S’mores Chocolate Cake
This S’mores Chocolate Cake is layer after layer of pure decadence. It starts with rich, soft chocolate cake that's filled with silky chocolate ganache and buttery graham cracker crumbles for the perfect crunch. The whole thing is topped with a smooth, fluffy marshmallow meringue cream that’s toasted until golden and gooey—just like a campfire s’more, only better.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Granulated sugar
Baking soda
Baking powder
Salt
Buttermilk
Avocado oil (or oil of choice)
Eggs
Vanilla extract
Hot brewed coffee (substitution: hot water)
Semi-sweet or dark chocolate chips or chopped chocolate
Heavy cream
Graham crackers
Egg whites
Cream of tartar
Flaky sea salt, for topping
Tools Needed:
Why You’ll Love a S’mores Chocolate Cake:
Ultimate Chocolate Layers: Each bite is rich, soft, and deeply chocolatey—like your favorite chocolate cake leveled up.
Graham Cracker Crunch: A layer of graham cracker crumbles adds the perfect buttery crunch and nostalgic campfire flavor.
Silky Chocolate Ganache: The smooth ganache filling melts into the cake for an indulgent, truffle-like center.
Toasted Marshmallow Cream: Fluffy meringue is torched until golden and gooey, just like a roasted marshmallow over the fire.
Bakery-Worthy Finish: The toasted meringue topping looks impressive but comes together easily with a kitchen torch.
Perfect for Celebrations: From birthdays to summer gatherings, this cake delivers major wow-factor and s’mores nostalgia.
Sweet, Crunchy, and Gooey in One Bite: It has all the best parts of a s’more—melty chocolate, crispy graham, and toasted marshmallow—in one slice.
Make-Ahead Friendly: Bake the cake layers ahead of time and assemble day-of for a stress-free dessert.
Tips for Making a S’mores Chocolate Cake:
Use Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temp to help the cake batter blend smoothly and rise evenly.
Don’t Overmix the Cake Batter: Mix just until combined after adding the dry ingredients—this keeps the cake tender and prevents it from turning dense.
Use Hot Coffee or Boiling Water: A bit of hot liquid deepens the chocolate flavor and gives the cake its soft, rich crumb.
Cool Layers Completely Before Assembling: Let cake layers cool fully before adding ganache or meringue to keep everything from melting or sliding.
Make Ganache with High-Quality Chocolate: Use good chocolate for a smooth, glossy ganache that holds up between layers and tastes rich and luxurious.
Crush Graham Crackers Just Right: Keep some larger pieces for crunch and texture—don’t grind them too fine or you’ll lose that s’mores bite.
Whip Meringue Until Stiff Peaks Form: For a fluffy, stable topping, whip your meringue until it holds firm peaks before spreading it on the cake.
Torch Just Before Serving: Toast the meringue right before serving to keep the outer layer golden and the inside soft and gooey.
Use a Serrated Knife for Clean Slices: Wipe the knife clean between cuts to show off the distinct layers of cake, ganache, graham, and meringue.
Chill Before Slicing for Neater Layers: Once assembled, chilling the cake for 30–60 minutes helps everything set and makes slicing easier.
How to Store a S’mores Chocolate Cake:
Short-Term (Room Temp for 1 Day): If the cake is fully assembled and the meringue has been toasted, store it loosely covered at room temperature for up to 1 day. Avoid airtight containers, as they can make the meringue weep or collapse.
Refrigerated (Up to 3 Days): For longer storage, place the cake in the fridge in a cake carrier or under a domed cover to protect the meringue. Let the cake come to room temperature before serving for the best texture and flavor.
Without Meringue (Make Ahead): If you're making the cake in advance, assemble and chill the chocolate cake layers with ganache and graham cracker crumble. Add and torch the marshmallow meringue just before serving for the freshest texture.
Freeze Cake Layers Only (Up to 2 Months): Wrap unfrosted chocolate cake layers tightly in plastic wrap and foil, then freeze. Thaw overnight in the fridge and bring to room temperature before assembling.
Storing Leftover Slices: Wrap individual slices in parchment and store in an airtight container in the fridge. For best results, eat within 2 days—meringue texture will soften over time.
FAQs:
Q: Can I make the cake layers ahead of time?
A: Yes! Bake the chocolate cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and refrigerate until ready to assemble. You can also freeze them for up to 2 months.
Q: What kind of chocolate works best for the ganache filling?
A: Use high-quality semi-sweet or dark chocolate (60–70% cocoa). It melts smoothly and balances the sweetness of the meringue and graham crackers.
Q: Can I use store-bought marshmallows instead of making meringue?
A: The meringue adds a soft, toasted marshmallow flavor that’s hard to beat, but you can top the cake with melted marshmallows and torch them if you prefer a shortcut.
Q: Do I need a kitchen torch to toast the meringue?
A: A torch gives the best finish, but you can also broil the cake briefly. Just watch closely—meringue burns quickly under high heat.
Q: How long does this cake stay fresh?
A: It’s best enjoyed the day it’s assembled and toasted, but leftovers can be stored in the fridge for up to 3 days. The meringue will soften slightly over time.
Q: Can I make this gluten-free?
A: Yes, substitute your favorite gluten-free all-purpose flour for the cake layers and use gluten-free graham crackers for the crumble layer.
Check out my other cake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this s’mores chocolate cake. Happy baking!
