S'mores Layer Cake

What You'll Need

For the chocolate cake:

●       2 cups (250g) all-purpose flour

●       2 cups (400g) granulated sugar

●       ¾ cup (65g) unsweetened cocoa powder

●       2 teaspoons (8g) baking powder

●       1½ teaspoons (7g) baking soda

●       1 teaspoon (6g) salt

●       1 cup (240ml) chocolate milk or whole milk, room temperature

●       ½ cup (120ml) neutral oil (vegetable, canola, or grapeseed)

●       1 teaspoon (5ml) LorAnn Marshmallow Super-Strength

●       2 eggs(100g), room temperature

●       1 cup (240ml) strong, freshly brewed coffee

For marshmallow buttercream:

●       2 cups (452g) unsalted butter, softened

●       4 cups (480g) powdered sugar

●       ¼ cup (60ml) heavy cream

●       1½ teaspoons (7.5ml) LorAnn Marshmallow Super-Strength (Add to taste)

For chocolate frosting:

●       ⅓ of the marshmallow buttercream (from above)

●       3 tablespoons (15g) cocoa powder

●       3 oz (85g) chocolate chips (semi-sweet, bittersweet, or dark), melted

●       For Graham Cracker Crunch:

●       8 graham crackers (about 1½ cups crushed)

●       3 tablespoons (42g) butter, melted

●       2 tablespoons (25g) sugar

Method

Prep: Preheat oven to 350°F. Prepare three 6-inch or two 8-inch pans with oil, parchment rounds, and a light flour dusting.

Make the cake: In a stand mixer bowl with a whisk or paddle attachment, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk 30 seconds. Add milk, oil, eggs, and LorAnn Marshmallow Super-Strength. Mix on medium 2-3 minutes until just combined. Scrape down the sides. Carefully add coffee and beat on medium 1 minute. The batter will be runny. Divide evenly between prepared pans.

Bake: 30-35 minutes until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn onto wire racks.

Marshmallow buttercream: Beat butter on medium speed for 5 minutes until light and creamy. Add powdered sugar and beat until smooth. Add heavy cream and LorAnn Marshmallow Super-Strength. Beat 3-5 minutes until spreadable. Remove ⅓ and set aside ⅔ in a separate bowl.

Chocolate frosting: To the remaining ⅓ buttercream in the mixing bowl, add cocoa powder and melted chocolate. Beat on medium until combined.

Graham filling: Crush graham crackers in a zip-top bag. Add melted butter and sugar. Stir to combine.

Assembly: Split each cake layer horizontally for four thin, even layers. Pipe a thick chocolate frosting border around the outer edge of the first cake layer. Spoon or pipe marshmallow buttercream inside the border, spreading evenly. Sprinkle a generous layer of graham cracker crumble over the marshmallow filling. Place the next cake layer on top and repeat the chocolate border, marshmallow filling, and graham crumble two more times. Place the final cake layer on top. Spread a thick, even layer of chocolate frosting over the top, allowing some to drip slightly over the edges if desired.

🛒 Shop the Recipe at Greens Choice

The specialty ingredients and tools that make this loaf bakery-quality:

💡Pro Tips: 

●       The "pizza box transport" trick. For summer parties, place assembled cake layers in clean pizza boxes lined with parchment. They stack flat in coolers and the cardboard absorbs condensation so frosting doesn't slide.

●       Graham's crunch last-minute rule. For maximum texture contrast, sprinkle the graham filling just before serving rather than assembling hours ahead. The crunch is half the fun of s'mores.

ℹ️Frequently Asked Questions

Q: Can I make this for a camping trip instead of actual s'mores?

A: Absolutely. Bake the layers at home, frost and assemble at the campsite. Transport layers in pizza boxes—they stack flat and travel well.

Q: Why add coffee to chocolate cake?

A: Coffee deepens the chocolate flavor without tasting like coffee. The finished cake just tastes extra rich and dark.

Q: Can I use a different chocolate for the frosting?

A: Yes. Semi-sweet is standard, but bittersweet cuts the sweetness if you prefer a less sugary cake. Dark chocolate works for adult palates.

Q: My Graham filling got soggy overnight. How do I prevent that?

A: Add the graham layer no more than 4 hours before serving. The butter-sugar coating helps, but moisture from the frosting eventually softens the crunch.

Q: Can I toast marshmallows on top?

A: Yes. Pile mini marshmallows on top and use a kitchen torch (or place under the broiler for 30 seconds) for that campfire look. Add just before serving.