Dessert

S’mores Cake Recipe

ByZoe Lane January 6, 2026January 6, 2026

Introduction

This s’mores cake brings the classic campfire treat indoors with layers of buttery graham cracker dough, rich chocolate, and fluffy marshmallow. It bakes up golden and gooey, making it a perfect dessert to share with family and friends.

The image shows a slice of two-layer dark chocolate cake with light brown creamy frosting between the layers and on top, decorated with crumbled cookie pieces on the top edge. The cake slice is placed on a white plate with a silver fork holding a small bite of the cake in the front. In the background, another cake slice on a white plate and part of the remaining cake on a white plate can be seen, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 all-purpose flour
3/4 teaspoon kosher salt
1 1/2 cups graham cracker crumbs
4 XL Hershey bars (4.4 ounce size each)
16 ounces marshmallow fluff

Instructions

Step 1: Preheat your oven to 350°F. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and well combined.
Step 2: Add the eggs one at a time along with the vanilla extract. Beat until the mixture is light and fluffy, usually a few minutes.
Step 3: In a separate bowl, whisk together the all-purpose flour, kosher salt, and graham cracker crumbs until evenly mixed.
Step 4: Gradually add the dry ingredients to the butter mixture and mix until a dough forms and is fully combined.
Step 5: Divide the dough in half. Press one half evenly into the bottom of a greased 9×13-inch baking dish to form the base layer.
Step 6: Arrange three whole Hershey bars side by side over the dough layer. Cut the remaining chocolate bar into four lengthwise strips and place these strips in the gaps around the bars to cover the surface fully.
Step 7: Spread the entire jar of marshmallow fluff evenly over the chocolate layer, covering it completely.
Step 8: Crumble the remaining half of the dough into small pieces and sprinkle them evenly over the marshmallow fluff. Gently pat down the crumbles to help them stick.
Step 9: Bake the cake uncovered on the center rack of the oven for 30 to 35 minutes, until the top turns golden brown and puffy.
Step 10: Allow the cake to cool completely before slicing into 16 pieces. Cooling helps the layers set for easier serving.

Tips & Variations

For extra gooeyness, gently press some mini marshmallows into the marshmallow fluff layer before adding the crumble topping.
Substitute semi-sweet chocolate bars if you prefer a less sweet chocolate layer.
Use a mix of crushed graham crackers and rolled oats in the dough for added texture.

Storage

Store leftover s’mores cake covered at room temperature for up to 3 days or refrigerate for up to one week. Reheat individual slices briefly in the microwave to soften the marshmallow layer before serving.