S’mores Layer Cake Recipe: Gooey Chocolate, Graham & Toasted Marshmallow

This S’mores Cake recreates the classic campfire flavor as an easy, make-ahead indoor dessert with a graham cracker–style cake crust.

Layers of thick chocolate and marshmallow creme deliver the gooey, nostalgic s’mores taste in every bite. It’s an indulgent treat that’s perfect year-round—no campfire required.

If you enjoy gooey cakes, try our Chocolate Gooey Butter Cake and Gooey Butter Cake for more decadent options.

Easy S’mores Cake Recipe

This cake tastes just like a s’more straight from the campfire. Whether you serve it at a summer campsite or at your kitchen table in winter, it’s always a hit.

Like our Easy S’mores Bars and S’mores Cereal Bars, this version captures the familiar graham, chocolate and marshmallow combination, but as a unique layered cake that’s simple to prepare any time of year.

Because this dessert looks special, it also makes a fun birthday cake—especially for camping enthusiasts.

Our family’s favorite element is the thick chocolate layer. Four Hershey’s XL bars (4.4 oz each) fit nearly perfectly in a 9×13″ pan and create a generous chocolate center. If you can’t find XL bars, two thinner bars layered will work well too.

Ingredients Needed:

• Graham cracker crumbs – use a canister of pre-crushed crumbs or crush whole graham crackers to make 1 1/2 cups.
• Flour, sugar & salt – provide structure and sweetness for the crust.
• Eggs, butter & vanilla – add richness and help the crust bind and brown.
• Hershey’s chocolate bars – 4 XL bars (4.4 oz each) create a thick chocolate layer; substitute two layers of thinner bars if needed.
• Marshmallow fluff – one 16-ounce tub works well; use a silicone spatula to spread it easily.

Step-by-Step Instructions

Preheat the oven to 350°F and grease a 9×13 baking dish.

Melt the butter and combine it with the eggs and vanilla in a mixing bowl; mix until combined.

In another bowl, measure and stir together the dry ingredients and graham cracker crumbs. Slowly add the dry mixture to the butter and egg mixture and mix until well combined.

Spread half of the dough evenly in the bottom of the prepared baking dish.

Arrange three whole chocolate bars side by side over the dough. Push them together so there are no gaps. Break the fourth bar into pieces or cut it into strips to fill any remaining spaces around the edges, fitting them snugly.

Spoon the marshmallow fluff over the chocolate, spreading it to cover the entire pan.

Crumble the remaining dough into pieces and arrange them over the marshmallow layer, starting with larger pieces to maximize coverage, then filling gaps with smaller pieces. Press gently to create an even top.

Bake uncovered for 30–35 minutes, or until the top is lightly golden and puffed. The marshmallow creme will bubble up and create a beautifully gooey appearance.

How to Make a Gooey S’mores Cake

1. Preheat oven to 350ºF.
2. In a large bowl, beat butter with brown and granulated sugars until combined.
3. Add eggs and vanilla; beat until light and fluffy.
4. Mix flour, graham cracker crumbs, and salt; add to the butter mixture and combine.
5. Press half the dough into a greased 9×13 baking dish.
6. Arrange four chocolate bars evenly over the dough, using whole bars and cut pieces to fill the pan.
7. Spread marshmallow fluff evenly over the chocolate layer.
8. Crumble the remaining dough into small pieces and scatter over the marshmallow; pat down gently.
9. Bake 30–35 minutes or until golden brown and puffed.

Recipe Tips & Tricks

• This cake freezes well in individual portions; thaw a piece at room temperature for a couple of hours before serving for the best texture.
• If XL Hershey bars are unavailable, use two thinner bars layered to achieve a similar chocolate thickness.

Other Delicious and Easy 9×13 Desserts:

• Smores Dessert Cake
• No Bake Cheesecake for a Crowd
• Chocolate Yum Yum
• Easy Pistachio Pudding Cake