The snow has melted and it’s officially s’mores season! Yep, you can catch me out pretty much every weekend in the backyard by the fire roasting up a marshmallow to golden perfection ready to be sandwiched and devoured in s’mores delight! To celebrate this season, I’ve created an incredibly rich and easy S’Mores Cake packed full of chocolate, cookies, and marshmallow goodness in every single bite. Let’s start s’moring!


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A dark chocolate cake with a chocolate drip topped with chocolate cookies and mini marshmallows. There is edible gold leaf on the chocolate drip.

A golden roasted marshmallow, sitting on a rich piece of chocolate, all smushed together with sweet crunchy graham crackers. Everything a s’more should be. Using a box mix as a base, this s’mores cake recipe is easy, approachable, and so completely delicious.

What Is A S’More

A popular campfire treat, a s’more consists of a fire-roasted marshmallow, a piece of chocolate, and two graham crackers to hold it all together thus creating a sandwich-like dessert. It’s sweet, ooey-gooey, and often enjoyed during a backyard bbq or camp night spent around the fire.

A close up shot of a s'mores cake top with mini marshmallows and chocolate covered cookies on top.

How Can I Make S’Mores Easier?

Is it just me or do s’mores tend to get a bit messy? Especially when there are little ones involved. The graham crackers often break which leads to melted chocolate and sticky marshmallow everywhere. Leclerc has solved our sticky s’more situation with their Celebration Butter Cookies.

A buttery golden cookie base with a layer of dreamy milk chocolate right on top. No more balancing a chocolate square while attempting to hold a marshmallow. Throw that toasted marshmallow right in between two of these scrumptious cookies and you’ll be in s’more heaven in no time!

A cake top with chocolate covered cookies and mini marshmallows on it.

Eat More S’Mores to Win Big

And seeing as s’more season has begun, Leclerc is celebrating big this year with a Lucky Box contest. There are over $50,000 in prizes to be won including a grand prize of $25,000. Think of how many cookies you could buy with that! 😉 Grab a box of the Celebration cookies, either for s’more making or cake making, and have a chance to win some amazing prizes!

How Do I Make A S’Mores Cake?

Back to this decadent s’mores cake though. I wanted to keep this recipe as easy and approachable as possible. Using those delectable milk chocolate butter cookies, I chopped them up and added them right into a doctored cake mix.

A s’more isn’t a s’more without a marshmallow, so again, with ease in mind, I used store-bought marshmallow fluff as the filling. If you are feeling up for the task, here’s a homemade marshmallow fluff filling recipe here in this Mint Hot Chocolate Cake.

A slice of cake with marshmallow filling and dark chocolate frosting laying on a grey plate.

How To Make Fudge Frosting From Scratch

The third and final component to this s’mores cake is the chocolate fudge buttercream frosting. It’s rich, creamy, and so totally luscious. In the bowl of a stand mixer, cream the butter and shortening on high speed for approximately 10 minutes. This mixture will become fluffy, glossy, and light in color.

The second step to fudge frosting is to add the icing sugar and cocoa powder together. I recommend using dutch process cocoa as its taste is second to none but any cocoa powder will do the job. Sift in the dry ingredients and give it a mix on low until it is combined.

Lastly, add in the vanilla and salt and let that baby mix. Crank the mixer up to high and let it cream for 5 minutes until it is fluffy chocolate fudge frosting perfection. Seriously, you’ll want to eat this straight from the bowl.

A s'mores cake topped with chocolate cookies, mini marshmallows, with dark chocolate frosting. There's a large slice taken out of it.

S’Mores Cake Ready

There we are, all three s’more cake components laid out. Cake layers full of milk chocolate butter cookies, marshmallow fluff filling, and chocolate fudge buttercream. Let’s top this s’mores confection with an ultra-luxurious chocolate drip, some edible gold leaf inspired by campfire flames, and those tasty little morsels of Leclerc butter cookie delight. And there you have it, A S’Mores cake to ring in s’mores season!

Looking for some other tasty chocolate marshmallow-type treats? Check these out:

A slice of yellow cake with chocolate frosting sitting on a plate in front of the chocolate s'mores cake.

Print
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A S'mores cake with the inside showing. It's filled with marshmallow fluff that ozzing out between the yellow cake layers. Covered in a deep rich chocolate brown frosting.

S’Mores Cake


  • Author: Katie Stymiest
  • Total Time: 1 Hour 25 Minutes
  • Yield: 10 Slices 1x

Description

Fluffy s’mores cake layers with milk chocolate butter cookies baked right in. Filled with marshmallow fluff and covered in a delicious whipped chocolate fudge buttercream frosting. The perfect s’mores cake recipe to celebrate campfire season.


Ingredients

Scale

S’Mores Cake

  • 1 box (461 grams) white or yellow cake mix
  • ¾ cup milk, room temperature
  • ⅔ cup sour cream or greek yogurt, room temperature
  • 3 large eggs, room temperature
  • ⅓ cup vegetable oil
  • 1 tsp. vanilla extract
  • 9 Leclerc Milk Chocolate Butter Cookies, chopped
  • 1 cup marshmallow fluff

Chocolate Fudge Buttercream

  • 1 cup salted butter, room temperature
  • 1 cup vegetable shortening
  • 4 ½ cups icing sugar
  • 1 ½ cups cocoa powder
  • 1 tsp. fine sea salt
  • 1 tbsp. vanilla extract

Chocolate Ganache Drip

  • ¼ cup chocolate chips
  • ⅛ cup milk

Cake Decor

  • Leclerc Milk Chocolate Butter Cookies
  • Mini Marshmallows
  • Gold sprinkles and/or edible gold leaf

Instructions

S’Mores Cake

  1. Preheat the oven to 350 degrees and prepare three 6-inch round cake pans. *
  2. In the bowl of a stand mixer add in the cake mix and quick it a quick whisk to break up any clumps.
  3. Add in the milk, sour cream or yogurt, eggs, vegetable oil, and vanilla extract and mix on low until combined. Be careful not to over-mix the batter.
  4. Add in the chopped milk chocolate butter cookies and gently fold in with a spatula.
  5. Divide batter between the cake pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
  6. Allow to cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

Chocolate Fudge Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. Approximately 5-10 minutes.
  2. Add in the icing sugar, cocoa powder, salt, and vanilla extract and mix on low until combined.
  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Chocolate Ganache Drip

  1. In a microwave-safe bowl, heat the chocolate chips and milk in 30-second intervals, stirring after each interval, until fully melted and smooth.
  2. Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more chocolate chips to thicken. **

Cake Assembly

  1. Place one leveled layer of s’mores cake on a cake board or plate. Top with approximately 1 cup of buttercream.
  2. Pipe a buttercream border around the edge and fill with approximately ½ cup of the marshmallow fluff
  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
  4. Cover the cake with a final layer of buttercream and smooth the sides using a scalloped edge cake comb or a plain smoother. Refrigerate the cake while the chocolate drip is prepared.
  5. On a well-chilled cake, with a spoon or a piping bag, drip the warm chocolate drip over the edges of the cake and put it back in the refrigerator to chill.
  6. Decorate as you please. I roughly chopped up some extra Leclerc cookies and, along with some mini marshmallows, scattered them around the top edge of the cake. Using edible gold leaf, I gently pressed it onto the chocolate drip and cake. Enjoy!

Notes

* This cake can be baked in two 8 inch round pans, two 9 inch round pans, or 24 cupcakes. Baking time will adjust.

** I always test my ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.

  • Prep Time: 60 Minutes
  • Cook Time: 25 Minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 1015
  • Sugar: 85 Grams
  • Sodium: 803 Miligrams
  • Fat: 58 Grams
  • Saturated Fat: 28 Grams
  • Unsaturated Fat: 23 Grams
  • Trans Fat: 3 Grams
  • Carbohydrates: 123 Grams
  • Fiber: 4 Grams
  • Protein: 9 Grams
  • Cholesterol: 110 Miligrams

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