5-Minute S’mores Fudge Cake

Let me tell you, this 5-Minute S’mores Fudge Cake is a straight-up game changer—like, who knew you could get all those gooey, toasty campfire vibes without even stepping outside? I’m talking about that dreamy melty chocolate mixed with the sweet crunch of graham crackers and little pockets of roasted marshmallow goodness—only it’s ready before you can say “marshmallow.” This is the kind of recipe you pull out when your sweet tooth hits hard, but you don’t want to wait forever for baking. Plus, it’s a total crowd-pleaser when friends show up unannounced. Stick with me, and I’ll show you how to whip up that fudgey, cozy magic in under five minutes flat!

Quick Facts

• Yield: Serves 4
• Prep Time: 2 minutes
• Cook Time: 3 minutes
• Total Time: 5 minutes

Ingredients

For the Main Dish:

• 1/4 cup unsalted butter
• 1/3 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1/4 cup all-purpose flour
• Pinch of salt
• 3 tbsp milk
• 1/4 tsp vanilla extract
• 1/4 cup crushed graham crackers (plus extra for topping)
• 1/4 cup mini marshmallows
• 1/4 cup semi-sweet chocolate chips

How I Make It

Step 1:

First things first: grab a microwave-safe mug or small bowl. Melt the unsalted butter in the microwave for about 30 seconds until just melted. Don’t let it get too hot—it should be buttery but not bubbling.

Step 2:

Stir in the granulated sugar, cocoa powder, flour, and a pinch of salt. Mix well so all the dry ingredients are absorbed and the batter looks smooth and fudgy.

Step 3:

Pour in the milk and vanilla extract, stirring until the batter is silky and pourable. If it feels too thick, add a teaspoon of milk at a time—too thin will lose that fudge texture.

Step 4:

Gently fold in the crushed graham crackers and half of your mini marshmallows and chocolate chips. These little gems are what make the magic happen!

Step 5:

Pop the mug or bowl into the microwave and cook on high for 90 seconds. Keep an eye on it—microwaves vary, so if it starts to puff or bubble too much, stop early. The center should be fudgy, not dry.

Step 6:

Carefully remove from microwave, top with the remaining marshmallows, chocolate chips, and a sprinkle of graham crackers. They’ll melt slightly from the heat, making that gooey s’mores topping we all crave. Let it cool for a minute or two so it sets just right, then dive in!

Variations & Tips

• Swap milk for almond or oat milk to keep it dairy-free and just as creamy.
• Add a pinch of cayenne for a subtle spicy kick—surprisingly delicious!
• If you want even more texture, try folding in chopped toasted nuts like pecans or walnuts.
• Microwave wattages differ; start checking at 60 seconds to avoid overcooking.
• Use dark chocolate chips for a richer fudge flavor, or white chocolate for a twist.

How I Like to Serve It

This cake is best served warm and gooey, right out of the microwave. I love adding a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. It’s perfect for an impromptu dessert on a chilly night or whenever you want to recreate that campfire nostalgia inside the comfort of your own home.

Notes

• This cake is best enjoyed immediately; leftovers can be refrigerated for up to 2 days but will lose some of that fresh, fudgy texture.
• To reheat, microwave briefly in 15-second bursts until warm.

Closing: Honestly, this 5-Minute S’mores Fudge Cake never fails to deliver that cozy, chocolaty hug you didn’t know you needed—quick, easy, and absolutely delicious every single time.