This S'mores Cake recipe is a nostalgic trip back to campfire nights, except way easier and less smoky! Imagine layers of moist chocolate cake, generously slathered in melted chocolate, and topped with a mountain of perfectly toasted marshmallows. It's gooey, decadent, and utterly irresistible. One of my friends, Sarah, made this for a potluck, and let me tell you...it was GONE in minutes. It was seriously that good!
Seriously, I'm not kidding when I say this cake is ridiculously easy to make. I've always loved the idea of s'mores but was too lazy to go camping. This recipe is a simple way to enjoy all the best parts of s'mores without needing to put up a tent or fight mosquitos. You can make it from scratch, using store-bought ingredients or fancy ingredients, and it still tastes amazing!
Required Equipments
- 9x13 inch baking pan
- Mixer
- Rubber spatula
- Measuring cups and spoons
- Stand mixer (optional)
- Toothpicks
S'mores Cake: Frequently Asked Questions
S'mores Cake
This decadent S'mores Cake is a simple and delicious dessert that captures all the flavors of a classic campfire treat. It's gooey, chocolatey, and totally addictive!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Don't skip this step; otherwise, your cake might stick!
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 3/4 cups of granulated sugar until light and fluffy. This is where a stand mixer really shines, but you can totally do it by hand – just be prepared for a bit of a workout!
- Beat in 4 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Mmm, vanilla...my favorite!
- In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Don't forget the salt! It enhances the flavors!
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don't overmix; it'll make the cake tough. We want a light and fluffy texture!
- Pour the batter into the prepared baking pan and spread evenly. Make sure it gets to the corners so you don't have weird little pockets of unbaked batter!
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If it's still wet, bake it for a few minutes more – keep an eye on it!
- While the cake is baking, prepare your s'mores topping: Melt 1 cup of semi-sweet chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Careful, molten chocolate can be tricky!
- Once the cake is done, let it cool completely in the pan before adding the topping. Impatience is a baker's worst enemy!
- Spread the melted chocolate evenly over the cooled cake. Make sure you get all those edges!
- Top with a layer of mini marshmallows. Lots and lots of marshmallows! Trust me, it’s worth it.
- Broil the cake for 1-2 minutes, or until the marshmallows are golden brown and slightly toasted. Keep a very close eye on it—marshmallows burn fast! You might need to do this in two steps depending on your oven.
- Let the cake cool completely before cutting and serving. Yes, it's hard, I know. But, it's worth the wait! The marshmallows will become all gooey and delicious.
- Cut into squares and enjoy! If you're sharing, try to be nice and let your friends get their fair share. Or, don't – it's your cake!
📝 Notes
- Make sure your butter is softened to room temperature for optimal creaming.
- Don't overmix the batter; overmixing can lead to a tough cake.
- Keep a close eye on the cake while broiling to prevent burning the marshmallows.
🍎 Nutrition
Calories: 400kcal
Protein: 5g
Fat: 20g
Carbohydrates: 60g
Fiber: 2g
Calcium: 100mg
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