S’Mores Chocolate Loaf Cake

S’mores chocolate cake is the perfect treat if you love gooey marshmallows, rich chocolate, and crunchy cookies all in one slice. Baked in a loaf tin for easy slicing, this cake brings classic campfire flavours together in a soft, tender loaf with a delicious surprise inside. A layer of chocolate chunks, crushed cookies, and marshmallows is nestled right in the middle, while the top is finished with extra crushed cookies, marshmallows, and melted chocolate for a sweet, sticky finish.

The chocolate cake has been made with spelt flour, but you can easily do a straight swap for all-purpose (plain) flour. If you are new to spelt flour and would like to know more, please check out my tutorial: The Beginner’s Guide to Spelt Flour.

S’Mores Chocolate Loaf Cake

A classic chocolate loaf cake is soft, comforting, and always hits the spot. This s’mores version takes that familiar favourite and turns it up a notch. Marshmallows, crushed cookies and chunks of chocolate are sandwiched between layers of batter. The marshmallows melt into the cake, creating soft, sticky pockets of sweetness throughout. The chocolate becomes irresistibly molten, and the crushed cookies soften as they bake, blending into the cake to add a further layer of sweet along with a subtle, buttery texture.

As if a s’more middle wasn’t enough, the top of the loaf is finished with melted mini marshmallows, extra cookie crumbs, and a generous drizzle of chocolate for a sticky, indulgent topping. Be warned: it gets messy, so use a fork or spoon, preferably not your hands (even if you are sorely tempted to just stuff it into your face).

Perfect for a cosy afternoon treat or sharing with friends, this loaf cake brings those campfire flavours indoors. 

What Are S’mores?

If you’re from the US, s’mores won’t need no introduction. They’re a beloved campfire treat made by sandwiching melted marshmallows and chocolate between graham crackers. For many Americans, s’mores are tied to childhood memories of summer nights, camping trips, and cosy firesides, a simple pleasure that’s hard to beat.

For everyone else, s’mores might be a little less familiar. Full disclosure: the only s’mores I’ve ever actually seen are on TV shows or in movies, and I wouldn’t recognise one if it hit me full on in the face. However, from what I’ve gathered, they’re all about that perfect mix of sweet, gooey marshmallow, melted chocolate, and crunchy cookie that’s instantly satisfying.

This cake brings those iconic flavours together in an easy-to-make loaf, hopefully capturing the spirit of s’mores and doing the classic justice.

About Graham Crackers

Graham crackers are a key ingredient in traditional s’mores, providing a slightly sweet, crunchy base that holds everything together. Made with graham flour, they were originally created in the early 19th century by Sylvester Graham, a Presbyterian minister who promoted simple, wholegrain foods as part of a health movement.

I thought the term “graham crackers” was actually a brand name, but it seems as though there are many different kinds available. If you’re in the UK, it’s unlikely you will be able to get hold of graham crackers in the shops. However, they are available from online US stores and even Amazon. 

Rather than hunt them down, digestives as the closest equivalent. They are often used in cheesecake bases, and are a great substitute for graham crackers. While digestives are slightly less sweet than graham crackers, their crumbly texture also makes them a perfect choice for this cake. 

The last option is to make your own. Although graham crackers are not available in Sweden, graham flour is (grahamsmjöl), and can be a great ingredient to try if you want to get closer to the original graham cracker flavour in your baking. Although I have never made my own graham crackers, I do have a great recipe for spelt and graham flour hamburger buns, which are surprisingly light given they’re made with wholemeal flour. 

Don’t feel you need to use graham crackers or digestives, though. Any sweet cookie crushed up will work beautifully. I actually used shortbread, but shh…don’t tell anyone. Whatever you choose will bring a lovely crunch and subtle sweetness to the loaf, making the cake flexible and easy to adapt.

Which Chocolate Works Best?

Chocolate is a big part of what makes this s’mores chocolate cake so indulgent, so it’s worth using something you really enjoy the taste of. I used milk chocolate for its creamy sweetness, but dark chocolate also works well if you prefer something richer. You can even mix the two for a balanced flavour.

The chunks in the middle don’t need to be perfect. I never use chocolate chips in my baking; I just chop up a block of regular chocolate. This time, I just broke the chocolate into squares and placed them over the better. Just make sure they’re spread evenly so you get little pockets of melty chocolate throughout the cake. For the topping, I melted a bit more (okay, a lot more) chocolate to drizzle over at the end, but that’s optional, although very recommended.

Whichever type you choose, aim for a decent-quality chocolate. It makes a noticeable difference in a simple cake like this, especially with so few ingredients competing for attention.

Avoid Overflow: Tin Size and Marshmallow Advice

This is quite a generous loaf cake, and it rises well, especially thanks to the marshmallows, which puff up a lot as the cake bakes. I used a standard 9×5 inch (23×13 cm) loaf tin, and I wouldn’t recommend going smaller unless you scale down the recipe. Too many marshmallows in the batter can cause it to overflow or create hollow pockets, so be mindful not to overdo it. I used mini marshmallows, but you could use any size. However, it is recommended that you cut up larger marshmallows.

If you don’t have a loaf tin, you can bake the cake in a 20cm (8-inch) square tin or even turn the batter into cupcakes, but be aware the marshmallows might behave a little differently. They’ll likely bubble and caramelise on top, which can be delicious but slightly messier. Cupcakes will also bake faster, so keep an eye on the timing and start checking around 18 to 20 minutes.

FAQ

• How many slices does the cake yield?

It’s a fairly big cake and will easily yield 10 to 12 slices.

• Can I make this with regular flour instead of spelt?
  

Yes! Regular plain (all-purpose) flour works just fine in place of spelt. The texture will be very similar, and remain soft and tender.

• Can I use chocolate chips instead of chopped chocolate?
  

Absolutely. Chocolate chips will work just as well, holding their shape a bit more during baking. Use whichever you prefer or have on hand.

• What kind of cookies should I use?
  

If you’re outside the US and can’t find graham crackers, digestives are the closest match. But honestly, any plain, sweet biscuit with a bit of crunch will do. Try Rich Tea, Marie biscuits, or even shortbread.

• Can I leave out the marshmallows?
  

Well you can, of course. But that would technically mean it was no longer a s’mores cake. You could omit the marshmallows completely, but the cake will be less tall (as the marshmallows contribute to the rise of the cake).

• How should I store the cake?
  

Once cooled, keep the cake in an airtight container and eat within one or two days. Spelt flour bakes tend to lose moisture faster than those made with regular flour, so this loaf is best frozen if you won’t eat it right away. Slice it before freezing, even with the topping, and defrost at room temperature when ready to serve.

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Print Pin

S'Mores Chocolate Loaf Cake

Servings 10 slices

Ingredients

Cake:

• 190g (1½ cups) spelt flour (see note 1)
• 50g (½ cup) cocoa powder
• 1½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 170g (¾ cup) butter (softened)
• 200g (1 cup) sugar
• 3 eggs (large)
• 2 tsp vanilla extract
• 80g (⅓ cup) Greek yoghurt (see note 2)
• 80ml (⅓ cup) buttermilk (see note 3)

Filling & Topping:

• 100g (3½ oz) chocolate chunks or chips
• 100g (3½ oz) graham crackers / cookies (crushed - save 20g for the topping)
• 50g (1 cup) mini marshmallows (extra for the top)

Instructions

Cake:

• Preheat your oven to 175°C (350°F).
• Grease and flour a 9x5-inch (23cm x 13cm) loaf pan or line it with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
• Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
• Add the dry ingredients in three additions, alternating with the yoghurt and buttermilk. Start and end with the dry mixture. Mix each addition just until combined (don’t over-mix).
• Pour half of the batter into the prepared pan.
• Break the chocolate into squares, cut it into chunks, or use chocolate chips. Set aside about a quarter for the topping.
• Evenly place the squares or sprinkle the chocolate on top of the batter, along with the crushed graham crackers (remember to retain some for the topping), and mini marshmallows.
• Top with the remaining batter.
• Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean. The cake should be well-risen and set.
• Scatter a few more mini marshmallows over the top of the cake about 5 minutes before the baking time is up, allowing them to melt without burning.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Topping:

• Melt the retained chocolate.
• Drizzle it over the top of the cake.
• Sprinkle over the retained cookie crumbs.
• Slice and enjoy!

Notes

 

I have converted metric measurements (grams and ML) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.

1. Flour: You can use all-purpose (plain) flour instead of spelt. Use the same amount.
2. Yoghurt: Sour cream can be used in place of Greek yoghurt.
3. Buttermilk: If you don’t have buttermilk, mix 1½ teaspoons of lemon juice or vinegar with 80ml (⅓ cup) milk. Let it sit for 5–10 minutes before using.