S’mores Cake

Take the best part of camping…out of camping.

It all starts with blowtorching some torn up marshmallows with my trusty blowtorch. (and scraping off any excessively burnt bits…or not I do love a good BURN)

The toasted marshmallows join some chocolate chips and graham cracker buttercream to sandwich some rich dark chocolatey cake layers…but who exactly is the sandwich and who is the sandwichED?

Do a good coat all around and smooth it out as best as you can.

And then add a ganache drip and MORE marshmallows chocolate and graham crackers so everyone knows exactly what they’re getting into.

Although I hate Hershey’s chocolate with a passion, I do associate s’mores with its iconic urine taste so I used it for decoration. But you can use whatever chocolate you want.

The chocolate cake is Stella Park’s Devil’s Food Cake, and the graham cracker buttercream is from Cristina Tosi.

Ingredients (makes a 3-layered 6-inch cake)

Devil’s Food Cake

  • 170g unsalted butter
  • 170g coffee
  • 43g Dutch-process cocoa powder
  • 85g dark chocolate, about 72%
  • 227g brown sugar
  • 8g vanilla
  • 2g salt
  • 3 large eggs, from fridge
  • 1.5 large egg yolks, from fridge (for 1/2 a egg yolk just weigh out an egg yolk and add 1/2 the weight of the weighed yolk)
  • 128g all-purpose flour
  • 7g baking soda

Graham cracker buttercream (I juuust had enough so you could scale this up if you want to be safe)

  • 1 1/2 cups crushed graham crackers
  • 20g milk powder (4 tbsp)
  • 30g white sugar (2 tbsp)
  • 230g butter (170g+60g)
  • 60ml pouring cream/heavy cream, room temperature (4 tbsp)
  • 160ml milk (2/3 cups, or as needed)
  • 2 tbsp light brown sugar (packed)
  • 2 tbsp icing sugar
  • 1 tsp ground cinnamon
  • Pinch of salt

Ganache drip

  • 170g semi-sweet chocolate
  • 1/2 cup heavy whipping cream

To decorate and assemble

  • Marshmallows
  • Chocolate chips
  • Graham crackers
  • Hershey’s chocolate


Devil’s Food Cake

  1. Adjust oven rack to lower-middle position and preheat oven to 350°F/180°C. Lightly grease your 6″ baking tins and line the bottom of the tin with a round of parchment paper.
  2. In a saucepan, combine butter and coffee over low heat until butter is melted.
  3. When melted, remove from heat and add in cocoa powder and chocolate.
  4. Add in brown sugar, vanilla, and salt.
  5. Mix in eggs and yolks, then sift in flour and baking soda.
  6. Whisk to combine.
  7. Pour batter into your lined baking tins.
  8. Bake in preheated oven. Ideally you’d split your mixture into 3 lined baking tins and bake them together but if your kitchen is scuffed like me and you only have one pan, I baked 2/3 of the batter first followed by the remaining 1/3. The 2/3 batter took about 35 mins to bake and the remaining 1/3 batter took about 20 mins. Basically bake until cakes are firm but your finger can still leave an impression in the puffy crust, and a toothpick inserted in the center should come out clean with a few crumbs attached.
  9. Cook cakes in the pan for an hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, remove the parchment, and return cakes right side up.
  10. When cakes are completely cooled, cut and level the cake.

Graham cracker buttercream

  1. In a food processor, process the graham crackers, milk powder, and white sugar together.
  2. Melt 60g butter and whisk into cream.
  3. Add the butter/cream to the dry ingredients and toss until clusters form.
  4. Transfer to food processor, add milk and salt, and blend until smooth.
  5. In a separate bowl, beat the remaining 170g butter, light brown sugar, icing sugar, and cinnamon until fluffy. Scrape down, then with mixer on low speed, add the crumb mixture and beat until the frosting lightens in colour.
  6. Refrigerate until ready to use, let warm to room temperature when ready to use.


  1. Tear up some marshmallows into bite-sized pieces, then toast using a blowtorch or by sticking it in the oven for a while. I prefer the blowtorch because you get the taste of FIRE.
  2. Place the first layer of chocolate cake onto your working surface/cake stand.
  3. Spread a layer of graham cracker frosting, then some chocolate chips and some toasted marshmallow.
  4. Repeat with the second layer of chocolate cake, and then a second layer of filling.
  5. Top with a 3rd layer of cake, flat-side up.
  6. Cover the whole cake with a thin layer of frosting (crumb coat), then refrigerate for 30 minutes. Then cover the whole cake again with frosting as smoothly as you can.
  7. Refrigerate the cake. Meanwhile, prepare the chocolate ganache for the drips.
    • To make chocolate ganache, microwave cream until it starts to steam and small bubbles just start to form. Meanwhile, add chopped dark chocolate to a bowl.
    • When cream has finished heating, pour the cream over the chocolate and let sit for a minute, then stir until smooth. Don’t stir too vigorously or you’ll add bubbles to the ganache.
    • Allow ganache to cool until desired flow-iness, maybe about 10 minutes. Transfer to piping bag.
  8. Decorate the cake with chocolate ganache, by piping the chocolate ganache around the perimeter of the top of the cake and allowing it to drip. Cover the top of the cake with chocolate ganache as well.
  9. Decorate with marshmallows, Hershey’s chocolate, and graham crackers.


  • Let the cake sit out at room temperature for at least 10 mins if taking straight from the fridge before serving (it just tastes better).
  • Use a good dark chocolate and cocoa powder for the cake, it really influences how good the cake turns out.