Showstopping S’mores Cake with tender layers of chocolate cake, and fluffy graham cracker buttercream with chocolate ganache and toasted meringue on top.
I saw a gorgeous S’mores Cake in my Instagram feed from Angel Food Bakery & Cafe in Minneapolis and couldn’t stop thinking about it. I had to try making my own version of their cake with tender layers of chocolate cake and fluffy graham cracker buttercream with chocolate ganache and toasted meringue on top.
How to Make S’mores Cake
Step One: Bake the Cakes
First, coat three 9-inch cake pans with shortening and sprinkle with flour. Cut out parchment paper and cover the bottom of each pan. In the large mixing bowl of a stand mixer, combine two chocolate cake mixes, vanilla yogurt, chocolate milk, eggs, and the oil. Mix for 30 seconds on low and then beat for 2 minutes on medium.
Separate the batter between the three cake pans (about 3 cups of batter in each pan). Bake the cakes at 325˚F for 35-40 minutes. Place the pans on a cooling rack for 30 minutes. Then, remove the cakes from the pans and set them on the rack until cooled completely.
Step Two: Assemble the Cake
Using a long, serrated knife cut the domed tops off the cakes. To help the smooth the process of frosting the cake, spread a little buttercream on the cake stand. Place one cake on top of it.
Measure out two cups of buttercream frosting and place it on top of the first cake. Spread out the buttercream with an offset spatula.
Step Three: Frost the S’mores Cake
Then, top with the second and third cake layers and add more buttercream between them.
In order to make sure the frosting between the layers is level with the cakes, run an offset spatula around the outside. Allow some of the cake to show through. Place the cake in the fridge to chill for about thirty minutes.
Step Four: Chocolate Ganache
In a saucepan, bring heavy cream to a boil. Next, add chocolate chips and the mini Hershey’s kisses and melt for about three minutes. Stir until smooth. Let the ganache cool until it is slightly thickened but still pourable.
Remove the s’mores cake from the fridge and pour the ganache on top of the cake, spreading it out and allowing some of the chocolate to drizzle down the sides. Return the cake to the fridge.
Step Five: Meringue Topping
To make the meringue, bring a small amount of water to a boil in a pot on the stovetop. In the metal bowl of a stand mixer whisk egg whites and sugar. Place the bowl on the pot of boiling water (do not allow the bowl to touch the water) and whisk continuously until the sugar has melted and the mixture reaches 140˚F.
Move the bowl to the stand mixer and beat with the whisk attachment until the meringue has cooled and is thick and glossy and stiff peaks form.
Spoon the meringue on half of the cake, making swirls and peaks for texture. Use a kitchen torch to toast the meringue.
Step Six: Garnish and Serve
Garnish the top of the s’mores cake with graham crackers, Hershey’s bars, mini chocolate chips, and chocolate sprinkles.
This S’mores Cake really is a showstopper with the chocolate ganache drizzle and toasted meringue on top! I bought this cake to my sister’s house and my niece’s and nephew’s eyes about popped out of their heads. They were so impressed and their favorite part of the s’mores cake were what they called the toasted “marshmallows” on top.
More S’mores Recipes To Try
S’mores Cake
Ingredients
Chocolate Cake
- (2) 13.25 ounce chocolate cake mixes
- 1 ½ cups vanilla yogurt
- 1 cup chocolate milk
- 6 large eggs
- ½ cup vegetable oil
Garnish
- 1 ounce milk chocolate 8 small segments of a Hershey's bar
- 1 graham cracker broken or cut into small squares
- 1 tablespoon graham cracker crumbs
- 1 teaspoon chocolate sprinkles
- 1 teaspoon mini chocolate chips
Chocolate Ganache
- 1 cup mini Hershey’s kisses
- ½ cup semi-sweet chocolate chips
- ½ cup heavy cream
Graham Cracker Buttercream
- 1 cup butter, softened
- 1 cup shortening
- 1 cup marshmallow cream
- 8 cups powdered sugar
- 2-3 tablespoon milk
- 2 teaspoon vanilla
- 1 cup graham cracker crumbs
Vanilla Meringue
- 3 large egg whites
- ⅔ cup granulated sugar
- 1 teaspoon vanilla
- 1 pinch salt
Instructions
Chocolate Cake
- Preheat oven to 325˚F.
- Prepare three 9-inch cake pans with shortening and flour. Line the bottom with parchment paper.
- Put the cake mixes, vanilla yogurt, chocolate milk, eggs, and oil in mixing bowl. Mix for 30 seconds on low and then beat for 2 minutes on medium.
- Divide the batter between three prepared 9-inch cake pans (about 3 1/3 cups of batter in each pan).
- Bake at 325˚F for 35-40 minutes.
- Cool the cakes in the pans on a rack for 30 minutes. Remove from the pans and cool completely on the rack.
- When ready to assemble, cut the domed tops off the cakes. Spread a little buttercream on the cake stand and add one cake. Top with 2 cups of buttercream. Use an offset spatula to spread out the buttercream. Top with the second and third layers and more buttercream.
- Run an offset spatula around the cake to make the frosting between the layers level with the cakes, allowing some of the chocolate cake to show through. Put the cake in the fridge for about 30 minutes to chill.
- Remove the cake from the fridge and pour the ganache on top of the cake, spreading it out and allowing some of the chocolate to drizzle down the sides. Return the cake to the fridge.
- When the meringue is complete, remove the cake from the fridge and spoon the meringue on half of the cake, making swirls and peaks for texture. Use a kitchen torch to toast the meringue.
- Garnish the top of the cake with graham crackers, Hershey's bars, mini chocolate chips, and chocolate sprinkles.
Chocolate Ganache
- Bring the heavy cream to a boil. Add the chocolate and let it sit for three minutes. Stir until smooth. Allow the chocolate to cool until slightly thickened but still pourable.
Graham Cracker Buttercream
- Beat together butter and shortening until smooth.
- Beat in the marshmallow cream.
- Mix in the powdered sugar, one cup at a time.
- Beat in the vanilla and milk until fluffy.
- Stir in the graham cracker crumbs.
Vanilla Meringue
- Bring a small amount of water to a boil in a pot on the stovetop.
- Whisk the egg whites and sugar in the metal bowl of a stand mixer. Place the bowl on the pot of boiling water (do not allow the bowl to touch the water) and whisk continuously until the sugar has melted and the mixture reaches 140 degrees.
- Move the bowl to the stand mixer and beat with the whisk attachment until the meringue is thick and glossy and stiff peaks form.
Robert says
what does it mean by cook meringue over boiling water, without letting it touch. how would you do that.
Tonia says
Hi Robert,
The bowl with the meringue needs to be wider than the top of the pot so that it rests on the pot without touching the boiling water underneath. In my Best Chocolate Layer Cake recipe, I make a chocolate swiss meringue buttercream in a similar manner. You can watch the video in the post to see how I did it: https://www.thegunnysack.com/the-best-chocolate-layer-cake/
Happy Baking!
~Tonia
Carrie says
Is it fine to toast the meringue on top the cake and then keep refrigerated afterwards? Do the leftovers hold up pretty good or does the meringue break down?
Tonia says
I don’t recall having an issue but that being said meringue is known to “weep” and start to break down in the refrigerator.
Katy says
This looks so amazing I can’t wait to start baking! Can I substitute butter for the shortening in the frosting ingredients? #doublebutter
Tonia says
Yes, you can substitute the shortening with butter. Enjoy!
Harmony says
My husband requested this cake for his 38th Birthday. I am more of a cook and less of a baker. My 17 year old daughter and I made this beauty and surprised ourselves. We are making another one this weekend for a coworkers birthday. Wish I could send you our completed picture. Thank you for a great recipe!~
Tonia says
How wonderful! That makes me so happy! You can email a photo of the cake at [email protected] or if you post it on Instagram you can tag me @thegunnysack or use #thegunnysack
Dave says
I had a problem with the buttercream being too dry and gritty. 8 cups of sugar? Looking at other buttercream recipes, I found it’s possible to add heavy cream, a little at a time, to get the right consistancy and easier to spread. It still came out looking and tasting amazing.
Dave says
I had a problem with the buttercream being too dry and gritty. 8 cups of sugar? Looking at other buttercream recipes, I found it’s possible to add heavy cream, a little at a time, to get the right consistancy and easier to spread. It still came out looking and tasting amazing.
Debbie says
I was wondering if I could use mini marshmallows instead of the meringue?I’m not a fan of meringue.
LaxMama says
This cake was beautiful and delicious- time consuming, but do-able with easy and clear directions! Be sure to make it “naked” though, as I had lots of buttercream frosting and didn’t scrape the sides for the naked look, and it was a bit too sweet. Will definitely make again naked style!
Genny says
Hi! I really love this recipe and I’ve never made a meringue before so Im wondering after cooking he meringue when do I place it on the cooked cake?How did you get the meringue on the top of the cake to have the “burnt” look of the marshmallow? Also, at what point after placing the merengue on the cake do you add the chocolate pieces and graham cracker pieces to it? So excited to try and make this and hope it works out!
Tonia says
Hi Genny! There are a lot of steps in this cake. 🙂 The steps for putting the meringue on the cake and toasting it are in step 10 (after the ganache is cooled and hardened) and the graham cracker crumbs and chocolate bars are in step 11.
#10: When the meringue is complete, remove the cake from the fridge and spoon the meringue on half of the cake, making swirls and peaks for texture. Use a kitchen torch to toast the meringue.
#11: Garnish the top of the cake with graham crackers, Hershey’s bars, mini chocolate chips, and chocolate sprinkles.
Good luck and happy baking! ~Tonia
Me says
When do you put the graham cracker crumbs into the meringue mixture? Does the meringue make for a marshmallow taste? Thanks!
Tonia says
Sorry about that! The one cup of graham cracker crumbs should only be added to the buttercream. I’ve updated the instructions. yes, the meringue makes for the marshmallow taste. Best of luck! ~Tonia
Jessicka says
I just made this for my moms bday. Didnt get to taste it yet a little worried bc i think I forgot the salt and vanilla for the meringue . I was reading what to do an totally forgot I prob had to add that other stuff in there. I just made the meringue with egg whites and sugar hope thats ok eek!!! But it didnt turn out bad looking so thats good.
Sandra Brown says
We normally get to go camping this time a year as a family but due to some scheduling conflicts it won’t happen but I think that this would be a great dessert for the family to help make up for it! I can’t wait to try it. Thanks for sharing 🙂
Jolena @TheRubyKitchen says
I love that this is a “naked” cake without being naked at the same time. It is GORGEOUS! I love the toasted meringue on top – the golden color really hits the s’mores theme home!
Tonia says
Thanks so much Jolena!
Anna @ Anna Can Do It! says
It’s absolutely mouth-watering, also you had me at s’mores! I can’t believe how gorgeous is this cake! – Love, Anna
Jessica @ A Kitchen Addiction says
I can’t resist s’mores desserts! This cake is amazing!