S More Snack Cake
Indulge in the irresistible blend of campfire nostalgia and decadent dessert with this S'mores Snack Cake! Combining moist, chocolatey cake layers with a buttery graham cracker crumble, a luscious marshmallow fluff topping, and a silky chocolate ganache, this recipe transforms the classic s'mores trio into a show-stopping dessert. Perfect for parties, potlucks, or a themed movie night, this cake is rich, gooey, and utterly satisfying. Best of all, it’s easy to make with simple ingredients like cocoa powder, graham crackers, heavy cream, and marshmallow fluff. With just 20 minutes of prep and a heavenly flavor, this snack cake is destined to be a family favorite! Your ultimate s'mores-inspired treat awaits—slice, serve, and savor every bite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1.5 cups graham crackers (crushed into crumbs)
- 0.25 cup unsalted butter (melted)
- 1.5 cups marshmallow fluff
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Line it with parchment paper, leaving overhang on two sides for easier removal.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract. Mix until well combined.
Carefully stir in the boiling water; the batter will be thin. Pour it into the prepared pan and set aside.
In a small bowl, mix the crushed graham crackers with melted butter until the texture resembles wet sand. Sprinkle the mixture evenly over the chocolate batter.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Spread the marshmallow fluff evenly over the cooled cake using a spatula. Place the cake in the refrigerator for about 10 minutes to set.
Meanwhile, make the ganache by heating the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a bowl and let it sit for 2-3 minutes. Stir until smooth and glossy.
Pour the ganache over the marshmallow layer, spreading it evenly with an offset spatula. Let the ganache set at room temperature or in the refrigerator for 15-20 minutes.
Slice into squares and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 56.6 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 255 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
