Chocolate S’mores Rice Krispies Cake

If you put something like chocolate cake, chocolate coated rice krispies and toasted marshmallow together, what would you call it? I’d call it SCREAMING FUNNNNNNNNNNNNNNNNNNNNNN!!!!!

Inspired by Jamie Oliver’s chocolate celebration cake recipe in his “Jamie’s Comfort Food” cookbook, I replaced the traditional s’mores ingredient of graham crackers with rice krispies. Chocolate coated rice krispies because we have some chocoholics in the house. By the way, I know it’s hard, but you have to control yourself not to eat that thing alone!

One amazing thing about this cake is that it’s really easy to assemble. Spread the rice krispies on top of each chocolate cake layer, then sandwich the three cake layers with the marshmallow frosting, and finish it with the fun part – toasting the frosting. And without any special skills, you’ve created a showstopper! Also the cake tastes incredibly amazing thanks to the wonderful texture from the combination of the soft cake, crunchy rice krispies and the toasty marshmallow.

It’s important to spread the chocolate rice krispies on each cake layer before stacking. If you spread the rice krispies after the cake is placed on top of the frosting, it will be too much moving for the cake layer as it’s literally floating on the airy frosting.

Ingredients (one 5-inch cake):
Chocolate Cake
1 1/2 cup cake flour
1 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup boiling water
6 tablespoons unsweetened cocoa powder
1 1/2 sticks unsalted butter, softened
1 cup packed light brown sugar
2 large eggs, room temperature
1/2 cup buttermilk, room temperature
1/2 tablespoon vanilla extract
Chocolate Rice Krispies Layer
3/4 cup dark chocolate chips
2 tablespoons unsalted butter
2 cups rice krispies
Marshmallow Frosting
1/4 cup granulated sugar
2 large egg whites
1 tablespoon water

Preheat oven to 350F. Grease three 5-inch cake pans and line the bottoms with parchment paper.
To prepare chocolate cake, in a large bowl, whisk the flour, baking powder, baking soda and salt.
In another bowl, whisk the boiling water and cocoa powder until smooth.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.
Reduce the speed to low and beat in half of the flour mixture, followed by the chocolate mixture. Beat in the remaining flour mixture until just incorporated.
Divide the batter and pour into the prepared cake pans. Bake 15 to 20 minutes or until a toothpick inserted into the cake comes out clean. Let cool completely.
For the rice krispies layer, melt chocolate and butter in a heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth. Let cool to room temperature. Then stir in rice krispies until evenly coated.
Divide the mixture onto the three cake layers and spread out evenly across the tops, going right to the edges.
To prepare frosting, combine sugar and egg whites in a large heatproof bowl. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until the mixture is hot to touch. Remove from heat, continue beating meringue until it becomes stiff and glossy.
To assemble the cake, place one chocolate cake layer on a serving plate, spread a thick layer of frosting on top. Repeat stacking two more times.
Using a kitchen torch, lightly brown the top and sides of the frosting.
Leave it at room temperature and serve the cake in the same day.


  1. This looks amazing!
    Can you please tell me is cake flour referring to self-raising flour?


    1. Thanks, Adelaide! No! Cake flour is not the same as self-raising flour. You could substitute cake flour with all-purpose flour. Just add 1 tablespoon cornstarch to each cup of all purpose flour.

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