3 Layer S’more Cake

4.84 from 24 votes
Learn how to make my S'more Cake recipe for an impressive dessert packed with graham-flavored cake, Chocolate Fudge Frosting and Meringue on the outside!
S'mores Cake - Want something really over the top? check out this incredible S'more Cake

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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Watch The Recipe Video!

S'more Cake Recipe

4.84 from 24 votes
Learn how to make my S'more Cake recipe for an impressive dessert packed with graham-flavored cake, Chocolate Fudge Frosting and Meringue on the outside!
Author: adapted
Servings: 8
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Learn how to make my S'more Cake recipe for an impressive dessert packed with graham-flavored cake, Chocolate Fudge Frosting and Meringue on the outside!
Author: adapted
Servings: 8


  • 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


  • First make your Graham Cracker Cake: Preheat your oven to 350oF (180oC). Grease three 6 inch cake rounds and line the bottom with parchment.
  • In a medium bowl whisk flour, baking powder, baking soda, cinnamon and salt until well combined.
  • Using a stand mixer cream the butter until smooth.
  • Add both sugars and beat on medium high until pale and fluffy (2-3mins).
  • Reduce speed and add eggs one at a time, fully incorporating after each addition then add vanilla.
  • 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.
  • 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.
  • Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
  • Remove from the oven and allow to cool for 10 minutes before turning the cakes out onto a wire rack to finish cooling.
  • For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.
  • 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.
  • 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.
  • 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.
  • Using a offset spatula spread a thick even layer ofChocolate Fudge Frosting between the layers.
  • 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.
  • 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)
  • 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.
  • 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.


Submit your own photos of this recipe

9 Images


Marissa C.

Estefania MK




67 thoughts on “3 Layer S’more Cake

  1. Hi Gemma!
    This cake seems Amazing! I wanna make it for my father’s birthday but there’s a problem: the meringue requires RAW EGGS and my dad will Never eat RAW EGGS. :/

    Will you please help me with it?

    1. Hi Mayee. The eggwhites are heat treated. Check step no. 11 in the instructions: Place the bowl over a bain marie, where you put a large bowl with hot water and place another bowl containing the eggwhite mixture in it. Whisk constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch. It effectively cooks the eggwhites that way.

  2. I’m confused, I thought you said whole wheat, but to Marcia, you said you don’t recommend whole wheat flour. Which is it?

    1. Thanks for spotting that, Kay. Sorry for any confusion from misunderstanding in old comments. The recipe is correct, so stick with the recipe.
      Can’t wait to see how you get on !

  3. 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.

    1. 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.

  4. 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!

      1. 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?

          1. 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.

            1. 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 🙂

  5. 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?

  6. 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!~

  7. 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! ????

    1. 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 😉

  8. 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?

    1. 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,

  9. 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

  10. 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

  11. 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?

  12. 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

  13. 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 😀

    1. 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 🙂

  14. 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?


    1. 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 🙂

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

  16. 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.

    1. Hi!

      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 🙂

      1. 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!

  17. 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

    1. 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 :).

  18. 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.

    1. 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.


  19. 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.

      1. 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!

        1. 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.

  20. 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♥️???‍♀️??‍♀️


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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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