The ULTIMATE S'mores Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
  • Cake
  • 1 cup unsweetened cocoa
  • 1½ cups boiling water
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3½ cups all purpose flour
  • 1 tablespoon espresso powder
  • 2¼ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups unsalted butter
  • Graham Cracker Layer
  • 1½ cups graham crackers, ground
  • ⅓ cup granulated sugar
  • 6 tablespoons salted butter, melted
  1. Preheat oven to 350°F.
  2. Prepare two 9" spring form pans, greasing the pans with cooking spray and line the bottoms with parchment.
  3. In a medium bowl whisk together cocoa and boiling water until smooth, cool to room temperature.
  4. Meanwhile, prepare graham cracker layer by mixing ground graham crackers with sugar and melted butter. Press into the bottom of one spring form pan, set aside.
  5. In a separate bowl lightly combine eggs, ¼ of the cooled cocoa mixture, and vanilla. Set aside.
  6. In a stand mixer combine the remaining dry ingredients and mix for about 30 seconds.
  7. Add butter and remaining ¾ of the cooled cocoa mixture, mixing on low speed until dry ingredients are moistened. Increase speed and beat for 1½ minutes, scrape down sides of the bowl.
  8. Gradually add the egg mixture to the batter in 3 batches, beating for 30 seconds after each addition to incorporate each addition completely, scrape down sides of the bowl.
  9. Pour batter into prepared spring form baking pans.
  10. Bake for 35-45 minutes or until tester inserted in center comes out clean.
  11. Allow to cool for 10-15 minutes before moving to cooling rack.
Assembly: Allow cake to completely cool before assembling. Place layer without graham cracker on plate, level the cake by removing the domed top with a knife. Save shavings for filling cracks, or snacking. Fill with chocolate buttercream frosting and spread so there is a layer about ¼ - ½ of an inch thick. Trim second cake, as you did with the first before stacking. Place second cake, graham cracker side-down to the center of the cake, on top of frosting. Continue to frost the cake with the remaining buttercream frosting trying not to press hard on cake to avoid frosting oozing from center. If room is too warm you may want to refrigerate the cake to stabilize the frosting while assembling the cake. Pile marshmallow frosting on top of cake, making fun patterns in marshmallow. Use a long stemmed lighter, or blow torch, to brulee/toast the marshmallow, being careful not to burn the marshmallow. You may want to practice on a spoon of marshmallow before toasting the cake.
Recipe by Bake 2 The Future at