⏳ Yield & Time

Yield: 12 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 2 1/4 cups All-purpose flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 cup Unsalted butter
• 1 3/4 cups Granulated sugar
• 4 Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Semi-sweet chocolate chips
• 1 bag Mini marshmallows

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Don't skip this step; otherwise, your cake might stick!
2. In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 3/4 cups of granulated sugar until light and fluffy. This is where a stand mixer really shines, but you can totally do it by hand – just be prepared for a bit of a workout!
3. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Mmm, vanilla...my favorite!
4. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Don't forget the salt! It enhances the flavors!
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don't overmix; it'll make the cake tough. We want a light and fluffy texture!
6. Pour the batter into the prepared baking pan and spread evenly. Make sure it gets to the corners so you don't have weird little pockets of unbaked batter!
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If it's still wet, bake it for a few minutes more – keep an eye on it!
8. While the cake is baking, prepare your s'mores topping: Melt 1 cup of semi-sweet chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Careful, molten chocolate can be tricky!
9. Once the cake is done, let it cool completely in the pan before adding the topping. Impatience is a baker's worst enemy!
10. Spread the melted chocolate evenly over the cooled cake. Make sure you get all those edges!
11. Top with a layer of mini marshmallows. Lots and lots of marshmallows! Trust me, it’s worth it.
12. Broil the cake for 1-2 minutes, or until the marshmallows are golden brown and slightly toasted. Keep a very close eye on it—marshmallows burn fast! You might need to do this in two steps depending on your oven.
13. Let the cake cool completely before cutting and serving. Yes, it's hard, I know. But, it's worth the wait! The marshmallows will become all gooey and delicious.
14. Cut into squares and enjoy! If you're sharing, try to be nice and let your friends get their fair share. Or, don't – it's your cake!

📝 Notes

• Make sure your butter is softened to room temperature for optimal creaming.
• Don't overmix the batter; overmixing can lead to a tough cake.
• Keep a close eye on the cake while broiling to prevent burning the marshmallows.