This 3 Layer S’more Cake is a dreamy dessert that combines the nostalgic flavors of campfire s’mores with the elegance of a layered cake. Each bite offers a perfect balance of gooey marshmallow, rich chocolate, and crunchy graham cracker, creating a symphony of textures. Ready in just 50 minutes, it’s surprisingly simple to whip up for any occasion.
The moist chocolate cake layers are generously filled with creamy marshmallow frosting, while a graham cracker crumble adds a delightful crunch. Topped with a glossy chocolate ganache and toasted marshmallows, this cake is a showstopper that’s as fun to make as it is to eat. Perfect for satisfying your sweet tooth or impressing guests, it’s a dessert that feels indulgent yet approachable.
Ingredients for 3 Layer S’more Cake
- Graham Cracker Cake:
- 1 1/2 cups (7 1/2 oz / 225g) whole wheat flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (8 oz / 240g) butter (softened)
- 1 cup (6 oz / 180g) light brown sugar
- 1/2 cup (4 oz / 120g) granulated sugar
- 4 large eggs (room temperature)
- 1 cup (8 fl oz / 240ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
- 2 teaspoons vanilla extract
- For the Meringue Icing:
- 3 large egg whites
- 3/4 cup granulated sugar
- Pinch of salt
- 1/2 teaspoon vanilla extract
- Additional:
- 1/2 recipe Chocolate Fudge Frosting (store-bought or homemade)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Grease three 6-inch cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the whole wheat flour, cinnamon, baking powder, baking soda, and salt until well combined.
- Cream butter and sugars: In a stand mixer, cream the softened butter until smooth. Add both sugars and beat on medium-high speed for 2-3 minutes until pale and fluffy.
- Add eggs and vanilla: Reduce the mixer speed and add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
- Combine wet and dry ingredients: Alternate adding the dry ingredient mixture and the buttermilk to the butter mixture. Mix until just combined—do not overmix, as this can make the cake tough.
- Bake the cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula and tap the pans on the counter to level the batter. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the meringue icing: In a heatproof bowl, whisk together the egg whites and sugar. Place the bowl over a double boiler (bain-marie) and whisk constantly until the sugar dissolves and the mixture is warm to the touch. Transfer the bowl to the mixer and beat on high speed until medium-stiff glossy peaks form. Mix in the salt and vanilla.
- Assemble the cake: Remove the parchment paper from the cake layers. Place one layer on a flat plate or cake stand, flat side up. Spread a thick, even layer of Chocolate Fudge Frosting on top. Repeat with the remaining layers.
- Apply the crumb coat: Frost the outside of the cake with a thin layer of meringue icing to catch loose crumbs. Refrigerate for 30 minutes to set.
- Final frosting: Remove the cake from the fridge and apply a final, thicker layer of meringue icing. Leave the texture rough for a rustic look.
- Toast the cake: Use a blowtorch to toast the outside of the cake evenly. Serve immediately or store at room temperature for up to 3 days. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your 3 Layer S’more Cake with a drizzle of warm caramel sauce or a dollop of marshmallow fluff on each slice. For a crunchy twist, sprinkle crushed graham crackers or toasted pecans on top. If you’re feeling adventurous, add a scoop of vanilla bean ice cream for a decadent dessert experience.
Storage and Serving Tips
Store your cake at room temperature for up to 3 days, covered with a cake dome or plastic wrap to keep it fresh. If you need to refrigerate it, let it come to room temperature before serving for the best texture. For a clean slice, use a warm knife to cut through the layers smoothly.
Time-Saving Hacks
To save time, prepare the Graham Cracker Cake layers a day ahead and store them wrapped in plastic wrap. You can also use a store-bought chocolate frosting instead of making it from scratch. For the meringue, ensure your egg whites are at room temperature before whipping—this speeds up the process!
Equipment Essentials
You’ll need a stand mixer or hand mixer for the cake batter and meringue, as well as a blowtorch for toasting the frosting. A 6-inch cake pan set and an offset spatula are key for even layers and smooth frosting. Don’t forget parchment paper to prevent sticking!
Recipe Variations to Try
Swap the chocolate fudge frosting for a dark chocolate ganache for a richer flavor. For a nutty twist, add a layer of peanut butter frosting between the cake layers. If you’re gluten-free, use a gluten-free flour blend for the graham cracker cake—it works just as well!
3 Layer S’more Cake
Ingredients
Graham Cracker Cake
- 1 1/2 cups whole wheat flour 71/2oz/ 225g
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter 8oz/240g
- 1 cup light brown sugar 6oz/180g
- 1/2 cup granulated sugar 4oz/120g
- 4 large eggs
- 1 cup buttermilk 8floz/240ml
- 2 teaspoon vanilla
- 1/2 recipe Chocolate Fudge Frosting
For the Meringue Icing
- 3 large egg whites
- 3/4 cup granulated sugar
- 1 pinch salt
- 1/2 teaspoon vanilla extract
Instructions
- First make your Graham Cracker Cake: Preheat your oven to 350oF (180oC). Grease three 6 inch cake rounds and line the bottom with parchment.
- In a medium bowl whisk flour, baking powder, baking soda, cinnamon and salt until well combined.
- Using a stand mixer cream the butter until smooth.
- Add both sugars and beat on medium high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition then add vanilla.
- Add in the dry ingredient mixture and the buttermilk then mix until both are fully incorporated. Be careful not to overmix as this will make your cake tough.
- Spread batter evenly into prepared cake tins. Smooth the top with a spatula and whack the pans against the counter to level out the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and allow to cool for 10 minutes before turning the cakes out onto a wire rack to finish cooling.
- For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.
- Place the bowl over a ban marie. Whisk constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.
- Once warm, transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add in the salt and vanilla and mix until combined. Use immediately.
- To Decorate: Remove the parchment form the bottom of your cakes and place 1 layer, flat side up, on a flat plate or cake pedestal.
- Using a offset spatula spread a thick even layer of Chocolate Fudge Frosting between the layers.
- Next frost the outside of the cake by creating a crumb layer. Spread the Meringue frosting on top and all over the sides of the cake. This is just a rough coat to catch loose crumbs. Do not worry about this looking perfect as this layer acts as a base layer of frosting.
- Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
- Take the cake out of the fridge. Using a large offset spatula spread on another final layer of frosting. the rougher the frosting the better as it will create texture.
- Take a blowtorch and toast the outside of the cake all over really well. Store the cake at room temperature for up to 3 days. Enjoy!
