S’moreo Cake with Toasted Marshmallow Oreo Filling
A summer favorite with a twist! My new S’moreo Cake uses Oreo cookies in place of graham crackers to create a chocolate lover’s dream cake. This S’moreo Cake is filled with chocolate cake layers, toasted marshmallow Oreo filling, chocolate ganache and chocolate cream cheese buttercream. It’s a must-make as you wrap up summer!
What is a S’moreo?
First thing’s first: what is a S’moreo?
A S’moreo is a variation of a S’more! Instead of using graham crackers to sandwich chocolate and marshmallow, you’re using an Oreo.
S’moreo Cake
So what’s in my S’moreo Cake? This cake is layered with my favorite dark chocolate cake layers, toasted marshmallow Oreo filling, chocolate ganache, and chocolate cream cheese buttercream. On top, we slather the cake with more chocolate ganache, more buttercream, and mini marshmallows. Sounds pretty incredibly, right? It is! I know you chocolate lovers are going to be in heaven!
The Best Chocolate Cake
It’s a big claim to call something “the best,” but I stand by this one more than any other claim I’ll ever make. This chocolate cake recipe truly is the best. Thanks to the rich, dark chocolate and loads of liquid in the recipe, this cake is moist, flavorful, and utterly decadent.
IMPORTANT: good quality cocoa powder makes a HUGE difference in the flavor and texture of your chocolate cakes. We want to use a cocoa powder that has high fat content. I always recommend Cacao Barry Extra Brute Cocoa Powder. It’s the best of the best.
NOTE: this batter is “runny,” so don’t let the consistency of the batter stress you out. It will bake beautifully and taste ultra moist.
Toasted Marshmallow Oreo Filling
This toasted marshmallow Oreo filling is nothing short of scrumptious! For this recipe, you’ll want to line a baking sheet with parchment paper. Then, make sure you spray the parchment paper with nonstick spray. As the marshmallows start to cook under your broiler, they will stick to the parchment if it’s not sprayed with nonstick spray.
Keep your eyes on the marshmallows as you’re toasting them. They’ll brown quickly. We want a little golden brown, but not burnt. Burnt marshmallows will get hard and will make it difficult to blend into the filling.
Feel free to use regular Oreos or double stuffed, just make sure you don’t scrape the filling out. Just chop the Oreos and throw them into the filling.
Chocolate Cream Cheese Buttercream
To finish off this S’moreo Cake, we’re making my Chocolate Cream Cheese Buttercream from my Red Velvet Cookie Cake. This is easily one of my FAVORITE buttercreams and I know will make it on your top list too. I love the balance of the bittersweet chocolate with the tangy cream cheese.
How to Make the Best Buttercream Frosting
For this silky, smooth and incredibly delicious buttercream frosting, you’ll want to make sure you follow the steps written in THIS blog post. I’d even bookmark that page to come back to as you’re mastering the art of buttercream.
The quick tips:
- Use slightly cold butter
- Sift the powdered sugar
- Create a ganache with the heavy whipping cream and chocolate
- Beat on a medium-high speed for several minutes
- Stir by hand to push out the air pockets at the end.
Other Chocolate Cakes You’ll Love
- Ultimate S’mores Cake
- Oreo Cake
- Peanut Butter S’mores Cake
- Peanut Butter Oreo Cake
- Classic Chocolate Cake
S’moreo Cake
Ingredients
FOR THE CAKE
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cups (88.5 g) dark cocoa powder
- 2 teaspoons (8 g) baking soda
- 3/4 teaspoon (3 g) baking powder
- 1 teaspoon (6 g) salt
- 1 cup (240 g) buttermilk, at room temperature
- 1 cup (236.6 g) hot water or coffee
- 1/2 cup (109 g) vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon (4.2 g) pure vanilla extract
FOR THE MARSHMALLOW FILLING
- 24 large white marshmallows
- 1 cup (125 g) powdered sugar, measured and then sifted
- 1 cup (226 g) unsalted butter ,at room temperature
- 1/2 teaspoon (2.1 g) pure vanilla extract
- 1 jar (200 g) marshmallow fluff
- 8 Oreos, crushed into small to medium size pieces
FOR THE GANACHE
- 1 cup (150 g) semi-sweet or dark chocolate chips
- 1/2 cup (115.5 g) heavy whipping cream
FOR THE BUTTERCREAM
- 1/4 cup (60 g) heavy whipping cream
- 8 oz (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly
- 1 1/2 cups (339 g) unsalted butter, slightly cold
- 5 cups (625 g) powdered sugar, measured and then sifted
- 8 oz cream cheese
- 1 teaspoon (4.2 g) pure vanilla extract
- Pinch of salt
- *This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.
Instructions
FOR THE CAKE
- Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
- Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, water, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
- Divide the batter between the three pans (about 16 ounces in each) and bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
- Wrap in plastic wrap and freeze until ready to use.
FOR THE MARSHMALLOW FILLING
- Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
- Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
- With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.
- Fold in the crushed Oreos
FOR THE GANACHE
- In a microwave safe bowl, pour the cream over the chocolate chips and heat for about 45-60 seconds. Stir, and if needed, heat for another 30 seconds to melt the chocolate chips completely. Let cool to room temperature before using.
FOR THE BUTTERCREAM
- Combine the heavy cream and the chocolate chips in a microwave safe bowl. Heat the mixture for a minute and stir to melt the chocolate chips to create a ganache. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for about 2 minutes on medium-high speed.
- Gradually add the chocolate ganache, scraping down the sides and bottom of the bowl as you go. Stir the mixture until smooth and silky.
- With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
- Before frosting the cake, use a wooden spoon to mix the frosting by hand to push out air bubbles and create a smooth and silky texture.
ASSEMBLY
- Level each chocolate cake layer, if needed, and then place the first cake layer, top side up, on a cake board.
- Spread about half of the marshmallow Oreo filling over the cake layer and then drizzle with the chocolate ganache.
- Repeat with second layer.
- Place the final cake layer, top side side down, on top and cover with a thin layer of the buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
- Finish frosting the cake with the remaining buttercream.
- For the drip, you’ll want to heat up an additional ¼ cup heavy cream, add it to the ganache and stir until the mixture is thinner, as seen above.
With cream cheese in the frosting, should the cake be stored in the fridge before serving, or can it sit out on the counter prior to serving?
If it’s same day you can keep it out.
Can u post like making a cookies and cream cake and I also have a question do you use fondant on your cakes that you make?
I do have a cookies and cream cake on the blog here. I think you’ll love it. I don’t really use fondant unless I’m adding a little design, but I don’t ever cover my cakes with it.
Yet another favorite of your cakes. Absolutely delicious!!! I made it for a staff meeting, which required it to sit out beforehand, so I subbed your amazing chocolate buttercream for the cream cheese based frosting called for in the recipe (I was worried the cream cheese frosting wouldn’t fare well. Would it have worked??). I brought a slice home and even my husband, who is not a “sweets guy,” told me to make it again.
The filling in this cake was amazing! The oreos didn’t get soggy and gave a nice crunchy texture to the cake. The cake was incredibly moist and had a good depth of chocolate flavor. A new favorite!
This recipe is SO GOOD. Eating the marshmallow filling was almost a religious experience😂. I made a few modifications to bump up the oreo and ganache presence. I layered in the marshmallow filling, placed a layer of milk soaked oreos on top, and poured ganache on top to fill all the holes between the oreos and level it out. No regrets. Thanks for sharing such a killer recipe!
Do we make a second batch of ganache, or only add part of it to the frosting?
It says to heat up more cream and add it to the ganache to thin it out, but won’t we have added it all to the buttercream?
Just kidding I just realized I need to work on my reading comprehension – 2 ganaches 🤣
How many people does this serve?
about 18
Could I use gluten free flour? Thanks!
Hi! I’m making this cake for my sons birthday and am wondering if I can make it ahead of time and how to properly store. Thanks!
Keep fully assembled, lightly wrapped in the freezer.
Do you think this would taste well using white chocolate buttercream and ganache?
I think that sounds so good! Can’t wait to hear what you think.
White chocolate was a success!! 🙂
Hi Courtney,
Can’t wait to make this one! I try to make as much as possible ahead of time so I can mostly focus on assembly & decoration on the day of, I’m wondering if the marshmallow filling will store in the freezer well?
Thanks so much for all the wonderful recipes!
I’m sorry I didn’t see this comment and it’s been forever since you asked, but yes you can freeze that filling 🙂
This cake is SO good! I made it in two, 9-inch pans (I need to get three 8-inch!) and it turned out perfectly. The filling had a great little crunch and added so much to the cake. I made it for my daughter’s 24th birthday and she loved it 🙂 Thank you! ps- we used the cream cheese buttercream and left the cake out on the counter for three days and it was still good
Hello, im going to try and make this amazing cake for my 8year olds birthday and wanted to ask how many is this cake for? Thank you
about 18-20 slices.