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smores poke cake with a slice removed to show the inside
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S'mores Poke Cake

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American


For The Cake:

  • 2 cups graham crackers crumbled
  • 1/4 cup unbleached all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 butter softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup milk
  • 1/2 cup chocolate syrup

For The Marshmallow Buttercream:

  • 1 cup butter softened
  • 1 teaspoon almond extract
  • 3-4 cups confectioners sugar
  • 1 7oz container of marshmallow fluff


To Make The Cake:

  • Preheat over to 350 degrees F. Line a 10"x8" cake pan with parchment paper. Combine 1 1/2 cups of the crumbled graham crackers, flour, baking powder and salt in a medium bowl to set aside. 
  • In a separate bowl, beat the softened butter until creamy. Add sugar, vanilla, egg yolks, milk, and flour mixture and mix until thoroughly combined.
  •  Beat egg whites with a hand mixer in a separate bowl until stiff peaks form and fold into the cake batter mixture a 1/3 cup at a time.
  •  Pour batter into prepared cake pan and bake until golden, 20-25 minutes. Set aside to cool.

To Make The Marshmallow Buttercream:

  • Beat butter until fluffy, mix in vanilla and confectioners sugar 1 cup at a time then add in the marshmallow fluff.
  • When the cake is cooled, poke holes with the back of a baking spoon all over the top of the cake, pour the chocolate syrup over the top and use a spatula to spread into the holes. 
  • Top with frosting and sprinkle remaining crumbled graham crackers and drizzle with chocolate syrup. Serve immediately or store in the refrigerator.