Indulge in a gooey, chocolatey S’mores Cake made effortlessly in your slow cooker! This decadent dessert combines graham crackers, marshmallows, and rich chocolate for a campfire-inspired treat. Perfect for cozy gatherings, it’s easy to prepare and delivers nostalgic flavors without the fuss of an oven.
Recipe Tips and Tricks
- Grease Well: Lightly grease the slow cooker insert with butter or non-stick spray to prevent sticking.
- Layer Carefully: Spread batter evenly and layer toppings uniformly for consistent texture.
- Check Doneness: Insert a toothpick in the center; it should come out mostly clean with a few moist crumbs.
- Avoid Overcooking: Slow cookers vary, so check 30 minutes before the minimum cook time.
- Foil Trick: Place a paper towel under the lid to catch condensation and keep the cake’s top dry.
Why You’ll Love This Recipe
This S’mores Cake is a dreamy dessert that brings the nostalgic joy of campfire s’mores to your kitchen with minimal effort. The slow cooker does all the work, infusing every bite with melty chocolate, toasty marshmallows, and buttery graham cracker goodness. It’s perfect for busy days when you want a show-stopping treat without spending hours baking. Whether you’re hosting a family gathering, a cozy movie night, or just craving something sweet, this cake delivers rich, indulgent flavors that everyone will adore. Plus, the hands-off cooking method means you can set it and forget it while you focus on other tasks!
S'mores Cake in the Slow Cooker
Gooey S'mores Cake made in a slow cooker with chocolate, marshmallows, and graham crackers for a cozy, nostalgic dessert.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- Ingredients for cake mix (typically 3 eggs, 1/2 cup vegetable oil, 1 cup milk)
- 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup melted butter
- 1 1/2 cups mini marshmallows
- 1 cup semi-sweet chocolate chips
- 1/2 cup additional graham cracker crumbs for topping
Instructions
- Prepare the Slow Cooker: Lightly grease a 6-quart slow cooker with non-stick spray to ensure easy removal of the cake.
- Make the Graham Cracker Base: In a bowl, mix 1 1/2 cups graham cracker crumbs with melted butter until it resembles wet sand.
- Press the Base: Spread the graham cracker mixture evenly across the bottom of the slow cooker, pressing it down firmly.
- Mix the Cake Batter: Prepare the chocolate cake mix according to package instructions, substituting milk for water for extra richness.
- Pour the Batter: Carefully pour the cake batter over the graham cracker base, spreading it evenly with a spatula.
- Add Toppings: Sprinkle 1 cup of mini marshmallows and 3/4 cup of chocolate chips evenly over the batter.
- Cook Low and Slow: Cover and cook on low for 2.5-3 hours, until a toothpick inserted in the center comes out mostly clean.
- Top It Off: In the last 15 minutes, sprinkle the remaining marshmallows, chocolate chips, and 1/2 cup graham cracker crumbs on top.
- Cool Slightly: Turn off the slow cooker and let the cake rest for 15 minutes to set before serving.
- Serve Warm: Scoop or slice the warm cake and serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!
Notes
- Place a paper towel under the lid during cooking to prevent condensation from dripping onto the cake.
- Slow cooker times may vary; start checking at 2 hours to avoid overcooking.
- For a cleaner presentation, line the slow cooker with parchment paper, leaving handles for easy lifting.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 766Total Fat 19gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 7gCholesterol 15mgSodium 1106mgCarbohydrates 145gFiber 4gSugar 79gProtein 7g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Graham Crackers: Use whole crackers or crumbs; they add the signature s’mores crunch and flavor.
- Chocolate Cake Mix: A store-bought mix simplifies prep, but homemade works too for a richer taste.
- Marshmallows: Mini marshmallows melt evenly; large ones can be halved for better distribution.
- Chocolate Chips: Semi-sweet or milk chocolate chips enhance the gooey texture; dark chocolate adds depth.
- Butter: Melted butter binds the graham cracker base and adds richness.
- Eggs and Oil: Follow the cake mix instructions for these staples to ensure a moist cake.
- Milk: Substitute water with milk in the cake batter for a creamier texture.
Variations and Substitutions
- Gluten-Free: Swap regular cake mix and graham crackers for gluten-free versions.
- Vegan: Use a vegan cake mix, plant-based butter, and vegan marshmallows; replace eggs with flaxseed or applesauce.
- Nutty Twist: Add chopped pecans or almonds to the graham cracker base for extra crunch.
- Flavor Boost: Mix in a teaspoon of cinnamon or espresso powder to the batter for depth.
- Different Chocolates: Try white chocolate chips or peanut butter chips for a unique spin.
- Fruit Addition: Stir in dried cranberries or cherries for a sweet-tart contrast.
Storage Options
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep refrigerated for up to 5 days; reheat slices in the microwave for 10-15 seconds to restore gooeyness.
- Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Serving Tip: Reheat before serving to revive the melty marshmallow texture.
Dish Gallery
Please share this S’mores Cake in the Slow Cooker with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Slow Cooker Peach Cobbler Cake Delight