Dessert

Smores Cake Recipe

ByOlivia Monroe January 5, 2026January 5, 2026

Introduction

This s’mores cake is a delightful twist on the classic campfire treat, featuring layers of buttery graham cracker dough, melted chocolate, and fluffy marshmallow. It’s easy to make and perfect for satisfying your sweet tooth with a nostalgic flavor.

The image shows a square piece of layered dessert on a white plate, placed on a white marbled surface. The bottom layer is a crumbly, golden-brown crust that looks crunchy. Above this is a light yellow pudding layer that is smooth and creamy. On top of the pudding is a thick, rich chocolate pudding layer with a glossy texture. The dessert is topped with a thick, fluffy white whipped cream layer that is toasted with light brown spots, giving it a slightly burnt look. The layers are clearly visible, stacked neatly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1/2 cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
3/4 teaspoon kosher salt
1 1/2 cups graham cracker crumbs
4 XL Hershey bars (4.4 ounce size each)
16 ounces marshmallow fluff

Instructions

Step 1: Preheat your oven to 350°F. In a large mixing bowl, beat the softened butter with the brown and granulated sugars until creamy and well combined.
Step 2: Add the eggs one at a time along with the vanilla extract. Beat until the mixture is light and fluffy, about a few minutes.
Step 3: In a separate bowl, mix the all-purpose flour, kosher salt, and graham cracker crumbs together thoroughly.
Step 4: Gradually add the dry ingredients to the butter mixture, mixing until evenly combined to form a dough.
Step 5: Divide the dough in half. Press one half evenly into the bottom of a greased 9×13-inch baking dish to create the base layer.
Step 6: Place three whole Hershey bars side by side over the dough layer. Cut the remaining chocolate bar into four lengthwise strips and arrange them to fill the gaps around the whole bars, covering the entire surface.
Step 7: Evenly spread the marshmallow fluff over the chocolate layer, covering it completely.
Step 8: Crumble the remaining half of the dough into small pieces and sprinkle them evenly over the marshmallow fluff. Gently pat the crumbles so they stick slightly.
Step 9: Place the baking dish uncovered on the center rack of the oven. Bake for 30 to 35 minutes, or until the top is golden brown and puffed.
Step 10: Allow the cake to cool before slicing into 16 pieces to help the layers set for easier serving.

Tips & Variations

For extra crunch, sprinkle chopped toasted nuts over the marshmallow layer before adding the crumb topping.
Substitute dark or milk chocolate bars based on your preference for a richer or sweeter cake.
Use a stand mixer to make creaming the butter and sugars easier and to achieve a lighter batter.
Try spreading mini marshmallows on top instead of marshmallow fluff for a different texture.

Storage

Store leftover s’mores cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm individual slices briefly in the microwave to soften the marshmallow layer.

How to Serve

The image shows a square slice of layered dessert on a white plate, placed on a white marbled surface. The dessert has four distinct layers: a crumbly golden brown crust at the bottom, a pale yellow creamy layer above it, followed by a smooth, light brown chocolate layer in the middle, and topped with a thick, fluffy white topping that has a slightly toasted light brown surface. The layers are clearly visible and each has a different texture and color that contrasts well with the others. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized chocolate bars instead of XL Hershey bars?

Yes, you can use regular-sized bars, but you may need to adjust the number of bars to cover the layer evenly. Just arrange them tightly together to mimic the desired chocolate coverage.

Is it possible to make this cake gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free graham cracker crumbs to keep the texture and flavor close to the original.