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S'mores Cake Roll
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins

This S'mores Swiss Roll is filled with marshmallow fluff, sprinkled with crunchy graham crackers, and covered in chocolate ganache for a sweet, camping-inspired treat! 

Course: Dessert
Chocolate Sponge Cake
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 eggs separated
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 2 Tbsp water
Chocolate Ganache
  • 8 oz. (~250 mL) heavy cream (whipping cream)
  • 8 oz. (~250 mg) semi-sweet baking chocolate finely chopped
Additional Toppings
  • 7 oz. marshmallow fluff (about one small jar)
  • 4-5 graham crackers crumbled
Chocolate Sponge Cake
  1. Heat the oven to 350*F

  2. Line baking sheet with parchment paper. The baking sheet should have sides, but deep sides are not necessary. 

  3. Combine dry ingredients in a bowl: flour, cocoa powder, baking powder and salt. 

  4. With a mixer with a whisk attachment, beat the egg whites in a separate bowl until foamy. Turn the speed up to high, and gradually add half the sugar. Stop to scrape the sides if necessary. Beat until stiff peaks form. 

  5. Beat the egg yolks in a third bowl until they are thick, then add the rest of the sugar and vanilla.

  6. Add the dry ingredients to the egg yolk mixture a bit at a time, folding them in. Then fold in the stiff egg whites. Pour mixture into parchment-lined baking sheet and make sure it gets into all the corners and is smooth and even. 

  7. Bake for 12-15 minutes, a toothpick should come out clean. Pull out of the oven and immediately flip upside down onto a clean towel or parchment paper. (Towel is better for the heat on your hands!). Gently pull the parchment paper away from the top of the cake.

  8. Gently roll the towel with the cake inside while it is still hot. Go slowly and carefully so that the cake doesn't tear. Set aside to cool completely, about 30-45 minutes

Chocolate Ganache (don't start this until you're ready to assemble the cake!)
  1. In a pot on the stove, heat the cream until it is steaming. Do not let boil! Pour over chopped chocolate in a heat proof bowl, and mix until smooth. Set aside. IF the mixture cools too much and you're unable to pour it smoothly, just pop it back on the stove or in the microwave until it warms up. 

Assembly (see photos above!)
  1. Once the cake is completely cool, unroll it from the towel. You'll notice that it tries to keep its shape! This is a good thing. 

  2. Spread the marshmallow fluff all over the inside of the roll. Keep it at least half an inch from the edge, or else it will spill out over time. Dust with graham crackers and drizzle with chocolate ganache. 

  3. Gently and slowly roll the cake back up, it should do so quite easily. Cover with the remaining chocolate ganache, and top with more graham crackers, toasted marshmallows, whatever you would like!

Recipe Notes

The Chocolate Sponge Cake recipe has been modified from Chef In Training's Chocolate Cream Roll recipe found here.

This cake should be made the same day or night before you serve it. The marshmallow fluff (at least the Kraft brand), will ooze over time! The ganache should help seal the ends, but not always. Additionally, the graham crackers in the roll will soften over time, so if you want them to really CRUNCH, then make it the same day.