Introduction

This Crockpot S’mores Cake brings the nostalgic flavors of a campfire favorite into a rich, gooey dessert you can make easily at home. With layers of chocolate, graham crackers, and toasted marshmallows, it’s perfect for sharing any time of year. Plus, it requires minimal effort thanks to the slow cooker.

Ingredients

1 15.25 ounce box Devil’s Food Cake mix
1 3.9 ounce package instant chocolate pudding mix
1 cup milk
3 eggs
1/2 cup butter, melted
1/4 cup sour cream
1 tsp vanilla extract
2 1.55 ounce Hershey bars, chopped
4 graham crackers, broken
2 cups mini marshmallows
Additional chocolate bars, marshmallows, and graham crackers for topping (optional)

Instructions

Step 1: In a large mixing bowl, whisk together the cake mix and instant chocolate pudding mix until well combined.
Step 2: Add the milk, eggs, melted butter, sour cream, and vanilla extract. Whisk everything together until the batter is smooth and evenly mixed.
Step 3: Gently fold in the chopped chocolate pieces and broken graham crackers to distribute them throughout the batter.
Step 4: Spray the inside of your slow cooker insert with nonstick cooking spray to prevent sticking.
Step 5: Pour the batter into the slow cooker and smooth the top with a spatula.
Step 6: Cook on high for 2 to 2½ hours. Begin checking around the 2-hour mark to ensure the edges are not overcooking or burning.
Step 7: When the cake is fully set and cooked through, evenly sprinkle the mini marshmallows over the surface.
Step 8: Carefully remove the slow cooker insert and place it under a preheated broiler for 1–2 minutes. Watch closely until the marshmallows turn golden and toasted.
Step 9: Remove from the broiler and top with extra marshmallows, crushed graham crackers, and additional chocolate if desired before serving.

Tips & Variations

Use full-sized chocolate bars for chunkier bites or swap in chocolate chips for easier folding.
Try adding a pinch of cinnamon or espresso powder to the batter for enhanced flavor depth.
For a fudgier texture, substitute sour cream with Greek yogurt.
Make this dessert ahead of time and keep it warm on the slow cooker’s low setting until ready to serve.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions gently in the microwave to soften the cake and remelt any chocolate. The toasted marshmallow topping is best enjoyed fresh but can be recreated by adding fresh marshmallows and briefly broiling again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, you can experiment with other flavors like chocolate fudge or even a classic yellow cake, but the combination of chocolate and graham crackers works best with Devil’s Food for that authentic s’mores taste.

What if I don’t have a broiler?

If you don’t have a broiler, you can toast the marshmallows using a kitchen torch if you have one available. Alternatively, serve the cake as is with mini marshmallows on top, which will still be delicious.

Crockpot S’mores Cake Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

This Crockpot S’mores Cake is a delightful dessert that combines the rich flavors of devil’s food cake, creamy chocolate pudding, and classic s’mores ingredients like graham crackers, marshmallows, and chocolate bars. Made effortlessly in a slow cooker, this warm and gooey cake is perfect for cozy gatherings and brings the nostalgic taste of campfire s’mores right to your kitchen.

Author: Stella
Prep Time: 15 minutes
Cook Time: 2 to 2.5 hours
Total Time: 2 hours 15 minutes to 2 hours 45 minutes
Yield: 8 to 10 servings 1x
Category: Dessert
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Cake Batter

1 15.25 ounce box Devil’s Food Cake mix
1 3.9 ounce package instant chocolate pudding mix
1 cup milk
3 eggs
1/2 cup butter, melted
1/4 cup sour cream
1 tsp vanilla extract

Mix-ins and Topping

2 1.55 ounce Hershey bars, chopped
4 graham crackers, broken
2 cups mini marshmallows
Additional chocolate bars, marshmallows, and graham crackers for topping

Instructions

Mix dry ingredients: In a large mixing bowl, whisk together the devil’s food cake mix and instant chocolate pudding powder ensuring an even combination.
Add wet ingredients: Add the milk, eggs, melted butter, sour cream, and vanilla extract to the dry mixture. Whisk all together until the batter is smooth and free of lumps.
Fold in chocolate and graham crackers: Gently fold in the chopped Hershey bars and crushed graham crackers, distributing them evenly throughout the batter.
Prepare slow cooker: Spray the slow cooker insert with nonstick spray to prevent sticking during cooking.
Pour batter into slow cooker: Pour the prepared batter into the slow cooker and smooth the top for even baking.
Cook the cake: Cook on high for 2 to 2½ hours. Begin checking around the 2-hour mark to ensure the edges do not overcook or burn.
Add marshmallows topping: Once the cake is fully set and cooked through, evenly sprinkle mini marshmallows all over the top of the cake.
Broil the marshmallows: Carefully remove the slow cooker insert and place it under the oven broiler for 1 to 2 minutes until the marshmallows become golden and toasted. Watch closely to prevent burning.
Finish with extra toppings: After broiling, garnish the cake with additional marshmallows, extra crushed graham crackers, and more chocolate pieces as desired.

Notes

Keep a close eye on the cake during cooking to avoid over-browning, especially near the edges.
The broiling step is essential for getting that classic toasted marshmallow finish, but watch it carefully as marshmallows can burn quickly.
You can customize the toppings with different kinds of chocolate or add nuts for extra texture.
Ensure your slow cooker insert is oven-safe before broiling the cake inside it.
Leftover cake can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.

Keywords: S’mores cake, slow cooker cake, crockpot dessert, chocolate cake, campfire dessert, easy cake recipe, marshmallow cake, chocolate pudding cake