S'mores Cake is made with a yellow cake base, graham cracker crumbs, layered with hot fudge, and decorated with toasted marshmallow buttercream frosting, piles of fluffy marshmallows and so much more. It's the ultimate summer celebration cake for serious s'mores lovers!
3 8" round cake pans
- 2 boxes yellow cake mix 15.25 ounces each
- 2 cups graham cracker crumbs
- 2 cups water
- 1 ⅓ cups vegetable oil
- 6 eggs
Toasted Marshmallow Buttercream Frosting
- 4 cups mini marshmallows
- 2 cups unsalted butter softened
- 2 pounds confectioner's sugar 2 (16 ounce) bags
- 1 cup semisweet chocolate chips
- 1 cup heavy whipping cream
- 12 ounces hot fudge
- Garnish graham cracker crumbs, hershey bars, graham crackers, mini marshmallows, regular marshmallows.
Preheat the oven to 350 degrees.
Lightly grease three 8 inch cake pans. Set aside.
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 prepared 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 them from the pans to a cooling rack.
Cool the cakes completely before decorating. I like to place them in the freezer to make them easier to handle while decorating.
Turn your oven on 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 transfer them to a large mixing bowl.
Then add the softened butter to the bowl with the toasted marshmallows and using an electric mixer whip the butter and marshmallow together.
Next carefully add the confectioner's sugar a little at a time.
Once all the sugar is added, whip the frosting for 5-7 minutes until light and fluffy.
Place a cake layer onto the serving plate or cake plate.
Frost the top of that cake 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.
I like to 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.
In a small microwave-safe bowl warm the heavy whipping cream in 30 second increments until hot.
Add the chocolate chips to the warm cream and let sit for 5 minutes before whisking together. Whisk until smooth and glossy.
Let the ganache cool slightly and then drizzle it around the top edge. You can also use a piping bag.
Tips and Tricks
- Store leftovers in the fridge for 3-5 days.
- While you can crush your own graham crackers you can also buy graham cracker crumbs in the baking section of most stores. If you do crush your own they need to be finely crushed.
- You can skip making the ganache and just use more hot fudge, it will be equally as delicious!
- This can also be made into cupcakes or a 9x13 cake, 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 9x13 cake and then frost with the marshmallow frosting.
Serving: 1g | Calories: 900kcal | Carbohydrates: 148g | Protein: 8g | Fat: 57g | Saturated Fat: 26g | Cholesterol: 140mg | Sodium: 656mg | Potassium: 217mg | Fiber: 3g | Sugar: 50g | Vitamin C: 0.1mg | Calcium: 189mg | Iron: 3mg | Net Carbohydrates: 145g