Ultimate Smores Cake

5 from 7 votes

My Smores cake features moist chocolate cake, rich chocolate buttercream, and a foolproof marshmallow meringue topping.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 30

Total Time 55

Servings Slices

Calories 912kcal

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.