S'mores Layered Cake (Olive Oil Chocolate Cake Made with Kefir)


A moist chocolate cake layered with crunchy graham cracker crumbs, toasted marshmallows, and the fluffiest meringue frosting you'll ever taste... we are wrapping up this week's menu the best way we could think of... S'mores Layered Cake (Olive Oil Chocolate Cake Made with Lifeway Kefir).

S'mores Layered Cake (Olive Oil Chocolate Cake Made with Kefir)
S'mores Layered Cake (Olive Oil Chocolate Cake Made with Kefir)

Thank you Lifeway Kefir for sponsoring today's recipe! As always, opinions are my own.


Why bake with kefir?

If you've been around ABrightMoment for a while, then you may have heard me ranting about how much I love baking with kefir and farmer cheese, as a healthier alternative to buttermilk. It adds very similar richness, keeps cakes moist and fluffy, and is full of health benefits.

What makes Lifeway's Organic Whole Milk Kefir different from other brands?

  • USDA Certified Organic
  • Oregon Tilth Certified Organic
  • Lactose Intolerance Friendly
  • Gluten-Free
  • 12 Probiotic Cultures
  • No Added Sugar

PLUS, it's up to 99% lactose-free and gluten-free, keeping this cake light on the stomach for the summer season ahead of us! But of course, you can also never go wrong by simply adding this kefir to your smoothies with its tart and tangy cultured dairy taste.

Learn more or find a store near you by clicking here.

S'mores Layered Cake (Olive Oil Chocolate Cake Made with Kefir)
S'mores Layered Cake (Olive Oil Chocolate Cake Made with Kefir)

Where can I purchase Lifeway Kefir?

You can find a location near you by clicking here.

I usually find my at either Publix, Whole Foods, or Harris Teeter, if that helps any :)

How do I store chocolate cake?

I think this cake is actually even better the day after – making it perfect for prepping a day in advance! In this case, just cover and store at room temperature for 1-2 days, then refrigerate for up to 1 week. Same method goes for those tasty cake leftovers! 

Now, it’s time to grab our aprons and begin baking deliciousness!

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“The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord.” ~ Lamentations 3:25-26

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S'mores Layered Cake (Olive Oil Chocolate Cake Made with Kefir)



For the Chocolate Cake:

  • 1 cup Lifeway Kefir Organic Plain Whole Milk Kefir
  • 3 large Eggs (room temperature)
  • 1 1/2 cups Boiling Water
  • 1/2 cup Olive Oil
  • 1 tbsp. Vanilla Extract
  • 1 3/4 cup All Purpose Flour
  • 1 cup Cocoa Powder
  • 1/2 cup Granulated Cane Sugar
  • 1/4 cup Brown Sugar
  • 2 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt

For the Graham Layer:

  • 1 cup Graham Crackers, (crushed into fine crumbs)
  • 2 tbsp. Honey or Maple Syrup
  • 2 tbsp. Olive Oil

For the Meringue Frosting:

  • 6 large Egg Whites, (room temperature)
  • 2 cups Granulated Cane Sugar
  • 1/4 tsp Cream of Tartar
  • 1 tsp. Vanilla Extract


  1. Preheat oven to 350F. Lightly oil and line with parchment paper three 6" cake pans or two 8" cake pans.

For the Graham Layer:

  1. Mix together the honey, crushed graham cracker crumbs, and olive oil in a small bowl. Evenly distribute into the prepared cake pans, then press down like a graham cracker crust. Set aside.

For the Chocolate Cake:

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
  2. In a separate mixing bowl, beat the eggs, olive oil, and kefir on medium speed for 2 minutes, until creamy. Add in the vanilla extract.
  3. Working fast, pour the boiling hot water into the olive oil mixture to mix until well-combined, then gradually add in the flour mixture on low speed just until combined.
  4. Evenly distribute the batter over the graham cracker bottom in the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cakes cool in the pans.

For the Meringue Frosting:

  1. In a large mixing bowl over a double boiler, whisk together the egg whites, granulated cane sugar, and cream of tartar for 3-4 minutes, or until the sugar is completely dissolved.
  2. Transfer immediately to the stand mixer to whisk on medium high speed for 10-15 minutes, or until stiff peaks. Fold in the vanilla extract.
  3. To assemble, simply add 1/3-1/2 cup of the meringue frosting in between each layer. You can also melt chocolate to mix into the frosting for the outside layer, topping with roasted marshmallows. I recommend adding cake sticks to keep the layers from becoming uneven when frosting.

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