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S’mores Cake Recipe

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4 from 9 reviews

This S’mores Cake is a delightful twist on the classic campfire treat, combining a rich chocolate graham cracker cake base with a gooey marshmallow and chocolate topping. Perfectly baked with a tender crumb and finished under the broiler to toast the marshmallows golden brown, this dessert offers a nostalgic flavor and a fun, indulgent treat for any occasion.

Ingredients

Chocolate Graham Cracker Cake

  • 1 ½ cups all-purpose flour
  • 1 cup packed brown sugar
  • ½ cup graham cracker crumbs, plus extra for sprinkling
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup semisweet chocolate chips

Topping

  • 7 ounce container marshmallow crème
  • ½ cup semisweet chocolate chips
  • 10 ounce bag marshmallows

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent the cake from sticking.
  2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, brown sugar, graham cracker crumbs, cocoa powder, baking powder, baking soda, and salt. Stir well to evenly distribute all dry ingredients.
  3. Add wet ingredients: Make a well in the center of the dry mixture. Pour in the buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Combine the batter: Stir the ingredients just until combined, making sure not to overmix to keep the cake tender.
  5. Fold in chocolate chips: Add the semisweet chocolate chips and gently incorporate them into the batter.
  6. Bake the cake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and prepare for topping: Remove the cake from the oven and let it cool for about 5 minutes. Then, set your oven to the broil setting.
  8. Warm marshmallow crème: Briefly warm the marshmallow crème in the microwave for about 30 seconds until spreadable.
  9. Spread topping: Evenly pour and gently spread the warmed marshmallow crème over the warm cake, covering it completely.
  10. Add marshmallows and chocolate chips: Distribute the marshmallows evenly on top of the marshmallow crème layer. Sprinkle the remaining semisweet chocolate chips in between the marshmallows.
  11. Broil to toast marshmallows: Return the cake to the oven and broil until the marshmallows puff up and become golden brown. Watch closely to prevent burning.
  12. Serve: Remove from the oven and serve the cake warm or at room temperature, sprinkling with additional graham cracker crumbs for extra texture and flavor.

Notes

  • Measuring Flour: For best results, measure the all-purpose flour accurately by weighing it. If using measuring cups, lightly spoon the flour into the cup and level off to avoid adding too much, which could make the cake dense and dry.
  • Graham Cracker Crumbs: Use store-bought graham cracker crumbs or crush about 3 full graham cracker sheets to make your own for a fresher taste.

Find it online: https://flavorspath.com/smores-cake-recipe/