Toasted S’mores Layer Cake

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Fluffy graham cracker cake, creamy marshmallow buttercream, luscious milk chocolate, and homemade vanilla bean fluff make up this decadent Toasted S’mores Layer Cake.

As the hot summer evenings begin to cool a bit, there’s nothing better than gathering around a bonfire with friends and family. S’mores are a timeless treat that capture the essence of summer, combining the rich flavors of chocolate, the comforting taste of toasted marshmallow, and the nostalgic crunch of graham crackers. This Toasted S’mores Layer Cake takes all of those fantastic elements and transforms them into a beautiful and delicious cake that’s perfect for any summer or fall gathering. Let’s make it.

Toasted S’mores Layer Cake

For the Graham Cracker Layer Cake

Ingredients:

• ½ Cup Salted Butter, softened to room temperature (115 g)
• 1 ¼ Cups Granulated Sugar (250 g)
• 1 Large Egg + 1 Large Egg Yolk
• ⅓ Cup Sour Cream (80 g)
• 1 Tablespoon Pure Vanilla Extract (15 ml)
• 1 ¼ Cups All-Purpose Flour (160 g)
• 1 Cup Graham Cracker Crumbs, fine (120 g)
• 2 Teaspoons Baking Powder (8 g)
• ½ Teaspoon Salt (2.5 g)
• ¾ Cup Whole or 2% Milk (180 ml)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line three 6-inch (15 cm) cake pans.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
3. Add Eggs: Add the large egg and egg yolk to the mixture, beating well after each addition.
4. Mix in Sour Cream and Vanilla: Add the sour cream and vanilla extract, mixing until combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt.
6. Add Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture. Add the milk and mix until just combined.
7. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Milk Chocolate Ganache

Ingredients:

• 1 ½ Cups Milk Chocolate Chips or Chunks (260 g)
• ¾ Cup Heavy Cream (180 ml)

Instructions:

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Combine with Chocolate: Place the milk chocolate chips or chunks in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2-3 minutes.
3. Stir Until Smooth: Stir the mixture until the chocolate is completely melted and smooth.
4. Cool the Ganache: Allow the ganache to cool slightly before using.

For the Toasted Marshmallow Buttercream

Ingredients:

• 1 Cup Salted Butter, softened to room temperature (230 g)
• 2 Cups Powdered Sugar, sifted (240 g)
• 1 Tablespoon Toasted Marshmallow Syrup (15 ml)
• A Splash of Heavy Cream, optional

Instructions:

1. Beat Butter: In a large bowl, beat the softened butter until smooth and creamy.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, beating until fully incorporated.
3. Add Syrup: Mix in the toasted marshmallow syrup. If the buttercream is too thick, add a splash of heavy cream to reach your desired consistency.

For the Marshmallow Fluff

Ingredients:

• ½ Cup Water (120 ml)
• 1 Cup Granulated Sugar (200 g)
• 1 Cup Light Corn Syrup (240 ml)
• 5 Large Egg Whites, room temperature
• 1 Teaspoon Cream of Tartar (4 g)
• Seeds from One Vanilla Bean, or 1 Teaspoon Vanilla Bean Paste (5 ml)

Instructions:

1. Boil Sugar Syrup: In a medium saucepan, combine the water, granulated sugar, and light corn syrup. Heat over medium-high heat until the mixture reaches 240°F (115°C) on a candy thermometer.
2. Beat Egg Whites: In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
3. Add Syrup to Egg Whites: Slowly pour the hot sugar syrup into the egg whites while continuing to beat. Be careful to pour the syrup down the side of the bowl to avoid splashing.
4. Beat Until Stiff Peaks Form: Continue to beat the mixture until stiff, glossy peaks form, about 5-7 minutes. Mix in the vanilla bean seeds or paste.

Assembling the Cake

1. Layer the Cakes: Place one layer of the graham cracker cake on a serving plate. Pipe a line of toasted marshmallow frosting around the edge of the cake.
2. Add Chocolate Ganache: Spread a layer of chocolate ganache inside the frosting barrier.
3. Add Marshmallow Fluff: Spread a layer of marshmallow fluff over the ganache, keeping both the ganache and marshmallow fluff within the buttercream barrier. This ensures that once you frost the entire cake, all those layers stay put.
4. Repeat Layers: Repeat with the remaining cake layers, ganache, and marshmallow fluff.
5. Frost the Cake: Frost the outside of the cake with the remaining toasted marshmallow buttercream.
6. Drip the Ganache: Carefully drip the remaining ganache around the outer edge of the top of the cake.
7. Pipe the Fluff: Pipe marshmallow fluff on top of the cake, toasting if desired. Press some graham cracker crumbs on the outer bottom of the cake if desired as well.
8. Serve and Enjoy: Slice and serve the cake, enjoying the delicious combination of graham cracker, chocolate, and marshmallow.

FAQs

Q: Can I use dark chocolate instead of milk chocolate for the ganache? A: Yes, you can use dark chocolate if you prefer a richer, more intense chocolate flavor. Just substitute the milk chocolate chips or chunks with dark chocolate.

Q: How can I toast the marshmallow fluff without a kitchen torch? A: If you don’t have a kitchen torch, you can toast the marshmallow fluff under the broiler in your oven. Be sure to keep a close eye on it, as it can burn quickly.

Q: Can I make this cake in advance? A: Yes, you can prepare the cake layers, ganache, and buttercream a day ahead. Assemble and frost the cake on the day you plan to serve it for the best texture and flavor.

Products Used

Here is one link to all of the products I used in making this layer cake. I linked the6-inch pans my favorite mixers, the piping bags, piping tip, and more.

Layer Cake Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Kite Hill makes a dairy free sour cream that would replace the dairy sour cream at a 1:1 ratio. 

Silk Dairy Free Heavy Cream is also a great option for the ganache.

Chose gluten free grahams to crush into crumbs if you need those to be gluten free as well.

Conclusion

Conclusion This Toasted S’mores Layer Cake is a show-stopping dessert that brings all the best parts of s’mores into a delicious cake form. Perfect for any occasion, it will leave your guests impressed and craving more. Enjoy baking and indulging in this delightful treat!

If you loved this Toasted S’mores Layer Cake recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

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XO,

Heather

PS: Try my Peanut Butter Layer Cake for the ultimate in peanut butter indulgence!