Cake slice with chocolate chips and frosting.

S’mores Bundt Cake

08/31/2025 | Bonia Bakery |

Some desserts just don’t need much of an introduction, and this S’mores Bundt Cake is one of them. Imagine everything you love about the classic campfire treat—graham crackers, melty chocolate, and toasted marshmallow—layered into a rich, gooey, absolutely irresistible cake. It’s indulgent, nostalgic, and guaranteed to win over a crowd.

The cake itself is tender and full of graham cracker flavor, studded with chocolate chips for that molten, melty bite in every slice. A glossy chocolate ganache takes it over the top, and the crowning glory is a swirl of homemade marshmallow frosting, torched until golden and toasty. It’s the kind of dessert that makes you feel like a kid again, only upgraded into something worthy of a centerpiece.

Whether you’re baking it for a party, a family gathering, or simply because you want something fun and delicious, this S’mores Bundt Cake is a true showstopper. One slice in, and you’ll see why it’s destined to become a favorite.

S’mores Bundt Cake

Cake

  • 4 eggs
  • ¾ cup avocado oil
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1 cup graham cracker crumbs
  • 1 cup sugar
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • 1 cup chocolate chips

Ganache

  • 4 oz dark chocolate, chopped
  • 6 tbsp heavy cream

Marshmallow Frosting

  • 2 egg whites
  • ½ cup sugar
  • Pinch kosher salt

Directions

  1. Make the cake batter: Whisk eggs, oil, milk, and vanilla until smooth. Add sugar. Mix in flour, graham cracker crumbs, baking powder, and salt until fully combined. Fold in chocolate chips.
  2. Bake: Pour into a greased bundt pan. Bake at 350°F for 50 minutes, or until a tester comes out clean. Let cool for 10 minutes in the pan, then invert onto a rack to cool completely.
  3. Make the ganache: Heat cream until simmering, then pour over chopped chocolate. Let sit 5 minutes, then whisk smooth. Cool slightly, then pour over the cake. Chill in the fridge for 30–45 minutes to set.
  4. Make the marshmallow frosting: In a stand mixer bowl, whisk egg whites, sugar, and salt. Place the bowl over a pot of simmering water (without touching the water). Heat to 120°F or until hot to the touch, whisking often.
  5. Whip until glossy: Transfer to the mixer and beat on high until thick, fluffy, and glossy.
  6. Finish: Spoon the marshmallow fluff over the ganache and use a kitchen torch to toast until golden brown.