Introduction

This No Bake S’mores Cake is a delightful and indulgent dessert that captures all the classic flavors of campfire s’mores without the need for baking. Layers of graham crackers, marshmallow meringue, and rich chocolate ganache come together to create a creamy, crunchy treat perfect for any occasion.

A close-up of a square slice of layered s'mores dessert sits on a white ceramic plate with a brown speckled edge, placed on a white marbled surface. The dessert has four main layers starting from the bottom: golden brown graham cracker, a fluffy white cream layer, another graham cracker layer with a thin spread of dark chocolate, then a thick white cream layer with graham cracker crumbs mixed in. Above this is another graham cracker layer topped by a thin, shiny dark chocolate layer. The top layer is a fluffy white toasted marshmallow cream with golden brown toasted peaks, slightly melting over the edges. The background is softly blurred with warm neutral tones. 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 help lift the cake out later. Set aside.
Step 2: Make the ganache by placing chopped chocolate in a bowl. Heat the cream in a small saucepan until it gently simmers (do not boil). Pour the hot cream over the chocolate and let sit for 2-3 minutes, then stir slowly until smooth. Cover and refrigerate while making the meringue. Ganache can be made up to 3 days ahead.

Step 3: Prepare the marshmallow meringue by placing egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until the sugar dissolves and the mixture thins, about 4 minutes. Add vanilla extract, then beat with a mixer on high until stiff, glossy peaks form (5-6 minutes). Remove 1 heaping cup, cover tightly, and refrigerate as topping.
Step 4: Assemble the cake by spreading a thin layer of marshmallow meringue on the bottom of the pan to help the graham crackers stick. Layer graham crackers, marshmallow meringue, graham crackers, chocolate ganache, then graham crackers again. Repeat layers so you have 6 layers of graham crackers, 4 layers of meringue (including the bottom thin layer), and 3 layers of ganache. The top layer should be chocolate ganache.
Step 5: Cover the assembled cake tightly and refrigerate for at least 12 hours or up to 2 days.

Step 6: Before serving, remove reserved marshmallow meringue from the fridge and whip it briefly if it deflated.
Step 7: Lift the cake out of the pan using the parchment overhang. Remove parchment paper if you prefer. Spread the reserved marshmallow meringue on top, creating peaks with a spoon. Serve as is, or use a kitchen torch to toast the meringue before serving. You can also refrigerate for up to 1 hour before torching.
Step 8: Store leftovers covered in the refrigerator or freezer for up to 2 days. Note the topping may wilt after storage.

Tips & Variations

For a smoky flavor, lightly toast the graham crackers before assembling the cake.
Use a kitchen torch to caramelize the marshmallow topping for an authentic s’mores experience.
The ganache can be made several days in advance for convenience.

Swap semi-sweet chocolate for milk chocolate for a sweeter, creamier ganache.
If you don’t have cream of tartar, replace it with an equal amount of white vinegar or lemon juice for stabilizing the meringue.

Storage

Store the cake covered tightly in the refrigerator or freezer for up to 2 days. The marshmallow meringue topping may soften or wilt during storage. Leftovers are best eaten chilled or slightly warmed. If using a torch, apply it just before serving for best texture.

How to Serve

The image shows a slice of layered s'mores dessert with five visible layers resting on a white marble board. The base layer is a golden brown graham cracker crust, followed by a fluffy white marshmallow cream layer mixed with bits of chocolate. Another layer of graham cracker with thin, dark chocolate pieces comes next, then another marshmallow cream layer. The top layer is a thick spread of toasted golden-brown marshmallow cream with some darker, caramelized spots. The slice is being lifted by a spatula with a white marble background in soft light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ganache ahead of time?

Yes, ganache can be made up to 3 days in advance. Keep it covered and refrigerated until ready to use.

How do I prevent the marshmallow meringue from deflating?

Ensure egg whites are at room temperature before whipping and beat until stiff peaks form. If the meringue deflates after refrigeration, simply whip it again briefly before using.