S'mores Cake

There are a lot of recipes out there that claim to taste just like the real thing—whether it be cookies made to taste like a cherry pie, a pie made to taste like peanut butter cookies, or a cake that's supposed to taste like s'mores—and most aren't up to snuff. This isn't one of those recipes. Each bite you take from this chocolatey meringue-topped layer cake tastes like you're biting into a melty s'mores hot off the campfire. Yes, really.In each round cake pan, batter is poured over a layer of graham cracker crumbs and filled with all the devil's food cake flavor you could dream of. From there, a fudgy chocolate ganache gives that signature melty texture in between cake layers, while torched meringue rounds everything out with a fluffy marshmallow twist. Test Kitchen Professionals loved that this cake looks super impressive while being actually super easy to make—it even starts with boxed mix! Perfect for a camping-themed birthday party or cookout, this S'mores Cake recipe turns a childhood treat into an indulgent dessert.

S'mores Cake
Photo: Photography and Styling: Sarah Epperson
Active Time:
45 mins
Total Time:
3 hrs 15 mins
12 serves


  • 1/2 cup heavy whipping cream

  • 1 1/4 cups milk chocolate chips

  • Baking spray with flour

  • 2 cups graham cracker crumbs (from 1 [13 1/2-oz.] pkg. cracker crumbs)

  • 1/2 cup (4 oz.) salted butter, melted

  • 1 2/3 cups granulated sugar, divided

  • 1 (15 1/4-oz.) pkg. devil's food cake mix (such as Duncan Hines)

  • 6 large egg whites

  • 1/2 teaspoon kosher salt


  1. Microwave cream in a medium-size microwavable bowl on HIGH until boiling, about 45 seconds. Add chocolate chips to hot cream; whisk until smooth. Let stand at room temperature until ready to use.

  2. Preheat oven to 350°F. Coat 3 (8-inch) round cake pans with baking spray; line with parchment paper. Stir together graham cracker crumbs, melted butter, and 1/3 cup of the sugar in a medium bowl. Divide crumb mixture evenly among prepared pans; press crumb mixture firmly into bottom of each pan.

  3. Prepare cake batter according to package directions. Spoon batter evenly over graham cracker crusts in pans. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 18 to 22 minutes. Let cool in pans on wire racks 10 minutes. Carefully invert cakes onto wire racks; let cool completely, about 1 hour.

  4. Place 1 cake layer, graham cracker side down, on a serving plate or a cake stand. Spread top with half of the melted chocolate mixture, being careful not to let chocolate spill over cake sides. Top with second cake layer, graham cracker side down. Repeat spreading procedure using remaining melted chocolate mixture. Top with third cake layer, graham cracker side down. Chill until chocolate is set, about 30 minutes.

  5. Meanwhile, pour water to a depth of 1 1/2 inches in a large saucepan; bring water to a boil over high. Reduce heat to low, maintaining a gentle simmer. Whisk together egg whites, salt, and remaining 1 1/3 cups sugar in bowl of a heavy-duty stand mixer. Crumple a large piece of aluminum foil, and shape into a ring about 2 inches high. Carefully place foil ring in simmering water in saucepan. Place mixer bowl on foil ring so that the ring prevents the bowl from touching the water.

  6. Cook egg white mixture, whisking constantly, until mixture registers 160°F on an instant-read thermometer, 10 to 12 minutes (sugar should be dissolved). Transfer bowl to a stand mixer fitted with a whisk attachment. Beat mixture on low speed for 1 minute. Gradually increase speed to medium-high, beating until mixture is fluffy, glossy, and completely cool, 8 to 10 minutes.

  7. Spread meringue frosting evenly over tops and sides of cake. Using the back of a spoon or an offset spatula, create peaks in frosting. Brown the frosting using a kitchen torch, creating a toasted marshmallow effect. Slice and serve.

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