Scale

FOR THE CAKE:

1 cup all-purpose or gluten-free 1:1 flour

½ cup granulated sugar

¼ cup brown sugar

¼ cup cocoa powder

1½ tsp baking powder

¼ tsp salt

½ cup milk

2 tbsp melted butter

1 tsp vanilla extract

1 cup mini marshmallows

FOR THE TOPPING:

½ cup brown sugar

¼ cup cocoa powder

1 cup hot water

¾ cup mini marshmallows

FOR THE GRAHAM CRACKER CRUMBLE:

1 cup crushed graham crackers (or GF grahams)

3 tbsp melted butter

1 tbsp sugar

1. Spray slow cooker generously with nonstick spray.

2. In a bowl, whisk flour, granulated sugar, brown sugar, cocoa, baking powder, and salt.

3. Stir in milk, melted butter, and vanilla until a smooth batter forms. Fold in 1 cup mini marshmallows.

4. Spread batter evenly in the slow cooker.

5. For the topping, mix brown sugar and cocoa powder; sprinkle evenly over the batter.

6. Pour hot water gently over the top — DO NOT stir.

7. Cover and cook on HIGH for 1½–2 hours, until cake is set on top but gooey underneath.

8. Meanwhile, mix crushed graham crackers, melted butter, and sugar to make crumble.

9. When cake is done, sprinkle remaining marshmallows and graham crumble over the top. Let warm for 5 minutes.

10. Serve warm with ice cream for the full s’mores experience.

Do NOT stir after adding the hot water — that’s what creates the molten fudge layer.

Use gluten-free graham crackers for an easy GF-friendly dessert.

Add chocolate chips for extra gooey richness.

Best served warm right out of the slow cooker!

Keywords: crockpot s’mores cake, slow cooker molten chocolate cake, gooey s’mores dessert, marshmallow chocolate cake