S’mores Cake is an easy recipe for rich, chocolate graham cracker sheet cake topped with toasty marshmallows and melty chocolate!
S’mores are the perfect summer dessert! The combination of the toasty marshmallows, melty chocolate, and crispy graham crackers is so hard to beat!
So, I took that flavor profile and transformed the classic dessert into cake form. And this cake delivers!
The moist chocolate cake is topped with plenty of melty chocolate and toasty marshmallow goodness, which makes this the ultimate s’mores cake recipe!
Ingredient notes and substitutions
- All-purpose flour: It’s important to properly measure the flour. Weighing the flour is the most accurate way to measure it. You can also sift or stir it to break it up, lightly spoon it into the measuring cup, and level. Too much flour will give you a heavy, dry cake.
- Brown sugar: You can use either light brown sugar or dark brown sugar.
- Graham cracker crumbs: You can either use store-bought graham cracker crumbs or crush about 3 full sheets of graham crackers.
- Buttermilk: I like to use full-fat buttermilk in this cake. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Vegetable oil: Or a similar neutral oil.
- Semisweet chocolate chips: Feel free to use milk chocolate chips or dark chocolate chips if you prefer.
- Marshmallow crème: Marshmallow crème is also called marshmallow fluff.
- Marshmallows: I use large marshmallows, but mini marshmallows could also be used. If using smaller marshmallows, check on them sooner as they may toast more quickly.
How to make s’mores cake
Here you’ll find the step-by-step photos showing how to make the recipe. The full recipe is given below.
Step 1: Preheat oven to 350 F. Grease a 9×13-inch baking dish.
Step 2: In a large bowl, stir together flour, sugar, graham cracker crumbs, cocoa, baking powder, baking soda, and salt.
Step 3: Make a well in the center of the dry ingredients.
Step 4: Add buttermilk, oil, eggs, and vanilla.
Step 5: Stir the wet ingredients in just until combined.
Step 6: Add chocolate chips, and mix until just incorporated.
Step 7: Pour the cake batter into prepared baking pan.
Step 8: Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and let the cake cool for about 5 minutes.
Step 9: Once you remove the cake from the oven set it on a wire cooling rack, and turn the oven to “Broil”.
Step 10: Meanwhile, warm marshmallow crème until spreadable (about 30 seconds in the microwave).
Step 11: Pour crème evenly over cake, and gently spread with a rubber spatula in an even layer over the warm cake
Step 12: Place marshmallows evenly over the top of the cake.
Step 13: Sprinkle remaining chocolate chips in between marshmallows.
Step 14: Return cake to oven, and broil until marshmallows are puffed and golden brown. Watch carefully because the marshmallows can burn quickly.
Step 15: Remove from oven. Serve warm or at room temperature, sprinkling with extra graham cracker crumbs just before serving.
Recipe Tips!
- Lining the pan: If you need to remove the entire cake from the pan, line the cake pan with parchment paper.
- Toasting the marshmallows: You could also use a kitchen torch to toast the marshmallows instead of using the broiler. Just make sure you keep a close eye on the marshmallows while they’re broiling; they can go from toasted to charcoal in a flash.
- More chocolate! If you’d like more melty chocolate on top, you can use chopped chocolate bars in place of the chocolate chips.
- Poke cake: To make this cake a poke cake, simply poke holes in the cake with the handle of a wooden spoon while warm. Pour the marshmallow crème over the cake and smooth it into the holes. Continue with the recipe as-written.
Storage
Cover the cake with plastic wrap or place in an airtight container, and store any leftover cake, covered, at room temperature. The cake will keep for up to 3 days, but it is best eaten when freshly made.
More s’mores recipes!
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S’mores Cake
Ingredients
Chocolate Graham Cracker Cake
- 1 ½ cups all-purpose flour
- 1 cup brown sugar packed
- 1/2 cup graham cracker crumbs plus extra for sprinkling
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup semisweet chocolate chips
Topping
- 7 ounce container marshmallow crème
- 1/2 cup semisweet chocolate chips
- 10 ounce bag marshmallows
Instructions
Cake
- Preheat oven to 350 F. Grease a 9×13-inch baking dish.
- In a large bowl, stir together flour, sugar, graham cracker crumbs, cocoa, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients.
- Add buttermilk, oil, eggs, and vanilla.
- Stir until just combined.
- Add chocolate chips, and mix until just incorporated.
- Pour into prepared baking pan.
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven, and let the cake cool for about 5 minutes.
- Once you remove the cake from the oven, turn the oven to “Broil”.
Topping
- Meanwhile, warm marshmallow creme until spreadable (about 30 seconds in the microwave).
- Pour creme evenly over cake, and gently spread to cover the warm cake
- Place marshmallows evenly over the top of the cake.
- Sprinkle remaining chocolate chips in between marshmallows.
- Return cake to oven, and broil until marshmallows are puffed and golden. Watch carefully because the marshmallows can burn quickly.
- Remove from oven.
- Serve warm or at room temperature, sprinkling with extra graham cracker crumbs just before serving.
Notes
- All-purpose flour: It’s important to properly measure the flour. Weighing the flour is the most accurate way to measure it. You can also sift or stir it to break it up, lightly spoon it into the measuring cup, and level. Too much flour will give you a heavy, dry cake.
- Graham cracker crumbs: You can either use store-bought graham cracker crumbs or crush about 3 full sheets of graham crackers.
- Buttermilk: I like to use full-fat buttermilk in this cake. If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Marshmallow crème: Marshmallow crème is also called marshmallow fluff.
- Marshmallows: I use large marshmallows, but mini marshmallows could also be used. If using smaller marshmallows, check on them sooner as they may toast more quickly.
- Nutrition values are estimates.
Nutrition
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Originally published 6/14/13.
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Comments & Reviews
Heather says
Wow! These look seriously amazing. I can’t wait to try these out. I’ll have to bake them when the kids go to bed so that I don’t have to share : )
Kate says
Thanks!! I wish I could get away with that! I think my kids have cake radar. =)