Recipe Remix: S'mores Cake Recipe

Today, my friends, is a day of national pride and celebration, where we can join together over our shared love of one thing – s’mores.  August 10 is National S’mores Day and in honor of this beloved snack staple at our San Diego hotel, we’re celebrating with yet another Recipe Remix on this classic American creation.


While almost everyone loves the sweet, warm taste of a fresh s’more, not everyone enjoys going through the effort of making one – trying to light a fire, the sticky hands, smoke-scented clothes.  Which is why we serve a decadent S’mores Cake at the Barefoot Bar & Grill that satisfies the chocolate-and marshmallow sweet tooth, without the gooey mess.  Guests beg us for Chef Jessie’s recipe for this delicious dessert all the time, and although he’ll never divulge the true mix of ingredients, this S’mores Cake recipe is pretty darn close.  This recipe makes one 10-inch cake with about 10 servings.


Fudge Filling:

  • 1 1/2 cups semisweet chocolate, chips or finely chopped pieces
  • 1 1/4 cups condensed milk
  • Pinch salt
  • 1/8 teaspoon vanilla extract

Fudge Frosting:

  • 1 (8-ounce) package plus 2 tablespoons cream cheese
  • 1/2 cup plus 2 tablespoons butter
  • Fudge filling from above
  • 1 tablespoon vanilla extract
  • 1 1/3 cup confectioners' sugar
  • 2 cups cocoa powder
  • 1 cup heavy cream


  • 3 cups unbleached all-purpose flour
  • 1 1/2 cups cocoa powder
  • 2 3/4 cups sugar
  • 1 teaspoon salt
  • 2 3/4 teaspoons baking soda
  • 1 1/3 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1 2/3 cups sour cream
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/3 cups hot water
  • 2 teaspoons vanilla extract
  • Nonstick cooking spray with flour, for greasing pans

Graham cracker mix:

  • 3 3/4 cups graham cracker crumbs
  • 1 cup (2 sticks) butter, softened
  • 2 tablespoons brown sugar


  • 4 cups marshmallows

Step 1 - Make fudge filling: Place all ingredients for fudge filling in a large saucepan set over low heat. Melt and stir together. Remove and let cool.


Step 2 - Make fudge frosting: Use a mixer at medium speed to combine ream together the cream cheese, butter and cooled fudge filling. Slowly add vanilla extract and confectioners' sugar until thoroughly mixed. Add cocoa powder and heavy cream, then blend on high until all lumps have disappeared and mixture is lighter and somewhat fluffy. Let sit at room temperature.

Step 3 - Make cake batter: Place flour, cocoa powder, sugar, salt, baking soda, baking powder and cinnamon in large bowl. In another large bowl, whisk together sour cream, eggs, oil, hot water and vanilla. Add wet ingredients to dry ingredients and mix on medium-high speed for 2 minutes to combine well.

Step 4 - Make graham cracker mix and bake: Preheat oven to 350 degrees and spray 10-by-4-inch round cake pan with nonstick cooking spray. Reserve 1/3 cup of graham cracker crumbs and combine remainder with butter and brown sugar in a medium bowl, mixing well. Pour cake batter into prepared pan. Pour in 1/2 cup of the graham cracker mixture, using a dull knife to swirl the mixture into the batter. Do not mix in.

Bake for 1 hour & 20 minutes. Unmold cake onto cooling rack and allow to cool completely. Slice cake into 3 layers.

Step 5 - Assemble cake: Use a 10-inch spring form cake mold to create the cake. Pour remainder into bottom of cake pan, patting down evenly. Place in freezer until frozen, 15 minutes. Remove and frost with 1/4 cup of frosting. Add 1 cake layer and frost with 1 cup frosting, spreading evenly. Repeat frosting and layering, ending with fully assembled cake. Put in freezer to freeze. (Place remaining fudge frosting in refrigerator, but return to room temperature before unmolding cake for final frosting.)

Step 6 – Top & Serve: When frozen, unmold cake by removing spring form rim. Frost cake with remaining fudge frosting.  Right before serving, layer marshmallows across the top and use a kitchen torch to toast them to a golden brown and sprinkle with remaining graham cracker crumbs.

Step 7: Enjoy!


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