Name: Chocolate and Marshmallow S’mores Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 2 tablespoons granulated sugar; 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 2 cups marshmallow fluff or marshmallow creme; 2 cups mini marshmallows; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream

Why You’ll Love This Recipe

This cake is the ultimate indulgence for s’mores lovers. It combines layers of texture and flavor: crunchy graham crackers, fudgy chocolate cake, and sweet, gooey marshmallows. It looks dramatic and fun, yet it’s simple enough to make with pantry ingredients. Perfect for summer cookouts or cozy winter gatherings, this cake delivers s’mores magic all year long.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Granulated sugar
All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Milk
Vegetable oil
Vanilla extract
Boiling water
Marshmallow fluff or marshmallow creme
Mini marshmallows
Semi-sweet chocolate chips (for ganache or drizzle)
Heavy cream

Directions

Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans.
Mix graham cracker crumbs, sugar, and melted butter, then press into the bottoms of the cake pans to form crusts. Bake for 8 minutes, then cool slightly.
Prepare the cake batter by whisking flour, cocoa, baking powder, baking soda, and salt in a bowl. In another bowl, beat eggs, milk, oil, and vanilla. Gradually add dry ingredients, then stir in boiling water until smooth.
Pour the batter over the baked graham cracker crusts and bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool completely.
Spread marshmallow fluff between the cake layers. For topping, cover the cake with marshmallow fluff or arrange mini marshmallows on top.
Toast the marshmallow topping with a kitchen torch or broil briefly until golden.
Prepare a simple ganache by heating cream and pouring over chocolate chips. Drizzle the ganache over the toasted marshmallow topping.
Garnish with extra graham cracker crumbs or chocolate pieces if desired.

Servings and timing

This cake serves 12–14 people. Preparation takes about 30 minutes, baking takes 30–35 minutes, plus cooling and assembly time of about 30 minutes.

Variations

Use chocolate ganache between the layers for extra richness.
Add peanut butter to the filling for a s’mores-peanut butter twist.
Make cupcakes instead by layering graham crust, chocolate batter, and marshmallow topping in muffin tins.
Swap chocolate cake for vanilla cake to highlight the marshmallow and graham flavors.
Use jumbo marshmallows cut in half for a rustic look on top.

Storage/Reheating

Store the cake covered at room temperature for 1–2 days or refrigerate for up to 5 days. For the best texture, allow chilled cake to come to room temperature before serving. The cake can be frozen (without marshmallow topping) for up to 2 months. To refresh, warm individual slices in the microwave for 10–15 seconds for a gooey marshmallow effect.

FAQs

Do I have to use marshmallow fluff?

No, you can use mini marshmallows toasted on top, but fluff makes layering easier.

Can I make this cake ahead of time?

Yes, bake the cakes and assemble the layers the day before, then add the marshmallow topping just before serving.

How do I toast the marshmallow topping?

Use a kitchen torch for best results, or broil in the oven briefly while watching closely.

Can I make this recipe without a graham cracker crust?

Yes, simply bake the chocolate cake layers and add the marshmallow and ganache topping.

Can I use store-bought cake mix?

Yes, a chocolate cake mix works well as a shortcut.

Will the marshmallow topping hold up overnight?

It may get sticky, so it’s best added right before serving.

Can I make it gluten-free?

Yes, substitute gluten-free graham crackers and flour.

What’s the best way to cut clean slices?

Use a sharp knife coated with nonstick spray or lightly greased with butter.

Can I use milk chocolate instead of semi-sweet?

Yes, milk chocolate will make the ganache sweeter and closer to traditional s’mores flavor.

How do I store leftovers without sticking?

Lightly grease plastic wrap before covering the cake to keep marshmallow topping from sticking.

Conclusion

Chocolate and Marshmallow S’mores Cake transforms the beloved campfire treat into a decadent layered dessert that’s perfect for celebrations. With its crunchy crust, fudgy cake, gooey marshmallow, and chocolate drizzle, this cake captures the magic of s’mores in every slice. Whether you’re making it for a party or simply craving nostalgia, it’s a dessert that’s sure to delight.