S'mores Torte 10.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jun 26, 2019

This cake combines the classic combination of marshmallow, graham cracker and melting chocolate into a rich, fudgy treat, making it a perfect vehicle for campfire-ingredient leftovers.

In testing, we found that a springform pan makes for easier cake removal.

Serve with a dollop of marshmallow fluff, or slightly sweetened whipped cream.

Make Ahead: The cake is good when it's barely warm, but we liked it even better when it had been chilled in the refrigerator (and that also makes it easier to slice).

10 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-12 servings

  • 8 tablespoons (1 stick) unsalted butter
  • 3 Hershey’s milk chocolate bars (1.55 ounces each), broken into pieces
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature and lightly beaten
  • About 8 ounces plain graham crackers, crushed to crumbs (generous 2 cups)
  • About 3 ounces (1 1/2 cups) mini marshmallows


Preheat the oven to 350 degrees. Grease an 8-inch springform pan or cake layer pan that's at least 2 inches deep with cooking oil spray. Line the bottom with a round of parchment paper and then grease the surface of the paper, as well.

Place the butter in a small saucepan over medium heat; once it’s half melted, add the chocolate. Cook, stirring, until both are fully melted and the mixture is smooth and glossy. Remove from the heat.

Stir in the sugar and vanilla extract, then stir in the beaten eggs until no trace of yolk or whites remains. Add the graham cracker crumbs and marshmallows, stirring until evenly distributed. Scrape into the cake pan, spreading the batter evenly. Bake (middle rack) for 35 minutes, until the edges are browned and set; the center should be puffed and will jiggle a bit.

Cool in the pan for 20 minutes, during which time the center of the cake will flatten out, then run a round-edged knife around the edges to loosen the cake. Let cool for an additional 15 minutes more before serving or storing (see headnote).

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Recipe Source

Adapted from "One-Pot Cakes: 60 Recipes for Cakes From Scratch Using a Pot, a Spoon and a Pan,” by Andrew Schloss with Ken Bookman (William Morrow, 1995).

Tested by Bonnie S. Benwick.

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