Description
Delight in this decadent Smores Cake that layers buttery graham cracker crumb dough, rich Hershey chocolate bars, and fluffy marshmallow fluff, baked to golden perfection. This dessert combines the nostalgic flavors of classic s’mores into a luscious, shareable cake perfect for any occasion.
Ingredients
Scale
Cake Dough
- 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
Filling
- 4 XL Hershey bars (4.4 ounce size each)
- 16 ounces marshmallow fluff
Instructions
- Preheat Oven and Prepare Butter Mixture: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened butter with brown and granulated sugars together until creamy and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the pure vanilla extract. Beat the mixture until it becomes light and fluffy, which usually takes a few minutes.
- Combine Dry Ingredients: In a separate bowl, thoroughly mix the all-purpose flour, kosher salt, and graham cracker crumbs.
- Mix Dry into Wet: Gradually add the dry ingredients to the butter mixture and stir until everything is evenly combined, forming a soft dough.
- Assemble First Cake Layer: 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.
- Add Chocolate Bars: Place three whole Hershey bars side by side over the dough layer. Cut the remaining chocolate bar into four lengthwise strips and arrange these strips into the gaps around the whole bars to cover the surface completely.
- Spread Marshmallow Layer: Evenly spread the entire 16-ounce jar of marshmallow fluff over the chocolate layer, covering it entirely.
- Top with Crumbled Dough: Crumble the remaining half of the dough into small pieces and sprinkle them evenly over the marshmallow fluff. Gently pat down the crumbles to help them adhere.
- Bake the Cake: Place the baking dish uncovered on the center rack of the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and puffed.
- Cool and Serve: Allow the cake to cool completely before slicing into 16 pieces to set the layers for easier serving.
Notes
- Use unsalted butter for precise control over salt content.
- Make sure the butter is softened but not melted for better dough texture.
- Do not overmix the dough once flour is added to keep the cake tender.
- Allow the cake to cool before slicing to prevent melting of chocolate and marshmallow layers.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- For an extra gooey texture, slightly underbake by 2-3 minutes if preferred.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Smores Cake, Chocolate Marshmallow Cake, Dessert, Summer Dessert, Kids Dessert, Graham Cracker Cake
