Triple Layer S’mores Cake

It starts off with a simple butter cake. If you’re feeling lazy, feel free to use a box mix. In any case I will share my recipe with you. This is an old family recipe that actually both of my grandmothers have been using for decades. And if they have been using it for so long then this means it’s a fail-proof recipe–tried and tested a million times.

To remember this recipe, our ancestors have come up with an easy trick. You might know this recipe as the 1-2-3-4 cake. I guess it’s not really a secret after all. But maybe we should just keep it between us. Okay so repeat after me:

1 cup of butter, 2 cups of sugar, 3 cups of flour and 4 eggs.

Personally, I like to add some additives to the cake, either chocolate chips or some chocolate hazelnut spread. Adding these will help in mixing up this classic cake.

S'mores cake

S’mores cake

Typical s’mores have 3 main ingredients: Marshmallows, chocolate and graham crackers; and we will be adding all of these into the cake.

First things first, cream the sugar with the butter and slowly add in the eggs one at a time. Next, add the flour and the milk alternatively making sure that you begin and end with flour. After mixing well, pour the batter in the prepared baking pan. Here is where I would add a couple of spoonfuls of chocolate hazelnut spread and just swirl it into the batter. Pop it in the preheated oven and move onto the chocolate.

While the cake is baking, let’s make the chocolate frosting. Since we have the chocolate hazelnut spread jar just laying there on the counter, eat 1 spoonful. This is a very important step in the cake baking process, don’t laugh! Back to the frosting, get another spoon and place 3/4 cup of that delicious spread in a medium-sized bowl. Add 3/4 cup butter and beat until creamy. Once that is done, add 2 cups of powdered sugar, 1 tsp vanilla and 2 tbsp heavy whipping cream and just beat until you see the texture getting fluffy. And that’s it for the frosting.

Now for our superstar ingredient: marshmallows! If you don’t have a kitchen blowtorch, you can simply use the flames of your stove-top. I used circular marshmallows, but feel free to use any kind you like. To achieve that beautiful “burnt” colour, you will need to carefully torch the top part of the marshmallow. Watch it closely as you don’t want to end up with black marshmallows to decorate your cake. We’re going for the roasted look.

The cake should be out of the oven by now, once it is cooled, place it in the freezer. Why the freezer? Because we will need to slice it into three layers and we want it to be frozen in order not to crumble. After a couple of hours in the freezer, carefully measure the height of the cake and slice it into three layers. Cover each layer with the prepared frosting. But wait! Don’t forget the last element of the s’mores combination, the graham crackers. personally I used caramelized biscuits because I prefer the flavor. Sprinkle some broken pieces in between the layers after you spread the frosting and cut up pieces of roasted marshmallows. Once the cake is built, It’s time to decorate it.

In a circular motion, sprinkle some broken pieces of biscuits around the borders. Then place your prettiest roasted marshmallows in the center as shown in the picture. And voila, your s’mores cake is ready.

S'mores cake

S’mores cake

Triple Layer S'mores cake
Flavors of a s'more baked into a cake
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
For the Cake
  1. 1 C of butter
  2. 2 C of sugar
  3. 3 C of flour
  4. 4 eggs
  5. 1 C of milk
  6. 1 tsp vanilla extract
  7. 2 tbsp of chocolate hazelnut spread
For the Frosting
  1. 3/4 C chocolate hazelnut spread
  2. 3/4 C butter
  3. 2 C powdered sugar
  4. 1 tsp vanilla
  5. 2 tbsp heavy whipping cream
For the filling
  1. 1 bag of marshmallows
  2. 1 box of caramelized biscuits
For the Cake
  1. Preheat oven to 350 degrees F (176 C).
  2. Cream the sugar and the butter.
  3. Slowly add in one egg at a time.
  4. Alternatively add the flour and the milk.
  5. Pour the batter into the prepared pan.
  6. Add the chocolate spread and swirl it.
  7. Pop it in the oven for 30 minutes.
For the Frosting
  1. Beat the butter and the chocolate spread.
  2. Add the powdered sugar, the vanilla and the whipping cream and beat until fluffy.
For the filling
  1. Using a blowtorch, roast the top part of the marshmallows.
  2. Break up the caramelized biscuits into small pieces.
  3. Slice the cake into three layers and begin by frosting it.
  4. Add the marshmallows and the crumbled biscuits.
  5. Decorate to your preference.
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