Introduction

This No Bake S’mores Cake is a delightful twist on the classic campfire treat, layered with chocolate ganache, marshmallow meringue, and crunchy graham crackers. It’s an easy, impressive dessert that requires no baking and offers a perfect balance of creamy, crunchy, and sweet flavors.

The image shows a close-up of a layered dessert slice being lifted on a spatula. The dessert has five main layers of golden-brown graham crackers alternating with four thick layers of white cream and thin dark chocolate layers between some crackers. The top layer is a fluffy, toasted meringue with light golden-brown peaks. The dessert rests on a smooth white marbled board, and in the background, more of the dessert is visible. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Line an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the cake out easily. Set aside.
Step 2: Prepare the ganache by placing the chopped chocolate in a bowl. Heat the cream in a small saucepan until it gently simmers—avoid rapid boiling. Pour the hot cream over the chocolate and let sit for 2-3 minutes. Stir slowly until smooth and fully melted. Cover and refrigerate while you make the meringue. Ganache can be made up to 3 days ahead.

Step 3: Make the marshmallow meringue by combining egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water without touching it. Whisk constantly until sugar dissolves and mixture thins, about 4 minutes. Add vanilla extract, then beat on high with a mixer until stiff, glossy peaks form (5-6 minutes). Remove 1 heaping cup for topping and refrigerate; this can be kept up to 2 days.
Step 4: Assemble the cake: Spread a thin layer of marshmallow meringue on the pan bottom to help the graham crackers stick. Layer graham crackers, marshmallow meringue, graham crackers, chocolate ganache, graham crackers, marshmallow meringue, and repeat layering until you have 6 layers of graham crackers, 4 layers of marshmallow meringue, and 3 layers of ganache. The top layer should be chocolate ganache.
Step 5: Cover the cake tightly and refrigerate for at least 12 hours, or up to 2 days, to set.

Step 6: Before serving, remove the reserved marshmallow meringue from the fridge and whisk briefly if it has deflated. Lift the cake out using the parchment overhang, peel off the parchment paper, and transfer to a serving platter or cutting board.
Step 7: Spread the reserved marshmallow meringue on top, creating peaks and swirls with a spoon. Serve as is, or use a kitchen torch to lightly toast the top before serving. If not serving immediately, loosely cover and refrigerate for up to 1 hour before torching.

Tips & Variations

Use a kitchen torch to toast the marshmallow meringue on top for an authentic s’mores flavor and appealing texture.

If you prefer a richer taste, use semi-sweet chocolate for the ganache; milk chocolate will yield a sweeter, milder flavor.
For easier layering, break graham crackers into pieces that fit snugly and cover the pan evenly.
The ganache and meringue can be prepared a day or two ahead to save time on assembly day.

Storage

Store the finished cake covered tightly in the refrigerator for up to 2 days. The marshmallow topping may wilt over time, so it’s best enjoyed within this period. Leftovers can also be frozen, but thaw in the refrigerator before serving. Reheat or torch the topping just before serving to revive its texture and appearance.

How to Serve

A slice of layered dessert is shown being lifted with a spatula, featuring four distinct layers of light brown graham crackers alternating with thick white marshmallow cream and thin dark chocolate layers between some of the crackers. The top layer is a thick, fluffy, toasted marshmallow cream with a slightly browned, swirled texture. The whole dessert rests on a white marbled surface with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy cream for the ganache?

Heavy cream is best for ganache because of its high fat content, which creates a smooth and rich texture. Using regular cream or milk may result in a thinner, less stable ganache.

Do the egg whites need to be pasteurized?

Using fresh, clean eggs is important since this recipe involves raw egg whites. If you’re concerned about safety, look for pasteurized egg whites or carefully use a kitchen torch to toast the topping, which adds some heat to the surface.