S’mores Cake — Chocolate cake gets poked all over and soaked in a marshmallow creme mixture before being topped with crushed graham crackers, toasted marshmallows, and hot fudge sauce.
Decadent Poke Cake Recipe
Start by making a chocolate cake (I used a boxed mix but you can double this scratch recipe if you’re so inclined) and after it comes out of the oven, poke holes with the blunt end of a wooden spoon over the surface.
The holes absorb a mixture of slightly melted marshmallow creme and sweetened condensed milk, which helps the cake stay incredibly moist. Crush graham crackers over the top before adding marshmallows. Yes, there’s both marshmallow creme and marshmallows because in my book you can’t have s’mores without an abundance of marshmallows.
I broke out my creme brulee torch to lightly toast the marshmallows. It’s this one and for $20 bucks, cheap culinary thrills. You could probably put the pan under the broiler but be very, very careful. Watch it the entire time because you don’t want to burn the marshmallows or graham crackers, which is why I prefer the handheld control of my torch.
Before serving, drizzle with hot fudge and don’t forget to put on your stretchy pants. It’s a sticky, messy cake to slice neatly but s’mores are sticky and messy after all.
What’s in S’mores Cake?
The ingredients needed for this ultra rich s’mores cake are few, but they’re all the right ones. For this easy poke cake recipe, you’ll need:
- Devil’s Food chocolate cake mix
- Marshmallow creme
- Sweetened condensed milk
- Graham crackers
- Mini marshmallows
- Hot fudge
How to Make S’mores Cake
I don’t think I could make this s’mores cake any easier! Simply make the boxed cake according to package instructions (you’ll likely need to add eggs, oil, and water) and bake in a 9×13-inch pan.
While the cake bakes, warm the marshmallow creme in the microwave to melt it slightly and then add it to a mixing bowl along with the sweetened condensed milk. Stir them together and set aside.
Once the cake comes out of the oven, poke it all over with the end of a wooden spoon and then pour the marshmallow creme mixture over top, making sure to evenly distribute it. You want to make sure every hole you poked gets filled with it!
Sprinkle crushed graham crackers over top, followed by the mini marshmallows. Then toast the marshmallows with your handheld torch and drizzle with hot fudge sauce. Now you’re ready to slice and serve this bad boy!
Can I Make This Poke Cake in Advance?
Definitely! This s’mores cake will last up to 5 days in the fridge. Just note that the graham crackers lose their crispness over time, so if you plan on serving this to guests I recommend doing so within the first 24 hours.
Do I Have to Toast the Marshmallows?
If you don’t have a handheld torch and also aren’t confident using the broiler, you can skip toasting the marshmallows altogether. Just note that you’ll lose some of the authentic s’mores flavor if you go that route!
Tips for Making S’mores Cake
This s’mores recipe is pretty much impossible to mess up, but there are a few things to keep in mind when making this cake. It’s really important that you poke the cake all over with the back of the wooden spoon. Make sure to get close to the edges and to not leave too much space between your pokes. You want the condensed milk mixture to soak through the entire cake.
Also, make sure to buy sweetened condensed milk and NOT evaporated milk. They’re two totally different things, but it’s easy to get confused and grab one instead of the other.
Lastly, I don’t recommend using regular sized marshmallows for this cake since they’re hard to slice into. Mini marshmallows are perfectly bite-sized, so use those.
Pin This Recipe
- one 15.25-ounce box devil’s food chocolate cake mix (I used Duncan Hines)
- one 7-ounce container marshmallow creme, slightly melted
- one 14-ounce can sweetened condensed milk
- 6 full-size graham cracker sheets, coarsely chopped into 1/2-inch pieces
- about 1 to 1 1/2 cups mini marshmallows
- about 1/2 cup hot fudge, for drizzling (store-bought or homemade)
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (likely about 25 to 30 minutes).
- While the cake bakes, remove the seal from the marshmallow creme, and heat it for about 10 to 15 seconds on high power in the microwave, just enough to soften it. Watch very closely because it will puff up very quickly and you don’t want it to overflow.
- Using a spatula, scrape the marshmallow creme into a large bowl.
- Add the sweetened condensed milk and whisk to combine; set aside.
- Remove cake from the oven when it’s done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
- Slowly pour the marshmallow and sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
- Evenly sprinkle the graham crackers.
- Evenly sprinkle the marshmallows.
- Lightly toast the marshmallows with a handheld torch. I haven’t tried using the broiler and cannot speak to the results or the duration. Likely less than 1 minute and if you try it, watch it the entire time and don’t turn your back on it for a second because it will be very prone to burning. Alternatively, omit toasting step if you’re not confident with your broiler.
- Evenly drizzle with hot fudge before serving. Cake will keep airtight for up to 5 days noting the graham crackers soften and marshmallows become gooier over time. I store this cake in the fridge because I really like chilled chocolate cakes but you can store it at room temp if preferred.
Recipe adapted from my Better-Than-Anything Chocolate Cake.
Amount Per Serving: Calories: 399Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 225mgCarbohydrates: 77gFiber: 1gSugar: 59gProtein: 7g
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Better-Than-Anything Chocolate Cake — Worthy of its name and one of the BEST cakes you will EVER eat! Doesn’t get any better than chocolate, caramel, whipped topping, and candy in an easy, no-mixer cake!
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