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    Home > Blog > Cakes & Cupcakes > Six Layer S’mores Cake

    Six Layer S’mores Cake

    by Jenny Park · Published: Aug 21, 2017 · Modified: Sep 5, 2021

    Jump to Recipe

    A six layer s\'mores cake with a slice cut out and served on a plate. 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, JennyA six layer s\'mores cake on a white cake stand.

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    A six layer s'mores cake with a slice cut out and served on a plate.

    Six Layer S’mores Cake

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 40 minutes mins
    Cook Time: 45 minutes mins
    Cool Time: 4 hours hrs
    Servings: 8

      INGREDIENTS  

    graham cracker cake

    • 1 ¾ cups finely ground graham cracker crumbs
    • 1 ¼ cups all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup (2 sticks) lightly browned, unsalted butter, cooled
    • ¾ cup light brown sugar
    • ¾ cup superfine sugar granulated is fine
    • 3 large eggs
    • 1 teaspoon vanilla
    • 1 cup buttermilk

    dark chocolate ganache

    • 1 ½ cups heavy cream
    • 16 ounces bittersweet chocolate, chopped

    frosting

    • 1 marshmallow fluff recipe

      INSTRUCTIONS  

    • Preheat oven to 350˚F.
    • Line the bottom of 3 (6 inch) cake pans with parchment paper and lightly grease and flour.
    • Pour graham cracker crumbs, flour, baking powder, baking soda, and salt into a mixing bowl and whisk together. Set aside.
    • Place butter and both sugars in a mixing bowl and beat together until light and fluffy.
    • Add eggs, one at a time, scraping down after each addition, then stir in vanilla.
    • Alternate adding the dry ingredients and buttermilk into the wet mixture and beat together until fully incorporated and the batter is smooth.
    • 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.
    • Remove cake pans from the oven and place onto a cooling rack for about 30 minutes.
    • Release each cake round from the cake pans and refrigerate cakes for 2 to 4 hours.
    • 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.
    • Make 1 recipe of marshmallow fluff
    • To assemble: Slice each cake in half, horizontally. Set aside.
    • Using a hand mixer, whip ganache until light, fluffy and smooth.
    • 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.
    • Spread a thick layer of homemade marshmallow fluff around the entire cake (the more swoops, the better the cake will look when torched).
    • Carefully torch the marshmallow fluff until entire cake is toasted. Slice and serve.

      NOTES  

    • *Makes 1 (6 inch) cake

    August 21, 2017 / 13 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    August 21, 2017 / 13 Comments

    Comments

      5 from 3 votes (3 ratings without comment)

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    1. Dorothy De Young

      November 06, 2018 at 9:43 am

      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.

      Reply
      • Teri Lyn Fisher

        November 07, 2018 at 9:40 am

        Thank you! We have updated the link.

        Reply
    2. LeAnne

      June 01, 2018 at 7:48 am

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

      Reply
      • Jenny Park

        June 11, 2018 at 6:13 pm

        This makes roughly 10-12 cups of batter

        Reply
    3. Leah

      October 09, 2017 at 1:46 pm

      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!

      Reply
      • Jenny Park

        October 15, 2017 at 1:56 pm

        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!

        Reply
    4. Phillip

      August 31, 2017 at 7:03 pm

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

      Reply
      • Jenny Park

        September 01, 2017 at 5:07 pm

        Of course not! ;)

        Reply
    5. Sheri Kearns

      August 22, 2017 at 8:57 pm

      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.)

      Reply
      • Jenny Park

        August 27, 2017 at 10:36 am

        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!

        Reply
    6. Amy

      August 22, 2017 at 6:09 am

      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!!

      Reply
    7. Jennifer

      August 21, 2017 at 3:58 pm

      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!!

      Reply
      • Jenny Park

        August 21, 2017 at 4:20 pm

        I crushed mine myself in a food processor, but you can totally use store-bought!

        Reply

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