Name: Mouthwatering S’mores Loaf Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
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

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Imagine all the gooey, chocolatey campfire magic of classic s’mores transformed into a luxurious slice you can enjoy any time of year: that’s what you get with the Mouthwatering S’mores Loaf Cake. Decadent chocolate cake, crunchy layers of graham crackers, and a pillowy, toasty meringue topping come together in a loaf pan for a dessert that’s as cozy as it is dramatic. It’s the kind of bake that instantly makes an ordinary night feel like a special celebration, especially when you share it with friends (or keep it all to yourself — zero judgment here!).

Mouthwatering S'mores Loaf Cake Recipe - Recipe Image

Ingredients You’ll Need

No need for fancy ingredients here — just a few classics that, when combined, create pure indulgence in every bite. Each element has a role, ensuring that every layer of the Mouthwatering S’mores Loaf Cake offers its own magic touch.

Unsalted butter: This is the key to a rich, tender crumb and that classic buttery cake flavor.
Granulated sugar: Provides structure, sweetness, and a lovely balanced taste throughout the loaf cake and the meringue topping.
Semisweet chocolate chips (melted): Bring depth, moisture, and that melt-in-your-mouth chocolate experience straight into the batter.
Eggs: Essential for structure and tenderness, as well as giving the meringue a luscious, cloudlike finish.
Sour cream or plain Greek yogurt: Adds tanginess and keeps the chocolate loaf especially moist.
Baking powder: Offers just enough lift for the cake to rise beautifully.
Kosher salt: Balances the sweetness and brings out all the chocolatey flavors.
Dark unsweetened cocoa powder: The secret to an intensely chocolate loaf that isn’t too sweet.
All-purpose flour: Provides structure without making the cake overly dense.
Whole milk: Keeps the batter smooth and tender, binding everything together.
Espresso or brewed coffee: Amplifies the chocolate flavor, no worries — it won’t make the cake taste like coffee!
Vanilla extract: Adds depth and warmth, complementing both chocolate and graham cracker layers.
Graham crackers: The classic s’mores element, giving you those nostalgic crunchy layers in every bite.
Egg whites: Let you whip up a meringue topping that’s glossy, tall, and fluffy.

How to Make Mouthwatering S’mores Loaf Cake

Step 1: Prepare Your Pan and Oven

First things first: get your oven preheating to 350°F (175°C). This ensures an even bake from the get-go. Take a standard loaf pan and give it a good greasing, then line it with parchment paper in a way that leaves a generous overhang — you’ll thank yourself later when the Mouthwatering S’mores Loaf Cake pops right out without fuss. No stuck edges, no heartbreak, just a perfectly released loaf ready for glory.

Step 2: Mix the Wet Ingredients

In the bowl of your stand mixer (or with a hand mixer and a big bowl), cream the softened unsalted butter and granulated sugar together until light and fluffy. Creaming these ingredients well is one of the best ways to guarantee a cake that’s truly tender. Next, blend in the melted chocolate chips. Now crack in the eggs one at a time, mixing after each addition. Follow this up with the sour cream or Greek yogurt — the secret to the luscious, moist texture that sets this cake apart. Enjoy the way the ingredients come together into a dreamy, smooth mixture.

Step 3: Combine Dry and Liquid Ingredients

In a separate bowl, whisk together the baking powder, kosher salt, dark cocoa powder, and all-purpose flour. In a separate small vessel, mix together the whole milk, coffee (or espresso), and vanilla extract. Now, with the mixer on low, alternately add a third of the dry ingredients to your wet mix, followed by half of the milk mixture, and repeat, starting and ending with the dry ingredients. Don’t overmix; just stir until everything is incorporated and the batter looks silky with no floury pockets. The alternating method is what gives this cake its wonderfully light but rich crumb.

Step 4: Layer the Batter and Graham Crackers

Now, pour about one-third of the chocolate batter into the bottom of your prepared pan. Lay three graham cracker halves across the top, then repeat: another third of the batter, more graham crackers, then finish with the remaining batter, smoothing the surface with a spatula. The graham crackers bake up into crisp layers, breaking up the dense chocolate with classic crunchy-and-sweet s’mores flavor — every slice is a little surprise!

Step 5: Bake the Cake

Pop the assembled pan into your preheated oven and bake until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are good), about 48–55 minutes. The kitchen will fill with the most irresistible chocolate smell, so don’t be surprised if people start hovering. Once baked, let the loaf cool almost completely in the pan set on a wire rack — this makes it much easier to frost with meringue and get neat slices.

Step 6: Whip Up the Meringue Topping

While your cake is cooling, time for the showstopper! Whip egg whites at room temperature in a clean bowl until soft peaks form, then gradually add granulated sugar and continue whipping until you get stiff, glossy peaks. Now, mound your billowy meringue on top of the cooled loaf and use the back of a spoon to create whimsical swirls. Toast the top with a kitchen torch if you have one — or pop under the broiler for a minute or two (watch closely). The marshmallowy meringue browns beautifully and gives you that true campfire s’mores finish.

How to Serve Mouthwatering S’mores Loaf Cake

Garnishes

Don’t hold back on dress-up duty! After you swirl on the meringue, you can drizzle the top with a little melted chocolate, sprinkle with crushed graham crackers, or even scatter a few mini chocolate chips. These simple garnishes not only make the Mouthwatering S’mores Loaf Cake look bakery-worthy but also add a delightful textural spark with each slice.

Side Dishes

Serve your loaf cake with a scoop of vanilla ice cream, fresh berries, or a steaming mug of hot chocolate for the ultimate nostalgic treat. A glass of cold milk is classic if you want to capture that pure, childhood s’mores vibe. For a grown-up twist, pair it with espresso or even a shot of chocolate liqueur to complement the deep chocolate notes in the cake.

Creative Ways to Present

Try slicing the Mouthwatering S’mores Loaf Cake into thick slabs and toasting them lightly for a caramelized edge, or cut them into cubes for a dessert platter with berries and extra marshmallows on skewers. Hosting a dinner party? Serve mini slices in parfait glasses layered with whipped cream and extra graham crumbles for a trifle-inspired finish — the options are endless, and your guests will rave.

Make Ahead and Storage

Storing Leftovers

Once the cake is fully cooled and topped with meringue, cover it loosely with plastic wrap or place it in an airtight container. It’ll keep beautifully at room temperature for about a day. The meringue is best enjoyed fresh but will still be delicious after a few hours — just know it’s at its fluffiest right after toasting.

Freezing

If you’d like to get ahead, you can bake the loaf cake and freeze it (minus the meringue). Let it cool completely, then wrap tightly in plastic and foil. It keeps in the freezer up to two months. When ready to serve, thaw at room temperature, then top with fresh meringue and toast for that signature gooeyness.

Reheating

Leftover slices can be gently warmed in a low oven or for a few seconds in the microwave — just enough to revive the chocolate cake and bring back the gooey, almost-fudge center without melting the meringue. If you’ve pre-baked and frozen the cake, let it come back to room temperature before topping and serving.

FAQs

Can I make the Mouthwatering S’mores Loaf Cake without a stand mixer?

Absolutely! A hand mixer will work wonderfully for creaming the butter and sugar, as well as whipping the meringue. If you’re up for a workout, you can even mix the batter by hand and beat the egg whites with a whisk — though it might take a bit longer to get those fluffy peaks.

Can I use milk chocolate or white chocolate instead?

While semisweet chocolate gives the richest flavor, you can swap in milk or white chocolate for a twist. Milk chocolate will make the loaf even sweeter, while white chocolate will mellow out the overall flavor — experiment and find your favorite version of the Mouthwatering S’mores Loaf Cake!

Is there a substitute for graham crackers?

If graham crackers aren’t available, try digestive biscuits, Biscoff cookies, or any lightly sweetened, crisp cookie. Just make sure they’re dry and sturdy enough to hold up in the batter for classic layers.

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

No kitchen torch? No worries! Simply pop the loaf cake (topped with meringue) under your oven’s broiler for one to two minutes. Watch closely so it doesn’t burn — you want golden, toasty swirls, not charred peaks!

How do I know when the loaf cake is done baking?

The best way is to insert a toothpick or cake tester into the center. It should come out with just a few moist crumbs attached, but no wet batter. Don’t stress if you see melted chocolate or graham bits — those are delicious surprises waiting inside!

Final Thoughts

This is one of those recipes that feels like a celebration, no matter the season or occasion. Whether you’re reliving campfire memories or just want something truly special to share, the Mouthwatering S’mores Loaf Cake delivers ooey-gooey, chocolatey joy in every bite. Give it a try and let yourself (and your friends!) be swept up in the fun. Happy baking!

Mouthwatering S’mores Loaf Cake Recipe

★★★★★

4.8 from 5 reviews

Author: Lily
Total Time: 55 minutes
Yield: 1 loaf cake (about 10 servings) 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of a decadent S’mores Loaf Cake with layers of chocolate cake, graham crackers, and a fluffy meringue topping. Perfect for any occasion!

Instructions

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.
Mix the Wet 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
In a stand mixer bowl or a large bowl with a hand mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
Mix in the melted semisweet chocolate chips until fully combined.
Add the eggs one at a time, mixing well after each addition, followed by the sour cream or Greek yogurt.
This process provides the base structure and richness for the cake.
Combine Dry and Liquid Ingredients
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
In a medium bowl, whisk together the baking powder, kosher salt, dark unsweetened cocoa powder, and all-purpose flour.
In a separate small bowl or measuring jug, whisk together the whole milk, espresso or brewed coffee, and vanilla extract.
Alternately add one-third of the dry mixture to the wet mixture, then half the milk mixture, mixing just to combine after each addition.
Repeat, ending with the last third of the dry mixture.
Mix until the batter is smooth.
I like to end with the dry ingredients for a more tender crumb.
Layer the Batter and Graham Crackers
Batter from Step 3
5 graham crackers, broken in half
Pour one-third of the chocolate batter into the bottom of the prepared pan.
Lay 3 graham cracker halves over the batter.
Repeat the layering two more times: spread another third of the batter, then another layer of graham cracker halves, and finally the remaining batter, smoothing the top.
These graham cracker layers add a wonderful texture surprise in each slice!
Bake the Cake
Assembled cake batter with graham crackers from Step 4

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Bake
Cuisine: American