Description

This S’mores Cake recipe combines the beloved campfire flavors of graham crackers, chocolate, and marshmallows into a moist, baked dessert bar. With a buttery graham cracker dough base, layers of melty Hershey chocolate bars, fluffy marshmallow fluff, and a crumbly topping, this cake offers a delightful gooey texture and classic sweet taste perfect for gatherings or as a nostalgic treat.

Ingredients

Scale

Dry Ingredients

2 2/3 cups all-purpose flour
3/4 teaspoon kosher salt
1 1/2 cups graham cracker crumbs

Wet Ingredients

1 cup unsalted butter, softened
1/2 cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons pure vanilla extract

Layers

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 the brown and granulated sugars until the mixture is creamy and well combined.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then add the pure vanilla extract, and continue to beat until the mixture becomes light and fluffy, about 2-3 minutes.
Combine Dry Ingredients: In a separate bowl, thoroughly mix the all-purpose flour, kosher salt, and graham cracker crumbs together.
Mix Dry into Wet: Gradually add the combined dry ingredients to the butter mixture, mixing until a uniform dough forms.
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 a firm base layer.
Add Chocolate Bars: Arrange three whole Hershey bars side by side across the dough layer. Cut the remaining chocolate bar into four long strips and fill the gaps around the bars so the entire surface is covered with chocolate.
Spread Marshmallow Layer: Evenly spread the entire jar (16 ounces) of marshmallow fluff over the chocolate bars, covering them completely.
Top with Crumbled Dough: Crumble the remaining half of the dough into small pieces and sprinkle them evenly over the marshmallow layer. Gently pat the crumbles down to adhere slightly.
Bake the Cake: Place the baking dish uncovered on the center rack of the preheated oven. Bake for 30 to 35 minutes, or until the top is golden brown and puffed.
Cool and Serve: Remove from oven and allow the cake to cool completely before slicing into 16 pieces. Cooling helps the layers set for easier serving.

Notes

Be sure to use a 9×13-inch baking dish for the correct thickness and baking time.
Allow the cake to cool fully so the gooey layers hold together when sliced.
You can substitute regular-sized Hershey bars but adjust quantity accordingly.
Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
For an extra touch, add a sprinkle of sea salt on top before baking to enhance the chocolate flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: s'mores cake, s'mores dessert, graham cracker cake, chocolate marshmallow cake, baked s'mores bars, Hershey bar dessert