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S'Mores Gooey Butter Cake

You can skip the campfire and still serve up s'mores flavors to a crowd with this rich, chewy version of the famous St. Louis cake.
  • Level: Easy
  • Total: 2 hr 5 min (includes cooling time)
  • Active: 25 min
  • Yield: 10 to 12 servings
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Ingredients

Crust:

Nonstick cooking spray, for the pan

One 15.25-ounce box devil's food cake mix

1 teaspoon vanilla extract

2 large eggs

1 stick (8 tablespoons) unsalted butter, melted and cooled

Filling:

One 8-ounce package cream cheese, at room temperature

1 teaspoon vanilla extract

2 large eggs

4 tablespoons unsalted butter, melted and cooled

3 cups confectioners' sugar

One 10-ounce bag standard marshmallows (not mini)

4 graham cracker sheets

Directions

  1. For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
  2. Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
  3. For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute.
  4. Arrange the marshmallows in rows in the chocolate batter, flat-ends up. Pour the cream cheese mixture over the marshmallows, using an offset spatula to evenly distribute. Coarsely crumble the graham crackers over the top.
  5. Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares.
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