S’mores Sheet Cake
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Nothing says summer like s’mores, and this S’mores Sheet Cake brings all the toasty marshmallow, melty chocolate, and graham cracker flavors together in one simple bake. With a cinnamon-spiced cake, rich chocolate ganache, and toasted marshmallow topping, it’s the perfect nostalgic treat for parties, BBQs, or anytime you want those classic campfire flavors—no campfire required!
Why This S’mores Cake Is A Must-Try
- All the s’mores flavors in cake form – No need to build individual s’mores.
- A crowd-pleaser – Perfect for feeding a group, this sheet cake delivers big s’mores flavor in each slice.
- Easy – Simple to prepare with three easy layers.
- Make ahead-friendly – Bake the cake ahead of time to make party prep even easier.
- Customizable – Swap out the bittersweet chocolate for semi-sweet or milk chocolate or add extra toppings like graham cracker crumbs and chocolate or caramel drizzle.
3 Parts To This S’mores Sheet Cake
- Cinnamon Cake
- Chocolate Ganache
- Homemade Marshmallow
You’ll find the full list of ingredients and recipe in the recipe card below.
You’ll need these ingredients for the cake, ganache, and marshmallow topping.
An Overview
The cake: Combine the dry ingredients. Whisk the eggs, milk and vanilla together and pour over the dry ingredients. Whisk until combined. Slowly stir the butter in. Pour the batter into your prepared pan and bake.
The ganache: While there are other ways to do this, we are going to take the simplest route. Combine the chocolate and cream in a microwave-safe bowl. Heat in 15 second increments, stirring the mixture after each, until it is smooth and creamy. Once there, cover it and refrigerate until it thickens to a spreading consistency.
The marshmallow: The marshmallow is a little more complicated, so we’ve included extra pictures to help you through the process. You really need to use a stand mixer for this. Combine the gelatin and water in the mixer bowl to allow the gelatin to dissolve. Cook the water, sugar, salt, and corn syrup to 240℉/116℃. Turn the mixer on medium-low speed and slowly pour the hot syrup over the gelatin. Increase speed to high and beat until the syrup thickens to a marshmallowy consistency.
Assembling This Cake
…is as easy as 1, 2, 3.
- Turn the cooled cake out of the pan.
- Spread the ganache on top of the cake.
- Spread the marshmallow on top of the ganache and brown it with a kitchen torch.
Craving More S’mores?
When you make this S’mores Sheet Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
S’Mores Sheet Cake
Ingredients
Cinnamon Cake
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 Tablespoon ground cinnamon
- 3 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ¾ cup unsalted butter, melted
Chocolate Ganache
- 1 cup bittersweet chocolate chips
- 1 cup heavy cream
Marshmallow Topping
- 3¾ teaspoons unflavored gelatin
- ½ cup water, divided
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- ½ cup corn syrup
- 1½ teaspoons vanilla extract
Instructions
Cinnamon Cake
- Heat oven to 350℉/177℃.
- Spray an 8-inch x 12-inch pan with baking spray. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Set aside.
- Beat eggs, milk, and vanilla together.
- Add wet ingredients to dry ingredients.
- Whisk to combine.
- Stir in melted butter.
- Pour into prepared pan and bake for about 25 minutes, until cake tests done.
Ganache
- Combine chocolate and cream in a microwave safe bowl.
- Heat in 15 second increments, stirring after each, until chocolate is melted and mixture is smooth.
- Cover ganache with a piece of plastic wrap touching the chocolate to prevent skimming.
- Place in refrigerator for 20-30 minutes, or until it thickens.
Marshmallow Topping
- Combine gelatin and ¼ cup water in the bowl of a stand mixer.
- In a saucepan, combine remaining ¼ cup water, sugar, salt, and corn syrup.
- Cook over medium heat until sugar dissolves, stirring continually.
- Once sugar has dissolved, stop stirring.
- Brush the sides of the pan down with a pastry brush dipped in warm water.
- Allow to cook, without stirring, to 240℉/116℃ on a candy thermometer.
- Remove from heat.
- With mixer running at low speed, slowly pour in syrup.
- Continue beating for 5 – 10 minutes, until thickened but still soft.
Assembly
- Spread chocolate ganache on top of cooled cake.
- Let sit for about 5 minutes, until firm.
- Spread marshmallow topping on cake.
- Using a kitchen torch, toast the marshmallow topping.
Notes + Tips!
- Store-bought marshmallow fluff works if you’re short on time, but homemade is fluffier and easier to spread.
- Swap dark chocolate for milk or semi-sweet, depending on your preference.
- You can make the cake ahead of time, but it’s best to make the ganache and marshmallow topping fresh for assembly.
- If the marshmallow fluff becomes difficult to cut, lightly heat it with a kitchen torch before serving to soften it again.
- Make sure not to over mix the cake batter!
- You can make the ganache over a bain-marie (double boiler) or by heating the milk, pouring it over the chocolate, and letting it stand for a few minutes before stirring.
- The ganache needs to still be spreadable when you remove it from the refrigerator.
- Store any leftovers in an airtight container. The cake can be stored in the fridge for up to 3 days.
- You can also store the cake base separately in the freezer and assemble it the day of serving.
Tools You May Need (affiliate links)
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Question: If you don’t have a blow torch to brown the marshmallow fluff, could you put it under the broiler?
Hi Joanne! This recipe was not written for a broiler because it would melt the ganache completely. You could definitely try adding the marshmallow on top of the cake and running it under the broiler and then adding the ganache on top! It’ll be messier, the ganache really won’t stick to the marshmallow, but it might work. I hope this helps. Let us know if we can do anything else! Xo, Caylie.