There is something magical about the smell of toasted marshmallows on a crisp evening. You do not need a campfire to enjoy that classic flavor. This Crockpot S’mores Cake brings the campfire right into your kitchen.
It is the ultimate treat for a cozy night in. Your family will love the gooey layers and warm chocolate. It is simple, sweet, and perfectly kid-approved for any day of the week.
Why You’ll Love This Recipe
This recipe is a total winner because it saves you so much time. You do not have to watch a hot oven all evening. Just set your slow cooker and walk away for a few hours.
It is perfect for busy fall days when you want something special. The graham cracker crust stays buttery and crisp under the fluffy cake. It is a budget-friendly way to feed a whole crowd easily.
Simple Cooking Steps
Making this dessert is incredibly easy for any beginner cook. You start with a simple graham cracker base that adds a lovely crunch. Then, you layer on a rich chocolate cake mix batter.
The slow cooker does all the hard work for you. It keeps the cake tender and moist without any effort. You will love how the marshmallows melt into a sweet, gooey topping.
Ingredients You’ll Need
Most of these items are likely already in your pantry or cupboard. Using a boxed mix is a smart shortcut for busy parents.
- 1 box (15.25 oz) chocolate cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 2 cups mini marshmallows
- 1 cup semi-sweet chocolate chips
- 4 graham cracker sheets, broken into pieces
Step-by-Step Directions
- Grease a 6-quart slow cooker with non-stick cooking spray or insert a slow cooker liner.
- In a medium bowl, mix graham cracker crumbs and melted butter until combined; press firmly into the bottom of the slow cooker to create a base.
- In a large mixing bowl, whisk together chocolate cake mix, water, vegetable oil, and eggs until smooth.
- Pour the cake batter over the graham cracker crust in the slow cooker.
- Sprinkle the chocolate chips and 1 cup of the mini marshmallows over the top of the batter.
- Cover and cook on HIGH for 2 to 2.5 hours (or LOW for 4 hours) until the cake is set and a toothpick comes out clean.
- Remove the lid and sprinkle the remaining 1 cup of mini marshmallows and the broken graham cracker pieces over the top.
- Replace the lid for 5 to 10 minutes until the marshmallows are softened and slightly melted.
- Serve warm using a large spoon.
Best Ways to Enjoy It
This cake is best served while it is still warm and melty. Scoop it into bowls and watch the chocolate swirl around. It is the ultimate comfort food for a chilly night.
For a real treat, add a scoop of vanilla ice cream. The cold cream against the warm cake is heavenly. Serve this at your next family gathering and watch it disappear fast.
Storage & Reheating
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to three days. This makes it a great make-ahead treat for busy weeks.
To reheat, just pop a serving in the microwave for 20 seconds. This brings back that freshly baked gooey texture. You can also enjoy it cold if you prefer a fudgy snack.
Tips for Best Results
- Do not peek under the lid while the cake is cooking.
- Use a slow cooker liner for the easiest cleanup ever.
- Check the cake at the two-hour mark to prevent overcooking.
- Swap semi-sweet chips for milk chocolate for extra sweetness.
- For a fall twist, add a pinch of cinnamon to the crust.
- Make sure your eggs are at room temperature for a smoother batter.
- Press the crust down firmly so it holds together well.
Easy Flavor Ideas
- Stir in peanut butter chips for a salty-sweet flavor.
- Use a dark chocolate cake mix for a richer dessert.
- Add a handful of walnuts for a nice crunch.
- Try using large marshmallows if you want extra gooey pockets.
Common Questions
Can I make this in a smaller slow cooker?
A 6-quart size is best for even cooking and a thin crust. If you use a smaller one, the cake will be very thick. You may need to increase the cooking time significantly.
How do I know when the cake is done?
The edges should look set and slightly pulled away from the sides. A toothpick inserted into the center should come out clean. Avoid overcooking to keep the center soft and moist.
Will my kids be able to help?
Yes, this is a wonderful recipe for little kitchen helpers. They can help mix the batter or sprinkle the marshmallows. It is a fun family activity for a rainy afternoon.
I hope this warm Crockpot S’mores Cake brings a little extra joy to your family table. It is the perfect way to end a cozy fall day together. Happy cooking!
— Lidia
Crockpot S'mores Cake
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 1/4 cups wate r
- 1/2 cup vegetable oil
- 3 large egg s
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 2 cups mini marshmallows
- 1 cup semi -sweet chocolate chips
- 4 graham cracker sheets, broken into pieces
Instructions
- Grease a 6-quart slow cooker with non-stick cooking spray or insert a slow cooker liner.
- In a medium bowl, mix graham cracker crumbs and melted butter until combined; press firmly into the bottom of the slow cooker to create a base.
- In a large mixing bowl, whisk together chocolate cake mix, water, vegetable oil, and eggs until smooth.
- Pour the cake batter over the graham cracker crust in the slow cooker.
- Sprinkle the chocolate chips and 1 cup of the mini marshmallows over the top of the batter.
- Cover and cook on HIGH for 2 to 2.5 hours (or LOW for 4 hours) until the cake is set and a toothpick comes out clean.
- Remove the lid and sprinkle the remaining 1 cup of mini marshmallows and the broken graham cracker pieces over the top.
- Replace the lid for 5 to 10 minutes until the marshmallows are softened and slightly melted.
- Serve warm using a large spoon.
