S’mores Layered Cake

This decadent S’mores Layered Cake combines my moist one-bowl chocolate cake, rich chocolate and marshmallow frosting, and buttery graham cracker filling, and a toasted marshmallow topping for the ultimate campfire-inspired dessert.

If you’ve ever wished you could eat a s’more without the campfire but keep all the gooey, chocolatey magic… this S’mores Cake is your dream come true. We’re talking ultra-moist one-bowl chocolate cake, layers of rich chocolate frosting, fluffy marshmallow buttercream, a buttery graham cracker crumble filling, and toasted marshmallow crème. Every slice tastes like a bite of childhood nostalgia, only more indulgent.

Whether you’re baking for a birthday, summer BBQ, or just because you need some chocolate therapy, this show-stopping cake brings the classic campfire treat in the perfect layered cake.

This cake was created because my son LOVES S’mores dessert and requested this flavor cake for his 4th birthday. The layers are so indulgent that I made this a naked cake with minimal frosting on the outside- its perfect with all the flavors in between the layers!

Why You’ll Love This S’mores Cake

The chocolate cake is my super easy One Bowl Chocolate Cake Recipe. It is the cake that my kids request for every single birthday. It’s the perfect chocolate cake!

The layers of chocolate cake smothered with Marshmallow Buttercream, chocolate buttercream and a graham cracker crumble adds the crunchy texture we all love from S’mores.

This cake doesn’t require a fire pit, you can indulge in S’mores any time of year! It’s the perfect indulgent cake for any celebration, especially for summer birthdays.

Ingredients You’ll Need

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup chocolate milk or whole milk (room temperature)
• ½ cup neutral oil (vegetable, canola, or grapeseed)
• 1 teaspoon LorAnn Oil Marshmallow Super Strength
• 2 eggs (room temperature)
• 1 cup strong freshly brewed coffee

Marshmallow Buttercream

• 2 cups unsalted butter (softened to room temperature)
• 4 cups powdered sugar
• ¼ cup heavy cream
• 1½ teaspoons LorAnn Oil Marshmallow Super Strength (adjust to taste). This is very concentrated so a little goes a long way.

Chocolate Frosting

(Uses part of the marshmallow buttercream)

• ⅓ of the marshmallow frosting
• 3 tablespoons cocoa powder
• 3 oz chocolate chips (semi-sweet, bittersweet, or dark), melted

Graham Cracker Filling

• 8 graham crackers (about 1½ cups), crushed
• 3 tablespoons unsalted butter, melted
• 2 tablespoons sugar

How to Make S’mores Cake

Step 1 – Make the One Bowl Chocolate Cake

1. Preheat oven to 350°F (177°C). Prepare three 6-inch pans or two 8-inch pans by spraying with oil, lining with parchment, spraying again, and lightly dusting with flour.
2. In a stand mixer fitted with a whisk or paddle attachment (or in a large bowl with a hand mixer), whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt for 30 seconds.
3. Add milk, oil, eggs, and LorAnn marshmallow extract. Mix on medium speed for 2–3 minutes until just combined. Scrape down the bowl.
4. Carefully pour in the coffee. Beat on medium speed for 1 minute. Batter will be runny.
5. Divide batter evenly between prepared pans.
6. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
7. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2 – Make the Marshmallow Buttercream

1. In a stand mixer with the paddle attachment, beat butter on medium speed for 5 minutes until pale and fluffy.
2. Add powdered sugar and beat until smooth.
3. Pour in heavy cream and LorAnn marshmallow extract; beat 3–5 minutes until light and spreadable.
4. Remove ⅔ of the frosting and set aside for the marshmallow filling.

Step 3 – Make the Chocolate Frosting

1. To the remaining ⅓ of the marshmallow buttercream in the mixer, add cocoa powder and melted chocolate.
2. Mix on medium speed until fully combined and fluffy.

Step 4 – Make the Graham Cracker Filling

1. Crush graham crackers in a zip-top bag or food processor.
2. Transfer to a bowl, then stir in melted butter and sugar until combined.

How to Frost and Fill Your S’mores Cake

1. Level & Slice the Cake – Use a serrated knife to carefully cut each cooled cake layer in half horizontally, creating four thin layers.
2. Pipe a Chocolate Border – Fill a piping bag (or zip-top bag) with chocolate frosting. Pipe a thick border around the outer edge of the first cake layer.
3. Fill with Marshmallow Buttercream – Spoon or pipe marshmallow buttercream inside the chocolate border and spread evenly.
4. Add Graham Cracker Crumble – Sprinkle a generous layer of graham cracker filling over the marshmallow layer.
5. Repeat the Layers – Stack the next cake layer on top and repeat the chocolate border, marshmallow filling, and graham crumble two more times.
6. Top & Frost – Place the final cake layer on top. Frost the top and sides with remaining chocolate frosting.
7. Toast the Marshmallow Top – Spread extra marshmallow crème on top and toast with a kitchen torch (or under a broiler for a few seconds—watch closely!).

Tips for Success

• Use room-temperature ingredients for smoother batter and frosting.
• Brew strong coffee to deepen chocolate flavor—don’t worry, it won’t taste like coffee.
• For a Toasted Marshmallow Flavor- Use Marshmallow Creme on top of the Marshmallow Buttercream and toast.
• Use a small amount of the LorAnn Oils Marshmallow Super Strength (1/4-1/2 teaspoon). The super strength is highly concentrated so a little goes a long way.

Serving & Storage

Allow the cake to sit at room temperature for the best texture. Store covered at room temperature for 1 day, or refrigerate for up to 4 days. Unfrosted cake layers can be frozen for up to 1 month.

S’mores Cake FAQ

Can I make this cake ahead?
Yes! Bake cake layers up to 2 days ahead and store wrapped in plastic wrap and zip lock bag at room temperature or freeze and thaw 4 hours before frosting.

Do I need LorAnn marshmallow extract?
It’s optional but adds incredible depth to the marshmallow flavor. Alternatively, you could add Marshmallow Creme to the buttercream to achieve the marshmallow flavor.

Can I make cupcakes instead?
Yes! Bake 18–24 cupcakes for about 18–20 minutes.

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S’mores Layered Cake

Moist layers of chocolate cake, rich chocolate and marshmallow frosting, and buttery graham cracker filling, and a toasted marshmallow topping for the ultimate campfire-inspired dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 24 minutes mins

Equipment

• 6", 8" or 9" Round Cake Pans

Ingredients

  

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder *For best results- use quality cocoa powder
• 1/4 cup black cocoa powder *Not required. Can sub for a total of 3/4 cup of unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chocolate milk or whole milk room temperature
• 1/2 cup neutral oil vegetable, canola, grapeseed
• 2 teaspoon LorAnn Oil Marshmallow Super Strength Omit if you don't have on hand
• 2 eggs room temperature
• 1 cup strong freshly brewed coffee

Marshmallow Buttercream-

• 2 cups unsalted butter Softened at room temperature
• 4 cups powdered sugar
• 1 1/2 teaspoon LorAnn Oil Marshmallow Super Strength Or add to taste preference. Add 1/4 teaspoon at a time *this is a very concentrated extract
• 1/4 cup heavy cream
• 1 Jar Marshmallow Creme *Optional to add in between the cake layers if you want to toast like a marshmallow

Chocolate Frosting

• Use ⅓ of the Marshmallow Frosting
• 3 tablespoons Cocoa Powder
• 3 oz chocolate chips melted Semi sweet, bittersweet, or dark melted

Graham Cracker Filling

• 8 Graham Crackers or about 1 ½ cup Crushed
• 3 tablespoons butter melted
• 2 tablespoons sugar

Instructions

 

Chocolate Cake

• Preheat oven to 350 ° degrees F. Prepare 3 6″ pans or 2 8" Pans. Spray cake pans with oil, Add parchment round and spray top with oil, lightly dust with flour.
• In stand mixer bowl fitted with the whisk or paddle attachment or a large mixing bowl with a handheld mixer- combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine for 30 seconds.
• Add milk, oil, eggs, LorAnn Oil Marshmallow Extract, to your dry ingredients and mix on medium speed until just combined. 2-3 minutes. Scrape down the sides of the bowl and carefully add coffee to the cake batter. Beat on medium speed for 1 minute.
• Batter will be runny. Distribute cake evenly between prepared cake pans.
• Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes. Remove from the pan and transfer to cooling rack.
• While the cake is in the oven, prepare the frostings and graham cracker filling.

Marshmallow Buttercream:

• In a bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed for 5 minutes until light & creamy.
• Add powdered/confectioner sugar to the butter and beat on medium speed until smooth. Add the heavy cream and LorAnn Marshmallow Super Strength to the frosting 1/4 teaspoon at a time (I used up to 2 teaspoons total) until you reach your desired level of Marshmallow Flavor and beat on medium speed for 3-5 minutes or until spreadable.
• Reserve ⅔ of the frosting in a bowl and set aside.

Chocolate Frosting-

• Using the remaining ⅓ of the Marshmallow Frosting in the mixing bowl, add cocoa powder and melted chocolate and mix on medium speed until combined.

Graham Cracker Filling-

• Crush the graham crackers in a ziplock bag. Add the crushed graham crackers to a medium bowl.
• Melt the butter. Add melted butter and sugar to the crushed graham crackers. Set aside

How to Frost and Fill Your S’mores Cake

• Level & Slice the Cake – Using a serrated knife, carefully cut each cake layer in half horizontally so you have four thin, even layers.
• Pipe a Chocolate Border – Fill a piping bag or zip lock bag with chocolate frosting and cut the tip. Pipe a thick border of frosting around the outer edge of the first cake layer.
• Fill with Marshmallow Buttercream – Spoon or pipe marshmallow buttercream inside the chocolate frosting border, spreading it evenly to the edges. Optional to add Marshmallow Creme on top of the Marshmallow Buttercream and toast using a small torch.
• Add Graham Cracker Crumble – Sprinkle a generous layer of graham cracker crumble over the marshmallow filling for that classic s’mores crunch.
• Repeat the Layers – Place the next cake layer on top and repeat the chocolate border, marshmallow filling, and graham crumble two more times.
• Top & Frost – Place the final cake layer on top. Spread a thick, even layer of chocolate frosting over the top of the cake. Add Marshmallows and graham cracker crumbs to garnish.

Keyword chocolate cake, easy chocolate cake, easy summer dessert, one bowl chocolate cake, s’mores dessert, s’mores layered cake