Crockpot S’mores Hot Fudge Cake: Indoor Campfire Dessert Tips, FAQ & printable recipe

Tips for success

For the best texture, use a 6-quart slow cooker and don't overfill it. The cake should have room to rise without touching the lid. If your slow cooker tends to run hot, start checking the cake at the 2-hour mark to prevent overbaking. The center should be set but still moist—overcooking can make the cake dry.

To achieve perfectly gooey marshmallows, scatter them in an even layer and cover the slow cooker immediately. The steam will melt them gently.

For a slightly toasted top, transfer the marshmallows to a baking sheet and broil for 1-2 minutes, but this is optional. Serve the cake warm, straight from the slow cooker, for the best experience.

Variations

• Peanut Butter S'mores: Add 1/2 cup of peanut butter in dollops over the cake batter before adding the chocolate chunks. The peanut butter melts into the cake, adding a nutty richness that pairs beautifully with the chocolate and marshmallows.
• Mint Chocolate S'mores: Use mint chocolate chunks instead of milk chocolate and add 1/2 teaspoon of peppermint extract to the cake batter. The refreshing mint flavor contrasts with the gooey marshmallow and fudge sauce for a cool twist.
• Berry S'mores: Scatter 1 cup of fresh raspberries or sliced strawberries over the cake batter before adding the chocolate chunks. The berries burst during cooking, adding a tangy, fruity note that balances the sweetness.
• Salted Caramel S'mores: Drizzle 1/2 cup of caramel sauce over the cake batter and sprinkle with 1/2 teaspoon of flaky sea salt before adding the chocolate chunks. The salty-sweet combination elevates the classic s'mores flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.

Freezer

Freeze the cooled cake in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat.

Reheat

Reheat individual portions in the microwave for 30-45 seconds, or in a 350°F (175°C) oven for 10 minutes until warm.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The cake will firm up when chilled, but reheating will restore its gooey texture.

Let the cake cool completely before refrigerating to prevent condensation. Reheat individual portions in the microwave for 30-45 seconds, or in a 350°F (175°C) oven for 10 minutes.

The cake can be assembled (without the marshmallows) a day ahead and stored in the refrigerator. When ready to cook, let it sit at room temperature for 30 minutes, then slow-cook on HIGH for 2.5 hours. Add the marshmallows during the last 10 minutes. This makes it easy to prepare for gatherings.

Serving ideas

Serve the Crockpot hot fudge cake warm, scooped into bowls with plenty of the fudge sauce from the bottom. Add graham cracker squares on the side for dipping, and optionally a scoop of vanilla ice cream to contrast the warm cake.

The combination of textures—crunchy graham, tender cake, gooey marshmallow, and rich fudge—is pure comfort.

This dessert is perfect for casual get-togethers, movie nights, or any time you crave s'mores without the campfire. The slow cooker keeps it warm for serving, making it ideal for potlucks or parties.

The marshmallow topping is best enjoyed fresh, so serve within 30 minutes of adding the marshmallows for the ultimate gooey experience.

Frequently asked questions

Recipe card

Crockpot S'mores Hot Fudge Cake: Indoor Campfire Dessert

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 8

Ingredients

• 1 1/2 cups crushed honey graham crackers
• 1 box chocolate cake mix (about 15.25 oz)
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 1/2 cups milk chocolate chunks
• 1 box (3.9 oz) hot fudge pudding mix
• 1 3/4 cups warm water
• 3 cups mini marshmallows
• Graham cracker squares, for serving

Instructions

1. Lightly coat the inside of a 6-quart slow cooker with nonstick spray. Spread the crushed honey graham crackers evenly over the bottom. In a large bowl, whisk together the chocolate cake mix, eggs, vegetable oil, and water until smooth and well combined. Pour the batter over the graham crackers, spreading it gently with a spatula to cover evenly.
2. Sprinkle the milk chocolate chunks evenly over the cake batter. In a small bowl, whisk the hot fudge pudding mix with the warm water until dissolved and smooth. Pour the pudding mixture over the chocolate chunks, covering the top. Do not stir.
3. Cover the slow cooker with the lid and cook on HIGH for 2.5 hours, without lifting the lid during the first 2 hours. The cake will rise and the edges will look set, while the center may still jiggle slightly. The pudding mixture will create a fudge sauce that bubbles around the edges.
4. After the 2.5-hour cooking time, scatter the mini marshmallows evenly over the hot cake. Replace the lid and continue cooking on HIGH for 10 minutes, until the marshmallows are puffed and gooey but not fully melted away. The marshmallows should be soft and stretchy.
5. Scoop the warm cake into bowls, making sure to include the fudge sauce from the bottom. Garnish with graham cracker squares for dipping. Serve immediately while the marshmallows are gooey and the cake is warm.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

480

Protein

7 g

Carbohydrates

65 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.