Happy National S’mores Day, friends! I have no idea who comes up with these food holidays, but I am all about them, especially when cake is involved! I am so excited to share this epic s’mores layer cake with you guys because I know you love cake as much as I do, and I just know you’re going to love this recipe! I mean, it’s everything you love about s’mores in a decadent cake. What’s not to love!
It’s been s’mores city around here for the past few weeks, and I think this creation may just take the cake, pun totally intended! Before we cut into this one, I want to thank you for all the positive feedback on the brownies. I’m thrilled you guys are loving them! Better yet, if you loved those, prepare yourself to fall head over heels for this dreamboat! We’re talking a divine chocolate cake, luscious graham cracker buttercream, chocolate ganache that drips down the side of the cake, staring you down until you finally give in, all adorned with a crown of rosettes and toasted marshmallows.
My intention for this cake was to get all those flavors and textures we love about s’mores, and pack them into one perfect bite. The base of it all is a chocolate cake that’s divine on its own. It’s one of those recipes that’s no fuss, and works great. I baked it in two 9-inch Farberware cake pans, and then cut each cake into 2 layers, creating 4 layers – perfect for lots of graham cracker frosting!
Speaking of graham cracker frosting, it’s SO good, as in “put the spoon down” good! When you first make it, you’ll think it’s good, but just wait until you try it in the cake, after everyone has had time to get to know each other and all those flavors come out, one of which might be bourbon!
Just when you think the situation cannot get any better, the whole cake gets a blanket of chocolate ganache. It will set up in the fridge, but it will still stay pliable so when you sink your fork in, it kind of melds into the cake beautifully.
What I love most about this cake is it isn’t fussy. You don’t have to worry about frosting the sides perfectly because the graham cracker crumbs will cover any flaws, and the ganache blanket conceals imperfections on top. There’s no way we can do s’mores without toasted marshmallows, so I broiled a few right before serving and placed them on top. Crowned with a few rosettes and some graham pieces, this cake is ready for the spotlight!
Thanks so much for reading, and I hope you guys give this one a try. I can’t wait to hear what you think!
Happy baking! xo
S’mores inspired layer cake has everything you love about the classic treat and then some! Chocolate cake filled with graham cracker cream cheese frosting and decadent chocolate ganache is a must for your summer celebrations!
- 1 3/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup coffee
- 16 ounces (2 blocks) cream cheese
- 1 cup unsalted butter
- 6-7 cups powdered sugar
- 1 1/2 cups graham cracker crumbs
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1-2 tablespoons bourbon (can be replaced with heavy cream)
- 8 ounces semisweet or dark chocolate, chopped
- 3/4 cup heavy cream
- 1 teaspoon light corn syrup
- 1 cup graham cracker crumbs
- 2 sheets graham crackers for garnish
- Piping bag and star tip
- 3 large broiled marshmallows
- Add salt, cinnamon, vanilla, and bourbon, mixing just until combined. Do not over beat the frosting or it will become too soft. If that happens, chill the frosting for about 15-20 minutes.
- Preheat oven to 350 degrees. Grease two Farberware 9-inch cake pans and line the bottoms with parchment paper rounds. Set aside.
- In the bowl of an electric mixer, whisk together flour, cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, and salt.
- Add vegetable oil, eggs, buttermilk and vanilla, and mix on medium speed for about 2 to 3 minutes, until well combined. Stir in coffee.
- Divide the batter evenly between prepared cake pans and bake for approximately 30 - 35 minutes, until cakes start to pull away from the edges and a toothpick inserted in the center comes out clean.
- Transfer cakes to a cooling rack for about 10-15 minutes, and then remove cakes and allow to cool completely. Once cakes are completely cool, wrap each of them in plastic wrap and freeze until ready to assemble.
- In the bowl of an electric mixer, cream butter and cream cheese on medium speed until smooth.
- Start adding powdered sugar, adding 1/2 cup at a time, just until frosting is smooth. Add graham cracker crumbs and mix until well combined.
- Place chocolate in a small bowl and set aside. In a Farberware Dishwasher Safe Nonstick 1-Quart Saucepan, bring heavy cream up to a scald over medium heat. Pour over chocolate and stir until smooth. Stir in light corn syrup, and set ganache aside, stirring occasionally. The ganache should be warm, but not hot for assembly.
- Cut each 9-inch cake in half, creating 4 cake layers total. Place first cake layer on either a plate, cake stand, or cake board. Spread 1 cup of frosting on top and spread evenly. Place second cake layer on top and repeat with 1 cup of frosting. Repeat with remaining cake layers
- Frost cake with remaining cream cheese frosting (reserving about 1 cup for garnish) and press graham cracker crumbs all around the sides and about halfway up the cake, pressing gently to adhere. Refrigerate at least 30 -45 minutes so the frosting has adequate time to chill and set up before pouring the ganache on top.
- Pour warm ganache (reserving about 1/4 cup for garnish) over the center of the cake and let it spread out to the edges on its own. Gently push a little off the edges with a spatula or back of a spoon if needed so it drips down the sides of the cake. Refrigerate cake so the ganache can set up.
- To decorate, fit a piping bag with large star tip and fill with remaining cream cheese frosting. Pipe rosettes around the edge of the cake and place a graham cracker piece between each rosette (this will also act a great marker for cutting cake slices).
- Using a spoon, place a very small dab of remaining, warm ganache (microwave for 15 seconds if needed) on top of each rosette and dust with some remaining graham cracker crumbs. Place 3 broiled marshmallows in the center of the cake and refrigerate.
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware. Thank you for supporting Buttercream Blondie and allowing me to share what I love.