clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


Fluffy s’mores cake layers using a doctored cake mix 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.



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


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!


* 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


  • 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

Keywords: s'mores cake, s'mores cake recipe, s'mores, easy s'mores cake, doctored box mix cake, easy cake mix s'mores cake, easy s'mores cake mix, easy s'mores cake recipe