Description

This decadent S’mores wedding cake is a multi-layered masterpiece inspired by the classic campfire treat. Featuring layers of graham crackers, melted marshmallows, and a chocolate chip blend baked into moist cake layers, all stacked and filled with a rich, fudgy chocolate cream. The cake is then decorated with piped fudge filling for a visually stunning and indulgent dessert perfect for weddings or large celebrations.

Ingredients

Scale

For the Cake Layers

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 (400 g each) graham crackers
15 cups (2.5 kg) mix of milk and semisweet chocolate chips
3 kg mini marshmallows

For the 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

Make the Fudge Filling: In a large saucepan over medium heat, combine the whipping cream, cocoa powder, brown sugar, granulated sugar, and corn syrup. Bring to a simmer while whisking frequently until smooth. Remove from heat, stir in chopped dark chocolate, butter, vanilla extract, and salt. Return to a simmer, whisking constantly until the mixture is glossy and smooth. Cool to room temperature, then refrigerate for at least 4 hours until firm.
Prepare the Cake Pans: Preheat oven to 180°C (350°F). Grease and line the four cake tins with parchment paper extending about 8 cm (3 in) above the sides: Two 23 cm x 33 cm (9 x 13 in) rectangular pans and two 23 cm (9 in) square pans.
Make the Cake Base: In a large saucepan over medium heat, melt the butter in the milk. Stir in the brown sugar, graham cracker crumbs, and vanilla extract to form a fluid paste. Remove from heat.
Assemble the Layers in Pans: Arrange an even layer of graham crackers covering the bottom of each pan. Divide the paste equally among the four pans by ladling a third of it over the graham crackers. Sprinkle a third of the mini marshmallows followed by a third of the milk and semisweet chocolate chips over the paste layer. Repeat this layering of graham crackers, paste, marshmallows, and chocolate chips two more times, finishing with the final layer on top.
Bake the Cake Layers: Bake the square tins for about 20 minutes and the rectangular tins for about 25 minutes, until marshmallows are lightly browned. Remove from oven and cool in pans on wire racks to room temperature. Then chill for at least 4 hours before assembly.
Prepare for Assembly: Remove the fudge filling from the refrigerator to soften slightly. Remove rectangular cakes from pans, peel away parchment, and trim edges to create a 30 cm (12 in) square by combining and cutting pieces as needed, using fudge filling as glue to join seams.
Stack the Cake Layers: Place the 30 cm (12 in) square on a large platter or cake board. Trim edges of one 23 cm (9 in) square layer and place it on a square cake board slightly smaller than the cake. Gently press and wiggle this layer on top of the 30 cm base to level it. Cut a 15 cm (6 in) square from remaining cake for the top tier, place on a small cake board, and center it on the middle tier.
Decorate with Fudge Filling: Fill a piping bag fitted with a large star tip with softened fudge filling. Pipe decorative borders along the seams between layers and on top of the cake as desired.
Chill and Serve: Chill the assembled cake until ready to serve. Cut into bite-sized portions to serve 80-100 guests, or larger dessert-sized pieces for fewer servings.

Notes

This recipe makes approximately 80-100 bite-sized pieces, or fewer if served as dessert portions.
You will need cake boards sized 15 cm, 23 cm, and 30 cm to support each tier during assembly and serving.
Allow at least 4 hours chilling time for the fudge filling before use, and at least 4 hours chilling time for the cake layers after baking to ensure they are fully set and easier to trim and assemble.
You can use two 9×13 inch rectangular pans instead of a single 30 cm pan if preferred.
Save leftover trimmed cake pieces for delicious snacks or serving alongside coffee.
Ensure parchment extends well above cake pans to make removal easier and protect the sides of the cake layers.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Cake
Method: Baking
Cuisine: American

Keywords: s'mores cake, wedding cake, graham cracker cake, fudge filling, marshmallow cake, chocolate marshmallow cake, layered cake, dessert, party cake, chocolate cake