Grilled S’mores Cakes
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Craving a new twist on classic s’mores? These Grilled S’mores Cakes are a fun, fast, and surprisingly delicious way to bring that campfire magic to your backyard. They start with humble shortcake cups—not usually my go-to, but in this recipe, they toast up beautifully and become buttery little vessels of gooey goodness.
I experimented with both chocolate and vanilla cakes, and while both turned out tasty, chocolate cake definitely stole the show with its rich flavor that pairs perfectly with toasted marshmallows and smooth chocolate. And if you happen to own one of Wilton’s specialty pans, you can bake your own shortcake cups for an extra homemade touch.
What makes this treat even more exciting is the grilling! Brushing the cake with melted butter before tossing it on the grill gives it irresistible golden edges and a slight crunch that’s pure perfection. It’s playful, unexpected, and ideal for summer gatherings or quick weeknight desserts when you’re craving something warm and sweet.
Ingredients for Grilled S’mores Cakes
- PRE-MADE DESSERT SHORTCAKE SHELLS, VANILLA OR CHOCOLATE
- BUTTER
- HERSHEY’S MILK CHOCOLATE BAR
- GRAHAM CRACKER SHEETS
- MINI MARSHMALLOWS
- CHOCOLATE SAUCE, OPTIONAL
Instructions for Grilled S’mores Cakes
Start by preheating your grill to medium heat—just enough to give those marshmallows a golden finish without scorching the fun. Tear off two 12-inch squares of aluminum foil and brush the center of each with a little melted butter to prevent sticking and add extra flavor.
Next, generously coat all sides of the shortcake shells with melted butter and place three cakes on each foil sheet. Drop two pieces of chocolate into the center of every cake, then sprinkle crushed graham cracker over the top like fairy dust. Pile on the mini marshmallows so they’ll melt into a gooey cloud.
Carefully transfer the foil bundles to the grill, close the lid, and cook for about five minutes—just long enough for the marshmallows to toast and bubble. Once grilled to perfection, remove the cakes from the foil, arrange them on a plate, and finish with a drizzle of velvety chocolate sauce. It’s backyard dessert bliss!
Frequently Asked Questions
Can I make these without a grill?
Yes! You can bake them in the oven at 375°F for about 5–7 minutes or use a toaster oven. Just keep an eye on the marshmallows so they don’t burn.
What kind of shortcake shells work best?
Pre-made dessert shells (vanilla or chocolate) work great. Chocolate adds a richer flavor, but vanilla lets the s’mores ingredients shine.
Can I prep these ahead of time?
Absolutely—assemble the cakes and wrap them in foil up to a few hours ahead. Keep them chilled until ready to grill.
What chocolate should I use?
Classic milk chocolate bars melt beautifully, but you can experiment with dark chocolate chips, peanut butter cups, or even chocolate hazelnut spread for a twist.
How do I keep the marshmallows from burning?
Grill over medium heat and close the lid. Five minutes is usually perfect for gooey, golden marshmallows.
What toppings can I add?
Try drizzling with caramel sauce, sprinkling crushed nuts, or adding fresh berries for a fun twist.
FOR MORE RECIPES LIKE THIS, TRY:
Grilled S’mores Cakes
Real Mom Kitchen
Equipment
Ingredients
- 6 pre-made dessert shortcake shells vanilla or chocolate
- ¼ cup butter melted
- 1.55 oz Hershey's Milk Chocolate bar, broken into 12 pieces
- 1 ½ sheets graham cracker broken into 6 pieces total
- ½ cup mini marshmallows
- chocolate sauce optional
Instructions
- Preheat the grill to medium heat.
- Get two 12- inch pieces of aluminum foil and brush the center with some of the melted butter.
- Then brush all sides of the shortcakes with butter and place 3 cakes on each 12-inch square of aluminum foil . Place two of the 12 pieces of chocolate into the well of each shortcake shell.
- Crushed a piece of graham cracker over each cake. Top each with mini marshmallows.
- Place the prepared foil sheets topped with the cakes on the grill . Close the cover and cook until the marshmallows are browned and toasted, about 5 minutes.
- Remove from the grill, place on a plate and drizzle with the chocolate sauce.
Nutrition
Recipe adapted from Sandra Lee.
