Decadent Peanut Butter S’mores Cake

Peanut Butter S’mores Cake – graham cracker cake layers with whipped peanut butter buttercream, toasted marshmallow filling, toasted graham crackers and chocolate ganache.

Peanut Butter S'mores Cake on a cake stand.

Decadent Peanut Butter S’mores Cake

Alright, peanut butter lovers! This cake is for you!

I made a Peanut Butter S’mores Cake YEARS ago for my sister’s birthday. It was basically my Ultimate S’mores Cake but with peanut butter buttercream instead of chocolate buttercream. It was delicious, but it wasn’t something that stood out on it’s own. I recently decided to rethink this cake and came up with a totally new version!

Slice of cake on a vintage cake plate.

Graham Cracker Cake Layers

  • The cake layers for this cake are my graham cracker cake layers from my Peanut Butter Graham Cake (another must-try if you love PB!). I love the hint of cinnamon these layers add to the cake.
  • I then used the chocolate ganache/drip, toasted marshmallow filling and toasted graham crackers from my Ultimate S’mores Cake.
  • And instead of chocolate buttercream, we’re using peanut butter!

So nothing is really new in this cake – just the combination of all these different elements. I think it’s so fun to play around with flavor combinations, and taking components from different cake recipes is the perfect way to try it out!

Woman holding a cake slice.

How to Cake It: The Perfect Drip

I know getting the perfect consistency for your drip can be tricky, so let’s talk about how to make the perfect drip!

Nail the cream to chocolate ratio

  • For dark chocolate or semi-sweet chocolate, you’ll need more cream than any other type of baking chip. I recommend you start with ¾ cup heavy cream for 1 cup of your chips. You may need to add an extra ¼ cup cream to make it a little thinner.
  • For any other type of baking chip, you’ll only need ¼ to ⅓ cup heavy cream for 1 cup of the chips.

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