Smorey Chocolate Cake Your Dreams Come True

There are some recipes that just *feel* like home, aren’t there? The ones that have a permanent spot in your recipe box, maybe a little dog-eared, splattered with a bit of flour or chocolate from a previous bake. This chocolate s’more cake is absolutely one of those for me. It’s the kind of dessert that instantly transports me back to summer nights, the crackle of a campfire, and the pure joy of melted marshmallows. If you’re anything like me, you love a good s’more, but sometimes you want that gooey, chocolatey, graham-cracker-y goodness without the sticky fingers and the whole fire-building ordeal. That’s precisely where this incredible chocolate s’more cake comes in. Forget complicated layered cakes or fussy frostings; this beauty captures all the magic of a s’more in a surprisingly simple, incredibly decadent cake form. It’s the perfect compromise when you’re craving that classic flavor combination but need something a little more substantial, a little more… cake. My family goes wild for it, and I’ve even managed to sneak some veggies in without anyone being the wiser (shhh, it’s a secret!).

What is chocolate s’more cake?

So, what exactly is this “chocolate s’more cake” I’m so obsessed with? Think of it as your favorite campfire treat reimagined as a moist, tender chocolate cake. It’s not a complex, multi-tiered creation. Instead, it’s more of a glorious, one-bowl wonder that delivers all the iconic s’more flavors in every single bite. We’re talking a rich chocolate cake base, studded with little pockets of gooey marshmallow goodness and the subtle crunch of graham crackers, all topped off with a dreamy chocolate glaze. It’s essentially a deconstructed s’more baked into a cake, making it easy to serve and absolutely irresistible. It’s the comfort food version of a classic, elevated just enough to feel special but still wonderfully down-to-earth. It’s the kind of cake that doesn’t require a special occasion; it *becomes* the occasion.

Why you’ll love this recipe?

There are so many reasons why I just know you’re going to fall head over heels for this chocolate s’more cake. Let’s start with the obvious: the flavor! It’s like a hug from your childhood, but with an extra kick of deep chocolate. You get that familiar, comforting taste of roasted marshmallows, sweet chocolate, and the subtle hint of graham crackers, all in one perfect bite. It’s truly a symphony of flavors that hits all the right notes. But it’s not just about the taste, oh no. This cake is also a lifesaver in the kitchen. Honestly, the simplicity of it is what makes it so brilliant. You can whip up the batter in minutes, and it bakes up into this beautifully moist, dense cake that’s surprisingly forgiving. It’s also wonderfully budget-friendly! The ingredients are all pantry staples, and you probably already have most of them on hand. No fancy extracts or exotic ingredients needed here. And the versatility! You can serve this warm with a scoop of ice cream, at room temperature with a cup of coffee, or even as a midnight snack because, let’s be honest, it’s perfect for those late-night cravings when you don’t want to spend ages in the kitchen. I’ve compared it to a chocolate lava cake, and while that’s also amazing, this s’more version has a unique texture from the graham cracker and marshmallow that’s just *different* and utterly delightful. It’s the kind of cake that makes people ask for the recipe immediately, and I love seeing their faces light up when they take that first bite.

How do I make chocolate s’mores?

Quick Overview

Get ready for the easiest, most satisfying chocolate cake you’ll ever make! We’ll combine simple wet and dry ingredients for a rich chocolate batter, then swirl in pockets of marshmallow and graham cracker goodness before a quick bake. The result? A moist, fudgy chocolate cake bursting with s’more flavor that’s ready to impress with minimal fuss. Seriously, this process is so straightforward, you’ll wonder why you haven’t made it before!

Ingredients

For the Main Batter:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ⅔ cup unsweetened cocoa powder (good quality makes a difference!)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes) – this is my secret for extra moisture!
• ½ cup vegetable oil (or other neutral oil like canola)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee (or hot water) – this really deepens the chocolate flavor!

For the Filling:

• 1 cup mini marshmallows (or chopped regular marshmallows)
• ½ cup graham cracker crumbs (about 4-5 full sheets)
• ¼ cup melted unsalted butter

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk (or heavy cream for extra richness)
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready to work its magic. Preheat your oven to 350°F (175°C). Now, grab a 9×13 inch baking pan. I like to grease it really well with butter or baking spray and then dust it lightly with cocoa powder. This ensures no sticky situations and gives the cake a lovely finish. You can also line it with parchment paper for extra insurance, especially if you plan to lift the whole cake out later. Make sure the parchment overhangs the sides a bit.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk to make sure everything is well combined and there are no lumps of cocoa powder hiding. This step is important for even distribution of the leavening agents, which means a consistently baked cake!

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until everything is smooth and well incorporated. Don’t overmix here, just bring it all together.

Step 4: Combine

Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Don’t worry if it looks a bit thick at this stage. Now, carefully pour in the hot brewed coffee (or hot water). This will thin out the batter beautifully and bloom the cocoa, intensifying that chocolate flavor. Mix on low speed until the batter is smooth and pourable. It will be quite thin, and that’s exactly what we want for a moist cake! Be careful not to overmix; just mix until no dry streaks remain.

Step 5: Prepare Filling

While the batter is resting for a moment, let’s get our s’more filling ready. In a small bowl, combine the mini marshmallows, graham cracker crumbs, and melted butter. Stir it all together until the crumbs are moistened by the butter. It will look a little clumpy and wet, and that’s perfect. This is what will give us those delightful little pockets of s’more goodness throughout the cake.

Step 6: Layer & Swirl

Pour about half of the chocolate cake batter into your prepared baking pan. Sprinkle about half of the s’more filling mixture evenly over the batter. Then, pour the remaining cake batter on top, trying to cover the filling as much as possible. Finally, sprinkle the rest of the s’more filling mixture over the top layer of batter. Now, here’s the fun part: take a knife or a skewer and gently swirl the filling into the batter. Don’t go too deep or over-swirl; we want distinct pockets of marshmallow and graham cracker, not a uniform mix. A few gentle passes should do it!

Step 7: Bake

Pop the pan into your preheated oven and bake for 30-40 minutes. The baking time can vary depending on your oven, so start checking around the 30-minute mark. The cake is done when a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. A few melted marshmallow bits are okay! Avoid overbaking, as that can lead to a dry cake.

Step 8: Cool & Glaze

Once baked, let the cake cool in the pan on a wire rack for at least 20-30 minutes. It’s still going to be quite tender. While it’s cooling, let’s whip up our glaze. In a medium bowl, whisk together the powdered sugar, cocoa powder, and vanilla extract. Gradually add the milk (or cream), starting with 2 tablespoons, and whisk until you reach a smooth, pourable consistency. You want it thick enough to coat the cake but thin enough to drizzle. Once the cake has cooled slightly, drizzle the glaze all over the top. If you want a more artistic look, you can use a spatula to spread it, or just let it drip naturally down the sides. I like to let the glaze set a bit before slicing.

Step 9: Slice & Serve

For the cleanest slices, make sure the cake has cooled significantly, ideally to room temperature or just slightly warm. Using a sharp knife, cut the cake into squares. Serve it as is, or for an extra treat, a tiny dollop of whipped cream or a scoop of vanilla bean ice cream is absolutely divine. The warm chocolate cake with the cool creaminess is pure bliss!

What to Serve It With

This chocolate s’more cake is incredibly versatile and can be enjoyed in so many ways. For a delightful breakfast treat, I love to serve a warm slice with a strong cup of black coffee. The rich chocolate and hint of sweetness are just what you need to kickstart your day. It’s also fantastic with a glass of cold milk for a more kid-friendly morning option. If you’re planning a brunch spread, this cake adds a touch of indulgence. Present it on a nice platter, maybe with some fresh berries on the side for a pop of color and freshness. It pairs beautifully with mimosas or a light iced tea. As a dessert, it truly shines. Serve it warm, with a scoop of good quality vanilla or even chocolate ice cream – the combination is heaven! A dollop of freshly whipped cream is also a wonderful addition. For those cozy evenings when you just need a comforting treat, a slice of this cake with a mug of hot chocolate or even a glass of red wine (trust me, it’s surprisingly good!) is pure perfection. My family has a tradition of making this for impromptu backyard movie nights; it’s so much easier than trying to roast marshmallows for everyone!

Top Tips for Perfecting Your Chocolate S’more Cake

Over the years, I’ve learned a few tricks that make this chocolate s’more cake even better. Let’s talk about the cocoa powder first. Using a good quality unsweetened cocoa powder, like Dutch-processed, will really elevate the chocolate flavor. It’s worth the small splurge! For the batter consistency, don’t panic if it seems thin after adding the hot liquid. That’s exactly what you want for a super moist cake. Resist the urge to add more flour. When it comes to the filling, ensure your marshmallows are fresh. Stale marshmallows won’t melt as nicely. If you’re using regular marshmallows, chop them into smaller pieces so they distribute better. I’ve also found that gently pressing the filling into the batter, rather than just sprinkling it, helps create those lovely pockets of gooeyness. For swirling, less is more! You don’t want to fully integrate the filling; the marbled effect is part of the charm. A few lazy swirls with a knife or skewer are perfect. When it comes to baking, every oven is a little different. I always recommend the toothpick test. If it comes out with wet batter, it needs more time. If it comes out completely clean, it might be a touch overbaked, so watch closely. For the glaze, the consistency is key. If it’s too thick, add a tiny bit more milk. If it’s too thin, add a bit more powdered sugar. You can also experiment with different swirls for the glaze, using a toothpick to create patterns. I’ve even tried adding a pinch of sea salt to the glaze for a salted caramel-like effect, which is divine! And if you’re feeling adventurous, a sprinkle of flaky sea salt over the glaze just before it sets is also a fantastic touch. Finally, if you don’t have buttermilk, the milk and vinegar trick works wonderfully. Just make sure to let it sit for a few minutes to curdle slightly; that’s what gives you the tender crumb.

Storing and Reheating Tips

This chocolate s’more cake is so delicious, you might find yourself with leftovers (though I wouldn’t bet on it!). If you do, proper storage will keep it tasting amazing. At room temperature, the cake will stay fresh for about 2-3 days, provided it’s covered tightly. I usually just use plastic wrap directly over the cut cake or pop it into an airtight container. If your kitchen is particularly warm, you might want to refrigerate it, especially if it has already been glazed. For refrigerator storage, I’d say it will keep well for up to a week. The texture might become a bit firmer when chilled, but don’t worry, it’s easily remedied. To reheat, you can gently warm individual slices in the microwave for about 15-20 seconds. This will bring back that wonderful gooey texture. Alternatively, you can warm it in a low oven (around 250°F or 120°C) for a few minutes, which is my preferred method for a truly revitalized slice. If you plan to freeze the cake, it’s best to do so *before* glazing. Wrap the un-glazed cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator, then bring it to room temperature before glazing and serving. If you’ve already glazed it, you can still freeze it, but the glaze might become a little sticky upon thawing. For storing slices, I wrap them individually and then place them in a freezer-safe container. Reheating from frozen is best done in a low oven to avoid sogginess.

Frequently Asked Questions

Final Thoughts

I truly hope you give this chocolate s’more cake a try. It’s one of those recipes that just brings a smile to my face every time I make it, and I’m sure it will do the same for you. It’s the perfect blend of nostalgic comfort and delightful indulgence, all wrapped up in a surprisingly simple cake. Whether you’re a seasoned baker or just starting out, this recipe is designed to be accessible and rewarding. It’s a testament to how simple ingredients and a little bit of love can create something truly spectacular. If you love this cake, you might also enjoy my fudgy brownie recipe or my classic chocolate chip cookies for more comforting chocolate goodness! I can’t wait to hear what you think of this chocolate s’more cake! Please leave a comment below with your thoughts, your favorite ways to serve it, or any fun variations you’ve tried. Happy baking, and enjoy every delicious bite!

S'mores Chocolate Cake

A delightful S'mores Chocolate Cake featuring moist chocolate cake layers, marshmallow frosting, graham cracker crunch, and chocolate ganache. Perfect for any s'mores lover!

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Prep Time 2 hours hrs 40 minutes mins

Cook Time 40 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 12

Cuisine: Chinese

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

  

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Chocolate Cake

• 2 cups flour
• 2 cups sugar
• 0.75 cup natural unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1 cup vegetable oil
• 1.5 teaspoons vanilla extract
• 1 cup hot water

Graham Cracker Crunchies

• 0.75 cup graham cracker crumbs about 6 full sheet graham crackers
• 1.5 tablespoons sugar
• 0.25 cup unsalted butter, melted

Toasted Marshmallow Frosting

• 1.75 cups unsalted butter, room temperature
• 3.25 cups marshmallow fluff
• 6 cups powdered sugar
• 1.5 cups mini marshmallows

Chocolate Ganache

• 9 oz semi-sweet chocolate chips
• 0.75 cup heavy whipping cream

Vanilla Frosting

• 0.75 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk or cream

Method

 

Make the Chocolate Cake

1. Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, milk, and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well. The batter will be very thin.
5. Divide batter evenly between cake pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.

Make the Graham Cracker Crunchies

1. When the cakes are cooled and you’re ready to build the cake, preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. Combine the graham cracker crumbs, sugar, and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
3. Bake for 8-10 minutes, then allow to cool. Set aside.

Make the Toasted Marshmallow Frosting

1. Toast the mini marshmallows under the broiler for about 1 minute, or until toasted. Remove from the oven and set aside to allow them to cool completely.
2. Add the butter to a large mixer bowl and beat until smooth.
3. Add the marshmallow fluff to the butter and beat until well combined.
4. Add about half of the powdered sugar to the butter mixture and mix until well combined and smooth.
5. Add the remaining powdered sugar and mix until well combined and smooth.
6. Add the cooled toasted marshmallows and mix until well combined. If the marshmallows are quite sticky, break them apart into smaller pieces before adding them to the frosting. Set aside.

Make the Chocolate Ganache

1. Add the chocolate chips to a medium-sized bowl.
2. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips.
3. Allow the chocolate and cream to sit for 3-5 minutes, then whisk together until smooth. Set aside.

Make the Vanilla Frosting

1. Add the butter to a large mixer bowl and beat until smooth.
2. Add about half of the powdered sugar and mix until well combined and smooth.
3. Add the vanilla extract and cream and mix until well combined.
4. Add the remaining powdered sugar and mix until well combined and smooth.

Assemble the Cake

1. Remove cake domes from the tops of the cake with a large serrated knife. Level the cakes if necessary.
2. Place the first layer of cake on a cake plate or cardboard cake circle. Pipe a dam of vanilla frosting around the outer edge of the cake to contain the filling.
3. Add about 6 tablespoons of chocolate ganache to the top of the cake and spread it into an even layer.
4. Add one cup of marshmallow frosting to the top of the ganache and spread into an even layer.
5. Add 1/2 cup of graham cracker crunchies to the top of the frosting and spread evenly.
6. Add the second layer of cake, another dam of vanilla frosting, then another layer of ganache, marshmallow frosting, and graham cracker crunchies.
7. Top the cake with the final layer of chocolate cake. Refrigerate the cake for about 30 minutes to firm up.
8. Use the remainder of the marshmallow frosting to frost the outside of the cake.
9. Press the remaining graham cracker crunchies into the bottom part of the cake.
10. Use the remainder of the chocolate ganache to add the chocolate drip to the cake. Gently heat the ganache if it has cooled too much.
11. Add some mini marshmallows to the top of the cake and use a kitchen torch to toast them.
12. Refrigerate cake until ready to serve. Cake is best when stored in an airtight container. Serve cool, but not cold, and finish leftovers within 3-4 days.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

This S'mores Chocolate Cake is a decadent treat perfect for celebrations or simply satisfying a sweet craving.

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