We’ve always loved the magic of s’mores around a campfire, and our Dutch Oven S’Mores Cake takes that nostalgia to new heights. It’s a gooey, chocolatey twist on the classic treat that’s easy to whip up whether you’re camping or in your kitchen.
This recipe combines crunchy graham crackers, melted chocolate, and pillowy marshmallows into a decadent cake that’ll wow your family and friends. We’re excited to share how simple it is to create this crowd-pleaser that’s perfect for any gathering.
Ingredients
For our Dutch Oven S’Mores Cake, we gather fresh, high-quality ingredients that blend the nostalgic flavors of graham crackers, melted chocolate, and gooey marshmallows into a decadent treat. Below, we list them in the order they’re used, with prep notes for precision.
- Graham crackers: 2 cups, crushed – forms the crunchy base we layer first.
- Unsalted butter: 1/2 cup, melted – binds the crust and adds rich flavor.
- Granulated sugar: 1/4 cup – sweetens the crust mixture for a perfect balance.
- Chocolate cake mix: 1 box (about 15-18 ounces) – the foundation we prepare next for a moist, fudgy texture.
- Large eggs: 3 – beaten to incorporate air and help the cake rise.
- Vegetable oil: 1/2 cup – keeps the batter smooth and ensures even baking.
- Whole milk: 1 cup – adds creaminess to the batter for a tender crumb.
- Semi-sweet chocolate bars: 4 bars (about 4 ounces each), chopped – melted and layered for that irresistible chocolatey depth.
- Mini marshmallows: 2 cups – topped last for the signature gooey, toasted finish we all love.
We recommend measuring accurately to achieve the ideal balance of textures and tastes in this campfire-inspired delight.
Equipment Needed
To prepare our Dutch Oven S’Mores Cake, we gather essential tools that ensure a seamless baking experience, whether we’re cooking over a campfire or in the kitchen. This setup allows us to achieve that perfect gooey texture and rich flavors from the graham crackers, chocolate, and marshmallows.
Here is a detailed list of the equipment we recommend, organized by the order of use:
- Dutch oven: Our primary tool—a 4 to 6-quart cast-iron Dutch oven is ideal for even heat distribution and retaining moisture, making it perfect for this campfire-inspired cake.
- Mixing bowl (large): We use this to combine dry ingredients like crushed graham crackers and sugar, ensuring everything blends smoothly without spills.
- Measuring cups and spoons: Accurate measurements are key for success, so we rely on a set of cups (1 cup, ½ cup, etc.) and spoons (1 tablespoon, 1 teaspoon) to portion out items like butter and oil precisely.
- Whisk or sturdy spoon: For mixing wet ingredients such as eggs and milk, we prefer a whisk to incorporate air and create a fluffy batter.
- Spatula: We use a heat-resistant silicone spatula to fold in marshmallows and chocolate, preventing sticking and ensuring even distribution.
- Oven mitts or heat-proof gloves: Safety first— these protect our hands when handling the hot Dutch oven, especially during outdoor cooking.
- Cooling rack: After baking, we place the cake on this to cool evenly, preserving the crispy exterior and molten center.
With this equipment in hand, we’re ready to move from ingredients to the exciting preparation steps, transforming simple components into a delectable treat.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through the straightforward steps to create our Dutch Oven S’mores Cake. Follow these for a gooey chocolatey delight that captures the essence of a campfire treat.
Prep the Ingredients
Before we begin assembling, let’s prepare our ingredients for optimal flavor and texture. Start by crushing 1 ½ cups of graham crackers into fine crumbs using a food processor or a rolling pin for that classic crunchy base. Next, melt ½ cup of unsalted butter in a microwave-safe bowl or on the stove until fully liquid and smooth. In a separate large bowl, whisk together 1 box of chocolate cake mix with 1 cup of granulated sugar to enhance sweetness.
Measure out 3 large eggs, ½ cup of vegetable oil, and 1 cup of whole milk, ensuring they are at room temperature for even mixing. Chop 2 cups of semi-sweet chocolate bars into small pieces to allow for perfect melting. Finally, have 2 cups of mini marshmallows ready for that irresistible gooey topping. With everything prepped, we ensure a seamless process ahead.
Assemble the Cake
With our ingredients prepared, we now layer the cake for a decadent structure. In a large mixing bowl, combine the crushed graham crackers and melted butter, stirring until the mixture forms a moist crumbly base that holds together when pressed.
Add the chocolate cake mix, granulated sugar, eggs, vegetable oil, and whole milk to the bowl, then whisk vigorously for about 2 minutes until the batter is smooth and glossy with no lumps—this creates our rich, fudgy center. Pour half of the batter into the preheated 4 to 6-quart cast-iron Dutch oven, spreading it evenly with a heat-resistant spatula.
Sprinkle the chopped semi-sweet chocolate evenly over the batter layer, followed by half of the mini marshmallows for pockets of melty goodness. Top with the remaining batter, ensuring it covers the add-ins completely. Finally, scatter the rest of the mini marshmallows on top for that signature golden-bubbled crust, building layers of crisp, chewy, and chocolatey sensations that will wow your guests.
Bake in Dutch Oven
Place the assembled Dutch oven over medium-high heat on a campfire or stovetop, positioning it so the heat distributes evenly for thorough baking. Cover the Dutch oven with its lid and let it bake for 25 to 30 minutes, checking occasionally to maintain a steady simmer that bubbles the marshmallows into a toasted, caramelized topping.
For oven baking, preheat your conventional oven to 350°F and bake the covered Dutch oven for 30 to 35 minutes until a toothpick inserted in the center comes out with moist crumbs. Rotate the Dutch oven halfway through for uniform cooking, resulting in a cake that boasts a warm, fragrant aroma of chocolate and toasted marshmallows—our confident method guarantees a perfectly baked treat every time.
Bake in Dutch Oven
Once baked, remove the Dutch oven from the heat source using oven mitts and let the cake cool in the pot for 10 minutes to set its structure. Transfer it to a cooling rack for another 15 to 20 minutes until it reaches a warm, sliceable temperature, allowing the flavors to meld into a velvety, indulgent experience.
To serve, cut into generous wedges and garnish with extra mini marshmallows or a drizzle of melted chocolate if desired. Savor the contrast of crunchy graham base, molten chocolate center, and gooey marshmallow top—our Dutch Oven S’mores Cake promises a nostalgic, shareable dessert that elevates any gathering.
Make-Ahead Instructions
One of the beauties of our Dutch Oven S’Mores Cake is its flexibility for planning ahead, allowing us to enjoy fresh-baked treats without last-minute rushes. Whether we’re gearing up for a camping trip or a family gathering, these strategies help maintain the cake’s signature gooey marshmallows, crunchy graham base, and rich chocolate layers.
Preparing Ingredients in Advance
We can streamline our process by prepping key components up to 24 hours before assembly. Start by crushing the graham crackers and storing them in an airtight container at room temperature to preserve their crisp texture. Similarly, chop the semi-sweet chocolate bars and keep them sealed to prevent oxidation, ensuring they melt perfectly later.
For wet ingredients, whisk together the eggs, vegetable oil, and whole milk in advance. Transfer this mixture to a covered bowl and refrigerate it for up to 12 hours. Note: Always use fresh eggs and check for any signs of spoilage before use to guarantee safety and optimal flavor.
Assembling the Batter Ahead of Time
To save time on baking day, we recommend mixing the full batter in advance. Combine the crushed graham crackers, melted unsalted butter, granulated sugar, and chocolate cake mix as outlined in the preparation steps. Once blended, cover the batter tightly and refrigerate it for up to 8 hours. This approach keeps the batter from separating while locking in those nostalgic campfire-inspired flavors.
If we’re planning further ahead, freeze the unbaked batter in a freezer-safe container for up to 1 month. When ready, thaw it overnight in the refrigerator and proceed with adding the chopped chocolate and mini marshmallows just before baking to maintain their gooey texture.
Storage and Reheating Tips
After baking, our Dutch Oven S’Mores Cake can be stored to retain its decadent appeal. For short-term storage, let the cake cool completely, then cover it and refrigerate for up to 3 days. To reheat, warm individual portions in the oven at 350°F for 5-7 minutes or over a campfire for an authentic touch.
For longer storage, freeze the cooled cake (sliced or whole) in an airtight container or wrapped in plastic and foil. It holds up well for up to 2 months. Here’s a quick reference table for storage durations and methods:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Cover tightly; reheat to restore gooeyness. |
| Freezing | Up to 2 months | Thaw in fridge; avoid microwaving to prevent sogginess. |
By following these make-ahead instructions, we ensure our Dutch Oven S’Mores Cake remains a showstopper, ready to delight with minimal effort.
Conclusion
We’ve loved crafting this Dutch Oven S’Mores Cake and know it’ll become a favorite in your repertoire. It’s more than a recipe—it’s a way to create lasting memories around the fire or table.
We’re confident you’ll enjoy the perfect blend of textures and flavors that make it stand out. Give it a try at your next gathering and let us know how it turns out!
Frequently Asked Questions
What is Dutch Oven S’Mores Cake?
Dutch Oven S’Mores Cake is a fun twist on the classic campfire treat, combining graham crackers, chocolate, and marshmallows into a delicious, easy-to-make cake. It’s perfect for outdoor adventures or kitchen baking, offering a nostalgic flavor with a crunchy base, gooey center, and marshmallow top—ideal for family gatherings.
What ingredients are needed for Dutch Oven S’Mores Cake?
Key ingredients include crushed graham crackers, melted unsalted butter, granulated sugar, chocolate cake mix, eggs, vegetable oil, whole milk, chopped semi-sweet chocolate, and mini marshmallows. Use fresh, high-quality items for the best texture and taste, ensuring a balanced mix of crunchy, molten, and gooey elements in this simple recipe.
What equipment is required to make Dutch Oven S’Mores Cake?
You’ll need a 4-6 quart cast-iron Dutch oven for even heating, a large mixing bowl, measuring cups and spoons, a whisk or spoon, a heat-resistant spatula, oven mitts, and a cooling rack. These tools make preparation seamless, whether baking over a campfire or in a conventional oven.
How do I prepare Dutch Oven S’Mores Cake?
Start by crushing graham crackers and mixing with melted butter for the base. Combine cake mix, eggs, oil, and milk to form batter, then layer with chocolate and marshmallows in the Dutch oven. Bake until done, checking for a golden top. Cool before serving for that perfect s’mores experience.
Can I make Dutch Oven S’Mores Cake ahead of time?
Yes, prep components like crushed graham crackers and chopped chocolate up to 24 hours in advance. Mix the batter ahead and store it in the fridge. This allows for easy planning, ensuring fresh results with minimal last-minute effort for your gatherings.
How should I store and reheat Dutch Oven S’Mores Cake?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, warm in the oven at 350°F for 5-10 minutes or use a microwave for quick servings, maintaining the cake’s gooey texture and flavors.