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S'mores Cake


50 Min.
Skill Level:
14 servings

This S’mores Cake recipe is a cool and creamy dessert with the perfect combination of two beloved classics — chocolaty S’mores and the creamy goodness of a frozen dessert. Get ready to win the hearts of your guests with the lusciousness of this classic chocolate, marshmallow and graham treat and the nostalgic charm of a chilled cake recipe.

Whether you’re gathering with family or throwing an awesome party, we’ve got the best S’mores ideas and recipes for every kind of get-together. Plan your S’mores night with more recipes and ideas as fun and memorable as this S’mores Cake.

Ingredients & Directions

Prep Time
50 minutes
10 minutes
Cool Time
1 hour
Chill Time
6 hours


  • 1/2 cup
    granulated sugar
  • 1/4 cup
  • 1/4 tsp
  • 3
    egg yolks
  • 2 1/4 cups
  • 1 Tbsp
    butter or margarine, softened
  • 2 tsps
    vanilla extract
  • 4 oz
    cream cheese, softened
  • 1 jar
    marshmallow creme (7 oz)
  • 1 tub
    non-dairy, frozen whipped topping, thawed
  • 18
    graham cracker sheets (full-size)
  • Additional
    HERSHEY'S Milk Chocolate Candy Bars (1.55 oz each), broken into pips (optional)
  • Additional
    graham crackers, broken into pieces (optional)


Equipment Needed 
measuring cups Measuring cups
measuring spoons Measuring spoons
saucepan Saucepan
large spoon Large spoon
mixing bowls Mixing bowls
whisk Whisk
stovetop Stovetop
plastic wrap Plastic wrap
mixer Mixer
rubber scraper Rubber scraper
plate Plate
refrigerator Refrigerator

Remove wrappers from chocolate bars. Break bars into pieces and set aside.

countertop filled with recipe ingredients and equipment

Make pudding: Stir together sugar, cornstarch, cocoa and salt in a medium saucepan. Combine the egg yolks and milk in a bowl or a container with a pouring spout. Gradually whisk the milk mixture into the sugar mixture.

person stirring melted hersheys milk chocolate in a pot

Cook over medium heat, whisking constantly, until the mixture boils. Boil and whisk for 1 minute. Remove from heat and stir in butter and vanilla. Add chocolate and stir until melted and the mixture is well blended. Press plastic wrap onto the pudding surface to prevent skin from forming and set aside. Cool to room temperature.


Pudding can be made up to a day in advance and refrigerated until ready to assemble.


Beat cream cheese in a large mixing bowl until fluffy. Gradually beat in the marshmallow creme. Fold in thawed whipped topping until well blended. Set aside.

person spreading chocolate pudding on top of graham cracker sheets

Place 3 whole graham cracker sheets on a large serving plate or tray to form a 5 x 7-inch rectangle. Spread 1 cup of the pudding over graham crackers. Top pudding with 3 full graham crackers and spread with 3/4 cup marshmallow mixture. Continue layering the remaining graham crackers, pudding and marshmallow mixture, ending with the marshmallow mixture on top. Cover the sides of the rectangle with the remaining marshmallow mixture. Refrigerate for 6 to 8 hours.


Before serving, garnish with additional chocolate bar pips and graham cracker pieces, if desired. Refrigerate leftover dessert.

Additional questions?