Moist homemade cinnamon graham s’more layer cake with rich chocolate buttercream filling and toasted marshmallow frosting! Your favorite camp fire treat turned into a fun summer cake!

Our summer is off to a perfect start. Tons of swimming and star gazing, popsicles and more movies. The weather has been absolutely incredible… and perfectly hot! Just how I like it. I’d rather a hot summer than cold and rainy. The only downside is the risk to a drought. So, fingers crossed for rain overnight and hot days.

By far our favorite moments this summer have absolutely been all of the NASA SpaceX footage and events. We were glued to the first attempted launch and glued again for the launch which successfully happened. What made that even more amazing was that we had a perfectly clear sky that night and got to see both the International Space Station and the Crew Dragon chasing it. If it weren’t for the bugs, we would’ve stayed out longer. The next day, we were glued again to the coverage of the NASA crew docking on the space station. And yet again, went out to watch them in the night sky, lucky enough to have another perfectly clear sky. It’s completely crazy to look up at something so far away and think about there being people on there. The stars and constellations were definitely a close second to all of that. I’m waiting for the next time they’ll be visible in our sky and keeping my fingers crossed for another beautiful night.

I’ve dreamed of making this cake ever since I made a cupcake version, years ago. So yes, this cake was absolutely years in the making, six years to be exact. That’s a crazy long time to be dreaming about a cake. I finally forced myself to make it… I mean, twist my arm right? It’s cake! But summer after summer I told myself I wanted to make it and one thing would lead to another and it didn’t happen. So happen it must!

And it absolutely needs to happen in your own home as well!

This s’mores layer cake is a perfect combination of the classics… graham crackers, chocolate and toasted marshmallow. Your favorite childhood campfire treat… and maybe a favorite adult summer treat as well! Layers of moist cinnamon graham cake with rich chocolate buttercream filling and toasted marshmallow frosting! This is hands down an absolute must make for any summer celebration or just because. It’s guaranteed to be a family favorite!

Add this fun s’mores layer cake to your summer baking plans. It’s absolutely worth turning the oven on for this delicious treat!

Tips tricks and questions answered…

Can I make this into cupcakes instead?
If you prefer cupcakes, use my recipe for cinnamon graham s’more cupcakes instead. This recipe features marshmallow filling and chocolate buttercream frosting.

Can I use store bought marshmallow fluff for the frosting?
I cannot recommend that as I haven’t personally tested it. Fresh homemade marshmallow frosting is your best bet for this recipe and is guaranteed to toast well.

Can I make chocolate cream cheese frosting instead?
Absolutely! If you prefer cream cheese frosting over traditional buttercream, use my recipe for chocolate cream cheese frosting to fill your cake.

Can I use a different pan?
If you don’t have two square pans, you can use two 8-inch round pans instead or three 6-inch round pans. If you use round pans, keep them as round cakes. Do not cut them in half, but you may trim off any domed tops.

Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.

What can I use instead of piping bags?
If you don’t have access to piping bags or have run out, use a large gallon size plastic bag. You can also use a small offset spatula to spread the marshmallow frosting onto your cake.

How should I store the cake?
This cake can be stored at room temperature for up to several days. Any exposed cake should have plastic wrap pressed to it, to seal keep it as fresh and moist as possible.

How many will this cake serve?
This recipe will easily serve at least 10.

Slices of s'more cake. Layers of cinnamon graham cake with chocolate buttercream filling and coated in toasted marshmallow frosting
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Cinnamon Graham S'more Layer Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Chilling plus frosting time: 12 hours
Total Time: 12 hours 50 minutes
Yield: 10
Moist homemade cinnamon graham s'more layer cake with rich chocolate buttercream filling and toasted marshmallow frosting! Your favorite camp fire treat turned into a fun summer cake!



  • 1 C unsalted butter, softened
  • 1 C granulated sugar
  • 1 C light brown sugar
  • 4 large eggs, room temperature
  • 1 tsp salt
  • 1 Tbsp vanilla extract
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • 1 C milk
  • 3/4 C graham cracker crumbs
  • 2 1/2 C all purpose flour

Chocolate buttercream

  • 1/2 C unsalted butter, softened
  • 1 tsp vanilla extract
  • 1/4 C unsweetened cocoa powder
  • 1/4 C milk
  • 3 C powdered sugar

Marshmallow frosting

  • 4 large egg whites, room temperature
  • 1 C granulated sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract


  • Preheat oven to 350°F. Using baking spray, lightly grease 2: 8-inch square pans. Line with parchment paper, leaving overhang on at least 2 sides.
  • Add graham cracker sheets to a food processor to create fine graham cracker crumbs. Alternatively, add graham cracker sheets to a last plastic bag and crush with a rolling pin or mallet. Be sure to process until only fine crumbs remain. Measure out 3/4 cup of crumbs. Discard remaining or save for another use.
  • In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in one egg at a time, followed by vanilla, salt, baking powder and cinnamon. Scrape bowl as needed. Mix in graham cracker crumbs. Alternative additions of flour and milk, mixing until fully combined and no streaks remain. Divide batter equally between prepared pans. Use a small offset spatula to level off the batter. Bake for 35-40 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean or with only a few most crumbs. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.
  • When cakes have cooled completely, carefully remove from their pans, lifting up and outwards on exposed parchment paper. Wrap in several layers of plastic wrap and chill overnight.
  • When ready to continue, prepare chocolate frosting. In a large bowl or stand mixer, cream butter. Mix in vanilla and cocoa powder. Scrape bowl as needed. Alternate additions of milk and powdered sugar, increasing speed between additions. Mix until just combined and no streaks remain.
  • Prior to layering, carefully cut each square in half to create two rectangles (four total). Trim each rectangle to roughly 1-inch tall. This will create 4 layers.
  • Using a large cookie scoop, divide chocolate buttercream between layers. Using a large cookie scoop, add roughly 2 scoops of frosting between each layer, using an offset spatula to create an even layer. Optionally, use remaining frosting to create a thin crumb coat on the entire cake. Chill until ready to frost.
  • In a large metal bowl or metal stand mixer bowl, set over simmering water, whisk together room temperature egg whites, granulated sugar and cream of tartar. Continue whisking until frothy and egg whites are warm to the touch. Using a thermometer, egg whites should be at least 160°F. Transfer bowl to a stand mixer, fit with a whisk attachment. Beat until stiff and glossy peaks form and the bowl is no longer warm to the touch. Add vanilla in the last 30 seconds. Marshmallow frosting may be spread on the cake with an offset spatula or may be added to a large piping bag fit with a large flat tip. Cover layered cake with marshmallow frosting. Use an offset spatula or spoon to create patterns in the frosting. Lightly toast with a handheld kitchen torch.
  • Slice and serve. Store remaining cake covered in an airtight container for up to several days. For best results, press plastic wrap against exposed cake layers to retain freshness.


Serves roughly 10, yields 1: 4 layer 8-inch cake.
An original recipe from Baked by Rachel


Calories: 794kcal, Carbohydrates: 130g, Protein: 5g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 425mg, Potassium: 192mg, Fiber: 2g, Sugar: 100g, Vitamin A: 901IU, Vitamin C: 0.01mg, Calcium: 152mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cake, Chocolate, S'more

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Collage image of s'more layer cake.

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