"Give Me S'more" Cake Recipe
"Give Me S'more" Cake Recipe photo by Taste of Home
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"Give Me S'more" Cake Recipe

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Bring a yummy campfire favorite to your table minus the sticky marshmallow fingers. Kids and kids-at-heart will love this new take on the time-honored treat. —Katie Lemery, Cuddebackville, New York
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2-3/4 cups graham cracker crumbs
  • 3 teaspoons baking powder
  • 1 can (12 ounces) evaporated milk
  • 4 egg whites
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups miniature semisweet chocolate chips, divided

Nutritional Facts

1 slice: 483 calories, 23g fat (10g saturated fat), 72mg cholesterol, 309mg sodium, 65g carbohydrate (54g sugars, 2g fiber), 7g protein .


  1. Line bottoms of two greased 9-in. round baking pans with parchment paper; lightly coat paper with cooking spray. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cracker crumbs and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
  2. Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a large heavy saucepan, combine the egg whites, sugar and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
  4. Place a cake layer on a serving plate; spread with 2/3 cup frosting and sprinkle with half of chips. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining chips. Yield: 12 servings.
Originally published as "Give Me S'more" Cake in Taste of Home December/January 2010, p49

Reviews for "Give Me S'more" Cake

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tammycookblogsbooks 230851
Reviewed Aug. 7, 2015

"When I saw this recipe I thought that it was interesting that it did not have any flour. Since I like really s'mores I gave it a try. The cake's flavor is so good. I did not use the icing recipe. I baked the cake, then I cut marshmallows in half and put the sticky sides on top of the cake, covering the whole thing. I then added broken up chocolate bars on top of the marshmallows. I placed the whole thing back in the oven until the marshmallows started to brown."

jolexas 169008
Reviewed May. 4, 2014

"It DOES taste good, but it does not taste like a smore really. I read another reviewer say they would use the marshmellow spread instead of the frosting on here and I did that and I DO NOT recommend it. It drips endlessly. I would recommend a chocolate frosting instead of a marshmellow frosting. Perhaps you could use the marshmellow frosting recipe for the filling instead."

Sammy_G 188685
Reviewed Jan. 30, 2014

"Make sure you know what to expect! This is a grahm cracker FLAVORed cake... (not crunchy,etc)... a sponge-like cake.. I crushed the graham crackers up as small as I could so they would mix well/not leave any soggy chunks! .. I also used my own marshamllow recipe and in between the layers poked holes into the cake/poured some chocolate ganache over it for it to sink in a little ---- YUM!"

Spiffy64 211369
Reviewed Aug. 31, 2013

"We didn't really like this cake, the texture was that of soggy graham crackers. I'd rather just have the real thing around a campfire..."

caseymsmj 103034
Reviewed Aug. 20, 2012

"it was very different and I couldn't believe it didn't have any flour in it"

Joychick0558 103033
Reviewed Feb. 23, 2012

"I wanted to like this cake more than I did. I took a cue from some other reviews and I toasted the graham cracker crumbs on a cookie sheet in a 350 degree oven for 10 min, stirring a few times. I mixed half a large Hershey bar and stirred it into the frosting that I used in between the layers. It did taste more like a s'more than some of the other reviewers said their cake did. I just didn't like the flavor of the cake overall. I won't be making it again"

waston 128024
Reviewed Feb. 13, 2012

"This recipe has become a staple for me. I tweaked it a little to make it work as a cupcake recipe. I added 1/2 cup of all-purpose flour to make the cupcakes rise properly. I also frosted it with chocolate frosting and topped it with mini-marshmallows and a square of chocolate. I made it for our Cub Scout Blue and Gold banquet and had several people ask for the recipe. I am not a huge fan of cake but I LOVE this one."

Rednekbakr 187680
Reviewed Aug. 7, 2011

"This is an excellent cake. Made it for my neice on her birthday. The icing is a lil tricky. A candy thermometer is needed without question. Next time I make this cake I'm just going to use marshmallow fluff for icing. Wouldn't change anything else though."

JillAndLea 104835
Reviewed Aug. 3, 2011

"I was disappointed in this cake. The texture is odd and it didn't taste very good (and I LOVE s'mores). The icing was the best part, but given the time and effort required to make it, I won't be making it again."

littlelady88207 211368
Reviewed Jun. 7, 2011

"This cake is very sweet. I put the fudge in center but is not needed. The cake layers are very thin. Next time I will bake in 8in.pans The thicker layers should cut down on sweetness a little. Good cake!"

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