Description
This Smores Cake is a delightful twist on the classic campfire treat, featuring layers of rich buttery dough, melty Hershey chocolate bars, and fluffy marshmallow fluff, all baked to golden perfection. Perfect for any occasion, this cake combines the nostalgic flavors of smores in a soft, sliceable form that’s sure to impress your family and friends.
Ingredients
Scale
Cake Dough
- 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
Filling and Topping
- 4 XL Hershey bars (4.4 ounce size each)
- 16 ounces marshmallow fluff
Instructions
- Preheat Oven and Prepare Butter Mixture: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened unsalted butter with both brown and granulated sugars until the mixture is creamy and well combined, providing a smooth base for the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture along with the pure vanilla extract. Beat thoroughly until the batter becomes light and fluffy, about 3-4 minutes, to ensure good texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and graham cracker crumbs until evenly mixed. This creates a flavorful and slightly crumbly texture reminiscent of classic smores.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet butter mixture. Mix gently but thoroughly until a uniform dough forms, making sure no dry pockets remain.
- Assemble First Cake Layer: Divide the dough in half. Grease a 9×13-inch baking dish. Press one half of the dough evenly and firmly into the bottom of the baking dish to create the base layer for the cake.
- Add Chocolate Bars: Place three whole Hershey bars side by side over the pressed dough layer. Take the remaining chocolate bar, cut into four lengthwise strips, and fill the gaps around the three bars, covering the entire surface with chocolate pieces.
- Spread Marshmallow Layer: Evenly spread the entire 16-ounce jar of marshmallow fluff over the chocolate layer, ensuring full coverage for that signature gooey marshmallow taste and texture.
- Top with Crumbled Dough: Take the remaining half of the dough and crumble it into small pieces. Sprinkle these crumbles evenly over the marshmallow fluff layer and gently pat down to slightly adhere them, creating a delightful crunchy topping.
- Bake the Cake: Place the baking dish uncovered on the center rack of the preheated oven. Bake for 30 to 35 minutes, or until the top is golden brown and puffed, indicating the layers are cooked and set.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing into 16 pieces. Cooling helps the layers set firmly and makes slicing easier. Serve and enjoy your indulgent smores cake!
Notes
- Use room temperature butter to ensure proper mixing and creamy texture in the batter.
- Press dough layers firmly to avoid uneven baking or gaps between layers.
- If you prefer extra gooey marshmallows, you can add an additional 4 ounces of marshmallow fluff on the top before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a gluten-free version, substitute the all-purpose flour and graham cracker crumbs with certified gluten-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Smores Cake, Marshmallow Cake, Hershey Bar Cake, Graham Cracker Dessert, Campfire Smores Dessert
