Name: Mouthwatering S’mores Loaf Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 8 tbsp unsalted butter, softened; 1 cup granulated sugar; 1/3 cup semisweet chocolate chips, melted; 2 eggs; 1/4 cup sour cream or plain Greek yogurt; 1 3/4 tsp baking powder; 1/2 tsp kosher salt; 1/3 cup dark unsweetened cocoa powder; 1 cup plus 1 tbsp all-purpose flour; 1/4 cup whole milk; 1 shot espresso or 1/4 cup brewed coffee; 1 tsp vanilla extract; 5 graham crackers, broken in half; 2 egg whites, at room temperature; 1/2 cup granulated sugar

Jump to Recipe

If you’re ready to bring campfire magic into your own kitchen, this Mouthwatering S’mores Loaf Cake is destined to be your next baking obsession! Imagine layers of tender chocolate cake, graham crackers tucked inside for a nostalgic crunch, and a fluffy, toasted meringue that crackles just like a marshmallow over an open flame. Every bite captures the gooey, chocolatey, and pillowy delight of classic s’mores, reinvented as a nostalgic loaf cake that’s perfect for sharing—or secretly savoring on your own. Get ready for some serious smiles!

Mouthwatering S'mores Loaf Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this show-stopping treat might look impressive, but each one is crucial to achieving that perfect s’mores experience. From the deep cocoa notes in the cake to the dreamy meringue topping, every component plays its part in the look, feel, and taste of this dessert.

Unsalted butter: Softened for an ultra-creamy cake base that’s full of flavor.
Granulated sugar: Adds sweetness and structure to both the cake and meringue.
Semisweet chocolate chips, melted: Intensifies the chocolate flavor and gives gorgeous richness.
Eggs: Provide structure, richness, and help emulsify the batter.
Sour cream or plain Greek yogurt: Contributes moisture and a gentle tang for a tender crumb.
Baking powder: Gives your cake the perfect lift and light texture.
Kosher salt: Balances sweetness and brings out the chocolate flavor.
Dark unsweetened cocoa powder: Delivers that iconic fudgy cake color and deep cocoa taste.
All-purpose flour: The base that gives body and structure to your loaf.
Whole milk: Adds moisture and helps the crumb stay soft.
Espresso or brewed coffee: Intensifies the chocolate notes—trust me, you won’t taste “coffee!”
Vanilla extract: Lends warmth and rounds out flavors beautifully.
Graham crackers, broken in half: The golden, crunchy surprise layer reminiscent of classic s’mores.
Egg whites (for meringue): Whipped into dreamy clouds for the ultimate marshmallowy topping.
Granulated sugar (for meringue): Sweetens and stabilizes the meringue, so it holds its gorgeous shape.

How to Make Mouthwatering S’mores Loaf Cake

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 350°F (175°C). Take a standard loaf pan, grease it well, then line it with parchment paper, making sure to leave a bit of overhang on the sides. This little trick makes unmolding your Mouthwatering S’mores Loaf Cake a breeze and guarantees none of the deliciousness sticks behind.

Step 2: Mix the Wet Ingredients

In a stand mixer or large bowl, use medium speed to cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy—this process aerates the batter for a tender bake. Next, pour in the melted chocolate chips and mix until luscious. Add the eggs one at a time, mixing well after each, and then stir in the sour cream or Greek yogurt. This wet mixture is the skeleton of your cake, providing both flavor and incredible moisture.

Step 3: Combine Dry and Liquid Ingredients

In a separate bowl, whisk together your flour, baking powder, cocoa powder, and salt. In another small bowl or jug, mix the milk, espresso (or coffee), and vanilla. Alternate adding dry ingredients with the milk mixture to your wet batter, beginning and ending with the dry. Gently mix just until everything comes together. This staggered approach keeps the cake impossibly tender and avoids over-mixing.

Step 4: Layer the Batter and Graham Crackers

Now for the fun part! Pour one-third of your chocolate batter into the prepared loaf pan. Lay out three graham cracker halves on top, followed by another third of the batter, the next layer of grahams, and finally the rest of the batter. Spread gently to smooth the top. The graham layers will bake into pockets of toasty, sweet goodness—spot-on for a Mouthwatering S’mores Loaf Cake experience!

Step 5: Bake the Cake

Place the pan in your preheated oven and bake for 35 to 40 minutes. A toothpick should come out with just a few moist crumbs (not wet batter!). Let the cake rest for about 10 minutes in the pan, then lift it out using the parchment overhang. A slightly cooled cake is much easier to handle—and smells beyond tempting!

Step 6: Make the Swiss Meringue

While your cake bakes, craft a flawless Swiss meringue. Whisk the egg whites and sugar together in a stand mixer bowl set over a double boiler (or a heatproof bowl over simmering water) until the sugar dissolves and the mixture feels smooth between your fingers. Remove from the heat and whip on high speed until stiff, glossy peaks form. This cloud-like topping is what makes the Mouthwatering S’mores Loaf Cake truly unforgettable.

Step 7: Finish and Decorate

Once your cake is cool, swoosh or pipe the meringue artfully over the top of the loaf. For the full campfire effect, use a kitchen torch to gently toast the meringue until golden and crackly. Even a broiler works in a pinch! Slice, serve, and watch faces light up.

How to Serve Mouthwatering S’mores Loaf Cake

Garnishes

The crowning touch for this cake is extra chocolate shavings, a handful of mini chocolate chips, or a dusting of cocoa powder atop the toasted meringue. You might also sprinkle on some crushed graham cracker or a drizzle of chocolate sauce. Not only does it look stunning, but these little flourishes give the Mouthwatering S’mores Loaf Cake extra flair.

Side Dishes

Pair your cake slices with a scoop of creamy vanilla ice cream for a downright dreamy dessert. If you’re hosting a brunch or party, fresh strawberries or raspberries balance the cake’s decadence beautifully. A cup of rich coffee or cold milk alongside is always a comforting choice, making each bite of your Mouthwatering S’mores Loaf Cake even more memorable.

Creative Ways to Present

Try slicing your loaf into thick slabs and serving each on a wooden board for rustic, campfire nostalgia. For parties, cut the cake into cubes and skewer them as “s’mores cake pops”—great for dipping in chocolate sauce! Or go bold and layer slices with more toasted meringue in parfait glasses for a modern twist on the classic Mouthwatering S’mores Loaf Cake.

Make Ahead and Storage

Storing Leftovers

If you somehow have slices left (I dare you!), keep them in an airtight container at room temperature for up to two days. The meringue holds up better than you’d imagine but does start to lose its cloud-like magic after that—so enjoy fresh whenever possible!

Freezing

It’s best to freeze this cake without the meringue topping. Wrap the cooled, un-topped loaf tightly in plastic wrap and then foil, or slip it into a freezer-safe bag for up to three months. When ready to enjoy, thaw at room temperature, then make the meringue fresh and pile it on just before serving your revived Mouthwatering S’mores Loaf Cake.

Reheating

To refresh slices, pop them in a 300°F (150°C) oven for just a few minutes. This warms the cake without drying it out, making those chocolate and graham layers as inviting as the first day—even better with a just-torched meringue topping!

FAQs

Can I make this cake gluten-free?

Absolutely! Swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour, and use gluten-free graham crackers. The results are every bit as luscious, so no one has to miss out on Mouthwatering S’mores Loaf Cake.

What if I don’t have a kitchen torch for the meringue?

No problem at all. Simply place the topped cake under your oven’s broiler for a minute or two—keep a close eye on it! You’ll achieve that golden, toasty finish that’s signature to s’mores.

Is there a substitute for espresso in the cake?

If you’re sensitive to coffee (or making the cake for kids), you can replace the espresso with more whole milk. The coffee only enhances the chocolate flavor; you won’t taste it in the finished Mouthwatering S’mores Loaf Cake.

Can I assemble the cake ahead of time?

The cake layers themselves can absolutely be baked a day in advance. Hold off on making and spreading the meringue until closer to serving so it stays fluffy and photogenic for your big dessert reveal.

How can I tell when the meringue is done whipping?

Your Swiss meringue is ready when it holds stiff, glossy peaks and you can lift out your beater with the meringue standing tall. Don’t be afraid to keep whipping; you want that cloud to hold its shape atop your Mouthwatering S’mores Loaf Cake.

Final Thoughts

This recipe is pure joy—a guaranteed crowd-pleaser that captures all the fun of s’mores in a single loaf. If campfires and chocolate hold a special place in your heart (don’t we all?), you owe it to yourself to whip up the Mouthwatering S’mores Loaf Cake and make some delicious memories. Happy baking!

Mouthwatering S’mores Loaf Cake Recipe

★★★★★

4.9 from 12 reviews

Author: Ella
Total Time: 1 hour
Yield: 1 loaf cake 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of chocolate, graham crackers, and fluffy meringue with this delightful S’mores Loaf Cake. Layers of moist chocolate cake and crunchy graham crackers, topped with a sweet Swiss meringue, make this treat a perfect combination of textures and tastes.

Instructions

Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper, ensuring an overhang for easy removal of the cake later. This step ensures your cake won’t stick and will come out smoothly.
Step 2: Mix the Wet Ingredients
In a stand mixer bowl or a large bowl with a hand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy. Mix in the melted chocolate chips, then add eggs one at a time, followed by sour cream or Greek yogurt.
Step 3: Combine Dry and Liquid Ingredients
Whisk together baking powder, salt, cocoa powder, and flour in a bowl. In another bowl, mix milk, espresso, and vanilla. Alternate adding dry and wet mixtures to the batter.
Step 4: Layer the Batter and Graham Crackers
Pour batter into the pan, layer with graham crackers, and repeat, ending with the batter.
Step 5: Bake the Cake
Bake for 35-40 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes.
Step 6: Make the Swiss Meringue
Whisk egg whites and sugar over a double boiler until smooth. Whip until stiff peaks form.
Step 7: Finish and Decorate
Top the cake with the Swiss meringue and enjoy!

Notes

For added flavor, you can sprinkle crushed graham crackers on top of the meringue before toasting.
This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American