavors meld. Bake cake layers up to 2 days ahead, make fillings 1 day ahead, and assemble the day you plan to serve. The final torching should happen just before serving for best appearance.

What if I don’t have a kitchen torch for my S’mores Cake Recipe? No problem! Place the finished cake under the broiler for 30-60 seconds, watching carefully. Alternatively, use a large spoon to create “waves” in the marshmallow fluff and broil briefly. The key is constant supervision to prevent burning.

Can I use store-bought frosting in this S’mores Cake Recipe? While homemade tastes better, you can substitute store-bought chocolate frosting for the buttercream. However, I strongly recommend making the marshmallow filling from scratch – it’s what makes this cake special and authentic.

Troubleshooting Your S’mores Cake Recipe

Why did my cake layers turn out dense? Dense cake usually results from overmixing the batter or using cold ingredients. Mix just until combined after adding flour, and ensure eggs and buttermilk are room temperature before starting.

My ganache looks grainy – can I fix it? Yes! This happens when the cream is too hot or too cold. Let it cool to room temperature, then whisk vigorously. If it’s still grainy, gently warm it and stir until smooth.

Is this S’mores Cake Recipe safe during pregnancy? The homemade marshmallow fluff contains raw egg whites, so pregnant women should either skip that component or use pasteurized eggs. The rest of the cake is perfectly safe as all other components are fully cooked.

Conclusion

There’s something truly magical about transforming a beloved campfire treat into an elegant, show-stopping dessert. This S’mores Cake Recipe captures every bit of that nostalgic campfire magic while elevating it to celebration-worthy status. From the graham cracker crust foundation to the perfectly torched marshmallow topping, every bite delivers the comfort and joy of summer evenings under the stars.

Ready to create your own campfire magic in the kitchen? Gather your ingredients and fire up that oven – your family and friends are about to experience the ultimate s’mores evolution! This cake has become the most requested dessert at every gathering I attend, and I know it’ll quickly become your signature dessert too.

Join the thousands of home bakers who’ve fallen in love with this recipe! Share your creations on social media and tag me – I love seeing how you make this recipe your own. Whether you stick to the classic version or try one of the flavor variations, you’re about to create memories as sweet as the cake itself.

Want more show-stopping dessert recipes? Check out my [Ultimate Chocolate Lava Cake Guide] and [Perfect Cheesecake Mastery] for your next baking adventure. Because life’s too short for ordinary desserts – let’s make something unforgettable together!

Happy baking!
– Emeli
Founder & Chef at FoodFansy.com

If you enjoyed this recipe, be sure to share it with your friends or save it for later!

I’d love to see your unique twist—feel free to post your photos on Pinterest!

S’mores Cake Recipe: Ultimate 5-Layer Campfire Dessert That Never Fails

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• Author: Emeli
• Total Time: 2hours10minutes

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Description

This S’mores Cake is an over the top decadent dessert with layers of moist chocolate cake, graham cracker crust, chocolate ganache, and homemade marshmallow filling, all surrounded by a luscious buttercream frosting. It’s a scrumptious, irresistible twist on one of summer’s most iconic desserts!

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Ingredients

Graham Cracker Crust

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• 2 1/2 cups graham cracker crumbs

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• 1/3 cup granulated sugar

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• 1/2 cup salted butter melted

Chocolate Cake

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• 1 cup vegetable or canola oil

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• 2 cups granulated sugar

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• 3 large eggs

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• 2 teaspoons vanilla extract

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• 2 cups all-purpose flour

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• 1 cup cocoa powder

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• 2 teaspoons baking soda

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• 1 teaspoon baking powder

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• 1 teaspoon salt

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• 1 cup buttermilk room temperature

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• 1 cup hot water

Chocolate Ganache

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• 1 cup milk chocolate or semisweet chocolate chips

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• 1/2 cup heavy cream

Toasted Marshmallow Filling

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• 24 large marshmallows

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• 1 cup salted butter room temperature

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• 1 cup powdered sugar

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• 1/2 teaspoon vanilla extract

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• 1 jar marshmallow fluff

Chocolate Buttercream

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• 2 cups salted butter room temperature

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• 1 1/3 cups unsweetened cocoa powder

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• 5 cups powdered sugar

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• 6 Tablespoons heavy cream

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• 2 teaspoons vanilla extract

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• Pinch of salt

Marshmallow Fluff

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• 3 egg whites room temperature

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• 1/4 teaspoon salt

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• 1 cup granulated sugar divided

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• 1/2 cup light corn syrup

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• 1 teaspoon vanilla extract

For decoration (optional)

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• Additional graham crackers

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• Additional Hershey bars broken up

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• Additional large marshmallows

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Instructions

• Preheat oven to 350°F. Line three 8-inch baking pans with parchment paper circles and set aside.

Graham Cracker Crust

• Mix graham cracker crumbs, butter, and sugar together in a bowl, then divide evenly between the bottom of each pan. Press down, then bake for 8-10 minutes.
  2 ½ cups graham cracker crumbs,⅓ cup granulated sugar,½ cup salted butter

Chocolate Cake

• Beat the oil and sugar in the bowl of a stand mixer on medium speed until creamy and light, about 2 minutes.
  1 cup vegetable or canola oil,2 cups granulated sugar

• Add the eggs and vanilla, mixing well until combined.
  3 large eggs,2 teaspoons vanilla extract

• In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients and buttermilk alternately, half at a time, mixing just until combined each time and scraping the sides of the bowl.
  2 cups all-purpose flour,1 cup cocoa powder,2 teaspoons baking soda,1 teaspoon baking powder,1 teaspoon salt,1 cup buttermilk

• Add the hot water right at the end and mix well. Divide the batter evenly between the pans, pouring it right over the graham cracker crumbs.
  1 cup hot water

• Bake for 25-30 minutes at 350°F until a toothpick inserted into the center of the cakes comes out clean with just a few crumbs clinging to it.

• Cool the cake layers completely and level with a sharp serrated knife.

Chocolate Ganache

• Heat the cream in the microwave for 30-60 seconds until hot. Pour over the chocolate chips in a small bowl, then let sit for 5 minutes. Stir until melted and smooth. Let cool while preparing the marshmallow filling.
  1 cup milk chocolate or semisweet chocolate chips,½ cup heavy cream

Toasted Marshmallow Filling

• Set oven to broil with a rack set 2/3 of the way up. Spread the marshmallows in an even layer on a baking sheet lined with parchment paper.
  24 large marshmallows

• Toast the marshmallows until they start to brown (watch them closely! This can happen in just a few seconds!), then remove them from the oven and flip. Toast again on the other side. Let them cool for a few minutes.

• Meanwhile, beat butter, powdered sugar, and vanilla in a large mixing bowl until creamy and smooth.
  1 cup salted butter,1 cup powdered sugar,½ teaspoon vanilla extract

• Add the cooled marshmallows and jar of marshmallow fluff, then beat well until combined.
  1 jar marshmallow fluff

Chocolate Buttercream Frosting

• In a large bowl, beat the butter and cocoa powder until smooth. Gradually add the powdered sugar, mixing on low speed to combine.
  2 cups salted butter,1 ⅓ cups unsweetened cocoa powder,5 cups powdered sugar

• Add the vanilla, heavy cream, and pinch of salt and beat well for 3-4 minutes until creamy and smooth. The frosting should be a nice, thick consistency that is spreadable but also holds its shape. Add a little more cream, a teaspoon or two at a time, to get it to the desired consistency.
  6 Tablespoons heavy cream,Pinch of salt,2 teaspoons vanilla extract

• Use a sturdy spoon or spatula to stir the frosting, pressing it against the sides of the bowl for a few minutes, to knock out some of the air bubbles for a smoother appearance on the sides of the cake.

Marshmallow Fluff

• Whisk egg whites and salt on medium speed in a mixer until frothy. Add ⅓ cup of the sugar, 1 tablespoon at a time, whisking for 20 seconds between each addition.
  3 egg whites,¼ teaspoon salt,1 cup granulated sugar

• Add 2/3 cup of the sugar to a small saucepan along with the corn syrup. Heat over medium-high heat until it reaches 240°F.

• ½ cup light corn syrup

• With mixer running on medium-low speed, very slow pour the hot sugar mixture in a thin stream over 1-2 minutes until it has all been added. Add the vanilla extract.

• 1 teaspoon vanilla extract

• Whisk on medium-high speed for 5-10 minutes until thickened and cooled.

Assembly

 

• Set bottom cake layer, graham cracker crust side down, on a cardboard or acrylic cake disc for easier decorating, or directly onto a cake plate.

• Transfer some of the chocolate buttercream to a piping bag fitted with a wide tip and pipe a thick ring of frosting around the rim of the cake.

• Spread half of the chocolate ganache on top of the cake inside the ring of frosting. Transfer to the freezer for 5 minutes to set the ganache layer.

• Spread half of the toasted marshmallow filling on top of the ganache layer. Gently place the next layer of cake on top of the marshmallow filling, then repeat piping a ring of chocolate buttercream, filling with the remaining ganche, chilling to set, then adding the remaining toasted marshmallow filling.

• Place the final cake layer on top and frost the outside of the cake with a thin crumb coat of chocolate buttercream frosting. Transfer the whole cake to the freezer for 15-30 minutes to set up.

• Remove the cake from the freezer and top with another acrylic cake disc or cardboard cake round. Frost the outside edges of the cake with the chocolate frosting, using a cake scraper to scrape the sides smooth. You may need to fill in holes with additional frosting and repeat the process of dragging the cake scraper around the cake to get a smooth finish. Place the cake back in the freezer for another 10-15 minutes.

• Use a thin, sharp knife to separate the cake disc or board from the top of the cake. Spread the remaining chocolate frosting on top.

• Assemble graham cracker halves, squares of Hershey’s chocolate, and large marshmallows into s’mores and place them on top of the cake, if desired.
  Additional graham crackers,Additional Hershey bars,Additional large marshmallows

• Fill a large piping bag fitted with a large tip with wide teeth with the marshmallow fluff. Pipe the marshmallow fluff all over the top of the cake.

• Use a kitchen torch to toast the marshmallow fluff and marshmallows in the s’mores decorating the top of the cake, then slice and serve.

Notes

• Leftover cake can be sliced into individual servings and frozen wrapped in plastic wrap. Thaw at room temperature before serving.

• Prep Time: 1hr 30minutes
• Cook Time: 40minutes mins
• Category: Desssert
• Cuisine: American

Nutrition

• Serving Size: 14 servings
• Calories: 1361kcal
• Sugar: 155g
• Sodium: 1132mg
• Fat: 72g
• Carbohydrates: 186g
• Protein: 9g

Keywords: Smores Cake Recipe