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six_layer_smores_cake Almost 2 years ago I became an aunt for the very first time, and its seriously been one of the greatest experiences of my life. My nephew is the sweetest, smartest and funniest little boy in the world (not that I’m bias or anything), and I can never get enough of him. It’s been so much fun watching him grow (way too fast) these last two years and it just melts my heart when we Facetime or get together and I get to chat with him and hear him call me, in his adorably teensy voice, “Jen”…not “Auntie Jen”, like my sister and brother in law always try to get him to call me, just “Jen” cause you know, we’re buds. :)

Anyways, I got to make him a cake for his 1st birthday last year and for his ‘first sugar’ which made me super excited, so I knew I had to go big. I made him this Six Layer S’more Cake and he 100% approved, well after about 30 seconds of confusion over what he just stuck in his mouth, lol. The cake is a graham cracker based cake with a whipped chocolate ganache and finally finished with some toasted marshmallow fluff!

Sure, this cake is a little bit more of a labor of love, but you can make each of the components up to 3 days in advance and just whip the ganache, rewhip the marshmallow fluff and assemble the cake the day you need it! The cake itself is nice and moist and I personally love dark chocolate so I made this cake with a dark chocolate ganache, although if milk chocolate is your jam, totally go for it! It’s actually how I made the cake for my nephew. His 2nd birthday is coming up this October and by then he’ll be a big brother and sharing the spotlight, so his cake will need to be extra special. I’m thinking a banana cake with fresh blueberries folded in with some sort of whipped cream frosting?! We’ll see. Enjoy! xx, Jennysix_layer_smores_cake_recipe

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Six Layer S’mores Cake

Makes 1 (6 inch) cake

graham cracker cake:
1 3/4 cups finely ground graham cracker crumbs
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) lightly browned, unsalted butter, cooled
3/4 cup light brown sugar
3/4 cup superfine sugar (granulated is fine)
3 large eggs
1 teaspoon vanilla
1 cup buttermilk
dark chocolate ganache:
1 1/2 cups heavy cream
16 ounces bittersweet chocolate, chopped
1 marshmallow fluff recipe

1. Preheat oven to 350˚F.
2. Line the bottom of 3 (6 inch) cake pans with parchment paper and lightly grease and flour.
3. Pour graham cracker crumbs, flour, baking powder, baking soda, and salt into a mixing bowl and whisk together. Set aside.
4. Place butter and both sugars in a mixing bowl and beat together until light and fluffy.
5. Add eggs, one at a time, scraping down after each addition, then stir in vanilla.
6. Alternate adding the dry ingredients and buttermilk into the wet mixture and beat together until fully incorporated and the batter is smooth.
7. Evenly divide the batter between the prepared cake pans and bake for about 35 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
8. Remove cake pans from the oven and place onto a cooling rack for about 30 minutes.
9. Release each cake round from the cake pans and refrigerate cakes for 2 to 4 hours.
10. For ganache: Pour milk into a saucepan and scaled over medium heat. Once milk is hot, remove from heat and add chocolate. Allow the mixture to sit for 5 to 7 minutes. Stir the melted chocolate and milk together until completely combined and smooth. Refrigerate for about 2 hours, or until the ganache has set.
11. Make 1 recipe of marshmallow fluff
12. To assemble: Slice each cake in half, horizontally. Set aside.
13. Using a hand mixer, whip ganache until light, fluffy and smooth.
14. Spread a layer of whipped ganache between each layer of cake and neatly stack them atop one another. Frost the sides and top with a thin layer of ganache.
15. Spread a thick layer of homemade marshmallow fluff around the entire cake (the more swoops, the better the cake will look when torched).
16. Carefully torch the marshmallow fluff until entire cake is toasted. Slice and serve.


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  1. Jennifer Not Specified Not Specified

    This looks amazing! Did you use store bought graham crackers crumbs or did you crush the grahams yourself? Thanks! I can’t wait to make this cake!!

  2. Amy Not Specified Not Specified

    Oooh, looks fantastic! I am SO glad you posted this. I got married last October; we had s’mores for our dessert (with homemade graham crackers and marshmallows). My husband’s birthday is the week before our anniversary and he loves being surprised with a cake. This will be the perfect way to celebrate both events!!

  3. Sheri Kearns Not Specified Not Specified

    Could this cake be modified as an 8-inch cake? A 6-inch circle is about 28 square inches, and an 8-inch circle is about 50 square inches, so if I double the recipe, it should be about right. But, would the cake be under-cooked in the middle? Please advise! (I have three 8-inch cake pans, but not 6-inch.)

    • Jenny Park Not Specified Not Specified

      I would just make sure to increase the bake time…I would double it, just keep an eye on them after they’ve been in the oven for the original alotted time!

  4. Phillip Not Specified Not Specified

    This is gooooooorgeous! I’m on a massive marshmallow kick right now. Nobody will judge me if I make this all for myself, right?

  5. Leah Not Specified Not Specified

    Is this something I can make the night before I serve it? Not sure how the fluff will hold up so Im just wondering. Looks fabulous!

    • Jenny Park Not Specified Not Specified

      Hi Leah! Although the torched marshmallow fluff will hold up for quite a while, I would really recommend adding the fluff and torching the cake the day off, although you can do everything else ahead of time, including making the marshmallow fluff and storing it in an airtight container!

  6. LeAnne Not Specified Not Specified

    How many cups of batter does the graham cracker cake make? I need to translate to different size square pans.

  7. Dorothy De Young Not Specified Not Specified

    Hi, recipe sounds wonderful. I’m going to save it to make for my sister’s birthday. It appears link to Marshmallow Fluff recipe is broken and I can’t find it using search – can you please fix this? Also, wondering how you store the cake and how long it keeps? Not sure how well the torched marsmallow fluff will do. Does cake get stored in refrigerator and how do you cover it? I recently made a cake with lemon curd, whipping cream and mascarpone frosting (lemon curd also between layers) and it went in the fridge for up to 3 days, just pressing plastic wrap against the inside cut sides of the cake.