S’mores Cake

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S'mores Cake 1

S’mores Cake

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Summer is in full swing here in Kentucky and along with that apparently comes a lot of birthdays at work. We’ve had at least one every month since April, which means Potlucks galore! We horse people looooove to eat.

July’s birthday was on the 7th, so my natural thought was to go with something 4th of July themed. If the birthday girl wasn’t allergic to red food dye… Then a picture of a S’mores cake popped up on my Pinterest feed and I knew I had to make one. I mean, who doesn’t love S’mores? The fear of losing your marshmallow to the fire, getting sticky marshmallow all over your face and hands (and if you’re me, in your hair), attempting to keep the whole thing together when the graham cracker breaks. A s’more is a summertime staple.

For a S’mores cake I made a Graham Cracker cake layered with Marshmallow Frosting and covered in Hershey’s Chocolate Frosting. The only tricky part was spreading the Marshmallow Frosting. No matter which way you slice it, marshmallow fluff makes life difficult.

Graham Cracker Cake

Graham Cracker Cake Ingredients

You will need:

1 C. Graham Cracker Crumbs (about 13-14 half crackers)
1⅓ C. All Purpose Flour
2½ tsp. Baking Powder
½ tsp. Salt
1 C. Butter (softened)
½ C. Brown Sugar
¾ C. Granulate Sugar
3 Eggs
1½ tsp. Vanilla
⅔ C. Milk

  1. Preheat the oven to 350ºF. Grease two 8″ pans. I prefer Wilton pans.
  2. Grind up the graham crackers. I used my food processor to get them very fine. Mix the graham crackers, flour, baking powder, and salt in a small bowl. Set aside.
  3. In a large bowl, beat the butter until fluffy. Add the sugars ¼ cup at a time. Add the eggs, beating well after each addition. Add the vanilla.
  4. Alternate adding the flour mixture and the milk a little bit at a time, beginning and ending with the flour mixture.
  5. Spread evenly in the two greased pans.
  6. Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pans for about 30 minutes then place on cooling racks until completely cooled.

Once the cakes have cooled completely you’ll need to cut each one in half, so you have four layers. You can use a long bread knife or a cake leveler. Now for the frosting!

Marshmallow and Chocolate Frosting

Marshmallow Frosting

You will need:

1 C. Marshmallow creme
½ C. Butter
2-2½ C. Powdered Sugar

  1. Beat the Marshmallow creme and butter together until smooth.
  2. Mix in powdered sugar ½ cup at a time. Beat for an additional two minutes on medium.

Hershey’s Chocolate Frosting

You will need:

½ C. Butter
4.4oz Hershey Bar (melted)
1 tsp. Vanilla
3-3½ C. Powdered Sugar
3-4 Tbs. Milk

  1. Melted the Hershey bar using a double boiler. If you don’t have a double boiler you can use a pot, strainer-sifter, and heat safe bowl like I do. Once the chocolate is melted let it cool to room temperature.
  2. Beat the melted chocolate, butter, and vanilla until creamy.
  3. Add the powdered sugar ½ cup at a time.
  4. Only add enough milk to make sure the frosting is spreadable.

S'mores Cake 2


Assembling the Cake

Place one of the layer on a cake board and spread ⅓ of the Marshmallow frosting across the entire layer then cover with the next layer of cake. Repeat twice more. Now cover the cake in the Hershey’s frosting.

Enjoy your S’more!S'mores Cake 3




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