S’mores Cake
If you’re the kind of person who thinks s’mores should be enjoyed year-round, not just around a campfire, then this S’mores Cake is your kind of dessert. It’s got everything you love about the classic treat: gooey marshmallows, melty chocolate, and that nostalgic graham cracker flavor, all baked into one ridiculously good cake.
This is the kind of recipe you pull out when you want to impress a crowd or just treat yourself to something a little extra. It starts with a soft, graham cracker-infused base that bakes up golden and fluffy. Then comes the rich chocolate ganache—yes, ganache—followed by a layer of toasted mini marshmallows that gets all golden and bubbly under the broiler. Basically, it’s a campfire in cake form (minus the smoke and sticky fingers).
I made this cake for a bridal shower a few weekends ago. I cut the pieces extra small so everyone could have a taste. THERE WAS SO MUCH FOOD. I didn’t think it would get eaten as quickly as it did because there were so many amazing dishes to try. Everyone was raving about how good the cake was, and a few even asked for the recipe.
Whether you’re making it for a summer get-together or a cozy night in, this cake is pure comfort with a side of wow.
Why You’ll Love This Recipe
- Campfire vibes without the fire: Get all the gooey, chocolatey goodness of a classic s’more without leaving your kitchen.
- Perfect balance of textures: Soft, fluffy cake, silky ganache, and toasted marshmallows make every bite dreamy.
- Crowd-pleasing and nostalgic: This dessert brings out the kid in everyone and disappears fast at parties.
- Simple ingredients, big flavor: You probably have most of the ingredients on hand already.
- A showstopper finish: That broiled marshmallow topping looks just as good as it tastes.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Butter: Use unsalted butter to better control the salt in the final cake. Make sure to use softened butter.
- Brown sugar: Adds a deeper, caramel-like flavor that pairs perfectly with the graham crackers.
- Granulated sugar: Balances the brown sugar and gives the cake a light, tender crumb.
- Large eggs: Room temperature eggs mix more easily into the batter and help the cake rise.
- Vanilla extract: Enhances the overall sweetness and brings out that classic s’mores flavor.
- Graham crackers: These act like flour and give the cake its signature graham taste—crush them finely for the best texture.
- All-purpose flour: Just a little goes a long way to give structure without overpowering the graham cracker base.
- Baking powder: Gives the cake lift and lightness. Make sure it’s fresh!
- Mini marshmallows: They toast quickly, so keep a close eye when broiling.
- Semi-sweet chocolate: Chocolate chips work too, but chopped bars melt more smoothly.
- Heavy cream: Creates a silky ganache. Don’t substitute with milk—it won’t thicken the same way.
How to Make S’mores Cake
- Step One: Preheat the oven to 350°F. Grease and line a 9-inch square baking pan with parchment paper. Set aside.
- Step Two: In a large bowl, beat together the butter, brown sugar, and sugar with an electric mixer. Add the eggs, one at a time, continuing to beat. Add the vanilla and beat until combined.
- Step Three: In another bowl, stir together graham cracker crumbs, flour, and baking powder. Pour in the egg mixture and stir. Pour the cake batter into a greased baking pan. Bake for 35 minutes.
- Step Four: Add the chocolate and heavy cream to a small saucepan. Melt over low heat and whisk constantly. Once the chocolate melts, remove it immediately from the heat. Pour the mixture over the cooled cake.
- Step Five: Preheat the oven to broil on low heat. Top the chocolate with marshmallows. Broil for 30 seconds to 1 minute. Remove from the oven and let cool for 15 minutes at room temperature before transferring to the fridge to chill for 30 minutes.
What to Serve With It
- A scoop of vanilla ice cream: The cool creaminess pairs perfectly with the warm, gooey cake.
- Fresh berries: Strawberries or raspberries add a pop of color and a tart contrast to all the sweetness.
- Hot coffee or a cold glass of milk: Classic pairings that help balance the richness.
- A drizzle of chocolate or caramel sauce: If you feel extra indulgent.
Variations and Substitutions
- Use milk or dark chocolate: Swap the semi-sweet chocolate for whatever you love best. Milk chocolate will be sweeter, while dark adds a rich, slightly bitter edge.
- Try marshmallow fluff: Don’t have mini marshmallows? Swirl in marshmallow fluff after the ganache sets for a gooey twist.
- Make it gluten-free: Use gluten-free graham crackers and a 1:1 gluten-free flour blend.
- Add peanut butter: Drizzle some over the graham cracker base before baking or swirl into the ganache for a Reese’s-inspired version.
- Switch up the pan: Bake in a round pan or even individual ramekins for personal-size treats—just adjust the baking time.
- Skip the broiler: If you’re nervous about broiling, use a kitchen torch to toast the marshmallows instead.
- Top with buttercream: Not a ganache fan? Frost the cooled cake with a chocolate buttercream or marshmallow buttercream for a more traditional cake feel.
- Add cocoa powder to the batter: For a richer, more chocolate-forward cake, mix 2 to 3 tablespoons of unsweetened cocoa powder into the dry ingredients.
Storage Instructions
- Reheating: Enjoy chilled or bring to room temp. If you want it warm, heat individual slices in the microwave for about 10–15 seconds (but be careful—the marshmallows can melt quickly).
- Room Temperature: Store the cake (without marshmallows) covered at room temp for up to 2 days. Once the marshmallows are toasted, it’s best kept chilled.
- Refrigerator: Keep leftovers in an airtight container in the fridge for up to 5 days. The marshmallows may lose some of their softness, but will still taste great.
- Freezer: You can freeze the cake without the ganache and marshmallow topping. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then finish with the topping, before serving.
Recipe Tips and Tricks
- Line your pan with parchment paper: It makes cleanup easier and helps lift the cake out for slicing.
- Don’t overbake the cake: Check it at 35 minutes with a toothpick. It should come out with a few moist crumbs, not totally clean.
- Use finely crushed graham crackers: The finer the crumbs, the smoother your cake texture. A food processor works great for this.
- Chop your chocolate: If you’re not using chips, chop the chocolate into small, even pieces so it melts evenly with the cream.
- Watch the broiler like a hawk: Marshmallows can go from golden to burnt in seconds. Don’t walk away!
- Let it cool fully before chilling: This helps set the ganache and keeps condensation from forming on top.
- Use a sharp knife for slicing: For cleaner cuts, wipe the knife between slices.
S’mores Inspired Recipes
- S’mores Puppy Chow
- Indoor S’mores
- S’mores Cupcake
- S’mores Pizza
- S’mores Ice Pops
- Strawberry S’mores
- S’mores Coffee Milkshake
You might also like Banana Boats and Marshmallow Pie.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
S’mores Cake
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- ½ cup unsalted butter
- ½ cup brown sugar
- ½ cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 6 graham crackers crushed
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 to 2 cups mini marshmallows
- 1 cup semi-sweet chocolate broken up into pieces
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F. Grease a 9-inch square baking pan and line with parchment paper. Set aside.
- In a large bowl, beat together with a mixer the butter, brown sugar and sugar. Add eggs, one at a time, continuing to beat. Add in vanilla and beat until combined.
- In another bowl, stir together graham cracker crumbs, flour and baking powder. Pour in egg mixture and stir. Pour mixture into greased baking pan. Bake for 35 minutes.
- Add the chocolate and heavy cream to a small saucepan. Melt over low heat, stirring constantly. Remove immediately from heat once chocolate melts. Pour over top of the cooled cake.
- Preheat oven to broil on low heat. Top chocolate with marshmallows. Broil for 30 seconds to 1 minute. Remove from oven and let cool 15 minutes at room temperature before transferring to the fridge to chill for 30 minutes.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
I’d love to see it! Make sure to share it on your favorite social platform.
Want Even More Recipes?
Join Moms Best Recipes to find more delicious family recipes.
free ebook!
The Best of Simply Stacie
When you subscribe to the newsletter for the latest updates!
Stacie, my husband found the addition of marshmallows was too sweet. I substituted with fresh fruit and it was delicious. My friend who is a baker liked the density of the cake and thought this was a winner.
Stacie; salted or unsalted butter?
I normally use salted butter.
Stacie if I want to take this dessert to a cottage gathering with 13 people will one cake serve this # of people? Second, can I make this ahead of time, freeze and thaw out on the day at room temperature?
Barb
Hi Barb, For that many people, I’d want to do two cakes just to be on the safe side. You could try with one cake but their pieces would be very small.
Yes, you can freeze it and thaw it out!
Thanks Stacie; Another question. I have purchased a bag of Teddy Grahams. How many mini cookies would equal the graham cracker requirement? Is this an OK choice?
Yes, you’ll be crushing them up. Aim for about 1.5 cups of the crackers crushed.
Just confirming the flour ratio! Should it be one and a half cups (1 & 1/2 cups) of flour, instead of only 1/2 cup flour? The flour ratio seems low compared to the butter and sugars? Just double checking!
Hi Lilly,
Thanks for checking! Yes, it’s correct. I use the crushed graham crackers with the flour so that factors in there as well.
Hello,
How must we store this cake? At room temp or in the fridge? Thank you.
I stored mine at room temp.
Oh my yumminess, scrumptious is the only word that comes to mind right now. Pinned to try later
Your Smores Cake looks delicious! Thanks so much for sharing with us at Full Plate Thursday and sure hope you are having a great week!
Miz Helen
This is the perfect summer cake! Looks so delicious with those gooey, toasted marshmallows!
Wow, I really hope I can find the ingredients down here in Costa Rica. I want to make this. It’s brilliant. I’ve never thought about making a smores cake but that sounds so delicious!
When you said 6 graham crackers, did you mean 6 squares or 6 rectangles?
The full rectangle cracker.
Oh, what a yummy cake! Thanks a lot for sharing the recipe!
xx from Bavaria/Germany, Rena
http://www.dressedwithsoul.com