Name: Smores Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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 flour; 3/4 teaspoon kosher salt; 1 1/2 cups graham cracker crumbs; 4 XL Hershey bars (4.4 oz each); 16 oz marshmallow fluff

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I made this Smores Cake to capture the nostalgic flavors of a classic campfire treat but in the form of a warm, gooey cake that’s easy to bake indoors. With a buttery graham cracker crust, layers of melty chocolate, and fluffy marshmallow, this dessert is perfect for sharing.

Smores Cake

Why You’ll Love This Recipe

I love how this cake brings all the fun of s’mores without the need for a fire pit. It’s simple to put together and delivers the perfect balance of buttery, chocolaty, and marshmallowy goodness. The graham cracker dough gives a soft, cookie-like base and topping, while the melted Hershey’s bars and marshmallow fluff create an irresistible gooey center.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
‑ 1 cup unsalted butter, softened
‑ ½ cup brown sugar
‑ 1 cup granulated sugar
‑ 2 eggs
‑ 2 teaspoons pure vanilla extract
‑ 2⅔ cups flour
‑ ¾ teaspoon kosher salt
‑ 1½ cups graham cracker crumbs
‑ 4 XL (4.4 oz) Hershey bars
‑ 16 ounces marshmallow fluff

directions

I preheat my oven to 350°F and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, I beat together the softened butter with brown and granulated sugars until creamy.
I add the eggs and vanilla extract and continue mixing until the mixture is light and fluffy.
In a separate bowl, I combine the flour, kosher salt, and graham cracker crumbs, then mix them into the butter mixture until a soft dough forms.
I divide the dough in half and press one half evenly into the bottom of the prepared baking dish.
I place three whole Hershey bars over the dough, side by side, then break the fourth bar into strips to fill the gaps around the edges.
I spread the marshmallow fluff evenly over the chocolate layer using a silicone spatula.
I crumble the remaining dough into small chunks and scatter them over the top of the marshmallow layer, gently patting them down.
I bake the cake on the center rack, uncovered, for 30–35 minutes, or until the top is golden brown and puffed.
I let it cool slightly before slicing into 16 pieces and serving.

Servings and timing

Serves 16 pieces.
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: 50–55 minutes

variations

Here are a few ways I like to switch things up:
‑ Swap in dark chocolate or flavored chocolate bars for a twist on the classic.
‑ Add crushed graham crackers on top for a little extra crunch.
‑ Drizzle with melted chocolate after baking for a richer finish.
‑ Mix mini marshmallows into the fluff for a bouncier texture.
‑ Use a mix of milk and white chocolate for a layered flavor experience.

storage/reheating

I store the cooled cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, I microwave a slice for 10–15 seconds to bring back the gooey texture. If reheating several slices, I place them in a 300°F oven for about 10 minutes.

FAQs

Can I use mini marshmallows instead of fluff?

Yes, I can use mini marshmallows, but I prefer fluff because it spreads more evenly and melts into that perfect gooey layer. If using marshmallows, I layer them thickly over the chocolate before topping with dough.

Do I need to chill the dough before baking?

No, I don’t chill the dough for this recipe. It bakes up perfectly soft and golden straight after mixing.

Can I use a different chocolate brand?

Absolutely. I often use any chocolate I have on hand—milk, dark, or even chopped chocolate chunks. I just aim for a similar total weight to the 4 XL Hershey bars.

How do I keep the marshmallow layer from sticking to the knife?

I lightly grease the knife or dip it in warm water between slices. That helps me cut clean pieces without pulling too much of the marshmallow layer.

Is this cake freezer-friendly?

Yes, I freeze cooled slices in an airtight container or wrap them individually. When ready to eat, I thaw at room temperature or warm them slightly in the oven or microwave.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. It stays soft and gooey, and the flavors actually get even better after resting.

What type of graham cracker crumbs work best?

I use finely ground graham cracker crumbs for a soft, cohesive dough. I either crush them myself or buy the pre-crushed version for convenience.

Can I make this in a different pan size?

Yes, I can use a smaller pan for a thicker cake—just be sure to adjust the baking time and check for doneness. I wouldn’t recommend going much larger, as the layers might get too thin.

Does the marshmallow fluff brown in the oven?

Not really—it melts and gets glossy, but the crumbled dough on top does brown and gives a nice golden finish.

Can I use a hand mixer instead of a stand mixer?

Yes, I use a hand mixer with no issues. It’s a bit more manual, especially when combining the dough, but it works just fine.

Conclusion

I always reach for this Smores Cake when I want to enjoy that cozy campfire flavor without leaving the kitchen. It’s gooey, rich, and filled with nostalgic charm—perfect for parties, potlucks, or just satisfying a s’mores craving any time of year.

Jessica