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S'mores Cake

S'mores cake is a dramatic chocolate layer cake topped with toasted marshmallow meringue and a glossy chocolate ganache drip. Golden torched peaks, ganache filling, and graham cracker crumble at the base create a classic campfire cake look.
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Prep Time 35 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate cake
  • 2 cup all-purpose flour
  • 2 cup granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup strong brewed coffee, cooled
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
For the marshmallow meringue
  • 4 large egg whites
  • 1 cup granulated sugar
  • 0.25 tsp cream of tartar
For the chocolate ganache
  • 0.5 cup heavy cream
  • 4 oz dark chocolate, chopped
  • 1 cup graham cracker crumbs for garnish

Equipment

  • 2 sheet pan
  • 1 Dutch oven
  • 1 stand mixer
  • 1 cast iron skillet

Method
 

Bake the chocolate cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round pans. This prevents sticking and helps the layers release cleanly.
  2. Whisk together all dry cake ingredients in one bowl. Make sure the cocoa powder, baking soda, baking powder, and salt are evenly dispersed.
  3. Whisk together all wet cake ingredients in a separate bowl until smooth. Keep the coffee cooled so the batter stays emulsified.
  4. Combine the wet and dry ingredients and mix until smooth. Scrape the sides and bottom to remove any dry pockets.
  5. Divide the batter between the two pans and bake for 30–35 minutes. Bake until the centers spring back when lightly pressed.
  6. Cool the cakes completely in the pans. Letting them cool fully makes ganache and meringue assembly easier.
Make the chocolate ganache
  1. Heat the heavy cream until simmering, then pour it over the chopped dark chocolate. Ensure all chocolate is submerged for the smoothest melt.
  2. Let the mixture sit for 2 minutes, then stir until smooth. Aim for a glossy ganache with no visible chocolate lumps.
  3. Cool the ganache until pourable but still fluid. You want it thick enough to set between layers, but loose enough to spread.
Make and whip the marshmallow meringue
  1. Combine the egg whites, granulated sugar, and cream of tartar in a double boiler. Stir gently so the sugar heats evenly.
  2. Whisk over simmering water until the sugar dissolves and the mixture is hot. The meringue should feel smooth between your fingers.
  3. Transfer to a mixer and beat until stiff glossy peaks form. This creates the sturdy structure needed for torched peaks.
Assemble and finish
  1. Fill the cake with ganache and meringue between layers. Spread the ganache first, then add meringue to the center for that s'mores-style bite.
  2. Frost the outside of the cake with the marshmallow meringue. Use an offset spatula to create an even coating.
  3. Press graham cracker crumbs around the base of the cake. This anchors the crumble where it’s visible in every slice.
  4. Use a kitchen torch to toast the meringue to golden in dramatic patches. Torch lightly and quickly so the peaks turn golden without collapsing.
  5. Drizzle the remaining ganache over the top. Let it fall in streaks for the classic chocolate drip look.

Notes

Pro tip: Cool the cakes completely and cool the ganache until it’s pourable—this prevents the layers from sliding and keeps the filling from soaking out. Refrigerate the assembled cake up to 2 days (best within 24 hours after torching); freezing is not recommended because the torched meringue texture softens. For a dairy-free swap, use a dairy-free cream and dairy-free dark chocolate in the ganache while keeping the cake base the same (note texture may vary).