I still remember the first time I tried to recreate that classic s’mores flavor in cake form. The kitchen smelled like a campfire, but in the best way—soft chocolate warmth, a whisper of toasted marshmallow, and that graham cracker nuttiness floating through the air. I wasn’t even planning to make a whole cake that day; the idea sort of snowballed after I burned a single marshmallow over my stove flame (don’t judge me, it happens).

By the time the layers were cooling, I was already dipping my finger into the marshmallow frosting bowl, tasting it in little swipes like a curious kid. And that moment—right there—was when I knew I had something that wasn’t just good, but honestly unforgettable.

This homemade s’mores cake recipe quickly became the dessert I pull out when I want people to react with a long “oh my gosh.” It hits that sweet spot between playful and luxurious. There’s familiarity, but also something celebratory about it.

And personally, I love that it reminds everyone of summer nights, even in the middle of November. My friends still talk about this cake like it’s some mythical creature—“the marshmallow one,” “the campfire cake,” “that chocolate thing you made when we were supposed to be dieting.”

The best part is how approachable it is. Nothing fussy. Nothing pretentious. Just a really good, really comforting cake that feels like home.

If you’ve ever wanted a dessert that wins over kids, adults, picky eaters, chocolate lovers, and people who claim they “don’t like sweets” (liars), this is the one.

And once you toast the top—oh, that’s the moment it becomes magic.

Why This S’mores Cake Is The Only One You’ll Ever Need

(An American classic)

My husband still tells the story about how he “accidentally” ate two slices the first time I made this. He blames the marshmallow frosting, but honestly, I think it’s the whole campfire-inspired chocolate cake effect. It’s cozy, familiar, and wildly irresistible. Now it’s our go-to cake for summer BBQs, winter movie nights, and basically any day that needs a little edible happiness.

What You Really Need to Make This Amazing S’mores Cake (Simplified)

For the Chocolate Cake

• Flour
• Sugar
• Cocoa powder
• Baking powder + baking soda
• Eggs
• Buttermilk
• Oil
• Vanilla
• Hot water

For the Marshmallow Frosting

• Egg whites
• Sugar
• Cream of tartar
• Vanilla

For the Graham Crumb Topping

• Graham crackers
• Melted butter
• Optional: mini chocolate chips

How to Master the Perfect S’mores Cake (My Secret Method)

Start by whisking all your dry ingredients so the cocoa distributes evenly—this keeps the cake dark and soft instead of spotty. When you add the buttermilk and oil, the batter suddenly becomes silky and surprisingly thin. Don’t panic; that’s exactly what makes this cake extra moist. Pour it into two pans and bake until your kitchen smells like warm chocolate heaven.

The frosting feels like a little science experiment: gently warming the egg whites and sugar until they’re silky, then whipping until they form glossy peaks that look like clouds. Once you spread it over the cake, give it a quick toast under the broiler. One minute is enough to give that golden, campfire finish.

Chef’s Notes & Tips For a Flawless S’mores Cake

Cool the cake completely—like, completely completely—before spreading the marshmallow frosting. If the cake is even slightly warm, the frosting will lose its structure and slide around like a sleepy toddler.

And when you toast the frosting, stay close. Marshmallow frosting turns golden, then amber, then disaster very quickly. A kitchen torch works too if you like a more controlled look.

Get Creative! Easy Substitutions and Fun Variations

Swap the chocolate cake for brownie layers if you want a deeper, fudgier version. You can also add peanut butter between the layers, sprinkle crushed candy bars on top, or swirl caramel into the frosting. A salted caramel + s’mores combo? Honestly dangerous.

Lighten It Up! Simple Swaps for a Healthier S’mores Cake

Use whole wheat pastry flour, reduce the sugar a bit, or use a sugar alternative if you prefer. The cake also works beautifully with almond milk instead of buttermilk, and a lighter graham topping made with coconut oil instead of butter. Gluten-free flour also performs surprisingly well here.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. Can I make this homemade s’mores cake recipe ahead of time?

Yes, and honestly it gets even better on day two. Bake the cake layers, wrap them tightly, and refrigerate overnight. This helps the chocolate flavor deepen, and assembling the next day is easier because the layers are firmer. Store the marshmallow frosting separately and whip it again briefly before using. Once assembled, the cake stays fresh for 2–3 days.

2. How do I store leftover s’mores cake without losing the marshmallow texture?

Keep it at room temperature if possible—marshmallow frosting stiffens in the fridge. If you must refrigerate, cover it completely and let slices sit at room temp for 20–30 minutes before serving. The graham topping stays crisp if kept tightly sealed.

3. Can I freeze the cake?

You can freeze the cake layers but not the frosting. Marshmallow frosting becomes grainy after thawing. Freeze the chocolate layers up to two months, thaw in the fridge, and frost fresh.

4. Can I use store-bought marshmallow fluff?

You can, but homemade frosting holds its shape better, tastes lighter, and gives you that glossy campfire finish. Fluff works in a pinch but won’t toast as beautifully.

5. Can I make this as cupcakes?

Absolutely! Reduce baking time to about 18–20 minutes. Pipe the marshmallow frosting on top and lightly torch it for a gorgeous cupcake display.

6. Can I make this s’mores cake gluten-free?

Yes—use a 1:1 gluten-free flour blend and gluten-free graham crackers. The texture stays soft, though slightly more delicate.

7. What makes this the best s’mores cake at home?

The balance: rich chocolate base, fluffy marshmallow frosting, and crunchy graham crumb. It hits every classic s’mores flavor without being overly sweet.

8. Why does my marshmallow frosting deflate?

Usually, it’s either under-whipping or moisture in the bowl. Always use a clean, dry bowl, warm the mixture enough for the sugar to dissolve, and whip until thick, glossy peaks hold their shape.

S’mores Cake

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Chocolate Cake

• Flour

• Sugar

• Cocoa powder

• Baking powder + baking soda

• Eggs

• Buttermilk

• Oil

• Vanilla

• Hot water

• For the Marshmallow Frosting

• Egg whites

• Sugar

• Cream of tartar

• Vanilla

• For the Graham Crumb Topping

• Graham crackers

• Melted butter

• Optional: mini chocolate chips

Directions

• Start by whisking all your dry ingredients so the cocoa distributes evenly—this keeps the cake dark and soft instead of spotty. When you add the buttermilk and oil, the batter suddenly becomes silky and surprisingly thin. Don’t panic; that’s exactly what makes this cake extra moist. Pour it into two pans and bake until your kitchen smells like warm chocolate heaven.
• The frosting feels like a little science experiment: gently warming the egg whites and sugar until they’re silky, then whipping until they form glossy peaks that look like clouds. Once you spread it over the cake, give it a quick toast under the broiler. One minute is enough to give that golden, campfire finish.