Introduction

This S’mores wedding cake brings the classic campfire treat to an impressive three-tiered celebration centerpiece. Layers of graham crackers, marshmallows, and melted chocolate come together with a rich fudge filling for a dessert that’s both nostalgic and spectacular. Perfect for serving a crowd and sure to delight any s’mores lover.

A three-layer square cake with each layer smaller than the one below it. The bottom layer has a mix of toasted marshmallows, white fluffy cream with chocolate chips, and brown biscuit layers. The middle layer is similar but also includes thick, dark chocolate swirls between the biscuit and marshmallow parts. The top layer is mostly toasted marshmallows and chocolate chips sitting on biscuits. The whole cake sits on a wooden board with a white marbled texture surface in the background, next to a small silver vase with colorful flowers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

365 g (2½ cups) unsalted butter, cut into pieces
2½ cups (625 ml) low-fat milk
3⅓ cups (670 g) packed light brown sugar
1 tbsp + ½ tsp (25 ml) vanilla extract
8 cups (750 g) graham cracker crumbs
4 boxes (400g each) graham crackers
15 cups (2.5 kg) mix of milk and semisweet chocolate chips
3 kg mini marshmallows
Fudge filling:
2 cups (500 ml) whipping cream
1 cup (240 g) Dutch process cocoa powder
1 cup (200 g) granulated sugar
½ cup (100 g) packed light brown sugar
½ cup (125 ml) white corn syrup
350 g (12 oz) dark baking/couverture chocolate, chopped
120 g (½ cup) unsalted butter
2 tsp vanilla extract
1 tsp fine salt

Instructions

Step 1: For the fudge filling, combine the cream, cocoa powder, brown sugar, granulated sugar, and corn syrup in a large saucepan. Bring to a simmer over medium heat, whisking often until smooth. Stir in the chopped chocolate and butter, return to a simmer while whisking constantly. Remove from heat, stir in vanilla and salt. Let cool to room temperature, then chill for at least 4 hours before using.
Step 2: Preheat the oven to 180°C (350°F). Grease and line two 23cm x 33cm (9 x 13 inch) rectangular cake pans and two 23cm (9 inch) square cake pans with parchment extending 8cm (3 inches) above the sides.
Step 3: In a large saucepan over medium heat, melt the butter with the milk. Stir in the brown sugar, graham cracker crumbs, and vanilla until it forms a smooth, fluid paste. Remove from heat.
Step 4: Arrange an even layer of graham crackers to cover the bottom of each pan. Divide the paste evenly among the pans, spreading about a third over the crackers (it won’t fully cover). Sprinkle a third of the mini marshmallows and a third of the chocolate chips over each layer. Repeat this layering process two more times, ending with marshmallows and chocolate chips on top.
Step 5: Bake for 20 minutes in square pans and 25 minutes in rectangular pans, until marshmallows are lightly browned. Cool fully in pans on racks, then chill for at least 4 hours before assembling.
Step 6: Before assembly, allow the fudge filling to soften at room temperature. Remove the rectangular cakes from pans, peel off parchment, and trim edges. Cut enough from one rectangle to join to the other to create a 30 cm (12 in) square, using fudge filling as glue. Place on a large platter or cake board.
Step 7: Trim the edges of the 23 cm (9 in) square cake if needed. Place it on a slightly larger cake board, then position on top of the assembled bottom layer. Press gently to level.
Step 8: Cut a 15 cm (6 in) square from remaining cake and place on a small board. Add this as the top tier, leveling carefully.
Step 9: Fill a piping bag fitted with a large star tip with the softened fudge filling. Decorate along the seams of each layer and on top as desired. Chill until ready to serve.

Tips & Variations

Use high-quality couverture chocolate for richer flavor in both the cake and fudge filling.
For a nutty twist, sprinkle chopped toasted pecans or almonds between layers.
To simplify, substitute one large 30cm (12 in) pan instead of two rectangular pans, adjusting baking time accordingly.
Let the marshmallows brown just enough for sweetness without burning to keep a tender texture.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap, for up to 3 days. Allow it to come to room temperature for about 30 minutes before serving to soften the fudge filling and marshmallows. Leftover pieces can be kept covered and refrigerated for up to one week or frozen wrapped tightly for up to one month.

How to Serve

A three-tiered square dessert stands on a wooden board with a white marbled textured background. Each tier has multiple layers of light brown graham crackers, white marshmallow filling with visible toasted spots, and dark brown chocolate chips. The bottom tier is the largest, with alternating layers of marshmallow and graham crackers visible on the sides. The middle tier is smaller and placed centered on top, featuring the same layered pattern but with a thick, dark brown chocolate frosting swirl running around its base. The top tier, the smallest, shows the toasted marshmallow and chocolate chip mixture clearly on top. The overall texture looks crunchy and gooey with toasted, melted marshmallows and chocolate. In the background, a silver pitcher holds small flowers, adding a soft colorful contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, both the fudge filling and the cake layers can be prepared in advance. The fudge filling requires at least 4 hours to chill, and the baked cakes should be chilled for at least 4 hours before assembling. Assemble the cake the day before serving for best results.

What if I can’t find graham crackers?

If graham crackers are unavailable, digestive biscuits or honey-flavored cookies can be a suitable substitute. Crush them finely for the crumbs and use whole cookies for layering to maintain the s’mores texture.