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S'mores Cake - Want something really over the top? check out this incredible S'more Cake

3 Layer S’more Cake

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Hi Bold Bakers!

Now that the Summer months are rolling around I get so excited about all the fun summery desserts the season brings. The very first thing that comes to mind when I think Summer time dessert is…S’mores! While this flavor is popular all year around it really started as a Summer-time campfire treat! The flavor combination is heavenly featuring crunchy graham crackers stuffed with chocolate and marshmallows then toasted to a crisp over a fire, who could resist?

Since it’s not every day we can sneak off on a camping trip or toast up a classic S’more I started thinking about other ways to satisfy this craving. You all know and love my No Bake S’more Pie so you will go crazy for this simple yet impressive S’more Cake.

My S’more Cake recipe features three layers of graham-flavored cake, a Chocolate Fudge Frosting filling and my Meringue Frosting.

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After a generous coating of Chocolate Fudge Frosting between the layers, and then coated in a thick layer of Meringue Frosting this cake is dressed up to the nines. S'more cake, cake recipes, S'mores, s'more desserts, how to make a cake, easy cake recipes, cake easy, the best ever cake recipe, decadent cake recipes, amazing desserts, easy desserts

This S’more Cake packs in layers of flavor. It is so impressive yet simple to assemble and decorate. Whether you’re a beginner or a pro if you like S’mores then you won’t be able to resist a slice of this stunning and decadent cake.

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4.85 from 20 votes
S'mores Cake - Want something really over the top? check out this incredible S'more Cake
S'more Cake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8
Author: adapted
  • Graham Cracker Cake:
  • 1 1/2 cups (71/2oz/ 225g) whole wheat flour
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (8oz/240g) butter
  • 1 cup (6oz/180g) light brown sugar
  • 1/2 cup (4oz/120g) granulated sugar
  • 4 large eggs
  • 1 cup (8floz/240ml) buttermilk
  • 2 tesspoon vanilla
  • 1/2 recipe Chocolate Fudge Frosting
  • For the Meringue Icing:
  • 3 large egg whites
  • ¾ cup granulated sugar
  • pinch salt
  • ½ teaspoon vanilla extract
  1. First make your Graham Cracker Cake: Preheat your oven to 350oF (180oC). Grease three 6 inch cake rounds and line the bottom with parchment.
  2. In a medium bowl whisk flour, baking powder, baking soda, cinnamon and salt until well combined.
  3. Using a stand mixer cream the butter until smooth.
  4. Add both sugars and beat on medium high until pale and fluffy (2-3mins).
  5. Reduce speed and add eggs one at a time, fully incorporating after each addition then add vanilla.
  6. Add in the dry ingredient mixture and the buttermilk then mix until both are fully incorporated. Be careful not to overmix as this will make your cake tough.
  7. Spread batter evenly into prepared cake tins. Smooth the top with a spatula and whack the pans against the counter to level out the batter.
  8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
  9. Remove from the oven and allow to cool for 10 minutes before turning the cakes out onto a wire rack to finish cooling.
  10. For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.
  11. Place the bowl over a ban marie. Whisk constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.
  12. Once warm, transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add in the salt and vanilla and mix until combined. Use immediately.
  13. To Decorate: Remove the parchment form the bottom of your cakes and place 1 layer, flat side up, on a flat plate or cake pedestal.
  14. Using a offset spatula spread a thick even layer ofChocolate Fudge Frosting between the layers.
  15. Next frost the outside of the cake by creating a crumb layer. Spread the Meringue frosting on top and all over the sides of the cake. This is just a rough coat to catch loose crumbs. Do not worry about this looking perfect as this layer acts as a base layer of frosting.
  16. Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
  17. Take the cake out of the fridge. Using a large offset spatula spread on another final layer of frosting. the rougher the frosting the better as it will create texture.
  18. Take a blowtorch and toast the outside of the cake all over really well. Store the cake at room temperature for up to 3 days. Enjoy!
Recipe Notes

*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Marcia on September 30, 2019 at 6:33 pm

    I have a question, I do not have wheat flour I only have all purpose flour. Will that work as well. Please let me know as soon as possible because I am going to do this for my brothers birthday.

    • Gemma Stafford on October 1, 2019 at 8:04 am

      Hi Marcia. For cake I do not recommend whole wheat flour as it’s naturally dense and really does better in breads than in cakes. It’s not very forgiving if used in cakes, sorry.

  2. Jaya on November 14, 2018 at 6:34 am

    Hi Gemma, I’m new to your blog and I must say that I’m already mind blown by the recipes and the fool proof methods you have given. For this cake, can I use the whole wheat pastry flour that I got from whole foods? Will it come out well, thanks!

    • Gemma Stafford on November 14, 2018 at 4:54 pm

      Hi there, you can use whole wheat flour. The cake will be a bit more dense with a nutty flavor but it will still be a lovely cake. Enjoy!

      • Jaya on November 15, 2018 at 10:26 am

        Thanks Gemma. I tried it out. The cake turned out a bit chewy and it didn’t rise although it was cooked well. Not sure why…. could you help?

        • Gemma Stafford on November 16, 2018 at 10:35 am

          Hmmm Was it fully baked and did you add the correct raising agent?

          • Jaya on November 16, 2018 at 11:02 am

            I used the baking powder and baking soda as given. I added buttermilk as well. The taste was sooo good and the cake was firm after it cooled down. However, it didn’t raise and it was super flat like pancake 🙁 Not sure what I’m doing wrong here. Please assist.

            • Gemma Stafford on November 17, 2018 at 3:35 am

              Hi Jaya,
              I do not have enough information here to help. Tell me how you mixed and baked this. If you allowed the batter to sit too long before baking the raising agent may have deactivated. however, I am sorry, but I think your raising agent was gone off. If you live in a humid place you would need to keep this, well wrapped, in the fridge.
              This is not to do with the recipe, I think I cannot help you to resolve it.
              Gemma 🙂

  3. Teondra DuBose on October 19, 2018 at 9:30 am

    Hi Gemma I know this may sound like a silly question but I was wondering if I made this with two 8″ pans would all the ingredient measurements be the same?

    • Gemma Stafford on October 21, 2018 at 1:43 pm

      Yes Teondra, that is totally fine. Bake in 2 (8 inch) tins for roughly 30-40 minutes.


  4. talia on October 16, 2018 at 11:38 am

    just made it! was a bit scared of using whole wheat flour but it came out looking and smelling wonderfully!!!! this is such a keeper recipe! thanks!~

    • Gemma Stafford on October 17, 2018 at 3:47 am

      Hi Talia,
      Really? well done you, did you use all whole wheat? That iwll be interesting to know,
      Gemma 🙂

  5. Crystal Looker on October 16, 2018 at 11:32 am

    Hi Gemma,
    I saw this recipe come up on my FB feed and just fell in love with the idea of a graham cracker flavored cake. But I was wondering if this recipe would work for cupcakes, as I’m wanting to make a S’mores cupcakes? And is it neccessary to use whole wheat flour or can I just use all purpose flour?
    Thank you for your time! ????

    • Gemma Stafford on October 17, 2018 at 3:52 am

      Hi Crystal,
      Yes, this recipe will work for cupcakes. I suppose you could use all purpose flour but then it will be a different thing. Take a look too at this recipe ( you may like to use that one!
      Gemma 🙂

  6. Valeriesultan on August 25, 2018 at 1:15 pm

    How much cake batter does the cake make I did not measure it and I’m trying to make them into mini 4in by 2and need to know how many pan

    • Gemma Stafford on August 26, 2018 at 3:24 am

      Hi Valerie,
      Sorry for the delay in response, I have been a bit caught up.
      I saw your photo and it looks perfect, very well done you.
      I am not sure I can answer this question without trying it! 4 x 2 is a bit like a muffin size, and would take 3 – 4oz of batter. I think this recipe will make 6- 8 of your sized cakes, but err on the lower side!
      I hope this all works out well for you, you are a real Bold Baker,
      Gemma 😉

  7. Kerrie on February 3, 2018 at 8:32 pm

    Hi, I’m making the meringue right now. I’ve been whipping for about 15 minutes and it does not look like yours. It is not fluffy like yours and there is no way there will be enough to cover the cake. (I made 2 8″).
    Also, do you refrigerate the cake or keep it at room temperature?

    • Gemma Stafford on February 4, 2018 at 4:38 pm

      Hi Kerrie,

      So keep the cake at room temperature. It sounds like there is a problem with the egg whites. So there are lots of thing that can be a factor here: egg yolk in your whites, grease in your bowl, really cold egg whites.

      Try it again with room temp egg whites and make sure your bowl and whisk is freshly washed.

      Hope this helps,

  8. Neha Agnihotri on December 21, 2017 at 1:02 am

    Hi Gemma,

    I baked this a cake for my twins 6 months birthday and it was absolutely amazing specially the frosting. It looked so good ????. Thanku so much for posting your recipes and keeping it so simple. I have tried few of your recipes till now and my husband like them so much that he bought me new baking supplies ????.thanks again for teaching how to bake

    • Gemma Stafford on December 21, 2017 at 8:30 am

      Hi Neha,
      That husband knows what is good for him! well done you, and congratulations on your twin babies, how lovely!
      Gemma 🙂

  9. Agalya Pavalan on October 7, 2017 at 12:04 am

    WOW Another really nice recipe… I am a kid who loves baking… Could you please make a video on Black Forest Cake as it’s a huge hit in our family and I really want to try making it for someone’s birthday… Thank you

  10. kimmy1996 on September 2, 2017 at 2:53 am

    Hi Gemma,

    I love this recipe! I just made the graham cracker cake but 10 minutes after taking it out of the oven its still a bit too soft. To the point where when i tried to take it out of the tin it already broke.
    Is this normal?

    • Gemma Stafford on September 2, 2017 at 12:11 pm

      Hi Kimmy,

      no this is not normal at all. How long did you bake the layers for? it sounds like they might have needed more time.

      I’m a bit perplex by this problem.

  11. Primarose Aspiras on July 25, 2017 at 3:49 pm

    Hi ms Gemma, can i have the recipe of the meringue frosting?i did it twice but im not satisfied with the it possible also to do this in a steamer?i love all your videos and menus

    • Gemma Stafford on July 26, 2017 at 5:08 am

      It is here, with this recipe (
      I do not know if this cake can be steamed, I did not try it. I would usually steam a cake/pudding in a pudding bowl, well covered down.
      Thank you for being in touch,
      Gemma 🙂

      • Neha Agnihotri on December 19, 2017 at 1:49 am

        Sorry I meant Meringue icing. Can you please direct me to the correct one.

        • Gemma Stafford on December 19, 2017 at 5:58 pm

          I get you, it’s in the video

          In this video you will see how to make it 🙂

        • Neha Agnihotri on December 19, 2017 at 8:03 pm

          Got it .. it’s under the lemon meringue cake … ????

  12. Shruthi Achut on July 24, 2017 at 11:38 pm

    Hi Gemma 🙂
    Greetings ! Graham always goes well with tea and so in this cake I wanted to bring in the tea flavor. Could I introduce freshly brewed tea into the wet ingredients ? I want to ask you before getting into any wild experimenting because I do not want to go wrong and spoil it. I do not like wastage of food. I have spoilt quite a lot of stuff I baked….
    Could you please guide me on this ?
    Thanks 😀

    • Gemma Stafford on July 25, 2017 at 1:32 am

      Hi Shruthi,
      There is insufficient flavor in tea to have any affect on the taste here. you would need to be using a Matcha powder, which is a concentrated flavor. I think this ia an unnecessary experiment Shruthi, you will be adding another wet ingredient, which will unbalance the recipe, and add nothing to it!
      hope this is of help,
      Gemma 🙂

      • Shruthi Achut on July 25, 2017 at 5:19 am

        Yes Gemma . Thanks for the advice. I’ll just make it as it is given. 🙂

  13. Shalili on July 9, 2017 at 6:40 pm

    Hello Gemma, 🙂

    I very much enjoy your videos on youtube. I am excited about this recipe as it has whole wheat flour. What whole wheat flour do you use? Should I be looking for a stone ground or unbleached flour?


    • Gemma Stafford on July 10, 2017 at 6:36 am

      Hi there,
      That is a good question. graham crackers are made with Graham flour. Graham flour is a coarse ground whole meal wheat flour, stone ground and un-sieved in its’ original form.
      For this cake you do not need it to be too coarse, so a good brand of flour will fill the bill for you. If you were making Graham crackers you may prefer a stone milled/coarse flour,
      Gemma 🙂

  14. Raji on July 8, 2017 at 4:50 am

    Hey Gemma,
    Could I use graham flour instead of whole wheat flour to make it more graham cracker like?

    • Gemma Stafford on July 10, 2017 at 8:29 am

      Hi Raji,
      Yes, though it will affect the texture a little. I think it will be good, I usually use a coarse whole meal flour, which is similar.
      Gemma 🙂

  15. T. on July 7, 2017 at 11:49 pm

    This is soooo yummy!!! My fave cake so far 🙂 Hi Gemma, just wanna ask you (I hope this doesnt seem intrusive or anything) but how many years did you study baking? I enrolled in a baking school and the program is up to 9 months. I’m just curious if you had the same. If yes, did you went straight working after the program? I havent finished college so I’m worried maybe if I applied a job, they wont accept me. I was hoping you could give me some advice. Thanks so much! Youre my inspiration for pursuing baking and pastry arts.

    • Gemma Stafford on July 8, 2017 at 3:42 am


      I studied for 2 years in college in Dublin. Let me tell you there is always jobs for people who work in hospitality, always!!

      You will be just fine. Good luck with your course and the best of luck 🙂

      • T. on July 10, 2017 at 1:28 am

        Thank you so much for the reply, it means a lot to me. And btw, your tips in baking helped me a lot in class and also your homemade stuff. Wish you all the best Gemma!

        • Gemma Stafford on July 10, 2017 at 3:19 am

          Ah! that is great, carry on baking,
          Gemma 🙂

  16. Nischay on July 7, 2017 at 10:28 pm

    Hi Gemma ,I am a big fan of yours. I want to ask you that can Egg whites in maringue icing be replaced by other thing like mashed bananas or Gluten with hot water or any other

    • Gemma Stafford on July 8, 2017 at 3:21 am

      Hi Nischay,

      Unfortunately not. Egg whites are a main ingredients of this frosting and can’t be left out. If you want you can cover it with buttercream frosting instead :).

  17. Autumn on July 7, 2017 at 11:20 am

    I’m new to your blog and let me just say that me and my family are loving your recipes. Thank you for taking the time to show how to make these daunting things. Today me and my kids made your soft pretzels and it was a big hit. And something that I see myself making a lot.

    • Gemma Stafford on July 8, 2017 at 3:29 am

      I’m really delighted to hear that. Welcome to my site and enjoy the recipes.

      Also you can submit photos for the next time you make something. I would love to see them.


  18. Gail on July 7, 2017 at 10:09 am

    Do you have a really simple bread recipe. I am starting to bake for our mission here and would like to make 25 loves a week. I really cant afford to do some of the great tasting breads because it is too much to spend on yogurt and honey etc. I just need a simple fast recipe.. Would love it if you could find one or know of one.

    • Gemma Stafford on July 8, 2017 at 3:38 am

      Hi Gail!
      Here is a cheap and easy dough to make. .

      Just leave out the cinnamon and raises and it will make a plain loaf of bread. If you wish you can add in herbs, cheese etc.

      Happy Baking!

      • Gail on July 8, 2017 at 2:13 pm

        Thanks so much. Thanks for answering so quickly.

  19. Marissa C. on July 7, 2017 at 10:02 am

    I made this and it’s so delicious! I posted a picture of it.

    • Gemma Stafford on July 8, 2017 at 3:12 am

      thanks so much! thats amazing.

      Great job 🙂

      • Marissa C. on July 10, 2017 at 8:16 am

        Sorry to bug you, but like I said, I posted a picture and I don’t see it. I’ve tried submitting it twice. Am I submitting it wrong? It tells me thank you for submitting, yet it isn’t there. Thank you so much!

        • Gemma Stafford on July 10, 2017 at 8:28 pm

          Hi Marissa,

          I’m sorry it’s not very clear but once you submit a photo it has to then be approved by me before it goes live on the site. It doesn’t automatically show up like you would think. It has to be approved just so no ‘less desirable’ images make there way up there 🙂

          You cake is up there now and it is AWESOME!!! Great job. I hope you enjoyed it.

          • Marissa C. on July 11, 2017 at 7:09 am

            That makes sense. Thank you!

  20. Eiman on July 7, 2017 at 8:17 am

    Hey gemma i was just wondering if you could go over to the churro donuts recipe and answer my question because I’ve kinda been waiting a week,if thats okay

    Hugs and kisses♥️???‍♀️??‍♀️


    • Gemma Stafford on July 8, 2017 at 3:12 am

      Hi Eiman,

      I did answer it. I answered 2 comments from you the other day. Check out the comments.

      Hope you find it,

  21. Glory on July 7, 2017 at 7:21 am


  22. Rhea on July 6, 2017 at 11:49 pm


    That looks soooo delicious especially the frosting!

    • Gemma Stafford on July 7, 2017 at 6:35 am

      Hi there,
      Yes, and you can use this for other cakes too, experiment with this one!
      Gemma 🙂

  23. Natalie Dawn on July 6, 2017 at 11:46 am

    Hi could this be baked in two deep 6 inch pans or even one?

    • Gemma Stafford on July 8, 2017 at 3:03 am

      yes you sure can. It will take longer to bake but it will work 🙂

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