No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Scrumptious S’Mores Cake

A twist on the childhood indulgence, this confection by Wendy Kromer combines graham cake with chocolate ganache, marshmallows, and vanilla buttercream.

Scrumptious S’Mores Cake

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  1. Split both cake layers in half horizontally, making 4 layers. Place one layer on a corresponding-size cardboard round. Brush the layer with a little of the honey syrup. Spread layer with an even, thin coating of ganache, then spread on a thicker layer of the Swiss Meringue Buttercream; stud the buttercream with a third of the toasted marshmallows. Lay the next cake layer on top of the toasted marshmallows, and continue building the tier in the same manner, ending with the fourth cake layer on top.

  2. Loosely spread the entire tier with the Swiss Meringue. Using a hand-held cooking torch, lightly brown the surface of the frosting like a s'more. Garnish the tier with chocolate curls.

Reviews (2)

  • monicalnickel 8 Apr, 2014

    I tried to torch the cake with a kitchen torch and it didn't work. It just melts the buttercream and runs down the cake. I am going to try to airbrush it to try to give it the same effect.

  • stephcook2001 13 Dec, 2013

    This is a great cake, complex but worth the effort, delicious even without any frosting, filling or honey syrup. Either way you can't lose. The dark chocolate ganache is very elegant. I'd like to try it with milk chocolate next time to see if it is more like a s'more.
    It holds up well over several days so can definitely be made well ahead.
    The recipe made enough for three tiers - 9-inch, 8-inch and 6-inch. Baking time wasn't mentioned but start checking for doneness after 25-30 minutes. Wow!