• Easy
  • Serves 24
  • 90 mins prep
  • 35 mins cook

Easy S'mores cake

This incredible layered chocolate cake is beautiful topped with a rich fudge sauce and sweet marshmallows. It's easy to make, but looks (and tastes) really impressive!


Easy smores cake

  • 3 x 600g packet mud cakes
  • 250 g packet wheatmeal biscuits
  • 150 g butter, melted
  • 2 x 300g jars chocolate fudge sauce
  • 750 g cream cheese, chopped
  • 250 g white marshmallows, halved, plus extra to decorate
  • 1/2 cup caster sugar
  • 1/3 cup light sour cream
  • 2 tsp vanilla extract
  • 3 tsp gelatine
  • 1/3 cup boiling water


Easy smores cake

  1. Preheat oven to moderately slow, 160°C. Lightly grease and line three 22cm round spring-form cake pans.
  2. Prepare mud cakes following packet instructions. Set aside to cool. Trim tops from cakes to level if needed, and return 2 to greased and lined spring-form pans. Set third cake aside.
  3. Reserve two wheatmeal biscuits. In a food processor pulse remaining biscuits until crumbs from. Add butter, pulsing until combined.
  4. Dollop 2 tablespoons of fudge sauce over each mud cake in pans, spreading evenly (see tips). Divide biscuit mixture evenly over each, pressing to level. Chill 30 minutes.
  5. In a medium saucepan, heat cream cheese, marshmallow, sugar, sour cream, and vanilla on medium, stirring until melted and smooth.
  6. In a small jug whisk gelatine into boiling water until dissolved. Whisk into marshmallow mixture until combined. Cool slightly, then pour over biscuit layers in pans. Chill 4 hours until set.
  7. Place one cheesecake topped cake on a serving plate. Dollop with 1 tablespoon fudge sauce, spreading evenly. Top with remaining cheesecake topped cake. Spread with 1 tablespoon fudge sauce, then top with reserved plain mud cake.
  8. Reserve 1/4 cup of fudge sauce. Pour remaining over top of cake, allowing it to drizzle down sides. Roughly crush reserved biscuits. Sprinkle over top with extra marshmallows. Drizzle with reserved sauce.
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