This 7 ingredient no bake s’mores icebox cake has 14 delicious layers! The marshmallow meringue comes together quickly on the stovetop, the chocolate ganache is only 2 ingredients, and the graham crackers provide necessary structure. Layer everything together in a square baking pan and chill in the refrigerator overnight.
I’ve had “s’mores cake” on my baking bucket list for awhile. I envisioned 3 brown sugar cakey layers enveloped with milk chocolate frosting and marshmallow-y meringue topping. Toasted, of course.
Only I completely switched directions in favor of something easier with 14 layers of No Bake S’mores Cake. I saw something like this on Tasty, so I used that as inspiration. I made the marshmallow layer using homemade marshmallow creme. The chocolate is chocolate ganache. I stuck the whole thing in the refrigerator, crossed my fingers, and waited what seemed like a lifetime. It worked!!
14 Layer No Bake S’mores Cake
This no bake s’mores cake has 14 layers:
- 6 layers of graham crackers
- 5 layers of homemade marshmallow creme (marshmallow meringue)
- 3 layers of chocolate ganache
You only need 7 ingredients to prepare it and that includes the ingredients for the marshmallow meringue and the ganache!
How to Make Chocolate Ganache
Did you know you only need 2 ingredients to make rich, velvety, smooth chocolate ganache? To make the ganache, heat the heavy cream until warm and pour over chopped chocolate. Use pure chocolate. You know the 4 ounce bars you buy in the baking aisle? I like Baker’s, Ghirardelli, Nestle Toll House, or Lindt baking bars. Chop the chocolate into super tiny pieces. The smaller the pieces, the quicker and easier they’ll melt to create the ganache. Do not use chocolate chips. They contain stabilizers which prevent them from melting properly. They’re great for chocolate chip cookies, but not ideal for smooth ganache.
Tip on chopping chocolate: Use a serrated knife to chop chocolate.
Let the warm heavy cream and chocolate sit in the bowl for a few minutes, then stir together. It will seem too liquid-y at first, but it will come together as you continue to stir. Set the ganache aside as you prepare the marshmallow.
How to Make Homemade Marshmallow Creme (Meringue)
This is a simple 4 ingredient mixture cooked on the stovetop, then beaten into stiff peaks. It’s similar to Swiss Meringue Buttercream, only without the actual buttercream. It tastes like marshmallow fluff—but better because it’s completely homemade. You can watch me make it in the video below. And if you’ve been following my blog for awhile, you’ve seen it many times before:
- brownie baked Alaska
- s’mores brownie cupcakes
- ultimate birthday cupcakes
- chocolate mousse pie
- peanut butter hi-hat cupcakes
- s’mores tartlets
So hopefully you’ve had some practice up to this point! Whisk egg whites, sugar, and cream of tartar together in a double boiler or heat-proof bowl over a small pot. You can use the stainless steel bowl that comes with your stand mixer. (You need your stand mixer for whipping anyway.)
- What’s the cream of tartar for? The cream of tartar is imperative. It stabilizes the egg whites and helps the meringue whip into stiff peaks. Once the egg whites, sugar, and cream of tartar are gently cooked, remove from heat, add some vanilla extract, and begin whipping.
- The real trick: Whipping is where the magic happens. The mixture will go from thin liquid to as voluminous as my hair on a humid day. But much prettier and appealing. While the structure of the marshmallow meringue is stiff, the texture is soft, gooey, and sticky. The best part of marshmallow!
Graham Cracker Layers
The graham crackers are the structure of the entire cake. You need a little over 1 standard box, about 30-36 graham crackers. There are 6 layers of graham crackers, so about 5-6 graham crackers are used for each layer. As the cake sets up in the refrigerator, the graham crackers soften. They’re chewy and tender, not crunchy in the slightest! Remember my berry icebox cake? Just like that.
Video: Assembling No Bake S’mores Cake
A layer of graham crackers lies between each layer of either marshmallow creme or chocolate ganache. You’ll finish with a layer of chocolate ganache before refrigerating for at least 12 hours and up to 2 days. This is the best make-ahead cake for the summertime because it literally needs to be made ahead.
Toasted Marshmallow Topping
In the recipe and video, you can read and see that I reserve some marshmallow creme for the topping. Why? This type of meringue breaks down overtime when exposed to even the smallest crack of air. (The layers inside the cake are fine, don’t worry.) We want a creamy, fluffy, soft top so that’s why I recommend reserving about 1 heaping cup of marshmallow creme for the topping. Cover and refrigerate it separately from the cake. When ready to serve the cake, give the topping a little whisk to reincorporate some air, then spread all over the top.
Do you have a kitchen torch? (Affiliate link—that one is my favorite.) Break it out again and toast the marshmallow topping. If you don’t have one, they’re surprisingly inexpensive. If you’re not in the market for one or don’t feel like using yours, no worries. The cake is literally a 14 layer s’more so it will taste good with or without a toasted topping. Do not attempt to toast the topping in the oven. The entire cake will melt.
No bake s’mores cake, including preparing the ganache and marshmallow creme, took me about 1 hour to assemble. Most of the work is hands-off in the refrigerator. Grab your kids or a friend to help break up those graham crackers and they’ll surely be entertained as you torch the topping!
More S’mores Recipes
- S’mores Brownie Pie
- Marshmallow-filled S’mores Cupcakes
- S’mores Puppy Chow (an oldie but goodie!)
- Toasted S’more Chocolate Chip Cookies
- S’mores Tartlets
And for even more inspiration, head over to our list of 25+ desserts for a BBQ cookout.
Print
No Bake S’mores Cake
- Prep Time: 1 hour
- Cook Time: 5 minutes
- Total Time: 13 hours, 5 minutes
- Yield: serves 12
- Category: Dessert
- Method: Layering
- Cuisine: American
Description
This 7 ingredient no bake s’mores cake has 14 delicious layers! Layer everything together in a square baking pan and chill in the refrigerator overnight. When you’re ready to serve, torch the marshmallow topping—campfire style!
Ingredients
- three 4-ounce bars (339g) semi-sweet or milk chocolate, finely chopped*
- 1 and 1/2 cups (360ml) heavy cream
- 6 egg whites, at room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 3/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 30–36 full-sheet graham crackers (a little over 1 standard box)
Instructions
- Line an 8-inch square baking pan or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the cake out (makes cutting and serving possible!). Set aside.
- Make the ganache: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Cover and refrigerate as you make the meringue. Ganache can be prepared, covered, and refrigerated for up to 3 days before using.
- Make the marshmallow meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5-6 minutes until stiff glossy peaks form. Remove 1 heaping cup (just eyeball it), cover tightly, and refrigerate for up to 2 days. This will be the topping.
- Assemble the cake: If the marshmallow meringue and ganache are still slightly warm as you assemble the cake, that’s ok. Spread a super thin layer of marshmallow meringue on the bottom of the pan. Doesn’t need to be even or perfect; it’s just so the graham cracker base has something to stick to. Do the best you can with the marshmallow meringue because it’s sticky. Spread it slowly. Top with a layer of graham crackers. You’ll need to break them apart to evenly arrange them; see my video below for a visual. Top with a layer of marshmallow meringue, then another layer of graham crackers, then a layer of chocolate ganache, then a layer of graham crackers, then another layer of marshmallow meringue. Repeat for a total of 6 layers of graham crackers, 4 layers of marshmallow meringue (including the thin bottom layer), and 3 layers of chocolate ganache. The top layer will be chocolate for now. Layers listed out: super thin marshmallow meringue, graham crackers, marshmallow meringue, graham crackers, chocolate, graham crackers, marshmallow meringue, graham crackers, chocolate, graham crackers, marshmallow meringue, graham crackers, chocolate.
- Cover tightly and refrigerate for at least 12 hours and up to 2 days.
- Remove reserved marshmallow meringue from the refrigerator. If it seems deflated, whip it with a fork or whisk a few times.
- Remove cake from the refrigerator, then remove from the pan using the overhang on the sides. Peel off the parchment paper (or don’t—if you trust yourself torching the top without the paper lighting up!) and place onto a heat-proof serving platter or cutting board. Spread marshmallow meringue on top. Use a spoon to create peaks and swirls. Serve immediately OR torch it with a kitchen torch and serve immediately OR loosely cover and refrigerate for up to 1 hour before torching/serving.
- Cover and store leftovers in the refrigerator or freezer for up to 2 days. Topping may begin to wilt.
Notes
- Make Ahead Instructions: Ganache can be prepared ahead of time. See step 2. Entire cake (without top layer of marshmallow meringue topping applied) can be assembled and refrigerated up to 2 days. To freeze: prepare only enough marshmallow meringue for the layers inside the cake. This would be 4 egg whites, 1 cup (200g) granulated sugar, 1/2 teaspoon cream of tartar, and 3/4 teaspoon vanilla extract. Assemble cake as instructed in step 4. Cover tightly and freeze for up to 1 month. Thaw overnight in the refrigerator. Prepare the marshmallow meringue topping: 2 egg whites, 1/2 cup (100g granulated sugar, 1/4 teaspoon cream of tartar, and 1/4 teaspoon vanilla extract. Continue with step 7.
- Special Tools (affiliate links): 8-inch Square Baking Pan or 9-inch Square Baking Pan | Glass Mixing Bowl | Double Boiler | Whisk | Electric Mixer (Handheld or Stand) | Offset Spatula | Kitchen Torch
- Marshmallow Meringue: The marshmallow meringue will break down overtime. (The layers inside the cake are fine!) We want it fluffy on top, so that’s why I recommend separating the top layer (1 heaping cup) in step 3 and gently whipping it with a fork or whisk in step 6 before adding to the top of the cake.
- Non-US Readers: Use digestive biscuits instead of graham crackers. I’m unsure exactly how many.
- What to Do with Leftover Egg Yolks? Here are recipes using only egg yolks. I recommend lemon curd!
- What to Do with Extra Graham Crackers? Here are recipes using graham crackers and graham cracker crumbs.
Inspired by Tasty
Hi Sally & Team – do you have a recipe for Chocolate Wafers to use for the traditional “Nabisco Famous Chocolate wafers icebox cake”? I’ve just learned Nabisco stopped making the Famous Chocolate Wafers, which is a problem as it has been the Henkel family birthday cake for at least 65 years! It’s only made for birthdays…. And you guessed it – there is one tomorrow. Imagine my shock when I couldn’t find them at the grocery store, came home to order online only to discover chocolate wafers no more!
Please consider developing one if you haven’t already – I don’t trust any other baker.
Thank you!
April (a faithful fan since … forever ago….)
Hi April, we don’t have a recipe like that at this time, so sorry we can’t be of more help here!
I loved this recipe! I followed the directions as written and it turned out fantastic! The homemade marshmallow cream had such nice flavor, not just sweetness, and the ganache was creamy. I used a 9×9 pan and didn’t leave gaps in the graham cracker layers. Everyone really enjoyed the dessert and I’d definitely make this again.
This was fun to make! First time making a meringue and it came out amazing! I had to use a 8 x 11 pan because my 8 x 8 was being used for something else but there was plenty ganache and creme to layer the cake!
I had so much fun making this cake. I had never made a meringue or chocolate ganache before. I followed your recipe and both came out exactly as you described. Took this dessert to a family picnic and everyone loved it. Delicious!
can i torch all the layers of marshmallow, not just the top? i want more char flavor
Hi Terri, we haven’t tested it but can’t see why not! The layers may not stick together as well.
I made this gluten-free for my grandson’s birthday. It worked fine using gluten-free Graham crackers with no changes needed.
i loved this recipe so much!
Hi Sally, this looks delicious! I need a bigger dessert, do you think I could double the recipe and assemble in a 9×13″ pan?
Hi Kristen! We haven’t tested it, but other readers have reported a 9×13 isn’t large enough for doubling this recipe. We would assemble in two 9×9 or 8×8 pans instead – but let us know what you try!
this was a great recipe i added chocolate ice cream on the top
I absolutely love this cake! It’s so delicious and fun! I have only made meringue once before this, and I was so excited to be making it again.
I loved the ganache and the marshmallow meringue. But the overall dessert was not as good as a s’more, or your S’mores Cookie Bars. I think it is because it was so cold. I prefer toasted marshmallows to be warm. It was very tasty, though, and my dad loved it. And I love trying your recipes. I have found so many that have become part of my go-to recipe book.
My kids and I quite enjoyed this cake. It was so simple to make the ganache and swiss meringue, my kids helped with layering the cake and could hardly wait for it to set in the fridge. It was definitely worth the wait! Tastes just like a s’more and it received ‘two thumbs up’ from my family.
This cake was a hit for a 4th of July party! The delicious taste of a s’more without a hot fire!
As always, a great tasty recipe with thorough and easily to follow instructions!!
I’m guessing we can’t just cheat and use marshmallow fluff to make it real quick? Marshmallow fluff may harden in fridge, right?
Hi Jennifer, you can give this a try with store bought fluff, but those layer may be quite a bit stickier / tackier than using the homemade version. Let us know if you give it a try.
If using marshmallow fluff from the store, add 1 Tbsp for each cup of fluff, warm each bowl of fluff for 15-30 seconds in the microwave and then stir it up really well. It sets up perfectly. 🙂
If using marshmallow fluff from the store, add 1 Tbsp of milk per each cup of fluff, then warm each bowl of fluff for 15-30 seconds in the microwave and stir it up really well. It spreads easily and sets up perfectly in the fridge.
This recipe was so fun and easy to make! Being prone to baking fails, I was so excited when the marshmallow meringue came together without a problem. The layers and the toasted marshmallow top make it an impressive party treat that looks way fancier than it actually is, and it tastes like childhood. What’s not to love?!
l did not think that ganache was so easy to make! l have this wonderful dessert were you dip oreos in ganache and put m&ms and pretzels on it so it looks like a reindeer
This looks amazing… But, I don’t bake often, so I was wondering… Do you have to have an electric mixer to make the egg white marshmallow meringue? Is it possible to mix this by hand?
Thank you!!!
Hi Kim, it will take quite a bit of arm muscle, but it is possible!
Hi!
I love, love, love all your recipes. I am the designated birthday cake maker in my family, and always turn to your blog for inspiration.
I’m looking to make this for my brother’s birthday next week, and was wondering for this Swiss merengue, could I use a carton of liquid egg whites? About how much would that measure out to be? Thanks!
Hi Roseann! Thanks so much for your kind note. We haven’t tried the marshmallow Swiss meringue with carton egg whites, so we’re unsure of the result. Let us know if you try it!
Just to follow up, I ended up making the cake ahead of time with from-the-shell egg whites, and did the topping later using carton egg whites. I used the carton directions to figure out how much to use (two egg whites = 1/4 c liquid egg whites). Since the carton egg whites were liquid and thin to begin with, I couldn’t use that as a measure of when they were done on the double boiler. Instead, I used a thermometer to get them between 120 and 130 degrees (F), popped them in the mixer, and held my breath. It worked! To my untrained eye (and tastebuds), there was no difference. The cake was a hit! Thanks so much.
I just made this with carton egg whites from Costco and it whipped up perfectly. I also added two teaspoons of powdered egg whites to help it fluff up. The taste and texture were great!