S'mores Cake
User Reviews
5
S'mores Cake
Description
The S'mores Cake recipe starts with a chocolate graham cracker cake base, made from all-purpose flour, brown sugar, cocoa powder, and graham cracker crumbs to infuse the characteristic s'mores taste. Buttermilk, eggs, and vegetable oil create a tender crumb, while semi-sweet chocolate chips add bursts of melted chocolate throughout the cake. After baking, the cake is topped with warmed marshmallow creme, spread evenly to cover, then adorned with whole marshmallows and sprinkled chocolate chips. Broiling briefly puffs and lightly browns the marshmallows for a toasted finish reminiscent of roasted campfire marshmallows.
The result is a cake with moist, chocolatey depth and a soft, sweet marshmallow topping with toasted edges. The combination of textures—from the tender crumb to the gooey and slightly crisp marshmallows—is key to capturing the s'mores experience in a bake. This cake is well suited for casual gatherings or whenever you want a dessert that highlights familiar flavors in a new form.
Proper measurement of flour is important for a moist cake, and graham cracker crumbs can be homemade by crushing sheets if store-bought aren’t available. Using full-fat buttermilk helps maintain richness. Large marshmallows are recommended for the topping to achieve noticeable toasting under the broiler; smaller marshmallows toast faster and require close attention to avoid burning. Nutritional values are estimates.
Ingredients
Chocolate Graham Cracker Cake
- 1 ½ cups all-purpose flour
- 1 cup brown sugar packed
- 1/2 cup graham cracker crumbs plus extra for sprinkling
- 1/3 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 egg large
- 1 teaspoon vanilla extract
- 1/3 cup semisweet chocolate chips
Topping
- 7 ounce marshmallow creme container
- 1/2 cup semisweet chocolate chips
- 10 ounce marshmallow bag
Instructions
Cake
- Preheat oven to 350 F. Grease a 9x13-inch baking dish.
- In a large bowl, stir together flour, sugar, graham cracker crumbs, cocoa, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients.
- Add buttermilk, oil, eggs, and vanilla.
- Stir until just combined.
- Add chocolate chips, and mix until just incorporated.
- Pour into prepared baking pan.
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven, and let the cake cool for about 5 minutes.
- Once you remove the cake from the oven, turn the oven to "Broil".
Topping
- Meanwhile, warm marshmallow creme until spreadable (about 30 seconds in the microwave).
- Pour creme evenly over cake, and gently spread to cover the warm cake
- Place marshmallows evenly over the top of the cake.
- Sprinkle remaining chocolate chips in between marshmallows.
- Return cake to oven, and broil until marshmallows are puffed and golden. Watch carefully because the marshmallows can burn quickly.
- Remove from oven.
- Serve warm or at room temperature, sprinkling with extra graham cracker crumbs just before serving.
Notes
- Measure all-purpose flour accurately by weighing or lightly spooning and leveling to avoid a dry cake.
- Graham cracker crumbs can be purchased or made by crushing about three whole graham cracker sheets.
- Use full-fat buttermilk for best moisture and flavor in the cake; homemade buttermilk substitutes may be used if necessary.
- Marshmallow creme is sometimes called marshmallow fluff; warm it briefly until spreadable before topping the cake.
- Large marshmallows work best for toasting; if using mini marshmallows, watch carefully as they brown faster.
- Watch the cake closely under the broiler to avoid burning the marshmallows; remove once they are puffed and golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 183kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 130mg | 5% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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