Smores Earthquake Cake

Try this earthquake version of a rich Smores Cake! With swirls of marshmallow creme and chunks of graham cracker in a boxed chocolate cake mix, this easy dessert is a total crowd-pleaser.

I have an awesome addition to the Earthquake Cake line-up today! I got a rave review from the guy that started this whole Earthquake Cake series for this one (i.e. my husband). Many of you remember that I made the first cake in this series, a Peanut Butter Cup Earthquake Cake recipe (that went absolutely viral), for his birthday a couple of years ago. He said that, of the many cake recipes he's taste-tested, this S'Mores Earthquake Cake is in a close second to that one!

This is a dish best served warm, no doubt about that. It's delicious the next day, but there's just something about that ooey-gooey marshmallow and melted chocolate right out of the oven. It's divine! Plus, it's just so darn pretty - all of that marshmallow and chocolate swirled throughout with big chunks of graham crackers to give it an awesome texture. I'm so proud of how this one turned out!

Ingredients

1 box Devil's Food Cake Mix

3 eggs

1 stick butter, melted

1 cup milk

2 cups mini marshmallows

1 chocolate bar, broken into chunks

2 sleeves graham crackers, broken into chunks

2 7oz tubs marshmallow creme

1 can chocolate frosting

Directions

In a large bowl, mix together cake mix, eggs, butter, and milk. Spread in the bottom of a greased 9x13" glass dish.

Spoon one of the tubs of marshmallow creme over the cake mix. With a spoon, gently swirl the two together. You don't want to mix; you should still see separate swirls of marshmallow and cake mix. Make sure you swirl the mixture to the end of the pan.

Sprinkle marshmallows over the top of the swirl mixture and gently press in. Repeat with half of the graham crackers and the chocolate bar pieces.

Bake mixture at 350 degrees for 35-40 minutes, until the center of the cake is not jiggly. Let cool for 15-20 minutes.

While cake is cooling, mix together frosting and the other tub of marshmallow creme. Frost cake with this mixture. Crush remaining graham cracker into fine crumbs and sprinkle over the top of the frosting.

Serve warm. Enjoy!

Printable recipe...

Smores Earthquake Cake

By: Leslie Lambert

Try this earthquake version of a rich Smores Cake! With swirls of marshmallow creme and chunks of graham cracker in a boxed chocolate cake mix, this easy dessert is a total crowd-pleaser.

4.75 from 4 votes

Cook ModePrevent your screen from going dark

Print Recipe Email Pinterest Facebook

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 16

Ingredients

  

1x2x3x

• ▢ 1 box Devil's Food Cake Mix
• ▢ 3 eggs
• ▢ 1 stick butter melted
• ▢ 1 cup milk
• ▢ 2 cups mini marshmallows
• ▢ 1 chocolate bar broken into chunks
• ▢ 2 sleeves graham crackers broken into chunks
• ▢ 2 7 oz tubs marshmallow creme
• ▢ 1 can chocolate frosting

Instructions

 

• In a large bowl, mix together cake mix, eggs, butter, and milk. Spread in the bottom of a greased 9x13" glass dish.
• Spoon one of the tubs of marshmallow creme over the cake mix. With a spoon, gently swirl the two together. You don't want to mix; you should still see separate swirls of marshmallow and cake mix. Make sure you swirl the mixture to the end of the pan.
• Sprinkle marshmallows over the top of the swirl mixture and gently press in. Repeat with half of the graham crackers and the chocolate bar pieces.
• Bake mixture at 350 degrees for 35-40 minutes, until the center of the cake is not jiggly. Let cool for 15-20 minutes.
• While cake is cooling, mix together frosting and the other tub of marshmallow creme. Frost cake with this mixture. Crush remaining graham cracker into fine crumbs and sprinkle over the top of the frosting.
• Serve warm. Enjoy!

Tried this recipe?Rate it in the comments below!

Before you go, check out the other Earthquake Cake Recipes!