S’mores Cake
S’mores Cake has all the familiar flavors and textures of the campfire classic, but in cake form. Layers of toasted marshmallow buttercream and silky ganache make it irresistible!
Unless we’re taking a 40 minute road trip to Eric’s favorite pizza joint, or whipping up his beloved marinara sauce, he doesn’t get too pumped about food. I’m usually the one scouring the internet for new recipe ideas and restaurants for us to try. For the most part, the control-freak in me doesn’t mind taking the meal planning reins, but every once in a while, I like a little input.
When my friend Shelly’s gorgeous debut cookbook arrived on our doorstep, I flipped through, page by page, and mentally book marked several must-make immediately recipes. Then, I handed The Cookies and Cups Cookbook off to Eric.
With a pad of post-its in hand, I told him flag all of his favorites. I expected him to hand it back to me with 2 or 3 pages marked. But nope, the guy put some serious effort into the task and returned it to my desk with no less than 15 flags!
He even requested that I start with Shelly’s S’mores Cake and Garlic Bread Pasta! And let me tell you, both are amazing.

As you probably noticed from the photos, this cake is over-the-top, but in the best way possible. The toasted marshmallow buttercream might just be the best buttercream I’ve ever made, and the silky ganache just ties it all together. Shelly’s recommendation of topping the cake with pieces or graham crackers and toasted marshmallows make it a show stopping dessert for any celebration!
I’ve been looking forward to the The Cookies and Cups Cookbook for months and trust me, it’s everything I imagined it would be – AND more. This cookbook is loaded with delicious, approachable recipes that are perfect for any skill level. It’s truly an extension of Shelly’s blog and loaded with funny commentary, beautiful photos, and delicious recipes. This book is undoubtedly 100% Shelly and that’s what I love most about it.

The majority of the cookbook is filled with dessert recipes like this S’mores Cake and Billionaire Cookie Dough Cake, but also has several chapters dedicated to savory dishes like aforementioned Garlic Bread Pasta and Eric’s new favorite dinner – Frito Pie Sloppy Joes.
Shelly reminds you to always eat dessert first by placing the dessert recipes at the front of the book, and the savory ones at the back. It’s a clever reminder, and you know this dessert obsessed girl loves that the majority of the book is dedicated to my favorite mealtime.
There is truly something for everyone in this cookbook and I know I’ll be baking and cooking from it for years to come!
*post contains Amazon affiliate links.

This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Wow! I’m actually speechless. That’s one hell of a cake, and my kind of cake too.
I’m so going to get my hands on Shelly’s book because this looks amazing. Pinning. :)
Oh my GOSH. I have one word for this cake: EPIC! Thank you so much for sharing!!!
Wow, that is a gorgeous work of art. I will have to try this for a special occasion (or a Tuesday).
Everything about this is perfect. You photos, this post, and Shelly’s fabulous book!! I can’t wait to try this.
Thank you for this one! the pictures of this cake are awesome.
You’re very welcome! I hope you enjoy it!
Please tell me what can I substitute for Graham Flour, cause I haven’t seen that in our shops here in Australia, maybe it has another name for it? I really have to make this cake, it looks so yummy!!
Thanks and please keep posting us yummy cakes!!
Hi, Lin! You can use equal amounts of whole wheat flour. I hope you enjoy it!
Can you substitute graham cracker crumbs for the graham flour?
Hi, Sheri! I wouldn’t substitute graham cracker crumbs for graham flour. Instead, try substituting an equal amount of whole wheat flour. I hope this helps!
OH my , my my! That cake really is a thing of beauty! S’mores are freaking amazing and this cake looks absolutely incredible! I can’t wait to try this out!
Thanks, Megan! I hope you like it!
Hello!
Can this be made entirely the night before serving, topping and all? Thank you!
Hi, Erin! I think you probably can. You may want to assemble the cake and then garnish before serving. Store the cake in an airtight container. I hope you enjoy it!
I just make it, with a chocolate cake and it’s incredible!!!!
I’m so glad you liked it, Anabella!
I have Celiac disease. I plan to use gluten free all purpose flour instead of regular all-purpose flour, what can I use instead of graham flour? I’ve seen your replies to other comments saying to use whole wheat flour, but I can’t have that. Should I just use more gluten free flour?
Thanks!
I think that would work well, Sarah!
-Jamie
Can marshmallow fluff be used in place of the marshmallows in the frosting? Thanks!
Hi, Layla! My only concern with using marshmallow fluff is that I think it would be more gooey than the marshmallows and not quite set up the way the cake needs to be. Let me know if I can help you with anything else!
Tried this cake for my Dad’s birthday. COMPLETELY DISAPPOINTED AFTER ALL THESE POSITIVE REVIEWS! The cake was dry and the only flavor distinguishable was the graham flour. The ganache and frosting was good but was in desperate need of a better cake to balance out the sweetness. So sad this one did not impress at all! First time I have ever baked a cake where no one could finish their piece.
Hi Jamie, I prefer chocolate cake. Which chocolate cake recipe do you use for this smores cake? The image that is shown above. Thanks!
Hi, Jaslin! This cake isn’t chocolate, but it has a dark color from the graham flour. There’s no reason, though, why you can’t make this recipe with a chocolate cake. Give my Chocolate Cake recipe a try and see how it works. This cake will only make two layers, so if you’d like a third, half the recipe to make an extra layer. Let me know how it goes!
The book only available in paperback, am i right?
Hi, Nicole! Yes, it’s in paperback. You can also get it for your Kindle as well. I hope you enjoy it!
Lol… I spent 4 hours making this, and it’s way too sweet and the whole thing falls apart and looks like shit it doesn’t look like thag
Sarah-
Hello. I am so sorry to hear you had an issue with the cake. I followed Shelly’s recipe and directions and didn’t run into any problems. It’s definitely on the sweet side, but as for it falling apart and looking like shit, I’m not sure what went wrong.
-Jamie
Hi there! I am planning to make this recipe but I just have 2 nine inch cake pans. Do you have any guidance for me or will I have to make a TJMaxx run to get new cake pans? Thanks!
Hi, Sarah! You can use the 9 inch cake pans, but you’ll have some cake batter left over. You’ll want to bake for approximately 15 minutes or so; check if the cake is done, and if not, bake a little longer. Let me know how you like it!
Loved the idea of this cake but it was WAAAAY too sweet! The cake and ganache were okay, the buttercream was awful. American buttercream is so sweet to begin with, adding marshmallows didn’t help. I wanted to love this cake but unless you like over the top sweetness I wouldn’t recommend it.
Hi, Kerri! I’m sorry you didn’t enjoy the buttercream. If you decide you’d like to try again, maybe reduce the amount of powdered sugar in the buttercream. Thanks for your feedback!
I have to speak!!!! I just made the cake-in an hour or so!! – after I had read the comments! I reduced the sugar to two cups in the butter cream and substituted part of the chocolate for bitter one… The cakes turned out moist and delicious,!!! I also added crushed Graham crackers in between the layers and this brought extra crunchiness!!!! The cake is amazing and reminds me of smores soooo much!!! I personally loved making this cake and had so much fun especially when toasting the marshmallows! And my advice: read the comments and the notes guys! Always! Also trust your feeling and if something tells you not to put all the sugar in, then don’t!!! Use your imagination and bring it to tour liking!!! The recipe is fantastic!!! Thank you so much!!!! it’s the perfect Valentine’s cake!!
Thank you so much for your feedback, Evgenia! I’m so glad you enjoyed the cake!
I want to make this for my son’s birthday so I need enough for a crowd. I was thinking of making cupcakes to go along side this cake, do you know how the cook time will differ?
Hi, Katie! I’ve never converted this cake into cupcakes, so I honestly can’t say. But I would suggest baking the cupcakes for about 15 to 20 minutes. Check and see how it’s going and maybe take them out sooner or bake a little longer. Let me know how you like them!
Hi … made a third of the batter today as a tester . Beautiful , moist cake … only problem ? My son does not like the honey flavor Wonder if Maple Syrup would be a good substitute ?
Anita-
I think you could definitely give it a try, but since I haven’t tried it myself, I’m unsure how it will taste. Thanks for stopping by!
-Jamie
Hi jamie,
Is it safe to double or triple this recipe at once? (Rather than start over various times)? I worry that any of the measures may work badly when multiplying. I made a test run of it with your measures and it was fantastic!! But need to make a large two tier. Pls advise asap
Glennys-
We have not tested doubling or tripling this recipe, so I am not sure how it will turn out. If you give it a try, let us know. Thanks so much for stopping by!
-Jamie
Wow. A very nice recipe for cake. Wanna try out this one
I hope you love it, Roselyne!