Toasted Marshmallow Brown Butter S’mores Cake

If you love s’mores as much as I do, you’re going to fall head over heels for this cake. It’s layers of rich chocolate cake, brown butter toasted marshmallow frosting, gooey chocolate ganache, and toasted marshmallows on top. Basically, campfire magic in cake form, perfect for birthdays, celebrations, or just a cozy dessert at home.

What Makes This Cake Special

• Swapping the water in your chocolate cake mix for coffee gives the chocolate a deeper, richer flavor. Don’t worry, it won’t taste like coffee, just chocolate on another level.

• Brown butter frosting adds a nutty, caramel flavor that pairs perfectly with sweet marshmallow syrup.

• Chocolate ganache is smooth, glossy, and ties all the layers together.

• Toasted marshmallows bring that classic campfire vibe and make it extra fun to decorate.

Ingredients

For the Cake:

• 1 box Super Moist Dark Chocolate Cake Mix

• Replace the water with coffee

• Eggs & oil as listed on the box

For the Brown Butter Toasted Marshmallow Buttercream:

• 2 sticks (1 cup) unsalted butter

• 3–4 cups powdered sugar

• 2–3 tbsp toasted marshmallow syrup (adjust to taste)

• 2–3 tbsp heavy cream

For the Chocolate Ganache:

• 1 cup chocolate chips ( I used semi-sweet but you can use dark or milk chocolate)

• ½ cup hot heavy cream ( I normally microwave it for 1 minute on half power, or you can heat it on the stovetop until it bubbles, but doesn't scold)

Instructions

1. Prepare your cake mix according to the package, but replace the water with coffee. Bake and let the cakes cool completely.

2. Melt the butter in a skillet over medium heat, stirring often. It will foam and golden brown bits will form, that’s where the flavor is! Pour into a bowl and let it cool until solid.

3. Whip the cooled brown butter until creamy. Add the toasted marshmallow syrup, powdered sugar, and heavy cream. Adjust the consistency as needed until smooth and fluffy.

4. Pour hot heavy cream over chocolate chips in a small bowl, let sit 2–3 minutes, then stir until glossy.

5. Layer cake, frosting, ganache, and crushed graham crackers. Repeat for all layers (I used three).

6. Frost the outside with a thin crumb coat of buttercream. Add chocolate drips, toasted marshmallows, and graham cracker crumbs on top. Optional: lightly toast the marshmallows with a kitchen torch for extra campfire vibes.

Tips & Tricks

• Keep a close eye on brown butter as it can burn fast!

• Taste your frosting as you go and adjust sweetness if needed.

• Level your cakes with a serrated knife for even layers.

• Toast marshmallows carefully with a torch to avoid burning.

This cake is rich, indulgent, and nostalgic, and it’s so fun to make! Every bite has chocolate, marshmallow, and a little crunch from the graham crackers. I promise it’s just as fun to eat as it is to decorate.