Print

No Bake S’mores Cake Recipe

Print Recipe

★★★★★

4.7 from 129 reviews

This No Bake S’mores Cake is a luscious layered dessert featuring creamy chocolate ganache, fluffy marshmallow meringue, and crunchy graham crackers. It combines the nostalgic flavors of classic s’mores in an elegant cake form without any baking, making it perfect for warm days or when you want an impressive treat with minimal effort.

Ingredients

Scale

Chocolate Ganache

  • 3 bars (4 ounces each, 339g total) semi-sweet or milk chocolate, finely chopped
  • 1 and 1/2 cups (360ml) heavy cream

Marshmallow Meringue

  • 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

Assembly

  • 30–36 full-sheet graham crackers (a little over 1 standard box)

Instructions

  1. Prepare the pan: Line an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift out the cake later. Set aside.
  2. Make the Ganache: Place chopped chocolate in a bowl. Heat heavy cream in a small saucepan until it begins to gently simmer—avoid rapid boiling. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften. Slowly stir until smooth and fully combined. Cover and refrigerate while preparing the meringue. Ganache can be made up to 3 days ahead.
  3. Make the Marshmallow Meringue: In a heatproof bowl set over simmering water (double boiler method), combine egg whites, sugar, and cream of tartar. Whisk constantly until the sugar dissolves and mixture thins, about 4 minutes. Remove from heat, add vanilla extract. Using a mixer, beat on high for 5-6 minutes until stiff, glossy peaks form. Remove about 1 heaping cup, cover, and refrigerate for topping.
  4. Assemble the Cake: Spread a thin layer of marshmallow meringue on the bottom of the pan to help the graham cracker base stick. Layer graham crackers, then marshmallow meringue, then graham crackers, then chocolate ganache, repeating this pattern to create 6 layers of graham crackers, 4 layers of marshmallow meringue (including the thin bottom layer), and 3 layers of ganache. The top layer should be chocolate ganache.
  5. Chill the Cake: Cover the cake tightly and refrigerate for at least 12 hours and up to 2 days to allow layers to meld and soften slightly.
  6. Finish the Topping: Remove the reserved marshmallow meringue from the refrigerator. If needed, whisk lightly to restore fluffiness. Take the cake out of the pan using the parchment overhang and place it on a heat-proof serving platter or cutting board.
  7. Top the Cake: Spread the reserved marshmallow meringue evenly on top of the cake. Use a spoon to create decorative peaks and swirls. Serve immediately or use a kitchen torch to lightly toast the top for that authentic s’mores flavor. If preferred, loosely cover and refrigerate for up to 1 hour before torching and serving.
  8. Storage: Cover and store any leftovers in the refrigerator or freezer for up to 2 days. Note the topping might wilt slightly upon storage.

Notes

  • Use a high-quality chocolate for the best ganache flavor.
  • Ensure egg whites are at room temperature for better meringue volume.
  • When assembling, slightly warm ganache or meringue is fine—they spread more easily.
  • Be gentle while layering graham crackers to avoid breakage but feel free to break pieces as needed to fit.
  • The cake needs significant chilling time for optimal texture, don’t skip the refrigeration step.
  • Using a kitchen torch on the marshmallow topping adds a signature toasted flavor if desired.
  • Ganache and meringue can be made in advance to save time on the day of assembly.

Keywords: No Bake S'mores Cake, s'mores dessert, no bake cake, chocolate ganache cake, marshmallow meringue dessert, graham cracker cake, easy summer dessert

Find it online: https://flavorsbymaya.com/no-bake-smores-cake-recipe/