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With marshmallows, graham crackers, and chocolate, this S’mores Layer Cake is the ultimate s’mores treat. 3 layers of absolute deliciousness you will want to make over and over again.

Summer is in full swing, and I am sad to say that it is almost over. But that does not stop me from sharing with you a twist on my favorite summertime treat.

This S’mores Layer Cake is such a fun and decadent cake that you will fall in love with. It has all the flavor of your classic treat all rolled into one cake.

With a marshmallow buttercream, graham cracker cake, chocolate ganache, and more. You really can’t go wrong with the s’mores flavor in this dessert.

I love going over the top sometimes, and that is what this cake is, but trust me, it is absolutely worth it. Especially if you are a huge S’mores fan like we are.

Looking for that unique cake to bring to any remaining summer gatherings that you want to be a showstopper? This S’mores Layer Cake will be just that.

Some of our other favorite layer cake recipes that we have on our site include: Chocolate Layer Cake, Marble Cake and Layered Carrot Cake.

WHY THIS RECIPE WORKS:

This cake combines all the best ingredients to get that perfect s’mores flavor.
It feeds a crowd and is great for gatherings.
Easy-to-find ingredients help this come come together.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Yellow cake mix
Graham cracker crumbs
Water
Vegetable oil
Eggs
Hot fudge
Unsalted butter
Powdered sugar
Mini marshmallows
Semisweet chocolate chips
Heavy whipping cream
Garnishes: graham cracker crumbs, hershey bars, graham crackers, mini marshmallows, regular marshmallows.

HOW TO MAKE A S’MORES LAYER CAKE:

Preheat the oven to 350 degrees F. Lightly grease three 8 inch cake pans.
In a large mixing bowl combine the 2 cake mixes, graham cracker crumbs, water, oil and eggs. Whisk until smooth and all combined.
Divide the batter evenly between the 3 pans.
Bake at 350 for 20-25 minutes or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 5 minutes before transferring from the pans to a cooling rack to cool the cakes completely.
Meanwhile prepare the buttercream.
Turn your oven to broil.
Line a baking sheet with foil and spray with non-stick spray.
Spread out the 4 cups of mini marshmallows on the baking sheet.
Place the marshmallows under the broiler. Do not take your eyes off the marshmallows while they are under the broiler. It will only take them a minute to get toasted.
Remove the marshmallows from the oven and immediately add to a large mixing bowl.
To the bowl add your softened butter and using an electric mixer whip the butter and marshmallow together.
Next carefully add the powdered sugar a little at a time.
Once all the sugar is added, whip the frosting for 5-7 minutes until light and fluffy.
Next prepare to frost your cake.Place a cake layer onto your serving plate or cake plate.
Frost the top of that layer with a layer of the marshmallow buttercream.
Top that with half of the hot fudge sauce. The buttercream and the fudge sauce will mix a little and that’s okay. Repeat with the next layer.
Place the final layer on top and frost the whole cake with the marshmallow buttercream. If you like you can reserve some frosting and pipe a bit on the top for decoration.
In a small microwave safe bowl warm your heavy whipping cream in 30 second increments until hot.
Add your chocolate chips to the cream and let sit for 5 minutes before whisking together. Whisk until smooth and glossy.
Let the ganache cool slightly and drizzle it around the top edge. You can also use a piping bag or ziploc bag with the tip snipped for this.
Take some graham cracker crumbs and sprinkle them around the bottom half of the cake. I then decorate the top with graham crackers, hershey bars and more marshmallows though this is optional.

CAN I MAKE THIS INTO A DIFFERENT SIZE CAKE?

Yes! This can be made into a 9×13-inch cake as well as cupcakes. You will need to adjust the recipe slightly. Just use one cake mix, 1 cup of graham cracker crumbs, 1 cup of water, ⅔ cup of oil, and 3 eggs.

Then just put the hot fudge on top of your baked cupcakes or 9×13 cake, and then frost with the marshmallow frosting.

DO I HAVE TO MAKE A GANACHE?

No, if you do not want to make a ganache for the topping, you can just drizzle some more of the hot fudge over the top. It will taste just as good!

CAN I USE STORE BOUGHT GRAHAM CRACKER CRUMBS?

Yes, this is actually my preferred method as they already come crushed fine, so it lessens the time. These are the graham cracker crumbs we like.

But you can also crush your own from regular graham crackers either with a food processor or in a plastic bag with a rolling pin, make sure they are fine.

HOW TO STORE:

This can be stored covered or in a cake saver in the refrigerator, where it will keep for up to 4-5 days. I do not recommend freezing the assembled cake.

TIPS AND TRICKS:

This can be made in a 9×13-inch pan or into cupcakes, see how to do that above.
We do not recommend freezing the assembled cake.
Use already crushed graham cracker crumbs to cut time.
If you do not want to make ganache, just top with more hot fudge.
Make sure that your cake layers are cool before assembling.

Looking for that one cake that will feed a crowd and make everyone’s mouths drop? This S’mores Layer Cake is just the cake that you will need.

If you like this recipe you might also like:

If you’ve tried this S’MORES LAYER CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

S’mores Layer Cake