S’mores Cake

The first time I tried s’mores, I was around ten, camping under a sky crowded with stars. My brother and I clumsily roasted marshmallows until they were either rock hard or burnt to a crisp, then smashed them between chocolate squares and graham crackers. The taste—a mix of sweet, gooey, and slightly smoky—stuck with me. Years later, when I wanted that nostalgic flavor without braving a campfire in my backyard, I wondered: could I make a cake that captured the magic of s’mores?

It took a few tries, and yes, I burned the first marshmallow topping in the oven (the smell, though, was oddly comforting). But eventually, I landed on a recipe that brings the crunch of graham crackers, the richness of chocolate, and the pillowy softness of roasted marshmallows into one cake pan. Every bite now takes me straight back to that campsite, even if I’m in my kitchen in pajamas. And the best part? This cake is surprisingly simple to make, even for those who, like me at ten, sometimes struggle with melted marshmallows.

Questions You Might Be Wondering About

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I get a lot of questions whenever I share this cake, so let’s tackle them upfront.

• Can I make this ahead of time? Absolutely. It keeps well for a day or two at room temperature, and the flavors even meld together beautifully overnight. Just cover it loosely to keep the marshmallow layer soft.
• Do I have to roast the marshmallows? Not strictly, but the slight browning gives that signature s’mores flavor. If you skip this step, the cake is still delicious, but it won’t have the same toasty aroma.
• Can I use chocolate chips instead of a bar? Yes, but choose a semi-sweet or milk chocolate chip that melts well. Dark chocolate works, too, if you like a richer bite.
• Is this kid-friendly? Totally. You can skip any alcohol-based flavorings or coffee powders, and it still tastes incredible.
• Can I make it gluten-free or vegan? I’ve included substitutions below that work without sacrificing texture.

Thinking about these questions before starting makes the baking process smoother and removes a lot of stress.

Why This Cake Works

What makes a s’mores cake truly satisfying is balance. You need the buttery crunch of graham crackers, the creamy richness of chocolate, and the soft, almost cloud-like marshmallow topping. I love that this recipe doesn’t rely on complicated techniques. The cake base is moist and chocolatey, the layers are forgiving, and the topping browns perfectly under a simple broiler or kitchen torch.

Another key factor is texture. I sometimes make the mistake of overmixing the batter, which makes the cake dense. When you fold gently and keep an eye on the baking time, you get a light, tender crumb. And that marshmallow layer? It’s sweet but not cloying, giving the whole cake a nostalgic yet grown-up feel.

Ingredients in Context

When I shop for this cake, I like to think about the small details—they make a big difference.

• Graham crackers: Opt for the classic honey or cinnamon variety. I’ve tried chocolate graham crackers, but they can make the base too sweet.
• Chocolate: A bar of semi-sweet chocolate works best. I sometimes mix in a few squares of milk chocolate for a smoother, creamier flavor.
• Marshmallows: Mini marshmallows melt faster and give a more even topping. For a fun variation, try using a mix of mini and regular marshmallows for texture.
• Butter: Unsalted butter gives better control over the flavor, and browning it slightly can add a subtle nutty note.
• Flour, sugar, eggs, baking powder: Standard pantry items that combine to create a soft, moist cake. Make sure your flour is fresh for the best rise.

Substitutions can make this cake work for almost anyone. For a vegan version, swap butter for coconut oil, eggs for flax eggs, and use dairy-free chocolate and marshmallows. For gluten-free, a 1:1 baking flour blend works well, though the texture may be slightly different.

Step-by-Step Instructions

Here’s how I bring my s’mores dreams to life in the kitchen.

Cake Base:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch pan and line it with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating lightly.
4. Stir in vanilla, then gradually fold in the dry ingredients. Be gentle—you want a tender crumb, not a dense cake.
5. Melt chocolate over a double boiler and fold into the batter. Pour into the prepared pan.
6. Bake for 25–30 minutes, or until a toothpick comes out mostly clean (a few crumbs are fine). Let it cool slightly.

Topping:

1. Sprinkle a generous layer of mini marshmallows over the cooled cake.
2. Broil in the oven for 2–4 minutes until marshmallows puff and turn golden. Watch carefully—they can go from perfect to burnt quickly.
3. Let it cool for a few minutes before slicing.

The aroma at this stage is magical—sweet chocolate mingled with toasted marshmallow. Even before tasting, it’s a memory trigger.

How to Serve and Present Your S’mores Cake

One of the things I love about this cake is its versatility. It’s perfect for casual family nights, birthday parties, or even a cozy winter treat. I often slice it into small squares for a dessert platter, letting the gooey marshmallows peek through on top.

For a little extra flair, sprinkle crushed graham crackers or a few chocolate shavings on the top before serving. A scoop of vanilla ice cream on the side takes it to the next level, turning a simple slice into a decadent treat. I’ve also served it warm with a drizzle of chocolate sauce for guests, and the reactions are always the same: wide eyes, smiles, and the occasional “wow, this tastes like camping!”

If you want to make it more festive, consider layering the cake in a trifle dish with marshmallow fluff or chocolate pudding between layers—it’s a showstopper for holiday parties.

Pro Notes and Mistakes to Avoid

Over the years, I’ve learned a few tricks to make this cake turn out perfectly every time:

• Don’t overbake the cake: It continues to cook slightly while cooling. Pull it out just as a toothpick comes out mostly clean.
• Watch the marshmallows: Under the broiler, they go from lightly golden to burnt in seconds. Stay close and use the oven light to monitor them.
• Use quality chocolate: A good semi-sweet chocolate bar melts smoothly and balances the marshmallow sweetness. Chocolate chips are fine, but bars give a creamier texture.
• Cool slightly before topping: Adding marshmallows to a cake that’s too hot can make them melt into a sticky mess. Let it rest for 10–15 minutes.

The first time I tried rushing the marshmallow step, they collapsed and oozed off the sides. Now I always wait just enough, and the result is fluffy, slightly toasted perfection.

Storage and Make-Ahead Tips

This cake is surprisingly forgiving:

• Room temperature: Cover loosely with foil or plastic wrap, and it will stay fresh for 1–2 days.
• Refrigerator: Store in an airtight container for up to 4 days. Let it come to room temperature before serving to soften the marshmallow layer.
• Freezing: Slice into individual squares, wrap tightly in plastic, and freeze for up to 3 months. Thaw at room temperature and, if you like, give a quick broil to revive the marshmallow topping.

I often make it a day ahead for gatherings—the flavors deepen, and the chocolate and graham cracker layers meld beautifully.

FAQs

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend. The texture is slightly different but still moist and chocolatey.

Can I make it vegan?
Absolutely. Substitute eggs with flax eggs, butter with coconut oil, and use dairy-free chocolate and marshmallows. The flavor is just as indulgent.

What if I don’t have a broiler?
You can toast marshmallows individually on a skewer over a stovetop flame, then place them on top. Alternatively, lightly bake at 400°F (205°C) for 3–5 minutes until golden.

Can I use a different pan size?
Yes. An 8×8-inch pan is ideal, but a 9×9-inch pan works too; just reduce baking time slightly.

How do I keep the marshmallows from sticking to the knife?
Run a sharp knife under hot water and wipe it dry before slicing. Repeat as needed.

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