Smores Cake
My Smores cake features moist chocolate cake, rich chocolate buttercream, and a foolproof marshmallow meringue topping. This decadent cake tastes like your favorite campfire treat in cake form!
I am known for making decadent over the top birthday cakes like my death by chocolate cake, banana cake, and my Reese's cake. My birthday is in July so I often make this for myself. It's even better than anything you get from a bakery. It has a doctored up cake mix, an amazing rich chocolate frosting, toasted meringue. As if that's not enough I also like to add graham crackers and a Hershey bar for those classic Smores vibes.
Why This Recipe Works: A Sprinkle of Food Science
- Add Ingredients To Your Cake Mix: Milk adds moisture, butter adds flavor, and extra eggs add richness. It tastes like it came straight from your favorite bakery.
- Swiss Meringue: I love Swiss meringue as its glossy and more stable than the Italian variety. It pipes well and toasts beautifully.
Ingredient Notes & Shopping Tips
- Cake Mix: I like Betty Crocker's Triple Chocolate Cake mix the best. Look for any brand you like that has pudding in the mix to make it extra moist.
- Milk: Use whole milk for the best results. You could also use water but it will not be as moist.
- Butter: You can also use oil for a less rich cake.
- Whole Eggs: Bring the eggs for the cake to room temperature to help them mix in smoothy.
- Cocoa Powder: Natural or Dutch process both work. I prefer Dutch for its darker color and rich chocolate flavor.
- Graham Crackers: You can buy graham crackers crumbs if you don't want to garnish with whole crackers.
- Egg Whites: Use the freshest eggs you can. Avoid buying eggs whites as they didn't perform well when testing this recipe.
Krystle's Tips: Steal My Culinary School Secrets
- Weigh Your Batter: This will help your cake layers stack evenly and bake at the same rate.
- Get Flat Cake Layers: I like to trim my cakes with a leaveler after baking. You can also add cake strips to your pan if desired.
- Super Smooth Frosting: I like to frost my cakes on a rotating cake stand with an offset spatula.
- Be Careful With Your Egg Whites: Make sure there are no traces of egg yolks in your bowl or tools or they will not whip properly. I also like to clean my tools with vinegar or lemon juice to remove any grease. Metal utentils are my preference for meringue.
- Avoid Baking on Humid Days: The meringue may take longer to whip. If you are not seeing stiff peaks you can also try resting it in the fridge for a bit too to cool it off.
Can I Turn It Into Cupcakes?
Yes the follow the baking time for my Smores cupcakes.
More Layer Cakes We Love
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📖 Recipe
Ultimate Smores Cake
My Smores cake features moist chocolate cake, rich chocolate buttercream, and a foolproof marshmallow meringue topping.
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Servings: 14 Slices
Calories: 912kcal
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Ingredients
For the Cake
- 2 Boxes Triple Chocolate Cake Mix
- 6 Eggs
- 2 Cups Whole Milk
- ⅔ Cup Butter Softened
For the Chocolate Frosting
- 2 Cups Butter Softened
- 1 Cup Cocoa Powder
- 6-7 Cups Powdered Sugar
- 4-6 Tablespoons Heavy Cream
- 1 Teaspoon Vanilla Extract
For the Meringue
- 4 Egg Whites
- 1 Cup Sugar
- 1 Pinch Salt
- 1 Teaspoon Vanilla Extract
For Garnish
- ¾ Cup Graham Crackers Crumbs Plus Extra Whole Crackers
- Hershey Bars
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Instructions
- Preheat oven to 350 degrees and spray cake pans with baking spray.
- In a large bowl combine cake mix, eggs, milk and butter until smooth.
- Split the batter between the 3 pans and bake for 25 -30 minutes. Cool completley.
- In a large bowl mix butter under light and fluffy. Stir in cocoa powder and heavy cream.
- Gradually add powdered sugar. Add heavy cream until you reach your desired consistency.
- In a double boiler combine egg whites, sugar, and salt. Whisk constantly for 5-7 minutes or until it reaches 160 degrees. It should also no longer feel grainy when rubbing it between your fingers. Turn off heat.
- Stir in vanilla. Pour the mixture into a bowl and beat for 5-10 minutes until you reach stiff peaks.
- Cut off the domes of the cake with a cake leveler. Place first layer on cake board or a plate. Spread around 1- 1½ cups of frosting on the first layer.
- Repeat with reamining layers.
- Scoop remaining chocolate frosting onto the top of the cake and frost top and sides with a light coat. Refridgerate for 15-20 minutes and then add a second layer of frosting.
- Refriderate for another 15-20 minutes. Pipe meringue onto the top and sides of cake.
- Brown with a culinary torch. You can also broil it for around 1 minute.
- Pipe remaining chocolate frosting using a star tip onto the top of the cake. Garnish with graham cracker crumbs, graham crackers, and chocolate bar pieces.
Nutrition
Calories: 912kcal | Carbohydrates: 116g | Protein: 10g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 848mg | Potassium: 406mg | Fiber: 4g | Sugar: 90g | Vitamin A: 1304IU | Vitamin C: 0.03mg | Calcium: 168mg | Iron: 4mg
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I love this smores cake. It looks so festive, tastes great and is pretty easy to make!
This s'mores cake is so good, perfect texture and taste. My kids loved every bit of it and asked me to make it again.
This s’mores cake is pure decadence — rich chocolate layers and fluffy marshmallow topping. It’s like a campfire treat turned into the ultimate dessert!
Oh my goodness, what an utterly stunning cake!
I really need this on my Christmas table!