This S’mores Chocolate Cake is where campfire nostalgia meets full-on indulgence. Picture this: a soft chocolate cake layered with rich ganache and graham cracker crunch, all topped with gooey toasted marshmallow frosting. It’s like childhood, only better—and way more chocolate. We’ve all had that moment where dessert calls, but the energy level is stuck somewhere between ‘meh’ and ‘nap.’ This cake fixes that. It’s simple, totally doable, and guaranteed to drop jaws at birthdays, potlucks, or just regular ol’ Tuesdays when you need a win. Best part? It doesn’t ask for anything weird or fancy. You probably have half the stuff in your pantry already. That means less time at the store, more time sneaking spoonfuls of frosting while no one’s watching. If you’re into easy dessert recipes, you’re in for a treat (literally).

1) Key Takeaways
2) Easy S’mores Chocolate Cake Recipe
3) Ingredients for S’mores Chocolate Cake
4) How to Make S’mores Chocolate Cake
5) Tips for Making S’mores Chocolate Cake
6) Making S’mores Chocolate Cake Ahead of Time
7) Storing Leftover S’mores Chocolate Cake
8) Try these Desserts next!
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10) Nutrition

1) Key Takeaways

This S’mores Chocolate Cake brings all the flavors of a campfire classic into your kitchen
Each layer features moist chocolate cake, silky ganache, and a graham cracker crunch
It’s topped with a toasted marshmallow frosting that tastes like heaven and melts like a dream
No fancy baking tools required, just a little patience and a sweet tooth

2) Easy S’mores Chocolate Cake Recipe

When I say this cake is a whole vibe, I’m not exaggerating. It’s the kind of dessert that doesn’t just sit quietly on the table—it announces itself. Bold, rich, and full of gooey goodness, it’s the answer to every craving you didn’t know you had. If you’re into easy dessert recipes, this one might just be your new favorite.

I love how this cake taps into those carefree childhood memories, but gives them a grown-up upgrade. It’s soft and chocolatey, with just the right amount of graham cracker crunch and toasted marshmallow fluff. And the best part? You don’t need a firepit or a stick. Just your oven and a good appetite.

Whether you’re baking for a party, surprising someone you love, or just making a Tuesday feel like a celebration, this is the cake you’ll want. And yes, it’s totally okay if you lick the bowl. We won’t tell.

3) Ingredients for S’mores Chocolate Cake

All-purpose flour gives our cake its soft crumb. I sift it because lumps are nobody’s friend, and smooth batter makes a better cake.

Sugar sweetens the whole deal and adds moisture. I’ve tried cutting it, but then the cake felt like it was missing something. Trust the process.

Natural unsweetened cocoa powder brings the rich, deep flavor. The kind that makes you close your eyes after that first bite.

Baking soda and baking powder give this cake its lift. You want height? These two have your back.

Salt isn’t just for balance. It sharpens every bite and makes the chocolate taste bolder. Don’t skip it.

Milk and vegetable oil keep things moist and tender. This cake doesn’t dry out—even if you sneak an extra slice the next day.

Vanilla extract adds that subtle background note. Not overpowering, but enough to make things interesting.

Eggs bind it all together. They give the cake structure and a little richness.

Hot water makes the cocoa bloom. Sounds technical, but really, it’s just magic in a cup.

Graham cracker crumbs, butter, and sugar make the crust. It’s crunchy, buttery, and a little sweet. Basically, addictive.

Chocolate chips and heavy cream become the ganache. This layer melts in your mouth and ties everything together.

Marshmallow fluff, butter, vanilla, and powdered sugar whip into a frosting that’s light, sweet, and toastable. You’ll want to spread it on everything—or eat it with a spoon.

4) How to Make S’mores Chocolate Cake

Step 1. Preheat your oven to 300°F and prep your pans with parchment and a little nonstick spray. We’re keeping things neat and easy.

Step 2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt. Make it look like chocolatey sand.

Step 3. Add milk, oil, vanilla, and eggs. Mix until smooth. Then slowly pour in hot water and stir gently. The batter’s thin—that’s normal.

Step 4. Divide the batter into pans. Bake for 30 to 33 minutes. When a toothpick comes out clean, they’re done. Cool in the pan for 10 minutes, then transfer to racks.

Step 5. Mix graham cracker crumbs with melted butter and sugar. Press into a lined pan and bake at 350°F for 8 to 10 minutes. Let cool.

Step 6. Heat cream, pour over chocolate chips, and let sit. Stir until glossy and smooth. That’s your ganache.

Step 7. Beat butter until creamy. Add marshmallow fluff and vanilla. Gradually mix in powdered sugar. This frosting is a dream to spread.

Step 8. Stack your layers: cake, ganache, frosting, graham. Repeat. Finish with frosting on top. Torch it for that toasted marshmallow vibe.

5) Tips for Making S’mores Chocolate Cake

Use room temperature ingredients for a smoother batter. Cold eggs and milk can mess with texture. Trust me, it’s worth the wait.

If your ganache feels too thick, warm it a bit. Just don’t overdo it or you’ll melt your cake. Been there. Not fun.

Want cleaner slices? Chill the cake for 30 minutes before serving. It sets the layers and makes cutting way easier. Plus, the flavors somehow get even better cold.

6) Making S’mores Chocolate Cake Ahead of Time

This cake gets better with a little chill time. Bake the layers and prep the frosting a day ahead. Wrap everything in plastic and chill overnight.

Ganache can hang out in the fridge too. Warm it slightly and stir before spreading. No stress, no rush.

Assemble the day of serving for best texture. It’ll taste like you just baked it, even if most of the work was done in pajama pants the night before.

7) Storing Leftover S’mores Chocolate Cake

Wrap leftover slices tightly and keep them in the fridge. They stay fresh for about 4 days. The frosting stays soft, the ganache stays smooth.

You can freeze individual slices too. Wrap in parchment and foil. Label them if you’ve got more than one cake in there. (Speaking from experience here.)

Let thaw in the fridge overnight or microwave for 20 seconds. Just enough to bring back that homemade warmth.

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9) S’mores Chocolate Cake