Smores Cake Recipe

Introduction

Indulge in the nostalgic flavors of a classic campfire treat with this delightful S’mores Cake. Combining a buttery graham cracker crust, rich melted chocolate, and fluffy marshmallow topping, this cake offers all the fun of s’mores in a convenient baked form.

Ingredients

• 1 cup unsalted butter (softened)
• 1/2 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 2/3 cups flour
• 3/4 teaspoon kosher salt
• 1 1/2 cups graham cracker crumbs
• 4 XL Hershey bars (4.4 ounce size)
• 16 ounces marshmallow fluff

Instructions

1. Step 1: Preheat your oven to 350°F. In a large mixing bowl, beat the softened butter with both sugars until creamy and well combined. Add the eggs and vanilla extract, then beat the mixture until light and fluffy.
2. Step 2: In a separate bowl, whisk together the flour, kosher salt, and graham cracker crumbs. Gradually add the dry ingredients to the butter mixture, stirring until fully incorporated.
3. Step 3: Divide the dough in half. Press one half evenly into a greased 9×13-inch baking dish, forming the cake base.
4. Step 4: Lay 3 whole Hershey bars side by side over the dough. Cut the remaining chocolate bar into 4 lengthwise strips and place these strips in the gaps around the whole bars to cover the surface evenly.
5. Step 5: Spread the marshmallow fluff evenly over the top of the chocolate layer, covering it completely.
6. Step 6: Crumble the remaining dough into small pieces and sprinkle them over the marshmallow fluff. Gently pat the crumbs down to create a loose topping.
7. Step 7: Bake the assembled cake in the center of the preheated oven, uncovered, for 30 to 35 minutes or until the top is golden brown and puffed.

Tips & Variations

• Use a mix of dark and milk chocolate bars for a richer flavor contrast.
• If marshmallow fluff is unavailable, mini marshmallows can be used, sprinkled evenly over the chocolate layer.
• For an extra gooey texture, slightly underbake the cake by a few minutes, keeping an eye on the top browning.
• Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced twist.

Storage

Store any leftover s’mores cake in an airtight container at room temperature for up to 3 days. To keep the marshmallow topping soft, avoid refrigerating. Reheat individual slices in the microwave for about 10-15 seconds to melt the chocolate and soften the cake before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare and assemble the cake a day ahead, then refrigerate it uncovered. Bake it fresh on the day you plan to serve for the best texture and flavor.

What can I substitute for graham cracker crumbs?

If graham cracker crumbs are unavailable, crushed digestive biscuits or vanilla wafers make excellent alternatives, providing a similar texture and sweetness.

Smores Cake Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

This indulgent S’mores Cake combines the nostalgic flavors of classic campfire treats into a delicious baked dessert. Layers of graham cracker-infused cake, rich Hershey’s chocolate bars, and fluffy marshmallow topping come together to create a gooey, golden-brown treat perfect for any occasion.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Base

• 1 cup unsalted butter (softened)
• 1/2 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 2/3 cups all-purpose flour
• 3/4 teaspoon kosher salt
• 1 1/2 cups graham cracker crumbs

Chocolate Layer

• 4 XL Hershey bars (4.4 ounce size)

Marshmallow Topping

• 16 ounces marshmallow fluff

Instructions

1. Prepare the Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened butter with both the brown and granulated sugars until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the pure vanilla extract thoroughly.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and graham cracker crumbs. Gradually add this dry mixture to the butter and sugar mixture, mixing until all ingredients are well combined and form a dough.
3. Form the Base Layer: Divide the dough into two equal parts. Press one half firmly and evenly into the bottom of a greased 9×13-inch baking dish to form the cake base.
4. Add Chocolate Layer: Place 3 whole Hershey bars side by side over the dough base. Take the remaining chocolate bar and cut it into four long strips. Arrange these strips in the spaces around the whole bars to fill the baking dish evenly with chocolate.
5. Apply Marshmallow Topping: Spread the entire 16-ounce marshmallow fluff evenly over the chocolate layer, making sure to cover all bars completely.
6. Top with Remaining Dough: Crumble the remaining half of the dough into small pieces and sprinkle them evenly over the marshmallow fluff. Gently pat down the crumbled dough to ensure it adheres and distributes evenly.
7. Bake the Cake: Place the baking dish uncovered on the center rack of the preheated oven. Bake for 30 to 35 minutes, or until the top is golden brown, puffed, and the marshmallow is slightly toasted.

Notes

• Ensure the butter is softened to room temperature for easier mixing and a smoother batter.
• Use a greased or parchment-lined baking dish to prevent sticking and facilitate serving.
• Keep an eye on the cake during baking to avoid over-browning the marshmallow topping.
• Allow the cake to cool for at least 15 minutes before slicing to help the layers set.
• For an extra gooey effect, serve slightly warm with a scoop of vanilla ice cream.

Keywords: S’mores Cake, Chocolate Marshmallow Dessert, Graham Cracker Cake, Hershey’s Cake, Campfire Inspired Dessert