Easy And Delish S mores Loaf Cake

This is the loaf cake that tastes like summer camp even if you’re eating it in slippers in your kitchen. Imagine a graham cracker-butter crust on the bottom, a fudgy chocolate loaf in the middle, and a gooey, toasty marshmallow cap that crackles when you slice it. It’s messy in the best way—like a s’more grew up, got cozy, and moved into a loaf pan.

My little crew goes feral for this one. The first time I made it, my husband hovered with a knife like a hawk, cutting into it way too hot, marshmallow sliding everywhere, and we still ate it like goblins over the cutting board. Now it’s our Friday night “movie cake.” The kids try to steal the toastiest marshmallow peaks first. I pretend not to see. It’s become one of those throw-together bakes I can do while refereeing homework and forgetting where I put my whisk (it was in the microwave—don’t ask).

How to Make It

Okay, preheat your oven to 350°F and line a 9×5-inch loaf pan with a parchment sling. Crush graham crackers, stir in melted butter and a little brown sugar, and press that into the pan. I like to give it a quick 8-minute head start in the oven so it sets.

While it’s baking, whisk the dry stuff in one bowl: flour, cocoa, baking powder/soda, salt, and a smidge of espresso powder if you’ve got it (doesn’t taste like coffee, just makes the chocolate sing). In another bowl, whisk eggs with brown sugar, splash of granulated if you want it sweeter, oil, sour cream, milk, and vanilla. Fold wet into dry—no overmixing, just moody streaks disappearing—and toss in chocolate chips.

Pour that batter over the crust. Bake until mostly set—about 40 minutes—then pull it out, avalanche on the mini marshmallows, and pop it back in. You want them puffed and bronzed. If they need more color, give them a 30–60 second broil, but do not walk away. Ask me how I know.

Cool in the pan for 15–20 minutes (marshmallow needs to settle down), lift with the parchment, and slice with a knife you’ve lightly oiled or run under hot water. Prepare for sticky fingers and zero regrets.

✔Ingredient Notes

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– Graham crackers: The crunchy base. Crush super fine so it doesn’t crumble apart; I’ve made “graham gravel” before—still tasty, messy as heck.
– Unsalted butter: Melted into the crumbs for that s’mores vibe. Salted works—just reduce the added salt a pinch.
– All-purpose flour: Keep it simple. Spoon and level (120 g per cup) so the loaf doesn’t go dense.
– Unsweetened cocoa powder: Natural or Dutch both work. Dutch = deeper color, slightly richer.
– Neutral oil: Moist crumb without fuss. I love the shine it gives. Olive oil is fine but adds flavor.
– Sour cream: Moisture insurance. Plain Greek yogurt steps in like a champ.
– Mini marshmallows: They puff, they toast, they make it a s’more. Big ones work if you snip them in half.
– Chocolate chips/chunks: Semi-sweet keeps it balanced. Milk chocolate makes it sweeter; dark is moody and perfect.
– Espresso powder (optional): A pinch wakes up the chocolate. No, it won’t taste like coffee unless you dump it in.

✔Recipe Steps

1. Preheat oven to 350°F and line a 9×5-inch loaf pan with a parchment sling, lightly greasing the sides.
2. Mix 1 1/2 cups graham crumbs, 5 tbsp melted butter, 2 tbsp brown sugar, and a pinch of salt; press into pan and bake 8 minutes.
3. Whisk dry: 1 cup flour (120 g), 1/3 cup cocoa (35 g), 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, 1/2 tsp espresso powder (optional).
4. Whisk wet: 2 large eggs, 3/4 cup packed brown sugar, 1/4 cup granulated sugar (optional), 1/2 cup neutral oil, 1/2 cup sour cream, 1/4 cup milk, 1 tsp vanilla.
5. Fold wet into dry until just combined; stir in 3/4 cup chocolate chips. Pour over crust and bake 40 minutes.
6. Top with 2 cups mini marshmallows; bake 8–12 minutes more until puffed and golden (or broil 30–60 seconds). Cool 15–20 minutes, lift, slice, and devour.

What to Serve It With

– Cold milk or oat milk if that’s your jam.
– Hot coffee—dark roast with the sweet marshmallow is A+.
– Vanilla ice cream because why not.
– Fresh raspberries to make it feel like “balance.”

✔Tips & Mistakes

– Don’t overmix the batter; streaks should just disappear. Overmixing = tough loaf.
– Line the pan. Marshmallow sticks to everything including your soul.
– Watch the broiler like a hawk. Marshmallow goes from golden to campfire tragedy fast.
– If your crust crumbles, you probably didn’t pack it tightly or it needed that 8-minute pre-bake.
– Slice with a hot or lightly oiled knife for clean-ish cuts. Perfection is overrated.

✔Storage Tips

Counter: Keep covered at room temp up to 2 days. The marshmallow gets a little chewy on day two in a way I low-key love.
Fridge: 4–5 days, wrapped. Eat cold for a fudgier bite, or warm slices 10–15 seconds in the microwave to re-goo the top.
Freezer: Slice, wrap, and freeze up to 2 months. Thaw at room temp and broil the top for 15–30 seconds to re-toast if you’re feeling extra. Breakfast slice? Absolutely no shame.

✔Variations and Substitutions

– No grahams? Use digestive biscuits or vanilla wafers; gluten-free grahams work too.
– Swap half the chocolate chips for peanut butter chips or chopped peanut butter cups.
– No sour cream? Use full-fat Greek yogurt. In a pinch, use 1/2 cup buttermilk and reduce milk to 2 tbsp.
– Want less sweet? Use dark chocolate chips and skip the extra 1/4 cup white sugar.
– Marshmallow fluff: Dollop and swirl through the top of the batter instead of minis; bake the full time and broil briefly.
– Maple or honey: You can swap up to 1/4 cup of the brown sugar; expect a slightly denser crumb and deeper flavor.

Frequently Asked Questions

Easy And Delish S mores Loaf Cake

This easy s'mores loaf cake brings campfire flavors to your kitchen—graham cracker crumb batter studded with chocolate chips and crowned with toasted mini marshmallows. One bowl, simple steps, and irresistibly gooey slices.

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Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour
• ▢ 1 cup finely crushed graham cracker crumbs
• ▢ 1.5 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp kosher salt
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar, packed
• ▢ 0.5 cup unsalted butter, melted and cooled
• ▢ 0.25 cup vegetable oil
• ▢ 2 large eggs
• ▢ 2 tsp vanilla extract
• ▢ 0.75 cup whole milk
• ▢ 0.5 cup sour cream
• ▢ 1.25 cup semi-sweet chocolate chips fold into batter
• ▢ 2 cup mini marshmallows fold into batter
• ▢ 1.5 cup mini marshmallows for topping
• ▢ 0.25 cup semi-sweet chocolate chips for topping
• ▢ 0.25 cup crushed graham crackers for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9×5 inch loaf pan and line it with a parchment sling.
• Whisk flour, graham crumbs, baking powder, baking soda, and salt in a large bowl.
• In a separate bowl, whisk granulated sugar, brown sugar, melted butter, and oil until combined. Whisk in eggs and vanilla until smooth.
• Whisk in milk and sour cream. Add dry ingredients and stir just until no dry streaks remain.
• Fold in 1.25 cups chocolate chips and 2 cups mini marshmallows. Spread batter in the pan and smooth the top.
• Bake 50 to 55 minutes, until a tester inserted in the center comes out with a few moist crumbs (avoid marshmallow pockets when testing).
• Top with 1.5 cups mini marshmallows and 0.25 cup chocolate chips. Return to the oven for 2 to 4 minutes or broil 30 to 60 seconds to toast. Watch closely.
• Cool in pan 15 minutes, then lift out to a rack. Sprinkle crushed graham crackers on top. Cool at least 30 minutes before slicing with a lightly oiled knife.

Notes

For extra campfire vibes, drizzle melted chocolate over the toasted marshmallows. Store covered at room temperature up to 2 days or refrigerate up to 5 days. Rewarm slices briefly to re-soften the marshmallows.