This easy Smores Cake has ribbons of marshmallow, graham cracker, and chocolate in a rich fudge cake. Get that irresistible s'mores flavor in every bite!
Why You'll Love S'mores Cake
It's everything you love about the summer treat, just in a cake!
In every bite of Smores Cake, you're going to get a little taste of each element of a classic S'mores. Marshmallow creme, chocolate, and graham crackers are swirled throughout a rich chocolate cake base.
Then, the top cake layer has chocolate marshmallow creme and graham cracker crumble, making for an awesome texture and flavor combo. It's a sweet, rich cake that combines light marshmallows and rich chocolate for a to-die-for summer cake recipe.
This cake is special enough to be a birthday cake but simple enough to make for a weekend dessert. It's one of those great fake-out recipes that looks complicated but is so simple to whip up.
Smore Cake Ingredients & Substitutions
(See recipe card at the bottom of the post for ingredient measurements.)
- Fudge Cake Mix - Now there are several different chocolate cake mixes out there. I chose fudge because it's going to be a little bit richer and denser. I didn't quite want the thickness of brownies, so I went with cake mix - that being said, brownie mix would be delicious too!
- vanilla extract
- chocolate frosting - The jarred stuff is just fine. You can also mix 2 sticks of softened butter, 3 cups of powdered sugar, and ½ cup cocoa powder (adding milk to thin as needed).
- marshmallow creme
- jumbo marshmallows - you'll need jumbo (as opposed to mini marshmallows) so they don't completely melt during baking. The jumbo variety leave a little bit of toasted marshmallow behind in the cake.
- chocolate bar - I recommend the kind that's made to break into small chunks.
- graham crackers
The name of the game here was easy; I wanted to make this as simple as possible to make. However, there are a few elements you could add to up the wow factor on your Smores Cake.
- I almost added a layer of chocolate ganache below the chocolate marshmallow cream topping to give it even more depth, but I ultimately cut it to make the cake as simple as possible. If you'd like to add that, just use the Chocolate Ganache topping from my Graham Cracker Eclair Cake recipe and pour over the cake 30 minutes before adding marshmallow creme to the top.
- You could add a graham cracker crust to the bottom of the cake pan, below your swirly cake layer. Just follow the graham cracker crust instructions from my Banana Split Cake.
Step 1: Make the Chocolate cake mix base.
In a large bowl, whisk together cake mix, eggs, butter, vanilla extract, and milk with a hand mixer on medium speed. Pour in the bottom of a 9x13" glass dish prepared with cooking spray.
Step 2: Swirl in chocolate & marshmallow.
Spoon one of the tubs of marshmallow fluff and the tub of chocolate frosting over the cake mix. With a spoon, gently swirl the two together. You don't want to completely stir; you should still see separate swirls of marshmallow, frosting, and cake batter.
Make sure you swirl the mixture to the end of the pan.
Step 3: Add more chocolate, marshmallows, and graham crackers.
Sprinkle mini marshmallows, graham cracker chunks, and chocolate bar pieces over the top of the swirl mixture and gently press in.
Step 4: Bake the S'mores cake.
Bake mixture at 350 degrees for 35-40 minutes, until the center of the cake is not jiggly. Let cool for 15-20 minutes.
Note: The cake rises a lot during baking. Don't worry - it will settle back down as it cools.
Step 5: Top cake with Chocolate marshmallow Fluff and graham cracker crumble.
Mix together remaining marshmallow fluff and chocolate frosting, not totally blending so there are still swirls throughout. Frost cake with this mixture.
Crush the remaining graham crackers into fine crumbs. Mix with 2 tablespoons of butter. Sprinkle these graham cracker crumbs over the top of the frosting.
This cake should be enjoyed within 2-3 days of preparation. Just cover the cake pan with plastic wrap or aluminum foil.
This cake can also be frozen. Omit the graham cracker crumbs on top of the cake and freeze in an airtight container for up to 6 months. After thawing in the refrigerator, add graham cracker crumbs to the top of the cake.
Recipe Tips and Tricks
- This is a dish best served warm. It's delicious the next day, but there's just something about that ooey-gooey marshmallow and melted chocolate right out of the oven. Pop a slice in the microwave for 15-20 seconds for a warm, gooey, chocolatey treat!
- If you have a kitchen torch on hand, you can toast the marshmallow fluff on top of the cake before adding the graham cracker crumbs. This will give the cake even more flavor depth.
Smores Cake FAQs
Let me see those yummy Smores Cakes! 🍫 Tag me on social media (@lambertslately) with your cake creations. You can also let me know what you think by rating ⭐️ or commenting below!
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- In a large bowl, mix together cake mix, 3 eggs, 1 stick of butter, 2 teaspoon vanilla extract, and 1 cup of milk. Spread in the bottom of a greased 9x13" glass dish.
- Spoon half of the marshmallow fluff and half of the tub of chocolate frosting over the cake mix. With a spoon, gently swirl the two into the batter. You don't want to mix; you should still see separate swirls of marshmallow fluff, frosting, and cake batter. Make sure you swirl the mixture to the end of the pan.
- Sprinkle jumbo marshmallows, graham cracker chunks, and chocolate bar pieces over the top of the swirl mixture and gently press in.
- Bake mixture at 350 degrees for 35-40 minutes, until the center of the cake is not jiggly. Let cool for 15-20 minutes.
- Mix together remaining marshmallow fluff and chocolate frosting, not totally blending so there are still swirls throughout. Frost cake with this mixture.
- Crush the remaining graham crackers into fine crumbs. Mix with 2 tablespoons of butter. Sprinkle these graham cracker crumbs over the top of the frosting.
- Serve warm.