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Sheet-Pan S’mores Poke Cake

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Katie Wilken
Updated Apr 14, 2026
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S’mores meet cake in this super easy, super yummy poke cake. It starts with a salty, crunchy graham cracker crust, soft chocolate cake, gooey fudge sauce, and toasted marshmallow whipped cream. It might be better than an actual s’more, because it’s all the best parts of a s’mores but with a whole bunch of fluffy whipped cream. You will be making this cake on repeat all spring and summer.

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Sheet-Pan S’mores Poke Cake

  • Prep Time 15 min
  • Total 1 hr 45 min
  • Servings 24
  • Ingredients 13
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Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup salted butter, melted
  • 1 teaspoon salt

Cake

Filling & Topping

  • 1 jar (15 oz) hot fudge topping, divided
  • 3 cups miniature marshmallows
  • 3 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt

Instructions

  • Step 
    1

    Heat oven to 350°F. 

  • Step 
    2

    In a large bowl, mix all Crust ingredients. Press mixture evenly in the bottom of an 18x13-inch rimmed sheet pan using the back of a measuring cup.

  • Step 
    3

    In a large bowl, beat all Cake ingredients until smooth. Pour over graham cracker crust; spread evenly.

  • Step 
    4

    Bake 18 to 20 minutes or until cake springs back when lightly touched in the center. Remove from the oven to a cooling rack. After removing the cake from the oven, set oven control to broil. Cool cake completely, about 45 minutes.

  • Step 
    5

    Meanwhile, line a baking sheet with parchment paper. Sprinkle marshmallows evenly onto the baking sheet. Broil 4 to 5 inches from the heat for 30 to 60 seconds or until marshmallows are toasted a deep golden brown. (Watch carefully as the marshmallows can burn quickly.)

  • Step 
    6

    In a large bowl, beat whipping cream, sugar, 1 tablespoon vanilla, and 1/4 teaspoon salt with an electric mixer until soft peaks form. Add the toasted marshmallows while they are still warm and beat to combine.

  • Step 
    7

    With the handle of a wooden spoon or spatula (1/2 inch in diameter), poke holes almost to the bottom across the top of the cake, wiping the spoon handle occasionally with a paper towel to reduce sticking. Place 3 tablespoons hot fudge topping into a small decorating bag; set aside. Spread remaining hot fudge topping over the top of the cake, working back and forth to fill the holes.

  • Step 
    8

    Spread whipped cream mixture evenly over the top of the cake with an offset spatula. Snip a small tip from the decorating bag and drizzle hot fudge topping over the whipped topping. Cut into squares to serve. Store covered in the refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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