This slow cooker s’mores cake captures all the gooey, chocolatey, graham cracker flavors of s’mores in a dessert you can make any night of the week. Starting with a simple box of cake mix, you’ll have a crowd-pleasing treat that tastes like summer camp memories.
The slow cooker works magic here by creating steam that keeps the cake incredibly moist. It practically makes itself! The low, even heat creates a texture that’s part cake, part pudding, with pockets of melted chocolate and gooey marshmallow.
Each bite delivers that nostalgic s’mores experience without the smoke in your eyes or burnt fingertips from trying to roast the perfect marshmallow. This cake feeds a crowd, travels well to potlucks, and keeps everyone happy, all while being super easy to make.
Let me show you the simple steps to turn basic pantry staples into a slow cooker s’mores cake. Whether you’re craving s’mores in the middle of winter or want to bring the taste of summer camping to your next potluck, this easy recipe will be your new favorite dessert hack!
Looking for more s’mores flavor? Try air fryer s’mores, s’mores crescent rolls, or s’mores chocolate chip cookies!
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Ingredient Notes
For exact amounts needed see the recipe card below
- Devil’s Food cake mix: While any chocolate cake mix works, Devil’s Food gives it an intense chocolate flavor.
- Instant chocolate pudding mix
- Milk
- Eggs
- Butter
- Sour cream
- Vanilla extract
- Hershey bars
- Graham crackers
- Mini marshmallows
How to Make Slow Cooker S’mores Cake
- Start by mixing your dry ingredients. In a large bowl, whisk together the Devil’s Food cake mix and chocolate pudding mix.
- Add your wet ingredients to the bowl – milk, eggs, melted butter, sour cream, and vanilla. Whisk everything together until you have a smooth, lump-free batter.
- Gently fold in your chopped Hershey bars and broken graham crackers.
- Spray the slow cooker with cooking oil or cooking spray. Pour the batter into your prepared slow cooker and spread it out evenly.
- Cover and cook on high for 2 to 2½ hours. Start checking at the 2-hour mark because every slow cooker is different. You want the edges set but not burning!
- Once the cake is done, sprinkle the mini marshmallows all over the top. Remove your slow cooker insert and place it under the broiler for 1-2 minutes. Watch it carefully, because the marshmallows can go from perfectly toasted to burnt in seconds!
- For the grand finale, top with extra marshmallows, graham crackers, and chocolate pieces while everything’s still warm and melty.
Serving Ideas
You haven’t lived until you’ve tried this s’mores cake warm from the slow cooker! All those layers of chocolate and marshmallow are at their gooey best. I love serving it for family game nights.
Serve in bowls for a more casual dessert experience, especially when it’s still warm and gooey. Let the cake cool for about 10-15 minutes before cutting into it. Giving it a little time to set will make serving much easier and neater.
How to Store
Store leftovers in an airtight container for up to 2 days. The marshmallow top will get softer over time. You can also store it in the fridge for up to 5 days. Let it come to room temperature before serving, or warm individual pieces in the microwave for 15-20 seconds.
Tips & Tricks
Be sure to check out the step by step instructions
- Start checking your cake at the 2-hour mark. You want the edges set but not burned. My older slow cooker takes exactly 2 hours and 15 minutes, but yours might be different.
- When it’s time to toast those marshmallows, be careful! Use oven mitts to transfer the insert to the area under the broiler. I usually leave the door open and keep a close eye on it. Those marshmallows can go from perfectly golden to charred in seconds.
- If your slow cooker doesn’t have a removable insert, skip the broiler step and instead top with marshmallows during the last 30 minutes of cooking. They won’t be toasted, but they’ll still be deliciously melty.
- Mini marshmallows work best for even coverage, but you can cut regular marshmallows into quarters if that’s what you have on hand. Just avoid the jumbo ones – they’re too big and won’t melt evenly.
- A 6-quart slow cooker is perfect for this recipe. If you use a smaller one, the cake might not cook evenly, and a larger one might cook too quickly.
- Try some fun variations! Add peanut butter chips or swirl in peanut butter before baking. For the holidays, add peppermint chips or drizzle with caramel sauce for a seasonal spin.
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Slow Cooker S’mores Cake Recipe
Ingredients
- 1 box Devil's Food Cake mix 15.25 ounces
- 1 package instant chocolate pudding 3.9 ounces
- 1 cup milk
- 3 eggs
- 1/2 cup butter melted
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 Hershey bars chopped, 1.55 ounces each
- 4 graham crackers broken
- 2 cups mini marshmallows
- More chocolate bars, marshmallows, and graham crackers for toppings
Instructions
- In a large bowl, whisk together the cake mix and pudding mix.1 box Devil's Food Cake mix, 1 package instant chocolate pudding
- Next, whisk in the milk, eggs, melted butter, sour cream, and vanilla until smooth and combined.1 cup milk, 3 eggs, 1/2 cup butter, 1/4 cup sour cream, 1 teaspoon vanilla extract
- Fold in the chocolate and graham crackers.2 Hershey bars, 4 graham crackers
- Spray your slow cooker with non-stick spray.
- Pour in your batter and cook on high for 2 to 2 1/2 hours. Check at 2 hours to ensure the edges aren’t burning.
- Sprinkle the cake with the mini marshmallows.2 cups mini marshmallows
- Carefully remove your slow cooker insert and place it under your broiler for 1-2 minutes, just until the marshmallows are toasted.
- Top with more marshmallows, graham crackers, and chocolate.More chocolate bars, marshmallows, and graham crackers
Notes
- When it’s time to toast those marshmallows, be careful! Use oven mitts to transfer the insert to the area under the broiler. I usually leave the door open and keep a close eye on it. Those marshmallows can go from perfectly golden to charred in seconds.
- If your slow cooker doesn’t have a removable insert, skip the broiler step and instead top with marshmallows during the last 30 minutes of cooking. They won’t be toasted, but they’ll still be deliciously melty.
- Mini marshmallows work best for even coverage, but you can cut regular marshmallows into quarters if that’s what you have on hand. Just avoid the jumbo ones because they’re too big and won’t melt evenly.
- A 6-quart slow cooker is perfect for this recipe. If you use a smaller one, the cake might not cook evenly, and a larger one might cook too quickly.
- Try some fun variations! Add peanut butter chips or swirl in peanut butter before baking. For the holidays, add peppermint chips or drizzle with caramel sauce for a seasonal spin.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
